psiweaver

Sunday Suppers at Lucques. Bought it as an impulse buy after quickly flipping through it and have not been impressed with almost any of the recipes. there are a few interesting things but other than that not really that much.

I have a whole bunch of caramelized onions, that I've been trying to use up on sandwiches burgers etc. Does anyone have any good recommendations for other ways in which to use them up?

I'll be ordering some steaks from my local butcher next week and am very intrigued to try out this method. It looks absolutely incredible. I think that a similar method could be done on the grill as far as browning the edges as long as the temperature was well controlled. This would help impart the smoke flavor into the meat and yet still give a great crust on the outside.

I really like Potatoes Au Gratin, a good classic baked potato or double baked potato's. As far as veggies go I really like a classic cesaer, green beans, brussel sprouts, sauteed pea tips, i like good trumpet mushrooms sauteed in butter, garlic and some shallots with a little chili flake and citrus.

This thread really has not helped my pocketbook. I'm ordering a great dry aged USDA prime, prime rib now because the pictures and descriptions discussed within here are just too unctuous to hold back from. The smoked one looks exceptionally good I need to do some more smoking with my weber. I really like my prime rib with scalloped potatoes.

This thread really has not helped my pocketbook. I'm ordering a great dry aged USDA prime, prime rib now because the pictures and descriptions discussed within here are just too unctuous to hold back from. The smoked one looks exceptionally good I need to do some more smoking with my weber. I really like my prime rib with scalloped potatoes.

I really like it in rubs for meat. It helps in part the truffle flavor while also taking advantage of the fact that its a salt. I really like it on poached eggs that sit on top of some toasted bread with a little bit of Dubliner cheese on top of the toast. As someone said above its great on pasta. Just do a very simple fresh pasta tossed with some butter and cheese and some of the salt sprinkled on top.

Does anyone have any suggestions for weight of the sides of fish? i'm looking to try this out for a dinner party that i'll be hosting in the next bit and wanted to see how thick and heavy each fillet should be ie how large a fish I should get.

i've got all 3 Keller books on order but as everyone has commented Amazon isn't shipping them until Feb. That pot pie looks great, we made one last week with a herb crest and herbed winter vegetables from epicurious that was really good. But that pot pie looks almost even better. The fried chicken would be great to make as well.

I just ordered this book off of Amazon. I'm really looking forward to making the Ramen and the Pork belly pork buns. Do the recipes require lots of exotic ingredients or kitchen equipment? Or is most of it done with fairly common ingredients and kitchen equipment.

This topic has got me wanting to make Duck Confit so badly. Has anyone made Goose Confit. I saw that someone above said that they had made it out of Pheasant do you have a recipe for this? Thanks for all the inspiration and tips in this thread.

having had a couple meals with blind tasting of the wines from multiple types of glasses. I find that you really need a couple different red glasses, a champagne flute, one type of white wine glass and a dessert wine glass I have noticed the difference in the nose of the wine and hence the taste remember that taste has a lot to do with smell. I find the difference in glass shape and surface area helps the alcohol release at a certain speed.

My absolute favorite Sake is Watari Bune. It is very expensive but it is absolutely amazingly smooth and complex. I would strongly recommend it.

I find that generally if I will bring a mid level bottle and that way I'm not tied into caring whether or not it's opened or not. The host can run the show from there. Generally I'll try and figure out what the food is so that I can bring a bottle that would pair well just in case.

I have been to Animal once and had a great meal there. I look forward to going back in the near future. I love their pork belly with kimchi and toasted peanuts. I also highly enjoy their quail fry with grits, bacon and maple syrup. I found the wine list to be a little odd though and felt that next time I would bring wine with me.

I have to say I don't really like smoked salmon but to cook it up with Duck Eggs softly scrambled and some leeks it is truly amazingly good. I usually cook the thinly sliced leeks in a little butter and oil then add the scrambled eggs and cook softly then after a minute or two add the crumbled smoked salmon. I usually use a little Maldon salt and a very little bit of fresh ground pepper. My SO really likes a little bit of hot sauce on this but I tend to skip that. You can spice it up even more with a little creme fraiche.