Mosaica Sous Vide is one of those things that has changed my life . . . They totally have it down in ways that others cannot match with their half-hearted embrace of the technique . . . The turkey legs, pork or beef necks, the rabbit are all just fabulous innovations of mundanities (tho' the rabbit may be a little salty from the pancetta wrap), but: the coq au vin sous vide was my absolute favorite, pending a sample of what I imagined to be the most ambrosiacal combination: sous vide lamb . . . And here it is . . . But you see, they don't do it the same way as the others, they adapt & enhance: the sous vide lamb is served as part of a cassoulet . . . The amazing crunch topping with large white beans, potato cubes, and carrot slices really compliments the lamb. We're glad Mozaica isn't even closer to our house, we would eat there everyday . . .8^)
No comments:
Post a Comment