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post your meals photo superpooperthread!!

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Chicken ramen with soft boiled egg, spring onions & red chillis. 

From my last menu, seared foie gras, savory bread pudding, roasted apple puree, pickled apple, calvados caramel, crispy chicken skin.

Glad to see a familiar handle. I remember protester from times past. This thread was crackin for quite a while with a bunch of like minded food nerds! It was pretty epic, sharing recipes and what not.

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I hear that. Same reason I'm happy to spread the word on brewing beer/spirits/liqueurs - too many people think everything has to be a secret.


It must seem a bit funny to you, over here it's just not common at all. Even my butcher is excited to see what it turns out like! Hopefully I can send some knowledge your way before too long - If only I could find a way to send fuckin' booze over there! My new Absinthe is killer.

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I'm already drinking today (11am), so i'll try to get this recipe together for you and PM it instead of doing anything else responsible. The brisket we used to cook won awards all over the region, and part of the key is the sauce we used on it. It's super secret and if you steal it from me I'm going to triple your rent, and tell you you can't have any babies or dogs in your house, and shit on your doorstep. Wonksaggin.

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Mushroom stuffed bacon wrapped Cornish Hen topped with raspberry balsamic sauce. Pearl Cous Cous, Red Quinoa, Orzo, halfed Baby Garbanzo medley (Trader Joes Harvest Blend that I cant get enough of) and wilted spinach. Lemon Zest.



I love those things. Its like I have my own personal mini chicken.

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My parents came into the restaurant I work at for their 14th anniversary. I surprised them with a 6 course tasting menu with wine pairing. This is what I made:


1st course; Kumamoto oysters w/ apple and tarragon mignonette



2nd; Seared scallop, purple asparagus, fiddle head ferns, roasted gold beets, fava beans, red cress, spring onion top pistou



3rd; sauteed Idaho trout, baby carrots, peas, fava beans, spring onions, ramps, fingerlings, lemon buerre blanc, mache


(this is actually an entree size i split it in half for the tasting)


4th; Intermezzo of frozen Malbec grapes and mint



5th; Roasted loin of lamb, baby potatoes, morels, romanesco, peas, pea shoots, blue berry lamb jus, murray river salt, shaved oregon black truffle



6th; Dessert brownie coated with a bacon fat ganche, toasted hazelnuts, salted caramel, bourbon ice cream


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