ScottyBoy

avaserfi - Want! Along with everything else in this thread. It's dangerous to open this at 12am when you're hungry...

I guess you could shell out the lump crab and make sauce/puree/foams or whatever with the wine and garlic flavor and plate it fancy pants style but it just aint the same. I think that crab (especially the dungeness out here) is something you need to get into and work for. Get that garlic smell all over your fingers!

Loooove Tom Kha Gai! Paul - That is an awesome plate of food! Tonight roommate started if off with some garlic crab. I made some maple roasted squab and a salad with pistachios, bacon, campagne vin and olive oil.

Thanks all! Picture was actually taken from my "loft" where I sleep and such. I litterally sleep in my kitchen It's 1600 square feet divided into two spaces. The other I have started to set up as a dining room with a large table. They are local squab from Mendocino. Waiting on my dinner guests to get back to me with some pictures, I was a bit busy feeding the 14 of them...

Well, not done yet but, Counters coming in, viking range, dishwasher and one more rolling Boos table.

First time host at my new place....over the top?

Comfort fooooood!

Great stuff, thank you

Seen a lot of pasta with clams/mussels lately. Need to rock it myself!

Beautiful as always

Holy sh*t man, I would kill to taste this final dish!

Haha really! Imagine someone throwing ingredients in the general direction of pots and pans and you have me...

You are one seriously organized chef!

Seriously, Percyn is a breakfast master.

I've been enjoying this immensely. Now finish with a bang!

I was scrolling down thinking where are the lingon berries!?! But you redeemed yourself in the end It's the swede in me...

Ohhhh the French God I wish I could taste it.

Curious what went into that, would love to try!

Dude you are killing it Chris!

That sardine must have been swimming pretty fast

OK, OK wait. Are we talking grilled or griddled here? Because the above reuben from my favorite spot was buttered and then toasted on a griddle. When you said that it was close because it wasn't grilled I thought a grill, grill. Then seeing the above post talking about grilling sauerkraut threw me for a loop! Will defend my local rueben to the death!

The dinner last night for another group of awesome people. Sous vide some pacific salmon at 105 for 20 minutes in bacon fat. Made some satsuma buerre blanc, whipped eggs whites, folded it in then torched it. I was really happy with the mi cuit texture and the bacon fat give it a smaked salmon taste and smell. Roasted pumpkin, onions and garlic in curry and cream, charged in an iSi and added some chopped hazelnuts. This was a hit. Seared squab breast. Took the legs and carcass and made squab stock then braised oxtail in it. A couple of my bussel sprouts in the back.

Yum, hedgehogs have been in abundance here for the last 2 months. Same perfume as chanterelles when you cook them.

Sure. I would have a milk/egg mixture for the chicken I like. Soak in buttermilk and pat dry. Dip in breading, dip in egg/milk, dip again in breading. Put it on a wire rack in the fridge for a while to let the coating adhere. This last batch just had pretty much a flour coat. I like chunky-crispy!

No wash, they were wet straight from the bag. The roommate was requesting a crunchy but thin layer of breading and I said "I can do that". Personally I like the nice chunky fry on chicken. I was also curious about sv in buttermilk, I'll have to try it next time I have some chicken.