tag:blogger.com,1999:blog-29556015.post5521362975159702903..comments2024-03-06T11:35:49.281-06:00Comments on A Frenchtown Kitchen & Garden: A Brief History of ChateaubriandAnonymoushttp://www.blogger.com/profile/10904171824244129391noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-29556015.post-79819224619930111252007-02-21T07:42:00.000-06:002007-02-21T07:42:00.000-06:00Thanks for visiting, everyone. I've been a bit rem...Thanks for visiting, everyone. I've been a bit remiss lately, not by choice.<BR/><BR/>Charles is right, size of the cut matters. There is no reason Chateaubriand must always be for two. The recipe calls for 2-2 1/2 pounds but I have used larger pieces, too.<BR/><BR/>TB, I often think about history lessons while I am planning my posts but — such a scatterbrain — I usually forget. . .<BR/><BR/>CF, everyone, I am on my way over...Anonymoushttps://www.blogger.com/profile/10904171824244129391noreply@blogger.comtag:blogger.com,1999:blog-29556015.post-72817188094688256692007-02-21T05:48:00.000-06:002007-02-21T05:48:00.000-06:00And now we know the rest of the story...sounds yum...And now we know the rest of the story...sounds yummy in my tummy..<BR/><BR/>I've busy attending to wedding plans(peek at my post)...but I'm back...missed you.savvycityfarmerhttps://www.blogger.com/profile/01123857662106999560noreply@blogger.comtag:blogger.com,1999:blog-29556015.post-83306377161771561702007-02-21T00:05:00.000-06:002007-02-21T00:05:00.000-06:00Here it is after midnight, and you've got me cravi...Here it is after midnight, and you've got me craving slabs of pink, rare beef.<BR/><BR/>Thanks for the history lesson too, Mimi. I love a good story almost as much as a good meal.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-29556015.post-85885860929815132512007-02-20T22:07:00.000-06:002007-02-20T22:07:00.000-06:00Had two thoughts about this right after I commente...Had two thoughts about this right after I commented on the recipe post.<BR/><BR/>1. You can change Wikipedia. (If you have a notion to) Anyone can edit the articles found there. But like me, you probably don't feel like it's that big a deal.<BR/><BR/>2. I used a bit larger cut than the recipe called for, (there are 5 of us) so instead of going by the time, I used a meat thermometer -- around 130 degrees should give you medium rare. It did for us.Charleshttps://www.blogger.com/profile/18056814818213078924noreply@blogger.comtag:blogger.com,1999:blog-29556015.post-58310693332139555992007-02-20T11:50:00.000-06:002007-02-20T11:50:00.000-06:00Jann, you're back!I look forward to hearing about ...Jann, you're back!<BR/><BR/>I look forward to hearing about your travels and the food you ate!Anonymoushttps://www.blogger.com/profile/10904171824244129391noreply@blogger.comtag:blogger.com,1999:blog-29556015.post-30878461518828592992007-02-20T11:08:00.000-06:002007-02-20T11:08:00.000-06:00What a wonderful dish-and the shallots, I try to u...What a wonderful dish-and the shallots, I try to use them as often as I can...you are so correct about their taste. This was another fine post, Mimi!Jannhttps://www.blogger.com/profile/12121472782540485266noreply@blogger.comtag:blogger.com,1999:blog-29556015.post-67488770351491771322007-02-20T07:41:00.000-06:002007-02-20T07:41:00.000-06:00I too have started using more shallots in my cooki...I too have started using more shallots in my cooking vs onions/garlic. MBH seems to enjoy the taste better or let me rephrase that seem not to notice the flavours as much as when I use garlic. Great follow-up on Chateaubriand.breadchickhttps://www.blogger.com/profile/04376772267923924607noreply@blogger.comtag:blogger.com,1999:blog-29556015.post-22489091195212606212007-02-19T21:17:00.001-06:002007-02-19T21:17:00.001-06:00And, BTW, you know how I feel: There is no law aga...And, BTW, you know how I feel: There is no law against improvising!Anonymoushttps://www.blogger.com/profile/10904171824244129391noreply@blogger.comtag:blogger.com,1999:blog-29556015.post-40535786745299456962007-02-19T21:17:00.000-06:002007-02-19T21:17:00.000-06:00Well, the recipe said 30 minutes would give me a m...Well, the recipe said 30 minutes would give me a medium rare result, Cyn, but I found it was a bit more medium than rare. Sometimes, I forget to set the timer!Anonymoushttps://www.blogger.com/profile/10904171824244129391noreply@blogger.comtag:blogger.com,1999:blog-29556015.post-55389071327119703712007-02-19T21:14:00.000-06:002007-02-19T21:14:00.000-06:00I actually wondered if the beef was to be served m...I actually wondered if the beef was to be served med/rare or not, as your cooking instructions seemed to take it a bit to the medium side. I like the variations you posted, cause, as you probably know by now, I am an "improv" kind of cook, and would likely have to make some kind of substitutions! We, too, like the Yukon Gold or those bitty red potatoes...yum.Farmgirl Cynhttps://www.blogger.com/profile/06596602094024708943noreply@blogger.comtag:blogger.com,1999:blog-29556015.post-1955257318746546432007-02-19T20:54:00.000-06:002007-02-19T20:54:00.000-06:00I think it has to do with the size of the cut of t...I think it has to do with the size of the cut of tenderloin, Lydia.<BR/><BR/>But that's far more meat than I eat at one sitting, and we always have some left over.Anonymoushttps://www.blogger.com/profile/10904171824244129391noreply@blogger.comtag:blogger.com,1999:blog-29556015.post-44267685489576534852007-02-19T18:26:00.000-06:002007-02-19T18:26:00.000-06:00Mimi, whenever I see Chauteaubriand on a menu, it'...Mimi, whenever I see Chauteaubriand on a menu, it's for two people. Do you know why? I've always wondered.Lydia (The Perfect Pantry)https://www.blogger.com/profile/18005372315838352874noreply@blogger.comtag:blogger.com,1999:blog-29556015.post-82508322372916980092007-02-19T18:16:00.000-06:002007-02-19T18:16:00.000-06:00Thanks, Sher! I don't even like to peel potatoes, ...Thanks, Sher! I don't even like to peel potatoes, much less carve them into little pieces.Anonymoushttps://www.blogger.com/profile/10904171824244129391noreply@blogger.comtag:blogger.com,1999:blog-29556015.post-89317810482095952602007-02-19T16:37:00.000-06:002007-02-19T16:37:00.000-06:00I dunno, Toni, you are pretty darned good! Love yo...I dunno, Toni, you are pretty darned good! Love your blog.<BR/><BR/>I am costantly delighted by what I see and read on food blogs.Anonymoushttps://www.blogger.com/profile/10904171824244129391noreply@blogger.comtag:blogger.com,1999:blog-29556015.post-17736847112136976122007-02-19T16:36:00.000-06:002007-02-19T16:36:00.000-06:00Mimi, I absolutely adore your photography. Like y...Mimi, I absolutely adore your photography. Like you, it is direct, unpretentious and it makes everything look good.<BR/><BR/>Thanks for the link, and the compliments on my photography. Someday I hope to be as good as you! And thanks, too, for the links to the reference sites - they're great!Tonihttps://www.blogger.com/profile/06822692768754916337noreply@blogger.com