March 1, 2010

[gfron1]

Looking forward to the return!  BTW, that heart recipe is now being served at my restaurant and is one of the most popular dishes - wouldn't have existed if it wasn't for this joust since I had never eaten heart.

[Queen]

That is so awesome gfron1! Wow, that is an awesome Joust story if I ever heard it. The dish looked delicious!

[OldSageHand]

That is the most awesomest news, ever! I loved the sous vide confit idea and tried it, myself. Not as perfect as yours, but it is yummy. What was the first day of serving it like?

I just feel so guilty...  

[gfron1]

Serving it was similar to when I serve oxtail.  People have memories of how they ate it - typically for heart it was battered and fried for most people.  The more modern take is definitely not as scary...and it doesn't hurt that I do prix fixe menus so they don't even know what they're getting til its in front of them.  Then they love it.

[Queen]

That is a great way to get people to try new things! How inspiring!

[OldSageHand]

Now, where are you located?!!!!    I could really enjoy a prix fixe menu restaurant  in my town. I love trying new foods and methods.  The beef heart wasn't new to me, at all. I've been using it since the 60s.  I couldn't get kidneys, locally, so I used oxtails in my Kidney Pie -- well, in reality, I guess that is now an Oxtail Pie -- but, I digress.  Diversity is what I  miss the most in this area. You really have to want to go to a different cuisined restaurant and, now that I'm an old fart, it isn't always worth the trouble. The down side (and, up side) of growing old, I guess.  At least let me pretend I'm enjoying variety and share some of your more recipes. I'll put on virtual weight! 

[CantBelieveWeAte]

LOL!  I finally, FINALLY have all the ingredients assembled...
Heart...check.
Kohlrabi...check.
Plums...out of season, but I canned some last year...check.

That's ok.  We're on hiatus, Spring Break is coming and I'm gonna cook it all any way.
And post whatever I come up with! LOL!

Jenn...
The ingredients were tough the past two months.  Either to acquire or to put together in an appetizing way. I truly love the Joust and will miss it over the next couple of months.

See y'all back here in May!!