Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
This community is for sharing pictures of awesome food, not a platform to advertise.
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see !shittyfoodporn@lemmy.ca
Be sure to check out these other awesome and fun food related communities!
!cooking@lemmy.world - A general communty about all things cooking.
!sousvide@lemmy.world - All about sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
I broke down a full chicken, roasted and reduced the bones from stock to jus, dry brined a breast and thigh for 24 hours, blended the thigh with mirepoix and crimini mushrooms, stuffed that into the breast, and seared it in the smaltz that was rendered while making the jus.
While the ballotine finished in the oven, I made my carrot puree and finished the jus with butter, thyme, and shallots. Plated with some micro greens.
Sounds and looks amazing.
Thanks you! It was some effort to make from scratch but it was really enjoyable.