What did you eat last night for dinner?

[impolyt_one]

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:

 

[mgm9128]

The dory just looks great. What is it served with? Onions, lemons...

 

[itsstillmatt]



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:

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.

The dory just looks great. What is it served with? Onions, lemons...

Thanks, man. It is with artichokes, fingerlings, onions, fennel, coriander and lemon.

 

[impolyt_one]



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, 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?

 

[itsstillmatt]



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?

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.

 

[edinatlanta]

Matthew--would you be so kind as to post your puff pizza recipe?

Sincerely,
Your friend Edward.

 

[gomestar]

since cooking at home books (like the Adria one) have been total hot topic as of late, I figure this NY Times article about them is worth posting:
http://www.nytimes.com/2011/11/30/dining/when-the-chefs-come-home.html?src=dayp

 

[itsstillmatt]



since cooking at home books (like the Adria one) have been total hot topic as of late, I figure this NY Times article about them is worth posting:
http://www.nytimes.com/2011/11/30/dining/when-the-chefs-come-home.html?src=dayp

That was an unbelievably obnoxious article.

 

[gomestar]

agreed, and in the end it wasn't helpful should one need some guidance in picking out one of these books.

 

[gdl203]

Using the 1%/99% parable for articles about anything and everything is so October '11.

 

[kwilkinson]

Impolyt, why did you come here for help instead of just asking your girlfriend? Lol. This is exactly the kind of **** she should have learned in skewl.

 

[gomestar]

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%.

 

[gdl203]

I'm too 1% to care about what you just wrote !

 

[gomestar]

tea partier.

 

[itsstillmatt]



tea partier.

bagger. you really are behind the times.