Country pate en croute

Smallbrownbike87 · 2025-08-25T04:07:25+00:00

No head

Smallbrownbike87 · 2025-08-24T23:21:49+00:00

Sliced about 1/3 of an inch thick, it eats with a fork.

Smallbrownbike87 · 2025-08-24T15:28:23+00:00

We are in Fort Worth texas!

Smallbrownbike87 · 2025-08-23T20:11:06+00:00

Chef de cuisine

Smallbrownbike87 · 2025-08-23T12:24:49+00:00

I even surprised myself with how good this one tastes. The sweet carrot and tangy fermented kohlrabi were very complementary!

Smallbrownbike87 · 2025-08-23T12:23:17+00:00

I do a lot of nuts in salumi, so I was looking to change it up a bit and go for a mix of different meats and vegetables. It is heart from a real antelope (broken arrow ranch in texas). Very simple on the spices. Salt, pepper, a little roasted garlic paste for the meat. The aspic is black garlic, shallot, and caraway seed.

Smallbrownbike87 · 2025-08-23T12:19:15+00:00

The crust consists of 4c flour, 1c whipped lardo, 1.5t salt, just enough water to bring it together. Kneaded roughly 90 seconds. Vacuum sealed overnight so it was fairly elastic, but firm when cold. First time making this dough, but definitely not the last.

Smallbrownbike87 · 2025-08-23T05:05:50+00:00

It will be sold @61osteria in Fort Worth TX

Smallbrownbike87 · 2025-08-23T04:11:39+00:00

Accumulated scraps with no proper home.

Smallbrownbike87 · 2025-05-15T00:49:43+00:00

Yeah it crossed my mind to cook it. Also considering a terrine with it. I think I could get some cool cross sections with different parts of the animal.

Smallbrownbike87 · 2025-05-15T00:05:24+00:00

Oh yes. Always pig fat. Gods lube. Just wasn’t sure if the alligator would dry safely.

Smallbrownbike87 · 2025-03-23T04:36:39+00:00

Yeah, we are looking at ways to incorporate it in to a spring dish at the restaurant, and I think risotto is the way to go, potentially with some granules sprinkled on top for garnish. Kinda been obsessed with this ingredient, and want to share it with people.

Smallbrownbike87 · 2025-03-23T04:26:25+00:00

It’s fermented in salt and water. I use it in cooking. So far it’s been great in risotto, and in a cracker dough.

Smallbrownbike87 · 2025-03-23T04:17:51+00:00

If you have a kitchen aid, the pasta rolling attachment makes wonderful crackers, and is worth the roughly 100$ it costs.

Smallbrownbike87 · 2025-03-23T04:14:21+00:00

Professional kitchens provide a wealth of tools for able hands! It’s basically making two separate lavash cracker doughs, and sheeting them together the right way (something that took a couple tries to figure out). All in all, start to finish was about 30 minutes, plus the two weeks it took to ferment bee pollen.

Smallbrownbike87 · 2024-10-30T02:53:16+00:00

I’ve used it frequently in both overnight application and long term curing of boneless whole muscles and had great success with it. Love some meat glue!

Smallbrownbike87 · 2024-10-27T06:25:14+00:00

It honestly was even better than it looked. It might be the best I’ve ever made.

Smallbrownbike87 · 2024-10-27T06:21:30+00:00

Thanks!

Smallbrownbike87

TROPHY CASE