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Discussion in 'Social Life, Food & Drink, Travel' started by kwilkinson, Apr 8, 2010.
Yeah, works quite well.
So I've been watching some of Gordon Ramsay's "The F Word" and he says "the recipes are on the website so get off your ass and cook." But whenever I go to find the recipes I can't. What am I doing wrong?
Do the pumps make much noise?
Looks like the 3/6 pod versions operate differently than the 7-pod...can't tell for sure but seems like the smaller ones might be better for doing your own seeds
Mrs. Piob has a big one and has done a ton of stuff not from them. I agree, works very well. Can get pretty overgrown if you don't cut back constantly. Basil for instance will just grow like a weed. Nothing like freshly picked basil leaves in the winter though for a homemade pesto.
Good I love pesto. I'm just pissed off I didn't discover it until my early 30s.
Anything I should know before cleaning a lobe of foie gras? This will be a first.
meat is murder.
but seriously just make sure you get the big veins. it's pretty forgiving and will generally look fine after you reform it and cook it.
Yeah, but how about all of the little veins? I shouldn't bother with them? One I am going to portion out and freeze, the other I am going to make a terrine with.
you should try and get them, but if you miss one or two it's not the end of the world. tweezers can be helpful for them.
Where can I get some chicken feet?
whole foods in USQ has them. Chinatown too.
Cool. Whole Foods was the last place I'd think to look. Thanks.
Any Asian market that poor people go to.
Use gloves so that you don't feel like washing your hands the whole time. Let the liver come to room temp, or at least soften, before you start. Once you separate the lobes, you want to cut into them down the center, not going all the way through. There will be a complex of veins, and as you pull the big ones out, the little ones will come out as well. Most terrines, if you have a large, le creuset one, will need at least 1.5 livers, so I hope you have a smaller terrine.
Recommendation for a haute cuisine cookbook? Robuchon or something. Would like some pictures in it as my plating really sucks.
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