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Raw Ingredient and Mise en Place porn thread.

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

  1. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    BTW, that is not the best looking sea urchin I've ever seen.
     


  2. ehkay

    ehkay Senior member

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    Are any brands of truffle (melanosporum) juice substantially better (or at least more consistently of good quality), or are most of the ones that I'd likely be able to purchase online or in NYC about the same?
     


  3. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    In France Plantin is considered to be the highest quality. I think it is better than Guillot (sp?) and the Italian ones tend to be less pleasing to me.
     


  4. philosophe

    philosophe Senior member

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    Edge pro is completely idiot-proof. I can prove it.
     


  5. otc

    otc Senior member

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    I love my german knife

    ...but I don't have a japanese knife to compare it to

    edit: its not even a very nice german knife but I try to keep it sharp which makes it a 1%er of knives.
     
    Last edited: Dec 16, 2011


  6. mgm9128

    mgm9128 Senior member

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    quack
    [​IMG]
     
    Last edited: Dec 16, 2011


  7. otc

    otc Senior member

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    That's not a duck liver, that's a whole fucking duck
     


  8. impolyt_one

    impolyt_one Senior member

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    christ that is huge.
     


  9. mgm9128

    mgm9128 Senior member

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    This one weighed about 1.8lbs, which I thought was the average for a moulard foie gras.
     


  10. Piobaire

    Piobaire Not left of center?

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    I need to stock up again. I miss this:

    [​IMG]

    Think I'll order a few lobes after I get back from wine country.
     


  11. gomestar

    gomestar Super Yelper

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    one of these little fuckers...
    [​IMG]
     


  12. impolyt_one

    impolyt_one Senior member

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    what are they per ounce?
     


  13. gomestar

    gomestar Super Yelper

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  14. impolyt_one

    impolyt_one Senior member

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    that's what I used to pay for brussel sprouts :fu:
     


  15. SField

    SField Senior member

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    Why does no one cook beef shanks? They're so delicious... so much collagen. And you get the benefit of that little bit of marrow too.
     
    Last edited: Dec 18, 2011


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