Chateaubriand ideas

"Christine Dabney" wrote in message
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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
 
"Christine Dabney" wrote in message
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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
 
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
 
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
 
"Christine Dabney" wrote in message
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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
 
"Christine Dabney" wrote in message
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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
 
Paul M. Cook wrote:


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

Steve
 
On Sun, 20 Mar 2011 10:47:22 -0700, "Kent"
wrote:


Isn't chateaubriand a method of cooking meat? I thought it was
supposed to mean the method of cooking an expensive cut, like
tenderloin, between two pieces of less expensive meat. I would not
buy something labeled "chateaubriand" because there's no such thing on
any meat chart I've seen... so I have no way of knowing what I'm
buying.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mon, 21 Mar 2011 19:25:20 -0700, "Kent"
wrote:


Sigh....

Beurre Rouge, is the same as Beurre Blanc, except made with red wine
and red wine vinegar. Look at other sources as well. Richard
Olney even talks about Beurre Blanc in his Simple French Food... He
talks about it made with red wine as well. One only has to look at a
recipe for Beurre Blanc to realize that made with red wine, it becomes
beurre rouge.

http://rogueestate.com/tag/beurre-rouge/

Christine
--
http://nightstirrings.blogspot.com
 
"Kent" wrote in message
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No he is not kidding. Wine marinated prime rib roast is a pretty damn good
dish. Just because Escoffier didn't come up with the idea does not make it
bad.

Kent, you seem like quite a dilettante to me. You have committed a couple
of French cookbooks from 1900 to memory and now you profess to know all.
And you scoff at anything not on those blessed pages. Do you actually cook?
I suspect not.

Dilettante.

Paul
 
"Steve Pope" wrote in message
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Entire lobsters pulverized and pressed through a chinoise. They were just
after the essence of the lobster, not the meat. Back then lobsters were
just emerging from their previous stint as slave food in the South so nobody
cared much. A lot of French cuisine of old was often very wasteful and
extravagant, especially sauces. The peasants never cooked like that. Just
the gentry.

Paul
 
"M. JL Esq." wrote in message
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His definition of waste would not be the one we recognize today.


By waste he meant food that was left to spoil. He did not consider a
sumptuous feast of ingredients that could feed an entire family of 12 just
to make a sauce for 2 to be a waste. Now it those ingredients spoiled, that
was a waste. He cooked for the wealthy who demanded sumptuous and
extravagant dishes. No expense was spared to that end. Waste as in 20
pounds of seafood to make a soup for a table of 4 or a whole 100 pound sea
turtle for soup for the same table was not an offense to their standards.
Back then there was ample supply and ample money. Waste had a whole
different definition.

Paul
 
"Christine Dabney" wrote in message
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I believe that's incorrect. The "blanc" refers to white butter, as opposed
to "noir" which refers to black butter. Beurre blanc is any aqueous
component emulsified with white butter, red wine, or white wine or ???

I've seen the URL above. I don't think it's correct.

Kent
 
On Sun, 20 Mar 2011 10:50:03 -0700, "Kent"
wrote:


I haven't noticed chateaubriand at the Costco's I've shopped in - I've
only seen primal cuts in the refrigerated section.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
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