What did you eat last night for dinner?

Discussion in 'Social Life, Food & Drink, Travel' started by Fabienne, Jan 31, 2005.

  1. impolyt_one

    impolyt_one Senior member

    Messages:
    14,457
    Likes Received:
    4,790
    Joined:
    Sep 6, 2006
    Location:
    The Temple of Jawnz
    Can somebody answer my question? How do I get the luscious brown two-tone color on my puff pastry? Do I score and bake, and then egg wash midway?

    somthing like this jawn:
    [​IMG]
     


  2. mgm9128

    mgm9128 Senior member

    Messages:
    5,983
    Likes Received:
    2,031
    Joined:
    Jun 20, 2011
    The dory just looks great. What is it served with? Onions, lemons...
     


  3. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

    Messages:
    14,384
    Likes Received:
    2,047
    Joined:
    Mar 11, 2006
    Location:
    The wild and the pure.
    

    I have one recipe for something like that which I have been dying to try. Must have had the recipe for ten years, which shows my level of motivation. Anyway, it says to brush, then score and decorate, then chill and bake. On the other hand, it is basically a pithivier with meat, and a pithivier you generally score, then brush. Either way is probably fine, I guess I would try it the first way, though. Post pics, I am interested, I think I would have made it, but the sauce calls for pig's blood, which I can get, but I have to plan in advance, which I don't really do.

    Edit: I found another, and it says to brush, then score, so do that.


    Thanks, man. It is with artichokes, fingerlings, onions, fennel, coriander and lemon.
     
    Last edited: Nov 29, 2011


  4. impolyt_one

    impolyt_one Senior member

    Messages:
    14,457
    Likes Received:
    4,790
    Joined:
    Sep 6, 2006
    Location:
    The Temple of Jawnz
    

    thanks man, that makes more sense now that I think about it. The recipe (and picture I posted, though from a random source) is just puff with a farce of quail, pork, supreme of chicken, a bit of lard, and chicken liver, plus some truffle bits and pistachios to serve warm on port sauce, it doesn't seem terribly difficult. The book I got it from is in Japanese but has some of the recipes you've made and posted here almost vis a vis, like the tomato and crab mille feuille and the uni custard, so I'm guessing the basis for the book is a classic source?
     


  5. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

    Messages:
    14,384
    Likes Received:
    2,047
    Joined:
    Mar 11, 2006
    Location:
    The wild and the pure.
    

    Those two recipes are Robuchon classics from the 80s-90s, so I imagine that the book is a compilation of French classics, and classics from great restaurants. Probably a very good source. The meat pie I want to make is another of his old recipes. I should really do it this winter.
     
    Last edited: Nov 29, 2011


  6. edinatlanta

    edinatlanta Senior member

    Messages:
    25,655
    Likes Received:
    3,119
    Joined:
    Nov 17, 2008
    Location:
    Wit' Yo' Baby Momma
    Matthew--would you be so kind as to post your puff pizza recipe?

    Sincerely,
    Your friend Edward.
     


  7. gomestar

    gomestar Super Yelper

    Messages:
    19,407
    Likes Received:
    3,871
    Joined:
    Oct 21, 2008
    Location:
    NYC


  8. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

    Messages:
    14,384
    Likes Received:
    2,047
    Joined:
    Mar 11, 2006
    Location:
    The wild and the pure.


  9. gomestar

    gomestar Super Yelper

    Messages:
    19,407
    Likes Received:
    3,871
    Joined:
    Oct 21, 2008
    Location:
    NYC
    agreed, and in the end it wasn't helpful should one need some guidance in picking out one of these books.
     


  10. gdl203

    gdl203 Affiliate Vendor Dubiously Honored Affiliate Vendor

    Messages:
    36,836
    Likes Received:
    17,378
    Joined:
    Jun 9, 2005
    Location:
    New York
    Using the 1%/99% parable for articles about anything and everything is so October '11.
     


  11. kwilkinson

    kwilkinson Having a Ball

    Messages:
    33,652
    Likes Received:
    857
    Joined:
    Nov 21, 2007
    Location:
    Chicago
    Impolyt, why did you come here for help instead of just asking your girlfriend? Lol. This is exactly the kind of shit she should have learned in skewl.
     


  12. gomestar

    gomestar Super Yelper

    Messages:
    19,407
    Likes Received:
    3,871
    Joined:
    Oct 21, 2008
    Location:
    NYC
    I'll admit doing baller stuff still causes a "this is so 1%" thought to occupy my mind. Which I guess makes me very 99%. And I am always one step behind the trends, which is also very 99%.
     


  13. gdl203

    gdl203 Affiliate Vendor Dubiously Honored Affiliate Vendor

    Messages:
    36,836
    Likes Received:
    17,378
    Joined:
    Jun 9, 2005
    Location:
    New York
    I'm too 1% to care about what you just wrote !
     


  14. gomestar

    gomestar Super Yelper

    Messages:
    19,407
    Likes Received:
    3,871
    Joined:
    Oct 21, 2008
    Location:
    NYC


  15. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

    Messages:
    14,384
    Likes Received:
    2,047
    Joined:
    Mar 11, 2006
    Location:
    The wild and the pure.
    

    bagger. you really are behind the times.
     


Share This Page

Styleforum is proudly sponsored by