Archived posting to the Leica Users Group, 2008/12/18

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Subject: [Leica] PAW 50 : Phx - Foie Gras
From: photo at frozenlight.eu (Nathan Wajsman)
Date: Thu Dec 18 13:39:14 2008
References: <49497B9D.50207@san.rr.com> <C570593C.1E633%lug@steveunsworth.co.uk> <cee56220812181209l71fcc0adk3cdb78e0ba4d5260@mail.gmail.com> <494AB23D.6000705@tele2.fr> <494AB41E.6050907@wanadoo.nl> <494AB5C9.8080304@tele2.fr> <494AC1B3.9010704@wanadoo.nl>

Can you guys please stop this? You are making me way too hungry way  
too late in the evening. And besides I am going to Poland on Tuesday  
to spend the next two weeks stuffing my face with various unhealthy  
but delicious foods. To stay on topic, I will photograph them with my  
new M8 :-)

Nathan

Nathan Wajsman
Alicante, Spain
http://www.frozenlight.eu
http://www.greatpix.eu
http://www.nathanfoto.com

Books: http://www.blurb.com/bookstore/search?search=wajsman&x=0&y=0
PICTURE OF THE WEEK: http://www.fotocycle.dk/paws
Blog: http://www.fotocycle.dk/blog



On Dec 18, 2008, at 10:33 PM, Michiel Fokkema wrote:

>
>
> Philippe AMARD wrote:
>> Michiel Fokkema wrote:
>>> Thanks Philippe,
>>> I've done it plenty of times.
>>> I was educated as a chef.
>> Ah, ah !
>>> I like it most when stuffed into a caille with some truffle.
>>> Or just raw with some coarse sea salt,
>> Never tried, how do you do that?
>
> There are two ways.
> Take the quail as it is and stuff it like you do with a chicken or a  
> turkey. use a mixture of  the foie gras, truffle and cognac. Bake it  
> in the oven for maybe 20 minutes on a crouton. Serve with a port or  
> cognac demi-glace sauce. Or serve like "Caille en sarcofage" like in  
> the movie "Babettes feast"
>
> Or
>
> De bone the quail and put the foie gras truffle cognac mixture in  
> the middle. roll it into a sausage into plastic foil. Close very  
> careful and poach it for 40  minutes. Let it cool down in the fridge  
> for a day or so and there you go. Like a chicken gallantine.
>
>>> or fried or whatever way, I like it.
>>>
>> Ever tried 'cooking' just by thermal shocks by taking it in and out  
>> of fridge repeatedly while still in the 'alcholic' mixture?
>> I read that once but have never tried.
>
> Never heard of it.
> I'm also educated as a food scientist and doubt that something can  
> be cooked or cured by just taking it in and out of the fridge.
> But one never know, cooking isn't really something we understand  
> totally and I've seen stranger things happen.
>
> cheers,
>
> Michiel Fokkema
>
> _______________________________________________
> Leica Users Group.
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Replies: Reply from philippe.amard at tele2.fr (Philippe AMARD) ([Leica] PAW 50 : Phx - Foie Gras)
In reply to: Message from glehrer at san.rr.com (Jerry Lehrer) ([Leica] PAW 50 : Phx - Foie Gras)
Message from lug at steveunsworth.co.uk (Steve Unsworth) ([Leica] PAW 50 : Phx - Foie Gras)
Message from michiel.fokkema at wanadoo.nl (Michiel Fokkema@wanadoo.nl) ([Leica] PAW 50 : Phx - Foie Gras)
Message from philippe.amard at tele2.fr (Philippe AMARD) ([Leica] PAW 50 : Phx - Foie Gras)
Message from michiel.fokkema at wanadoo.nl (Michiel Fokkema) ([Leica] PAW 50 : Phx - Foie Gras)
Message from philippe.amard at tele2.fr (Philippe AMARD) ([Leica] PAW 50 : Phx - Foie Gras)
Message from michiel.fokkema at wanadoo.nl (Michiel Fokkema) ([Leica] PAW 50 : Phx - Foie Gras)