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Oysters, sweetbreads, onglet, salt cod, pata negra, steak tartare, cassoulet.
Can't remember if you have a pellet pooper or not but marrow bones on the Traegar at low temp for 30-40 minutes? Spread on maybe some homemade focaccia or a fresh toasted slice of French bread? Oh yeah.
Sweetbreads and tartare. Omission on my part.
Had the most awesome sweetbreads at Cannon Bar in Seattle, the one Boudreau owns and has the world's greatest number of bottlings. So good four of us ended up ordering three portions during our drink fest.
Or have a heart attack! Holy **** that’s a lot of food. If I ate that for breakfast I wouldn’t eat anything else for the rest of the day.On bone marrow, I used to work near the Hawksmoor in Guildhall, London. They did the best breakfast I've ever experienced -- bacon chop, pork sausages, black pudding, big split marrow bone with eggs, toast, beans etc. Couple of pints of Guinness with that on the way to the office and you are ready to make some ******* money.
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Cooked it for the first time tonight. Pop it in the oven for 15 minutes at 450. That's it. I salted and topped with garlic, olive oil, lemon juice and parsley but there are obviously plenty of other options.Bone marrow - how could I forget that one. Serious braised dishes too.
i have never cooked bone marrow. Need to give that a spin. I can't imagine its that difficult.
I think lobster is overrated in that a lot of very bad lobster gets put out and people still value it at a premium. Now, sous vide butter poached lobster? Better yet use that for a really good salad? Or split tail grilled in shell with something good like a pesto or compound butter? Or this dish I had at Robuchon's, chilled and seasoned butter poached lobster claw slices over caviar and black truffles?
But that watery yet leathery stuff passed off by second rate places as a luxury food? Bah.