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What did you eat last night for dinner? - Page 1473

post #22081 of 25375
Quote:
Originally Posted by ehkay View Post

You should get his newest book. It's more about the vegetables/his gardens/gardening than cooking, but it has a lot of simple recipes like in the videos (sans video obviously.)

what's his newest book?
post #22082 of 25375
The poularde was quite nice.
post #22083 of 25375
AppleMark
post #22084 of 25375
Quote:
Originally Posted by mgm9128 View Post

AppleMark

I wish I could eat this right now.

I reserved a table at Daniel for 545 on feb 22. Hope we get to see you there
post #22085 of 25375
Quote:
Originally Posted by indesertum View Post

I wish I could eat this right now.

I reserved a table at Daniel for 545 on feb 22. Hope we get to see you there

Haha, awesome. See you there.
post #22086 of 25375
Looks very good -- better than last time, imo (skin, sauce pilée, shape of the chartreuse). I hope you enjoyed the Lay's potato chip.
post #22087 of 25375
Quote:
Originally Posted by b1os View Post

Looks very good -- better than last time, imo (skin, sauce pilée, shape of the chartreuse). I hope you enjoyed the Lay's potato chip.

Thanks. This is a different bird (Four Story Hill). Much smaller, incredible taste, and it got incredible color. The sauce was better, and I wrapped the chartreuse much tighter this time, so I was happy with that as well.
post #22088 of 25375
What is chartreuse if not the liquor?
post #22089 of 25375
Stuff wrapped in cabbage.
post #22090 of 25375
Quote:
Originally Posted by itsstillmatt View Post

Stuff wrapped in cabbage.

Are there specific ingredients that have to go in to make it a chartreuse besides the cabbage?
post #22091 of 25375
According to the Oxford dictionary it's:

[mass noun] a pale green or yellow liqueur made from brandy and aromatic herbs.
a pale yellow or green colour resembling the liqueur chartreuse.

2a dish made in a mould using pieces of meat, game, vegetables, or (now most often) fruit in jelly.

Not sure how accurate. This implies that you can choose between a variety of fillings.
So.. every filling containg pieces of meat/game/veggies/fruit in jelly wrapped in cabbage is a Chartreuse, however, every Chartreuse is not wrapped in cabbage? Google also finds dishes like these when googling chartreuse of vegetables (pic by National Geographics), which supports the Oxford dictionary's definition:

100742.jpg
post #22092 of 25375
Quote:
Originally Posted by indesertum View Post

Are there specific ingredients that have to go in to make it a chartreuse besides the cabbage?

Partridge and pheasant were the most common, back in the day.
post #22093 of 25375
Quote:
Originally Posted by b1os View Post

100742.jpg

AppleMark
post #22094 of 25375
Inside-out. tongue.gif

http://chestofbooks.com/food/recipes/Practical-Guide-Culinary-Art/Chartreuses-Of-Vegetables.html#.UQxXW-gVcqU shows some examples adapted the part about Chartreuse of vegetables from a cookbook written by the pupil of the Chief Cook to Queen Victoria in 1846.

Force-meat Chartreuse: http://chestofbooks.com/food/recipes/Practical-Guide-Culinary-Art/Force-Meat-Chartreuses.html#.UQxYjegVcqU

So, who's up for a cook-off? laugh.gif
Edited by b1os - 2/1/13 at 4:17pm
post #22095 of 25375
Quote:
Originally Posted by mgm9128 View Post

AppleMark
You'll be happy to learn that in the magazine reprint he ups the serving size to 3(!) potato chips.
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