atlanta cook

give tavolata a try. if this rain stops it is a decent walk over to the theatre which you will need after the rigatoni. 2323 Second Avenue, between Bell and Battery 206.838.8008 went last week and really enjoyed the veal carpaccio and broiled oysters.

maybe the best advice of all, thanks to all

I am interested to know if anyone here has experience with serving flaming desserts a la carte in a restaurant. I am thinking of brulee, baked alaska, or a flambe with a touch of alcohol lit just before leaving the kitchen. a former coworker told me of a brulee he did at a restauarant in albany where they poured pure alcohol directly on the raw sugar and it caramelized en route... I am intruiged. any insights? thanks

yes. soooo good. the rillettes are also insane. i've only had rillettes twice in my life. what is wrong with me? how much time do i have left? must find more rillettes. (other sampling was at le pichet. <insert drooling homer.> ← the rilettes are great, but the parfait is out of this world... ← the lemon parfait? agreed. ethereal. ← no, the chicken liver parfait

yes. soooo good. the rillettes are also insane. i've only had rillettes twice in my life. what is wrong with me? how much time do i have left? must find more rillettes. (other sampling was at le pichet. <insert drooling homer.> ← the rilettes are great, but the parfait is out of this world...

chefcrash, I have an eye of the round that will go in my water bath tomorrow night @ 135 for about 8 hrs, I will let you know how it turns out- I am excited about that particular cut because it is just one muscle group... I have steaks of a rib in right now and will be taking them out in the morning...

thanks nathan, I will be infusing with the former. have you seen him do this firsthand? if so, any other little nuggets to share? thanks

that was my plan, I just thought maybe there was another way... I did not see a recipe for the egg...

just got my hands on roca's book on sous vide - wow I am going to be trying a few of his techniques as I work a few recipes that use sous vide into the menu of a restaurant I am helping to open. I have one question that is really bothering me, he has a recipe in which he places a piece of fish in the bag with a little of smoke infused oil, I think the salmon dish... How does one infuse oil with smoke? I am sure I was once told but can not recall and it is driving me nuts! Thanks, RS

I saw your post in the confit thread about putting some fat in so I did include a couple tablespoons- worked great.

here are some photos of duck confit I did last night, I definately need to increase the aromatics in the cure as the poaching sous vidse did nothing to impart flavor as traditional poaching in fat does.. good though. my immersion circulator bit the dust, it was a $10 ebay one, need to upgrade. btw- any chance anyone knows of any good service technicians in the seattle area for chamber vacuum sealers? thanks 80 C for 12 hours fell apart... mmmm.....

Just pulled out my duck confit that ran @ 80C all night (per nathanm) using a thermal regulator from ebay to find that the regulator had seized up and the temp dial (analog model) is kinda stuck used a dig thermometer to monitor the temp, the duck looks good, I will post with a flavor reveiw and maybe a picture or two when they are cooled off.

Thanks! I will be trying a couple small terrines and torchons soon, I am sure I will return with questions. When you say "double roll it", do you mean w/the cheese cloth or two bag- one and then prick it and then the other? thanks

following is a pm to a fellow egulleter that thought it may be good to get the public feedback, please do... thanks hello, I was wondering if you could answer a couple of question I have about sous vide equipment. I wanted to see if these are the thermometers you recommend. also, which bags do you recomend? if I remember you chose some from here, is that right? I have a chamber vacum sealer and two nice water baths, now I need to get to it. I plan to use sous vide method to cook a few of the items at a restaurant I am helping to open , and I need a little more clarification about a couple things. first, I plan to use the thermometer to monitor the temperature of the protein as I cook it a la minute (to avoid cook and hold) will the above work with the closed cell weather stripping? will it leave a visible hole in the meat? is a la minute reasonable? I plan to butcher my seafood for sous vide and bag in individual portions for service. I would like to do a very small (2-3oz) foie terrine, like in a salt and sugar holder, terrine for a charcuterie platter, can I do this sous vide? will the terrine throw off melted fat? if so will it seep back into the mold as it cools? sorry if these questions seem silly, but better to ask than learn by experience with the foie ($) thanks a lot

I think Lark definitely fits in this category (it's on 12th, right next to Seattle U.). And I love their food, particularly the interesting presentations of seasonal ingredients. ← Thanks for the reply, I think I will be going by Lark to check it out, I have read about JS since he was @ Earth & Ocean since he is a fellow neci grad. I am impressed. I will check out union too, thanks. Looking foward to getting back and seeing how things have changed, and I am looking forward to brunch @ el greco too (hey aren't they looking for a chef?) thanks for the input-