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What did you eat last night for dinner? - Page 1416

post #21226 of 25281
Quote:
Originally Posted by Alter View Post

What are we looking at with that last pic? It does look like a brownie. Some kind of blood pudding-ish thing?

Basically, you lay a breast of grouse in a mold, then spread a layer of diced thigh meat, foie gras terrine, cooked porcini, and fatback, all bound in a chicken mousse with some grouse jus, then top it with another breast and cook sous vide. The sauce is thickened with pig's blood at the end which gives it a nice coating consistency. It's really awesome. The whiskey balances the richness of everything very well.
post #21227 of 25281
Quote:
Originally Posted by mgm9128 View Post

Basically, you lay a breast of grouse in a mold, then spread a layer of diced thigh meat, foie gras terrine, cooked porcini, and fatback, all bound in a chicken mousse with some grouse jus, then top it with another breast and cook sous vide. The sauce is thickened with pig's blood at the end which gives it a nice coating consistency. It's really awesome. The whiskey balances the richness of everything very well.

Thanks for the explanation. It sounds amazing...and looks wonderful! Your dedication to improve your skills is really impressive.
post #21228 of 25281
sounds kind of crazy rich, how did it taste?
post #21229 of 25281
Quote:
Originally Posted by Manton View Post

sounds kind of crazy rich, how did it taste?

It definitely is rich. But, as I said, the whiskey in the sauce was strong enough to stand up to it and help balance everything out. The stuffing lent a great bit of fat to the otherwise lean breasts. It was also nice to eat some of the potatoes between bites.

I've really come to enjoy the flavor of grouse. 4 days hung in the fridge ended up being just right.
post #21230 of 25281
Rabbit cacciatore.

post #21231 of 25281
Quote:
Originally Posted by mgm9128 View Post

It definitely is rich. But, as I said, the whiskey in the sauce was strong enough to stand up to it and help balance everything out. The stuffing lent a great bit of fat to the otherwise lean breasts. It was also nice to eat some of the potatoes between bites.
I've really come to enjoy the flavor of grouse. 4 days hung in the fridge ended up being just right.

What kind of whiskey? This one, I hope:

post #21232 of 25281

tomato, watermelon, crab, avocado, palm sugar vinaigrette, purslane


Poutine: oxtail ragu, cheddar


sweet corn agnolotti, lobster mushroom, sunchoke chip, savory
post #21233 of 25281
Quote:
Originally Posted by mgm9128 View Post

Basically, you lay a breast of grouse in a mold, then spread a layer of diced thigh meat, foie gras terrine, cooked porcini, and fatback, all bound in a chicken mousse with some grouse jus, then top it with another breast and cook sous vide. The sauce is thickened with pig's blood at the end which gives it a nice coating consistency. It's really awesome. The whiskey balances the richness of everything very well.
Sounds & looks great.
post #21234 of 25281
Quote:
Originally Posted by Alter View Post

What kind of whiskey? This one, I hope:

That's pretty neat, and I did not even know about it. I just used an entry level sipping whiskey. Nothing too fancy, but still good quality, from what I could tell.
post #21235 of 25281
Friday night wife and I had beef tartare, terrine, boudin, and squid ink pasta at bar boulud. Sunday we had kielbasa and pierogies.
post #21236 of 25281
When I first went to scotland 20 years ago, every bar I saw had huge bottles of Famous Grouse mounted upside down, with the labels deliberately stuck on upside down so that you could read them, with spouts to pour the whiskey. In those days I think it was not imported into the US but it was everywhere in Scotland. Not so rare here any more.
post #21237 of 25281
I've just got the regular Famous Grouse. Meh.
post #21238 of 25281
Quote:
Originally Posted by b1os View Post

I've just got the regular Famous Grouse. Meh.
I don't think it's considered a premium spirit, it's meant to be sort of bland and affordable IIRC.
post #21239 of 25281
whats the dilly with pigs blood? why do you guys use it as opposed to cow's blood or cat's blood?
post #21240 of 25281
Quote:
Originally Posted by Manton View Post

Quote:
Originally Posted by b1os View Post

I've just got the regular Famous Grouse. Meh.
I don't think it's considered a premium spirit, it's meant to be sort of bland and affordable IIRC.

Yeah, it's the Scottish version of CC. Cheap enough to be well, unobtrusive enough to do shots or mix.
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