ScottyBoy

Breakfast time. Pulled pork, egg, lettuce and some hot sauce all wrapped up.

Looks awesome! I've been making pulled pork every week for the last couple. Dangerous to have a container of pork in the fridge but oh so delicious!

Ooooh, really looking forward to this one!

You obviously don't know how much of a space case I am Would be fantastic to get something going over here at some point.

OoooOOhh, thanks much!

Have any of these Gatherings happend on the west coast? I'd like to put names to faces sometime.

Despite having a lot of fun gadgets in my kitchen I have somehow not invested in a high end blender yet. Those were the days in restaurant kitchens with a bullet proof blender. It's next on my list. Chris, you had mentioned a discount at BB&B. I'm always on a quest to find a discount for preferably a Vita Mix. Anyone have a lead on any sort of discount anywhere?

Melts well on eggs

I like to make brown butter and in the final stage throw heaps of rosemary in. Great for potatoes and such, keeps forever in the fridge.

There was an article on him and the restaurants he's started in California and also his stint endorsing TGI Fridays. He just pretty much summed it up saying that he has a wife and kids now and why not make some money?

Oh I really enjoyed that show too, French guy was nice.

Leave it up to Ferran to sum it up so well.

Just very interested in results. Try and take some pictures please!

Damn I could go for a bowl of that.

This is a sure thing. People will post photos of food now with no description or how it was to eat.

Romesco for the win. I always have a quart container in the fridge. Everyone just calls it "red sauce" and put it on everything.

"No restaurant experience necessary" so they're looking for fools to make fun of and yell at as usual...

Nice! I've had my eye on some beef ribs lately since I've done way to many pork.

The block of delicious short rib has the power to control spinach tornados!

155 for 18 hours is my go-to for pork belly now. Foie sauce and black lentils. Tenderloin, rosemary potatoes, caesar salad and porcini cream.

I love the punch a herb gives when you get in an alternating spoonful of soup

Oh that's cool, nice using the collar steak after talking about it.

I like this guy, most of the time not enough credit is given to the team behind the chef. http://www.timeout.c...-tony-interview

Carnitas tacos today

Charred then smoked jalapenos in some cheap tequila to soak. This stuff was my shift drink of choice when I was on the line. Puts hair on the chest!