Raw Ingredient and Mise en Place porn thread.

Discussion in 'Social Life, Food & Drink, Travel' started by mordecai, Mar 6, 2011.

  1. kwilkinson

    kwilkinson Having a Ball

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    Trust me, I would love to be productive if it meant doing about 1/20th of the work I usually do in a day.
     
  2. mgm9128

    mgm9128 Senior member

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  3. edinatlanta

    edinatlanta Senior member

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    No one has told manton how vulgar his bird looks? For shame.

    Also mm your what is that? rimepp usually looks great. That actually looks....vulgar. on a phone tho so it nay just be thag
     
    Last edited: Jan 15, 2012
  4. mgm9128

    mgm9128 Senior member

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    It's a pigeon coated in foie gras fat.
     
  5. Manton

    Manton RINO Dubiously Honored

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    You try cutting through a goose leg bone. You'll break your knife. My cleaver could barely get through the wings.
     
  6. kwilkinson

    kwilkinson Having a Ball

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    I know it is a supreme example of vulgarity, but we had a case of cucumbers that wouldn't have lasted through the shutdown so I made a couple things:

    Cucumber water:
    [​IMG]



    Quick batch of half-sour pickles
    [​IMG]
     
  7. erictheobscure

    erictheobscure Senior member

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    Oh man, I'd like a big batch of those.
     
    Last edited: Jan 15, 2012
  8. kwilkinson

    kwilkinson Having a Ball

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    Recipe is from CIA's Garde Manger, which is a great book by the way. It's a fantastic recipe. I ate several handfuls of the pickles before they had even cooled off.
     
  9. mgm9128

    mgm9128 Senior member

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    What will you do with the cucumber juice.
     
  10. kwilkinson

    kwilkinson Having a Ball

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    Well nothing in this season, but as the weather turns we have a lot of uses for it. Granite or savory sorbet, we've done a savory panna cotta with it, it adds a nice touch to vinaigrette, although I have to admit my favorite use for cucumber water is to put a few drops in a gin and tonic in a concoction I like to call a dirty gin and tonic because I have no idea what I'm talking about with cocktails.
     
  11. mgm9128

    mgm9128 Senior member

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    That's nice. Are you freezing it, or will it keep in the fridge? Also, do you make stocks at your restaurant, and in what quantities?
     
  12. kwilkinson

    kwilkinson Having a Ball

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    It would stay in the fridge for a couple of weeks, but since we don't have much use for it until May or June, we froze it. We make all our own stocks, although most often it's just chicken and veal, with the occasional lobster, fumet, or duck stock. Chicken and veal are usually made in 22 quart quantities. The other ones are made in whatever quantity we need for the task at hand. For example, we made 12 quarts of duck stock the other day, which will be matched up with the duck confit and some Toulouse sausage I made for some cassoulet once the shutdown is over.
     
  13. mgm9128

    mgm9128 Senior member

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    Do you guys roast the bones for your veal stock?
     
  14. KJT

    KJT Senior member

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    Couldn't find the recipe in a quick search online. Care to share it?
     
  15. kwilkinson

    kwilkinson Having a Ball

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    We do both, mostly depending on if we have any use for it in the near future that would require one or the other. Personally, I prefer the flavor of roasting bones, boss man prefers the flavor of white veal stock. So more often than not it depends on who is the first to get a chance to make the stock.
    Sure thing.

    4 lb cucumbers
    1/2 oz dill sprigs
    3 garlic cloves, smashed
    2 bay leaves
    2 quarts water
    4.5 oz salt
    1 oz sugar
    1 cup white vinegar

    Place dill, garlic, bay leaves and cucumbers into a container. Bring rest of ingredients to boil, pour over the cucumbers and allow to cool to room temp before putting in refrigerator. Best after at least 3 days and can hold up to 4 weeks, obviously changing in texture the longer they sit in the brine.
     
    Last edited: Jan 15, 2012

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