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Mhirby

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  1. Mhirby

    Eastern France Road Trip

    One of our favorite places to dine on that route is the Restaurant de la Gare in Guewenheim, south of Colmar maybe 30 mins by car. Great country restaurant in a tiny town with a fantastic wine list. Prices were very reasonable and service has been excellent. I have to admit though that my last meal there was in 2007.
  2. Mhirby

    Sous vide turkey

    HELP! Need some quick help from my fellow forumites! The background: I am in the middle of sous-vide Turkey Leg confit. I am at 11 hours with the legs having been browned first, then put in a food-saver bag with 8 tbl duck fat per leg at 180F. The problem is, the legs are still tough! The question is: do I wait for tenderness, or have I missed the point of tenderness and just give up now? Thanks! Mike
  3. Mhirby

    A16 or Incanto?

    are there any other new contenders in this genre? I was thinking of maybe Perbacco - but I haven't eaten there since just after it opened. Any others?
  4. Mhirby

    A16 or Incanto?

    Do we really have to choose? I love them both!
  5. Mhirby

    Coi

    It might be the very things that you don't like are the things that attract talented chefs (and talented people of all kinds) to San Francisco. It is the wild west. There are unattractive pale people here. There's an incredible history in this town that failed as a mission and yet thrived during the gold rush. We have an incredible history that is acknowledged and then ignored. I would argue it can be anything you need it to be and you can come here and reinvent yourself better than almost anywhere else. And you can eat like almost nowhere else. ←
  6. Mhirby

    Need a sauce idea...

    Sound delicious. I think that an Italian salsa verde - a sort of puree of blanched parsley with garlic, lemon rind, olive oil, capers and chopped hard-boiled egg would add brighness and intensity to your dish, and balance the richness.
  7. Mhirby

    Cooking a raw Red Wattle ham

    OK, so this thing is a leg of pork right now, and will probably not become a ham. I think what I'm going to do is rub the meat down the night before with spices, then just roast the leg outright at around 300F until it reaches maybe 150F, then hit it with heat to crisp up the skin, and let it rest before serving. Thanks for all of your help, and I'll let you know how it goes! Cheers, Mike
  8. Mhirby

    Cooking a raw Red Wattle ham

    Hi guys, thanks for helping me out. The ham is totally fresh, uncured, unsmoked, and apparently butchered to order (as I had to order 2 weeks before it could be shipped from Paradise Locker meats in Kansas). The reason I've always wanted to roast a fresh ham is because when I was a kid, a friend's father had one he brought home from work that was deep, dark red, unsmoked, and had a meaty texture unlike any ham I've had before or since. I remember it tasting so rich and fantastic that I've been thinking about it for almost 20 years! Time to get the show on the road and try to make one myself. So, thanks Nathan for your experience in curing the wild boar ham. I was hoping, however, to just prepare it as an uncured roast, in a effort to replicate this choldhood memory. I was thinking of brining it the way you would a roast chicken or turkey, not to cure, but just to seal in juiciness. In case you guys haven't ordered pork from Heritagefoods.com before - the Slow Food commerce site - it was a very cool experience to be able to choose a fresh ham from so many different heritage breeds, and then be able to track it to a specific farm as well! Cheers, Mike
  9. Mhirby

    Cooking a raw Red Wattle ham

    I just saw a recipe in a French cook book that suggests boiling for 30 minutes per pound in broth, and then scoring the skin and roasting for one hour at 350F. Anyone have any experience with this method?
  10. Mhirby

    Cooking a raw Red Wattle ham

    Thanks for the feedback.
  11. Mhirby

    Cooking a raw Red Wattle ham

    Hi everyone, I have dreaming about buying a whole raw bone-in ham for a few years now, and I finally ordered one from the Heritage foods website. It is a Red Wattle heritage breed ham,a nd it's showing up at my in-laws place in time for holiday festivities. Now, I have to try to not mess it up! I was thinking of brining it overnight, then scoring the skin and roasting it very slowly (say at 240F or so) for a long time. Anyone have any caveats or suggestions? Thanks- Mike
  12. Hi - I just returned from St Barth yesterday, and thought I'd share our experiences. Overall things were outrageously expensive, but we had a great time. To give you context, we live in Napa Valley and love great food, and eat out often. We travel to France about once a year and eat everything from street food to Michelin 3 stars. Here were our favorite places: La Plage: great casual food in one of the most idyllic beach settings. Very friendly and very fresh, with wahoo tartare with ginger stealing the show. Desserts were also great. Lounge atmosphere, but no pretense. Francois Plantation: absolutely off the charts! We were told that a very famous Parisian michelin 3 star chef is now basically consulting. I can't name any names. Classic french high-end gastronomy, with an emphasis on purity, with each dish having a rare exotic take, usually presented in a dish on the side. Poulet de Bresse stood out, with the classic breast meat in brown sauce, but with the thigh confited, chopped with foie gras, and tossed with potatoes and brown sauce! Absolutely delicious! Wine choices are phenomenally good, but very expensive (no surprise). The Hideaway: (Andy's) Really casual and friendly. Good but not great pizza, but very enjoyable nonetheless. We also had the Salade Perigourdine, with Gesiers Confit, Magret fume, and foie gras, which was nostalgic and very good. Wine choices were dismal. Eddy's: We had heard mixed reviews, so we stuck to the Creole specialties, and we loved it. Shrimp curry and the green Papaya salad were totally decadent, rich, and delicious. Very good value. Nice wines by the glass. The let-downs: SandBar at the Eden Roc: Ambitious food that was just not very good. It looked good, sounded good on the menu, but just failed to deliver. We had the Wagyu beef salad, wherein the beef was surpisingly tough and chewy, plus flavorless, and another unremarkable salad. I'd choose La Plage over this place any day. Great view of the beach and very friendly service, but huge prices, too. Wine list is good: we had a 2005 Chablis from Fevre 1er cru for 70 euros that was great. Wall House: I'm sure the 5 course was a good deal, but we just weren't that hungry, so we ordered a la carte. It was decent, but somewhat dissapointing. The plus side: the leek salad with beet juice dressing! This is really nice and simple french country cooking. Then we had a Daurade that was mediocre, and a (whole!) Squab with brown sauce from the rotiserrie. The pigeon was good and small, and cooked well, but not exciting. The real disappointment was the dessert cart, which looked enticing, but the choices were simply scooped off the cart and slapped onto our plates instead of being warmed and plated in back with accompaniments. It felt like eating leftovers. Overall a solid B, but we expected more. Alas, we never made it Le Sapotillier! We were much too full from Francois Plantation!!! Cheers, Mike
  13. Mhirby

    Marathon de Paris in April

    Thanks for the great report! My stomach is now screaming - it's time for a trip to Dean and Deluca to find some French goodies to ward off the jealousy...
  14. Mhirby

    Marathon de Paris in April

    I also have had mixed experiences with Fish on two occasions, but the saving grace has always been the wine list: full of great choices at compelling prices.
  15. Mhirby

    L'Atelier de Joel Robuchon

    La Table was fantastic for New Year's Eve a few months ago. That's the only time I've been.
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