ScottyBoy

Sounds like me but at 2am after work...

First time with the green cauliflower and it seems like my garden loves to grow the chokes!

OoooOOoo fancy pants.

Dcarch - Always such a unique style (in a beautiful way).

Ah, yes. I'm sure there has to be a tailor around the Bay Area for chefs. Edit: After poking around I found the Culinary Classics website. Seem like very nice coats but $$$! Will invest and write it up for others looking for a fancy coat.

So I'm a bit of a diva, yes. The coats I've ordered from 2 different websites (Happychefuniforms and Chefuniforms) just aren't quite up to par. Since I work in people's homes I would like to look the best I can. Anyone have experience with ordering top quality coats? Thanks in advance.

Thanks, I've wanted to make a bit more refined chicken noodle for a while, sick roommate gives me an excuse.

Whoa black garlic risotto, cool!

Thanks!

Loving this blog, you guys are machines!

Get some nice sharp knives and follow some videos online. If you're only looking to butcher smaller things I think there are plenty of instructional videos on chickens and fish.

Since he's whining like a little kid he gets little kiddie pasta

Good old quick egg white raft.

My poor roommate is sick so the poor thing gets some chicken soup...

I fight for my right to eat American cheese. It's a childhood comfort food thing...

Finally got around to the pastrami and it is as advertised. Very good, my roommate is in heaven...

I waaaaant the sweetbreads!

Pretty much every dinner I do now someone mentions this. Wonder if it's a good or bad thing for my little business... For me you really need a mix of cooking and social skills. I love to go to these random kitchens, meet new people and really just talk food all night. I have worked with a lot of cooks that I just couldn't see sparking up a conversation with a random person.

Looking forward to this, pasta looks great!

Original and I'd love to taste, nice!

Well somehow I like the fries...

Dangit, I need more breakfast in my life!

+1 for just bones/meat for my bases.

What was your time and temp with shrimp? I haven't done shellfish SV yet, just seemed like something that wouldn't benefit from it.

Ah, well said, thank you.