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What did you eat last night for dinner? - Page 1403

post #21031 of 25384
peeling chestnuts ffffuuuu.gif
post #21032 of 25384
Complete Robuchon. Here.
post #21033 of 25384
Quote:
Originally Posted by mordecai View Post

peeling chestnuts ffffuuuu.gif

Helps to deep fry. But, yes, even still. My finger nails are quite soar after working through 5 pounds.
post #21034 of 25384
you can also boil them (the shells are more pliable). cut an x in the bottom. boil a half-dozen at a time for 3-4 minutes. transfer to a bowl and cover with a damp towen for 2-3 minutes. the trick is, the batch is small but you need to move fast because as they cool the shell hardens again. PITA, to be sure, but a minor one compared to a major one.
post #21035 of 25384
post #21036 of 25384
Dinner again so soon?
post #21037 of 25384
Hungry from my hike.
post #21038 of 25384
It was a productive day.
post #21039 of 25384

Me want.

Quote:
Originally Posted by itsstillmatt View Post


post #21040 of 25384
Quote:
Originally Posted by mgm9128 View Post


You should post it on egullet captioned "Compressed Foie Gras Terrine."
post #21041 of 25384
Scotty will recommend passing it through a tamis, mixing with cream and agar, filling into a siphon and charging three times.
post #21042 of 25384
i have to admit peeking in there recently to see what folks were saying about MC at home. there was a perfect example of what for me is the whole problem: one guy making a tart that was filled with a kind of chiffon foam, but he couldn't make a pie crust. (and does myhrvold really have you sous-vide the eggs for the crust?)
post #21043 of 25384
Quote:
Originally Posted by foodguy View Post

i have to admit peeking in there recently to see what folks were saying about MC at home.

at first i thought you meant our MC
post #21044 of 25384
Quote:
Originally Posted by foodguy View Post

i have to admit peeking in there recently to see what folks were saying about MC at home. there was a perfect example of what for me is the whole problem: one guy making a tart that was filled with a kind of chiffon foam, but he couldn't make a pie crust. (and does myhrvold really have you sous-vide the eggs for the crust?)

You mean, you don't like apple cream pie?
post #21045 of 25384
Quote:
Originally Posted by foodguy View Post

i have to admit peeking in there recently to see what folks were saying about MC at home. there was a perfect example of what for me is the whole problem: one guy making a tart that was filled with a kind of chiffon foam, but he couldn't make a pie crust. (and does myhrvold really have you sous-vide the eggs for the crust?)

I found their discussion of your review hilarious.
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