Hey chef Elias, I am also an exec. chef and let this one stay away from the heat. The blue pigment will remain if we use it for garnish (thin layer of gelatin) and utilize the meat in a ceviche, tar tar or carpaccio.
Ceviche,tartar,carpatccio i like, i might do that right now for my lunch.
And yes i was refering that the color stays blue for that price.
(was a joke)
06-03-2011, 08:04 PM
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