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  1. #1
    Senior Member wellminded1's Avatar
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    Food from ONE11

    Haven't really done this much but after the great feedback on the article I posted here are some pics of the food. Questions welcome. All photos from my phone so excise the quality.

    Clean shot of the tartare, PEI Beef, puffed rice, egg yolk emulsion,radish, garlic chips, sprout.
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    Senior Member wellminded1's Avatar
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    Sweetbreads, bleu cheese, house buffalo sauce.

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    Senior Member larrybard's Avatar
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    Sweetbreads quite imaginative; don't recall seeing anything like that before. I love sweetbreads but always savored what I regarded as their delicate flavor, so quite curious how they would taste as prepared by you.

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    Senior Member wellminded1's Avatar
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    Tasting menu dessert, lemon marscapone , lemon balm sponge, poached rhubarb, poppy seed meringue, ginger rhubarb gel

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    Senior Member wellminded1's Avatar
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    To anyone who says dry aging this long does not make a difference have not tasted beef like this. 270 day dry aged Oakleigh Ranch wagyu. Amazing.

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    how much does that go for? can I work for you LOL

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    Senior Member wellminded1's Avatar
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    Quote Originally Posted by CoqaVin View Post
    how much does that go for? can I work for you LOL
    $26/oz 16 oz minimum , sure just cross the border hahaha.

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    that looks awesome, some nice looking fat in there as well, I wish I could get out of the US, it just sucks plain and simple, if I hadn't found a good job I don't know what I would be doing, I work here right now www.blendonmain.com, and it is a pretty sweet gig.

  9. #9
    Senior Member wellminded1's Avatar
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    Quote Originally Posted by larrybard View Post
    Sweetbreads quite imaginative; don't recall seeing anything like that before. I love sweetbreads but always savored what I regarded as their delicate flavor, so quite curious how they would taste as prepared by you.
    I like to have some fun, so the sweetbreads are soaked in milk, poached,cleaned and pressed and then treated like a chicken nugget and deep fried in our beef fat deep fyrer. If you do not want sauce just don't wipe it off of the plate, as it can be a little over powering . But I find it is a dish that does get people to try sweetbreads for the first time.

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    beef fat fryer? what kind of beef fat?

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