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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. davesmith

    davesmith Affiliate Vendor

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    As the saying goes... "They saw him coming" [​IMG].
     


  2. mgm9128

    mgm9128 Senior member

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    Lamb is not pork.
     


  3. mgm9128

    mgm9128 Senior member

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  4. edinatlanta

    edinatlanta Senior member

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    [​IMG]
     


  5. ehkay

    ehkay Senior member

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    [​IMG]
    roasted carrots

    [​IMG]
    yellow carrots from the stand at union square that charges twice as much as all the other ones, before being roasted in duck fat
     
    Last edited: Dec 29, 2011


  6. mgm9128

    mgm9128 Senior member

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    I wanted to make that recipe, but was regrettably unable to find purple carrots, or any large heirloom variety for that matter. How'd it turn out?
     


  7. ehkay

    ehkay Senior member

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    will probably finish tomorow. the yellow carrots are still in the "before being roasted in duck fat" stage. just got the urge to snap a picture. the carrot-duck crumble is really great also.
     


  8. mgm9128

    mgm9128 Senior member

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    All of those crumbles have come out really well. How much duck skin did you need? The rye crumble for the beet salad is pretty good as well. You should try that one next.
     
    Last edited: Dec 29, 2011


  9. ehkay

    ehkay Senior member

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    I ended up using the skin from 1 large duck breast, supplemented by the skin and fat from 2 chicken backs that i had in the freezer. I think i used 1 supermarket sized carrot, and a shallot with it. seems like it was a good compromise since i would have had trouble getting a hold of 1 lb of duck skin, and don't really need that quantity of duck-carrot crumble in the fridge(even though it's good).

    i remember liking the beet salad at the restaurant, so i will try if i see some nice beets.

    Also, how did you find red watercress, but not heirloom carrots?
     


  10. mgm9128

    mgm9128 Senior member

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    All the farmer's markets in CT have ended until the Spring, except for a winter market at an herb garden nearby. I got the watercress from "Two Guys from Woodbridge". They grow all of their stuff hydroponically, and it's all fantastic. They do awesome sorrel, miner's lettuce, purslane, and all those little micro-greens and herbs. They don't advertise them, but they will bring a few cartons of a half dozen eggs each week from chickens that are fed all the scraps from their greens. They're unbelievable--the best eggs I've ever had. The yolks are are almost red in color. I know they sell at the markets in Manhattan on Saturdays, so you should definitely look out for them.
     
    Last edited: Dec 29, 2011


  11. mgm9128

    mgm9128 Senior member

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    The beet vinaigrette on that salad is insanely good. I could take shots of it.
     


  12. mgm9128

    mgm9128 Senior member

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  13. mgm9128

    mgm9128 Senior member

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  14. ehkay

    ehkay Senior member

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  15. ErnestoG.

    ErnestoG. Senior member

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    is that tater wrapped around the fish?
     


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