Tuesday, November 11, 2008
DIY- Braised, Stuffed Pig's Head
For any foodies out there, you may have heard of Carol Blymire, a PR exec who decided to cook every dish in the French Laundry cookbook and blog about each and every recipe it took her over 18 months to get through the 100 recipes in the book, some of which take several days to prepare. French Laundry of course, being one of the nicest (if not the nicest) restaurant in the US. The cuisine at the restaurant is ridiculous in both imagination and scope of preparation (a tasting menu runs about $250-$400 per person, between 5-20 courses, with dinner lasting between 3.5 and 4 hours). Now, this blog has been out for a while, and as I write this she's completed the challenge she set for herself, but I recently came across this post, which details the 3 day process of braising and stuffing a pig's head. Bad. Ass. With video footage.
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3 comments:
Where's the restaurant located?
Napa Valley, CA- check our more info on wikipedia- http://en.wikipedia.org/wiki/French_laundry
my brother has eaten there, and he said the food is hella good but it is not worth the money. i have been to its sister restaurant Bouchon in Yountville, CA which was really nice and much less expensive. i drove by French Laundry and it looks like such a hole in the wall, but the hype around that place is tremendous out here.
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