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ScottyBoy

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Everything posted by ScottyBoy

  1. ScottyBoy

    Dinner! 2012

    Looking like celery root to me. I think he has his own truffle hunting dog
  2. ScottyBoy

    Dinner! 2012

    That turbot is ridiculous.
  3. ScottyBoy

    Dinner! 2012

    Thanks it's my favorite, coulotte or sirloin butt cap @134 I haven't looked into it. Snake River Farms is fatty and delicious American wagyu. Actually the high end kobe gets a little too fatty for my tastes.
  4. ScottyBoy

    Dinner! 2012

    Some 12 hour wagyu, and manchego grits
  5. ScottyBoy

    Dinner! 2012

    You eat a little bowl and it puts you straight to sleep......then wakes you up
  6. ScottyBoy

    Dinner! 2012

    Roasted MC short rib pastrami, Manchego grits, veal demi = gut bomb!
  7. ScottyBoy

    Dinner! 2012

    Healthy dinner, swordfish, mustard braised brussel sprouts and roasted garlic.
  8. ScottyBoy

    Dinner! 2012

    MM - So I know it's a 50-50 butter tater ratio. Do you run it through a tammis twice? I've seen him on one occasion making them but yours look super smooth. And most of all, Might be a stupid question but are they too buttery?
  9. Thanks for that! I'm going to measure out the stuff for my chili sauce and raita when I make it next. Exercise and these things in my diet has me down 15 pounds in 3 weeks.
  10. Still on the health kick. Rock shrimp, silken tofu caesar dressing, bulgar and lettuce.
  11. Never even thought of microwave, I'm a 175 oven man.
  12. ScottyBoy

    Dinner! 2012

    I only rely on the oven for warming plates @175, but in the one occasion I had to use it to cook something. I threw the plates in shortened stacks, heated them up, wrapped loosly in foil and dropped them in the cooler I bring with me. It keeps them warm until I need them.
  13. 64C for 25 minutes soft sets a quail egg for my amuse bouche tonight. Surprisingly easy to shell and handle. I put a little dot so it looks like Pac Man
  14. ScottyBoy

    Dinner! 2012

    12 hour snake river farms wagyu coulette, cream spinach and veal demi.
  15. ScottyBoy

    Dinner! 2012

    What high quality scallops. jealous.
  16. ScottyBoy

    Dinner! 2012

    Oh that ice cream is genius, I'm all over that come tomato time next year!
  17. ScottyBoy

    Dinner! 2012

    Man, a good roast chicken is heaven...
  18. ScottyBoy

    Sous Vide Halibut

    Haha! I've done olive oil poached fish plenty of times in restaurants but I love that all you need is a couple tablespoons of oil in a SV bag for the same result. We went through gallons of oil every service, ridiculous.
  19. ScottyBoy

    Dinner! 2012

    Welcome, sounds delicious!
  20. ScottyBoy

    Dinner! 2012

    Also called a sirloin cap or flap. You know those butchers and their wording It's not too tough so I only do a 24 hour bath for pastrami instead of the 72 in MC. When I'm cooking it normal I only go 12 hours. A delicious and affordable cut at $4.25/lb with minimal trimming from my meat guys.
  21. ScottyBoy

    Sous Vide Halibut

    That should do it. There should be much but wipe of any of the white albumin if any to make it look nice and yes use finishing salt. I'm gonna be straight though. I'm going off memory, I'm 90% sure that is the time and temp I use. that's why I wanted to make sure you take a test run if you're going off my info.
  22. ScottyBoy

    Dinner! 2012

    And that pastrami is insane! I had made it before just for sandwiches but you re-therm and hunk of it and sear the spice sides and holy mother! I should have taken a money shot of the fork melting through it. I've found my favorite cut is a bavette.
  23. ScottyBoy

    Dinner! 2012

    Well...I call it kraut but it wasn't fermented. I just sweated onions in butter/salt then added a little water and reduced a couple times until they were soft enough, blanched some brussel sprout leaves, added champagne vinegar to the onions, threw in the sprouts for the final boil down and called it sauerkraut.
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