tag:blogger.com,1999:blog-4543389752792247888.post3786715258387540860..comments2023-04-16T10:39:30.884-04:00Comments on French Laundry at Home: Lobster Consommé en GeléeUnknownnoreply@blogger.comBlogger55125tag:blogger.com,1999:blog-4543389752792247888.post-88734806173175195912009-09-25T16:56:52.315-04:002009-09-25T16:56:52.315-04:00I stumbled upon your blog and this particular post...I stumbled upon your blog and this particular post from another cooking blog. Wow! I'm glad I read this post! You made me smile and laugh! Thanks!Shttps://www.blogger.com/profile/06917710277314486850noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-60302449244583745672009-07-12T14:51:38.022-04:002009-07-12T14:51:38.022-04:00As tortuous as cooking and eating this dish may ha...As tortuous as cooking and eating this dish may have sounded you really did a wonderful job of bringing the reader right there with you and it was a great ride. thank you.Paula Pereirahttps://www.blogger.com/profile/10175894603339452479noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-80772862934152396542008-08-22T02:48:00.000-04:002008-08-22T02:48:00.000-04:00To the few still reading: after my wife and I went...To the few still reading: after my wife and I went to Ron Siegel's Iron-Chef-reenactment, the local paper printed his winning lobster recipes (and this was the original IC when it was still good). The idea it appears with these body recipes for the normal cook is not to buy a dozen bodies. Get on the phone. Call fishmongers who stock lobster and restaurants who serve it. Eventually you will find someone who sold or served just tails and claws and will sell you your dozen bodies for a pretty small price.<BR/><BR/>And while gelee seems overkill, Siegel's lobster custard was a-freaking-mazing. Try it if you can; I bet Nexis will deliver you the recipe.<BR/><BR/>Siegel was, of course, once a Keller sous chef.wcwhttps://www.blogger.com/profile/16307608293310560164noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-53290402273091889062008-08-04T12:13:00.000-04:002008-08-04T12:13:00.000-04:00I am trying to catch up on your blog reading from ...I am trying to catch up on your blog reading from end to beginning and laughed so hard that I have tears running down my cheeks. You are so amazing!!! What a disappointment for the dish, but what a treat for your readers. <BR/><BR/>Tony GreavesLtlAmericahttps://www.blogger.com/profile/05549228263665194496noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-89141689553553522972008-07-14T18:09:00.000-04:002008-07-14T18:09:00.000-04:00Hey Carol,Long time listener first time caller. La...Hey Carol,<BR/>Long time listener first time caller. <BR/>Last year, I too have heard the siren song of both Keller books. I'm making Bouchon's Quiche Lorraine tonight (well, technically I started last night with the crust, but I digress).<BR/><BR/>Turns out I made the lobster en gelee months ago and had a not similar reaction. But similar in a small point.<BR/><BR/>For me, it was tasty but only in an extremely "law of diminishing returns" sort of way (to paraphrase Mr Keller.) If you only ate a spoonful and such, it was very nice. But after a while it was just too much.<BR/><BR/>And yet, I was able to net a plus out of the recipe for two reasons. <BR/>#1, it taught me a lot, and forced me to do procedures and steps I had never done before. So I felt I was in a master class in which I was learning brand new ideas.<BR/><BR/>#2. The first night, we (my wife and I; yea, she's the lucky one) only ate one "amuse bouche" size eating of the dish and both thought, yea, ok; different, not bad, but hardly worth the price or the effort. SO....<BR/><BR/>I warmed up the gelee in a pan and added cream to it. Reduced a bit, til it had just that kind of concentrated bisque flavor and served in very tiny cups. You know, those kind of super tiny espresso one or whatever (I hate coffee so it's all greek to me).<BR/><BR/>Anyway, If you haven't tossed it, and you do like creamy lobster tasting soups, it's a great save in my book!<BR/><BR/>Best,<BR/>ChanceAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-5359129469483035222008-07-13T16:26:00.000-04:002008-07-13T16:26:00.000-04:00I laughed through this post because it was told in...I laughed through this post because it was told in such a funny way, but I also cringed and got that yucky feeling in my stomach because I KNOW how much it sucks when you spend so much time on a recipe and it turns out to suck major ass. Plus, it was expensive to make, too, so that really sucks. I for one hope you got good and drunk after this was all said and done. You deserved it. :-)Tara the Foodiehttps://www.blogger.com/profile/04670568285291932059noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-19747704008378046352008-07-11T05:43:00.000-04:002008-07-11T05:43:00.000-04:00Grant......come on forgive poor Carol...you done u...Grant......come on forgive poor Carol...you done us all a huge favour :-)<BR/><BR/>ElkeElkehttps://www.blogger.com/profile/14666290816074180279noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-9226047401037517952008-07-11T00:08:00.000-04:002008-07-11T00:08:00.000-04:00I feel a little better knowing how hard it is for ...I feel a little better knowing how hard it is for you to admit that a dish just isn't up to snuff. I had the same problem with a lamb brains dish, and I just hated to say that I didn't like it.<BR/><BR/>Here's hoping the next recipe is back to the usual high standards.Ryanhttps://www.blogger.com/profile/10620728156259781617noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-78624067399113650682008-07-10T21:47:00.000-04:002008-07-10T21:47:00.000-04:00Wow, the phrase "lobster jelly" is still banging a...Wow, the phrase "lobster jelly" is still banging around inside my head. Thank you for doing us all a service and executing this extremely expensive, extremely questionable dish for us :)Sarahhttps://www.blogger.com/profile/16886857050957645040noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-39188024714534186722008-07-10T16:35:00.000-04:002008-07-10T16:35:00.000-04:00Great story. The expense of the dish bites. I'm so...Great story. The expense of the dish bites. I'm so sorry.Aliciahttps://www.blogger.com/profile/07973998210740889051noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-68402625403839184632008-07-10T15:04:00.000-04:002008-07-10T15:04:00.000-04:00Styx, while enjoyable, is NOT better than Journey!...Styx, while enjoyable, is NOT better than Journey! Not at all!<BR/><BR/>Oh, and I don't like lobster all that much so lobster jelly doesn't appeal to me at all.teflaimehttps://www.blogger.com/profile/12858992182120624497noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-8865946927676410112008-07-10T13:16:00.000-04:002008-07-10T13:16:00.000-04:00excellent post you and Grant suffered for our read...excellent post<BR/> you and Grant suffered for our reading pleasure...if that is any consolation.<BR/><BR/>oh, and STYX still rock!My sis and I see them every year.jnifferjuniperhttps://www.blogger.com/profile/15594057913094583378noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-36546753752944922822008-07-10T09:28:00.000-04:002008-07-10T09:28:00.000-04:00What a shame; perhaps Ferran Adria's warm gelatine...What a shame; perhaps Ferran Adria's warm gelatine technique could have helped this one? Regardless thank you for all the work you do. BTW...Paradise Theater is an excellent album!jblhttps://www.blogger.com/profile/14419489941346549022noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-55674706967919217102008-07-09T21:01:00.000-04:002008-07-09T21:01:00.000-04:00Sorry to hear that one didn't go so well, but your...Sorry to hear that one didn't go so well, but your average is pretty good nonetheless! Just got the book, and looking forward to trying some of the recipes with your blog to hold my hand! ;-) Cheers!Alice Q. Foodiehttps://www.blogger.com/profile/13477466400681164056noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-46499279681507465862008-07-09T02:13:00.000-04:002008-07-09T02:13:00.000-04:00What a sad day! I hate seafood jellies myself, so ...What a sad day! I hate seafood jellies myself, so I feel your pain.<BR/><BR/>What kills me is that you threw away the shells and probably the rest of the jelly. DON'T! You can salvage something wonderful. Here's how.<BR/><BR/>Chop the shells into medium-sized chunks and throw them --- all of it, except the tomalley, can go in --- into the Kitchen-Aid. Add 2 sticks of butter. Use the paddle attachment and run at low speed until creamed, then turn to medium-low and run about 15 minutes to half an hour until the butter is salmon-colored. Scrape into a deep saucepan and add a couple quarts of water. Bring to a strong simmer, then cool and chill in the fridge. The chunks will sink, and you can remove the butter in a block. Bring it to a simmer, and once most of the water is gone strain it very fine in a chinois. Freeze in ice cube trays, then remove to a ziploc baggie in the freezer, where the butter will keep about a month.<BR/><BR/>Now add some water, let's say about 50%, to the jelly, and bring to a strong simmer. While it's simmering, cook shallots in a little olive oil, then add arborio rice and white wine and make risotto with the stock. At the last moment, fold in one or two cubes of the butter. Lobster risotto heaven! Note that you can still do this without the butter, and it'll be great.<BR/><BR/>If the jelly isn't all gone, please do this and restore your faith in all things lobster. I'm from New England and this is a matter of serious importance to us up here.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-7983025430994805692008-07-08T23:41:00.000-04:002008-07-08T23:41:00.000-04:00Sounds terrible. But the raft really looks cool.I...Sounds terrible. But the raft really looks cool.<BR/><BR/>I still laugh over the three Celines. Un, deux, trois.Victoriahttps://www.blogger.com/profile/12069825275231321637noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-62807701778074123452008-07-08T22:59:00.000-04:002008-07-08T22:59:00.000-04:00I know your lobster gelee wasn't what you expected...I know your lobster gelee wasn't what you expected, but maybe a little Lemon Jelly (a great British duo) would brighten your day. Your Music to Cook By is always one of my favorite parts of the posts! Sorry your crustacean creation didn't work out!LLKhttps://www.blogger.com/profile/00766290755106255088noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-80655677769190360292008-07-08T22:45:00.000-04:002008-07-08T22:45:00.000-04:00I had a bad feeling about this as soon as I saw th...I had a bad feeling about this as soon as I saw the face-huggers from Alien looking malevolent in that dish. Face hugger jelly - yeeuch.<BR/><BR/>I feel so sorry for you after spending all that dosh. How devastating.<BR/><BR/>Can't stop laughing about the boy though, perhaps it was worth it just for that.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-57763469327802791892008-07-08T21:24:00.000-04:002008-07-08T21:24:00.000-04:00I laughed heartily throughout the entire post. Gre...I laughed heartily throughout the entire post. Great stuff. This is one of the best ever.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-81183316996037714082008-07-08T18:34:00.000-04:002008-07-08T18:34:00.000-04:00@Grant--I'm sorry to hear that the hand is still s...@Grant--<BR/><BR/>I'm sorry to hear that the hand is still sore, and feel even worse to hear that you still cannot rid yourself of the evil pain that Carol has caused to your palate. You must get her back for that one.<BR/><BR/>Call me; we'll chat.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-38451239798431389452008-07-08T18:21:00.001-04:002008-07-08T18:21:00.001-04:00Hey peeps, it's GrantHowever bad you think the lob...Hey peeps, it's Grant<BR/><BR/>However bad you think the lobster jelly is, it's actually ten times worse.<BR/><BR/>My hand is unusable and I typed this with my tongue. Which still tastes like lobster jelly.<BR/><BR/>peace outAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-27104871835855072302008-07-08T18:21:00.000-04:002008-07-08T18:21:00.000-04:00bummer!If this had turned out better I could have ...bummer!If this had turned out better I could have given it a shot. I'll be a a dinner this weekend where I could come home with 100 Lobster bodies if needed...<BR/>any other uses for Lobster bodies?mel hill photographyhttps://www.blogger.com/profile/08848727213469951363noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-29556370485455853732008-07-08T15:23:00.000-04:002008-07-08T15:23:00.000-04:00Seriously...you are my hero. I've been lurking he...Seriously...you are my hero. I've been lurking here for a while but this post forced me to say ... Brava! You may be disappointed in this result, but your journey through this dish and all the others you've done has been Honorable with a capital H. Lucky for us you also have a smashing sense of humor ... I actually went out and purchased the cookbook this week-end and am making the gazpacho today. We'll be toasting you at dinner tomorrow.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-15590727638183972862008-07-08T15:17:00.000-04:002008-07-08T15:17:00.000-04:00I am with Karen on this - when I realized that the...I am with Karen on this - when I realized that the jelly WAS the dish, I went into hyperventilation mode<BR/><BR/><BR/>I feel your pain, what a frustrating experience!<BR/><BR/><BR/>I admire you for going to the end of it, and having the endurance to compose another great post about itSallyBRhttps://www.blogger.com/profile/00590630253354085944noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-33593157005706959662008-07-08T13:51:00.000-04:002008-07-08T13:51:00.000-04:00Just read your interview on dcist.com. Great prev...Just read your interview on dcist.com. Great preview for Q&A here.Anonymousnoreply@blogger.com