ScottyBoy

I just can't wait to make this mac and cheese. It's one of my 3 main comfort foods so for me it's a "thing".

If you have a first run with errors it will be a collectors item

Oh wow...really really nice space!

sheepish I bought 2 legs of bellota back with me in December and I've been doing all types of stuff. This is just thin sliced and dried in a oven at 175 for 2 hours. Concentrates the flavor and I can break it up into shards or grind like bacon bits.

That was going to be my comment, stuff eats up fat like crazy, I buy in bulk.

Delicious food all! Yay for Valentines dinners. Endive, hazelnuts, dried iberico in white cheddar-mustard dressing. Jidori yolk pasta, mussels, garlic, onion, white wine, chili and herbs. Fudge bar, homemade strawberry ice cream, nuts and salted caramel. I love taking care of my lady

One of many delicious things I expect in this thread especially when the book arrives.

I stayed in San Sebastian for 8 days at the Hotel Astoria7, a boutique hotel built in an old theater building. As for eating, I ate pintxos all day everyday. Really only had 3 "sit down" meals. I found This website very helpful in navigating the pintxos landscape. Arzak was the best all around dining experience of my life. Here are my photo albums from the trip I am very jealous, I can't wait to go back!

sheepish - What an awesome looking meal!

Yum, you gotta get a camera on that action!

Woooow everything in this thread is superb! So I was asked by my friend at Art in the Age to come up with a cookie for their Snap and Root liqueurs. This is the second batch of a from scratch recipe for a "Root beer filled gingersnap". The dough is spiked with reduced Snap liqueur and the filling is reduced Root liqueur and powdered sugar. I think on the third try I'll be all set to share the recipe.

Thank you for the awesome Q&A, really appreciate it.

+1 for L'Epicerie

Sure, we could just live on this planet together totally stagnant or...... innovate and explore new ideas. Never been a huge fan of hers.

Doesn't help you at all but the price of these things differs so much from place to place. I could get you 30oz for $52 shipped...

Haha, I just had come into the thread to recommend that. Pounding the bacon out a little, dusting of transglutaminase, wrapping tight in plastic with a quick dip in boiling water and ice bath to bond. Then, sauté, grill or fry!

Oh sure, I use those custard yolks for all kinds of stuff but I'm just saying, a true poach is the only way to get that firm white that you can work with the whole egg.

Poached and SV'd eggs for me are two totally different applications. I can't bread and fry a SV'd egg...I can't use a poached egg to melt into a sauce for pasta after an awesome presentation with it whole on the plate. From what you've been saying I might really suggest bumping it up to 145-46. Below that is very hard to handle and I find the white just a little too loose for my tastes. Good luck!

Was looking forward to using some of my baby yukon golds SV when they came in. Got it perfect at 183 for 30 minutes vacuumed with butter and salt. These little puppies are creamy all the way through and still retain the skin well enough to cook, shock, hold for service then get nice and browned in oil. I sliced this one in half but I love serving these whole. For some reason potatoes were a major interest for me CSV, Win!

How funny, I baked a no-knead yesterday too! Looks almost identical. Great work so far, really enjoying checking out your world!

I slice red beets thin on a mandoline, use a dehydrator then run through a coffee grinder.

My favorite food, turkey sandwich. And that one looks delicious!

Winter = root vegetables. Growing 3 types of heirloom carrots and some baby parsnips.

Green bean = Newbie Fire 613 = everyone turn around a hot lady just walked in "Princess" ticket = uber modified order

Oh a plating compliment from you is one I will gladly take, thank you.