Poached
Today in the Seattle Times:
Let me ask you a little riddle. Don’t worry, it’s short and involves wine.
5 Comments
Sorry, the comment form is closed at this time.
Today in the Seattle Times:
Let me ask you a little riddle. Don’t worry, it’s short and involves wine.
Sorry, the comment form is closed at this time.
Comment by Raul
Oeufs en meurette is my favorite brunch dish at Balthazar in NYC, in case you find yourself in the area and feel like comparing.
Posted on October 15, 2007 at 6:31 am
Comment by mamster
Laurie’s been to Balthazar but I never have. I’d love to try their oeufs. Thanks!
Posted on October 15, 2007 at 6:51 am
Comment by Maggi
For the foie gras, I just gave up and finished the sauce with a large amount of regular butter.
Ah well, a noble compromise. After all, a large amount of butter has done French chef’s well all these years…
Posted on October 15, 2007 at 10:36 am
Comment by Vince
Have you tried poaching your egg inside a ring mold? I think that’s what a lot of restaurants do to get that nice symmetrical shape.
Posted on October 19, 2007 at 8:51 am
Comment by mamster
I’ve occasionally coveted one of those egg-poaching pans with the nonstick cups.
Posted on October 19, 2007 at 9:44 am