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Raw Ingredient and Mise en Place porn thread. - Page 6

post #76 of 3366
3/27/11 at 10:05pm
Quote:
Originally Posted by mordecai View Post
There's something kinda Keith Haring about the first one
Gross. BTW, I bought a pound of morels today.
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post #77 of 3366
3/27/11 at 10:07pm
Thread Starter 
a pound
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post #78 of 3366
3/27/11 at 10:08pm
Quote:
Originally Posted by mordecai View Post
a pound.
Yes, I am going to eat them for three days straight.
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post #79 of 3366
3/27/11 at 10:12pm
Thread Starter 
I like the way you live. I've missed the last few markets so I'm SOL on wild mushrooms
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post #80 of 3366
3/27/11 at 10:14pm
they had Morels at a place I frequent but they were way too expensive. The season is still not quite here in NYC. To make up for it I got some of these: And these: And a "what the hell, I'll try it" of this: All will be used to make a mushroom risotto.
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post #81 of 3366
3/27/11 at 10:16pm
Thread Starter 
I don't know why, but I've been having a hell of a time trying to find chanterelles since January. Maitake are abundant but I kinda burnt out on them at the beginning of the season. I hate it.
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post #82 of 3366
3/28/11 at 2:16am
Another thread that makes me feel like a small-timing plebe
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post #83 of 3366
3/28/11 at 2:21am
Quote:
Originally Posted by iammatt View Post

I love those cutting boards. Much better than my Boos blocks that I hardly use anymore.
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post #84 of 3366
3/28/11 at 9:22pm
Quote:
Originally Posted by mordecai View Post
I like the way you live. I've missed the last few markets so I'm SOL on wild mushrooms
Due to recent rains, these are the sandiest fucking morels I've ever seen. Ugh. Had to wash them more than a dozen times and I am still not sure I got it all.
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post #85 of 3366
3/29/11 at 12:21am
Thread Starter 
I hope you did not pay $60 for that pound...
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post #86 of 3366
3/29/11 at 12:36am
Quote:
Originally Posted by mordecai View Post
I hope you did not pay $60 for that pound...
About half of that. No sand in the food, but my fucking god...
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post #87 of 3366
3/29/11 at 3:51pm
Thread Starter 
Quote:
Originally Posted by iammatt View Post


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post #88 of 3366
3/29/11 at 4:24pm
was that sliced cuc done on a mandoline?
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post #89 of 3366
3/29/11 at 4:27pm
Paring knife.
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post #90 of 3366
3/29/11 at 4:29pm
Quote:
Originally Posted by iammatt View Post
Paring knife.

How do you keep it from rolling? Did you shave off a flat bottom edge first?
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