All right, here is the unappetizing lamb stew. Yes, it's been in the fridge for 4 days (I know, I know...next stop garbage) but it looked exactly the same when we served it (only on a platter, not the tupperware). I'm not a fan of cuts of lamb that need to be braised. Too wooly. I enjoy a really rare lamb chop (fresh from the farm is even better) but that's where I draw the line.I made some pommes noisette for dinner tonight to eat alongside my liverwurst and lettuce sammy. Basically you use your melon baller and dig out balls of potato, blanch them from cold, then pan fry them in clarified butter (I didn't b
other with that last step...let the butter color them a bit more I say!). Deelish. I just realized I should have taken a picture but they fell into my mouth before I could get out the camera, as you can see to the right. The orange bits are Frank's Red Hot Sauce. I could drink that stuff.
other with that last step...let the butter color them a bit more I say!). Deelish. I just realized I should have taken a picture but they fell into my mouth before I could get out the camera, as you can see to the right. The orange bits are Frank's Red Hot Sauce. I could drink that stuff.Class-wise today was a rare empty day. We just had one demo class for a practical we have tomorrow night. Deboning a beef rib and making some pommes mignonette (read: french fries) and a breadcrumb stuffed tomato. So I'll be sure to take a photo of it tomorrow after I present (that means it'll be a bit mussed up...)
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