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Raw Ingredient and Mise en Place Appreciation thread.

Manton

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892WK.jpg


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foodguy

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grass-fed beef? color and marbling would indicate perhaps?
 

Manton

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^ Yes.
 

mordecai

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I can't find ramps or chanterelles anywhere recently
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all looks great
 

binge

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You'll never guess where to find the finished product.

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binge

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Originally Posted by kwilkinson
Plugra is awesome.

Plugra for cooking, Kerrygold for spreading.
 

jpeirpont

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Not sure why but they look less fresh than they actually were in this picture.
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foodguy

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that looks like a nice start for a bouillabaise.
 

Manton

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Originally Posted by edmorel
I am very squirmish, fish with the heads still on is a no-no for me
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When I see people eat a whole roasted/fried fish I need to turn away quickly.


I try to buy whole fish when I can, not because I want to prepare them whole but because I want the heads and bones for stock.

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Huntsman

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^ we need to have a fish stock tutorial.
 

Manton

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Originally Posted by Huntsman
^ we need to have a fish stock tutorial.

It's very easy. I will post it in the stock thread.
 

tattersall

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Originally Posted by edmorel
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For lunch today I had a big bowl of iced baby radishes that were picked this morning, with butter and sea salt. Absolutely delicious.
 

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