ScottyBoy

Dakki - It's one in the morning and I've finished work. Please make me some of those Tacos!!!!!

I would say though that the SVS is a great intro to Sous Vide for a lot of home cooks. So easy to use and if they get the bug they will most likely step up to a more professional model. My $.02 Edit: And I may be considering this for a X-Mas present for a friend. I would keep Modernist and he would get the sous vide setup and doug's book.

One thing that I think is a real benefit for cold smoked and then SV. I actually smoke various fat trimmings then render them SV. These can be put into any bag with any veggie or meat.

Yes, American cheese is something I grew up with and just one of those....things... The bread is from a local bakery Acme Bread it's called herb Slab. I cut off the thin crust then brown it in the fat rendered from the bacon.

Hazzah for my favorite (home made) sandwich! Toasted rosemary focaccia, bacon, honey turkey, lettuce, tomato, mayo, american cheese and red onion.

Thank you for a peak into your world!

Ah yes, I've seen those and have added it to my life list. Just looking for a good general reference book. A large one.

After working at many restaurants that have local foragers come in to sell product and now reading through the Noma cookbook I'm very interested. I do so much gardening for the heirloom faire but always see wild greens and flowers here in the Bay Area California. Of course the standard google search came up with a list of books to buy but I was looking for recommendations from fellow forum members!

I immediately said "this is a dangerous topic". Do not eat. It is amazing that mushrooms that look very similar too ones grown in farms or foraged by a professional are very toxic. A friend got sick from one small bite of a shroom resembling a button with a wider, flatter cap. Mushroom Poisoning.

Quite the haul!

Oh I hope so

Found it really odd that i can't get into greed papaya salads, even when I was in Thailand.

Great job on the bread!

Yup good eye chimichurri. I charred it on a huge bed of smoldering hickory wood chips when it came out of the bath. I find it gets extra smoke flavor without getting too much of the over cooked ring around the outside.

This is my tri tip @ 135 for 18 hours. It was for a group that wanted closer to medium. It was cut with a fork tender.

Ah I see.

THAT is a meal! WHOOOAAAA!!! Earthquake over here in Oakland! Just a nice little rumble 4.2

Oh anchovies are a mus, didn't know the original left them out. I need a waiter in a tux to pull the salad cart up next to my couch right now and start mixing...

Del Posto is my recommendation. Had a white truffle dream last night!

This is my recommendation as well. I always ride the bike on highway 1 on my way up to my friend's farm in Point Arena. The trip is 2 days and I always stop in Tomales bay and stay the night! Crab will be in full swing on your visit and you must get it while you're over here!

I'll take a VERY traditional Caesar any time, any day! My cameras keep breaking! I made my first fresh corn dog last night. I love corn dogs and this might be dangerous to my health when I get the recipe perfect...

My favorite Korean joint serves up their pitchers of beer along side frosty mugs fresh from the freezer. One reason the place is great. It's the little things a lot of the time...

I always do 12, perfect. Actually have 2 Snake River Farms kobe tips in the bath right now, timer goes off in 54 minutes

Love me some banh mi! I've been using so much kobe sirloin cap than I've been grinding it up. Perfect fat content for burgers. The roll is asiago and onion.

A client asked for some in a dish last week. I could get them but the first of the season were stupid expensive. Hoping for another reasonably price year once we get in full swing!