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  1. Thanks a lot Sean. So what should be in my pitch? My experience, qualifications, favourite foods, influences, travel etc? Should I state straight away that I don't mind working for free? Cheers Teddy
  2. What gets the best response when approaching a kitchen to do a stage with them? Call in person with a resume, call on the phone, or send a letter? Can anybody help? Thanks!
  3. chefteddy

    squirrel meat?

    Thanks for the article Tracy! I feel better eating the little blighters now! Chefteddy
  4. chefteddy

    squirrel meat?

    Thanks Henry DV I will check out that site you recommend. Here's hoping... I know they'll no doubt taste like rabbit (which I love) but with some acorn-ness I imagine! Braised in cider is a good idea. Cheers Chefteddy "I hope their shapes will not offend your palates."
  5. chefteddy

    squirrel meat?

    Peter you beat me to it! The only difference was that I was going to recommend a slingshot since I know NYC has a ban on the discharge of firearms!! ChefTeddy, don't be overly enthused about trying squirrel meat. It's really nothing to get overly excited about, there are lots of other exotic meats that are much better. Have you tried rattlesnake? It's one of the ones that I find quite good and it's not heard of that often. Of course I don't know where you can get that either. As far as availability you can always try Possum since they're born dead on the side of the road. ← Thank you MSRadell! I have tried rattlesnake, but I didn't think that much of it. I am from the UK and my friends tell me how good squirrels are at this time of year - full of rich nutty flavour, so I'm keen to find some of the bloody things. I have a gereat old English recipe I want to use too. I'll keep looking! Cheers
  6. Does anybody know? I hear it's the season for it and I'm dying to cook some. Perhaps there is somewhere outside of NYC that will send it? I tried exoticmeats.com and I had no luck. One of you must know?? Cheers
  7. I finally got a copy, and yes you can see young Ramsay in one of the photos. He's actually smiling in another. The mind boggles....
  8. Thanks Shinboners - I think I have my hands on a copy! Bloody expensive though.
  9. British Black Pudding (blood cake, boudin noir) Serves 12 as Appetizeror 8 as Main Dish. I grew up with this stuff. I was charging it down before I even knew what it was. Then I found out, and I wanted to eat it even more. After moving to New York from London, I couldn't find any black pudding anywhere, so I decided I should make my own. *Based on John Desmond's recipe, from Oakes and Mazzola's 'Boulevard' cookbook, with a few tweaks. 1 T olive oil 1 large onion, diced 3 cloves of garlic 2 T Calvados 1 tsp each of mustard, fennel and cumin seeds 1 tsp crushed red pepper flakes 1 tsp smoked paprika 1 crumbled bay leaf tsp ground black pepper 1 lb in total, of pork meat and fat - I used 1/4 lb of chilled streaky bacon and 3/4 lb of ground pork 1-1/2 c fresh pigs blood 1-1/4 c in total, of cereals - I used 1 1/4 cup cooked white rice 1 c mixed fresh herbs - I used sage, tarragon, parsley, thyme, Cuban oregano. 1 T Maldon sea salt 1 T unsalted butter 1 large beaten egg 1 c apple sauce/caramelized apples 1/2 c finely chopped dried apricots Sweat the onion and garlic in the oil for a few minutes until soft and add the Calvados. Cover, and cook for about 20 mins on low heat, taking care not to brown the onions. Allow to cool and reserve. Take the fennel, mustard and cumin seeds, bay leaf and red pepper flakes and warm in a skillet over a low flame until they release some of their aromas. Allow to cool, whizz in a spice blender with the bay leaf until powdery, add the paprika and reserve. Chop the bacon into the smallest pieces you can , and add to the ground pork in a bowl. Combine with all the other ingredients and mix very well for a few minutes with a spoon or your hands if you're brave. Preheat the oven to 325 F. Put the mixture into the terrine dish, cover tightly with foil and then into a large hotel pan. Add boiling water until it come 2/3 of the way up the terrine dish, and back for 1 1/2 hours. Remove from the ban marie, and allow to cool for 2 hours, before refrigerating overnight. I eat it for breakfast, as part of the Full English, for lunch with cold ham in a salad, or for dinner with mashed spuds, caramelised apples. Keywords: British ( RG1983 )
  10. I grew up in England during the reign of 'l'enfant terrible' (MPW) and he caused quite a stir, not only in he kitchen, but the World of food generally. I enjoyed White Slave, though I didn't feel like it 'captured' the essence of what was going on back then. The biggest hit was "White Heat" a cookbook with loads of B&W pics of moody Marco doing what he does best. It spawned a whole generation....Followers of the original rock n roll chef... BTW, does anybody know where I can get another copy of "White Heat"? it is a rare find indeed these days. Cheers Teddy http://brooklyngrubber.typepad.com/
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