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On April 18 2012 18:49 Newbistic wrote:Show nested quote +On April 18 2012 18:19 oGoZenob wrote:a non-french trying our cuisine ?? Blasphemy ! just a small advice, here we cut shallot in little pieces, not ring-like things, because it taste beter taht way =) And if you want to try something a little different, you can replace the wine with cider (the french one : http://en.wikipedia.org/wiki/Cider#France) Seriously, rabbit cooked in cider ("lapin au cidre") is the best thing that ever happened to mankind ! Thanks for the tip  All it said in the recipe was "chop shallots" and not how it should be done. I oscillated between a fine dice and thinly sliced, but went with sliced. Next time I'll cut it into little pieces. Would you recommend making any other changes to the recipe besides just swapping out the wine for cider?
As an actual French chef (well a chef in a french restaurant) i think the rings are fine in this sauce, if you mince them you release a bit more flavor by virtue of greater surface area, but since you are not straing the sauce and serving it more rustic the bigger peices are merely a stylistic change.
The method given (ala minute) meaning basicly cooked at the moment is one that can easily be applied to almost any protein. Often i see the sauces in these preperations finished with heavy cream, creme fraiche, or sour cream to add a richness to the dish that would also go well with the parsely finish.
I would recomend this method generally for white fleshed protein though, and cuts of beef or duck or other red meats benifit more from methods such as a braise, or rendering out of fat in the case of duck. Another variation with the exact same ingredients would be cooking the sauce seperatly (adding a bit of cream at the end), which is called sauce vin blanc (usually), and cooking the protein seperatly. Say if you wanted to serve this with poached fish, or roasted chicken.
Branching further, you could consider replacing white wine with red, something not too tanic (think tempernillo), to add a more earthy element to the rabbit. Another varitation would be the replacement of parsley for something more exotic, say tarragon.
One of the basic things about french cooking is that from one preperation you can extrapolate many with varitations on ingredients with the sae techniques.
hope you continue your path down the fench side of cooking.....now get to work on yor brunoise...commis these days.....
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Why jodized salt why why why  ? Regular salt tastes much better.
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"Like the french sc players like whine and cheese"
i see what u did there
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just some advice but i think you can rub the meat with the salt and pepper ^^
instead of just sprinkling it on top
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On April 19 2012 11:01 pigtheman wrote:
just some advice but i think you can rub the meat with the salt and pepper ^^
instead of just sprinkling it on top
its better to rub it in makes sure it gets in there instead of jsut lying on top imo
for future refrence, to chop is like dicing but in general you dont really bother with getting the perfect squares you want for dicing, generally you chop things that isnt going to be visible to the customer like if your going to strain it
if you ever get the chance its alot of fun to take apart a whole rabit, its pretty easy butchering its built almost exactly like a chicken and seeing those huge giant front teeth is something else
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I love your old series, and I love your new one ^^, can you cross post these from your blog a la Haji?
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Great blog, looking forward to more. Looks delicious.
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RABBITS ARE NOT RODENTS!
nice blog btw
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That looks delicious! There's just one thing though:
+ Show Spoiler +Rabbits are in the order lagomorpha, not rodenta. Sorry, that was really bothering me for some reason.
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On April 19 2012 14:47 PenguinWithNuke wrote:That looks delicious! There's just one thing though: + Show Spoiler +Rabbits are in the order lagomorpha, not rodenta. Sorry, that was really bothering me for some reason.
yea man! we OCD people just can't stand watching an obviously false piece of information lying around!
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On April 19 2012 02:34 Shymon wrote:Show nested quote +On April 18 2012 18:49 Newbistic wrote:On April 18 2012 18:19 oGoZenob wrote:a non-french trying our cuisine ?? Blasphemy ! just a small advice, here we cut shallot in little pieces, not ring-like things, because it taste beter taht way =) And if you want to try something a little different, you can replace the wine with cider (the french one : http://en.wikipedia.org/wiki/Cider#France) Seriously, rabbit cooked in cider ("lapin au cidre") is the best thing that ever happened to mankind ! Thanks for the tip All it said in the recipe was "chop shallots" and not how it should be done. I oscillated between a fine dice and thinly sliced, but went with sliced. Next time I'll cut it into little pieces. Would you recommend making any other changes to the recipe besides just swapping out the wine for cider? + Show Spoiler +As an actual French chef (well a chef in a french restaurant) i think the rings are fine in this sauce, if you mince them you release a bit more flavor by virtue of greater surface area, but since you are not straing the sauce and serving it more rustic the bigger peices are merely a stylistic change.
The method given (ala minute) meaning basicly cooked at the moment is one that can easily be applied to almost any protein. Often i see the sauces in these preperations finished with heavy cream, creme fraiche, or sour cream to add a richness to the dish that would also go well with the parsely finish.
I would recomend this method generally for white fleshed protein though, and cuts of beef or duck or other red meats benifit more from methods such as a braise, or rendering out of fat in the case of duck. Another variation with the exact same ingredients would be cooking the sauce seperatly (adding a bit of cream at the end), which is called sauce vin blanc (usually), and cooking the protein seperatly. Say if you wanted to serve this with poached fish, or roasted chicken.
Branching further, you could consider replacing white wine with red, something not too tanic (think tempernillo), to add a more earthy element to the rabbit. Another varitation would be the replacement of parsley for something more exotic, say tarragon.
One of the basic things about french cooking is that from one preperation you can extrapolate many with varitations on ingredients with the sae techniques.
hope you continue your path down the fench side of cooking.....now get to work on yor brunoise...commis these days.....
That's a monster post, I'd 5/5 it if I could. Btw rabbit is white meat, right?
On April 19 2012 14:47 PenguinWithNuke wrote:That looks delicious! There's just one thing though: + Show Spoiler +Rabbits are in the order lagomorpha, not rodenta. Sorry, that was really bothering me for some reason.
Damn, you are right. I thought something was wrong in the back of my head when I wrote "rodent".
I should know this because in Final Fantasy VI Setzer had the "Lagomorph" spell when he does this slot machine ability, wherein a rabbit pops out and heals the entire party for about 200 hitpoints. Lol. I will fix this.
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Did somebody mention FFVI? Can't believe that game is 18 years old now. Nice post, will definately have to steal some of your build orders.
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Love cooking blogs, this one was great
I'm sad you didn't get to try it though! What kind of friend lets you cook for them and then you don't to have some 
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I like how you even upped the picture quality for the higher quality series. =P
Looks awesome and well done, I think I remain your #1 vegetarian fanboy. <3
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The build order was clean and crisply executed. Perfect metagaming serah. Grandmaster!
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*que mouth watering* Man that things looks great, also i'm not sure why this is so hard to find in America, our rabbit population is pretty large here too, and despite them being cute, there are a lot of those guys here. I'm not for killing all of them, but some population culling may happen soon, so you might see some of these guys in your supermarkets. If you want them any other way, i'd suggest buying from selected specialty markets.
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EPT
