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#391 | ||
Cast Iron Jedi
Join Date: Nov 2004
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I posted this in the food thread, maybe it will get more play here. This is like the fancy food thread.
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#392 |
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#393 |
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Thank you for the reduction info, I visit the whats for dinner thread sporadically, but have received great tips in here.
While you are at it where is the best place for boudin balls in Baton Rouge?
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#394 | |
Cast Iron Jedi
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Quote:
http://www.tonyseafood.com/ Best around, guarantee it. |
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#395 |
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#396 |
(Sir/Yes Sir/Aye Aye Sir)
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#397 |
Cast Iron Jedi
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Decided to do more of a quick demi glace instead. Reducing now.
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#398 |
Cast Iron Jedi
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New cooking methods ... sous vide
Should have used a larger plate. That demi is legit, though.
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#399 |
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#400 | |
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Quote:
Thanks, but it wasn't a traditional demi. I used this simple version by Le Cordon Bleu. Took about an hour, but was mostly just simmering. And it's very nice. http://www.chefs.edu/student-life/cu...demi-glace?p=1 |
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#401 | |
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#402 |
Sauntering Vaguely Downwards
Join Date: Sep 2005
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Just dropped a 2.5 lb chuck roast into the bath; I think I'm gonna give it about 44 hours and have it for dinner on Sunday. If any thoughts, speak now...
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#403 |
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#404 |
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What temp? That looks a little warmer than I was expecting? Looks very good though.
I need to get new plates, but I won't win that argument. Mine are oversized from pottery barn and 11 years old. They'd still be fine but the colors are merlot and navy. They look great on the shelf, but dominate the colors on the plate.
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#405 | |
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Quote:
130, so low end of med rare. Seared for 45 seconds on each side. I took the pic outside, so maybe that washed it out a little. |
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