Things that are making you happy*******food and drink edition******

[gomestar]

on Friday, i dropped a wine glass at my (home) desk. pissed me off and all. some shards fell behind a cabinet, so i reached back to scoop out the bigger chunks, and one came and bit me on my middle finger. it was deep so it bled ilke crazy (in hindsight, a gory picture would have been sweet).

anyways, last night a shard of glass fell right out of my finger. didn't even realize it was there. a new beginning for my finger.

 

[foodguy]

there are two new Alain Passard videos up on Le Point. I can't tell you how inspiring his cooking is.

 

[mgm9128]

Looks great. Thanks for posting. Also nice one on there of the feuillete from L'Ambroisie.
http://www.lepoint.fr/videos-gastro...ur-la-truffe-noire-09-01-2014-1781843_741.php

 

[foodguy]

funny! you were the first one i thought of when i saw that checkerboard of truffles and brittany scallops.

 

[foodguy]



Looks great. Thanks for posting. Also nice one on there of the feuillete from L'Ambroisie.
http://www.lepoint.fr/videos-gastro...ur-la-truffe-noire-09-01-2014-1781843_741.php

just watched that one. didn't do the same thing for me. i'm sure it's absolutely delicious, but it's kind of ... expected? sandwich foie gras between two thick discs of black truffle, wrap in puff paste and bake. i like the way passard's imagination works better, i guess.and the food seems lighter and more vivid. check out some of the other ones.

 

[mgm9128]

I like the excessive nature of the feuillete, though Passard's fanciful cooking is enticing. The lobster/vin jaune/cabbage one look great too.

 

[foodguy]

true, that feuillete could have been from escoffier. old-school richesse FTW!

 

[Oksu]

Old 60 Minute Special on Truffles and truffling. 12 minutes. Worth the watch:

 

[Oksu]

Leftovers from work

 

[edinatlanta]

Them japanese be killing it at that prepared noodles game.

 

[mgm9128]

Paul Liebrandt's book is nice.

 

[mgm9128]

 

[b1os]

Butterkuchen

 

[erictheobscure]

DBGB might not be the best restaurant around, but when you're in New York for a conference with a big group of friends who need a last-minute reservation, it's a godsend.

Also, how have I gone so long without ever having realized the periwinkles are delicious?

 

[mgm9128]