or Connect
New Posts  All Forums:

Posts by mgm9128

I made a civet from the shoulders last week. The recipe in the Ducasse book called for cooking them for one hour. It took more like four and a half. I found them a little tricky to get just right.
Merci. It is indeed hare. The loin. Scrumptious meat.
Scottish hare..washed down with a tall glass of ionized water at a pH of 9.5
Yes, but I feel the plate is lacking a swoosh or a smear of something. Perhaps he should make two cakes and puree one?
Try a chainsaw.
+1
I'd recommend the vegetable tamale.
For black winter, definitely into March, perhaps even early April, depending how the season goes. They are really at their peak around mid-January to late February. I'd say that is the best time to be eating and paying for black truffles in a restaurant. White has already started, but they are still immature. I wouldn't bother with them until mid to late October. They last usually into the early part of January.
The Latvian puree swoosh is unlike any other.
Pumpkin ravioli
New Posts  All Forums: