Gugny Posted April 3, 2015 Author Posted April 3, 2015 I'm in for $20. Bring your drums. We're gettin' the band back together.
Chef Jim Posted April 3, 2015 Posted April 3, 2015 I'm in for $20. Bring your drums. We're gettin' the band back together. Â Â Woohoo! Save your $$ guys I'm coming back to WNY this summer anyway.
Jauronimo Posted April 3, 2015 Posted April 3, 2015 Â Am I able to alter the recipe at all? Rettata with a sage brown butter, splash of pickled leek brine, and topped with a fried duck egg. Bon appetite.
Chef Jim Posted April 3, 2015 Posted April 3, 2015 Rettata with a sage brown butter, splash of pickled leek brine, and topped with a fried duck egg. Bon appetite. Â Actually I have some pickled spring onion juice from onions I brined last year. I'll work some foie gras in there.
BringBackFergy Posted April 3, 2015 Posted April 3, 2015 Â Actually I have some pickled spring onion juice from onions I brined last year. I'll work some foie gras in there. Speaking of which...I made some kick ass chicken liver pate' for Christmas last year (isn't that what foie gras is? But duck liver I think).
Chef Jim Posted April 3, 2015 Posted April 3, 2015 Speaking of which...I made some kick ass chicken liver pate' for Christmas last year (isn't that what foie gras is? But duck liver I think). Â Foie is liver gras is fat in French. So foie gras is fat liver. They "force feed" the ducks and geese to fatten up their livers. Â So chicken liver pate would be pate de foie des volaille. I always have some on hand. If I see chicken livers at the store I buy them and freeze them. Make about 4 pounds at a time, put them in small mason jars and top with duck fat to seal. it. And my wife makes bread that we spread it on.
Gugny Posted April 3, 2015 Author Posted April 3, 2015 Isn't volaille what a magician says when he pulls a gerbil out of DC Tom's butt?
LeviF Posted April 3, 2015 Posted April 3, 2015 I think if you all saw the food pics on my Facebook page I'd be the hands down winner. Â Not trying to creep you out... Â but that lonza does look good.
Maury Ballstein Posted April 3, 2015 Posted April 3, 2015 French culinary secrets hacked ? Â My vote for bandit or jauronimo, chef sounds like he has the skills but I have zero interest in French cuisine. Â My fajitas, chicken marsala, and seafood pasta get the job done.
Miyagi-Do Karate Posted April 3, 2015 Posted April 3, 2015 French culinary secrets hacked ? Â My vote for bandit or jauronimo, chef sounds like he has the skills but I have zero interest in French cuisine. Â My fajitas, chicken marsala, and seafood pasta get the job done. Zero interest in French food?! No french onion soup, French fries, frenchy's mustard! Â In all seriousness, French food is the bomb. Wifey is cooking some beef bourginion right now!
Jobu Posted April 3, 2015 Posted April 3, 2015 Zero interest in French food?! No french onion soup, French fries, frenchy's mustard! Â In all seriousness, French food is the bomb. Wifey is cooking some beef bourginion right now! Â Wifey has a great porn page.
Maury Ballstein Posted April 3, 2015 Posted April 3, 2015 Zero interest in French food?! No french onion soup, French fries, frenchy's mustard! In all seriousness, French food is the bomb. Wifey is cooking some beef bourginion right now! Apologies, big fan of the French onion dip.
BringBackFergy Posted April 3, 2015 Posted April 3, 2015 Â Foie is liver gras is fat in French. So foie gras is fat liver. They "force feed" the ducks and geese to fatten up their livers. Â So chicken liver pate would be pate de foie des volaille. I always have some on hand. If I see chicken livers at the store I buy them and freeze them. Make about 4 pounds at a time, put them in small mason jars and top with duck fat to seal. it. And my wife makes bread that we spread it on. That's how we have it as well...the store slices a baguette into little slices, brush some olive oil on and make little crisps. The pate' recipe I used calls for saute in butter and dry sherry so the pate' has a nice sherry flavor to it (no offense to any of you with wives named Sherry...I never met her).
Chef Jim Posted April 3, 2015 Posted April 3, 2015 (edited) Â Not trying to creep you out... Â but that lonza does look good. Â It was good. It's very easy to make but the key is good meat. I have a rancher whose meat I use that is at a local farmer's market. French culinary secrets hacked ? Â My vote for bandit or jauronimo, chef sounds like he has the skills but I have zero interest in French cuisine. Â My fajitas, chicken marsala, and seafood pasta get the job done. Â Just because it's my specialty doesn't mean I can't make the best !@#$ing pork carnitas you've ever had. That's how we have it as well...the store slices a baguette into little slices, brush some olive oil on and make little crisps. The pate' recipe I used calls for saute in butter and dry sherry so the pate' has a nice sherry flavor to it (no offense to any of you with wives named Sherry...I never met her). Â I use brandy in mine. And no offence if your wife is named Brandy. I've never met her. Apologies, big fan of the French onion dip. Â Â Heluva good dip! Edited April 3, 2015 by Chef Jim
BuffaloBill Posted April 3, 2015 Posted April 3, 2015 Woohoo! Save your $$ guys I'm coming back to WNY this summer anyway. I am sure you will be seeking advice on what to see and do before you arrive...
BuffaloBillsForever Posted April 3, 2015 Posted April 3, 2015 What's your specialty? Anything except pastry/desserts.
Gugny Posted April 3, 2015 Author Posted April 3, 2015 Anything except pastry/desserts. So you could never win Chopped.
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