butters stotch

$550 pre tax, pre gratuity, wine pairing additional $275.

As someone who enjoys fine dining, and has eaten at Le Bernardin, that price tag is offensive. Eric has 3 stars and his tasting course is 375. I don't enjoy how much little E is being forced on us.

Love these posts.

Le Enfants De Marche was one of my favorite meals in Paris. Would absolutely try to go back.

Cheers

Did we not have to call a timeout while kelly was yelling at Hilton? Maybe he should focus on what's happening on the field. He looks lost on the sideline

Interested to know which bouchon you dined in? Absolutely loved comptoir brunet.

Paprika is used primarily to add color to things. Smoked paprika used for the flavor. Won’t do much for your gumbo imo.
If you do use it, add it when you sweat/season veg.

It is a large fat percentage in your mix, but the seal of fat will keep any meat not incased from oxidizing, and being prone to mold, which would ruin the whole jar.
I have done a lot of terrine/pate work. I would always put a layer on top, and just scrap off when you pop it open. Your recipe has so much stock and cooked veg added back into your pork mix, without the fat I would worry about spoilage.
Brian polcyn has a great book on the subject.

Restaurant depot hasn’t had it for weeks in Nola

Absolutely. Gelatin is derived from collagen, and while it provides no depth of flavor like a long simmered stock, it is a great cheat to get desired consistency.
I would definitely use gelatin before I would use a corn starch slurry, or mess with my flour to oil ratio in the roux.

Sweet

And what year did you relocate to Mandeville?