Broth liver

For the broth extract:, olive oil, beef liver, veins removed, slabs Canadian bacon, chopped, cold water, soy sauce, For the liver dumplings:, all purpose flour for dusting, boiled liver, celery stalks, mexican green onion, parsley leaves

dried phở noodles (100 g), Onion, fresh herbs (such as cilantro and Thai basil), shallots, ginger, large eggs, beef bones (200 g), Star anise, cinnamon stick, black cardamom, coriander seeds, whole black peppercorns, Cilantro roots, salt (5 g), Ginger, pork liver (200 g), Seasoning to taste, Minced garlic and shallots

Lamb Bone, Smoked Duck Bones with duck parts (such as neck, heart, or liver), small Onion, roughly chopped, Garlic Cloves, Fresh Rosemary, Fresh Thyme, Bay Leaves, Beef Base, Salt, Black Pepper, Water

lamb liver, sliced thin, veins removed, about 12 slices, optional soak in milk overnight if you prefer a milder lamb flavor, orzo, red onion, quartered, tomato, quartered, carrot, sliced in thin discs, green poblano pepper, seeds removed, sliced, fresh farm egg, beaten, chopped mint, dried or fresh, chopped cilantro, dried or fresh, chopped lovage dried or fresh, chopped oregano, dried or fresh, chicken broth

For the broth:, boiling water, cold water, diced beef liver, fresh or dried lovage (amazon), dried mace, fresh, dried, or extract from truffles (Sabatino, amazon), turmeric powder or Tsp size of fresh or dried turmeric root, sea salt, For the soup:, truffle broth, truffle broth liver dices

pork belly, (46 % of total weight), pork shoulder, (23% of weight), whole pork liver browned, shrinks from 3 pounds fresh. (31% of weight), brandy (6% weight), broth or optional heavy cream (6% weight), each mace, nutmeg, ginger powder, onion powder, mustard powder, granulated garlic per pound, marjoram per pound, Lemon zest per pound, seasalt per pound, Black pepper per pound, Traditional Braunschweiger Sausage casing is 42 mm diameter. For test sausage, use 28 mm casing. Butcher twine

Pork offal: heart, liver, intestines, kidney, etc, Pork bones or ground pork, Carrots, mushrooms, celery, chrysanthemum greens, napa cabbage, Minced garlic, ground black pepper, seasonings: sugar, salt, bouillon powder, Dried hu tieu noodles, Green onions, fresh chili peppers, lime, fish sauce, ginger

small heads of romaine lettuce, green onions, yellow onion, lamb liver and offal (about 1 1/2 pounds or 700 grams), Black pepper, Salt, dill, broth (1.5 liters), olive oil (about 120 ml), unsalted butter, eggs (for the avgolemono), Juice of 2 lemons

potatoes (about 1 kg), almond milk (about 250 ml), olive oil, grated nutmeg, Salt, to taste, Pepper, to taste, olive oil, rabbit saddles (about 800 g), rabbit livers (about 150 g), onions, mushrooms (about 150 g), dry white wine (about 250 ml)

goat milk-fed lamb offal (about 1 1/2 pounds or 700 grams), Swiss chard leaves, finely chopped, chervil, dill, mint leaves, Olive oil, rabbit (upper part with head) plus its liver, Salt and pepper, Water, large juicy lemon, juiced, cornstarch (about 20-30 grams), Broth from the soup

- White sandwich bread, - Foie gras, - Veal stock (50 ml), plus 1 teaspoon - Madeira wine (or Port) (18 ml), - Butter (15 g), - Beef tenderloin steak (tournedos), - Fine salt, - White pepper

beef tenderloin steaks (tournedos), foie gras, plus a few crumbled pieces from trimming, white sandwich bread, Madeira wine (80 ml), veal stock (300 ml), butter (about 80 grams)

pork liver, Salt, distilled white vinegar, Dairy Milk, fatty pork belly, Unsalted Butter (2 sticks), large shallot (chopped), white onion (chopped), garlic (chopped), tsb chicken bouillon, sugar, fish sauce

deveined beef or pork liver slices slivered, 1 pound, diced stale bread, warm whole milk, medium diced onion, fresh farm eggs, breadcrumbs, halfcup fresh parsley, or Tbs dried, halfcup fresh marjoram, or Tbs dried, Extra pepper, beef or pork boullion stock

Make Soup:, water, chicken bouillion cubes, chicken livers, Woodear mushrooms, soaked overnight, black fungus mushrooms, soaked overnight, Bamboo shoots, pickled mustard greens, To make Chinese Mustard pickles:, bok choy or mustard green plant, seasalt, Boiling water

Pork belly, Pork liver, Pork shoulder, Pork casing, each nutmeg, mace, seasalt, pepper, garlic, ginger, marjoram or thyme, laurel, each brandy, heavy cream, milk, broth, hardwood chips with Tbs of butter

pork belly (I rub rock salt in the meat then soak in vinegar and salt for minimum 30mins before I start prepping). Sliced meat in cubes, pork liver wash and drain, red hotdogs, sliced and simmered, raisins, diced potatoes, diced carrots, green peas, red and green capsicum, bay leaf, Salt and cracked pepper to taste, fish sauce (optional for those who do not like fish sauce), tomato paste

Deboned tender hen, Bamboo shoot dice, Chicken liver dice, Shiitake mushroom dice, Cooked lotus seeds, Cooked pork tripe dice, Fresh shrimp meat dice, Chicken gizzard dice, Dried scallops, MSG, Fine salt, Superior stock

pork, carrot sliced, potato cubed, diced tomato 14 oz, red bell pepper, liver spread 85 grams, Thai chili pepper chopped, green peas, beef broth, red onion, garlic crushed, soy sauce

fresh pork shoulder, fat and tendon removed, fresh pork livers, veins removed, coated with 2Tbs pork lard, thin sliced fresh pork belly bacon to coat inside of breadforms, pound chopped sauteed Shallots, bread crumbs or panko, mild Garlic, green cracked peppercorns, brandy, coconut cream, cup small granny smith apple, dices the size of raisins, cup raisins, laurel leaves, 2 twigs of fresh rosemary

pork ribs/belly, liver paste, peanut butter, a stick butter, medium onion chopped, garlic minced, soy sauce, worcestershire sauce, ground black pepper, dried chilli, Pineapple tidbits, medium carrot

Pantry canned foods: olives, grape leaves, peppersauce, celeriac, gari, lovage broth, tomato pepper sauce, hazelnut nutella cream, rose water, cointreau and grand marnier extracts, Pantry bottles: wine, beer, mead, sake, cider, sangria, rumtopf, cherry, apricot brandy, pepper vodka, plum slivovitsch, vinegars, sauces, liqueurs, olive oils, extracts, honey, other, Pantry dried items: tomatoes, apples, apricots, peppers, garlic cloves, herbs, cheeses, sausages, bacon, hams, jerky, dried fish, smoked fish, Fridge mason jars: pickles, relishes, peppers, sauerkrauts, tomatoes, jams, chutneys, jellies, syrups, mayo, sambals, atjars, ketchup, picallily, mustard, dressings, garlic paste, lemon grass paste, Fridge cured meats: bacon, ham, sausages, beef, liver pate, rillettes, gravlax, Deep freeze processed: lemon juice, lime juice, tomato juice, grape juice, cheese whey, dried cream, yoghurt, milk powder, pesto sauce, apple sauce, broths, soups, fonds, Deep freeze storage: beef, lamb, pork, chicken, goose, turkey, pheasant, duck, salmon, trout, Cold or cellar storage: potatoes, onions, garlic, shallots, cabbages, carrots, apples, beets, sprouts, winter squash, homemade cheeses, Dry goods: beans, rice, flours, grains, baking ingredients, nuts, sugars, salt, herbs, spices, lentils, peas, dried milk, dried cream, dried yoghurt, dried blue cheese, dried parmesan cheese, ghee, Freeze dried ingredients: complete dinners, soups, sauces, eggs, Sun dried ingredients: tomatoes, apples, apricots, berries, beans, peas, herbs