ScottyBoy

I cook some food. @spencercooks

One of many more to come! I'm even setting up a corner of the loft with a light box and photo equipment should be fun! Moving into the new place has been crazy, I didn't realize just how much stuff I had.

"Here in CA, I have been finding the opposite problem. Some "chefs" are not salting at all. Some things just have to have a little salt added during cooking to taste right when finished." I agree as well. I'm getting tired of paying too much for under seasoned food. They think that the quality of ingredients will just shine through but...in a lot of cases, pass me a little salt please.

Moved into the new loft. Didnt have much to cook with but steak and arugula salad happened.

A spead at B-Side BBQ in Oakland while I watch the playoffs.

I've bought one once. Worthless.

Rotuts - I had to really futz with time but I cook them all at 180. Then to retrograde russets I do 162 for 20 minutes in 1/2 inch slices then just treat them like normal potatoes (they will only be par cooked. Can't vouch on storage time, I use these things the day-of prepping everything the same day. Let us know how it works out!

I small dice a lot of root veg, SV and then brown in a pan. They keep perfect shape and are nicely seasoned. Also for mash, retrograding the potatoes before had in the water bath will lead to super creamy potatoes that you can whip the hell out of without getting gummy. SV then shock and reheat has been a great addition to take the food I make in foreign kitchen to another level.

I vacuum with salt and butter I feel it really enhances the flavor of yukons and banana fingerlings (my favorite waxies). Rotuts - That's actually the preparation for my dinners. The final savory dish I just warm the protein and potato up at the same time and sear each in separate pans. Always works like a charm.

Pastrami from fivetenburger truck in Oakland. Yummy! House made pastrami, perfect crunchy roll, slightly spicy mustard.

Indeed that is one technique I really love to use.

Well, 30 day trial for $20? I might have to snag one up and give it a try. I really need another long temp dedicated setup.

UUUGGGHHHH! So much braised meat!

On a pasta kick, I like it!

Yes please. That's the way to start the day!

Oh, I like that!

That is some serious inovation there my friend! For chicken thighs I CSV in an even layer then press after I shock them in ice to get the flat skin surface before frying skin side down.

Guess I'll add my $.02. Just a very hot cast iron, 1/8 inch even pour of grape seed and 5 seconds a side with a quick baste to finish. Deep brown fried crust and never an overcooked ring when I slice. Seems simple enough to me. A lot of my SV meat like the pork I'm doing right now has added fat in the bag. When I pull it out I only wipe clean leaving a bit of shine on it. Works for me and anyone's kitchen...

Need a plate of these in front of me NOW.

+1 Diamond Crystal Brand.

Love it when people document but could you right some descriptions for the pictures please?

Fantastic all around! I'll be back in photo mode after I move to my new loft. Dream kitchen, check Giant dinner table, check Private dinners using MY kitchen...finally It's all coming together... 2012 = full of win

Beautiful stuff.

How big of a restaurant are we talking about?

Haha love the veggie platter!