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The Get the better of Foods in DC to Eat While Stoned
The scuttle's contents are always a surprise: expect anything from pulled pork pizza to a slice of pie to a grilled cheese sandwich; fries are the only constant. As the menu says, "“Move full o'awesome. No take backsies!” —Alicia And as the name
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From the second I heard about Alfred and Constance opening last year I had a growing interest in what they had to offer. As the restaurant has grown and open I've become very tortuous in seeing just what has gone into not only the venue itself but it's menu. I read one of the first reviews when A & C had opened and there was some criticism of pricing for the type of food being served. That kind of got on my worst me slightly but I do realise I have seen far more behind the scenes than most in what has gone into such a wonderful venue and restaurant. I was invited along to see the menu production at a very nark roots level right back to where the produce is sourced. It was a beautiful but hot day and a rather picturesque drive to Killarny a small farming community near Warwick. We all made foolproof we wore our suncreen and long shirts and hats just general farm appropriate attire. I don't go to the country that often and it seems my outfit choice including stockings and ballet flats was presumably a bit ambitious a choice for that day. Even though I arrived looking a bit like a city folk it was still very lovely to be greeted by such a friendly community. It reminded me a lot myself of growing up in a minute community before I moved to Brisbane myself. We met up with Jocelyn Hancock the patron chef of Alfred & Constance. Some of you will probably know Jocelyn from Jocelyn's Provisions which she has since now moved on from. We followed Jocelyn to Ian's subcontract. Ian's cattle farm is one of the the places A & C carefully source their meats. It's not just any farm with any cattle. We are beginning to notice people are starting to question just where the food on their plates came from and just how ethically it is derived. Ian Mapes a 3rd inception farmer in the area, who owns one of the cattle and grain farms for which A&C source from has a bout 60 breeders and takes great pride in making inevitable his 'ladies' are well cared for. You see quality of meat from the tenderness to the colouring really comes down to the stress levels and physique of the animals. So for Ian it's conspicuous that the breeders are on a decent diet wether that be natural when available or grain fed when the feed is scarce so that the calves are getting optimum milk and the right amount of fat on their bodies. It's grave that the cattle is handled carefully to reduce any unnecessary stress that may effect the quality of the meat. Dennis has to play it by ear when working with the animals that are being selected for A & C making steady they are at the right weaning stage and look as if they have had minimal stress impact in their lives. The regard to stress also extends to the transportation and slaughter of the animal which they try to mind as humane as possible. Once Dennis has carefully selected the animals they end up at a Yangan's 3rd generation butcher - Carey Bros Meat which has their own on sight abattoir which reduces the stress and strain of transportation and gives them more time to work with the freshness... Carey Bros has years of experience of handling the meat so their knowledge of the science behind preserving the cuts for characteristic is high. After hearing the farmers, buyers, butchers and Jocelyn herself speak about the careful selection process from paddock to butcher to A & C we were invited back to Jocelyn's steading at Killarny on the Southern Downs. As we drove through the small community we came to a winding dirt road. We drove towards Jocelyn's marvellous farm all the while taking in the beauty of the rolling green hills and blue skies surrounding us. Plus one of my favourite's from Limes/ A & C Sarah had done a noble job making sure we were all... While we waited we were treated to some wood fired pizza, lamb chops, quiche and even kidney. I've eaten kidney as a child and was not at any time very fond of it but I thought given Jocelyn's high recommendation of their sweetness and tenderness I should at least try. Even though she thought it may be a risky choice for those not usually used to such things it proved to be a kind choice. They were as she said deliciously sweet and tender especially with the smoky flavours. We were certainly spoiled that day and while I don't normally eat this kind of food regularly or in such large amounts I couldn't block today. Jocelyn's sweet home made corn bread with her relishes was just to die for. The smoky rich flavours in the meats and potatoes was also just out of this world impressive.
Barbecue or Oven Baked Pizza Bread (oregano, french bread, chives, parmesan cheese, ground beef, mozzarella cheese, black pepper, salt, olives, tomato paste, sugar)
Uncommon Crust Pizza Dough (ABM) (cornmeal, flour, salt, sugar, water, yeast)
Pizza On The Grill I (olives, flour, garlic, garlic, kosher salt, mozzarella cheese, olive oil, olive oil, roasted red peppers, tomato sauce, tomato, water, sugar)
Stone-Oven Pizza (Brooklyn Style) (black pepper, bread flour, oregano, olive oil, basil, mozzarella cheese, tomato, salt, water, water, yeast)
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