Posted in foie, terrines on January 28, 2008 | 1 Comment »
(The insert in this food mill is as fine as a very fine tammy, or chinoise).
Followed by requisite de-veining. Chose not to take photos of that for ‘aesthetic’ reasons…
Add the ‘arts and crafts’ (cardboard and wood), cryovac, and press the hell out of it. Ill take a pic of my current terrine [...]
Posted in experiments, foie, techniques on January 6, 2008 | Leave a Comment »
So I finally decided to do a very classic combination with the new foie dish: individual brioche loaves. Love those nonstick baking molds. The final dish will be along the lines of foie terrine with negroni flavors. Ill unveil more as it comes together. By tomorrow night, I’ll have fresh pics of [...]
Posted in experiments, foie, terrines on January 4, 2008 | 6 Comments »
Delicious.
Posted in foie, techniques, terrines, tonka bean on January 2, 2008 | Leave a Comment »
Well, with New Years behind me, I can finally focus on food ideas. From here on out, creation and perfecting ideas will be paramount. I bought some foie thru the restaurant to make a terrine for a b-day present for someone. As per an idea I read on starchefs, I took the [...]
