Look, I agree that there is a fundamental disconnect with the way a LOT of this country (the USA) looks at food. Anything that resembles what it originally looked like when alive is generally considered "gross," as is organ...
You think it's misguided for a well known celebrity chef to want to try to curb factory animal farming? To use veal and pork that is raised humanely? To use only sustainable fish and cage free eggs? Use only "audited for progressive...
Oh, sorry I misunderstood. Of course you can do that.
The ice simply brings down the temerature so you are sure to start with cold bones and cold water, as when you make stock the first time you should start with cold water.
THey are also allowed to bring certain items with them to the battle. Specialty ingredients, equipment, etc.
Not sure what (if any) stipulations there are on that, but it's what I've heard.
You could pickle them...
In a baking dish or hotel pan, lay a bed of veggies down--fennel, carrots, onion, garlic, etc, and place the sardines over them. Season with salt, and layer a few more veggies on top, as well as thyme, black...
I really dislike how people seem to be lathcing on to the foie gras issue, which IMO is the lesser part of this story. Puck has decided to use only naturally raised meat, eggs, etc in his restaurants. I think this is a move to be lauded...
Its up to you. I definately wouldn't keep the same mirepoix from before...if you do use fresh. Certainly wouldn't hurt anything. If you are going to use the remy for starting another stock, it may not be essential, but if you are using...
Usually the remy isn't really for flavor, it's mostly to extract the remaining collagen from the bones. Remy's usually don't have too much flavor. As was already stated, a lot of places that make remy use it in place of water in a veal...
I dunno guys, foie gras issue aside, the steps he is undertaking to phase out "factory farmed" animals and go toward naturally raised meat and eggs, etc, in my opinion, can only be lauded as a good thing.
Yeah yeah, many...
