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Raw Ingredient and Mise en Place porn thread. - Page 125

post #1861 of 2713
2/3/12 at 9:52am
Quote:
Originally Posted by mgm9128 View Post

Not at the moment, boo. But I can promise you'll see a lot of cool new stuff in around May.
Awww. frown.gif
I still hope for low budget Immersion Circulators. laugh.gif
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post #1862 of 2713
2/3/12 at 9:58am
Quote:
Originally Posted by b1os View Post

Awww. frown.gif
I still hope for low budget Immersion Circulators. laugh.gif

They are in your future. The gentelman I met with was from Germany. It's a good sign for you.
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post #1863 of 2713
2/3/12 at 10:03am
Quote:
Originally Posted by iammatt View Post

It's sad. The place here with the best meat has a butchering team that looks like it trims the meat with its teeth.

Yes. There's a place at the farmer's market called Flying Pigs that has excellent pork, but the way they cut it for retail is so pathetic that it's not worth buying. Ditto for the dayboat fish that go there.

Here's the piece I ended up getting.

467

Eataly cuts to order, so thankfully it wasn't already cut into .25" thick chops.
Edited by ehkay - 2/3/12 at 10:41am
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post #1864 of 2713
2/3/12 at 10:27am
Hey mgm, you were supposed to get back to me!
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post #1865 of 2713
2/3/12 at 10:49am
Quote:
Originally Posted by Manton View Post

that is a damned handsome photo
although if you are going to trim it like that, why not scrape the bone?

two minds.
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post #1866 of 2713
2/4/12 at 9:40am
Look away, Foodguy.

237
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post #1867 of 2713
2/4/12 at 9:50am
2012-02-04101446.jpg

2012-02-04102711.jpg

2012-02-04103309.jpg
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post #1868 of 2713
2/5/12 at 2:23pm
From

263

To

467
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post #1869 of 2713
2/5/12 at 4:07pm
469
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post #1870 of 2713
2/5/12 at 7:43pm
Quote:
Originally Posted by mgm9128 View Post

469

where from?
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post #1871 of 2713
2/5/12 at 7:57pm
Quote:
Originally Posted by AEK View Post

where from?

Perigord.
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post #1872 of 2713
2/6/12 at 1:05pm
Vermillion seabass/ Jewel Grouper inlove.gif

263
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post #1873 of 2713
2/6/12 at 2:35pm
Thread Starter 
7598b75c.jpg

2e9aec65.jpg

Rouget! What should I make?
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post #1874 of 2713
2/6/12 at 2:39pm
Matt once posted a recipe of Robuchon. You might try that.

Edit: I think it was "Rougets et pommes de terre grillées et basilic".
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post #1875 of 2713
2/6/12 at 2:41pm
Thread Starter 
think i found it. thx
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