This year's entire loquat harvest was consumed within an hour of picking. Very juicy and fresh. But all gone. No more delicious loquats until next year.
I'm practicing my Top Chef skills by cutting roasted beets into centimeter cubes. The ugly ones went into my stomach. At some point in my life I'd like to go to cooking school and learn these things for real instead of watching TV and making things up as I go along.
Searing a roast for stracoto with porcini mushrooms. A little care in the beginning yields a lot of delicious later.
Extracting flavor from the peeled shrimp shells. The broth may wind up in a sauce, mayhaps. Or the beginnings of a bisque, perhaps. Maybe a poaching liquid of some sort, possibly. But certainly, I'm getting my money's worth from this handful of shrimps. I'm skipping composting the spent shells after I'm done. For they be super stinky for long time.
Shrimps will marinate overnight in a chimichurri.
And for even more Top Chef fun, I will be breaking down two Costco chickens tonight.
Chicken building blocks sorted and organized for dishes yet to be imagined.
I may have gone overboard with the food prep and pyrex containers.
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