salted livers daily over 5 days.
results in an intense and pungent aroma.
has a deep liver flavor.
would probably go great with chocolate.
could lend a nice depth to seafood and vegetables.
undeniable on pasta.
Subscribe to:
Post Comments (Atom)
skip to main |
skip to sidebar
Alinea
NOMA: A Time & Place in Nordic Cuisine
Modernist Cuisine
Il Viaggio di Vetri
Momofuku
The Fat Duck Cookbook
On The Line
Dinner No. 1 {Rottweiler Farm}
PRESS
Follow this blog with bloglovin
.............................
FRIENDS & INSPIRATION
- Christina VIllamor
- Ideas In Food
- Eat Like You Live Here
- Town House
- Jon Rafman
- Food For Thought
- FCI Blog: Cooking Issues
- The Ulterior Epicure
- Vintage Mavens
- The Perennial Plate
- elements, the blog
- Michael Laiskonis
- Adames
- Wall Street Journal: Food & Drink
- Playing with Fire and Water
- Ashby Inn
- Piet De Kersgieter
- The Power of a Passion
- Uchi Ko blog
- Chadzilla
- High End Food
- Manresa Blog
- Very Good Food
- New York Times: Dining
- Food Snob
- Chuck Eats
- A Life Worth Eating
- Swamp Valve
- Luxirare
- Las Boquitas Pintadas
- TK1202
- Avenues-Curtis Duffy
- Mikuni Wild Harvest
- Mango & Lime
- Laurent Gras
- Alinea Mosaic Forum
- Gastroville
- Blackbird
- Raquelly In My Belly
- Carrots & Ginger
- Ashby Inn
- Ping Island Strike
- Luxirare
- eGullet Forum
- Veal Cheeks
- Michael Ruhlman
- Offal Good
Listening to...
"Moving the River"
Prefab Sprout
Prefab Sprout
Followers
Alinea
NOMA: A Time & Place in Nordic Cuisine
Modernist Cuisine
Il Viaggio di Vetri
Momofuku
The Fat Duck Cookbook
On The Line
No comments:
Post a Comment