ScottyBoy

No way in hell. Stereo in the back low enough so the front doesn't hear it durring prep (not service) but I think having ear buds (even one) in is ridiculous and rude.

Imitation is the highest form of flattery! And looks like you did their version justice!

Haha first thing I thought. Always look forward to your creations man!

This is one I used to relate with (pepperoni was too much sometimes!). But I've actually been able to build up my tolerance over a couple years. I only regret being too young while being taken on vacations around the world and not realizing my life's work would be in food. I only ate hot dogs.

Oh just salted sliced white onions in a dry pan on low heat, get all the moisture out and when they start to brown a little add milk and blend/strain. Simple sweet and slightly caramel onion flavor.

They're from a local japanese store. They have a sticker on the bottom when you buy that references Kotobuki, South San Francisco. Yeah people love. I like to do a little pork belly amuse in them sometimes because....it's the belly!

Just something fun list night. A more refined version of an amuse I've done. Soft cooked quail egg, dried iberico ham, fried onion cream and chives.

Goodness gracious, nicely done.

Oh man, if only I was at your place to partake in all that BBQ...

Such awesome stuff everyone! Made some Foie/Chicken liver/truffle pate. Paired it with some nectarine and fig jam I made (great success) and Picandou cheese.

That looks awesome! Did local albacore tartare with avocado, quail yolk and heirloom gazpacho.

Yup

Haha Eat-O-Vision

Thanks! Dad gets it as a course for his birthday dinner tonight. My birthday gift is the same every year, get him drunk and stuffed.

I had 6 portions of the same size and only need 3 tablespoons of oil. This fish was so clean and sweet I'm sure he would love it. It doesn't have a high oil content so that fishy thing doesn't happen much as long as it's fresh. Lends so well to an oil poach, it's my method of choice.

Well my photo from above was edited and I can't change my post so, yea.

It did feel a bit like a Yelp review. The service was top notch, interior a bit outdated, some of the food was good some was bad......1 star

Yeah could only imagine. I've only been working at places that were climbing the ladder or who kept their status. Poor guy is gonna have a heart attack!

Oh wow, they got torn up!

Been a while since I made something nice for myself. God California halibut is good. Olive oil poach (113F-30min), garlic cream spinach, lemon beurre blanc and grapes.

OoooOoooh

Oh what's this? My roommate cooking a little dinner for me? A simple sausage/tomato pasta but when people ask me what my favorite dish is, "anything someone else cooks for me".

Rillette pork or duck anyone? I have a French themed dinner Thursday and would love to have a little toast and rillette course.

For the ultra stable beurre blanc it asks for propaylene glycol alginate. Long shot but I have Texturas brand algin. This stuff gonna work in any way? Just when I think I have a good range of the chemicals for these books I run into new ones left and right.