awbrig

nice picture... is that all olive oil in the plate or is there something else in that - seems like it would be too oily if indeed that was all olive oil... looks really good though

maybe i should have reduced it a lot further...was that the main problem you think...not reduced enough? thx

Thanks for all the help guys... First off I am looking to create the emulsion in the sense that is foamy - very Trotter- like ( mostly last year- he doesnt do too much of it now) I used your basic hand held mixer w 2 beaters. The recipe goes like this from Trotters Kitchen Sessions... Simmer the coconut milk (2 cups), milk(1 cup) and lemongrass( 1 cup) for 15 minutes Strain mixture through sieve and discard lemongrass return liquid to saucepan add rice wine vinegar and lemon juice and "mix with handheld blender until frothy" frothy is not what I got I got a somewhat bubbly liquid in which the bubbles disappeared as soon as it hit the plate From what I ve gathered from you is that I shouldnt use the hand held but use my blender or perhaps my Trotter autographed kitchen aid with the flat paddle?

I didnt add it slowly I just put the can of the milk right in - it did kind of separate a little but seemed to pull together after simmering a bit...was that my problem ...not pouring the coconut milk in more slowly...? thx and re to the lemongrass it gets strained out it is just for the infusion...about 8 stalks or so about 4 to 5 inches long

do they have a Chili's in Chile?

are you serious? which Als?...

this is the recipe 2 cups cocunut milk 1 cup milk 1 cup lemongrass simmer 15 min strain and add tbls rice wine vinegar and lemon juice use hand held mixer until foamy well, it never got that classic emulsion look just a few bubbles that pretty much went away when they touched the plate... did I not blend it enough..it really didnt seem like it was frothy up much at all... any ideas or what did I do wrong etc...

In about 5 minutes I will begin to prepare: Macadamian Nut Crusted Chicken Breast with Lemongrass-Coconut Emulsion and Basil Herb Oil. and Snickers Ice cream bars for desert...lol

have you tried Raos bottles roasted peppers...I like them - not as much as homemade- but they are good to have when you need them in the fridge and they dont go bad. They are bottles in Olive oil, pine nuts and raisins... They are about $9 for a very small jar.

Im game, I always love an excuse to goto Mr. Beefs. Remember, though, its only open for lunch and not open on weekends...

it has black sesame seeds paprika basil bay leaves szechwan black pepper cayenne pepper red chiles sea salt orange zest however I dont want to make it myself and would prefer to buy it already premade...do you find it a definate ingrediant you must have or someething you could pas over equivalent to a few red pepper flakes...

My Scallop-Crab Cakes with Hot and Sour Mango Slices with Cilantro Juice recipe calls for 1/2 teaspoon togarashi. Anyone had or made this spice and what does it taste like. I cant seem to find it any where in Chicago...

I would do all that except Mario coordinate my clothes....Maybe have Todd English do that

ill have to post my pics of CTs dinners for you...

there is a nice sized article re Bibimbap in this months Chicago Social magazine...

This place is also Francois Payard's favorite steak place as well...

Im done w this board...later you guys saying 90 dom p is crap etc...and then making fun of me when i state otherwise or giving interesting tidbits...

sarcastic asshole...I thought you asked me whether I practiced what I read and I explained to you what I did...I wasnt trying to enlighten you...

In honesty Tommy, i cant really tell if it dulls the taste and I frankly dont give a shit cuz I plan on drinking lots of it.... But I do believe the fridge cant get it cold enough so I put it in my ice bucket but do NOT put it in your freezer, unless its the cheap crap Jason likes...just kidding

we're not here to argue whats better, Dom p or Cristal in this economy...be happy if you can afford a bottle of veuve and some smoked salmon...

your tasting notes are ridiculous in my opinion....is this a joke? 1990 Dom P ...yucky? You are embarrasing yourself... I dont want this to turn into an argument because its so lopsided but cmon...read some reviews, get a bottle, have some caviar w this stuff, its expensive for a reason, it's rated highly for a reason...

why. what happens? how long does it take before it happens? how about white wine? is there a problem with leaving white wine in the fridge? hey Tommy, I do it on occasion and then put the bottle in my Tiffany ice bucket to get it really really cold... on refrigeration...according to Judith Sutton's Champagne & Caviar book, she says...."Most experts agree that overnight chilling, or longer, in the refrigerator actually dulls the flavor of champagne and recommend no more than 2 or 3 hours refrigeration before serving. " She also states proper temp being 40 - 45 degrees... get the book its pretty good...

the grand dame is nasty? are you frickin crazy?!?

I like it in the morning....

just so you know, you're not really supposed to keep your champagne in the refrigerator...