its not what you know..its WHO you know

[Nickatilynx]

Originally Posted by PornoDoggy

Hey, we should invite Nick ...

and let him cater it

Actually my current favourite meal whichg i cook is...

baked brie and cranberries ,followed by ,Beef tenderloin stuffed with foie gras with portobello mushrooms and scallop potatoes , followed by choclate fondue with strawberries, banana , and biscotti for dipping , with nice Kenyan Coffee.





But most of you can fuck right off...



When I cook that you KNOW I get anal!!!!!












Anal is right! I have to make sure the foie gras is perfect....

;-))

(and yes sarettah , Morgan will need that joke explained)

[ReighlynnRaine]

Grrr... now I'm hungry.

[sarettah]

Originally Posted by Nickatilynx

When I cook that you KNOW I get anal!!!!!

Anal is right! I have to make sure the foie gras is perfect....

;-))

(and yes sarettah , Morgan will need that joke explained)

If she reads tis, I think she'll get it http://members.tripod.com/~BayGourmet/foiegr.html

I use a Japanese sushi roll maker (a bamboo mat) to roll cylinders of room temperature foie gras, then chill it to shape. I wrap the cylinders in Saran wrap very tightly, and tie the ends off like sausages. The wrapped foie gras "sausages" are pricked lightly and poached in a mixture of chicken broth and white wine. Sauternes is ideal, but I cheat and use any inexpensive but decent Semillon or Chardonnay; why waste the good stuff on boiling, especially when so little of the liquid touches the foie gras? The foie gras is poached until barely firm, maybe 8 minutes, then allowed to stand.

The broth (with the inevitable bit of foie gras fat) is then reduced to demiglace so that nothing is wasted. The wrapped "sausages" are pierced and the yellow fat drained into a container which goes in the freezer - foie gras "butter" is awesome to pair with black truffles, and lasts a year in the freezer if tightly covered with no exposure to air. The liver should be barely pink inside when sliced, and grey on the outside.