Slow roasted in parchment paper, finished with olive oil...now the skin is a lot like duck skin in that it is tender but quite fatty. You may want to remove it, chill it, cut it in bite-size pieces, and serve it on crackers the following evening. (Try fancy shapes such as diamonds or triangles! It's FUN!) Tell your guests it IS duck (they have a similar dimpled texture!)
Originally posted by fever red
Slow roasted in parchment paper, finished with olive oil...now the skin is a lot like duck skin in that it is tender but quite fatty. You may want to remove it, chill it, cut it in bite-size pieces, and serve it on crackers the following evening. (Try fancy shapes such as diamonds or triangles! It's FUN!) Tell your guests it IS duck (they have a similar dimpled texture!)
That is quite possibly the coolest post ever, if you're a sick, twisted person like me 😱
I would eat LordKerrigor with gravy and mushrooms with a full-bodied red wine as a beverage euro
Darth!
__First, play with food for several days. When you're satisfied (and meat is well tenderized)...
__It's time to get out the antique jello mold. Gently remove the fresh brains, and peel off the meninges. Carefully press into mold and place in your $10,000 Sub-Zero freezer. Don't have one? Shame on you! Barbarian!
__Invert mold and slide chilled brains onto bed of Narcissus and Violet petals. Serve with dark chocolate sauce.
__It's a good thing!