ScottyBoy

Oh god that ham! I was sitting down with a friend talking about some of the jam I brought back from San Sebastian a couple years ago. There's been talk of sweetbreads on the forum lately, makes me want to get some and fry them up golden delicious like those...

From the Bumble Bee Website, "Vegetable Broth is added to our canned tuna products as an optional flavoring ingredient. It enhances the flavor of tuna, resulting in a more mild, delicate taste. The broth currently used is derived from vegetables such as beans, peas, celery or carrots. The broth also generally contains a soy protein, which is why some of our products declare, "contains soy."

Another one for writing down recipes...

Not really for the UK board but Mugaritz was very disappointing this year, not a patch on my previous visit. The misses outweighed the hits and the wine train had gone right downhill. Sauces and consommes weren't even close to the quality they had been first time round. I hope they can get back on track. Glad I'm not alone on this one. A huge letdown to fly all the way over there and it just wasn't very good.

I see so many people's ovens now that I cook in their houses. That bottom drawer is always stacked with pyrex and sheet pans. From the name of the thread I thought you were talking about storring directly IN the oven. I've made it a habit to check their oven for random stuff now before I turn it on. Especially the younger clients

One more vote for 56C over here.

Took a shot at some of the BBQ section. Used the Kansas Rub on one rack of pork ribs. No smoker so just SV for 48 hours @ 140. Basted under the convection broiler with the Kansas City Sauce for 10 minutes. Of course fall of the bone tender but all the flavor of the pork is enhanced from the rub. The sauce is spicy/sweet. Happy about the results and I never follow recipes to the letter. I've very excited to do "my" ribs but SV for 48 hours.

Yup, I first ran across one in Thailand, pretty impressive.

I'm loving it so far!

I am gonna go out on a limb here and say you are a fan of lobster. Looks delicious as always!

Looks delicious.

Two different techniques that will render two different results. It's the Sous Vide Thread so we're trying out new techniques on dishes that are usually well established. I'm sure your traditional way of marinating and then charring is awesome but I think we're just trying to test all the applications SV can lend itself to. The biggest thing for me is consistency.

That char Siu looks spot on!

Thanks for the step by step, looks great.

Hot damn nickrey, wish I was there!

Buffalo wings are one of my big comfort foods!

mm84321 - Been coming strong right out of the gate!

ARG! Prawn and Keith are killing me!

I might be an odd one but I enjoy running into a "nester" while eating...

I love to see how vegetable heavy it is. If their main goal is focusing on locally foraged foods...they are kicking ass.

I seriously just laughed out loud! That is awesome!

Ah yes, one of my first chefs had us do this every night. Now since I bring my own cutting for with me to a dinner it's got to look clean! Man I love restaurants like those. No frills, filling, delicious food. That's similar to my favorite joint here Wood Tavern.

Holy mother of god! My copy came and I'm just lost. Where to start? This thing is a masterpiece!

Shelby - Had to look up what "Teal" was! Looking forward to your game version of this classic!

I don't know if this obscene but it was damn good...also posted in the lunch thread but I'm a fiend for sandwiches and had to share! Rosemary focaccia toasted in bacon fat, homemade bacon, honey turkey, lettuce, tomato, mayo, american cheese and red onion.