We used to do something similar when I worked at the Art Institute. We actually would prepare a veal mousse and then roll it and freeze it. We would then put use a clean steel (knife sharpening) and...
Looping in @Ghislaine
To answer your question Ghislaine (from a different thread) I used pork fat which I had on hand from the pig we slaughtered earlier this year.
I think next time I will go with less fat...
This is such a great food topic for the challenge and works out perfectly. Here is what I just made.
Pheasant Sausage with Clove, Cinnamon, Cranberries and Dried Apricots. One of the best sausages I have made
So I will kick this one off. I am thankful for the following:
Being blessed with a wonderful wife and family
Mine and my family's health
A good job with people I enjoy working with
For how far ChefTalk and this crazy crew...
To All ChefTalkers,
We wanted to wish everyone a safe and Happy Thanksgiving. If you are in need of cooking help this Thanksgiving we have a ton of helpful articles on Thanksgiving preparations. Of course you can always...