ScottyBoy

My foie gras mousse is a sure thing if you want to use your ISI for a sauce... 150ml Duck or veal demi 150ml cream 150 grams foie cut into chunks salt Heat demi, put in a blender, add foie to emulsify, pulse with cream and it will be around room temp. Then charge with a single. This will be creamy too but there have been applications that I then drizzle with a reduction of sherry vinegar and honey. Makes a nice presentation.

I am just amazed by the depth of that market, way to go Philly!

Yum, I want some German food.

Gnocchi made with potatoes, parmesan and Jidori egg yolks. Cooked brown butter, fried sage in it and strained/cooled. Whipped into a boiling tablespoon of water to make buerre fondue. Good stuff.....I'm stuffed.

Keith, can we be friends? Paul, I wish I could get my hands on one of those morning doves!

Glorious market, places like that are pretty much my Disney Land. Keep up the good work!

Yum, when making pasta for myself I always make the doodles thick.

I love Mexican hot chocolate. Also love the history lessons I'm getting!

Haha, dcarch Love it!

So good, not a field of food I'm too involved in!

Hmmmmmm never done it, I would tack on another 12 hours for 36 though considering the time to extrude all the flavor from a dense bone. Hope other chime in since we're leaving my comfort zone to instruct on something I've never CSV.

If I was gonna rock it I would do chicken at 60c for 3.5 hours and the lamb at 55 for 24 hours assuming the leg is boneless.

Ice bath the chicken after 3 hours. Cook your lamb and add the chicken to the bath pretty much 10 minutes you'd like to serve it. The bath will bring it back up very quick.

Man o' man you start the day of right every morning!

Yum, bitter sweet I cooked my chicken breasts this time with a knob of bacon fat in the bag. Over the top, very good.

Oh nikkib you know, like....fancy pants picture...

Boddingtons.

Paul - Awesome presentation! I've been thinking of doing an upscale version of Panzanella...

Bacon jam filled cheddar poppers?

Enjoy you take on soy

Hehe, are those peas on in the art on the rim of the plates and peas in the dish? Nice Genkinaonna - That looks so good, bacon and cheddar fritters? Really? You're killing me over here...

Posted this a couple times but I've never made a recipe for it. Tis' the season! Heirloom Tomato Gazpacho Makes 6 Cups 1 ½ Pounds very ripe heirloom tomatoes cored and rough chopped 1 Large yellow onion thin sliced 1 English cucumber peeled and rough chopped 2T Olive oil 1T Salt 1/4T Cayenne pepper 2T Rice wine vinegar 2 Cups Add olive oil, onion and cayenne to a large pot, stir and set to low heat. Cook until soft and translucent about 15 minutes. Take the pot off the heat and add the rest of the ingredients stir and add in batches to a blender. Blend on high until smooth and run through a fine mesh strainer (optional). Chill before adjusting the seasoning. If needed season with salt, cayenne and rice vinegar. You are looking for the warmth of the cayenne, the flavor of tomato and the zing of a little vinegar.

Keith - Just a hot cast iron, cooked on just the skin side and spooning the oil over the flesh side.

Kim - That hunk o' pork looks delicious! New dish for a dinner last night. Wild king salmon, puree of watercress, peas and parsley. (I love crispy salmon skin...)

Very