It’s Haggis time! American Elk parts. This is my 12th year of haggis making, having started at the restaurant @burdickchocolate in 2006. #haggis #meat👜
Coquille en Deuil #mercibocuse
Merci Monsieur Paul. ・・・
Et chaque matin le même bonheur, saluer Monsieur Paul.. And every morning the same happiness, greet M. Paul.
Vidéo: @odilematteitv #bocuse #paulbocuse #3michelinstars #since1965 #gaultmillau #gastronomie #patrimoine #excellence #lyon #onlylyon #igerslyon #france #instafrance #foodie #collongesaumontdor
Burns Night this Sunday @bondircambridge ! Reserve via @opentable or ☎️ 617-661-0009. #haggis #bagpipesareawesome
Guess I got breakfast covered. #americanelk
I agree with @blumie625 that croissant making is difficult. It’s been difficult as well to find rolling pin directions for those who don’t have a sheeter. Here’s my method:
1. Refrigerator temp dough, dusting flour that’s a 50-50 mix of rice and bread flours. 2. Cellar temperature butter. I use Cabot 83. 3. Roll dough to about 2X butter dimensions. The whole process is about keeping a 1:3 ratio the whole time. 4. Fold dough edges over the butter, just enough to cover. Flip over and roll. 5. First roll-out, about a centimeter thick, maybe a little less. 6. Fold in thirds. Rest the dough 15-20 min and roll &fold a second and third time. (Some chefs do a fourth too!). 7. Roll out the final time to about 5mm. Transfer with your rolling pin ( it will be delicate) to chill again. 8. Cut dough while chilled to get better definition in your layers. A ruler is your friend here. I do 9”x3”. 9. Ready to roll! No more dusting flour at this point. It will dry out the dough. 10. Ready to proof.
Have fun! And maybe a better baker than me will chime in with more tips for us both!
Meat ragu. Mangalitsa shoulder, persimmon, chili and onion. #brownfood #flavorcity 🐷 #itssnowingoutside
Our seventh Burns Night is this Sunday! #sippingtea
#burnsnight #haggis @bondircambridge
Fair fa' your honest, sonsie face,
Great Chieftain o’ the Puddin-race!
Aboon them a' ye tak your place, Painch, tripe, or thairm:
Weel are ye wordy of a grace As lang 's my arm.
The groaning trencher there ye fill,
Your hurdies like a distant hill,
Your pin wad help to mend a mill In time o’ need,
While thro’ your pores the dews distil Like amber bead.
His knife see Rustic-labour dight,
An’ cut ye up wi’ ready slight,
Trenching your gushing entrails bright, Like onie ditch;
And then, O what a glorious sight, Warm-reekin, rich!
Then, horn for horn, they stretch an’ strive:
Deil tak the hindmost, on they drive,
Till a' their weel-swall'd kytes belyve Are bent like drums;
Then auld Guidman, maist like to rive, Bethankit hums.
Is there that owre his French ragout,
Or olio that wad staw a sow,
Or fricassee wad mak her spew Wi’ perfect sconner,
Looks down wi’ sneering, scornfu’ view On sic a dinner?
Poor devil! see him owre his trash,
As feckless as a wither'd rash,
His spindle shank a guid whip-lash, His nieve a nit;
Thro’ bluidy flood or field to dash, O how unfit!
But mark the Rustic, haggis-fed,
The trembling earth resounds his tread,
Clap in his walie nieve a blade, He'll make it whissle;
An’ legs, an’ arms, an’ heads will sned, Like taps o' thrissle.
Ye Pow'rs wha mak mankind your care,
And dish them out their bill o’ fare,
Auld Scotland wants nae skinking ware That jaups in luggies;
But, if ye wish her gratefu’ prayer, Gie her a Haggis!
Pickled squash, Mangalitsa head cheese, chestnut. #weebite @bondircambridge
Mangalitsa lardo, Black truffle, pumpkin.