Osso Bucco

All osso bucco should look as post-modern and esoteric as mine does. I didn't take a picture on the platter...it was really less than thrilling. Then once I remembered to take the picture it was already in my tupperware. I love how it turned out. It's a new trend in plating....Screw cooking, I'm pursuing an art degree. This practical was pretty step by step to braise these babies, brunoise some carrots and orange peel and make a sauce. Meh. Not that great, which goes without saying given that they're still sitting in my fridge uneaten...

Sadly I did not bring my camera with me on Monday...which was frog's legs. They were poached and they tasted like pond water. The truly upsetting thing for some people (one guy in my class threw up by the end from the smell and sight) was that they looked like tiny man legs. Thinking back on it, they were the spitting image of little meaty, muscley Baryshnikov legs. Kind of hilarious. We got 6 frog pelvi each...and did two platings...along with a two plates of Coqilles Saint-Jacques...also not that thrilling, but tastier than the legs. The lesson here? Fry them. I ate frog legs when I was 6. Theywere fried and I remember them being tasty. Of course, as baby brother would say...they did remember to take the ribbit out...maybe that's what was wrong with these ones....I don't know why the French insist on poaching meat all the time. Blech.