ScottyBoy

Cured in salt/sugar overnight, applewood smoke for 1 hour, sous vide at 155 for 18 hours. Braised black lentils and port-bone marrow sauce.

Beignets? Those look dead-on for baby sunburst squash, you are very talented my friend.

I'm 90% on the Kuhn, just checking without going through this whole thread if there were any revelations with any other brands.

Looking to buy one, is the general consensus for a kuhn rikon? Modernist books call for one like every other recipe!

This thing has been spot on for the 5 things Ive done. $225, I'm happy with it.

A Masterbuilt electric one. With a chimney made from cardboard boxes that goes out the skylight in my apartment

Yeah the bastard tricked me for a second too...

Yesss, I finally bought a smoker too, having a lot of fun!

Some lobster stock spiked with siracha with the tomalley and butter blended in, egg noodles and some of the tail meat. Late night drunken fine dining I guess...

Ah hah!

That don't look like a scallop to me, what are you up to now?

Haha, it's not a competition! Looks delicious.

Sometimes I get a tip that's just so much better than cash.

Yeeesss...

Damnit Shalmanese, this thread just makes me more upset we are gonna miss it this week!

Been away for a while, fantastic stuff everyone!

I'm buying now because you never know what the price will be when the demand goes high. And for my special clients.

Stocking up,

Awe damn! I need to get my hands on some Mangalitsa... Edit: Side note you might like that I used the pork belly recipe from your site when a client requested pork. Have tried so many methods but you're is right on my friend.

Well +1 for Round Table but the main problem is...do they have it in Wyoming? Kind of funny since I'm eating it right now (Day off and don't want to cook a thing and not leaving the house". The chicken and garlic pie is the only thing I order, very good but I have to say it's gonna be a couple extra dollars for Round Table.

Hope people aren't tired of seeing this salad but I've finalized it! Switched to a puree of celery root, parsnip, mushroom oil (from frying shrooms for soup) and champagne vinegar. A la Manresa and Noma I make the "soil". I've dumbed it down big time. Toast almond flour, cocoa powder, salt, sugar and brown butter into the food pro. "nutty, bitter, sweet, salty and rich from butter. People are big fans and all sous vide veggies from my garden.

I did some fried pork skin today. Just scraped off the fat and dehydrated. Can I ask about the poaching you did to yours? Looks like it leeds to a whiter and better result.

New one. Sous vide pork belly, fried skin, lentils, garden artichokes, pork and port sauce.

Wow! I think I will never cook lentils any other way. Black caviar lentils came out perfect!

Well I'm looking at Texas in your location. Too much sun? I'm kinda spoiled to be in California, artichoke territory...