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