mm84321

None of this really means anything.

Well, the whole obesity thing got figured out in the years prior to World War II, but an actual solution to the problem is not so favorable to the industries that are built around it. Same goes for addiction.

That's nice, but it doesn't help to explain or validate your train of thought. You can do that here, if you'd like.

You said "food is pleasurable, it is not addictive". This is based on the erroneous thought that the substance itself is what creates the addiction. I am telling you that is the wrong way of looking at it.

You are mistaken. A substance itself is not what causes an addiction. Be it cigarettes, alcohol, heroin or cheese puffs; none of these things by themselves are inherently addicting. Yes, some substances possess more addictive qualities than others, say, for example, methamphetamine compared to a pack of Marlboros, but that is not how it works. I can smoke a cigarette today and then never think of it tomorrow, whereas someone else may never be able to stop once they start. This is not a matter of the cigarette, but a matter of the individual that must engage in such addictive behavior for reasons that vary. The same principle applies with food. Our brains work in different ways, and addictions can take on a myriad of forms (think money, power, fame, shopping, sex, etc.) To believe that addictions are restricted to things like drugs and alcohol is a pretty grand ignorance of the society we are currently living in.

Turbot and asparagus

Turbot roasted in goose fat, celery, bone marrow, sauce vin rouge

The bottom of the plate is mashed potatoes. Then three blanched asparagus are on top of that, and then a thin slice of comté cheese is placed over and passed quickly under the broiler. Then you place a raw egg yolk in between some of the asparagus, and garnish with sliced spring onion, some asparagus shoots and croutons (finish fleur de sel and pepper, preferably Himalayan). The yolk broke as I was plating, but you get the idea. It is a great dish for early spring.

Thanks Wapi! Your lamb looks super delish! Just want to spread the love.

Asparagus with mashed potatoes and an egg

You can add it now and it will be fine. Just be sure to fully emulsify the butter into the soup (use a stick blender or a regular blender).

Place eggs in boiling water for exactly 4 minutes. Shock in ice. Carefully remove the shell under cold running water (very delicate operation). Dry on paper towels, then coat in flour, egg wash (one egg beaten with a tablespoon of water and a tablespoon of olive oil), and breadcrumbs (again, very delicate). Fry at 320F for 2 minutes. Season.

Jerusalem artichoke veloute, scallop and black truffle Crispy eggs with black truffle Foie gras aspic with celery and black truffle

Yes. Lentils with Morteau sausage. There are also periwinkles added to the sauce.

St. Pierre St. Pierre with parsley and ginger, Sauce Genevoise Mandarin sorbet ravioli, champagne and basil cream

Indeed! Basically carrots, turnips, haricot vert and asparagus, all cut in 5mm batonnet, spread with an herb butter (chervil, chives parsley) and rolled around a stick of pre-cooked foie gras then wrapped tightly in plastic. They are reheated by steam.

Four Story Hill Farm pigeon

It won't be the cookbook that produces good food, but rather the quality of the food your friend is purchasing and preparing. I would focus less on recipes and more on finding reliable sources for fresh fish, meat, poultry eggs and the like, as that will make up the bulk of his/her diet. Once that is accomplished, your friend can get creative to keep things interesting. Low-carb diets are not as restrictive as one might think. In fact, most of classic French cuisine could be considered low-carb (save for any roux-based sauces).

It's just really incredible, sweet spinach wilted in a bit of olio nuovo, then a few spoonfuls of creme fraiche are added to the pan, simmered for a minute, then about two tablespoons of my own black truffle butter emulsified in. The plate is circled with some veal jus, then the spinach, then some of the reduced cooking juices, then some grated parmesan. I have to say it was a very satisfying plate of spinach.

Spinach

Thanks, patrick.

Paella with striped bass

"Palet fondant au chocolat Caraibe, créme glacée aux spéculoos" Or, "chocolate fondant with spiced biscuit ice cream"

Shad roe. Only tried it once, but once was enough for me.

Is it technically possible to "unset" a sabayon based chocolate mousse after it has already set in the refrigerator, in order to make it spreadable again and then allow it to "reset" in the fridge? Can I just temper it in a bain marie, or will that ruin the texture of the mousse?