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Pics or it didn't happen, right?

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posted on Dec, 22 2016 @ 04:03 PM
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originally posted by: spectranometron
I made cake. I'm really proud of it.

Pork cake?




posted on Dec, 22 2016 @ 04:08 PM
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a reply to: swanne

Behold, the mighty cartouche. It is usually a parchment paper circle that is inserted into the pot to help form a seal and to stop reduction process.

Cartouche with hole.



Cartouche without hole.





www.thefoodvine.com...



posted on Dec, 22 2016 @ 04:16 PM
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a reply to: TheAlleghenyGentleman

Hm, clever.



posted on Dec, 22 2016 @ 04:24 PM
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a reply to: searcherfortruth

You can use anything to deglaze. Red wine, port, sherry, white wine, juice, stock, water. It's all about the taste your after. White wine will just make the dish lighter. If you're deglazing, most of the wine should evaporate anyhow.

White wine sounds quite nice actually. Roast Elk with a parsnip purée, 3 wild whole glazed carrots, black current jam and a reinforced jus. That would hit the spot.



posted on Dec, 22 2016 @ 04:28 PM
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a reply to: swanne

Pork cake, no.

Pork pie, yes!





posted on Dec, 22 2016 @ 04:36 PM
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a reply to: TheAlleghenyGentleman

Okay, now I'm officially hungry, lol!



posted on Dec, 22 2016 @ 04:41 PM
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originally posted by: TheAlleghenyGentleman
White wine sounds quite nice actually. Roast Elk with a parsnip purée, 3 wild whole glazed carrots, black current jam and a reinforced jus. That would hit the spot.


I like how you went right into portion size. You've been working too much.



posted on Dec, 22 2016 @ 04:42 PM
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a reply to: AugustusMasonicus

5 would be too many dammit!!!



posted on Dec, 22 2016 @ 04:44 PM
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a reply to: TheAlleghenyGentleman

Oh, I hear you, 3 is just perfect.

And with the stem ends trimmed juuuust right.





edit on 22-12-2016 by AugustusMasonicus because: Zazz 2020!



posted on Dec, 22 2016 @ 04:47 PM
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originally posted by: swanne
a reply to: AugustusMasonicus

Oh.

Boring. It has nothing to do with projectiles whatsoever.

For in an instant here I though there was a new weapon around for Food Fighting.

that's funny, I like that.



posted on Dec, 22 2016 @ 04:50 PM
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a reply to: AugustusMasonicus

Do you have this book?

I believe it's the most esoteric book on sauce making to date.




posted on Dec, 22 2016 @ 04:52 PM
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a reply to: TheAlleghenyGentleman

No, now I am going to get it, I find making sauces to be one of my favorite aspects of cooking.

I just made some lasagna for tomorrow night and as any good Italian would I used béchamel instead of ricotta.



posted on Dec, 22 2016 @ 04:58 PM
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originally posted by: swanne

originally posted by: spectranometron
I made cake. I'm really proud of it.

Pork cake?
it's just a patch for Abe's laws love your people and talk about your likes and greed jealousy and excellence will equalize imbalances. I like cake not bread.



posted on Dec, 22 2016 @ 05:05 PM
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a reply to: AugustusMasonicus

Béchamel is so decadent. I make a bechamel Mac and cheese. That's my favorite way. I don't like to bake Mac and cheese.



posted on Dec, 22 2016 @ 05:07 PM
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originally posted by: TheAlleghenyGentleman
Béchamel is so decadent. I make a bechamel Mac and cheese. That's my favorite way. I don't like to bake Mac and cheese.


Somewhere in my Food Porn thread I think I did lobster mac and cheese. I always use béchamel since it makes it so much more richer and delicious.

I will throw it under the broiler with some homemade bread crumbs though cause I like the texture.



posted on Dec, 22 2016 @ 05:25 PM
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a reply to: AugustusMasonicus

I used to make this velouté white fish pot pie. That was great. It's also great top with potato. Veloute is another great sauce.

Talking about sauces. I love sauce Américaine. Oh mama. I keep all my shellfish shells in a bag in the freezer. That is one delish fish dish.



posted on Dec, 22 2016 @ 07:33 PM
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a reply to: TheAlleghenyGentleman

I did a tasting menu from the French Laundry cookbook a few years back and I used Americaine for the seafood bisque. Stupid good.



posted on Dec, 22 2016 @ 09:12 PM
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a reply to: AugustusMasonicus

That doesn't sound horrible. Any favorite recipes from that book?



posted on Dec, 23 2016 @ 05:51 AM
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a reply to: TheAlleghenyGentleman

The seafood coronets are really fun to do at parties. Everyone loves them and I've taken to modifying the basic filling recipe. Plus I get to break out my silpat.



posted on Jan, 16 2017 @ 07:35 PM
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a reply to: AugustusMasonicus

Whats the measuring unit?







 
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