ScottyBoy

Sandwiches are my favorite. I just hosted a party where I baked the bread, cured/roasted the turkey, grew the tomatoes/lettuce and made the mustard/mayo/cheese. People often ask what I eat on a typical day, sando everyday!

Skål!

You can't honestly go into a competition and right off the bat make everyone feel guilty if they win. That's a horrible situation to be in but breaking down, clinging onto a judge and whimpering "The red hots are for my mommy."

Sooo excited, me being Swedish and all

I add mine to a sherry gastrique. A reduction of sherry vinegar, sugar and honey. Then just mix in a couple spoonfuls of the pickled seeds. I use this as the acid to cut through some richer dishes like pork belly on grits. Also you can pour the whole thing, pickling liquid and all into a blender and it makes a nice sweet thin mustard.

Prawncrackers, must have some of that hot pot.......................

That Finepix is lookin' mighty fine....

I sneak my new Olympus PEN with a short macro lens into restaurants every time. Works like a champ!

I'm referring to using a realistic amount when making your ice bath to shock something, not max saturation.

Haha I never use salt, sure it lowers the temperature of the ice bath but for me I don't see a huge advantage of a couple degrees.

When I want the the shoulder to be tender but still retain some structure in "chunks" I can carve on the plate. I go 65 for 36 hours, good luck and I'd like to hear about the outcome! Are you going to burn off the alcohol from the hard cider before the vacuum?

So happy it came out well for you, all of my stuff is locked away in my brain. It's a base cake batter recipe that I do different fruit desserts with.

There is some crazy miscommunication going on here. I just pointed out the obvious (all the pictures of tuna) then called myself out in the next post as quoting the obvious. That's all, just here to give advice like everyone else.

My alter ego Captain Obvious sometimes shows up to the forum.

Looks great to me, just counted 7 times your little picture has show up on this page

Right now it's a Wusthof Ikon classic 8", I just don't run into my prep that would need a 10" blade. Just the small adjustment to the handle in these new mondels feels better in my hand.

Oh well yeah...having access to the raw file would help. I was wondering why the original picture was of such low quality.

Heh, well if everyone else is giving it a go... Cooled it down, sharpened and levels adjusted in Aperture.

Just my $.02, I owned and used a 10" chef's way back in culinary school but when I started in the high end kitchens everyone was just rocking an 8 inch chef's. So to this day I've never bought a 10", 8" is perfect for me as my work horse.

That's what's great, no minimums. Although you can't really help buying 8 lbs of SNF short ribs since it's already packed. But I say $68 for 8 pounds of wagyu is well worth buying and portioning/freezing. Just looking at the prices on the SRF website makes me laugh.

Oh it's the Yakitori chicken thigh, one of those marinades that tastes great grilled and blackened. Quick pickles, pea shoots, scallion and the 45 minutes at 145 egg. Oh a little siracha never hurts either

I can put both in at 183 for 40 minutes and they're perfect. A little butter salt and sugar on the carrots and a little butter and salt for the artichokes The artichokes are great because prep-wise all I do is peel off the leaves until I reach the yellow and trim the tops. After they come out and are cooled then I trim the stems and clean them up. So much easier for me. Yeah I can't wait to try white asparagus SV, they would get so tender curious about purple too). Green I always prefer a little bite to them, growing up on steamed over-cooked asparagus is a bad food memory...

The 30 minute editing window throws me off sometimes... Just to add, sous vide vegetables are just plain awesome. The fact that I can cook, shock and transport to my event with perfect results every time makes my job a lot easier.

Every morning, 2 scrambled eggs, bowl of flax cereal, coffee and water.