Brookswood
Senior Member
I was looking at a recipe for making juicy turkey burgers. One of the ingredients is three tablespoons of duck fat.
I scurried over to my local chain supermarket and asked for duck fat. You would think I asked for 3 ounces of deadly radioactive plutonium. “Duck fat! We don’t even have ducks.” One store might be able to order me an entire duck from which I suppose I could render that fat, but that seems like a lot of extra work. I’m making burgers, not some fancy French entrè.
That got me thinking. What do you feel about recipes that require hard to find, usally expensive ingredients, that often you won’t use for anything else? Such as “four ounces of Lakecumbra cheese aged in the volcanic caves formed by Mt. Etna”, or “A teaspoon of Rhine River pepper mustard aged in oak barrels made from trees that grow in the in the La Cienega forest of Spain”. Or, a medium size head of red speckeled Babalumia lettuce from the lower delta of the Swibish River in the South of Bhutan.
Do you find such recipes useful? Am I being unreasonable?
I scurried over to my local chain supermarket and asked for duck fat. You would think I asked for 3 ounces of deadly radioactive plutonium. “Duck fat! We don’t even have ducks.” One store might be able to order me an entire duck from which I suppose I could render that fat, but that seems like a lot of extra work. I’m making burgers, not some fancy French entrè.
That got me thinking. What do you feel about recipes that require hard to find, usally expensive ingredients, that often you won’t use for anything else? Such as “four ounces of Lakecumbra cheese aged in the volcanic caves formed by Mt. Etna”, or “A teaspoon of Rhine River pepper mustard aged in oak barrels made from trees that grow in the in the La Cienega forest of Spain”. Or, a medium size head of red speckeled Babalumia lettuce from the lower delta of the Swibish River in the South of Bhutan.
Do you find such recipes useful? Am I being unreasonable?
