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Raw Ingredient and Mise en Place porn thread. - Page 200

post #2986 of 3356
11/20/12 at 8:53am
Quote:
Originally Posted by itsstillmatt View Post

It doesn't look like European woodcock.

Matt is an expert on woodcock, don't you know.
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post #2987 of 3356
11/21/12 at 5:07pm
for tomorrow:

8207518128_d128805f40_z.jpg
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post #2988 of 3356
11/21/12 at 5:11pm
Please take them out of the plastic bags!

Will you cook with Manton? What's planned?
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post #2989 of 3356
11/21/12 at 5:44pm
Yes, with Manton. Turkey, turkey consommé, corn bread, sweet potatoes, mushrooms, green beans, dressing, pumpkin soufflé. And lots of wine.
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post #2990 of 3356
11/21/12 at 5:49pm
Sounds great! Have a good time. Report back with pictures!

Did you get the mushrooms from eataly?
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post #2991 of 3356
11/21/12 at 5:57pm
Yes Eataly. In general, they have the widest variety of mushrooms at any given time. And I had to go to NJ to pick up the dog, and Eataly is close to a station ...
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post #2992 of 3356
11/21/12 at 6:04pm
Quote:
Originally Posted by gomestar View Post

Yes Eataly. In general, they have the widest variety of mushrooms at any given time. And I had to go to NJ to pick up the dog, and Eataly is close to a station ...

I was so very confused for a split second.
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post #2993 of 3356
11/21/12 at 6:06pm
Someone gotta tell Eataly to replace those plastic bags with paper bags though. I've seen you or Manton post mushrooms in those bags some time ago.
Generally, mushrooms hate plastic bags. They can't breath. Water condenses inside the plastic bags, the mushrooms begin to rot (quickly -- quicker for non-cultured mushrooms -- and results in food poisoning).
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post #2994 of 3356
11/21/12 at 6:28pm
I know. They have been in mesh vegetable bags for the past few hours.
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post #2995 of 3356
11/22/12 at 1:58pm
Quote:
Originally Posted by mgm9128 View Post

Terrific. The whole experience. The toasts are incredible, the brains I find to be delicious. Without a doubt my favorite game bird.

Recipe details?

Am looking to prepare some in the run up to Xmas and any tips would be very much appreciated!

T.
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post #2996 of 3356
11/23/12 at 8:02am
Quote:
Originally Posted by Tusse View Post

Recipe details?
Am looking to prepare some in the run up to Xmas and any tips would be very much appreciated!
T.

http://forums.egullet.org/topic/143493-dinner-2012/page__st__2430__p__1897125#entry1897125

More specifically, roast in a 300F with a good amount of butter, olive oil and 2 crushed cloves of garlic, basting continuously. Let rest, then carve. Keep the breasts and legs warm on a hot plate. Chop up the innards and add them to some finely chopped foie gras, ~50g for two birds, season with cognac, salt and pepper. Cut the the bones into small pieces and brown them in the roasting pan. Deglaze with chicken stock, strain, infuse with a bit of the innard/foie gras mixture, strain again, reduce, then season with cognac. Fry a piece of bread in the cooking fat, cut it in half, then spread on the innards and cook under the broiler for 2 or 3 minutes, until nicely browned. Split the heads, season with fleur de sel and pepper. Wrap the breasts and legs in the cabbage, but you could skip that step if you don't have a circulator and it would still taste delicious.
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post #2997 of 3356
11/23/12 at 8:19am
Quote:
Originally Posted by mgm9128 View Post

http://forums.egullet.org/topic/143493-dinner-2012/page__st__2430__p__1897125#entry1897125 (warning: do not scroll up)
More specifically, roast in a 300F with a good amount of butter, olive oil and 2 crushed cloves of garlic, basting continuously. Let rest, then carve. Keep the breasts and legs warm on a hot plate. Chop up the innards and add them to some finely chopped foie gras, ~50g for two birds, season with cognac, salt and pepper. Cut the the bones into small pieces and brown them in the roasting pan. Deglaze with chicken stock, strain, infuse with a bit of the innard/foie gras mixture, strain again, reduce, then season with cognac. Fry a piece of bread in the cooking fat, cut it in half, then spread on the innards and cook under the broiler for 2 or 3 minutes, until nicely browned. Split the heads, season with fleur de sel and pepper. Wrap the breasts and legs in the cabbage, but you could skip that step if you don't have a circulator and it would still taste delicious.
ftfy
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post #2998 of 3356
11/23/12 at 9:07am
Quote:
Originally Posted by b1os View Post

ftfy
WTF was that?
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post #2999 of 3356
11/23/12 at 10:20am
Quote:
Originally Posted by b1os View Post

ftfy



Oh dear god.
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post #3000 of 3356
11/23/12 at 10:31am
Quote:
Originally Posted by Bhowie View Post

WTF was that?
^This. And that. v
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