ScottyBoy

Haha, I thought the same thing!

Made some Bacon bloody marys last night. Bacon infused Stoli, V8, celery salt, worcestershire, tabasco and pickled green bean. Very savory, very good.

Ummm, I need a lobster in my life.

You're just showing off...wish I had a copy of MC...

It's a dish I used to do at a restaurant with a wood oven. The key is to get the pans as hot as possible. It was a revelation when I first did it, I like it more than fried.

Looking forward to it!

Thanks for the in-depth Prawn, I'm a huge proponent of "great ingredients, great food". Edit: Oh and, charred local squid salad. Get the cast iron glowing red on the coals and char cleaned squid, unstick them with lemon juice. Dress with good olive good from Santa Cruz. Plate with garlic confit, minced preserved lemon and frisse....eat!

I can't really complain about Yelp. When I first started they called me asking if I would like to advertise, I said no about 3 times and they haven't called again in two years. They have made me thousands of dollars and I haven't had to do a thing

Well...everyone is a professional nowadays...

Awe that's too bad. One of the shows I watched when getting into cooking back in 2002... And agreed, the only show I would still watch if I came across it on Food Network.

Oh a professional, very much looking forward to it!

My friend had gotten a hold of a copy a couple weeks ago and we based a ramen party on the broth recipe. It's interesting that it's just a trimmed down version of the Momofuku cookbook one, leaving out pork bones and other steps. I found the broth obviously less complex and not as good in my opinion...

Prawn Jealous of the products you get to work with! Genki You're spot on, that's hilarious! My friend's made the broth but I showed up with the harder part (noodles and eggs). Which I've made multiple times.

Made some ramen with friends. Chicken and pork broth, alkaline noodles, shredded pork, nori, bamboo shoots, soft jidori egg and garlic chips. In a later bowl I added a scoop of bacon jam....that works!

I've got to laugh, I was scrolling down your post and actually drooled while going down

Arzak was the best, I'm very jealous.

My dad grew up on white bread mayonaise sandwiches that he dips in Dr.Pepper. Swears the best part is drinking the mayo-laden soda after...

Layered between sil-pads and sheet trays in a 275 oven for 2 hours, flipped halfway through. Patted dry on towels and salted.

And I put some on these chicken crackers last night. I ate too many...........

You were using 82c for breast too? Oh yes my friend, even down to 55c I would recommend for breast. And take it to the next level, remove the skin before cooking and lay between sheet pans in the over to make a duck skin cracker!

You are on a serious quest! My hat is off to you.

My first real mentor in the kitchen taught me this. One of those things that stuck with me.

Might want to bring this up in the Sous Vide Offal thread.

Finally made the bacon jam, good god is it tasty! Thank you Kayb and Kim!

Oh excellent! Mine are coming in at full force now!