Food, Food, and More Food Thread

bmwracer wrote:
LOL. :rofl:

That must explain why everyone was hungry after the launch: the smell of duck permeated the launch site. :hehe:

:hehe: :rofl: :hehe:

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^ Der Weinerschnitzel, right? :rofl:

Speaking of Poutine...

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You already know that the Canadian staple poutine is fast becoming an American fixture. But at Soleil in Westwood, the indulgent combination of fries, gravy and cheese curds has gone positively global.

Like many others, owner Luc Alaire will use French fries as a vehicle for just about anything. So to push his own poutine boundaries, he now serves 10 varieties daily.

Soleil's poutine is made with crisp, delicate golden strings that still stay intact when covered in the requisite rich brown chicken gravy and curds ($8).

But now you can get the fries drenched in a meaty Bolognese ($8), or topped with chunks of Italian sausage, sweet roasted peppers and tangy tomato sauce ($8). Tender strips of filet mignon mingling with mushrooms in a classic Cognac cream sauce (pictured; $14) is perfect alongside a spicy La Fin Du Monde Belgian-style ale ($9).

One of our all-time favorite combos--spicy merguez sausage and harissa ($11)--only gets better with fries and the soft cheese curds.

After all, it wouldn't be poutine without those fluffy nuggets, even if they're sharing space with a lobe of seared foie gras ($24).

Soleil, 1386 Westwood Blvd., Westwood; 310-441-5384 or soleilwestwood.com

^ Leave it to a Frenchman to jazz it up and make it a frou-frou dish... :rolleyes:

bmwracer wrote:^ Leave it to a Frenchman to jazz it up and make it a frou-frou dish... :rolleyes:

And that gravy isn't thick enough. Bet they try to rename it to "Fromage Sauce Frites" or something bougie like that.

Kijinnmaru wrote:And that gravy isn't thick enough. Bet they try to rename it to "Fromage Sauce Frites" or something bougie like that.

I'll stick with good ol' Americain Frites et Chili. :mrgreen:

Tu_triky wrote:Speaking of Poutine...


Like many others, owner Luc Alaire will use French fries as a vehicle for just about anything. So to push his own poutine boundaries, he now serves 10 varieties daily.

Soleil's poutine is made with crisp, delicate golden strings that still stay intact when covered in the requisite rich brown chicken gravy and curds ($8).

But now you can get the fries drenched in a meaty Bolognese ($8), or topped with chunks of Italian sausage, sweet roasted peppers and tangy tomato sauce ($8). Tender strips of filet mignon mingling with mushrooms in a classic Cognac cream sauce (pictured; $14) is perfect alongside a spicy La Fin Du Monde Belgian-style ale ($9).

One of our all-time favorite combos--spicy merguez sausage and harissa ($11)--only gets better with fries and the soft cheese curds.

After all, it wouldn't be poutine without those fluffy nuggets, even if they're sharing space with a lobe of seared foie gras ($24).

Soleil, 1386 Westwood Blvd., Westwood; 310-441-5384 or soleilwestwood.com

Im thinking they must double fry like they do in Belgium. Land of the ultimate Pommes Frites. My mother made them like that. Very crispy. :victory:

I must admit a lot of these, especially the foie gras sound delightful.

But I am a serious French Fry fan.....

No mayo though please..... :beaten:

Eve wrote:

Im thinking they must double fry like they do in Belgium. Land of the ultimate Pommes Frites. My mother made them like that. Very crispy. :victory:

I must admit a lot of these, especially the foie gras sound delightful.

But I am a serious French Fry fan.....

No mayo though please..... :beaten:

Yeah the double fry method is an advanced technique. :) The Belgian fry shop I used to go to in the East Village employed that cooking technique.

Tu_triky wrote:Yeah the double fry method is an advanced technique. :) The Belgian fry shop I used to go to in the East Village employed that cooking technique.

You've got twice-baked potatoes... Why not twice-fried French fries? :mrgreen:

bmwracer wrote:
You've got twice-baked potatoes... Why not twice-fried French fries? :mrgreen:

Heck yeah. Hey it works. The taste and texture come out great.

Hey should chat about Paul the Prescient be here? ;)

Eve wrote:Hey should chat about Paul the Prescient be here? ;)

Only if he's on the menu. :mrgreen:

Tu_triky wrote:

Heck yeah. Hey it works. The taste and texture come out great.

First fry to cook through. The second to crisp the outside. Works with frying meats as well for extra crispy coatings. Similar to the the prime rib cooking method of low and slow to get the inside to rare, then high to brown the outside for the best prime rib possible. :drooling:

Kijinnmaru wrote:
First fry to cook through. The second to crisp the outside. Works with frying meats as well for extra crispy coatings. Similar to the the prime rib cooking method of low and slow to get the inside to rare, then high to brown the outside for the best prime rib possible. :drooling:

Yeah that's the methodology. I've never tried cooking fries like that personally but can attest to the enhanced flavor.

Tu_triky wrote:Yeah that's the methodology. I've never tried cooking fries like that personally but can attest to the enhanced flavor.

I just saw an episode of America's Test Kitchen that used that procedure for fries: sliced Yukon Gold potatoes immersed in room temperature oil, then heated up to boiling, then cooked an extra 10-15 minutes 'til golden brown... And the fries (surprisingly) aren't greasy at all.

bmwracer wrote:
I just saw an episode of America's Test Kitchen that used that procedure for fries: sliced Yukon Gold potatoes immersed in room temperature oil, then heated up to boiling, then cooked an extra 10-15 minutes 'til golden brown... And the fries (surprisingly) aren't greasy at all.

Good. Make me some. :beaten:

Tu_triky wrote:Good. Make me some. :beaten:

Bring the Yukon Golds, peanut oil, and Dutch oven over... :mrgreen:

bmwracer wrote:
Bring the Yukon Golds, peanut oil, and Dutch oven over... :mrgreen:

Haha. A fair trade. Labor for materials.

Tu_triky wrote:Haha. A fair trade. Labor for materials.

You can bring your choice of chili and cheese, if you so desire. :victory: