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What did you eat last night for dinner? - Page 1612

post #24166 of 25857
indsertum, thy name is fail.
post #24167 of 25857
Quote:
Originally Posted by coolpapa View Post

Thanks, this is helpful. I have the Bouchon recipe and was going to use that. I assume the yolks need to be beaten?
No, they can go into the chocolate whole. You combine them gently with a whisk.

but you have to "blanchir" with sugar the yolks for the creme anglaise. They should look quite pale before they go into the cream mixture. And always, always, always "temper" otherwise you will cook the eggs; not good.
post #24168 of 25857
Quote:
Originally Posted by mafoofan View Post

Alright guys, amateur hour:





Butter-poached lobster with potato puree and beet reduction. First attempt. Think the beat reduction is a misstep.

No help on this?
post #24169 of 25857
what's the question? it looks nice. there is perhaps too much beet. The glossiness makes it look like a syrupy sauce, but without tasting I cannot offer an opinion.

You did a very nice job getting the claws out of the shell intact.
post #24170 of 25857
I think that looks pretty good.
post #24171 of 25857
Quote:
Originally Posted by Manton View Post

what's the question? it looks nice. there is perhaps too much beet. The glossiness makes it look like a syrupy sauce, but without tasting I cannot offer an opinion.

You did a very nice job getting the claws out of the shell intact.

It was my first shot at something nice like this. Trying to refine.

I don't think the beet reduction added to the dish at all. It tasted good, but didn't really see the complementary value versus the lobster. Trying to think of other ideas.

Want something else to pair with the lobster other than the potatoes.

Very happy with how the lobster itself came out.
post #24172 of 25857
Yes, lobster+2 root veg seemed not quite ideal to me.

THere is a classic TLF recipe that I make a lot. Or, I modify and make. It's a julienne of leek cooked etuve until very soft. You use the shells to make Sauce Americain. Plate with a circle of sauce, leeks on top of that, lobster on top of that (half tail plus one claw per plate) and pommes maxim disc on top of that. It took me much trial and error to get PM correct but now it's snap. I find you need a silpat to do it correctly.
post #24173 of 25857
another one that I make even more than that is the one with the crepe, peashoots, and carrot puree. The recipe does not call for sauce but if I have lobster shells I am damned sure going to make either stock or Sauce Americain.
post #24174 of 25857
if you want more action, you should start a "foo cooks" thread.
post #24175 of 25857
I like the idea of a sauce Americaine.
post #24176 of 25857
If you really want to talk about amateur hour, here's last night's dinner:
Masala chai ice cream and cherry pie ice cream. Not pictured: coconut cardamom ice cream.

post #24177 of 25857
masala chai and coconut cardamom sound sooooo good!
post #24178 of 25857

Ribolito and ribbon pasta with wild boar ragu. Everything hit the mark for a sub-zero night.

post #24179 of 25857




This one's for you, max:

post #24180 of 25857


Hazan's "easiest tomato sauce in the world". Buttery goodness. RIP.
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