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04-28-2015, 09:17 AM | #4876 |
MVP
Join Date: Feb 2007
Location: Liberty, MO
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I bet not. If you saute foie gras in a little garlic butter, then serve it on top of a filet cooked medium rare, all sitting on some mashed taters with chives and butter, you will think you died and went to heaven.
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Posts: 16,047
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04-28-2015, 09:22 AM | #4877 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
That is 100 percent an educated guess. I have no first-hand experience with foie gras. |
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Posts: 35,253
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04-28-2015, 09:28 AM | #4878 |
**** you, you cretin.
Join Date: Jan 2012
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I want to master the Beef Wellington. I made it once, but the filet was well done. It's such a tasty dish. The mushrooms and mustard compliment the steak very well. It was about 5 years ago since I made it.
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Posts: 29,900
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04-28-2015, 09:30 AM | #4879 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
Never had that either. It's such an old school dish, restaurants rarely do it anymore. |
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Posts: 35,253
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04-28-2015, 09:32 AM | #4880 |
**** you, you cretin.
Join Date: Jan 2012
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I went on yelp and looked up Gordon Ramsays restaurant in Vegas and he's hands down the master at them. They look perfect. It's not difficult to make, just have to time the cookin for the puff pastry and filet. Both are obviously cooking at the same time, can be tricky.
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Posts: 29,900
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04-28-2015, 09:35 AM | #4881 |
**** you, you cretin.
Join Date: Jan 2012
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These look amazing. I want to make them exactly like this. Wasting a filet makes me sick to my stomach lol
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Posts: 29,900
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04-28-2015, 12:52 PM | #4882 |
Yum! Buc Marshmellows!
Join Date: Apr 2006
Location: None of your business
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Goose liver——> Yuck!
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Posts: 163,981
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04-28-2015, 12:54 PM | #4883 |
I'll be back.
Join Date: Nov 2002
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Ethiopian tonight.
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Posts: 286,074
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04-28-2015, 12:54 PM | #4884 |
**** you, you cretin.
Join Date: Jan 2012
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Posts: 29,900
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04-28-2015, 01:03 PM | #4885 |
Bono & Grbac wasn't enough
Join Date: Oct 2000
Location: Sioux City, IA
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Posts: 36,454
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04-28-2015, 01:05 PM | #4886 |
**** you, you cretin.
Join Date: Jan 2012
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Posts: 29,900
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04-28-2015, 02:15 PM | #4887 |
Politically Incorrect
Join Date: Feb 2009
Location: Scottsdale, AZ
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#1-Hot pan as I use a stainless steel pan that I can also put into the oven
#2-DRY THE MEAT thoroughly after marinade or else it boils and that is not good #3- I use a simple clean cooking oil but only a little bit. I let it go for about 3 minutes a side and don't keep poking at it. I also keep a cup of cold water so that if the pan gets too dry, I pour just a 1/4 cup or so to keep the pan and food moist. #4- The sugars in the marinade help for sure Hope that helps you |
Posts: 52,112
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04-28-2015, 02:18 PM | #4888 |
Politically Incorrect
Join Date: Feb 2009
Location: Scottsdale, AZ
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Posts: 52,112
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04-28-2015, 02:20 PM | #4889 |
Politically Incorrect
Join Date: Feb 2009
Location: Scottsdale, AZ
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Posts: 52,112
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04-28-2015, 03:55 PM | #4890 |
Fight, build, win!
Join Date: Sep 2004
Location: KC
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Posts: 25,134
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