vogelap

Thank you! The garnish is sprouts with a light lemon vinaigrette. I wanted different microgreens, but could not procure any. Simple green salad alongside.

Don't mind a bit... Here's pic of the finished plate. The recipe is based on... https://www.acfchefs.org/ACFSource/Recipes/?id=657

I just made a duck, cherry, and pistachio terrine. I roasted my pistachios a bit (and completely cooled them) before adding them to the terrine, and they're soft enough to not tear the terrine when cut with a knife. I then lightly sear the slices of terrine to enhance the texture... It's a hit.

CONGRATS, Rob! One heck of a journey finally released into the world. Be sure to pause and celebrate this success. I was, as Rob told me, the very first purchaser of his book. I look forward to receiving my copy! It will hold a special place in my culinary collection. (Since I own the book (and look forward to receiving it, I don't want to be included in the contest. Share the wealth!)

It would be my pleasure. Let me know how I can assist.

I was able to pre-order today (order #10001)... Was that a fluke, or did it go live?

I am planning to buy your book when it becomes available!

Stay strong, sir! I will buy your book when it becomes available, and support it via Kickstarter if you decide to go that route. Please include this thread when you announce such things -- I am following it so I don't miss anything! Good luck.

Charlie Trotter was found unconscious and not breathing in his Chicago home today. He was pronounced dead at the scene. Trotter was 54. More information: http://www.chicagotribune.com/news/local/breaking/chi-charlie-trotter-dead-20131105,0,3424072.story

How about "handcake"?

8-12 hours should be sufficient. What's the cooking method going to be?

My wife & I ate recently in Miami Florida at a good establishment. We were surprised when our bill included 18% gratuity. I've seen that done for larger parties, but never for a two-top. Fine with me... As a culinary professional who normally tips 20% as a minimum, I appreciated the server indicating that they were worth only 18% gratuity. Saved us a couple bucks. Then, of course, there was a restaurant in Cincinnati Ohio where we took a 12-top. The server said, "I am supposed to automatically add 18% for parties of 6 or more, but I took a chance with this table and didn't add it". He gambled and won -- our table's tip far exceeded 18%.

Well, I recently counted. My food-related book collection numbers 360.My name is Drew, and I'm a cookbook-aholic. Latest check is over 500 cookbooks... Yikes. I have seriously slowed down in purchasing/accepting cookbooks (I really have!). Most recent acquisitions: Tyler Florence's FRESH and Underly's The Art of Beef Cutting.

The Culianry Herpitologist is on my bookshelf. http://www.amazon.com/The-Culinary-Herpetologist-ebook/dp/B0024NJY5I Hard to imagine.

Frozen, pre-browned ground beef. My wife bought it once. Once.