ScottyBoy

Oh thanks all, it's my grandmother's silverware, I have the forks on the other arm

First try and making soup dumplings and pot stickers. Fillings were good but could use some practice with wonton wrappers and the fresh dough I made.

Dakki - She was a 60 pounder. What camera did you use for the tacos? That is really nice for no post-processing. Emily - I know right? I stare at some of these pictures and it hurts...

Brined in 2/3C of salt to 1/3 cup sugar per gallon of water for 24 hours. Just to make sure the salt penetrated and also the sugar helped with that skin. I said the same thing, looks like stained glass!

Well you know it's coming down to this. I think you guys have the division if we're swept. We need to take three out of four! Thanks for the compliments!

My first run at a whole pig, hickory smoked at 250 for 5 hours then flipped skin side down on higher heat to crisp the skin. It was like sweet smokey pork glass! Success.

Arg, why did I open this thread hungry at 2am........

Great to see you on the Colbert Report Mr. Myhrvold!

Oh thanks all! Dakki - The picture looks VERY pink but it was about medium and so tender and flavorful. If you have the equipment to SV then you should really try for yourself. The tenderloin of pork can be just melt in your mouth, cut with a fork awesome cut if treated right. Once you see the texture is not raw and chewy I think it will get rid of your worries

Your food looks delicious and the photos are just all about lighting,angles and plating!

I finally got off my ass and took some pictures (and had dinner) of the new stuff I'm making. Two foot farms pork tenderloin, 60c for 1 hour. Butter bean puree, endive and sauternes syrup. Chilled block of foie gras mousse, peaches, hazelnuts and sauternes syrup. Two Foot Farms ribeye 57c for 3 hours, brown butter mash potatoes, carrots, parsnips, cauliflower and beef jus.

I was 14 and my parents took me to Tommy Toy's in San Francisco for my communion gift. The coconut soup was the eye opener with puff pastry on top served in the shell. The whole meal was a wake up call for me since I grew up on Boboli pizza and my mom's...ummm...not so good vegetarian and healthy cuisine.

They most likely won't have it shelved but have to order it for you, maybe they have priority and can get ahold of it easier. But I think you might be looking at close to full asking price

This thread is a great inspiration for breakfast ideas! It's something that I rarely make but the lady loves so I need some ideas, delicious food everyone.

Are you talking about mainly these pans. Mostly stacked up with the rubber guards missing and thrown all over the place, yeah they're aluminum.

I second that here in Oakland, CA. Running into so many bad ones this year.

Yum yum yum everyone.

What will they think of next!

After the first low temperature oil blanch, freezing th fries and dropping them into the high heat oil gives that perfect crispy outside and fluffy inside. It's just that I question the quality of spud with mass produced ones. My favorite for fries is a Kennebec.

I'm a huge fan of Sprecher root beer, hands down favorite.

Wow Chef Myhrvold, I would be absolutely giddy to keep company with all of the people you mentioned have come to your dinners!

Well that would be interesting.

Great point about the fries. Working at a Michelin starred place in San Francisco the lunch crew served a snake river farms kobe burger on fresh baked bun with plastic bag frozen fries (served in a tiny mauviel pot of course).

12 hour pork belly, 48 hour short rib, butter beans puree, toy box carrots and onions and port syrup.

If I was in the kitchen I would be giddy if someone brought in a rare product and asked me to cook with it. Very flattered as well. But I think it would be awkward if the patron just asked to shave them on any dish that came out.