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Raw Ingredient and Mise en Place porn thread. - Page 201

post #3001 of 3604
^ Holy shit, I was going to ask, "What are those, tomato Eggo waffles? And then I scrolled up and read: "Sometimes, just too lazy to fry green tomatoes. Season the slices and pop them in the waffle iron."
post #3002 of 3604
Quote:
Originally Posted by mgm9128 View Post


Gorgeous birds.
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post #3005 of 3604
dp
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tp
post #3007 of 3604
The slight irregularity in shapes makes it that much better, otherwise people will think you bought them from Trader Joe's. [1]



[1]http://forums.egullet.org/topic/143493-dinner-2012/page__st__2550__p__1899167#entry1899167
post #3008 of 3604
Twirling spaghetti is fun!
post #3009 of 3604
Quote:
Originally Posted by mgm9128 View Post


What's that?
Truffle?
post #3010 of 3604
Desiccated chameleon head.
post #3011 of 3604
Quote:
Originally Posted by mgm9128 View Post

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.

Thanks man,

You have some great technique!

Kind regards,

T
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post #3015 of 3604
while I'm sure it tastes great, I find that "kickstand" presentation to be a little weird.
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