Tiki Food Recipes - Tiki Drinks and Food

PG Professor G Member the Tiki Wastelands Joined: Sep 03, 2011 Posts: 346	PG Professor G Posted posted on Sat, Dec 17, 2011 9:42 PM That's tougher than it sounds, Joke, and the cook's skills must have been formidable: overheat foie gras and it just flat melts away. I believe I read that Donn Beach did use duck livers in his rumaki on some occasions. My one highly personal reservation is that I'm not sure you need to make rumaki out of anything generally considered desirable. I may not be the best judge; I can do retro and I'm superb at faux, but I'm a long, long way from chic. By the way, Gentle Hangman, I'm intrigued by the curry flavor in your take on rumaki. I may try a curry aioli instead of the sri racha next time. [ Edited by: Professor G 2011-12-17 21:43 ]

That's tougher than it sounds, Joke, and the cook's skills must have been formidable: overheat foie gras and it just flat melts away. I believe I read that Donn Beach did use duck livers in his rumaki on some occasions. My one highly personal reservation is that I'm not sure you need to make rumaki out of anything generally considered desirable. I may not be the best judge; I can do retro and I'm superb at faux, but I'm a long, long way from chic.

By the way, Gentle Hangman, I'm intrigued by the curry flavor in your take on rumaki. I may try a curry aioli instead of the sri racha next time.

[ Edited by: Professor G 2011-12-17 21:43 ]

Post #617705 by Professor G on Sat, Dec 17, 2011 9:42 PM