Un Americain a Paris - multi-course wine dinner

originally posted by Steven Spielmann:
I'm amazed that you guys aren't already on the biodynamic slurpee bandwagon. They go great with heirloom organic black Iberian pork rinds.
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I hate to admit it, but black Iberian pork rinds do sound tasty.
 
originally posted by Yule Kim:
originally posted by Steven Spielmann:
I'm amazed that you guys aren't already on the biodynamic slurpee bandwagon. They go great with heirloom organic black Iberian pork rinds.
Click to expand...

I hate to admit it, but black Iberian pork rinds do sound tasty.
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It's true.

I threw a party a while ago for which I braised 4 pork shoulders in buckets of Cantharellus tubaeformis, milk and white wine.

To my surprise, the boned pork shoulders arrived with skin on. Sure would have been easier to remove before boning.... Anyhow, I got pretty excited about making chicharrones until I read some recipes that all took two or three days.

Some things are better done industrially, it turns out.
 
The ultimate macaron is Pierre Herme's Ispahan. It consists of raspberry macarons with whole raspberries, slices of lychee and rose-flavored cream.
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You should have at least one per day when in Paris.
 
I opened a bottle of that same 200 Argyle Extended Tirage on NYE. Enjoyed it similarly. Very fun, easy, crowd pleasing.

I confess I hoarded the Pinon Rose a bit more, though.
 
We went to Sprungli in Zurich to try the "Luxembergerli" aka macaron. Some were good - others were just OK. In general, not as interesting as the ones in France.

Has anyone had the ones sold at Formaggio? Any good?
 
originally posted by mlawton:
[...]Has anyone had the ones sold at Formaggio? Any good?
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As someone who has stood behind the counter selling said macarons, my opinion might be biased. I've also not had either Pierre Herme's or Bouley's.

That said, when they're fresh, they're amazing. When they're not, they're still good but are a bit more gummy rather than little puffs of flavor. I'm not sure anymore of Alice's baking schedule, but the counter folks don't keep it a secret.
 
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