Text 27779, 80 rader
Skriven 2012-07-31 23:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: erbes 43
================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Marjoram being merely a sexier version of oregano.
 JW> Milder, subtler, less varnish.

 ML> Yeah, like Audrey Hepburn vs. Jayne Mansfield.

Nice simile.

 ML> Green juice
 ML> cat: pseudocelebrity, vegan, urp

One of your few offerings that will not be formatted and archived!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Some Nose To Tail Ideas From The Feasting Room
Categories: Pork, Offal, Info
  Servings: 4

           pork
           offal

Goldberg picks a different animal each week; he's cycled through
lamb, pig, duck, cow, rabbit and chicken so far, and creates
six-course tasting menus from its parts.

Some of his ideas: 

Crackling served with a bowl of creamy apple sauce

Dates stuffed with blue cheese, wrapped in oven-crisped pancetta -
devils on horseback. 

Fresh sweet-pea soup with ribbons of crunchy-chewy pig's ears. The
ears softened just enough when you dunked them.

A thin slice of pig's spleen layered over pork belly and sage leaves
and rolled into a pinwheel.

Pig's trotter stuffed with pork shoulder. The little packages were
breaded and fried to crunchy, and served with chopped, herbed,
vinegar-smacked mushrooms on top. It all sat above a pool of creamy
polenta. It was the sort of dish you remember for months afterwards.
If you're a pork person you fantasize about food like this.

For dessert, pistachio and pig's blood Nanaimo bars. He built them
from the usual coconut and chocolate base, up through a layer of
pistachio puree, then sweet mousse made with a bit of the pig's
blood, you could hardly taste it and a snap of dark chocolate on
top. He draped a cluster of tart, tiny golden currants over the
squares. (If I could taste the blood in a dessert, I'd pass on it.
-JW)

Highlights of duck-week dinner:

Frisee salad topped with confit gizzards

Foie gras ice cream with bananas Foster.

The Feasting Room is a temporary, pop-up restaurant of Chef Noah
Goldberg that's housed inside the Orbit Room, a music club. It
closes down each night before the bands come on, and is intended to
last just six months.

  From: The Toronto Globe & Mail        
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... I invite dissenting opinions. I ignore them, but I do invite them.

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