Raw Ingredient and Mise en Place Appreciation thread.

[mgm9128]

Check this out.

 

[mgm9128]

I want to make this one.

 

[Piobaire]



Please get some authentic soy sauce/shoyu, e.g. from Kikkoman!

Son, that is the state shoyu of Hawaii. You say **** like that in Hawaii and some 900# Islander is going to have you for breakfast.

 

[ehkay]



I want to make this one.

yea that looks pretty good. i'll have to look back through that book. I was disappointed with it the first time I looked through it and have just left it sitting on the shelf.
The hunk of turbot here is obscene.

 

[b1os]



Son, that is the state shoyu of Hawaii. You say **** like that in Hawaii and some 900# Islander is going to have you for breakfast.

I googled it. It said something about olympic gold winner, yadda yadda, impressive. Then I looked at the ingredients: "water, wheat gluten, soy beans, salt, sugar, caramel coloring and sodium benzaote, a(s?) Preservative"
Up to you, bro. If you prefer the taste, that's cool! But having to add caramel just doesn't seem right to me. As far as I know,sugar shouldn't be in there, too. Glad Hawaii is far away, they won't bother hunting me down in Germany. I hope.

 

[Piobaire]

Son, that is the state shoyu of Hawaii. You say **** like that in Hawaii and some 900# Islander is going to have you for breakfast.

I googled it. It said something about olympic gold winner, yadda yadda, impressive. Then I looked at the ingredients: "water, wheat gluten, soy beans, salt, sugar, caramel coloring and sodium benzaote, a(s?) Preservative"
Up to you, bro. If you prefer the taste, that's cool! But having to add caramel just doesn't seem right to me. As far as I know,sugar shouldn't be in there, too. Glad Hawaii is far away, they won't bother hunting me down in Germany. I hope.

Not all shoyu are created for every occasion. We have a few different shoyus...I mean, come on, my wife is Oriental...but for sous vide I found the properties of Aloha to be the best.

 

[mgm9128]



yea that looks pretty good. i'll have to look back through that book. I was disappointed with it the first time I looked through it and have just left it sitting on the shelf.
The hunk of turbot here is obscene.

I know. That looked incredible.

 

[edinatlanta]

MGM: You truly are a 1%er. Or your family is.

My only New Year's Resolution for 2012 was to be even more Kwilk-ey.

I for one hope you never change.

 

[ehkay]

starting to soak sweetbreads


attempting to ghetto-smoke butter since there isn't even an exhaust fan over my stove

 

[ehkay]

 

[ehkay]

celery root

 

[mgm9128]

Is that one of the smoked butter recipes from EMP? What's inside the bag with the butter? Are you making the salt roasted celery root with black truffles?

 

[ehkay]

Smoked turkey wings.

Yes, but I got black trumpets because the only truffles i saw today looked ****** and were $4/gram.

 

[mgm9128]

And I'm assuming you need the vin jaune for the roasted chicken with brioche stuffing? That recipe looks ******* nuts.

 

[ehkay]



And I'm assuming you need the vin jaune for the roasted chicken with brioche stuffing? That recipe looks ******* nuts.

I've been considering that, but I think I found a place to get hay, and want to do Passard's roast chicken. Then I just want to keep it on hand because it's awesome. They put that **** on everything at Arpege. Lobster/Sole/Monk, etc. A lot of Ducasse recipes call for it too.

I think I might be done with the EMP stuff after the celery root. They're fun and I like them, it's just a royal pain ********** to run around the city trying to buy all the **** for them. Manhattan Fruit Exchange actually had red watercress today though. Good thing I don't need it.

Would this work?
http://www.astorwines.com/SearchResultsSingle.aspx?p=1&search=24511&searchtype=Contains