ScottyBoy

I had fun cooking them and the bones easily sliding out one time while keeping moisture. Just as long as the diner doesn't salt the food BEFORE trying it and send it back for being to salty. RIDICULOUS!

Thank you! Yea I just figure why have everyone come back for seconds? Just carve them a huge slab to begin with (they all cleaned their plates). Unfortunately I wasn't able to let it rest properly because of babies/timing issues. It was delicious nonetheless.

Christmas roast is something I dream about all year!

Haha that's fantastic! I have all of them from my childhood in a box in the attic.

Eleven Madison Park book and these two bad boys!

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

That turbot is ridiculous.

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.

Some 12 hour wagyu, and manchego grits

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

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

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

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?

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.

Truffle master

*drooling*

Still on the health kick. Rock shrimp, silken tofu caesar dressing, bulgar and lettuce.

Never even thought of microwave, I'm a 175 oven man.

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.

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

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

What high quality scallops. jealous.

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

Man, a good roast chicken is heaven...

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.