…I now have a large vat of very tasty smelling duck stock. Lots of soups in the days to come… anyone got any suggestions? For lunch today I think I’ll have a Swiss (Schwyz)-style rice and chestnut soup (OK, it’s supposed to be beef stock, but waddya think I am, a fucking masochist?)
Speaking of beef, I tried a bit of steak last week. It was actually OK, nothing like the beef, though still not great as meat goes, a bit stringy. At the same meal, I had black pudding and apples – not a spot on the ones Mark had at South, and not a spot on the ones I’m gonna cook as soon as I get hold of some black pudding – and I had duck with winter vegetables: the duck was a bit tough, again not a spot on the one I cooked, but the veggies must have been ultra-fresh because I have never tasted such flavoursome and perfectly-steamed broccoli, carrot, cauliflower, turnip and brussels-sprout. The carrot had a flavour of brazil nut, gorgeous.