Discussion in 'Social Life, Food & Drink, Travel' started by Fabienne, Jan 31, 2005.
Well when you put it that way it becomes easy...
When you entertain, how is the pacing of the meal between each course? 5-10 mins? 10-15?
Did you use ox-tail for the stock? I've made it once and had the most trouble with getting the meat right, I should have had it sliced at the butcher's, and the noodles were not quite right. One women offered a Pho making class as a fund raiser for my kids school, I have to see if she will offer it again this year.
When we are done talking and eating and it feels like the right time.
Hey Manton, when you brine chicken how far ahead do you do it? And what is your technique?
lol. exactly what i was thinking.
OK, yeah. My point is that it isn't physically difficult to do once you understand the premise. It is a lot easier than, say, learning how to cook a steak perfectly.
mm should take note of the non-boneriffic bone plating.
That looks really, really good.
Really? I got hard.
nice manton! i might have pushed the breast just a little more. and doubled the carrots!
Breast was just how I like it.
The carrots, honestly, were an afterthought. That's pretty close to a copy of a L'Ecole dish. Under the leg, mostly obscured, is a piece of braised endive and a piece of roasted apple. I just had this idea that I would throw in something else so I turned a carrot. 3 per plate is actually quite common at the restaurant. They are stingy with garnishes, they say that is the French way.
I like braised endive a lot. It has a sort of artichoke flavor, but then maybe I'm doing it wrong.
Separate names with a comma.