What did you eat last night for dinner?

[iamacyborg]

^ ya of course. It's not too dissimilar to a mayonnaise-less version of cole slaw in many respects. Super easy to prepare so just get the ingredients and make your own.

Speaking of which, anyone have any good recipes to share?

 

[Kid Nickels]



Oh boy

?? ??

Speaking of which, anyone have any good recipes to share?

just google bro... easy salad.

this was fantastic!

 

[Piobaire]

Crispy braised pork belly, roasted root vegetables.

 

[erictheobscure]

WTF, I'm so confused--that's the antithesis of piobing the rim.

 

[gomestar]

we know he plated that, took the picture, then added more pork and piob'ed the rim

 

[mgm9128]

 

[dohare]

maggianos take out - salmon oscar... oh the late nights of public accounting

 

[mgm9128]

Feuilleté de truffe fraîche 'bel humeur'

Spoiler

 

[impolyt_one]

typical bad boy ****. What's the bill on that?

 

[mgm9128]

I didn't calculate. It was a bit over 4oz of truffle..

Sole, vin jaune

 

[shibbel]



By the way, I like to salt the chickens a night or two in advance, then I pipe the tandoori butter under the skin the morning of the day I am going to cook it.

The reason for the dry brine is obvious, but why the butter so early?

 

[indesertum]

Looks like truffles vin jaune with a side of sole

 

[mgm9128]



The reason for the dry brine is obvious, but why the butter so early?

Mostly to chill the butter in place for even melting when you put it in the oven.
I also thinks it helps start permeating the birds flesh with the flavor of the tandoori. The black truffle chicken in L'Ambroisie has you pipe the truffle butter under the skin one night before, while using plastic wrap to push the butter up against the flesh of the bird.

 

[Piobaire]

Not sure what to make of tonight's dinner; it was more work than I think it was worth. I thought I'd give a try at making ravioli as Mrs. Piob recently bought a ravioli stamper. I'll admit I picked the three best looking ones for this pic. I seared up some foie and each one has some duck rillette and foie gras inside it. The sauce was a cream sauce with a spoonful of this mushroom, olive, and black truffle "condiment sauce." Here's the link: http://www.amazon.com/Tartufata-Mus...UTF8&qid=1393112703&sr=8-3&keywords=tartufata

I thought I would do a drizzle out towards the rim in an homage to Piob'ing it.

 

[mgm9128]