Time for a little update.
Ive found a shop where you could get pheasant and pigeon, unfortunately frozen, and disgusting.
Nevertheless, when I do a bird, and it applies especially to roasted birds, the garnish for me is tournee veg. Now, I know this is crazy oldschool and stuff, but it still is impressive garnish and its good. I havent carved veg for like 5 years so my skill was a little rusty but i really enjoyed the time I spent doing it. Wouldnt mind getting somewhere where I could do just that for a few months.
Ive cut both down. Wanted to try sous vide on breasts and confit on legs. Went crap. Problem is, when I cooked that stuff before, I used to use fresh produce. Frozen shite is not my favourite to say the least.
First boiled veg stock, then checken stock with new veg, and finally game bones with yet another portion of veg. Very sticky
Here is some sweets - poormans choco muffins without chocolate.
Sausage with leeks
And now, I wanted to try some funky stuff. This is interpretation of Thomas Kellers Octopus. Again, got the meat frozen. And terrible quality.
Im finding less and less acceptance for frozen foods. Especially when its something expensive. This stuff was very expensive for being a frozen pile of crap. Like 150 dollars per kilo[!], not counting electricity, time spent and spices/herbs.
All of my efforts got shite anyway.
I was too lazy to take like two hours trip just to buy decent Chorizo, at work I found out before serving that we were empty for the god damn sausage. So I used salami instead. The foam is salami, should be chorizo. Its actually very simple to do. On a slow flame sweat the chopped sausages, mix the fat with milk and lecithine. Season. Whip with handheld mixer and voila. [Haha foam on everything foam! foam! foam!]
Paprikas were peeled and sauteed briefly with butter.
From the dressing I dropped tarragon. Its corriander, basil, parsley and capers.
Even though I didnt get what I wanted, I like the appearance and will try again.