Raw Ingredient and Mise en Place porn thread. - Page 203

is that truffle an ounce?

It was like 4.6.

You should try it with oysters.

I'm a simple man.

It's very simple. Just sear, remove from pan, deglaze with soy sauce, put the foie back in the pan to glaze, remove, top with some chopped up oysters, eat.

instead of poaching it in Chambertin, you could poach it in Kosta Browne.

We say "shoyu" and not "soy sauce."

Well, I say soy sauce.

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Yield on those lobes were fantastic. Portion after perfect portion and then a few portions of bits and pieces I'll use for flavoring things.

Today, just tossed the browned meat back into the sweating onions after I deglazed and got all the nice stuff off the bottom of the pot.

I am so jealous of some peoples' cooking abilities -- such a fantastic skill to have. I have a love/hate relationship with eating out for my meals.

Piob, I would straight dig into your latest creation with a fork, as-is. What are you making?

That was the beginning of a hearty beef stew. My cooking ability if fairly limited so you should figure anything you see me make is not that hard.

Stew has the root veggies in now and a slurry of flour to thicken it. House smells great.