C.R.E.A.M.

Canard rules everything around me get the liver... foie foie foie gras ya'll. so this is technically a food blog(and secretly an outlet for my depression, lonliness, and self absorption) i guess i should tell you a little about the restaurant that i work at. first, it's the shit! the food is awesome and the chef has the focus of a buddhist monk and when bothered with trivial things like ticket times he shrugs his shoulders and keps moving at whatever pace he feels necessary(i.e. awesome). the first thing i have to talk about is the foie gras that is raining from the sky on the menu. we have this dish that is a small greens salad tossed with olive oil and carrots, celery, and zucchini ribbons. on top of that is quickly sauted rabbit loin; but the kicker, the crown, the coup d'eta is the house smoked paper thin sliced foie gras that is ever so carefully placed on; and when it hits the heat it melts and becomes something so incredably delictable that i creamed my jeans and salivated in my mouth. just to sweeten the deal around the plate is a vinagrette of balsalmico, olive oil, melon and strawberry gelee that give it the just enough sweetness to be one of the best things i've ever eaten. on top of that is foie gras two ways: a foie gras terrineand sauteed foie gras with beef sugo, with a port sauce and roasted and bruleed fig(booyah!). the other new thing i've run into is a percolater. this is a machine that keeps water moving at a certain temperature for whatever amount of time. so we take any meat(in this case veal cheeks) place them in an a sealed bag and let them cook for about 4 hours. now this is something i use to be againse and i'm not fully converted. the tenderness is pretty amazing but it lacks the flavor of a good old fashioned braise. however; to make up for that it placed on top of potato puree, seard polenta cakes, and surrounded by beef demiglace and beef tounge meat and that makes up for a lot of lose flavor. in short the food i'm making is amazing(as a 2 star michelin restaurant) should be and i'm learning a lot. i'll keep you posted on food epiphanies and continue to bore with the stupid thoughts in my head.

peace

p.s. george michael and robbie williams are still very cool here.