Discussion in 'Social Life, Food & Drink, Travel' started by Fabienne, Jan 31, 2005.
I like grass-fed beef, particularly the tenderloin. I think it is the best cut on pastured cows.
I have to say, that foie gras looks quite expertly cooked. Good job there. The oyster dish should be rethought, because it isn't in harmony with how oysters are consumed. You don't want a big bauble going in with something that basically slides down your gullet. It, frankly, isn't even all that safe.
Still curious, why warm oysters?
OK. The grapes, I thought, added very nice sweetness to the dish, but I hear what you're saying.
Well, why not?
I put them in their shells on a pan over some salt, placed a very small cube of butter on each one, and ran it under the broiler for literally a minute.
Fair enough I guess. The briny ocean flavor is my favorite thing about oysters, so I probably wouldn't heat them or add butter, but then kumamotos aren't my flavor either.
^ B/c they're best when uncooked, preferably cold
I did cold Kumamotos a few months ago...
...just trying something different this time.
is that Bezian bread? I bought a couple of loaves of that this morning. The fish guy you like wasn't there, unfortunately.
I think mm's stuff is looking better and better.
Fish pic didn't take, goddamnit.
Oh, and I had help:
Those tomatoes with the pork(?) look gorgeous--as does the sauce.
Nice. What was the ravioli stuffed with? Something braised I hope.
No, pea and mint puree, actually. The sauce is tomato & lamb sausage. Gome made it; he can describe it better. It was delicious.
Labels Manton! What's the last pic?
Scrambled egg and tomato.
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