pups224

Yes, poach in the plastic wrap. As it happened I put these back into the baraising casserole and back into the low oven for an hour, but you could just as well poach in simmering water for maybe 15 mins until the internal temperature is over 60C and the mousseline is firm. For restaurant use I would make and cook them, cool, then just reheat for service ← I made your pigs feet last night. They were delicious. Went to the German butcher and got some small trotters and added two small hocks. Braised a la Jackal with the addition of star anise for 8 hours. De-boned (you can't do this cold) and stuck in the fridge. The skin was still a bit tough, so the next morning I braised for two more hours, and basted them. I'm glad that I added the hocks..no meat on the trotters. I was too lazy to stuff them, so I made some basmati rice and spooned that lucious, gelatiny sauce over it. Very good.

I'm so glad that I started this thread. Thank you for the fabulous pictures jackal. I look forward to more!

Thank you so much for the recipies. And congratulations on the NY job (where I live, and would love to snag a reservation). I do have three questions. 1) How far do you reduce the cuisson? It will be very viscous from the gelatin of the meat. 2. What is Beurre pomade? 3. For the cassoulet, do you bake all the ingredients with a bread crumb crust or do you assemble the cooked ingredients together without further ado.

MMMMM.... Trotters!!! One of my favorite things to cook AND eat! So cheap. So simple. Yet sooooo much amazing flavor if cooked correctly. Ive got a great recipe for braised trotters we used to use at The French Laundry. If you, or anyone would like it, Id be happy to PM or email it to you. Its quite large (yet incredibly simple), hence my reason for not wanting to post it. We actually just broke a whole 90# pig the other day. On that note, we are doing a "Degustation of Birkshire Farms Pork." Crispy Braised Belly, Roasted Chop, and "Tete du Couchon". Simply amazing. On a side note, Gene Simmons is coming in this Saturday for his birthday and this is on his tasting menu! ROCK ON KISS!!! Anyway, back to the subject at hand, the trotter recipe is basically a white braise, then cooled in the cuisson, then broken down. Id be happy to provide some more suggestions on how else to serve it. -Chef Johnny ← I would love to have the trotter recipe as well as the braised belly if you would be willing to part with them. It's worth posting my email for. Where are you a chef? jhabermann@msn.com

Does anyone have the recipe for the pigs feet salad at Bistro Jeanty in Napa? I think that it's made with both the hocks and feet as it is very meaty. Or for that matter, does anyone have any good pigs feet recipies of any ethnicity? This wonderful, inexpensive cut seems to be unpopular in this country.

My beloved Etats Unis has been sold. Tom cashed in on his one Michelin star, took Toshi and moved to Texas. He apparently comes up once a month and makes sure that the place is running well. Who knows for how long. The rest of the kitchen staff remains the same. I wonder who is buying the wines. I had dinner there post-sale. The food was very good, but in the last few years, the restaurant (I've never eaten at the bar), it has become a hit or miss affair. Once upon a time, when Tom and his son Jonathan were cooking, it was consistently exciting food and outstanding. That toffee pudding is still one of the best desserts in town.

"Restorante Al Fontego dei Pescatori" on Sottoportego del Tagiapiera in Cannaregio. A bit off the beaten track, but well worth the hunt.....I thought it was much better than AL Covo. The fish was very fresh and well prepared, and their appetizer platter of fish and shell fish was very fresh, unusual and had me craving for more. The wine was reasonable and very good and the service, was impeccable. The table linens were beautiful. It doesn't have that clubby feel of Al Covo, but the food left me swooning. The price is high-moderate.

Have you tried CHef Ho's? It used to be a notch above the regular Chinese take-out? ← I took my own suggestion and ordered out from Chef Ho's last night. The scallion pancakes were the texture of shoe leather, worst ever, the Shanghai spare ribs were tasteless and bland, the grand marnier shrimp had a gloppy sweet sauce and Ho's beef was a riff on orange beef, barely any chilies but not inedible. I tried to order pea shoots, they never heard of them. The bok choy was marginal. It seems that the restaurant had dumbed down its food to American tastes. So it's back to Wu Liang Ye for tripe and ox cheek and Pig Heaven for excellent three glass chicken and Americanized spare ribs.

Have you tried CHef Ho's? It used to be a notch above the regular Chinese take-out?

Petrossian and Fauchon are better than Payard, which has, IMHO, declined in recent years. I would also recommend "Financier" on Stone street, for both quality and value. Not as quite as good as Fauchon, but only half the price. Bouchon is good, but incredibly expensive. ← Does anyone remember Dumas and Bonte patisserie? Those were wonderful pastries. A recommendation...This is not a fancy French place but Andre's Hungarian pastries on Second ave. bet. 84th & 85th makes an excellent apple strudel and Dobosch torte. Their croissants look good as well. Apparently Andre's mother used to work at Mrs. Herbst's. How many people remember THAT bakery...ah those greasy pastry squares filled with smothered cabbage and the chocolate meringue cookies with sprinkles! And then there was Leonard's. Best prune danish and those savory cheese sticks with caraway or poppy seeds..I could go on. Ithink that this thread left out Black Hound in the East Villiage. It's not French but it is quite good.

IT'S CLOSED. The chef went to a coffee shop, down the block, named Frankie's. As of three weeks ago, it too was "closed for renovations." If it does not re-open, that's it, except for Andre's and I have never eaten their food, just the very good strudel.

Andre's...more of a cafe. Excellent baked goods and strudel. They have Hungarian food as well. Second Ave. between 84th &85th, west side of street. Frankie's temporarily closed for renovations. Second Ave. between 81st & 82nd (I think) east side of street. Hungarian butcher with tons of baked and canned goods. Corner of 81st street and 2nd Avenue. There used to be so many more places but they have closed. There was recently an article in the NYT about this.

anyone know anything about this delicious-sounding venture, or Max Brenner? ← Israeli guy. Excellent truffles. In the league of Jacques Torres or better. I was always hoping he would show at the Chocolate Show in the fall.

Your Koreans have not forsaken you. There was a structural problem with the building and they will be back, however long it takes. The people at Apple Tree are very nice. An elderly Korean couple. I've had really nasty interactions with Murphy's ever since they changed hands. I saw the owner's car get rammed, wrote down the licence plate and she never even thanked me. No free food no, not even a free pack of cigarettes. When the market changed hands, they had a cat named Murphy. the new owners never took care of him so the corner bookstore took him in. Sorry for the blank posts but i just became a paying member and could not figure how it works.