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Posts posted by iriee

  1. if you have never boined shad then i'd say let the fish monger take care of it. it an art to see someone bone those babies! thats why there soooo cheap if there not boned.

    the smoked roe sounds great and i'd like to make some myself. can you tell me more about them. were they hot smoked? or were they cold smoked and a little undercooked and creamy in the center?

    which ever way they do sound good!

  2. really great mixed with saba for a sauce for confit of duck or chicken.

    if not familiar with saba its the reduced grape juice that makes balsalmiv vinegar. try it!

  3. i agree with chef. the membrane on sweetbreads purchaced from a good soarce usually has very little membrane to remove. one thing i want to add is to season with salt and pepper and just lightly flour them. if you bread them your going to lose the delicate flavor. another tip is to saute in hot oil and butter,,,reduce heat and cook real low on each side to get a nice crunchy crust. yumm :wink:

  4. caul fat does have a little oder before cooking due to where it comes from. but after its cooked and crisped up it should be a neautral flavor as dan says. :smile:

  5. very similar to pork rillette. instead if curing overnight you just dice pork butt,,,season with salt,pepper thyme,bay leaf. add a bit of water,,cover and cook real slow for 2-3 hours. then its shredded up a bit and seasoned and packed in small crocks. great with bread,mustard,,cornichons. mmmmmmm

  6. render it with salt like everyone says. then crush it over pasta,,,rissoto or a good chicken and dumpling. i use it pureed into a ravioli filling ,,,but maybe a crush it into a meatball filling or spring roll. hmmmmmm the ideas are there,,,just think intense chicken flavor.enjoy! :wink:

  7. damn reporter! i want your job!

    were not going until october so i have plenty of times to check back with you and foodie.

    last time and our first time in las vegas we had great times at georgios in the mandelay bay shops (valentinos sister restaurant) and delmonicos wasalso a great time. great food,,very comfortable and nice wines.

    we were with the in-laws and they wanted to try old las vegas and we went to hugos cellar in the 4 queens and it was quite the blast from the past! alot of classic french tableside and alot of fun. the food was suprisingly pretty good!

    anyways,,,love to hear more as i dream of my october trip! thanks! :smile:

  8. make a normal mousse of a basic white fish like sole and fold some nice cooked crab meat into it to flavor it. u didn't say what you were going to do with the finished mousse??? :shock:

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