ScottyBoy

Those are my thoughts as well.

All I know of is mostly calling lamb ribs "riblets". By the size of those it would seem cutting a rack of pork baby backs across the bone would be the same size... Does it ask to then shred the meat off of them?

Oh this will be fun! I've adapted my recipe starting with the wild boar ragu I used to make at an Italian restaurant but of course changed it up enough to make it my own. Looking through the recipes and videos it looks like a big mix of all of them. I've very busy starting today so I hope to work it in. How long does a cook-off go on for?

I just ignored that and checked out the graph.

Oh nice, the computer and I agree!

I would go whole at 55 for 3 hours.

More blogging from NorCal! Looking forward to it!

Arg, so hungry! I shouldn't come into this thread at dinner time...

Curious....what is involved?

Beautiful dude! I'm willing to cook anywhere is there's a paid flight involved

Cured for 8 hours in equal parts sugar and salt. Cooked sous vide at 165 for 12 hours, seared in a cast iron pan... It was good, very good.

HAHA! Having fun over there dcarch? Dehydrated pumpkin was ground up and added to the noodles. Then a reduced chicken stock, pureed pumpkin and cream for the sauce. Avocado in the blender with just water and salt. A pinch of citric acid to keep it green. The client asked for rock shrimp so I went out of my "hyper local" thing and bought from my purveyor frozen/peeled. I really love the lobster texture too. Also a great price point from what I would spend on lobster for 12... SV at 115 for 30 minutes in butter, they are sooo good.

Chris - You're making me blush over here in California... That trout looks awesome, what a perfectly moist center! And I really love fish skin!

You're killing me! So fresh and so good!

Hmmmm....

Well thanks all! I figured this would be the spot to add the dishes I do for my professional dinners as well as what I'm cooking for myself... I would love to get my hands on one of those pasties right now...eating my 3rd turkey sandwich of the day.

A few from the other night. Potato puree, edible soil, heirloom carrots, beets and watermelon radish. Butter poached rock shrimp, avocado, tomato gelee, meyer lemon and arugula. Pumpkin pasta 12 hour pork belly, pomegranate-sherry glaze and parsnip.

I love them!

To bad you don't have Yelp up there. I know people are up in the air about it but since all my reviews are stellar they have made me 10s of thousands of dollars...

I've been making gnocchi in pumpkin sauce for my dinners lately. Chicken stock and carrot juice is reduced down. The pumpkin is roasted, ran through a fine sieve and pureed with cream. I heat the stock and then add the pumpkin puree. People are diggin' it.

Looking forward to this!

dcarch - Though our plating styles are totally different I'm always stoked to see what you come up with next. Always like works of art that cauliflower is awesome!

Wednesday at Benu was the best meal I've ever had. Each element on the plate had a clean distinct flavor and every element had perfect technique. Each course of 1-5 bites was cleared, table set and the next course came quickly but I didn't feel rushed (Considering the meal was 3 hours just for the two of us). Flawless service.

Well keep up the good work, the photos are great.

Looking forward to it