Iron Chef WAYCT - What Are You Cooking Today
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Geo, that food (today and yesterday) looks AMAZING, loving this week's foodfest, what's happening tomorrow?
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guys - i wish i'd just went to the local indian restaurant . . . hate compromising what i'm doing
shutkora is citrus-y right? was it good?
anyway - think i'll be having a duck fest tomorrow . . . confit legs (already in prep - you need to do at least a day in advance) and rillettes, maybe just have that with some toast and some salad . . . and another bottle of wine or two
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Hot spicy lamb dish cooked with Bengali citrus fruits, garlic, green chillli and coriander.
When you come doen here Geo we'll take you there (Beats has been a couple of times), it is a little Bengali restaurant that opened 35 years ago. The owner died 6 months after opening it and Sonny, his son (who was 16 at the time), has been running it ever since.
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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…
