jnash85

I found the recipe for the Ginger Beef online and made it tonight. I enjoyed it, but found the beef still did not have the seared texture I wanted. I'm attributing this to the fact it was cooked in a 12" skillet on a crappy electric burner, not a wok. I will try and Beef and Broccoli tomorrow. Once I find a good stir fry I really like I'm gonna try Alton Brown's method with a wok over a charcoal fire.

Duck Egg Spaghetti Carbonara I need a better camera....

I bought some cheap Salmon Roe at the grocery store. $7/2oz. I actually like it, to some degree. The first taste of Salmon is great, the sensation of the caviar popping is wonderful, but the final bit of salt is a bit overpowering. Having said that, the next time I come across a recipe that calls for caviar, I will be willing to shell out some cash for the good stuff. Now, where's the best place online to buy it?

I've never had it. I'm located in Knoxville, TN. Not a whole lot of fine dining establishments in the area. I really just want to see if its something I'd like to explore further. I see it used as a garnish/component in many recipes I'd like to try, and it would be nice to have an idea if there is even a chance of me liking it. Do I just need to blow the $50 on an ounce of the good stuff?

I would like to try a bit but I don't want to spend $50 for a single bit I may very well not like. However, I fear the caviar I see in the grocery stores, and am afraid that it is not representative of the good stuff at all, and may turn me off completely. So what should I do? Is there any caviar worth buying in the $20 range that would be a good introduction for me?

I did the Steak Ssam. Wasn't that impressed with it as a whole. I haven't found anything I love in this book yet. But I haven't attempted the larger scale preparations either.

Momofuku Flank Steak Ssam Marinated Flank Steak cooked sous vide, pureed ginger scallion sauce, mustard sauce, ssam sauce. The steak was good, but I wasn't impressed as a whole. The Momofuku book has been a bit of a let down for me. Gonna keep trying though.

Veal Chop with Whipped Goat Cheese, Haricot Verts and Potatoes.

@Rico - What exactly is in your pineapple salsa? It looks great.

From the French Laundry Cookbook. Pacific Moi with Fresh Soybeans, Scallion and Radish Salad, and Soy-Orange Glaze This was good when you got the perfect bite. I had to sub frozen soybeans for fresh, and Mahi-Mahi for the Moi.

My second dish from the French Laundry cookbook. My agnolotti didn't turn out right, so I made ravioli's instead. Just as delicious I'm sure. The prosciutto I bought seemed passed its prime once I opened it, so I skipped it. Sweet Potato "Agnolotti" with Sage Cream, Brown Butter and Prosciutto

I've made the fried chicken twice. It was my first time doing it and it was great. My mom said it was the best chicken she's ever had, although she is just a little bit biased since I was doing the cooking. I will be trying the cauliflower soup very soon.

I made my first dish from the French Laundry Cookbook last night. Citrus-Marinated Salmon with a Confit of Navel Oranges, Beluga Caviar and Pea Shoot Coulis I left off the caviar and substituted watercress for the pea shoots. I am not a big fan of salmon, but when eaten with the oranges and watercress coulis it was delicious.