ScottyBoy

I want that steak plate really bad night now Norm...

I wonder what kind of texture an "overcooked" piece of meat would have in a pate or sausage. I have yet to screw up and get that weird texture but maybe I'll throw a cheap hunk o' meat in and overcook it.

That pulled pork recipe in ramen is great.

Whoa thats preeeetty bad...

My main problem is, I buy them and then rarely crack them open...

Jeebus, that soup is incredible.

Yikes $$$, working with some serious product in your dishes.

Thanks a bunch, I'll try it out with my prep today.

Well dangit, I had one bag of chicken floating exactly half way horizontally in the unit. Nothing was blocked at all. I used it for prep all day today and I would estimate it beeped at me a good 40 times. Me thinks something is wrong.

Where are you getting these truffles? They look Oregon or "Himalayan". Roommate got some carbonara before I left to work a dinner. Coppa chips are a fun crunch to add. Jidori eggs, pepper and pecorino.

OK, Is this thing suposed to every time is drops 8 degrees, then beap once it get back to target temp? It is driving me nuts, like every 20 minutes...

I baked some rosemary bread and cured some olives, warmed them both up and had some nice greek olive oil. Charred Octopus on eggplant puree and some tzatziki. Chickpea soup, dried chickpeas cooked with onion and garlic pureed and fresh chickpeas added whole, some fresh oregano oil. Sous vide and roasted squab breast and lamb loin. Slow cooked garlic cream baby chard and dandelion greens and a jus from the bones. Little individual portokalopita cakes (thank you Goatjunky) with cinnamon and preserved orange syrup. Made some hibiscus-vanilla ice cream. Already got follow up emails from 8 out of 10 guests thanking me for a wonderful meal and talking about booking in the future. Thanks again, I'll be asking this forum a lot more now!

+1 for pressure cooker.

Thank you all for the ideas! The dinner went off without a hitch but like a fool I brought my camera and forgot to take pictures. Thanks again!

Yum, great stuff. I just ate some time/temp experiments last night.... Lamb loin 30 minutes @ 135 and bone-in squab breasts 30minutes @ 136 both were a success. And will be part of tonight's dinner.

Yeah mkayahara, a new pressure cook is on the list of next purchases...

After this botched attempt I looked over online articles and I got everything from the famous cork boil and radish beating methods to throwing them in a cement mixer or dryer for 45 mintes! This it pretty much the biggest debate on an ingredient I've ever seen. And now ever more incredible I can add soaking in milk to the list. If I don't get it right tomorrow morning I'll have to resort back to scallops for my seafood course.

Tried the sous vide octopus tonight for a dinner I have tomorrow. The test I would say was a bit of a failure. 185 for 4 hours still left the 2 inch thick legs of raw octopi still very chewy on a thin cut...anyone else have this experience or tips? I'm still searching for the tender octopus that I have read about. Previous attempts of long braising have left a bad mealy texture. Right now I'm dealing with defrosted fresh.

Awwwe, those fluffy little sheep!

Strawberries are already coming in!? It's my favorite food!

You're using wild rabbit? In my experience rabbit is going to be a little tough and stringy. Can't speak to the confit though, good idea.

Oh man, you whip out the cured foie all the time!

Going through the new posts here at 9am = Breakfast motivation for me.

Yum, it's heating up in here. I'm hungry!

Since I'm just 20 minutes away from them I emailed and asked if I could come over and check it out. Hope they'r up for it!