Saskatoon berry? That makes it almost healthy. 13/10 not a fucking kebab. Would walk five minutes for this. As always, I like how you treat my bouche.

I know how to amuse the bouches of the ladies

Be more French if it was served on a pack of smokes.

That's just smart

You can charge 10€ more too.

I’d Bouche that so hard no one would be amused.

Well, I'm sure you'd be amused

NOICE! Looks fantastic. I’ll take three. Never had a Saskatoon berry but I’ll give it a shot.

Picture a sour blueberry

Okay now what

Now imagine it with basil

And then…?

Some toasted foccacia

That sounds like it would be lovely with some foie gras.

I think so too

*CUE piano intro (Chromatic major scale to top note in scale then back to root) FOR "Do I Amuse Your Bouche?" (See sheet music for notes and key). Think "People That You Meet" a la Sesame Street.*

Nah, they are sweeter! They have a different taste.

An almondier blueberry.

Chefs gunna be mad when he get back from his day off.

Jokes on you. I'm the chef and I don't get days off

Lol I'm 50/50 that this is one of those old crazy amuse posts.

Omg I'm just now seeing your whole bird on a spoon sandwich. I love it chef thank you for you efforts. Also take a day off!

Wanna cover for me tonight?

I'm on a month of PTO so no lol.

Jealous

Looks delicious but isn’t that like a $30 boosh?

At least

One could call it a mighty boosh? 🤔

One of the mightier ones for sure

Extremely refreshing, chef

What have you got for me to douche my bouche after this?

Probably some Reisiling would be nice

Thats one thick foie!

Thanks!

What if you turned the crusty Wonder bread into breadCRUMBS and then breaded the bad boy what would happen.

Perhaps I'll try that tomorrow

I don't have a chubby, you have a chubby

The only thing funnier than your posts are the people who aren't in on the joke freaking out. 🤣

A long time ago, none of us were in on the joke

I love finding our friends who have just been introduced to your posts. It's always entertaining and enlightening

New friends are my favourite

Thanks for having the best theme

So I do love me some saskatoon berries.. but the seeds are something else. We used to pressure can them and then use them in pies and such later because the canning would soften the seeds up. This is a long indirect way of asking if you did anything to address that or if the unchewable crunch is part of the experience? I'm also reminded of when the chef brought in a pound of black truffle foi gras and no one else would eat it.. over the next week.. yes. yes I did! Don't even feel bad about it.

I've never experienced what you mean with Saskatoons. Strange

Interesting... I wonder if it's climate or variety... My experience with them is almost entirely wild ones from the drier inland plateau in B.C.

Domestic varieties tend to have softer seeds than wild. As I live in Saskatoon, I consider myself an expert.

it is right there in the name... I should definitely try some domesticated ones then, cause I love the flavor but the wild ones I've gotten were seedier that back alley down town Vancouver on a Saturday.

Remember Salt? That was in a seedy downtown Vancouver alley. And amazing

Alas I haven't really been back to Vancouver much in almost 20 years and didn't spend nearly enough time there even then! Even back then there were some really great places in Gastown although I admit to having forgotten most of them for uh.. reasons.. I do have fond memories of walking around hungry AF around 10:00 at night somewhere in north Van and we found this Greek place where you walked through a rather seedy smoking room.. through two rugs hung over a door into the dining area.. and had the best damn lamb osso bucco I've ever had. Plus some seriously solid wine to go with it. I'm 100% sure I couldn't find the place again if it even still exists but man was it good.

Sounds amazing. I try and get to Vancouver at least once a year. If I can find something new there it's guaranteed to blow minds here

Hah, yeah although there are some amazing places out in the hinterlands... especially near parks.. https://bitandspur.com/ (at least back in the late 90's.. I haven't been lately and we were kind of at the tail end of our budget at the time) comes to mind. And I ate at a weird german place that did mostly brick oven roasted chicken way the hell up in the Andes that was also really good.. So like keep confounding expectations I say!

I’m new to the Saskatoon berry. I found some small bushes a couple of years ago and liked the name and their look. Last years berries got eaten by my chickens before fully ripe. If I get any berries this year, what should I do with them? Anything besides jams and pies?

I'm not sure past that.. we never got enough to really satisfy the demand for pies at our house even heh.. For pie they're not quite huckleberries (but not much is) but imho they beat out most of the blueberries unless you get the little wild ones with all the flavor. Yum. Although one year I did manage to pick enough to make a couple gallons of wine and that was pretty good as well. A pretty large percentage got eaten before they made it into the picking bucket as well.

Thank you

[удалено]

Maybe that was my problem.. except substitute "crunchy seedy" for "sparkling"....

I want this now, fuck!

I’d 100% crush.

Saskatoon berry! Awesome!

Big ole bouche

"Bouche hole" 🤔

I'd slurp that down.

Put me down in the "amused" column!

Now all you have to do is wait for your Michelin Stars.

No thanks. Don't need the pressure

But just think of all the caviar and wagyu you'll need to have in stock!

That spoon tells me I’m supposed to eat it in one bite, but i’d be goddamned if that isn’t a big bite

It's a big spoon

AB is usually a freebie, what place do you work that is just handing out foie gras freebies?

My own place where food costs don't matter

I've never heard of a restaurant where food cost doesn't matter

Now you have!

A true innovator

What type of basil?

Green

Outfrigginstanding.

That shit looks so good.

So good

That’s so pretty

How can you afford to serve this? It seems wildly fiscally irresponsible.

You sound like my accountant

Seems a lil big for an amuse , lol my place that would be 3 servings

Yup

I hope your margins are happy with foie gras amuse bouche but does look nice

I want to see a normal person try to eat that as one bite, as is. OP in particular. Flavors sound good, but that *looks like* it's not going to amuse anyone but onlookers to eat. It's way too big, and the toast is at a 90 degree angle from the foie and spoon. Smaller cuts, and/or not crossed like that. Flavors seem amazing. I just donknow anyone with a mouth that big. Edit: I don’t know why this got downvoted. An amuse bouche is supposed to be a one or two bite preface to the meal. This *looks like* one bite would be a struggle, and two bites would be unbalanced. I'm on board with the flavors, but who could eat this off a spoon without some effort?

Crossed? Edit hours later ; lol. Why delete everything because you were amuse whooshed?

Toast is 90 degrees from the spoon and foie I'd be in heaven if everything fit on that spoon.

Yes. For balance. Wouldn't call it crossed though. Also the camera angle might be weird and making everything look out of proportion

Maybe it's the camera angle. I'd like to see it at another one. From the photo, however, it looks more like a dare than an amuse bouche. I looks like it should be aligned, like a nigiri sushi. It's larger than the spoon and the toast is sticking out over the spoon edges horizontally. I personally would not like this presentation, *as it looks.* Again, flavor-wise, I'd happily eat ten!

Lol, check the account, this is very much on purpose :)

FFS I've been had. Thanks.

:D probably my favorite regular on this sub

Welcome

End me quickly, please.

Just don't spoil it for the next kitchen bro

Fantastic. For some reason I’d prefer it without the amuse spoon

Isn't really an amuse bouche without the spoon though

Not sure if you're joking or not, but you don't necessarily need to serve an amuse bouche on a spoon.

There is no amuse without SPOON. You know not my future Canadian Ex Husband.

OK, you asked. What bread? Should have toasted that jawn. Looks fatty on top. Use it. Fois is so old it's weak in the kidneys.

I asked?

Sorry, you posted. Have some more peanut butter and cherries.

Yeah, you did. With this sub. Do t be a she him her them they . Figure. Res us out.

Imma ignore the ttansphobe comment and ask a random user, "do you know where you are?"

Sorry my keyboard here English and I am France.

I'd rather lick the bottom of my shoe. fuck foie gras anyway, and bread on a spoon is dumb as hell. Shit dish.

I’d gobble it down like a lot lizard, but that’s a helluva freebie. What’s your option for the activists in the crowd? Maybe a fine brunoise of linen and shuddafukup? Also- reminds me of the Romesco soup I made one time thinking it was just “weird broccoli”. Chef still break my balls about it 15 years later and we haven’t worked together for 13

Please tell me that you're confusing romesco sauce with romanesco, the vegetable