Well I'm not selling them and I'm not in the jurisdiction of the EU so I'll call them whatever I like. They were homemade from homegrown potatoes, so what am I supposed to call them? The fish did not come from a store either.
Did you wear a monocle while preparing them? Did the fish have a British accent? Did you offhandedly refer to actual chips as "crisps" while eating them? All of these are also legally required for the "fish and chips" title.
Personally, with my pea soup, as I'm boiling the dried peas, I add a gammon joint, which is then removed pre-blending, cut up and re-added post-blending.
Ladies and Gentlemen, that is how you enter flavour country.
Protip for mayonnaise making which I'll give you guys for free: For the love of fuck, use an electric whisk or food processor or anything other than a goddamn fork to mix it. The effort required is incredible. This took me an hour of mixing to make and I was cramped up pretty bad about twenty minutes in.
So, today I had a meal at a Michelin Starred restaurant with the boss. I was way out of my depth as it had stuff on the menu like hisby cabbage (I didn't know there was cabbage other than red and white).
In the end I had Quail and Foie Gras for a starter and a rabbit pie for main with a raspberry souffle pudding.
I had these simply because I have never had any of the meats in question and wanted to try them all. Foie Gras was delicious but I felt horribly guilty about eating it.
I'm totally afraid to try Foie Gras. My Father loves it and pushes it on me all the time but I can't deal with how I'd feel or how it looks. I bet it tastes great though.
Hey Bruce, what's the recipe that you used for your sloppy joes? I've been thinking about making them for a while.
Been making a lot of soups recently, always good for the rainy season.
I'm liking where my minestrone is at these days. I use chorizo, bacon, carrot, onion, celery and broccoli stalk with some stock (chicken or vegetable). Then throw in a can of tomatoes and season with pepper and smoked paprika. Throw in a handful of soup pasta at the end for maximum fillability. Good stuff.
Comments
I think my Oma puts cut up sausages in the potato-leek soup. For sure in the pea soup. Mmmmm.
Ladies and Gentlemen, that is how you enter flavour country.
I don't eat it.
I made mayonnaise by hand.
Protip for mayonnaise making which I'll give you guys for free: For the love of fuck, use an electric whisk or food processor or anything other than a goddamn fork to mix it. The effort required is incredible. This took me an hour of mixing to make and I was cramped up pretty bad about twenty minutes in.
Fuck you guys for hoarding such deliciousness.
In the end I had Quail and Foie Gras for a starter and a rabbit pie for main with a raspberry souffle pudding.
I had these simply because I have never had any of the meats in question and wanted to try them all. Foie Gras was delicious but I felt horribly guilty about eating it.
A restaurant like that would remind me of some bad nightmares. Too high class for me.
Been making a lot of soups recently, always good for the rainy season.
I'm liking where my minestrone is at these days. I use chorizo, bacon, carrot, onion, celery and broccoli stalk with some stock (chicken or vegetable). Then throw in a can of tomatoes and season with pepper and smoked paprika. Throw in a handful of soup pasta at the end for maximum fillability. Good stuff.
Also, soup is great, I'm also fond of making a quiche now and then,