Comments on: Braised Oxtail & Foie-Gras Terrine

By: Steve Carlson

Steve Carlson — Mon, 13 Dec 2010 08:40:00 +0000

So does the foie gras cook?

By: Michael [OpenKyoto]

Michael [OpenKyoto] — Thu, 18 Feb 2010 06:38:02 +0000

A geological sample? Yes! And a mighty tasty looking one. I had oxtail soup last night, at the yakiniku place we ate at in Kyoto. It was good, but this looks divine! You are a REAL chef indeed.

By: Colloquial Cook

Colloquial Cook — Tue, 16 Feb 2010 22:11:33 +0000

-M’sieur, m’sieur!
-Oui petit fenouil?
-Mais c’est dégueulasse la queue de boeuf
-On dit pas dégueulasse. Au coin. Hop.

By: Jeff

Jeff — Wed, 03 Feb 2010 13:49:43 +0000

If anybody thinks meat jello is disgusting I do not want to ever be associated with them. One of the greatest things about braised meats is the fact everything gets a little more harder when it has rested in the fridge.

I just wish I could find foie gras around here *cry*

By: Lisar

Lisar — Wed, 03 Feb 2010 04:47:53 +0000

Meat jello sounds amusing, not gross.

Good knife cuts.

By: zenchef

zenchef — Tue, 02 Feb 2010 03:04:40 +0000

Ferdie — Yes, you can!

By: FerdieR1966

FerdieR1966 — Mon, 01 Feb 2010 19:13:16 +0000

can you use liver pate as substitute for the foie gras?

By: Peter

Peter — Mon, 01 Feb 2010 18:34:55 +0000

Amy’s like that most of the time, but in this case she’s right. I’m overdue for some terrine-making. And there’s foie in the freezer…

By: we are never full

we are never full — Sun, 31 Jan 2010 16:03:44 +0000

you are on fire recently. i actually have no words because i’m sitting here, mouth open and eyes popping out of head.

By: shirley@kokken69

shirley@kokken69 — Sat, 30 Jan 2010 13:27:57 +0000

I have always been curious about terrines- they usually look very pretty but I need to get over the thought of eating cold meat..jello(you said it!)… the smarter ladies will devour them with gusto as it is loaded with collagen, I am sure- good for the complexion. After reading this, I really think I should give it a try.