ScottyBoy

Made this on last night for a dinner. It's like a little breakfast in 2 bites. Quail egg, onion cream, crispy iberico ham and grape nuts.

Looks great! Funny you should say that since the menu last night didn't have too much of "theme" either.

First time making dumplings. Shrimp and pork, pork with jellied stock (xiao long bao). Only issue at all was, next time roll the dough thinner for the soup dumplings, the shrimp/pork were just store bought wrappers. Crab fried rice Flank steak stuffed with bacon, spinach and feta. Root beer floats for good measure.

Been up at a farm the last few days, missing out of this wonderful stuff, awesome so far!

I love how a "simple" dish form you turns out so composed. Beautiful as always.

Such a wealth of knowledge about living in your area and an incredible amount of time and effort put into this one, thank YOU!

@ rarerollingobject Man that all looks killer!

Oh nice find man!

Thickening helps too if you're looking for a more round sphere when it's plated instead of the egg yolk look. But of course some you want pure liquid inside but some a creamier center.

Happened with me so many time with Open Table, says there are none, I call and bingo.

Interesting though, I would think those cream bases liquors would have a good amount of calcium as well.

Awesome, what about the pelt? Make a cape!

I'm really interested in seeing the deer, maybe just link to photos so not everyone has to see? I don't process too many deer here in Oakland...

Oh speaking of which. I like to keep a lot of cooked farro, beef or chicken and all the fixin's to make a wrap. Easy for me and hits all the flavor and textures that I want in a meal. Steak tonight,

Sounds like one of my meals when I get done making fancy food for people...

Perfect, thanks for showing chef Amirault the proper consistency, that is just like my batter. They look perfect cooked as well, I'd say you're spot on but I prefer a sear in brown butter with my color on them. Though it does make them a little more chewy but I love that texture.

Canadian geese - They've actually set up shop at a little lake in the middle of Oakland for as long as I can remember and never leave, poop everywhere! Man that all looks good, haven't had a homemade pot pie in forever...

LIttle experiment 195F for 20 minutes. I think I'll cut the time to 18 minutes to shoot for a softer yolk but the white was nice and soft. The top is my favorite type of Jidori egg and the bottom is what I mentioned above. Storing eggs with truffles and imparting flavor. Worried about the freshness of the egg I only stored it over night. It had a strong truffle smell and flavor, people will really enjoy me working these into dinners.

Gotta be Arzak from San Sebastian trip in December. Both father and daughter were interacting with the tables and since I was all alone Elena sat with me to talk cooking a couple times throughout the meal even hooking up 2 extra savory courses and 2 deserts. Also a bottle of their house red with was fantastic. After the meal I got to sit and drink Cognac with them and talk about California produce and working in kitchens. Best meal and dining experience I've ever had! Pictures are Here.

I haven't made it in so long I don't have any pictures. If I make it soon I'll document.

Wasn't gonna ask but have to ask yeah.....?

You're killing me! I just ate a bit ago but these posts are making me starve!

Hehe, set it up, throw the proteins in, drive to the tailgate and by the time you set up they're ready to finish with a quick sear on the grill! Once baseball season comes back around it's on!

This is why eggs are so fantastic. Sous vide just adds that many more ways to enjoy them! The perfect poached egg is a serious highlight on a resume and every serious cook should have it mastered.