ScottyBoy

Oh sweet time for a Rico blog! I want some of that fried polenta. It's one of the very few things my mom could cook properly!

I rest mine. For a much shorter period but do.

It's been done before but, it was good............very good. The Moderist Cuisine mac n' cheese. For this one it was a 90g blue and 190g sharp cheddar cheese. It was everything I wanted it to be. The same texture when heated as the sauce in Stouffer's and when cooled the little jelly block I can have to keep in the fridge when I need. Or my roommate for that mater, it's a little foolproof to boil pasta and scoop some into it. I have stocked so many of these random ingredients like carrageenan and sodium citrate for this recipe. It's about time I start to work with them because this was super fun!

!!! Must try this. Then must find friends who can cook for me and give me a blind taste test.

It's been done before but, it was good............very good.The Moderist Cuisine mac n' cheese. For this one it was a 1/4 blue and 3/4 sharp cheddar cheese. It was everything I wanted it to be. The same texture when heated as the sauce in Stouffer's and when cooled the little jelly block I can have to keep in the fridge when I need.

I do a 7 hour cold smoke, 48 hours at 140 and finish on the grill.

Yum. Spring can't come early enough!

Duck chorizo just blew my mind at 3am...

At this early morning hour I do believe I want Ham wrapped salmon for breakfast!

Delicious everyone, Delicious!

For me it depends 100% on if there are nice people. I don't like being treated as "the help".

Dude totally except I'm using squab right now. The breasts I'm using for the dinners but the carcasse, legs and wings I'm roasting and using for stock. What a deep rich flavor it has!

Dude this strawberries are awesome! Thats a lot of work.

OOOOooooOooohhh I wish I was there! Sunday Funday with hamburgers after a marathon of work. Had to cut sideways to eat it but was good. Kobe chuck, blue cheese, tomato, mayo, home made ketchup, ice burg lettuce (a burger must for me) on potato bread.

Whoops I would remove the "just" in my post. I've only been here for a little bit so I guess I was just looking at the posts I saw. Don't get it...I thought there was a post about "where did Nathan go....

Wasn't it just a sous vide thread that got him started? It's too bad he sin't contributing more now. I can only imagine how busy he is

I brown chicken wings add bay leaf and cook for about 6 hours. It's my base for all kinds of stuff and to make traditional stock I just brown veggies and simmer once again. Mainly it's the broth I use for my mushroom soup. The other vegetables, herbs and pepper get in the way of the pure umami and mushroom flavor I'm going for. Yup.

It's too bad I don't get the chance to cook for my friends on this forum....

Whoop, forgot one. Hamachi with black garlic dressed noodles and some marinaded seaweed.

A couple of Japanese themed dishes for one of my best clients. Mizuna, blue fin tuna, nori and miso dressing. A little bowl of ramen. Soft cooked egg yolk, pickled carrots, pork and scallion. Red miso glazed lamb loin, braised daikon and mustard seeds. Coffee jelly and sauce with yuzu whipped cream. It's a lot of fun to cook out of my comfort zone for this guy. He understands if a dish is a bit.....experimental.

Always appreciate a thorough explanation thanks mang!

Very cool potato preparation! I always like a little description of the process when it's a bit of an "out of the box" kind of dish. What did you wrap the slice around when you fried it?

A very broken down simple gazpacho is one of my signature dishes in the summer with heirlooms. I'm gonna pair it with shrimp this summer, thanks for the inspiration!

Interesting, so it's like a cold shrimpy soup instead of the dip thing.

Dangit, always cooking the lobster. Might need to pick one up today...