http://www.amyglaze.com/how-to-stuff-sa/?utm_source=rss&utm_medium=rss&utm_campaign=how-to-stuff-sa 3-Michelin star kitchen stories and recipes! Join me on my cooking adventures from Paris to Pescadero and everywhere in between Mon, 18 Apr 2016 08:17:52 +0000 hourly 1 https://wordpress.org/?v=6.7.1 http://www.amyglaze.com/how-to-stuff-sa/#comment-140572 Mon, 18 Apr 2016 08:17:52 +0000 http://www.mrsglaze.com/2007/06/29/how-to-stuff-sa/#comment-140572 If my problem was a Death Star, this article is a photon toerdpo.

]]> http://www.amyglaze.com/how-to-stuff-sa/#comment-6362 Tue, 31 Jul 2007 16:40:46 +0000 http://www.mrsglaze.com/2007/06/29/how-to-stuff-sa/#comment-6362 Im in love with you (and your blog and videos)…wishing you luck on your top chef application…
greg…

]]> http://www.amyglaze.com/how-to-stuff-sa/#comment-6361 Mon, 09 Jul 2007 08:55:03 +0000 http://www.mrsglaze.com/2007/06/29/how-to-stuff-sa/#comment-6361 I’ve been cooking in NYC and New Jersey for over 20 years. Now Exec chef in NJ hotel. Just wanted to let you know that I thoroughly enjoyed the Boudin Blanc video. Fun, Entertaining, Amusing, Downright Funny and yet informative with precise instructions on Sausage making. Well Done.
Congratulations and continued success.

]]> http://www.amyglaze.com/how-to-stuff-sa/#comment-6360 Sun, 08 Jul 2007 11:08:37 +0000 http://www.mrsglaze.com/2007/06/29/how-to-stuff-sa/#comment-6360 Are you aware of the REAL Id Act and its implications for all Americans, both at home and abroad? http://www.aaro.org/

]]> http://www.amyglaze.com/how-to-stuff-sa/#comment-6359 Sat, 07 Jul 2007 10:51:17 +0000 http://www.mrsglaze.com/2007/06/29/how-to-stuff-sa/#comment-6359 Mrs. Glaze, you are hilarious — I loved this video!!

]]> http://www.amyglaze.com/how-to-stuff-sa/#comment-6358 Thu, 05 Jul 2007 09:19:51 +0000 http://www.mrsglaze.com/2007/06/29/how-to-stuff-sa/#comment-6358 Delightful video. It’s really cool to see how real people cook!

]]> http://www.amyglaze.com/how-to-stuff-sa/#comment-6357 Thu, 05 Jul 2007 03:37:03 +0000 http://www.mrsglaze.com/2007/06/29/how-to-stuff-sa/#comment-6357 Ms. Glaze, yesterday I went to Monoprix (for the first time) and I saw the fixings for sausage stuffing. The meat, itself.
Didn’t see any intestines though. :0l Which, in my case, may have been a good thing. :0)
Thanks to this recipe, I can bypass their “stuffing” and make me own!

]]> http://www.amyglaze.com/how-to-stuff-sa/#comment-6356 Wed, 04 Jul 2007 11:19:03 +0000 http://www.mrsglaze.com/2007/06/29/how-to-stuff-sa/#comment-6356 Susan – Thanks for your comment! I studied at LCB in Paris. I went about pursuing the cooking profession backwards. After having cooked in restaurants in SF and London and having taught basic foods to hormonally challenged teens for five years, I decided to go back and get the actual cooking degree.
I dont regret it! It was a lot of fun, but I’m glad I knew what working in restaurants was all about beforehand. There are people who find out they hate cooking professionally after they’ve shilled out the big bucks for a fancy education. My suggestion is to think about how you will use the degree and do an internship at a restaurant to see if it’s enjoyable. Email me directly if you need more info! Be happy to help out!!!
Gilles – Gros Bisous!!! Vegetarian sausage, huh? You know I’m very meat focused so I’ll have to think about this one. Is fish acceptable? Sub the veal for firm white fish and grind it up. leave out the fatback. Mix with some chopped prawns for color and toss in some nice minced herbs like: cilantro and ground fresh ginger. Cook it gently. I still prefer meat casings to the synthetic, and that will cancel the vegetarian aspect to the dish. You can always roll the sausage up in celophane and poach it in water. Anyone else have any good suggestions!?!?
Stu – I’m glad it worked out for you! Like the addition of raisins.
Mlle. Smith – the squeezy aspirator thing is just called a “poche patisserie”. It’s a pastry bag in the States. If you can’t find one, use a plastic bag and cut a hole in one the corners. You will need some kind of tip though…

]]> http://www.amyglaze.com/how-to-stuff-sa/#comment-6355 Mon, 02 Jul 2007 13:59:21 +0000 http://www.mrsglaze.com/2007/06/29/how-to-stuff-sa/#comment-6355 oops, sorry for the obvious question. 🙂 just finished reading all your lcb posts. i am so intrigued. the program looks great.

]]> http://www.amyglaze.com/how-to-stuff-sa/#comment-6354 Mon, 02 Jul 2007 13:01:49 +0000 http://www.mrsglaze.com/2007/06/29/how-to-stuff-sa/#comment-6354 hi ms. glaze, i just found your blog and i must say you are amazing! wow, love all the food. just curious but where did you goto school? i think i’m past considering going to cooking school or working in restaurant but i am always curious. 🙂

]]> http://www.amyglaze.com/how-to-stuff-sa/#comment-6353 Sat, 30 Jun 2007 09:47:31 +0000 http://www.mrsglaze.com/2007/06/29/how-to-stuff-sa/#comment-6353 Yesterday the pork loins were too expensive for me, so I used your mustard/rosemary recipe on much cheaper boneless chops. I also happened to have some raisins to hand so I threw a few in. It worked out very fine.

]]> http://www.amyglaze.com/how-to-stuff-sa/#comment-6352 Sat, 30 Jun 2007 06:30:35 +0000 http://www.mrsglaze.com/2007/06/29/how-to-stuff-sa/#comment-6352 This was so funny. What’s that sausage squeezy aspirator-like thing called? Maybe I can purchase one.
Ohmigosh, I feel so empowered…you’re going to turn me into a real cook!

]]> http://www.amyglaze.com/how-to-stuff-sa/#comment-6351 Sat, 30 Jun 2007 05:28:01 +0000 http://www.mrsglaze.com/2007/06/29/how-to-stuff-sa/#comment-6351 Amy you are beautiful, talented and absolutely hilarious. I’m glad I’m not the only one who can find humour in such things as sausage stuffing…
Im having trouble eating red meat these days, what would you suggest for vegetarian sausages?

]]> http://www.amyglaze.com/how-to-stuff-sa/#comment-6350 Sat, 30 Jun 2007 02:15:41 +0000 http://www.mrsglaze.com/2007/06/29/how-to-stuff-sa/#comment-6350 Alpha Chen – Thanks for the link – I’m in style!!! I don’t watch any of those women cook (don’t have cable TV here), so I had no idea. I just wanted to wear something bright against the white backdrop. But now that I know what I can get away with…

]]> http://www.amyglaze.com/how-to-stuff-sa/#comment-6349 Fri, 29 Jun 2007 22:46:20 +0000 http://www.mrsglaze.com/2007/06/29/how-to-stuff-sa/#comment-6349 Great video! Just wanted to say that I found your outfit very amusing in light of this article:
http://www.nytimes.com/2007/06/27/dining/27scoo.html

]]> http://www.amyglaze.com/how-to-stuff-sa/#comment-6348 Fri, 29 Jun 2007 14:07:32 +0000 http://www.mrsglaze.com/2007/06/29/how-to-stuff-sa/#comment-6348 SAS – I downloaded that episode on ITunes! I dig fish sausage, but HUNG is soooooo much better than everyone. I’ve cooked with him. He taught me more in a week than some people have in years. The man is TALENTED!!!!
King – Bious! Still want to come to court. Sorry i couldn’t make the last picnic. Your humble servent, Ms. Glaze

]]> http://www.amyglaze.com/how-to-stuff-sa/#comment-6347 Fri, 29 Jun 2007 12:54:50 +0000 http://www.mrsglaze.com/2007/06/29/how-to-stuff-sa/#comment-6347 My God this Video is amazing, I mean, i mean…. that’s probably the funniest food making video i ever saw !!! Congratulations !!!! and thanks …

]]> http://www.amyglaze.com/how-to-stuff-sa/#comment-6346 Fri, 29 Jun 2007 12:13:43 +0000 http://www.mrsglaze.com/2007/06/29/how-to-stuff-sa/#comment-6346 Here’s a winning seafood sausage from a recent episode of Top Chef. Unfortunately, it was not Hung’s dish.
http://www.bravotv.com/Top_Chef/toprecipe/episode_2.php

]]> http://www.amyglaze.com/how-to-stuff-sa/#comment-6345 Fri, 29 Jun 2007 10:11:12 +0000 http://www.mrsglaze.com/2007/06/29/how-to-stuff-sa/#comment-6345 Pille – I love your blog! i’m glad you found this post humourous and not too offensive.
Chef – Very funny. You’re a better sausage stuffer than me by far. Way more practice. But at least Tse and I don’t use a machine. Hmmmmm?
Berry – By St. Pierre, I’m assuming you mean the fish? I know at Guy Savoy we often serve St. Pierre covered with black truffle slices when they are season, but never as fish sausage. I bet Keller’s Boudin is really good – what isn’t at the French Laundry? During winter at Guy Savoy we do a sausage with foie gras and truffles which is where I got the idea, the stuffing is different though.

]]> http://www.amyglaze.com/how-to-stuff-sa/#comment-6344 Fri, 29 Jun 2007 10:03:03 +0000 http://www.mrsglaze.com/2007/06/29/how-to-stuff-sa/#comment-6344 Interestingly, Thomas Keller does a “Boudin Blanc de Saint Pierre” at the French Laundry (Napa, California) that also has black truffles in it.
Sounds quite tasty!

]]> http://www.amyglaze.com/how-to-stuff-sa/#comment-6343 Fri, 29 Jun 2007 06:31:33 +0000 http://www.mrsglaze.com/2007/06/29/how-to-stuff-sa/#comment-6343 Hey Amy, votre recette de boudins et de saucisses à l’air très très bonne. En plus vous faites ça comme si vous faisiez ça tout les jours. c’est vraiment superbe.
Continues comme ça et tu viendras une grande chefs.

]]> http://www.amyglaze.com/how-to-stuff-sa/#comment-6342 Fri, 29 Jun 2007 03:36:44 +0000 http://www.mrsglaze.com/2007/06/29/how-to-stuff-sa/#comment-6342 That was hilarious. You’re two naughty girls (sorry, sausage-makers!)

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