ScottyBoy

Ah, that's what I figured.

I'm wondering what there price point will be. If they get to their lofty goal that is...

Had to get on the rib train. I'm surprised after a 5 hour smoke that I didn't get a good ring on them but plenty of flavor. Some Memphis sauce from the MC book.

This is looking like a Kickstarter I can get behind. http://www.kickstarter.com/projects/nomiku/nomiku-bring-sous-vide-into-your-kitchen

Haha, man oh man, I'm making ribs tonight too.

So much smoking and grilling lately, yum!

Yeah man that's gorgeous

Man I need to brush up on my drinks, I didn't even know there were that many kinds of bitters!

avaserfi - Ridiculously cool stuff every time, did you glue the skin after you boned? I need to set aside more time for projects like this, I'm getting Chef's Block. Oh and I need more gojujang in my life...

Yeah 15# is a little sucker to be roasted whole. Unless you don't have the space to butcher a bigger one and this is a training pig.

A bit too busy to take many pictures but we had a potluck finally at my new place. Lobster soup, parsnip soup, mussels, fresh bread, smoked pork belly, carnitas, key lime pie and 4 different ice creams were had. 18 hours later and I'm still full!

Yeah, now I can actually steer people towards a book they can afford.

One thing is sure, if my father had the opportunity he would burn every ounce of miracle whip on the earth. Never actually tried it. On a side note, does anyone in this thread know what they use instead of mayo on Togo's sandwiches? A slight tang, I love it.

Mayonnaise - Stuff of legends...

Mostly for finishing things, tonight the pork belly will be finished fat side up in one.

Agreed, very weird to have two names. My Dad is a mayo fiend. Since he grew up poor the only things he had in the house at all times were mayo, bread and Dr. Pepper. His favorite comfort food from his childhood? Mayonnaise sandwiches dipped in Dr. Pepper, his favorite treat was drinking the mayo-spiked soda at the end. He's passed his love for it on to me but sadly I can't get into his favorite application...

Without fail since I've gotten this book I have thought "I wonder if it has info on this or that" and it always does. Really improving the dinners that I do, love it!

Best foods over here for sure. Love mayo!

Yes indeed, I rest for 45 minutes and then blast the sucker as hot as my oven will go (convection is best too). Actually works fantastic for parties and such, you don't have to babysit a bird in the over, it's ready to go when you are.

Oh and two of my favorite things, cheesecake and strawberries GIVE ME A BREAK!

Hehe, another mm mystery concoction.

Any chef that can't take constructive criticism is going nowhere. I LOVE feedback and it only took me a couple months to get over my "my food is perfect" attitude coming out of culinary school.

Yup, the only real investment is the dewar which can be on the pricey side. Stuff is a lot of fun!

Yet again but such a simple and quick dish to throw together late-night. Carbonara, speck instead of guanciale.

Fantastic. So many people ask me if they have to go to culinary school before they get into the profesional game. I used to say no, just stage at a restaurant. I now direct them towards a $450 education in your books. On top of that now there's a primer that my clients won't think is too much of an investment. It's hard sometimes to convince people just how much basic info there is in these volumes and not just modern cuisine. The first two should be required reading in most culinary schools.