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What did you eat last night for dinner? - Page 1455

post #21811 of 25384
Quote:
Originally Posted by Eustace View Post


Was there foie as well? I had this one a couple of weeks ago. Probably the richest meal of my life. So much butter.


Yeah, pigeon and foie gras.
post #21812 of 25384
Quote:
Originally Posted by foodguy View Post




I think somebody ran out of black truffles.

No, I ran out of patience.
post #21813 of 25384
Quote:
Originally Posted by itsstillmatt View Post

Yeah, pigeon and foie gras.

That's something I've wanted to try for a while. Which book is the recipe out of, or are you doing it by memory?
post #21814 of 25384
Quote:
Originally Posted by itsstillmatt View Post

Just to expand on that, I expect restaurants to do their best, and that means choosing whether to use a prepared product or to make one. I don't need to know if something is local or if it is house made. Not interested in Dom which farm it comes, what it's last meal was, what "chef" has to say about cooking it etc.
Quote:
Originally Posted by itsstillmatt View Post

And god damn it, I really don't care about "chef's" concept or where he was when it came to him.

I endorse the foregoing.
post #21815 of 25384
Quote:
Originally Posted by itsstillmatt View Post

Yeah, pigeon and foie gras.

Nice. That was my favorite dish at Atelier du Rubuchon. Yours looks pretty damn good.
post #21816 of 25384
Quote:
Originally Posted by mgm9128 View Post

That's something I've wanted to try for a while. Which book is the recipe out of, or are you doing it by memory?

Basically by memory, but I think it is in Ma Cuisine Pour Vous, albeit not sous vide. That recipe has it steamed, but the foie gras melts too much with the high heat.
post #21817 of 25384
Quote:
Originally Posted by itsstillmatt View Post

Basically by memory, but I think it is in Ma Cuisine Pour Vous, albeit not sous vide. That recipe has it steamed, but the foie gras melts too much with the high heat.

Time/temp?
post #21818 of 25384
Quote:
Originally Posted by mgm9128 View Post

Time/temp?

65 until it hits 57 in the middle, then chill and reheat at 57.
post #21819 of 25384
Thanks.
post #21820 of 25384
While we are on the subjet of food neologisms I hate, I want to mention "pastured."
post #21821 of 25384
Quote:
Originally Posted by itsstillmatt View Post

While we are on the subjet of food neologisms I hate, I want to mention "pastured."

Did you ever figure out how to convert the new LA egg sizing system into Berkeley measurements?
post #21822 of 25384
Quote:
Originally Posted by mordecai View Post

Did you ever figure out how to convert the new LA egg sizing system into Berkeley measurements?

It is only because LA has no care for egg justice that you people can label those eggs small and damage the self esteem of the mother layer.
post #21823 of 25384
Quote:
Originally Posted by itsstillmatt View Post

It is only because LA has no care for egg justice that you people can label those eggs small and damage the self esteem of the mother layer.

Sorry, BayBoy. They're small for LA.
post #21824 of 25384
Quote:
Originally Posted by itsstillmatt View Post

While we are on the subjet of food neologisms I hate, I want to mention "pastured."

Seriously? This is a thing?
post #21825 of 25384
Quote:
Originally Posted by sugarbutch View Post

Seriously? This is a thing?

How can you be a San Franciscan and not know about pastured eggs and pastured poultry?
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