Discussion in 'Social Life, Food & Drink, Travel' started by Fabienne, Jan 31, 2005.
The foie looks perfectly seared.
I am in need of foie.
Dots look good if they are extremely controlled, less good when they are a jus. Just spoon a little sauce over the foie. Just my opinion, of course.
I also tried poaching some in red wine. I ate it with a poached peach. It was nice, but I definitely prefer foie gras seared.
And, as far as the bean salad goes, I did one plate with yellow and green beans, and then a purple bean one with the oil drizzled. I liked the one I originally posted the best.
You guys convinced me to get both. I think I might be getting ad hoc for my birthday this weekend actually
J, you shoul totaly get a dog. It is the onl thing in my entire life that lovs me no matter what i do. dogs are awesome.
mm this may just be the lighting/your camera but some of those colors look really unnatural. and am i the only one who did a bit of a double take (not in a good way) at the red wine vinegar cream?
The photography looks spectacular to me, certainly in comparison to my own.
had the concubime chicken w/noodles...
Both of these cross my mind.
his colors just seem really off.
Well Matt's kitchen is perfectly capable of getting a roast to raise 55 degrees during its rest period. Maybe mm's is just perfect for weird lighting.
I take my pictures right next to a very large picture window that is flooded with sunlight during the day. That is why the color is always so brilliant.
Salad of Romanesco, Mace Spiced Purée, Pistachio Vinaigrette.
Then, I roasted a pastured chicken for dinner. Not sure what difference in flavors and texture, if any, a chicken raised on grass has, but this was one of the most delicious chickens I've eaten. The skin got very crispy.
Separate names with a comma.