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I wouldn’t presume to declare one cut “the best” for any course – but I do have some suggestions. First off, the best amuses (in my opinion) are one-bite manifestos that tell you something about the chef, the upcoming meal, …
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Our kangaroo burger patties are 85% lean, 15% fat. – Question Submitted by “interestedcook”
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In the European culinary tradition stocks are made from animal bones (veal/beef & chicken are most common, but also turkey, duck, lamb, etc), fish bones, vegetables, or shellfish shells & heads (shrimp, crab, lobster, etc). Other types of stock are …
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“I would like to use them in stuffing the saddles and roasting or if that isn’t the correct method, a fresh truffle sauce to finish the roasted rabbit.” Whether it would be ok to stuff boneless rabbit saddles with truffles …
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We do not currently sell harissa sauce or paste, but we do have a harissa paste recipe that could be easily adapted to suit your preferred balance of spices. We’re evaluating new products all the time, and there is a …
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Our Sichuan/Szechuan peppercorns are roasted whole. From looking at a 1oz sample bag, I can tell you that ours appears to be primarily made up of husks that have popped open, but some are still closed. Some stems and a …
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Un-tempered chocolate is chocolate in a simpler, more rustic form – closer to how chocolate was enjoyed before advances in manufacturing and technique. Often stone ground for a coarser consistency, it has a different texture and a less uniform appearance. …
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“Aromatics” is a term used for the vegetables, herbs and spices used expressly to bring flavor and aroma (rather than nutritive value) to a dish, liquor, or beverage. Beyond that basic explanation there is argument over its exact definition. …
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That wild boar prosciutto recipe was submitted by chef Andy Zubik for our wild boar recipes contest. Unfortunately Chef Zubik did not specify the quantity of juniper berries to use when he submitted the recipe, so we don’t have his …
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Our game meat sausages do tend to contain pork, and most of our sausages are packed in natural pork casings. All of our sausages have ingredient lists printed on their product pages (including casing information), so you can read them …
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We sell them for consumption, not for combustion, and as such have no idea whether our dried sea vegetables would be suitable for smoking in pipes or use in tobacco blends. This really isn’t our area of expertise. We tried …
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The term “the Grand Sauces” is another term for the Mother Sauces (aka “the Leading Sauces”), five sauces which are considered the foundation for most sauces in classical French cuisine. The Mother Sauces are: Bechamel Velouté Brown Sauce (aka Sauce …
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We haven’t found a product & supplier we like yet (though we haven’t tested any at this point). If you’d like to be notified when/if we decide to carry it, please contact us with your preferred phone number or e-mail …
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Unfortunately no. The fresh sage we sell is cut for standard culinary use, with the sprigs averaging 4-5 inches long. We aren’t able to special-order longer sprigs at this time. – Question Submitted by Cathleen A.
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Though their meat can be prepared similarly, wild boars and domesticated swine are actually quite different. How They’re Raised: Pigs are domesticated swine raised (in pens or pasture) for their meat and fed by farmers, while wild boars are actually …
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