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Raw Ingredient and Mise en Place Appreciation thread.

mgm9128

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Dude. I know. They're great recipes, just a lot of work. But, I do have to say that I enjoy the rush of finding an obscure ingredient in a totally random setting. Speaking of which, have you by chance ever seen bergamot anywhere in Manhattan?
 

ehkay

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Dude. I know. They're great recipes, just a lot of work. But, I do have to say that I enjoy the rush of finding an obscure ingredient in a totally random setting. Speaking of which, have you by chance ever seen bergamot anywhere in Manhattan?


I'm pretty sure I've seen it, but I don't remember exactly when/where. Possibly Eataly, or maybe Garden of Eden.

Yea I hear you--last week I saw a nice Atlantic Dory at Lobster Place, maybe 4-5 pounds, and should've got it then. I kind of headed down that way hoping they would have gotten some this week, but no dice.
 

mgm9128

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I'm pretty sure I've seen it, but I don't remember exactly when/where. Possibly Eataly, or maybe Garden of Eden.
Yea I hear you--last week I saw a nice Atlantic Dory at Lobster Place, maybe 4-5 pounds, and should've got it then. I kind of headed down that way hoping they would have gotten some this week, but no dice.


Ya. Bad idea. Never leave a Dory when you see one.
 

ehkay

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They don't specify this, but if you do this one and want to have the little root tips as a garnish, arrange the celeriac in the salt crust so the root end points up.
 

mgm9128

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6n7I0l.jpg

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mgm9128

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So far today I took a hike, got a haircut and made chicken stock. I think it's been a very productive day.
 

Rambo

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So far today I took a hike, got a haircut and made chicken stock. I think it's been a very productive day.


Tell me you at least took a nap or two. That's like three hours there.


I don't think we need to hear about the three hour **** he took
 

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