The Transporter Couch

So I had torn apart…… er separated ….. these two lobes of foie gras and decided to do an experiment. Some I just sauteed and ate. The end. I experiemented with some little pear and port dressing that worked ok flavorwise but not texturewise. And some I poached for 30 seconds and that was a disaster. You can’t poach fat without wrapping it up first. What a mess. And some I just mashed up with some butter. And I ate it all. I still have about 1.5 pounds of it though and I think I’ll take it to Jaime at Cuvee and say “do with it as you will and serve it to the staff.” “And me.” The problem with having restaurant quality things is that you need an audience. I don’t have one. And it’s too much for me.

FYI The little pieces I mashed up with the butter…. that’s O M G delish! But you can’t just have THAT. Have it on a cracker or something with a little piece of beef or ham or something atop. Not shellfish. No shrimp or crab. And a small cracker! I hate two-bite crackers! I hate two-bite crackers. A canape should be a one-bite experience. Preferably a glorious one! These canapes with cherry tomatoes and dill feathers that look like miniature drag queens, well they’re lovely in a cookbook photo shoot but they suck as food goes.

OK I think I’m done.

I have this enormous craving for one of Rebecca Rather’s sweetrolls. Each sweetroll contains the following:

1 stick of butter
1 cup of suger
1 tablespoon of flour
raisins
glaze ( aka SUGAR )

there might be other things in there but that’s all I discern with my limited experience.

OK now I really AM done and will proceed to the kitchen.