Stone

I added about a tablespoon of flour, and it seemed to come back together. Well see.

Should I add more sugar/flour?

Just said heavy cream.

I tried this tonight. Tor the praline cream, the recipe calls for mixing sugar, flour and salt in a pan, adding cream and butter, heating to simmer and simmering for 20 minutes. I checked a couple versions of the recipe online and they’re all the same. When I tried it, the butter didn’t incorporate with the dry ingredients/flour. I ended up with a sugar mixture and a pool of melted butter on top. Anyone know what I did wrong?

I've got a heart and liver. I don't know what to do with them. Any ideas? Something that can be done at once for dinner. I.e., not sausage or a terrine. Thanks.

The WorkSharp Knife & Tool Sharpener works great, although it can be a little aggressive. (The WorkSharp 3000 is great for chisels and plane irons, by the way.)

Here's the rabbit rillettes I also made: I liked this better than the terrine. Much lighter flavor, a bit too much duck fat.

Chopped the carrot and celery pretty small to begin with. I didn't chill and defat the broth. There didn't seem to be much fat in there. The pieces of tail were pretty fatty, although the butcher and I trimmed much of it. After the braise, I pulled out the fatty bits.

Thank you, and thanks for the help.

Here's how it came out. I should have cleaned up the cutting board for the picture. Obviously, I skipped the foie and went with quail eggs in the center. Surprisingly easy the whole thing. Browned 5 pounds of ox tails, sauteed mirapoix, added bay leaf, thyme, rosemary, oregano, red wine and beef stock. Braised for 4 hours. Took out the bones and removed the meat, strained the broth and reduced to about 2 cups. Loaded the terrine and poured the cooled broth on top. Did pretty much the same thing for rabbit rillettes. Picking out little rabbit bones is a tedious process. they both went over quite well.

Thanks.

thanks. So, basically, I want to cook braise the ox tail and cook the foie separately? then combine in the terrine? Would it be easier to wrap the foie in cheesecloth and poach it?

I'm making my first terrine this weekend. I've found a bunch of recipes for ox tail terrine, but since I'm in the Hudson Valley, I figured I'd try to a foie in the middle. Anyone have a good recipe for how to do this? I've never dealt with foie before. I assume I need to cook it before adding to the terrine?

Well, ok. But I still blame you for some pretty bad delivery I got from Klong.

And they deliver!

Didn't you say that Klong was as good as Sripraphai? I've gotten the "better than Sripraphai" recommendation for a Thai place on 14th at 2nd Ave. Haven't been over to try it yet.

One more: Metromix (By the way, I don't mean to shill. But since I'm friends with the owner, I figured I shouldn't post write-ups of the food.)

According to Eater: EAST VILLAGE—East Village restaurant The Brindle Room (277 East 10th) has a new special: free bruschetta with any purchase of win. The bruschettas are smoke trout and white bean puree and English pea and Parmasian. [EaterWire] [Photo courtesy The Brindle Room]

I think the problem was that it wasn't the type of place that was going to get a lot of repeat business and it was in the middle of nowhere. The block was empty. There aren't many people who are going to head out for that kind of cooking on a regular basis. (I've never been to WD50, but I don't know that it's food is quite as outlandish as Tailor's.)

Greetings, and apologies for a bit of a shill. My buddy Jeremy Spector is opening Brindle Room this Friday night, in the East Village. It's on 10th St. between 1st and Ave. A (the old Persimmon space). Jeremy has previously been at Employees Only, Schiller's and other places around the city. Happy to answer any questions about the food, to the extent I can. Here's a shot at the menu:

I think this can be put to rest fairly quickly. Has anyone here observed a woman making mayonnaise whilst menstruating?

Any places for good bouillabaisse in the city?

I drive by here a lot. Sometimes I think it was a little unfair that the title of the thread I started advertises that it's bad bbq. Perhaps the title should have been something neutral. So I stopped in again (I think I've been in at least one more before this) for a quick meal before a movie. It's bad bbq. Not negatively bad -- It's not too salty, too fatty, or offensive. It's just not good. I wouldn't have thought it possible to cook meat, much less bbq, with so little flavor. The brisket (flat, which I prefer) was good to a good texture. That's about all that could be said about it. Not only was there no smoke ring, there was no smoke flavor. There was no flavor at all. I wouldn't think it possible to make such bland brisket unless it was just braised in water. It's billed as served with caramelized onions. Apparently, the kitchen doesn't know the difference between caramelized onion and sauteed onion. Again, no flavor whatsoever. The ribs were pretty much the same. Well cooked and meaty but with no taste, other than from the brushed on bbq sauce. The best part of the dinner was the sweet corn. I guess it's popular because the restaurant has a great design, it's comfortable and the service is friendly. But really, buy some wood and throw it in the oven.

Looks familiar. but I'm drawing a blank where I saw it recently. Wandering around 1st Ave near 7th, I think.

My friend Paul Wegimont just opened up the Bridge Vineyards Tasting Room in Williamsburg. This is the tasting room "annex" of his vineyard out on the North Fork of LI. It serves all New York state wines, from Long Island, the Hudson Valley, Finger Lakes region and elsewhere. It's a great space, with a nice selection of wines and food. Down at the bottom of Broadway (down from Lugars and Marlowe & Sons). Because it's an annex of the vineyard, it has a retail license, selling bottles and cases at the "vineyard" price. Eventually, they will be holding tastings and mixing wine on premises. I think it's open Thursday through Sunday nights. Worth a stop by. Cheers.