Jen Rehm

I just did this with great results. I sauted the filling (mushrooms, shallots, comte) and finely chopped it in a food processor with a little EVOO, pounded the chicken, and rolled it using saran wrap. I kept it in the saran wrap, sealed the edges and put that in the vac bag. 50 minutes at 149deg. the saran wrap helped the chicken keep it's shape. Seared it in a super hot buttered pan to serve. it was really good.

all of their product is really high quality. Did you see the bluefish cheeks? talk about a serious surf and turf (or cheek to cheek)

3 days for ox cheek?!? that's commitment! did you sauce them? Used the juices from the bag to make a sauce, and beleve me it's worth the wait. I tend to get as many cheeks as I can when I find them and do them individually in bags. I can then freeze and when needed 1hr at 60C and they're ready to eat. I have bought these and they are awesome: http://www.marxfoods.com/Kobe-Beef-Cheeks?sc=2&category=9781

3 days for ox cheek?!? that's commitment! did you sauce them?

Indian - middle eastern Brilliant! many thanks-

What do you think about using beef cheek in place of the short rib for the burger patty? I've never ground my own meat before, How do you gauge the relative fat content?

you guys are awesome! All these are perfect. SobaAddict70: that looks like dinner tonight! I really appreciate the ideas. I'll let you know the final menu

I'm in need of a creativity infusion.... Show stopping appetizers or entrees that can be served cold or at room temperature. I'm having a board meeting in my office and would like to put together a decent spread of food and wine. Won't have any access to cooking equipment. I'm just not coming up with anything that excites me. thoughts? anyone?

Eye candy.... Skills optional.

Scallops! Sous vide was made for scallops! Season with S&P and seal with a little pat of butter - go 35 minutes at 50.5c then drop them and a super hot pan to sear for just a few seconds. OMG the texture is heavenly- jen

Anyone have any interesting ideas for tools? What are you using? pipette alternatives? tubing? extruders? Just curious...

Last night was a chicken mushroom roulade cooked sous vide at 149 deg/60 minutes. Mushroom filling was a mixed variety of wild mushrooms sauteed with shallots and deglazed with pedro ximenez sherry then sprinkled with comte' - Cooled and run through the food processor with a little EVOO. Seared roulade in a hot pan with butter to finish. Served with a chunky saffron/sundried tomato/roasted red pepper/almond sauce, peeled asparagus cooked sous vide at 180 deg/20 minutes, and orrechitte. Drank: Craggy Range Winery Te Muna Road Vineyard Pinot Noir 2008 I know.....pictures.... next time. I swear. It was a 8.5 out of 10. The wine was a 9 out of 10. Very good Pinot from New Zealand. jen

I have what seems like a hundred of single purpose kitchen tools. Like a corn cob stripper, or the ever popular ultra mini whisk, zesters of every shape and size various pitters, slicers, and other "can't live without" items. I am also "storing" 15 pounds of kobe beef cheek in my freezer right now. Anyone hungry?

I would swap out the rye for rum and maybe the bitters for another spirit, perhaps a tequila or vodka. That would immediately quadruple the number of cocktails you could make and both rum and tequila have a wide audience.

Got totally sucked in. Ordered it. Maybe I'll get it by Christmas. It will give me time to figure out how to fully explain the price tag. "You paid WHAT? For a COOKBOOK?" "Well, you can't really call it just a cookbook......."

Pulled Lamb Sandwiches with red wine BBQ sauce, goat cheese mayo, quick pickled red cabbage on a club roll. Did a leg of lamb in the pressure cooker with red wine, garlic, carrots, celery, onions, cloves and worchester sauce for 60 minutes. BBQ sauce with Bordeaux, garlic, cumin, brown sugar, ketchup, and worchester. Goat cheese whipped into mayo with parsley and a dash of lemon. Red cabbage 50/50 mix of apple cider vinegar and sugar. Wish I had a pic, the bright cabbage looked great on top of the lamb and the little flecks of green parsley in the mayo, but we ate it too fast That's a keeper- jen