Originally posted by jjpb3
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Ah, that network of SQTalk friends
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Originally posted by CGK View PostI am sure you said cassoulet. But my French is zilch. So, it sounded like confit. And yup, my meat was too little!‘Lean into the sharp points’
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Originally posted by jjpb3 View PostThe duck in the cassoulet is a confit.
CGK, were there sausages in your cassoulet?
I think the cassoulet tends to look slightly dry because it is baked in the oven for sometime before serving. You can buy them in tins and glass jars in any supermarkets, including Fauchon.
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Originally posted by phaleesy View PostI usually have my beef raw or rare. I have no qualms about eating raw food. But I have never eaten raw langoustines before.
Maybe the other guilty parties can chime in.
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Originally posted by SQFAN View PostI missed out a dish from my post #44. I believe jjpb3 is a recent convert. Here it is.
phaleesy, yes, it's raw.
Like I say Sir I, there seems to be a trend. Hmmm.
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Originally posted by MovieMan View Post... I've never been a fan of steak tartare... maybe I should give it another chance.
The first thing that popped into my mind was the potential for a beef tape worm (well, a byproduct of having morbid interest in CDC and Traveller's Health). Having said that, I do eat sashimi quite a lot...and do you know, fish related parasites are far worse than beef ones?
Think I better stop here or else I unknowingly convert all here to vegetarians.
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The Korean version of steak tartare is a lot nicer. Raw beef, tiny slices of pear, sesame oil (I think) and some sprinkled pine nuts. The pear provides the sweetness, the sesame oil the fragrance and the pine nuts the texture. Yum!
Just noticed than jhm has posted the same thing 3 mins earlier!
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