Comments on: Duck, Duck… http://www.saltshaker.net/20090912/duck-duck Casting a little flavor (and a few aspersions) on the world of food, drink, and life Sat, 11 Feb 2012 22:16:17 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: SaltShaker » Blog Archive » Our Iron Chef Weekend http://www.saltshaker.net/20090912/duck-duck/comment-page-1#comment-197903 SaltShaker » Blog Archive » Our Iron Chef Weekend Thu, 06 May 2010 14:47:53 +0000 http://www.saltshaker.net/?p=2893#comment-197903 [...] of my favorite duck creations, duck confit ravioli, the only real difference here in the garnish, using sauteed brussels sprouts leaves with a touch [...] [...] of my favorite duck creations, duck confit ravioli, the only real difference here in the garnish, using sauteed brussels sprouts leaves with a touch [...]

]]> By: SaltShaker » Blog Archive » From Islington to Buenos Aires http://www.saltshaker.net/20090912/duck-duck/comment-page-1#comment-195234 SaltShaker » Blog Archive » From Islington to Buenos Aires Mon, 08 Mar 2010 18:23:29 +0000 http://www.saltshaker.net/?p=2893#comment-195234 [...] Then on to one of my favorite fish preparations – with a green pepper cream and fried garlic – this time using fresh cod. And finally, a duo, side by side, of small portions of two duck dishes – seared magret with piquillo pepper sauce and mango chutney – without the eggplant puree since we’d started with a very similar one, and confit of duck and goat cheese cream in an open ravioli with fried asparagus. [...] [...] Then on to one of my favorite fish preparations – with a green pepper cream and fried garlic – this time using fresh cod. And finally, a duo, side by side, of small portions of two duck dishes – seared magret with piquillo pepper sauce and mango chutney – without the eggplant puree since we’d started with a very similar one, and confit of duck and goat cheese cream in an open ravioli with fried asparagus. [...]

]]> By: schussheim http://www.saltshaker.net/20090912/duck-duck/comment-page-1#comment-190163 schussheim Mon, 14 Sep 2009 19:19:39 +0000 http://www.saltshaker.net/?p=2893#comment-190163 Gratin-shmatim! A gantzeh mamzer! Gratin-shmatim! A gantzeh mamzer!

]]> By: dan http://www.saltshaker.net/20090912/duck-duck/comment-page-1#comment-190159 dan Mon, 14 Sep 2009 11:52:00 +0000 http://www.saltshaker.net/?p=2893#comment-190159 Ya know, it's hard to convey a joke sometimes in a blog comment, have to admit, I didn't pick it up. Let's try this again.... "French gribenes? Wat do da French know from gribenes? Probably dey cook it in de treyf fat and top it with grated milchik... what do dey call dat in Yiddish... a gratin, nu?" Better? Ya know, it’s hard to convey a joke sometimes in a blog comment, have to admit, I didn’t pick it up. Let’s try this again….

“French gribenes? Wat do da French know from gribenes? Probably dey cook it in de treyf fat and top it with grated milchik… what do dey call dat in Yiddish… a gratin, nu?”

Better?

]]> By: schussheim http://www.saltshaker.net/20090912/duck-duck/comment-page-1#comment-190156 schussheim Mon, 14 Sep 2009 02:20:41 +0000 http://www.saltshaker.net/?p=2893#comment-190156 Oy vey, Dan! Vus iz geveizn fin dain sense of humor? Oy vey, Dan! Vus iz geveizn fin dain sense of humor?

]]> By: dan http://www.saltshaker.net/20090912/duck-duck/comment-page-1#comment-190132 dan Sun, 13 Sep 2009 02:46:50 +0000 http://www.saltshaker.net/?p=2893#comment-190132 Mmmm... no, in French they're called "bersaudes" - "gribenes" is Yiddish, literally meaning "scraps". Mmmm… no, in French they’re called “bersaudes” – “gribenes” is Yiddish, literally meaning “scraps”.

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