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What did you eat last night for dinner? - Page 1351

post #20251 of 25765
I didn't take any other pictures, but I had guinea hen stuffed with foie gras.
post #20252 of 25765
Here's a serious question for the likes of you and mgm...when you have foie stuffing how does it not all render and just leak out? I've wondered that with the type of dishes where something gets deboned and then wrapped around foie.
post #20253 of 25765
Generally you pre-cook the foie gras a bit so that it renders its fat before it is stuffed in. Then you cook it to a lower temp than it was cooked to during the pre-cook so that it doesn't render too much more. You can also take other precautions like adding something to the stuffing that will absorb fat, adding mousseline to bind it, wrapping in multiple layers etc.
post #20254 of 25765
Take these for example.

Rabbit stuffed with foie gras:



This has cooked foie gras held in with herb mousseline, so it stays in very compact.

Squab stuffed with foie gras:




This is cooked, but the surround is mushrooms so it is a bit looser.

Squab and foie gras stuffed in pastry:



This goes in raw, but then it is wrapped in a few layers of things so the fat gets pretty well distributed. It does shrink more, though, as you can see.
post #20255 of 25765
Quote:
Originally Posted by itsstillmatt View Post

too pretty!
post #20256 of 25765
Thanks for the explanation and pics. *sigh* They look great and I'm only eating dinner tonight...which is several hours away and just a chicken stir with veggies (no rice).
post #20257 of 25765
I'm going to my favorite restaurant for grilled chicken oysters and tushies.
post #20258 of 25765
Tushies?
post #20259 of 25765
the little fat tail section.
post #20260 of 25765
Quote:
Originally Posted by itsstillmatt View Post

the little fat tail section.

If you see the bespectacled FOH guy please tell him that your friends from Silver Lake send their thanks for saving us the good parts last time.
Or don't. I just want them to be thinking about us so it isn't a one way thing frown.gif
post #20261 of 25765

So nice, so good!

Quote:
Originally Posted by itsstillmatt View Post

Take these for example.
Rabbit stuffed with foie gras:
1000
This has cooked foie gras held in with herb mousseline, so it stays in very compact.
Squab stuffed with foie gras:
1000
This is cooked, but the surround is mushrooms so it is a bit looser.
Squab and foie gras stuffed in pastry:
1000
This goes in raw, but then it is wrapped in a few layers of things so the fat gets pretty well distributed. It does shrink more, though, as you can see.
post #20262 of 25765
Quote:
Originally Posted by Piobaire View Post

Tushies?

The chicken's touchas

Matt - how does that get served? Do you get 3 oysters and 3 touchas' per plate? How much does something like that run?
post #20263 of 25765
Quote:
Originally Posted by Rambo View Post

The chicken's touchas
Matt - how does that get served? Do you get 3 oysters and 3 touchas' per plate? How much does something like that run?

It's yakatori, so it comes on skewers, grilled. Each order is like two skewers of three oysters or four touchas each. Not sure on the pricing. Maybe five to eight bucks an order.
post #20264 of 25765


Colors are off, unfortunately.
post #20265 of 25765
that's what spaghetti with pesto is supposed to look like!
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