Comments on: Augustin – Ho Chi Minh City http://gastronomyblog.com/2008/03/31/augustin/ My husband likes Astronomy. I prefer Gastronomy. Wed, 08 Feb 2012 18:05:52 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Jon F. http://gastronomyblog.com/2008/03/31/augustin/#comment-1193 Jon F. Mon, 14 Apr 2008 04:42:03 +0000 http://gastronomyblog.com/2008/03/31/augustin/#comment-1193 I think that sounds just like another pate farce. There are a lot of variations on terrines and pate all across France, as far as I know. The aspic is there to keep the terrine moist, and it looks pretty and adds a nice salty touch. I think that sounds just like another pate farce. There are a lot of variations on terrines and pate all across France, as far as I know. The aspic is there to keep the terrine moist, and it looks pretty and adds a nice salty touch.

]]> By: Jon F. http://gastronomyblog.com/2008/03/31/augustin/#comment-1191 Jon F. Mon, 07 Apr 2008 22:12:10 +0000 http://gastronomyblog.com/2008/03/31/augustin/#comment-1191 This looks like a French restaurant from ages past. Very cute. Two things: 1. A terrine is just a mold. I.e. you can make a pate in a terrine. You can make other things in a terrine too though. It's really about the shape. Although some will argue that a terrine involves a coarser distribution of the force meat, they just don't what they're talking about. 2. That souffle is burnt! I'm sure it was tasty though. How do the Vietnamese feel about the French? This looks like a French restaurant from ages past. Very cute.

Two things:

1. A terrine is just a mold. I.e. you can make a pate in a terrine. You can make other things in a terrine too though. It’s really about the shape. Although some will argue that a terrine involves a coarser distribution of the force meat, they just don’t what they’re talking about.

2. That souffle is burnt! I’m sure it was tasty though.

How do the Vietnamese feel about the French?

]]> By: Gastronomer http://gastronomyblog.com/2008/03/31/augustin/#comment-1192 Gastronomer Mon, 07 Apr 2008 11:29:11 +0000 http://gastronomyblog.com/2008/03/31/augustin/#comment-1192 Gourmet Piggy - What do you call the traditional French force meat that uses meat, herbs, vegetables, and aspic and is made in a terrine? Ruhlman talks about it at length in Reach of a Chef and it's supposed to be really pretty. I didn't notice it at the time, but the souffle crust is mighty crusty. It was damn good anyway. The Vietnamese are good friends with the French. In fact, it's Vietnam-France friendship week right now. Many members of my family speak French and we all agree that pate and baguettes are wonderful. Gourmet Piggy – What do you call the traditional French force meat that uses meat, herbs, vegetables, and aspic and is made in a terrine? Ruhlman talks about it at length in Reach of a Chef and it’s supposed to be really pretty.

I didn’t notice it at the time, but the souffle crust is mighty crusty. It was damn good anyway.

The Vietnamese are good friends with the French. In fact, it’s Vietnam-France friendship week right now. Many members of my family speak French and we all agree that pate and baguettes are wonderful.

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