ScottyBoy

NY strip, 131 for 3 hours, shocked held for 3 hours before searing for dinner. Very tasty, a good hot sear on all sides then resting in foil was enough to bring up the internal temperature to a nice warm mouth feel.

One of my huge comfort foods, spaghetti. Just plated all fancy like.

Why not? That's what I called myself when I was actually cooking in a professional kitchen. Me too, Even though I create and manage every part of my company, I'm not running a kitchen full of employees so i don't refer to myself as a "chef". A lot of high-end kitchens I've worked in everyone calls each other chef, really quite entertaining and a little joke at the term, when everyone starts referring to even the stages as "chef".

Nice roll on the omelet, I like the little things.

Awesome video, sums it up up nicely.

I've brine pork and poultry all the time, pat it dry, vacuum in a Foodsaver and cook SV with excellent results. I have found, at least in my experience, cooking times don't change and you will find plenty of cookbooks with recipes that call for brining before cooking. You might find that after heavy use in the long term you might want to invest in one of the sealers recommended in the Vacuum sealer topic here as I have. Have fun!

And honestly, if i get my hands on something like fresh Alba truffles I'm going to spread them as far as I can with the appropriate food cost addition. I'm in the business of feeding people and letting them experience new flavors. First thing on my mind would be "how do I get this product to as many costumers as I can before I run out?"

Perfect doneness on the ribs, I've got some going today for a dinner Wednesday!

If it's fried and the shell is crunchy, yup.

Very good points. When I said above that I match my amuse with the meal I wasn't thinking....it a class and that's all you make. If you have only one bite to impress I would go big but stick with maybe 3-4 flavors, also sounds like you are thinking of using some pretty strong ones, balance is key my friend, subtlety but from all directions!

They are all a little crunchy. Whats great about this is I get them all at relatively the same texture. Cauliflower is the shortest obviously but baby parsnips are surprisingly tough and need the longest looking time. I would say they are cooked "al dente" there is very little if any raw in the middle but they still have a nice firm mouth feel Oh I missed the "hot" part. No I shock them all in ice water then wash off the poaching liquid and spin dry them. Served at room temperature.

Haha exactly, I've never actually done it, it's just such an old school standard.

Got the Noma book like so many others on this board, love it.

I actually got it tonight! Ordering fried chicken and mac and cheese dish from the menu of an upscale southern restaurant in San Francisco. Table side I was "offered" truffle honey butter to drizzle on to the chicken. Well if I don't get that then I have 2 pieces of fried chicken sitting there with no hot sauce or anything. Of course I asked for it. It was an extra $8 on top of a $23 plate of chicken and pasta with cheese in it. It was truffle oil-honey too, so I was rather upset with this place. Though after reading this topic earlier it all made for a good conversation with the lady. I would never make a dish with an option of "extra flavor". The farthest I would feel comfortable with is "would you like fresh pepper on you salad?"

I would say honestly the only book I own that I own that I haven't made something out of was Susur: a culinary life.

Topping off two people that drink at a different pace, that's something I've never even thought of, good point!

Holy $^! a full rack! I'm buying local wholesale racks for around $20-25 a pop right now and serve 5 people.

Very weird that he's not giving you a little time to settle in. Considering you are replacing someone who's FC was out of control you would think he would understand that you need to clean up the joint. Is this a very large place or have more than one location? Seems really extreme to calculate per plate for a smaller spot. Congrats on taking over though!

Looks awesome, yes I think the use of an acid is always key. The one I posted above, there's sherry vinegar in the onion puree.

Messing around with quail eggs I found that 146 for 20 minutes is my favorite. I was able to pop them out of the shell only losing one out of 5.

My regular salad is what I am currently growing so right now a lot of winter veg. I pack them all with a little butter, salt and with the carrots a pinch of sugar. All at 180F Cauliflower 8 minutes, sliced purple carrots 12 minutes, toybox carrots 15 minutes and baby parsnips for 18. Dressed with preserved meyer lemon, honey mustard and champange vinegar dressing. I've dried out the bull's blood beets amd ground it into a powder. In a seperate bed I plant sprouts of all the things I am currently growing. In this application SV works so well at preserving the flavor of each, not to boil in a large pot of water. The bright dressing just gives the right amount of zing and the beet dust brings that earthy flavor.

Just a tease. Mine actually often have slightly similar flavors as the first course so people have that first bite, want more and then can dig into newly familiar flavors.

I feel it fitting I should come up with a amuse with a little cube of pork belly to fit right in...well...the belly.

Haha yeah I have 12 for sure, that's how many I have of every plate I own. The little piggy sets the tone for the fun dinner to come.

Yup, just keep in mind, I try and combine zingy acid-savory-sweet and then some crunch or another texture. As many dimensions you can get into a bite without overdoing it and jumbling flavors. Good luck!