KennethT

I've never cooked burbot liver, and have never even heard of it, but I commonly do foie gras or chicken livers sous vide at 132F (55.6C) to bring to temp (dependent on thickness). I don't know if the burbot liver is similar at all to either of these.

True - but I thought the service has been excellent each time. The courses were spaced really well, and I've found the staff to be welcoming and knowledgable, despite the "cool" appearance, and I've never felt rushed like they were trying to turn the table like what happens at so many popular places... Definitely have to check out the men's room now though!

Likewise... Actually have a resy for next Sat at 6 - taking some friends who haven't been yet.

damn... and it was getting hard to get into before... now it'll be impossible!

Well, unitasker or not, I'd like to say that that is a pretty piece of wood craftsmanship... I'm sure you had as much fun building it as you'll have using it!

We used to go to Coop's for jambalaya, but I don't have that much experience, so I can't say if there's better out there.

What about doing the creme on the stovetop or sv? Then, pipe the finished creme onto the cakes and refrigerate until service... then add sugar and brulee at service

My memory of CB is that it's cured in a brine using, among other things, Instacure #1, which results in a pink color (like pastrami, but it's not rubbed and smoked), and also "sets" the texture... I don't know what value it would be to cook at 131 for a long time...

ha! Sable MacGuyver!

I find the biggest thing is to keep a clean seal area to start with. Try folding the top of the bag back so it stays clean while filling.

Beautiful job, Chris!

Can't wait for the rest of the week! BTW - another really good lebanese wine is Chateau Mussar - both whites and reds are excellent, but they are especially known for their whites which can age forever... If you can find a 20 year old white, don't pass it up! Some of the older reds have been judged as well as 3rd growth Bordeaux in blind tastings...

Chris - I really enjoyed this past week.. great job!!

I would bring a suitcase of iberico de bellota pork products... Of course the jamon, but also, the bellota chorizo, fresh pork loin (if the trip isn't that long and you can keep it cold), etc. I dont know if they're still open, but Jamonisimo specializes in small production bellota jamon. They have it from 3 different regions. My favorite is from the Extremadura region. They have some that are already sliced and vacuum packed and will withstand quite a while at room temp, although it's best to keep refrigerated.

I haven't made couscous the long way before, but I've tried lots of brands of the instant... the instant ones are pretty good, but I dream about the couscous at Mogador - the Moroccan place on St. Marks in the east village... I gather they make their couscous from scratch.

Another great evening... tried some new things... cured ham x 2... heirloom carrots with lardo... a special not on the menu: langoustine tartare with raw foie gras... unctuous pork cheeks with barely cooked chard spiked with sherry (I think?) vinegar. All awesome... service was great too - knowledgeable about food and cocktails and paced things just right.

well, traditional sables are made by creaming the butter and sugar, so I wonder what would happen if you chilled your onion result and then tried to cream it. I'd imagine it would re-emulsify, especially once you add the egg yolks, right?

I was wondering if the onions would have any flavor left at all... most of the flavor transferred either into the butter or into the air.

how about a curry? Disintegrated onions + curry spices + some yogurt??

Beautiful tortillas! Obviously someone's done this before!

gdenby - interesting... what didn't you like about the postSV smoke flavor? Was it too strong? To be honest, I don't have a real smoker - I just have a stovetop smoker - so really, the longest smoke treatment I can give without overcooking something is about 20-30 minutes. When that goes into the SV, the result is really muted, but while it's cooking, you can smell the smoke in the water and in the kitchen as well.

Lately, I've been smoking post SV, rather than prior because of what you talk about - in long cook times, the smoke goes through the bag and scents the water, leaving the meat with a very muted smoke flavor. I don't know what would happen if you used a retort bag, or other multi-layer bag with a metallized film layer. Those types of bags are much less permeable to gases and other small molecules.

You're right - the sugar itself, unless horribly burnt and bitter won't make a big difference. If it tastes good by itself, then I'm sure it'll be fine on the finished component. Just for future reference, it'll get hard enough to grind once you hit hard-crack stage, which is about 150C/300F on a candy/deep fry thermometer. It doesn't need to take on any color to be hard enough to grind.

ok - a lot of times, I'll make sugar glass tuiles like that with a similar procedure, except you sift onto a silpat then put in a hot oven for about 30 seconds until the sugar remelts. You're right - garnishes aren't critical, but I'm often surprised at how much of a difference they'll make in people's perceptions - like what would take a really well done home cooked dish to the level of "wow, I feel like I"m in a restaurant"... seems to me that lots of times, the difference is in the little components/garnishes.

I haven't read the recipe in MC yet, so I was holding off responding about what to do with the sugar... Basically, are you're making an onion flavored sugar glass that gets powdered and sprinkled on top of something then heated and melted into a thin shell? I do that type of work all the time using the el bulli method of 50% fondant, 25% glucose, 25% isomalt... But I never take it that dark (unless I want a heavily caramelized flavor)... usually, I want the sugar to have a neutral flavor, although sometimes I'll integrate whole spices near the end of cooking the sugar - but I always cook the sugar to hard crack or a very light caramel color - I usually don't check the temp and do it by eye, but I would imagine 340F is too high. Once powdered and sprinkled into a thin shell, the flavor is less intense, so if it's a little bitter, it's probably still ok... I just don't know if they intended to have the maillard flavor as prominent as it would be in yours. ETA: also - I find it a lot easier to make the powder in a spice grinder as opposed to the blender because I tend not to make that much at one time - once powdered, a little goes a long way.