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What did you eat last night for dinner? - Page 1452

post #21766 of 25768
Quote:
Originally Posted by Manton View Post

I have a pic somewhere of one of those with alternating white and black truffle discs. Can you imagine???

I can't really imagine that. Of course I wouldn't know until I tasted it, but I'm not sure how two strong, distinct flavors like black and white truffles would marry. It could be awesome, I'm just not sure.

Keller night last night:
AppleMark
AppleMark
(photos courtesy of my sister)
post #21767 of 25768
Having never tried, I can't imagine eating that much truffle in one sitting.

#callow
post #21768 of 25768
Quote:
Originally Posted by Piobaire View Post

Found the pic I was looking for:

IMG_0457.jpg

Trying to remember what was under the glass dome...veal stock with truffle something?

A question on this: How far in advance do you think they are slicing these truffles before service? Especially the julienne. Is that usually done in mise en place, or a minute?
post #21769 of 25768
Haha, only summer truffles and no perigord stuff and no fancy preparation but ok to splash into some duck foie gras.

post #21770 of 25768
Quote:
Originally Posted by mgm9128 View Post

A question on this: How far in advance do you think they are slicing these truffles before service? Especially the julienne. Is that usually done in mise en place, or a minute?

For the tart you have to cut and assemble ahead. For the julienne, I would guess ahead as well, but at six pm, not noon.
post #21771 of 25768
Quote:
Originally Posted by itsstillmatt View Post

For the tart you have to cut and assemble ahead. For the julienne, I would guess ahead as well, but at six pm, not noon.

do truffles lose their flavor if sliced too far ahead? oxidize?
post #21772 of 25768
I think they loose some of their aroma, but Matt probably knows better. I've held some sliced in the fridge for a few hours without a problem. You just need to be sure to get them to room temperature if you plan to eat them raw.
post #21773 of 25768
Quote:
Originally Posted by Piobaire View Post

Found the pic I was looking for:

IMG_0457.jpg

Trying to remember what was under the glass dome...veal stock with truffle something?
scrambled eggs
post #21774 of 25768
Quote:
Originally Posted by mgm9128 View Post

I can't really imagine that. Of course I wouldn't know until I tasted it, but I'm not sure how two strong, distinct flavors like black and white truffles would marry. It could be awesome, I'm just not sure.

Keller night last night:
AppleMark
AppleMark
(photos courtesy of my sister)
Is there any trick to making the Parmesean crisp, or is it nothing more than grated parmesean baked on a silpat until browned? Mine are always bitter.
post #21775 of 25768
Quote:
Originally Posted by coolpapa View Post

Is there any trick to making the Parmesean crisp, or is it nothing more than grated parmesean baked on a silpat until browned? Mine are always bitter.

Just grated parmesan. I think he says to use a "moist" piece of cheese (mine wasn't). You have to press the parmesan down a bit with your fingers so that it's nice and even, and don't let them bake until they are too brown, or else they'll be bitter. Just golden, then let them cool a bit before you try to remove them. They're quite fragile.
post #21776 of 25768
Mgm, what are you doing with all the claw meat?
post #21777 of 25768
Ottolenghi's lamb meatballs with barberries, chicken stock/white wine/fig-sauce and lots of herbs. And, of course, greek yoghurt. Delicious.

post #21778 of 25768
Quote:
Originally Posted by shibbel View Post

Mgm, what are you doing with all the claw meat?

Two are under each parmesan crisp. The others I ate for lunch.
post #21779 of 25768
Quote:
Originally Posted by Rambo View Post

do truffles lose their flavor if sliced too far ahead? oxidize?

Yes, they probably lose some, but they don't lose much. For example, I had a boat load of chopped truffle left over from last night, and upon opening the fridge it was like being hit by a truffle in the face this evening. You would think they lose everything quickly, since you really only see them shaved at the table (and that will be a $40 supplement good sir) but that is about theatrics and the supplement more than the truffle. Also, they are not best so thin like they are shaved. Thin, but not too thin. For the tart the truffles are brushed with goose fat before they are stuck together, so they are pretty much hermetically sealed.



post #21780 of 25768
What would be your guess as to how they put that smoked potato/truffle montage together at the Meurice. The one that goes with the turbot? Coat each slice of truffle with olive oil then layer with potaoes and keep in the fridge until service?
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