ScottyBoy

OK mm84321, this is it. You are an undercover michelin starred chef sent here to mess with us. Admit it.

My longest running client who I've actually started doing themed dinners for is going to Next restaurant in April. They're doing "The Hunt" right now, a wild game and stuff themed dinner so he asked me to mess around with my own version. I did some cold smoked salmon mi cuit with citrus, roasted quail stuffed with red qiunoa and garlic confit, wild boar ragu on pasta made with eggs from my friend's chickens, wild venison loin with root veggies, hedgehog mushrooms and blackberry-veal demi and then some torn honey sponge cake, strawberry ice cream and hazelnut-chocolate crumble. I just tried to do more of a rustic "throw it on the plate thing". It was a lot of fun and they were pretty stoked. This is one of the few clients that I know the kitchen so well I get to sit down and eat with them!

I like "shaking daily".

When I first saw that video I fell off my couch laughing. So spot on.

8" chef's, Kunz spoon, tongs, DMT stone and towels I guess.

Lordie lordie. I'm just about to leave the house for a night out with my wife, and while I know the company will be unparalleled, I know I won't eat anything at a restaurant in my town that even comes close to measuring up... I have tried short ribs, cheeks and a couple other but I've landed on chuck flap for my preferred cut. Cost, yield, fat and flavor are all very good.

SCIENCE!

Whoa, that article... Maybe over thinking seasoning a pan? Every place I've worked including a few michelin starred spots have seasoned with grapeseed oil. Maybe because it was what was readily on hand but it works like a charm in my opinion.

Whaaaa! That beef looks ridiculous!

All this talk may force me across the Bay for a Zuni chicken finally. Been hearing about these things all my life and craziest thing is I've been and didn't get it...

Whoops! 52 is the number not 62 Thank you

So moist. I didn't like it growing up because my mom would dry it out but I was determined to cook it nicely and have found the way. I shocked the other piece and put it in the ridge. Gonna re-therm today and see if the results are the same.

Friend caught some swordfish in Hawaii. Gave me some of a loin and holy.... Best stuff I've had. But I had so much I could mess around. Water bath at 62c for 30 minutes and then seared/butter basted. So good...

Free advertising for me. Also somewhat flattering when people would take a picture of something I've made.

dcarch, what's in your black garlic sauce? I've been thinking about messing around with that stuff.

What are you planning on making with the stock? I make a more concentrated and reduced fish/shellfish stock when I'm going to make a sauce but if I'm going to use it for soup the amount of liquid used to get the flavor out isn't as much of an issue.

Fun with meat glue!

Wagyu just pan seared, oven finished. That's rye bread toasted with butter in a pan.

haha thanks!

I don't need, my other one works just fine...I don't need, my little crappy one works just fine...I don't need, my little crappy one works just fine... Ordered.

I hadn't had quinoa in a long time, stuff is great. Cooked a batch and it's in the fridge for all kinds of stuff.

See that's the stuff I love to eat! Something I have no idea how to make, new flavors and textures! This is why I'm working on Taste/Smell-O-Internet. Steak and eggs - Snake River Farms Wagyu, fresh farm egg, rye toast, port and blackberry syrup

Some leftover ragu. Make it better, put an egg on it! Friend just dropped off 2 dozen eggs, what to do...

I was gonna sous vide but then I thought "can't you still cook a steak in a pan?". 3o day aged fillet (a little rusty getting med-rare). A hot quinoa salad, garlic confit, pastrami spices, tomatoes and some wild arugula. Haven't posted dinner in a while.

No Fancy Food for me this year.