Mar 2, 2015
Real question
(no lauffin k)
Do you think I can put on my résumé (in the hobbies section) that I was amongst the winners in the Lure Lecter contest
no bc I'm v proud of this achievement
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Real question
(no lauffin k)
Do you think I can put on my résumé (in the hobbies section) that I was amongst the winners in the Lure Lecter contest
no bc I'm v proud of this achievement
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CONGRATS!!! your idea was so rad (also you're rad)!! <3
Thank you dear :)
I was a little afraid because the presentation was almost too simple (and I completely forgot that I still had leftover fake flowers, could have used them to add some color…). Lesson learned, and hopefully for next time (contest or not!)
This piece has a light taste, best served shattered then used as decoration or sweetener to a dessert. When light shines through it casts a coloured shadow much like that of the stained glass in churches. The design imitates many ideas present in Catholicism and Christianity, where a holy person carries the halo but in this case it is depicted as being  tarnished or broken by placing trust in the wrong person to have their back.
My dish for the Lure Lecter contest over at Tattle-Crime. It is a dry-aged roast beef tenderloin with a red wine, butter, and shallot reduction sauce, pureed parsnips, and roasted Brussels sprouts with grapes. Served with a fantastic bottle of Montepulciano (not pictured), this was quite the decandent feast indeed, and I'm quite sure something Dr. Lecter would enjoy.Â
Candied Cockscombs - Served with Rice Pudding & Cherries - Recipe
Chickens are some of the most versatile livestock in the world. They produce eggs and meat rapidly and efficiently, and are small enough that they can be housed and transported with ease. Over 9 billion broiler chicks are raised each year in the United States alone.
Most people overlook the more exotic dishes that can be created from this common animal. The heart, liver, gizzard, and other organs are all nutrient-rich and quite tasty if cooked right. But very few dare to venture beyond these standard edible organs, to see the strange and delicate dishes that lie outside the typical definition of "food."
Both hens and roosters have combs. The males' are usually larger, and some breeds may have bigger combs than others. Combs also come in different types - ranging from thin 5-point single combs, to thick, multi-pointed rose combs, to small, stubby pea combs.
All of the combs shown are harvested from my own flock. These birds were all hatched, raised, and humanely butchered on our property, by yours truly. This recipe is, in fact, more than a year in the making; most birds used were hatched last spring.
It took approximately seven hours to procure the combs, four hours to cook the recipe, and an hour to fix my setting and lighting and photograph the dish. I've spent more time on recipes before (a 3-day long Coq Au Vin recipe comes to mind) but this is perhaps one of my proudest achievements - they turned out spectacularly.
I did eat them, and they were very good - they had the consistency of gummy candy, and little flavor of their own, but were plenty delicious anyway due to the cherry syrup. The rice pudding was fantastic as well.
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My Chicken Blog, where I post chickens  -  My Food Blog (rarely updated)
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I thank you all for your time, my roosters & hens for their sacrifice in the name of the culinary arts, and the creators of Hannibal for making such a beautiful series. Have a good day, Fannibals. <3
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Lure Lecter!
Hello all! I'm sorry I've been away; I've been working more than is probably healthy. At any rate, the lovely tattle-crime is running a competition, with the judging assistance of the wonderful delaurentiiscompany and goldberg-variations, and said competition has lured me back to the kitchen to try to entice our favourite doctor back! I made a four-course meal (well, three with tea and nibbles) with rather a bird theme, as Dr. Lecter has up and flown away. So let us get to it! In order: Roast capsicum and tomato soup with sour cream and quinoa crispbread on the side (as this dinner is certainly not vegetarian - this course has "chicken" stock - but is gluten free), paired with merlot (yes, red first and then white, but we do live in modern times...) "Chicken" breast mignon with a herb and garlic butter, served with a beetroot and feta salad with roasted pine nuts and paired with a semillon sauvignon blanc. White chocolate covered raspberry pastille "ortolan" served in a dark chocolate and lemon nest, accompanied by an assortment of warm berries, fig and nuts, and served with a cognac (because armagnac is too expensive). Spiced white tea with a bowl of assorted handmade cinnamon and merlot marshmallows, which really requires no further explanation except to say that yes, I know it's a coffee pot, but I don't have any Lecter-appropriate teapots, and coffee doesn't go nearly as well with marshmallows. So there. I'm going to end with a shout-out to mongooseunderthehouse - I FINALLY MADE THE ORTOLAN DESSERT I PROMISED I'M SORRY IT TOOK SO LONG! Sorry for the long post, and thanks for looking! :)
My entry for the #LureLecter contest!
 tattle-crime and delaurentiiscompany
As per tweet, this is a deceptively bloody vegetarian soup for our good Doctor Lecter.
Made with a clear beet broth, cucumber, spring onion, red radish, parsley, dill and egg, this cold summer soup is wonderfully refreshing and tangy.
A traditional Eastern European dish.
oh my god i'm so happy i finally have all the ingredients for my #lurelecter entry... its taken me forever to find the time to spend like two hours driving around to different stores get them. which is what i get for picking such a... lets just go with "exotic" recipe.
at least i already had the main ingredient on hand... i would imagine that would be spectacularly difficult to find in a supermarket
i can't wait to make it!