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What did you eat last night for dinner? - Page 1611

post #24151 of 25453
Did you find stick licorice? Was looking for a source.
post #24152 of 25453
I didn't look for it. I used Reims from La Boîte.

But try here: http://www.ohnuts.com/buy.cfm/bulk-candy/licorice/twizzlers-black-twists?pre=32977&gclid=CJKql5j7_roCFdFhfgodT3YAMQ
post #24153 of 25453
Prick.
post #24154 of 25453
Quote:
Originally Posted by Piobaire View Post

Thanks, guys. I did them both sous vide. The legs were 18 hours, the breast six, and I crisped them in the oven on broil. I call that "confit" as I put in a tablespoon of duck fat, and with the fat that renders, it's really confit if you ask me.

That's one of the breasts I was telling you about, M. The texture was really nice. I salted pieces lightly, tossed in a crushed garlic glove, a few springs of thyme and leaves of sage (both from our garden box) in each bag. I'm thinking those breasts will make a great protein for a dinner party done this way.

The breasts at the same temp as the legs or in a different bath?
post #24155 of 25453
Quote:
Originally Posted by itsstillmatt View Post


The breasts at the same temp as the legs or in a different bath?

I don't think this is a BDSM forvm.
post #24156 of 25453
Quote:
Originally Posted by Manton View Post

1) arpege egg
2) crème dubarry (in my new Saturn plates!)
3) puff pastry onion tart (the weakest dish)
4) red snapper with wild mushrooms and port/sherry vin reduction
5) duck Bolognese with duck egg papardelle (this was a lark on my part but people went nuts for it)
6) the venison chop from TFL
7) marquise au chocolat with vanilla crème anglaise (a/k/a "chocolate brick")

Six people.
Any tips or secrets for making the marquise? I'm thinking of making it for Thanksgiving. It seems pretty straightforward, but I know you've made it a few times.
post #24157 of 25453
Quote:
Originally Posted by itsstillmatt View Post

The breasts at the same temp as the legs or in a different bath?

Same temp. You would have found the breasts overcooked most likely. I probably would not do legs and breasts together again but I was satisfied enough with the results that no scraps were left.
post #24158 of 25453
Quote:
Originally Posted by coolpapa View Post

Any tips or secrets for making the marquise? I'm thinking of making it for Thanksgiving. It seems pretty straightforward, but I know you've made it a few times.

I have two recipes, the one in the Bouchon book, and the one from the FCI. I find that no matter what I do, sometimes the thing comes out too soft and hard to slice. If that happens, a little freezer time is the answer. But this time it worked.

The other thing is, you really do need to make it a day in advance and chill it overnight. Or, at worst, at the crack of dawn and give it 12 hours in the fridge. It just won't cohere otherwise.

I would say the important things are, first, when you put the yolks in the chocolate, absolutely make sure it is cool because you don't wnat to cook the yolks. Second, when it says "fold" do what it says, don't stir. it takes longer but the consistency will be bad if you don't.
post #24159 of 25453
Quote:
Originally Posted by mafoofan View Post

Anyone ever see a lobster pull off its own feelers? Doesn't seem right . . .
were you talking to it about your new dining room chairs?
post #24160 of 25453
Quote:
Originally Posted by foodguy View Post

were you talking to it about your new dining room chairs?

crackup[1].gif
post #24161 of 25453
i can lift my new dining chairs with my pinky, and sometimes I'll do this just so I have the satisfaction of knowing that Foof can not do the same with his chairs.
post #24162 of 25453
Quote:
Originally Posted by gomestar View Post

i can lift my new dining chairs with my pinky, and sometimes I'll do this just so I have the satisfaction of knowing that Foof can not do the same with his chairs.

Would have been so much moar lurker[1].gif had you said you could lift yours but foo.gif could not.

devil.gif
post #24163 of 25453
Quote:
Originally Posted by Manton View Post

I have two recipes, the one in the Bouchon book, and the one from the FCI. I find that no matter what I do, sometimes the thing comes out too soft and hard to slice. If that happens, a little freezer time is the answer. But this time it worked.

The other thing is, you really do need to make it a day in advance and chill it overnight. Or, at worst, at the crack of dawn and give it 12 hours in the fridge. It just won't cohere otherwise.

I would say the important things are, first, when you put the yolks in the chocolate, absolutely make sure it is cool because you don't wnat to cook the yolks. Second, when it says "fold" do what it says, don't stir. it takes longer but the consistency will be bad if you don't.
Thanks, this is helpful. I have the Bouchon recipe and was going to use that. I assume the yolks need to be beaten?
post #24164 of 25453
I went to an awesome Italian restaurant last night; great pastas and appetizers, very kid-friendly too, they brought crayons and let my daughter draw on the tablecloth. Also, they brought a bottle of red to the table and we got to drink as much as we wanted; we only had to report how many glasses we drank on an honor system. Fresh-baked bread, too.
post #24165 of 25453
^olive garden is pretty great
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