RaisaB

Seriously, does anyone have any good recipes for beef cheeks. I think I am going to order the beefcheeks from the above website. After tasing the cheeks at Corduroys, I want to make something similar. Does anyone have any idea what they use in their recipe and theier method of cooking, (besides slow)? Thanks all.

Oh-Oh, be careful what you say on this board. I would love to take you up on this offer! Edited to add this: So as long as a Foie is large and blemish free, it would be the same as a US Grade A? What a differance in price between here and France! Raisa

I have been eating beef cheeks for years now, but upon thinking about it, I have never seen them sold anywhere? Is this just a cute name for butt? ANd where in the area can I get some cheeK?

I have a confession to make, I had never been to Corduroy's before last night. What a stupid mistake! The entire family went so we had opportunity to sample alot. The RW menu is a "Best Of" list. Appetizers chosen were the Porcupine Mozzarella, Root Vegetable Soup, Beet Salad, and Lobster Salad with Basil Oil ($5.00 upcharge, the only one on the main menu). They were all stunningly delicious. My youngest daughter (9) gave the ultimate compliment on her porcupine saying it tasted just like a cheese stick (not). Entrees chosen were the Roasted Chicken, Pork Butt, Beef Cheek, and Lamb Sirloin. They were all sublime! We had to stop my son from licking his plate, not a drop was left on his plate! Portions were huge! Is Tom losing money here? Desserts were the sorbets, chocolate ice cream, creme brulee, pistachio bread pudding and the cheese plate ($4 up charge, incredible deal!). Again there wasn't alot left on the plates. Service was absolutely the best I have had in a long time if not ever. My server was a very handsome man by the name of Ferhat . I didn't request him I was just blessed with him! What wonderful service! We also had aperatifs, an awesome bottle of Cab that I can't remember the name of. (Ferhat even offered to decant it for us). And of couse after dinner drinks. Rissa and Raisa finally met! She was most gracious! It was an awesome dinner, I am only sorry this was my first time there!

Brabara thank you for your reply, I will be there tonight. I did not know itwas restaurant week when I made the reservation, though it is nice since I will have my children with me. (Teens and pre-teens)

Don's question about Foie Gras is close to mine. How thick and how long should you slice andcook it so it doesn't melt away? I find I lose more than half of my foie gras when I cook it. BTW, I bring mine in from France and it doesn't have a grade on it? Is this correct?

I am a little cionfused...sorry. At Corduroy's , will the regular menu still be available? Since I think that is what I wanted to order from. Edited to add, available at regular prices that is! Is that available?

Guests.see what a great place this is? Join! Thank you for your wishes! Bra (Raisa)

DON ROCKWELL WHAT HAVE YOU DONE! RaisaB

Joe, I don't think anything could help their coffee. It has alwauys tasted burnt and bitter to me also.

He has nice eyes....yet he reminds me of El Zorro.

Chef Pangaud, In France your style of cooking would be considered Haute Cuisine along with those of Guy Savoy, Marc Meneau, etc... But in the past 15 years or so, Paris has seen many sous chefs leave the Michelin race and start their own Gastro-Bistros,starting with Yves Camdeborde, Thierry Breton, Thierry Faucher etc. Now their sous chefs are starting their own bistros (namely Yves Camdebordes'). Why is it (in your opinion), that we do not have in our country the true bistro style without the Haute Cuisine Prices? (Even though our prices are substantially lower than a similar restos in France for the higher cuisine such as yours) Are chefs afraid to experiment? (I do not mean you of course, but newer chefs, starting out). Thank you for all your responses.

Chef Pangaud, Your answer on what your best dish is, for lack of a better word, excites me. I believe the best dishes are the simplest, with not too many tastes involved! I look forward to trying your scallops! Your restaurant was the first "fancy restaurant" I tried as a newlywed, when we could only afford to go out like that once a year. I am sad to say I have not been there in quite a few years. My question is: learning to combine foods for the simplest but coordinating tastes, is that something you learned, or does it just come natural? Is it something I can learn? I have a very old copy of Escoffier's book and will look through for more inspiration! Je vous remercie, ceci est un discours très éclairant!

I have the de Buyer Mandoline. I bought it from a French Website a few years ago when the exchange was awesome. It does just about everything a mandoline can do, waffle slices, moderating thickness, etc. But I haven't used it in years! Like Jacque, I am a little scared of it also, plus cleaning those things is even scarier!

I am not concerned with the safety of it as much as I am afraid I will somehow cook it to death by having the temperature too high. I would like to cook an entire Foie Gras this way, but again Iam afraid it will turn into a melted mess. If anyone can give me some advice, it would be appreciated.

Could you post a picture of it in the sous vide bag also? I bought her book during the EG thing and have been dying to try it, but after reading their thread on sous vide, I am scared to death! What kind of a stove fdo you have that you were able to keep a fairly consistant temperature? I have a Viking range.

I don't know if this counts for much. When I first moved to the area I lived much closer to DC, but as the suburbs have grown, many of us have moved out here, yet many of us still make the trek to DC for work and play. Years ago I thought anyone who moved to where I live now was insane. Well I may be insane but I have alot of company and now this area is considered part of the metro area.

Bienvenue Monsieur Pangaud! When you first started cooking in the US, what was your perception of the American Palate (taste, sophistication) versus the French at the time? And do you think that level of sophistication or appreciation has improved, stayed the same, become more demanding? (The Americans that is.) Do you get a chance to get back very often and visit your former cooking companians restaurants and would you change your course in life? Merci Bien pour votre réponse!

I can't believe how much I liked it! This is weird, but last night, I was tired and wanted to keep reading it, so I had my husband keep reading it to me! Kind of like a bedtime story. Don, I really liked your winelist guide. And even though they still have some of the same writers, Todd's style and substance came shining through. I subscribed to the magazine today solely because of you two.

I submitted one question on that discussion and part of it was cutoff, (technical problem). The part that was cut off was my thoughts that some of the restaurants that kept making it back were there only for "legacy" reasons. (and oh yeah, a little comment I had on their new wine editor). I think the new list is great! Unfortunately, I have not been to enough of these restaurants! My mission is to cross one off evry two weeks, (so I can go back to some old favorites also).

Must show restraint...must show restraint. Now if I came to your restaurant with a see through blouse, would there be this much talk about exposure?

Nadya, Have you ever had a baby? I did not feel exactly as you before my children, but I thought that I would personally go and hide, but everything changes once you have had a child. Edited to add the baby question is just a general question, not a true please answer this, least anyone get too offended. Ferhat, I think that is the solution most mothers would prefer. How thoughtful. Edited to add, I just became a Ventworm!

Okay, I can't decide whom I love more, Mike or Joe! Honestly you two have said it better than anyone else here. We as Americans have to get over this BS!

This man is truly enlightened! Actually Joe, it is sensitvity like what you have shown here, that makes some men irresistable! Where is the little emoticon with all the little hearts coming out of it?

As long as we are on the subject of chiles, does anyone know the name for a chipotle chile when it is dried? I am pretty sure it is a different name.