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Beef Lust
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Thread: Beef Lust

  1. #1

    Beef Lust

    I bitched about getting a new CDC recently, and must correct myself. He's from The Laundry, so he's a really intense guy, and that can come across as him being a prick. But, after much scrutiny...he's alright. He has an appropriate standard for food, (SOMEtimes unreasonable) and more knowledge than I feel like I'll ever have. BUT, all that aside: new beef dish on my station: KC strip loin, blistered/glazed gnocchi, red wine shallot redux, compressed micro spinach, glazed carrots/turned turnips, and finished table-side with REAL winter Name:  ImageUploadedByKitchen Knife Forum1385372372.602146.jpg
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Size:  7.2 KBtruffled veal jus.
    Cassoulet, like life itself, isn't as easy as it seems...

  2. #2
    Senior Member Nmko's Avatar
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    Gorgeous arrangement and plating design, strip looks ace

    How long has he been there now?

  3. #3
    Thank you. He's been here about 2 weeks. Just for the record, we don't circulate those loins...I roast them to MR.
    Cassoulet, like life itself, isn't as easy as it seems...

  4. #4
    Senior Member marc4pt0's Avatar
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    What restaurant are you at? Might have to stop by next time I'm home

  5. #5
    Bluestem
    Please PM me if you do. I'd love to hook up a KKF member.
    Cassoulet, like life itself, isn't as easy as it seems...

  6. #6
    Senior Member Crothcipt's Avatar
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    Dam, wish I knew about your place when I was there in Aug.. Would have made my dinner at the drunken fish look like Mickey D's.
    Chewie's the man.

  7. #7
    Das HandleMeister apicius9's Avatar
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    Looks beautiful but I always get grumpy when restaurants skimp on the cheap starches. Three (3!) gnocci? Unless there were an extra bowl of gnocci coming with this, I woud grumble...

    Stefan

  8. #8

    ecchef's Avatar
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    That's so you have room for dessert, Stefan!
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

  9. #9
    Quote Originally Posted by apicius9 View Post
    Looks beautiful but I always get grumpy when restaurants skimp on the cheap starches. Three (3!) gnocci? Unless there were an extra bowl of gnocci coming with this, I woud grumble...

    Stefan
    Ha Ha....I am with you Stefan

  10. #10
    Any chance on telling the shallot redux and compressed basil? I'm curious how you made those?

    Is that both the shallot red wine on the plate or different sauce?

    Looks awesome

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