Food!!!!!

IanY do you want me to send you some?

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Originally Posted by IanY

Beef Wellington is essentially a classic beef stew encrusted with puff pastry, a lot like an American classic chicken pot pie. The Brits (in higher society) take it ten steps further with the tenderloin wrapped in foie gras pate, typically served with asparagus. Otherwise, its a pretty common dish in the UK. They also have sausage Wellington or salmon Wellington, just not served in Buckingham Palace rofl

The French take it to a higher level though. Of course, its filet mignon, then butter puff pastry, bordeaux wine sauce and then black truffle shavings on top.

Sometimes, the Chinese take it way too far, with the same dish but with seafood around the plate rofl

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Oh damn, that looks and sounds tasty :D

Never heard of it being wrapped in Foie Gras - they dont even do that on Masterchef.

It's just a bloody great sausage roll if you ask me...

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Originally Posted by [XC] 2long4u

IanY do you want me to send you some?

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Oh for crying out loud, grow up and don't be so ignorant. Escargots are not garden snails. If I were to partake in garden snails, then would you partake in raw live monkey brains ? It'll be a fair trade.

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Originally Posted by Kai Robinson

Never heard of it being wrapped in Foie Gras - they dont even do that on Masterchef.

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That's the way I learned in Culinary School, with Foie Gras pate and puff pastry wrapped around a tenderloin. The variations of it with black truffle and such aren't necessarily classic so much as delicious.

I hate it when people look at food and say "Eww, no way" or such, there are so many interesting things that you would miss out on if you took that frame of mind with food.

Although head cheese was a trip the first time I tried it, I'm glad I did. As I am glad with all the offal and more interesting food items I have tried. Not the biggest fan of escargot though, texture in some preparations leaves something to be desired.

You're quite the foodie, IanY...

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Originally Posted by Ethelred

That's the way I learned in Culinary School, with Foie Gras pate and puff pastry wrapped around a tenderloin. The variations of it with black truffle and such aren't necessarily classic so much as delicious.

I hate it when people look at food and say "Eww, no way" or such, there are so many interesting things that you would miss out on if you took that frame of mind with food.

Although head cheese was a trip the first time I tried it, I'm glad I did. As I am glad with all the offal and more interesting food items I have tried. Not the biggest fan of escargot though, texture in some preparations leaves something to be desired.

You're quite the foodie, IanY...

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Thank you, sir. I take that as quite a compliment coming from a chef.

Yes, I am quite a foodie, and my 37 inch waist shows it (5'9" and 190 lbs... you guys just wait till you get to my age rofl). Also, I'm a sucker for three star Michelin and up. When I get the chance, my money flies out to door to Eric Ripert, Alain Ducasse or Guy Savoy ;)


Having said that, I know how to stuff my face more than I know how to whip up haute cuisine, but I nevertheless cook as a hobby.

I like to go over to Europe and freak them out, knowing their food better than some of the locals.

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Originally Posted by IanY

Thank you, sir. I take that as quite a compliment coming from a chef.

Yes, I am quite a foodie...
Having said that, I know how to stuff my face more than I know how to whip up haute cuisine, but I nevertheless cook as a hobby.

I like to go over to Europe and freak them out, knowing their food better than some of the locals.

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I am by no means a chef. The term chef has kind of become diluted. Chef is the person who runs the kitchen, and in order to (imho) to take the term chef you must be at a exec. chef/sous chef position rather than cook. Similiar to calling a nurse a doctor.

Ha, haute cuisine is losing out against the battle of the bulge, most people are straying from rich foods. Thus the reason for beurre blanc/butter sauces and just simple demi/reduction sauces becoming more and more the norm at least in the states.

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Originally Posted by IanY

Oh for crying out loud, grow up and don't be so ignorant. Escargots are not garden snails. If I were to partake in garden snails, then would you partake in raw live monkey brains ? It'll be a fair trade.

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Sorry, I have never had escargots. I didn't know there was a difference. The snails in Minnesota are very small and here in California they are pretty big. I would try the monkey brains as I will pretty much try anything, but I don't think I could do it with it looking at me. I have had rattlesnake which was excelent! It tasted like a very tender pork loin. :up:

So what is the difference between garden snails and the snails they use for escargots?

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Originally Posted by [XC] 2long4u

So what is the difference between garden snails and the snails they use for escargots?

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IT's not that they aren't edible, so much as probably not very good. The texture and flavor varies accordingly to the species of snail. The particular garden snail which you are referring to may be very tough in texture and whatnot, making it not the very best snail to consume. But if you would like to try it out, take them let the fast and purge their systems and the by all means be adventurous and cook them up with some garlic and white wine.

Here's a local pizza place called Fat Mike's.
Attachment 73037

I'm betting that after those, any man would be fat...not just guys named mike :D

Wow, I'm gonna go get some food after seeing that pizza.

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Originally Posted by [XC] 2long4u

Here's a local pizza place called Fat Mike's.
Attachment 73037

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dude, where is that place? I might go. :)

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Originally Posted by [XC] 2long4u

Here's a local pizza place called Fat Mike's.
Attachment 73037

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HMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM:D

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Originally Posted by [XC] 2long4u

Here's a local pizza place called Fat Mike's.
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MUST...HAVE... GREASE...:D :D :D :up:

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Originally Posted by [cTx] Raptor22

dude, where is that place? I might go. :)

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Elk Grove off Grant Line behind Berts Diner.:up:
Romas is a little closer. That is on Franklin and little south of Fruitridge.
Sacramento's only 4 star mexican restaurant is on Franklin a little north of Fruitridge.

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Originally Posted by [XC] 2long4u

Elk Grove off Grant Line behind Berts Diner.:up:
Romas is a little closer. That is on Franklin and little south of Fruitridge.
Sacramento's only 4 star mexican restaurant is on Franklin a little north of Fruitridge.

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Shoot, thats kinda far from where I am, I might try to make it over there though. :)

Here's the infamous " reviewer's sandwich " that I 'consume' when writing reviews :D

That's the "fast 'n'... go" version, only: mayonnaise ( lots of it! :D ), tomatoes, ham, finnish edam cheese :D

http://i27.tinypic.com/wune9z.jpg

I'll counter that with an American Philadelphia Cheese Steak from South Philadelphia. You Europeans know Rocky Balboa, right? The first one is from Pat's King of Steaks and the second picture is from Rick's Steaks. The two restaurants are side by side, and you don't mention the other restaurant when you're in one of the restaurants... or you'll end up as fish food.. ;)

Anyone else like Toro ?

<this is not meant to gross anyone out, but this is my favorite food on earth, so far>

Toro comes from the belly of a Blue Fin tuna, or similarly huge tuna. Only the belly of tuna sashima is considered prime cut. It is highly recommended that the belly of any other fish be removed and thrown away. The belly of a fish is where most parasites are found and the fat is where most mercury is stored. Definitely not for pregnant women. Some restaurants sell toro for as much as $20 for a single piece.. each piece is the size of your pinkie finger. It melts in your mouth like a piece of heaven.

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Originally Posted by IanY

I'll counter that with an American Philadelphia Cheese Steak from South Philadelphia. You Europeans know Rocky Balboa, right? The first one is from Pat's King of Steaks and the second picture is from Rick's Steaks. The two restaurants are side by side, and you don't mention the other restaurant when you're in one of the restaurants... or you'll end up as fish food.. ;)

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Um I think you mean Geno's that is opposite corner of Pats.

Never heard of a Ricks in the area, I have been there more times then I care to count.

Its a Philly thing, its in the water, in the blood.

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Originally Posted by IanY

Anyone else like Toro ?

<this is not meant to gross anyone out, but this is my favorite food on earth, so far>

Toro comes from the belly of a Blue Fin tuna, or similarly huge tuna. Only the belly of tuna sashima is considered prime cut. It is highly recommended that the belly of any other fish be removed and thrown away. The belly of a fish is where most parasites are found and the fat is where most mercury is stored. Definitely not for pregnant women. Some restaurants sell toro for as much as $20 for a single piece.. each piece is the size of your pinkie finger. It melts in your mouth like a piece of heaven.

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I would try it, it might kill me, if the taste is justfied, to hell with it, I will die some day might as well be from something I love................eating:up:

I love Toro. At the restaurant where I work we will occasionally get requests to make it...and will often have extras...nothing like free food. Here I think it's going for about that much.

http://www.seasaw.net/

For what it's worth a great restaurant if anyone is in Arizona.

Pats is South of Geno's, talk about competition:up: :yepp:

[IMG]http://i38.photobucket.com/albums/e1...tsandGenos.jpg[/IMG]

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Originally Posted by BenchZowner

Here's the infamous " reviewer's sandwich " that I 'consume' when writing reviews :D

That's the "fast 'n'... go" version, only: mayonnaise ( lots of it! :D ), tomatoes, ham, finnish edam cheese :D

http://i27.tinypic.com/wune9z.jpg

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ehh thats not a Hoagie, or as many others would call it a sub.

OFF TOPIC: O lny srmat poelpe can raed tihs.

cdnuolt blveiee taht I cluod aulaclty uesdnatnrd waht I was rdanieg. The phaonmneal pweor of the hmuan mnid, aoccdrnig to a rscheearch at Cmabrigde Uinervtisy, it deosn't mttaer in waht oredr the ltteers in a wrod are, the olny iprmoatnt tihng is taht the frist and lsat ltteer be in the rghit pclae. The rset can be a taotl mses and you can sitll raed it wouthit a porbelm.

Tihs is bcuseae the huamn mnid deos not raed ervey lteter by istlef, but the wrod as a wlohe. Amzanig huh? yaeh and I awlyas tghuhot slpeling was ipmorantt!




It's incredible, I almost read it faster than when it would have been written in the right way! I felt my mind raced through the sentences.