Puck Confit

Wow. Such an inspiration. Thanks for sharing this with us, Sam. I'm thoroughly impressed. Great job!

Grilled cheese into ketchup. Grapes into honey. Cookies into milk. Biscotti into hot chocolate.

How freegan rude.

You are a marvel of human nature, Sam. Good show!

From watching FoodTV Canada?

The Whole Beast by Fergus Henderson. Bouchon by Thomas Keller with Michael Ruhlman The French Laundry Cookbook by Thomas Keller and Michael Ruhlman (if they don't already own it) Tru Cookbook by Rick Tramonto (yes, I'm serious) The Babbo Cookbook by Mario Batali (again, if they don't already own it. For beginner cooks, I actually whole heartedly recommend the Donna Hay books. Great photography, relatively easy recipes, high success rate, and high repeat rate.

I was just at Pusateri's today, and have been in close contact with my pal, Sal (Pusateri's butcher). They no longer carry wagyu, unfortunately. Only Canada Prime and USDA Prime as their high-end beef product. If you do find somewhere, please let me know!

Ellen and Steven, I’ve been reading eG for quite some time (lurking), and this thread is the absolute most stunning food thread I have ever seen, on ANY food forum, any time anywhere. Great job, to both of you! And, thank you.

I'm gonna have to join the chorus of anti-spiced Pepsi, I'm sorry to say. I gave it a chance, I really did. Especially since Jason liked it so much, and I find my tastes to be very much in line with his own. I'm still very fond of his idea to use it as a glaze for ham, though. Especially being that regular ole' Coke-glazed him is some pretty tasty stuff.

Phenomenal! Seeing Chef Achatz's creations (and all the Alinea staff that are involved) truly do make me giddy. It is like watching the passing of the torch so to speak in the evolving periods of food and dining. Sort of like witnessing the changing of classical art movements, such as Baroque to Rococo Rock on.

Cold ketchup. Gak. Soggy anything. Double gak.

I'm rather obsessive when it comes to eating fries. I actually line up 6-7 little paper cups filled with ketchup, so that I can get two or three dips with each and every frie. Especially McDonald's fries.