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Raw Ingredient and Mise en Place porn thread. - Page 18

post #256 of 3639






post #257 of 3639
Ramps. Asparagus. Beef. Chanterelle. Spring is so yummy
post #258 of 3639
grass-fed beef? color and marbling would indicate perhaps?
post #259 of 3639
^ Yes.
post #260 of 3639
Thread Starter 
I can't find ramps or chanterelles anywhere recently all looks great
post #261 of 3639
You'll never guess where to find the finished product.

post #262 of 3639
Plugra is awesome.
post #263 of 3639
Quote:
Originally Posted by kwilkinson View Post
Plugra is awesome.

Plugra for cooking, Kerrygold for spreading.
post #264 of 3639
Not sure why but they look less fresh than they actually were in this picture.
post #265 of 3639
that looks like a nice start for a bouillabaise.
post #266 of 3639
I am very squirmish, fish with the heads still on is a no-no for me When I see people eat a whole roasted/fried fish I need to turn away quickly.



anyway, as for me:






post #267 of 3639
Quote:
Originally Posted by edmorel View Post
I am very squirmish, fish with the heads still on is a no-no for me When I see people eat a whole roasted/fried fish I need to turn away quickly.

I try to buy whole fish when I can, not because I want to prepare them whole but because I want the heads and bones for stock.



post #268 of 3639
^ we need to have a fish stock tutorial.
post #269 of 3639
Quote:
Originally Posted by Huntsman View Post
^ we need to have a fish stock tutorial.

It's very easy. I will post it in the stock thread.
post #270 of 3639
Quote:
Originally Posted by edmorel View Post




For lunch today I had a big bowl of iced baby radishes that were picked this morning, with butter and sea salt. Absolutely delicious.
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