Chateaubriand ideas

[Pink08]

"Christine Dabney" wrote in message
news:[email protected]...

Looks fabbo. I'll definetly make one of the roasts using this recipe.
Looks pretty easy. I'm going to do Alton Brown's steak au poivre with the
other one. Asparagus and creamed garlic cauliflower for the vegies.

Paul

[over here 88]

On Mon, 21 Mar 2011 10:47:43 -0700, Paul M. Cook wrote:


Time for my nap, Paulie.

-sw

[Bluto Blutarsky76]

"Christine Dabney" wrote in message
news:[email protected]...
Beurre rouge, in the 1961 edition of the Larousse Gastronomique is "lobster
butter and butter mixed with other shellfish". That's verbatim. The
definition of beurre rouge in my later edition is very similar, referring to
shellfish.

Kent

[elielvsmusic]

Christine Dabney wrote:

Forget it Christine. Lost cause.

What's amusing is the people who see themselves as so well informed
and consult Larousse and Escoffier at every turn would not know
such basic stuff. This is cooking 101 material. Ah, the irony.

--
Mort

[Lindsey F]

On Mon, 21 Mar 2011 13:10:34 -0700, Paul M. Cook wrote:


Hey, don't forget to post a THIRD followup to my same post, Paul!

I love it when people come back to tell me off again and again.
Especially for a spellnig flame. That really puts the cherry on top.

Stop beating yourself over the head, Paul.

-sw

[viciously_delicious]

On Sun, 20 Mar 2011 12:51:43 -0700, "Paul M. Cook"
wrote:



Let me know how it turns out. It looks like it would be great.

Christine
--
http://nightstirrings.blogspot.com

[Mythos (In the dog house)]

On Mar 20, 11:23?am, Sqwertz wrote:

==
You're right for once.
==

[icystar12]

"Christine Dabney" wrote in message
news:[email protected]...

I'll be making it this weekend. I may offend the ghost of Escoffier but
screw him. Nobody cooks like that anymore. I mean come on, a half dozen
Maine lobsters to make sauce for 4 people? Very wasteful and that
symbolized a lot of the old French style.

Paul

[screwyoujesus]

"Christine Dabney" wrote in message
news:[email protected]...
I think when you add anything beef to a beurre blanc it becomes a Marchind
de vin sauce, even though the author, somewhat inappropriately, added the
beef drippings after emulsifying the reduced wine/shallot mixture with
butter.

Kent

[Fwape]

Paul M. Cook wrote:


Entire lobsters? Or just the shells? I could envision a bisque-like
sauce that involved the shells.

Steve