What did you eat last night for dinner? - Page 1489

I confess I've never liked mojitos. When my palate processes mint + sugar + alcohol, my brain immediately shouts, "THAT IS MOUTHWASH. DO NOT SWALLOW IT," which ruins my enjoyment of the drink. This happens every single time I try a mojito.

maybe its time to switch to the unflavored mouthwash

Try
2oz Broker's/Tanqueray 10 (or Beefeater), 94 proof
1oz lime juice
about 1oz simple syrup (1:1), depending on the lime
one large sprig of mint

Shake everything together. Double-strain. Enjoy.

Fried egg with asparagus, sauce tartare

Do you use Helleman's "Sauce Tartare"?

or Hellman's "Sauce Tartar"?

Roast pigeon, potatoes, tasty jus

Nice. My girl is arabic and her mom makes the best meals I've ever had in my life. I'm gonna pick this cook book up and try to make some of my favorites on my own.

What's with this "sauce tartar(e)" stuff anyway? It's tartar sauce innit?...says so on the bottle.

^^

You need to post pics from some buffet/workers cafeteria in the bowels of Inner Mongolia.

Braised st pierre

I see you found the goose fat too. I'm looking to do a few recipes next week. Where to kop lemon caviar?

You won't believe that it's butter.

I would guess that the citron caviar is probably not that necessary. There are some things in the book that seem like Mathieu Pacaud superfluously added to try to modernize/improve his father's dishes. This seems to be one. Matt has the old l'Ambroisie book, and I think he made that version of the dish, so maybe he can chime in.
Edited by ehkay - 3/6/13 at 12:27pm