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Wonderful, long, and warm MNSTF meeting at Dean and Laura's yesterday. Pics at: http://public.fotki.com/lsanderson/mnstf/mnstf_meeting_20020720/ I just noticed I didn't get a shot of Laura or of the two together.

Bruce had provided a small tasting menu, finally running home and returning with a baby bottle of Chateau d'Yquem. We obliged him by drinking it.

My bean pate continued to sweat olive oil over the course of the evening. (Note to self: next time, less more olive oil.) The chicken liver mousse also vanished, and just a bit of the pink stuff returned.

I drove Andrew home rather more close to 2:00 a.m. than I'd choose in retrospect. Joe tossed in the towel sometime between 10 and midnight, well before Andrew discovered Laura Jean's stash of gin.

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From:

minnehaha.livejournal.com

Various pates were excellent, as usual. As were the various sausages that Dean bought at the Wedge. You could deal with the olive oil sweating out of the bean pate simply by stirring it around once in a while.

B

From:

lsanderson.livejournal.com

Thanks. Yes, maybe I will have to start shopping at the Wedge again. It is almost just around the corner.

Stirring it around helps, but I pushed the oil just a wee bit too far. It can pretty much hold the emulsion until you hit a point. (It's basically just a mayonaise using the bean as the emulsifying agent instead of egg yolk.) I'd tasted it just before I dumped in the last half-cup or so and went, "This needs a bit more olive oil." Glugg. "Oops..." You can see and hear when it breaks, although it's not nearly as catastrophic as egg yolk. Still, it was a tasty end for the lima beans.