5 hours ago, MetsFan5 said:Shucking oysters is a skill I would love to learn.
Only one way to learn...buy a proper oyster knife, some oysters, and go to it. I'm pretty sure youtube is your friend for this task.
Last night, the last of the Pèrigord truffle...
Stored with the eggs used to make Brouillade aux truffes; the truffle grated both into and atop the brouillade. Served with warm baguette and French butter.
And the last of the Jidori chicken...
Made this outstanding chicken soup. Stock made from the roasted carcass of said bird, along with bits and scraps.
