Saturday, February 05, 2011


There was a nice article in the Times a while ago about creative constructions of hash (the one you eat, not the one you smoke) by chefs in and outside of NY. I happen to have some duck neck meat I saved from making stock earlier this week for Chinese new year hotpot, so I decided to make some hash with that for lunch today. Although this was good, but I think it would have been much better if the neck was confit.

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