ScottyBoy

So...much...crab...

Well most are excited to share recipes if you ask.

Take a deep whiff of a Zaterains crab boil pouch.

Finally remembered to bring my camera to a dinner. Smuggled back 1.2 kilos of Iberico Bellota ham from Spain, muhaha! Foie Gras Amuse Onion cream, sherry and pickled mustard syrup, Iberico crumbs Scallop sashimi Charred satsuma buerre blanc Root vegetables Baby carrots, parsnips, beets, green cauliflower, preserved lemon dressing, beet "soil" Carbonara Golden yolk noodles, soft jidori egg, Iberico Bellota ham chips, herbs 72 Hour Short Rib Pomme puree, baby onions, carrots, shitakes, beurre rouge Candy Bar Soft chocolate ganache, shortbread, slated caramel, almond butter powder, vanilla ice cream

A British friend of mine had claimed she was the worst cook she knew. A dinner party at her house when she attempted Kugel was all the evidence I needed.

Oh jeebus! I opened this thread, saw your smoked/cured product and a drip of saliva literally escaped from my mouth. Nice work!

That's a good point for sure. Belly is something I always chill and press before trimming and frying (Actually have some in with 5 hours left right now). 48 or even 72 hour short ribs at 130 should still be easy to work with considering they are medium rare but tender.

Oh wow, that halibut dish, great looking stuff!

I would take out, bone and re-bag. Then slice after heating/searing/resting.

In pretty much all my applications I am shocking the LTLT proteins for transport to an event. The fact that they are cold and firm gives me a chance to trim them nicely, get a good sear and then warm back up in the oven at the lowest possible temp. I could imagine dealing with a 72 hour straight out of the bath would be a handfull.

Cookipedia? Get on it!

I would think all a pre-sear would do is contribute to the bag juice. So if you planned on reducing and browning the bag juice for a sauce it might contribute, though all applications have called for actually reducing and caramelizing the juice anyway. A pre-sear is something I have never done with SV.

My thoughts, wrap your baking tray in plastic wrap. You'll have to lower the temperature and figure out the baking time but I would guess the crust you get is from the direct dry heat of the oven. Plastic wrap will keep that moisture in but at the same time too high a temperature and the eggs will cook to quickly. Good luck!

Dinner at Mugaritz, like others mentioned, no too excited about my experience there. The only things that impressed me and were exciting were the foie gras and deserts. This board shows the product they had gotten that day. Potato covered in edible clay to resemble a rock Turnip braised in octopus broth Red cardoons in garlic water and milk sheet Snow crab in bread soup and pink geranium Calamari, leeks, braising juice Razor clams, bean soup, sweet beans and cinnamon oil Arraitxiki fillet, mushroom threads BBQ smoked foie gras, squash and warm spices Rolled skate, toasted butter Stew of lamb neck, caramelized onion in potato consome Roasted wood cock, seeds and grains, chickpea puree Land and ocean: Iberico pork tails, langostine braising liquid infused with Jamon Iberico Cheese Braised Iberico pork cheeks, and a kind of local ice lettuce Warm bar or soap, whipped honey, oats "Broken egg" White sugar shell, egg white cream, frozen tolk custard Broken walnuts toasted and salted, sheep's milk ice cream, armegnac jelly Chocolate hazelnuts to take home Dream kitchen After spending 273 euros I wish I had chosen another place to be my second of only two nice restaurants to visit on this trip

Also I would recommend not heating it past "warm". Scent and the little flavor it has will be killed, I always use as a finishing oil.

Eggs love truffles.

I was just at Arzak in San Sebastian talking to Elena, she's going to be there, very excited!

Like a lot of people Arzak and Mugaritz are on my list while I'm here for 6 days. Arzak tonight was off the charts. Corn soup-black bean soup Fried shellfish sausage wrapped in Phyllo Venison tartar, apple center, sugar crisp Caramalized onion, curry and squid ink puff Lobster, potato puff, lobster oil Beet root crisp, warm oysters, potato, herbs and bacon Poached then fried egg, coco crunchies, white truffle Roasted monkfish, "choral", fish broth and onion shells, pepper beads Cardoon-iberico sausage tempura Venison 2 ways, braised breast, seared loin, paprika paper, venison-olive oil emulsion "Spencer, are you still hungry para los platos umm savory?" 'YES!'. "OK aqui es foie gras especial" 'Gracias!' Foie Gras, chestnut cream, corn sauce, raspberry jellies, coco puffs "We will give you tres postres OK?" "Si!" Chocolate balls (pop then melt on your tongue), strawberry soup, basil ice cream Tangerine cream filled white chocolate. Raspberry sauce. Butterscotch covered blood orange cream, black sesame gel, anise sugar "Aqui es eh...extra? Ice cream" "SI! Gracias!" Ice cream - Banana and black lemon OK....that is one sick chocolate mold, nuts and bolts?! Mango jelly, coco-cola (bottle cap jelly and pop rocks for the fizz.) white bean truffle, cacao crisps with strawberry jelly filling. Clean and quite kitchen, perfect. I had no idea that there was just one sitting a night. So at 9 o'clock they seat everyone and that's all they do for the day. Hung out for a good long while after in the lounge shooting the shit with this awesome family. Both of them are hands-on every night and in another life I would love to be a member of this food-centric duo.

Todopinxtos is what I'm using for my trip, thank's so much Alfonso! My contributions, I've been here for 3 days and have 3 left. This is the plan...come home to the states, rob bank, sell everything and move back here. Fried artichokes, ham, shrimp Mushrooms, muscles and crunchy thing Crab cake with a shimp Iberico ham sando Cod salad, anchovy Salmon, cheap ass cheese with another shrimp on top Oh there's another shrimp! egg, peppers Roasted mushroom, normal ham and iberico ham Chicken salad, cheese, and a shrimp Eggplant, peppers, monkfish liver Crab and paprika Anchovy and tomato, smoked salmon and imitation baby eels (I think) imitation baby eels and roasted green pappers Bree, olives, and who knows what Ham and roasted shrooms Salmon belly, anchovy, butter

Oh dang! Chestnuts and bacon, brilliant! You have a kitchen Aid attachment or similar for sausages? Yum. I recently started adding pomegranate seeds to gamey sausages, adds a little zing. Nuts, bacon and some pop from pom seeds?

Yikes!

Got here from a link in the Dinner thread, I'll share a couple pictures from the last steak I cooked. It seems to me that after cooking sous vide the protein browns much faster and evenly. Is this because of the natural sugars being drawn out during the long low temp cooking?

dcarch, your photos are always so composed, must take some time, beautiful.

Good thing I'm in Spain right now overdosing on Iberico ham.

+1 on breaking it down. Definite diference in cooking times between the muscles. Have you thought of roasting the bones for sauce? I think roasting the loins whole will be sufficient for the "wow" factor. Grinding the flaps, butterflying the loin and stuffing? Too bad you can't make a trial run. I think removing a couple variables will lead to a greater chance of a awesome piece of cooked game, especially for a special occasion. I'm a naive cook from California, could someone fill me in on CWD?