Q.

Which edible flowers work well with dark/milk/white chocolate…?

A.

…in candy bars? I would suggest using the crystallized flowers and flower crystals we sell.  They would have a long shelf life before and after you apply them to your chocolate. The flower crystals are made from sugar and the
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Q.

What exotic flavors create a really special caramel sauce…?

A.

[For example] “…Cardamon? Meyer lemon simple syrup? Rose water?” Cardamom seems like an excellent addition to caramel sauce.  I’d probably scald the cream you’re going to be adding to the caramel with the cardamom pods or seeds (and/or any other
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Q.

What is “Beurre Manie”?

A.

Buerre manie (“kneaded butter”) is a method of using starch to thicken liquids without risking clumps.  Starch (traditionally wheat flour) is pressed into clumps of butter (traditionally in a 1 to 1 ratio) before being added to the pot or
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Q.

Is a whole quail a decent size for one person?

A.

It really depends on the course, the size of the bird, how much else is on the plate, and how poultry-intensive you want your meal to be. We sell whole quail in two sizes: regular (4.7-5.6oz each) and imperial (6.3-7.4oz
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Q.

I want large oysters, what are good varieties to choose?

A.

Of our Pacific oysters, the Virginicas are the largest.  However, they are often out of stock.  Of the remaining Pacific varieties, shigoku oysters are probably the largest we carry.   They offer deep, rather than wide shells with larger, succulent meat.
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Q.

What are sweetbreads?

A.

Sweetbreads are the thymus glands of a young animal, typically lamb or veal.  They have a mild flavor and a rich, creamy texture.  They’re one of the most prized organ meats (offal) and are a luxury ingredient.  Of the two
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Q.

What does it mean when a cocktail is served “on the rocks”?

A.

“On the rocks” cocktails are the opposite of “straight up” cocktails – they’re served in glasses with ice in them. Typically these cocktails are shaken or stirred with ice, then strained and poured over fresh ice in the serving glass.
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Q.

What is a Slurry?

A.

A slurry is a method for incorporating starches or flours into simmering liquids without clumping. Starches and flours thicken by “gelating” – their granules swell (trapping water) and leak starches into the surrounding liquid.  This is what makes gravy thick
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Q.

Are your grass fed & free range meats finished with grass or grain?

A.

All of our grass-fed meats (grass-fed beef, merino lamb & venison) are 100% grass-fed and grass-finished.  They are never fed grain. “Free range” refers to the animal’s living conditions rather than diet, and there are some free range meats on
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Q.

What is the culinary definition of “liaison”?

A.

The broad culinary definition of a liaison is simply any mixture intended to be used as a thickener.  However, it is also the name of a specific type of liaison, where eggs are used to thicken rather than the usual
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Q.

Why are some cocktails shaken & others stirred?

A.

We’ve all heard the iconic James Bond line “Vodka martini. Shaken, not stirred”, but most people don’t realize what made the line so cool back when it was first uttered. In that line Bond is asserting his hip preference to
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Q.

What does it mean when a cocktail is served “straight up”?

A.

Cocktails served “straight up” (or “up” for short) have all the ice cubes that they were mixed with strained out of them. Straight up cocktails won’t be further diluted as they sit from ice melting into them, but they’ll also
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Q.

What does “Peler a Vif” mean?

A.

“Peler a vif” is the French term (used in some American kitchens) for peeling the zest and pith off of a citrus fruit by following the curve of the fruit with your knife. It’s often the first step to cutting
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Q.

Would saffron flavor be lost in gumbo…

A.

…that has andouille sausage, chicken, shrimp and oysters? We don’t believe so, though it would depend on how much saffron you used.  Good quality saffron is a potent spice that can add a little or a lot of flavor depending
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Q.

How long can I store fresh white truffles in the fridge?

A.

How long depends on the variety, how you store them (storage tips), and who you got them from (how fresh they were on shipment). Italian White Truffles: Our Alba truffles should last for up to six days after arrival. Our
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