Today was offal. We had veal liver, sweetbreads, and foie gras. It wasn't exactly mystery box but Pergl just let us do whatever we wanted; he told us last week to bring in stuff if we wanted particular ingredients, so I brought some grapes to do the foie with. I put two little grapes on top of the liver, and when I brought it up Chef was like, "Are these my testicles?" But he commended me for peeling them; apparently people were putting like apple and orange peels on their plates as part of the garnish.
Yeah, and unless something happens that's the last time I'm having foie gras because the ban goes into place next week. But foie gras will be back, because the ban is pretty stupid and people are going to go all black market on that shit anyway.
Anyway, I did foie gras on toast with veloute and grapes, sweetbreads with an orange reduction sauce, and liver and onions. Technique was bleh, but I could've done worse so I'll live with it, somehow.
Yeah, and unless something happens that's the last time I'm having foie gras because the ban goes into place next week. But foie gras will be back, because the ban is pretty stupid and people are going to go all black market on that shit anyway.
Anyway, I did foie gras on toast with veloute and grapes, sweetbreads with an orange reduction sauce, and liver and onions. Technique was bleh, but I could've done worse so I'll live with it, somehow.
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