What did you eat last night for dinner? - Page 1262

From last two weeks

So, I've found a way to at least use some of the foie gras instead of dumping it all ().



The consommé paired good with the foie gras tastewise. It weakened the taste a little and most importantly the texture. Of course, serving foie gras with consommé is a stupid idea, because if you mix it it looks... "not so good".

That looks very nice.

Turbot roasted in lobster butter


Cheese

That fish looks wonderful. Really simple and nice.

Had a wonderful experience at Rivera in LA, thanks Foodguy!  Wonderfully interesting food and a very nice Priorat red.  Their take on Feijoada was to die for, modern version with lamb chops on top of beans, etc.  Likewise the scallops and black cod.  A little loud, only a minor complaint.  Fun place to go with friends and share.

I had BBQ'd Nathan's hot dogs. I have them about once a year and always enjoy them.

Thanks. It was the first time I cooked turbot on the bone. It really makes a difference.

Yeah, those gelatinous fish like Dory and Turbot are great on the bone. They come off nicely when you are eating them, unlike some softer fish.

+1 your best presentation. Don't swear off foie gras forever. There are so many preparations.

Or he could just become a model Californian.

Thanks. But I don't think a restaurant would serve foie gras cuit au torchon with consommé, unless they put the quenelles in the freezer beforehand or something (to avoid letting the heat of the soup perform it's magic on the foie).

I'm tempted to try foie gras in soups or as stuffing, but 500g is a lot. How long does foie gras keep in the fridge?
I'm thinking about not dumping the rest and do the consommé again (this time with chicken shreddings, it was very vegetable-forward without it). Or some other soup, do you have any recommendations? I was thinking something with sweet potato or chestnuts (conserved ones for that matter).
I soaked the foie gras last Monday night until Wednesday, where I cured it (but without pink salt) for one day until thursday. Thursday I "rolled" it. Friday and yesterday we ate it. Is it still good?

It can be frozen for longer storage. And I believe Matt has the recipe for ravioli you might want to try.

And how long does it usually store? Three days? Four days? One week? I really can't judge it.

I've kept some since March, and it's fine. Just seal it very well.