tag:blogger.com,1999:blog-3917772805016748074.post8226483373897230259..comments2024-02-15T08:09:27.015-05:00Comments on Rachelle Eats Food: Quail Stuffed with Poultry, Foie Gras and French PlumsUnknownnoreply@blogger.comBlogger3125tag:blogger.com,1999:blog-3917772805016748074.post-19669558128533659542009-09-09T10:12:54.145-04:002009-09-09T10:12:54.145-04:00Beautiful dinner! Thanks again for the inspiration...Beautiful dinner! Thanks again for the inspiration - and for reposting! I'll be heading to the Chelsea Smokehouse this weekend, I hope.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3917772805016748074.post-34619475410263933652009-09-09T09:52:45.212-04:002009-09-09T09:52:45.212-04:00haha, thanks! I've craved some pretty odd thin...haha, thanks! I've craved some pretty odd things early in the morning. Glebe garage sale hot dog at 7am??<br /><br />the mead reduction was similar to a port reduction – sweet, and with the addition of the onions made it the perfect accompaniment to the quail.Rachellehttps://www.blogger.com/profile/13965824356280071210noreply@blogger.comtag:blogger.com,1999:blog-3917772805016748074.post-62768465088195471982009-09-09T09:32:23.951-04:002009-09-09T09:32:23.951-04:00Oh I'm every so happy you've decided not t...Oh I'm every so happy you've decided not to stop posting dishes. I learn lots about attractive plating from wandering your blog!<br /><br />Only problem: It's 9:30 am and I'm craving stuffed quail and fois gras. And my mind is racing, trying to figure out what a mead reduction tastes like :)<br /><br />Keep up the good work!donhttp://www.foodieprints.comnoreply@blogger.com