Random Food Questions Thread

[tdangio]



How do you guys crisp the skin on your duck confit?

I usually add some duck fat to a pan, and start it skin side down on the stove for about 5 min, then flip to skin side up and into a 400 oven until warmed through and crispy

 

[mgm9128]

Anyone have a good time/temp for sous vide quail ballotine stuffed with foie gras and a chicken mousse? Making one without a recipe..

 

[ehkay]

62/30

 

[mgm9128]

Anyone know where I can buy alkermés in the US?

..nvm found it at Corti Bros.

 

[mgm9128]

How do you feel about this one, Russ?

 

[ehkay]

JFC was he incepted by DCarch.

 

[mgm9128]

Yeah. Thought it was kind of fucked up.These looks amazing...


http://www.lepoint.fr/invites-du-po...er-d-alain-passard-03-01-2015-1893690_571.php

 

[ehkay]

The finished bird reminds me of my stitched up finger after it got ice skated over when I was 5.

 

[mgm9128]

Why? Are you a humanoid hybrid?

 

[foodguy]



How do you feel about this one, Russ?

I think it was done as a joke. is there an april fool's equivalent in France? It's so out of keeping with the rest of them. I do have to say that his "oh my god" percentage has been slowly declining. but most of them are still really cool

 

[mgm9128]

Not sure. He could just be going senile.

 

[ehkay]

Maybe he's going to put it into the new art gallery behind the restaurant.

 

[itsstillmatt]

The Great Chefs of France episode where he tells you to call the restaurant if you can't find an egg topper and they will send you one still makes me smile. Loved that show.

 

[mgm9128]

Passard put me in the creative mood. Was about to eat this grapefruit for breakfast, when I thought, why not turn it into a carpaccio?? Later on today I may stitch a carrot to a parsnip..

 

[gomestar]

if you didn't pluck out each individual pod of the grapefruit, then I am dissapoint.