Truly European meal
Cannaloni.
Edit: Change of plan
Black forest gateau
Apple pie with ice-cream
Cannaloni.
Edit: Change of plan
Apple pie with ice-cream
Last edited:
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What's For Dinner?
- Thread starter SalixIncendium
- Start date
Roast leg of pork*, Sarladaise potatoes, broccoli.
* Veggie gets a Provencal veg tart
Left over apple pie and whipped cream
* Veggie gets a Provencal veg tart
Left over apple pie and whipped cream
Subduction Zone
Veteran Member
Which leg?
Left rear.
Subduction Zone
Veteran Member
I had to look up Salardaise potatoes. The recipe looks interesting and good. It is a pity that duck and goose fat do not exist as ingredients in our stores.
I don't use duck or goose. Not happy with the way they are treated here. So a combination of molten butter and colza oil (i guess any cooking oil will do)
Subduction Zone
Veteran Member
I am aware of the foie gras controversy. I have never had it and probably never will. That appears that it would have to be the exception rather than the rule since force feeding is labor intensive. And there are problems with poultry in the US too, though things have gotten better. "Cage free" used to be an upgrade when it came to eggs locally and now it is the law. All eggs in my state are from cage free hens. Hopefully we will continue to improve treatment of the animals that feed us.
EDIT: How does this recipe look:
Potatoes Sarladaises Recipe
Potatoes, garlic, and goose fat. Could three things ever come together more beautifully than this peasant-hardy, stick-to-your-ribs, perfect potato dish?
I am aware of the foie gras controversy. I have never had it and probably never will. That appears that it would have to be the exception rather than the rule since force feeding is labor intensive. And there are problems with poultry in the US too, though things have gotten better. "Cage free" used to be an upgrade when it came to eggs locally and now it is the law. All eggs in my state are from cage free hens. Hopefully we will continue to improve treatment of the animals that feed us.
EDIT: How does this recipe look:
Potatoes Sarladaises Recipe
Potatoes, garlic, and goose fat. Could three things ever come together more beautifully than this peasant-hardy, stick-to-your-ribs, perfect potato dish?www.seriouseats.com
I thought that said potatoes sardines... Ew
I had cacio de pepe over pasta, and sauteed chicken & broccoli.
A pack of almonds.
You need more calories!
I think I'll live.
I think I'll live.
I hope so...
For now.I think I'll live.
If I don't, I don't think lack of calories will be cause of death. I eat enough, overall. (Even if its spread out.)
Secret Chief
Degrow!
The treatment of birds for foie gras isn't exactly news though. What next from the Daily Mail - man lands on the moon?
I've watched a video where a foie gras producer explained how what he did was humane. Unfortunately I don't have his address so I can't pop over to feed him humanely. Who's he ******* kidding?
Subduction Zone
Veteran Member
I finally watched the video. I have never had foie gras and I definitely do not plan on adding it to the menu.
Oh, you have missed something!
For my lover's 40th birthday, the appetizer I made was a terrine of foie gras with ice-wine soaked raisins, wrapped in leeks (white/green stripes), served over a wheat-berry salad with apple cider vinaigrette and a home-made apple chip! It was fantastic! (The main course was chateaubriand, sauce bearnaise, roasted potatoes and asparagus with a Chateau Margaux 1970. Dessert was port caramelized pears served with stilton cream. You would have loved it!)
Subduction Zone
Veteran Member
I may have. But if people had to watch what it takes to make foie gras how many of them would have enjoyed that meal. The price for the meal is more than I want to pay morally. Some day we are likely to perfect growing various meats in vitro. A that point we can leave morals behind. This year I cooked some Copper River Sockeye Salmon a few times. When fresh it is incredibly amazing. And I think that almost the entire catch is sold fresh. There is a short window of availability for it. There are some high quality sources that ship it nationwide that freeze but they also have a highly premium price on it.
My first site I hit on has "Premium slices" at $38 a pound. A bit more than the $15 a pound that I paid locally. Though I am buying a whole filet. This by the way, is over done. You should not see that much of the fat turning white:
Copper River (Alaska) SOCKEYE Salmon - Premium Portions
Copper River Sockeye salmon is recognized around the world as one of the best Sockeye salmon available, and our fillets are praised for their quality and taste.
fishex.com
And looking at other sources it appear that a $40 buck a pound price is pretty standard for that fish. I am lucky that I live where I live.
A small piece of cake(there, told you I'd get calories).