What did you eat last night for dinner?

[mgm9128]

Venison á la créme

 

[ehkay]

Canard apicius

 

[Manton]

Max, can you describe your Brussels sprouts recipe?

 

[mgm9128]

Sure. I first slice them in half, then blanch/shock. Then I color them, face down only, in foie gras fat, drain from the pan, deglaze with a little chicken stock, add them back with some butter to lightly glaze, then I tossed in some pomegranate seeds to warm through since I had them on hand and thought they'd go nice with the venison. Finished with fleur de sel.

 

[mgm9128]



This looks very nice. Navets, pistache?

 

[ehkay]

navets MAUVES. cooked in mandarin juice/duck consomme, pistache, couscous cooked with saffron.

 

[mgm9128]

Nice, though I prefer navets JAUNES.

 

[mgm9128]

 

[ehkay]



^ Looks good, but it appears your [skin] is two inches too small.

 

[ehkay]

http://www.nytimes.com/2014/02/12/d...open-batard-in-cortons-former-space.html?_r=0

Isn't Markus Glocker the guy that Marko was talking about? Hopefully they've gotten new shirt buttons. And service staff.

 

[mgm9128]

I hear they are installing a coin slot by the kitchen doors. Just 50 cents to enter.

 

[Oksu]

Jewish-style deli around the corner - Corned beef on twisted challah bread with a potato pancake sandwiched in-between. Nothing gourmet, but exactly what the evening called for:

 

[Oksu]

Has anyone had a green papaya salad lately? Found primarily in Thai, Vietnamese, Cambodian cuisine. Increasingly popular over the past few years, I have noticed, but nevertheless new to my palate.

 

[Kid Nickels]

^ ya of course. It's not too dissimilar to a mayonnaise-less version of cole slaw in many respects. Super easy to prepare so just get the ingredients and make your own.

 

[Bhowie]

Oh boy