Bicycle Lee

a chef I worked for who was from Tennessee told me about a place in his hometown that fried burgers in 50 year old bacon grease and that when they moved locations they had a police escort for the grease because it was/is priceless... I bet those are good....

I figure there has got to be a way to combine this vehicle with others to make a caravan of flavors delivered together.... I do not think it should stand alone, but I am still learning the dynamics of the process and product so I want to do the experimentation with it alone to whittle the number of variables down. Plus, when I saw the guy posing on the cover of the NYTM with his "air" I was very intrigued...

ahhh, now you tell me! hehe nah I had it room temp.... I'll try again and see... would a tiny bit of agar be too much for it???

eh, apple air didn't work too well... I juiced 2 apples, ended up with about 150mL of juice....went at it with the immersion blender for about 3 minutes and the froth that formed immediately dissipated...I could have done something wrong, but I basically followed the same path as Jack did...I chalk it up to some fundamental difference between carrot and apple that doesn't allow it to form a froth...

with garlic, you never want the heads you grab in the store to be soft and squishy in any way. As far as after you open it, I can't really tell ya...cuz at my house the garlic never lasts long enough to go bad...but if it gets soft or brown then it is not good. One way to ensure it's preservation is to roast it. It gives it a new flavor, but it keeps it from going bad...at least for a long time...

yeah I would imagine that it was food that went straight to your booty

I went deep sea fishing in San Diego and got a bunch of barracuda that was pretty fishy and oily....we made a great Tunisian fish stew with it... if you want the recipe let me know...

Heyday Bars...

aiight.... I'll give it a go and let yall know how it goes...

even if the doGdamn sandwich is good, it still isn't up to par with a freshly made product which is, I am pretty sure, how Rick Bayless became someone with a name we all recognize and can argue about over miles of telephone lines and fiber optics...that is my problem...like fargin' Emeril telling me to a use a certain toothpaste cuz it "kicks it up a notch"... WACK! But, ooooooooohhhh...it has poblanos! And a zippy sauce! Wow Rick really cashed in!

what about fruits? is there something about those veggies that helps it? Cuz I'm thinking if you want to do a "sorbet" then it would be nice to have a sweetness incorporated....possible provided solely by a fruit's juice... eh? oh yeah, and do you use the whipping attachment (the disc)? Or do you just use th regular chopping attachment?

nice, Jack I like the look of it. Now all we have to do is figure out how to make it last. fuck that "ephereal" quality, I want something that holds! hahaha nah, really I do like it... could you just juice a carrot? or do you have to blend it with water?

pics?

sausage would be good... if you are worried about drying it out when roasting then brine it....

I just saw the commercial... worst career choice ever

like Brando said in Last Tango In Paris: "GET 'DA BUTTA"

white albacore, REAL mayonnaise (as opposed to that LIGHT schwill), lemon juice, dill, salt, chive, celery, onion... wheat bread toasted (sometimes with cheddar)... plenty of green leaf lettuce, tomato and mayo on the bread... salt and vinegar chips on the side yum

yeah that pic of Adria on the cover of that New York Times Magazine was crazy...him holding the small "plate" of air...it was like 4 inches high! I have fucked with an immersion blender too to try and get big, architectural product like that, but the shit just doesn't look like that OR hold for long enough to matter...

I just did a wine tasting for 25 people on the 20th of Sept. We had four wines (2 white, 2 red) and each pair was relatively similar (same grapes). It was such a blast, but I also knew what wines were going to be there before I sculpted the menu. If you really want the food to be a perfect fit for the wine it would help to know what will be there. That is if you care about a deeper connection than just something like "Red=beef, lamb....White=Fish, chicken". I have a large list of wines/food pairings that I have compiled and if you want it, I can e mail it to you... And one thing you should do for sure is have a champagne course first. It is not only traditional, but it is easy and fun. Just something as simple as a fruit and cheese course is good.

not happening yet.... I'm on holiday til next monday, so I might have to do it next week some time... I'm excited though...it's been a long while since I have felt this way about a female... thanks for all of your help...with any luck I can reach her heart through her stomach

nah I have conversion tables, thanks.... I'll let you know how it goes....perhaps even post some pics...

I would love that, Suzanne....thank you so much...she said her favorite was the meat one, but both recipes would be greatly appreciated.... and about the "oooooweeeee"...I can't help it, I'm a cowboy deep down...hehe nah, I am a cool cucumber when I'm around her...

OK....so I met this girl in one of my classes who is from South Africa...such a cutie, great company...oooooweeee! that accent really does something to me... ANYway, we were out to sushi the other night and I asked her about food in S. Africa... she told me her favorite dish was something called "Bobotie"....and I was hoping that some of you well-steeped food folks could give me a hand in concocting this dish to win her heart... Thanks in advance for any reply...

it's not really a "food" item, but scotch has grown on me immensely. At first the taste would throw me for a loop, and I would just act like I liked it...but I actually do appreciate it much now.

yes...there's a great Tuscan restaurant here in SLC called Michaelangelo that I have partaken in the entire menu. Their specials are always good too...