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Raw Ingredient and Mise en Place porn thread. - Page 48

post #706 of 3599
Wrong thread
post #707 of 3599
Deboned Cornish game hens, stuffed with cooked mushrooms, final result will be posted on the dinner thread later.

For the stuffing:


Deboned hen:


Stuffed and trussed hens (right one was tied much tighter because the skin was torn when I pulled it out of the package):

post #708 of 3599
^ That looks right professional.
post #709 of 3599
Quote:
Originally Posted by iammatt View Post
^ That looks right professional.
Damn skippy. Why's the bird on the right look so much more yellow than the bird on the left? Seasoning? Different manu's?
post #710 of 3599
Quote:
Originally Posted by iammatt View Post
^ That looks right professional.
Quote:
Originally Posted by Rambo View Post
Damn skippy. Why's the bird on the right look so much more yellow than the bird on the left? Seasoning? Different manu's?
Thanks! I have no clue about the coloring. Both were packed up like mini-turkeys in white shrinkwrap, so I didn't get to choose them. Just googled it quickly and it could be a difference in food close to slaughter. They were in the same packaging, so I doubt they were fed different food at the end. Who knows. I haven't cooked them yet - they're in the fridge. How should I prepare them? Pan sear then roast? Make a pan sauce/gravy? What would be a good way to serve it?
post #711 of 3599
Quote:
Originally Posted by KJT View Post
How should I prepare them? Pan sear then roast? Make a pan sauce/gravy? What would be a good way to serve it?
Both of those. Slice and ladle a nice line of the sauce over the slices. If you want to get all MM you can sharpen a few asparagus and stab them into the meat. They're like a "new age" star anice.
post #712 of 3599
I posted the way I did it in WAYERN (pan sear/roast). Can't complain about the outcome, extraordinarily delicious. Some people only roast them, maybe glaze it in the end. You can also poach it and finally pan sear it. I guess a sauce doesn't hurt, I just used the dripping in the pan. Doesn't look as nice as a sauce though. But I roasted the chicken in the pan I seared it in so I didn't have the opportunity to do a gravy (didn't want to do it after the chicken was done either because I was quite hungry).
post #713 of 3599
post #714 of 3599
Making a simple pasta dish tonight, any suggestion on a protein to add to the pasta would be appreciated.


post #715 of 3599
Carbonara.
post #716 of 3599
Quote:
Originally Posted by edmorel View Post
Making a simple pasta dish tonight, any suggestion on a protein to add to the pasta would be appreciated.[/IMG]

Linguini alle vongole would be nice.
post #717 of 3599
Quote:
Originally Posted by mordecai View Post
I got some Persian tuna:
I'm pretty certain this is galena. What am I missing?
post #718 of 3599
Some sauteed shrimp with garlic and red pepper flakes would be tasty
post #719 of 3599
Quote:
Originally Posted by Rambo View Post
Some sauteed shrimp with garlic and red pepper flakes would be tasty

I agree. Couldn't find an easier protein. Perfect for a summer night.
post #720 of 3599
Alright, carbonara might not be the best idea. I vote for the vongole. If you can get some. Else shrimps.
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