i was at a conference for work over the past couple of days, and was subjected to some pretty terrible food (chicken and more chicken at conference, they must have literally bought a ton of it) and some great food too (veal chop at cameron mitchell's martini). the veal was tender and the sweet and spicy peppers complimented the meat very well. best part about the great food is that i didn't have to pay for any of it! during my time off during the conference i was researching pate recipes in ruhlman's charcuterie and chang's momofuku. i'm was going to try a duck liver pate if i can find anywhere in this freakin city that sells regular duck livers and not foie gras. so i'm going to make a pork pate with chicken liver tomorrow. emulsified forcemeats are a natural progression from the sausages i've been making, and i'm excited/nervous to give them a whirl.
i went to findlay market today and picked up a 4 lb pork belly, 8 lb boston butt and some pink salt (sodium nitrite). ordered a 18 lb turkey for thanksgiving that i'm picking up on tuesday. tried to no avail to find duck livers or fat. several vendors had whole ducks so that may be my only option. guess i should learn how to debone a duck. also going to try my hand at david chang's highly-raved pork buns sometime early next week, can't wait!
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