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massive kitchen + superbly talented chef ... what would you bring him to cook?

post #1 of 135
6/8/10 at 9:22pm
Thread Starter 
Say you're going to a chef's house ... but not a line cook at Applebee's, but rather a 4-star Times rated chef with a history of luxurious and exotic food. He asks you to bring interesting ingredients so he can have some fun and make you some food in his kitchen.

What would you bring???





(and while this question is meant to entertain 99% of you ... I actually need suggestions, I'm in this situation)
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post #2 of 135
6/8/10 at 9:24pm
In first with foie gras! Now to think of other things.

Wait. Wut? Other things?
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post #3 of 135
6/8/10 at 9:33pm
Thread Starter 
I thought of foie. The thing is, he has probably consumed and handled a dump truck of foie gras over the years, he must be bored of preparing it by now. I'm actually starting with some rhubarb. It's in season and it poses a challenge. But need moar, much moar...
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post #4 of 135
6/8/10 at 9:34pm
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post #5 of 135
6/8/10 at 9:34pm
Okay, have that out of the way.

Interesting meats. Can be preparation, like cured, pate or seasoning, or the meat itself, like ostrich, gator, buffalo.

Interesting spices. Things you don't usually taste.
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post #6 of 135
6/8/10 at 9:39pm
Thread Starter 
if you can tell me where to get that, gdl, I'd consider it. And it has to transport pretty easy, it must NOT in any way ruin the Didier Pur Sang I'll be bringing as a consolation prize for being an awkward guest. And I like the meats idea, I'll parooze around some specialty stores. an ostrich egg might be interesting, I can get those easily.
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post #7 of 135
6/8/10 at 9:40pm
I would try Chinatown. Or the Gowanus.
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post #8 of 135
6/8/10 at 9:41pm
Thread Starter 
and what would be your second choice ingredient?
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post #9 of 135
6/8/10 at 9:42pm
It's honestly hard to answer your question not knowing anything about the chef and his cuisine. I would suggest going to the market and seeing what inspires you. Maybe a great fish, maybe soft shell crabs, maybe some great looking produce.
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post #10 of 135
6/8/10 at 9:47pm
An old rooster; pig's feet, ribs, tail; beef shank; oxtail; sweetbread.
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post #11 of 135
6/8/10 at 9:52pm
Thread Starter 
nice, all of these. soft shell crab might be of particular interest to me.
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post #12 of 135
6/8/10 at 10:06pm
Give him a cold protein to work with (sea food) Give him something he can braise or sous vide Something nice to grill like octopus
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post #13 of 135
6/8/10 at 10:15pm
A medley of fresh mushrooms/fungi? Any chef would be delighted with that as part of their cooking palate.

An exotic, delicious fruit like mangosteen? I don't know if you can get these in NY, or what time of year they are available by import. Also, of course, you can not go wrong with a flat of heady wild strawberries.

Guanciale as a fat to render and cook with? Squab as the meat?

See if he has a turbotiere and then bring over a whole turbot for him to poach. I think that would be a lot of fun.

Find a place that sells fresh boar and buy a variety of cuts, allowing him to cook a variety of dishes from them.
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post #14 of 135
6/8/10 at 10:48pm
Lemons.
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post #15 of 135
6/8/10 at 11:10pm
Oxtail. Nice call.

Recently, from my special chef you'll be treated with one day Gome:

Halibut cheeks
Waygu ribs
Buffalo fillet
Venison sausage
Bay of Fundy lobster (poached in truffle oil)
Ostrich
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