mm84321

Pigeon salad with medjool dates Cèpes poêlés au parmesan et herbes fraîches Guinea Fowl Roasted with Parsnips, Black Trumpet Mushrooms, and Oats

O...M...G!!!! Where can I get one of these? Is this in the EMP cookbook? No. I can PM you the recipe, if you'd like.

St. Pierre with Black Truffle Mousse, White Asparagus, and Hollandaise Mousseline Marrow Custard with Celery Root and Black Truffle Pigeon with Black Truffle, Candelle Pasta Gratin, Brussels Sprouts, and Sauce Périgourdine

Bacon and eggs.

Looks great, Keith. Next time try whipping egg whites and incorporating the salt into that. It makes a very pleasant crust. Today: Lobster and carrots with a lobster/curry jus Veal with salsify Not so happy with how the second plate turned out, but it was delicious, nonetheless.

Duck looks cooked perfectly.

Sure. So basically you sweat shallots in some butter and then add in the legs along with some Riesling and let simmer, covered, for 10 minutes or so. Drain and reduce the cooking liquid by half. Then, butter some ramekins and pipe in a mousse made of perch fish and place the frog meat inside, and cover with the mousse. Bake the mousselines in a bain marie at 400ºF for 15 minutes. Add some cream and butter to the reduced cooking liquid, and season to taste. Unmold the mousseline onto plates, surround with spinach cooked in butter, and pour the sauce on top and around. Top with some diced tomato and a sprig of chervil. It is a dish by Marc Haeberlin of L'Auberge de l'Ill.

Indeed. I take it you are a fan?

Mousseline of Frog Legs.

Thanks, Keith. What you are calling a béchamel is, in fact, a crepe batter that was used to wrap the fish to protect it from the salt seeping too much into the flesh. The herbs in the crepe also added a wonderful aroma at the table once I cut open the crust. The fish was cooked whole, on the bone, and as you see the result was extremely moist and tender.

Black bass baked in salt. Potatoes, fennel, artichoke and lemon.

Skate Roasted with Curry, Coconut and Seaweed

Razor Clams with Fennel John Dory Poached with Citrus, Daikon Radishes, and Olio Nuovo

Green turnips with cara cara orange, honey, and piment. Fourme D'Ambert with pears and arugula.

Thanks, dude. My buddy from culinary school came up today and threw this together for a late lunch. He used my lobster stock for the orzo, but the rest was his own doing. It tasted great.

Fried Pig's Tail, French Cut Romano Beans, Deviled Quail Egg, and Sauce Ravigote.

Puree of Sunchoke Soup with Arugula Pudding and Pickled Radishes. Squab with Piquillo Peppers, Marcona Almonds, Fennel, and Medjool Date Sauce. Fourme D'Ambert, Pan-Roasted Cauliflower, Anjou Pear Puree, and Tellicherry Pepper Melba Toast.

Lamb shank.

Methinks this should have rested longer.

Chestnut Velouté with Foie Gras, Bacon and Celery Root. Salsify with Veal Jus and Chervil.

It's acorn squash.

I'd also add psychologically. And the way our psychology impacts our physiology plays a large role, as well. The burgeoning field of psychoneuroimunnology helps to explain this, not just in the role it plays in our being overweight, but also the effect our minds, and stressors, have on disease. More of it starts in your head than you might think. It seems that, finally, Western science is making the mind/body connection of ancient Eastern medicine that we foolishly chose to sever long ago. Though, It's too bad we needed more science to figure out what was already known. Why Zebras Don't Get Ulcers by Doctor Robert Sapolsky is a great book for this.

The point is that they are basing their advertisement on science that supports their agenda, while disregarding the science that would endanger it. They grow corn, but they are better at picking cherries.

Because I think for so long people have tried to make it seem so simple to both lose and keep weight off. I saw your OP as implying that technological advances and scientific breakthroughs would somehow find new treatments for dealing with obesity. But I don't think the answer is to rely on technology, but rather on what we already know, and has been known for over a century.

Sucrose (table sugar) and High Fructose Corn Syrup are metabolically identical (HFCS is made up of 55% fructose to 45% glucose, while sugar is 50/50). The recent ads sponsored by the Corn Refiners Association make it clear that this is a fact. And while it is true that they are equal, the advertisements fail to mention that they are both equally deleterious.