tag:blogger.com,1999:blog-4543389752792247888.post7287506385790665082..comments2023-04-16T10:39:30.884-04:00Comments on French Laundry at Home: Pan-Roasted Breast of Squab with Swiss Chard, Sautéed Duck Foie Gras, and Oven-Dried Black FigsUnknownnoreply@blogger.comBlogger14125tag:blogger.com,1999:blog-4543389752792247888.post-23680951548734523382007-11-08T12:24:00.000-05:002007-11-08T12:24:00.000-05:00LOVE figs; squab just looks eekie.LOVE figs; squab just looks eekie.Olgahttps://www.blogger.com/profile/14272849981052077296noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-24763607502709003492007-10-05T17:21:00.000-04:002007-10-05T17:21:00.000-04:00It looks an sounds unbelievable. I love figs so mu...It looks an sounds unbelievable. I love figs so much and they seem to be everyone nowadays!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-71119926294001292712007-10-05T16:49:00.000-04:002007-10-05T16:49:00.000-04:00Kevin: I do make all my own stocks and quick sauce...Kevin: I do make all my own stocks and quick sauces (and I'll do posts on those sometime when I have the time). I don't think you can replicate a quick sauce without doing it from scratch.<BR/><BR/>Sandy L.: Get the hell off my blog, you semi-ho.<BR/><BR/>Pastrymann: It's not exhausting at all -- when it involves something I love, I make the time. And Ruhlman writes stuff worth responding to, you know? Next time you make a pork-belly confit sandwich, please FedEx one to me. Thanks. Yer makin' me drool over here. I >heart< pork belly.Carol Blymirehttps://www.blogger.com/profile/08573307850587096182noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-85577770594628368872007-10-05T16:30:00.000-04:002007-10-05T16:30:00.000-04:00Your photo of figs and confectioners' sugar is how...Your photo of figs and confectioners' sugar is how I've always pictured heaven to look. Thanks for another great post!Adriennehttps://www.blogger.com/profile/14504268424533983904noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-61372953831394625312007-10-05T14:55:00.000-04:002007-10-05T14:55:00.000-04:00Mmmmm. I was so inspired by all this talk of foie ...Mmmmm. I was so inspired by all this talk of foie gras that I went out and got some myself. I just couldn't stand it for one more minute.<BR/><BR/>And BTW, "turd-tastic" is my favorite new word. Teehee!!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-50676762653835707542007-10-04T20:08:00.000-04:002007-10-04T20:08:00.000-04:00Hi Carol,I am amazed that between your full time j...Hi Carol,<BR/>I am amazed that between your full time job and writing this blog that you have enough time to respond & comment to every remark that Michael Ruhlman post. You must be exhausted...<BR/><BR/>Oh yeah, I put together a tea smoked pork belly confit sandwich for today’s snack, on rather thin toasted tomato focaccia. It was tasty…Keep up your great work.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-26661561261408424812007-10-03T19:26:00.000-04:002007-10-03T19:26:00.000-04:00Isn't there a Semi-Homemade way to make this dish?...Isn't there a Semi-Homemade way to make this dish?!<BR/><BR/>XOXO,<BR/>Sandra L.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-19155696107258343832007-10-02T00:18:00.000-04:002007-10-02T00:18:00.000-04:00Thanks for another wonderful post. I was wonderin...Thanks for another wonderful post. I was wondering though, and sorry if this has been answered before; but when you make your "quick" sauces do you make your own stock or did you use store bought? Thanks.digkvhttps://www.blogger.com/profile/04178391565963065817noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-63230380622638542942007-10-01T18:40:00.000-04:002007-10-01T18:40:00.000-04:00While I truly enjoyed the "doody" reference, the "...While I truly enjoyed the "doody" reference, the "turd-tastic" comment completely made my day with laughter. Love your posts and enjoy watching your work!!<BR/>Thanks~Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-6855901140580910612007-10-01T13:08:00.000-04:002007-10-01T13:08:00.000-04:00I was dimly aware people ate pigeon (following the...I was dimly aware people ate pigeon (following the revelation while I read an article about Gordon Ramsay), but never really got a picture of the process. Strangely, I imagined squab meat would look more...gross.<BR/><BR/>Again I bemoan my fate as a Chicagoan; I will never get to try this dish at home, not unless I find a replacement for the foie gras. Damned PETA!Jimhttps://www.blogger.com/profile/09598437779185407354noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-22192473032179600532007-10-01T12:51:00.000-04:002007-10-01T12:51:00.000-04:00" -- not like doody at all"Now there's a word I ne..." -- not like doody at all"<BR/><BR/>Now there's a word I need to put back into my daily vocab!!!!<BR/><BR/>You write,you're funny and cute too!<BR/><BR/>Great post..entertaining as ever!!Anonymoushttps://www.blogger.com/profile/01108569020543733603noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-6757870768770059982007-10-01T10:34:00.000-04:002007-10-01T10:34:00.000-04:00I was happy to see that you were turning to the ag...I was happy to see that you were turning to the agnolotti too--I've done the sweet potato and the fava bean varieties and they are brilliant!<BR/><BR/>This is my favorite food blog ever!An Attendant Cookhttps://www.blogger.com/profile/04689184146450922155noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-36448944281308358662007-09-30T21:28:00.000-04:002007-09-30T21:28:00.000-04:00Hah, enjoyed the humor. And I really appreciate th...Hah, enjoyed the humor. And I really appreciate the ever-brutally-honest opinions on the results. Good work.Kevin Kossowanhttps://www.blogger.com/profile/00162563717624538222noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-50007039281007086782007-09-30T19:15:00.000-04:002007-09-30T19:15:00.000-04:00This comment is entirely pointless but I just want...This comment is entirely pointless but I just wanted to say how elated I was to see that you're doing the agnolotti next because I made the Sweet Potato with Sage Cream recipe today and it was fantastic.Anonymousnoreply@blogger.com