Whats your favorite food?

I like steak, but since that's not very unconventional, here's an unconventional steak recipe.
http://www.epicurious.com/recipes/recipe_views/views/105124

Using the root of the cilantro adds an interesting kick. If memory serves me right, this is a Korean thing.

Duck Confit.

quote:

Originally posted by pysco-rotie:
Duck Confit.

how do you cook it? I could never duplicate the one we had in France.

quote:

Originally posted by Serge Birbrair:

quote:

Originally posted by pysco-rotie:
Duck Confit.

how do you cook it? I could never duplicate the one we had in France.

That's always a tough one, trying to duplicate something you've had at a memorable meal in a great place. I've made it using a recipe from a little cookbook I got years ago and it turned out pretty good, but alas I can't duplicate my favorite either, which comes from Sirinos in Escondido of all places.

Now that looks interesting, steak is my favorite as well, I will have to try this little twist to it. I just had a new dessert move into my other food group #1 slot, Vino Me's wifes recipe is awesome!http://winodepot.invisionzone.com/index.php?showtopic=2917

quote:

Originally posted by tannic bastard:
I like steak, but since that's not very unconventional, here's an unconventional steak recipe.
http://www.epicurious.com/recipes/recipe_views/views/105124

Using the root of the cilantro adds an interesting kick. If memory serves me right, this is a Korean thing.

Linky no worky! But its bananas foster, under paging Fausto in the cooking section of winodepot.com. Definatly worth checking out!

quote:

Originally posted by pysco-rotie:

quote:

Originally posted by Serge Birbrair:

quote:

Originally posted by pysco-rotie:
Duck Confit.

how do you cook it? I could never duplicate the one we had in France.

That's always a tough one, trying to duplicate something you've had at a memorable meal in a great place. I've made it using a recipe from a little cookbook I got years ago and it turned out pretty good, but alas I can't duplicate my favorite either, which comes from Sirinos in Escondido of all places.

well,
at least there is a silver lining in it-
it forces us to visit our memorable places again and again.

Osso Buco, Duck Confit and Peking duck

Properly done medium rare prime rib roast, with some savoury coating that makes the outside bites a bit crispy, even crunchy.

Baby back ribs in a not-to-sweet-or-spicy marinade done on the BBQ

A proper Indian curry, meaning one that is not too hot and with at least a dozen competing spice flavours.

Caviar
Foie gras
Peter Luger's porterhouse
Prime dry-aged ribeye
Fresh steamned Maine lobster
Duck confit
Pan-seared magret
Oysters
My vichyssoise
Cassoulet
My pork dumplings
My wife's carrot cake
My wife's cheesecake
Wo-Hop's shrimp with lobster sauce

salmon

quote:

Originally posted by Board-O:
Caviar
Foie gras
Peter Luger's porterhouse
Prime dry-aged ribeye
Fresh steamned Maine lobster
Duck confit
Pan-seared magret
Oysters
My vichyssoise
Cassoulet
My pork dumplings
My wife's carrot cake
My wife's cheesecake
Wo-Hop's shrimp with lobster sauce

Board- O ,

On your recommendation I will be going to Wo-Hops on Monday and perhaps Tuesday- it sounds terrific-

lamb cooked any way

quote:

Originally posted by cluricaunwines:
Board- O ,
On your recommendation I will be going to Wo-Hops on Monday and perhaps Tuesday- it sounds terrific-

Are you in NYC now? If so, let me know. I'll tell you the ideal meal to order there. Bring a bottle of Champagne with you.

Cheesecake.

PH

quote:

Originally posted by Board-O:

quote:

Originally posted by cluricaunwines:
Board- O ,
On your recommendation I will be going to Wo-Hops on Monday and perhaps Tuesday- it sounds terrific-

Are you in NYC now? If so, let me know. I'll tell you the ideal meal to order there. Bring a bottle of Champagne with you.

Board-O-

I arrive Monday AM- and as far as Champagne- I am there to meet with the importer who handles all of Terry Theise's estate grown Champagnes-

The pairing is kismet-

I appreciate all suggestions-

quote:

Originally posted by TBird:
salmon

Exotic taste!



On a side note, I have issues with tuna being called chicken of the sea. The comparisson is so obviously flawed! Swordfish is chicken of the sea, not tuna! Tuna is turkey of the sea... anchovies are quails of the sea, swordfish is chicken, salmon is duck.

p.s. I haven't classified the red snapper yet, waiting for some data from Fish and Game.

sushi

quote:

Originally posted by cluricaunwines:
Board- O ,
On your recommendation I will be going to Wo-Hops on Monday and perhaps Tuesday- it sounds terrific-

quote:

Are you in NYC now? If so, let me know. I'll tell you the ideal meal to order there. Bring a bottle of Champagne with you.

quote:

Board-O-

I arrive Monday AM- and as far as Champagne- I am there to meet with the importer who handles all of Terry Theise's estate grown Champagnes-

The pairing is kismet-

I appreciate all suggestions-

Sit upstairs if possible. The dumplings are better upstairs and the soup downstairs, but either place is great. Be sure to ask for chili sauce to add some heat to each dish.

Roast pork wonton soup- get a large one. This will change your mind about wonton soup.

Steamed dumplings- you're gonna love 'em

Shrimp with lobster sauce and young chow fried rice- or-
Shrimp with lobster sauce over broad noodles (My preference is for the latter.)

Beef with scallions

You won't need much money.

Board-O-

I will order your precise recs and report in full on the certain to be wonderful experience-

Thanks Again-

quote:

Originally posted by grunhauser:

quote:

Originally posted by TBird:
salmon

Exotic taste!

yeah, brain food. you should give it a try one day.

Hey T, how often do you eat it? Do I have to bake it or roast it? What if I put cheese on top, would it make me even smarter? What about a refreshing salmon milkshake before going jogging? I have a blender you know, and I know how to use it. Will Sweet Melissa's brussel sprouts be a good side dish? And how do you cook bacon? Do you think if i microwave bacon it will be crispy? I don't eat that much bacon, I am on a diet. Can I substitute low carb pizza for bacon? Your thoughts, you should have some.

Keep your car in a locked garage, grun!

It may be plebian (spelling?, but I like chicken cooked with fruit.

Another vote for chicken...but FRIED CHICKEN.

Nothing comes close to duck.

Spaghetti in a thick, meaty, basil tomato sauce.

Marvelous!


DebAnne

The test I applied was if I was sitting in my favourite restaurant and everything possible was on the menu, and I had appropriate wine match for each dish - what would I choose:
My list
1) Venison
2) Duck
3) Rabbit
4) Field mushrooms (must include morels and chantarelles)

If I was cooking it myself:
1) Lamb
2) Chicken (corn fed, free range only)
3) Venison
4) Duck

As for how I would have it, that's just getting messy and my brain would explode if I had to think that hard.