ScottyBoy

Congrats on the first 2011 blog! I'm about to get very jealous as you start bringing in and cooking all that local game...

I've been storing my eggs in the jar with my white truffles and love to fry them. It's surprising how much aroma/flavor it imparts but I'm about the experiment if it carries over through such a long cooking time. Will report back shortly.

Chris, I cook in shell, shock and then transport to the event. Crack them open, and using the tap in the sink wash the white off and hold in hot water bath from the tap that I averages 120-125F at most people's homes. They never break because they're chilled but once they become warm they're a little delicate but pretty easy to plate. My favorite, Jidori eggs from my friend's ranch in Petaluma, also make the most amazing pasta dough using only the golden yolks.

A dish I'm doing right now is a spin on carbonara. Instead of a raw yolk on top I dressing the noodles in raw egg, pasta water, pepper and romano. Then place a 63c yolk (I wash away the white and keep the yolks in warm water) on top that has a custard consistency and dried Iberico ham. It's all about the eggs, high quality Jidori eggs.

Yum! WA seafood!

Santa brought me a Vitamix 5200 this year. How did he know

Yum, gimme gimme.

Really easy to build you own light box. Mine is a butchered cardboard box, 2 Ikea lamps and a white table cloth., maybe $20 in all.

9lb roast at 225F for 4 hours and then 30 minutes of rest.

Roasted a beast

Roasted a beast

Those birds look killer! Just curious though, I've always removed that pop up thermometer since it pops at such a high temperature, are you relying on the little popper?

One onther way to do it that I find easy is to fill one 4 inch hotel pan with water, bring it to a boil on two burners. Stack a second perforated hotel pan on top. Using a bench scraper just push the batter through the holes into the water, scoop out with a strainer into ice water and save for service later. My recipe 2C AP flour 5 eggs 1/2C cream 1/2C bacon dust (VERY crispy bacon ground in a coffee grinder) 3T finely minced strong herbs of your choice (thyme, marjoram, oregano, rosemary) Add everything to a large bowl. Using your hand mix everything together and then begin to stretch and slap the dough adding cream or flour to adjust into a sticky batter/dough. Then cook as above. Produces a firm smaller spaetzle great for searing in brown butter.

Oh thank you. I actually think it's all in the same sized cuts and fruit. Yes it sounds a little OCD but I sort them all out and keep the bigger ones. The trimmings from the outside of the strawberries and the smaller raspberries are frozen for sorbets, purees, whatever. You'll notice, all the same size. And it helped I was trying to impress a girl

Maybe it's the whole "making 16 billion at a time" thing, that's some production line you've got going

Oh goodness, great job!

I absolutely do that haha, it's like "oh crap I forgot the butter to baste with". Oh wait, found some of that sweet and salty pork fat I saved from the bag, perfect!

A fruit tart for an xmas party yesterday,

Our super traditional family menu of roasted "beast" (9# Marin Sun farms aged rib roast this year), yams, green beans with pumpkin seeds and Yorkshire pudding.

I am a huge advocate for these spoons and have my name ground into each one of the big monsters. The are gold on the line and if one is missing at the end of the night there is a break to find it and return, also only your trusted friends can barrow, and it better be crystal clean when it comes back! They're just one of those things in a kitchen.

Whoop! Late to the game, great to see a week in the life! Meatballs in red sauce top 10 comfort foods for me. When I do spaetzle I love to grind some very crispy cooled down bacon and some very fine cut herbs, and the browning in butter is key! Oh and I missed if the technique was discussed but I was always taught to really beat up the dough mix, really snap it around after adding the cream!

It was either Under Pressure or Momofuku that had said the SV'd short rib is the best example of why you just spent all that money. Go for it!

Truffles love eggs so you might think instead of a cream based sauce for a risotto or pasta using a very high quality egg yolk that people can mix in and some cheese.

I luckily never have but watching line cooks jumping around crying after using the bathroom is priceless. When handling chilis wash your hands before you go to the bathroom as well as after, hehe.

Looks delicious, also maybe mess around with frying those sage leaves, then they will crumble into the soup and it looks kinda cool. Never smoked the squash before hand, need to try that.