Iron Chef WAYCT - What Are You Cooking Today
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Sonny actually is a lesson in customer service. He has a little black book in which he notes salient facts about every customer that visits. the next time they come, he has a quick flick through the book and comes over and starts off the conversation where you left off the last time. Simple but stunningly impressive….........
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Usually one each side of a cows face - at least in Europe….................
And just when I thought the Belgian and the mad Scotsman were the only two that were getting frisky, in jumps the British jokester.
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Oh, there it goes again. They're ganging up on me now.
Fine. Let me rephrase the original statement: where to purchase calf cheeks. Is everyone satisfied now? Damn.
Wankers.
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Could be, I'm not old enough to remember Mork & Mindy.:)
Well, Geo, I figure I have to buy the calf cheeks, since I doubt the calves will just give them to me…
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and today is duck (leg) confit on a bed of cannelini, cabbage and lardons
this is the recipe i use for confit
http://www.raymondblanc.com/recipes/confit-duck-leg-with-flageolet-beans.aspx
this the base flavours for the confit accompaniment
and this is the finished dish
i'll post up the process shortly . . . or you can use the rest of the recipe on the link above . . . it's very similar
i'm having a nice yarra valley pinot noir with it - fresh fruity flavours, ideal imo