Posted on 03/08/2016 9:56:13 AM PST by NoExpectations
Without blood, it's just a stew. Stir in the ferric liquid and the French will happily inform you that you've made a civet — a term generally used to describe any stew or sauce thickened with animal plasma. At MIMI, a contemporary bistro doing some wondrously archaic things, chef Liz Johnson's civet calls for veal stock reduced with pig's blood until murky and syrupy like molten ganache. Sporting a deeper, more sinful flavor than demi-glace, the throwback sauce glazes three parcels of blood-sausage-stuffed freshwater eel that have been grilled over charcoal. As if the plump, slippery bastards weren't decked out enough, Johnson tops each with lozenges of silky cured foie gras and floral quince confiture. It's a fascinating, vexingly harmonious combination of uninhibited richness amalgamating fat, fruit, and viscera.
Much of Johnson's cooking is just as genuinely, profoundly intrepid. Though only 25, the peripatetic chef has already racked up a decade of global experience, including stints along the East Coast and in Denmark and Japan.
(Excerpt) Read more at villagevoice.com ...
WHAT? They can’t do that. They will be insulting the peace loving Muslims in their community and around the world, who will then, of course, be required to kill anyone who agree.
Sounds like a cardiologist’s nightmare!
Oh my.
Veal, pig’s blood, AND foie gras?
Cue the Muslim vegan foodnazi riots in 4, 3, 2...
My kid is the chef :)
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