Baselerd

I think one option would be to roll your cookie batter thin.

mm84321 that grouse dish looks amazing - I've never used pig's blood before, but that sauce looks like it has an almost fudge like texture... very cool.

Me or Rozin?

Thanks for the compliments - I do put photos of some of my food at this link. I don't really write anything on it though. I actually got those bowls at World Market (link), and they were only $4 each. I like them because you can use them as a plate or bowl, and have a nice modern look to them. That cheesecake looks great too, btw.

While I obviously don't approve of Mr. Barilla's comments, you're fooling yourself if you think any large company doesn't have it's share of jackasses.

I might be misinterpreting what the OP wanted, but I feel like my cooking aligns quite well with what you describe. I have gotten a lot of inspiration from books like the Modernist Cuisine (which is all about super concentrated flavors) and some of the high end restaurant cookbooks. Eleven Madison Park is a good one - the plated recipes may look intimidating but in the back there is a huge list of recipes for side components (purees, pickled, jus, stocks, crumbles, etc). Cooking a nice cut of meat can really be elevated with the addition of a side component like these.

Those all look great people! Wouldn't you want to smoke it at an equal or lower temperature than the sous vide bath? Otherwise you are diminishing the benefits of cooking sous vide (i.e you will change the texture). That isn't to say it wouldn't be delicious.

furzzy how is D'artagnan's duck? I've had my eye on it for some time now... your lamb looks great btw. I recently made some sous vide short rib pastrami, red cabbage puree, pickled mustard seeds, and fingerling potato confit (based off this recipe). I finished it with some sorrel and sourdough bread crisps. I adapted the short rib recipe by adding 13% vegetable ash (made by burning thinly sliced onions and garlic in the oven, then grinding) to the rub, and instead of smoking (for convenience) I coated the cooked meat with a 2:1 ratio of molasses to liquid smoke and finished it in the oven at 400 F for 3 minutes. This was a technique from another recipe on that website (chefsteps), and it turned out great (I believe it was meant to give a bark similar to regular smoking with much less hassle).

I've never made it - but the modernist cuisine (book 3) has a recipe for a beef and oyster tartare. In the recipe, you shuck the oysters, mince, then stir into some diced beef ribeye with some seasoned ketchup and some of the oyster juices. It's served with a horseradish cream. Not sure if that helps at all...

Looks good dcarch. Not only did you plate it very well, but you resisted feeding the troll too much...

From my experience, short ribs never smell great straight out of the bag.

Thanks Steve. The mousse is pretty neutral - it is just coconut cream, set with gelatin, and then whisked to fluff. It was actually left over from another meal, but I figured it would go well enough with the other flavors.

gfweb that sounds delicious... I think I may try some sort of apricot glaze soon. Recently I made some japanese-ish pulled pork sandwiches. I started by simmering some soy sauce, mirin, sake, beet juice, roasted chicken meat, onions, garlic, ketchup, and miso paste until it was thick. Then I pressure cooked some pork shoulder with the sauce and some stock. After 30 minutes, I removed the meat and reduced the cooking liquid to a syrup, and mixed it with the shredded meat. I made a sandwich with cured cucumbers, cilantro, srirachi sauce, and hawaii rolls (rutabaga-miso puree & coconut mousse on the side).

I've been adding miso paste to a lot of stuff recently. I wouldn't say any of the combos are unexpected, but I have yet to find a vegetable it doesn't go well with. I've even eaten miso in a dessert with chocolate and sweet potato - which was great.

I think tobacco skirts that line between food and non-food. I'm not a smoker (and don't generally enjoy the flavor/aroma of tobacco), but I have had a handful of really good meals with tobacco flavoring. It doesn't seem any different to me than, say, lavender. I wouldn't eat lavender straight up, but when used as a flavoring/spice it's great.

I recently made some Japanese inspired pulled pork shoulder sandwiches. I followed the general guidelines in the MC at Home (cook meat in liquid, then reduce liquid and mix back into shredded meat), and it turned out real well: First I made a sort of asian bbq sauce by simmering some soy sauce, sake, mirin, ketchup, miso paste, onions, garlic, beet juice, and roast chicken meat/bones until the mixture was thick (about 40 minutes).A thick cut of pork shoulder was rubbed with ground shiso leaves, salt, brown sugar, ginger, and chili flakes, and I let it cure for 2 hours.I tossed the pork shoulder with a cup of the bbq sauce, along with some pork stock in the pressure cooker and cooked on high pressure for 30 minutes.I cooled off the pressure cooker, then removed the meat. I let the meat cool, then shredded it and mashed the fat into the meat.Meanwhile, I reduced the cooking liquids in the pressure cooker until very thick and syrupy.I mixed the reduction into the shredded meat, and served it on some toasted hawaii rolls with quick-pickled cucumber, more bbq sauce, cilantro, srirachi sauce, and a miso-rutabaga puree.

To make the smoked buttermilk sorbet, I started with the sorbet base as directed from this recipe. I did not have the specific sorbet stabilizer they mention, so I used .25% xanthan gum and .15% bloomed gelatin by weight. Then, I let the base sit overnight in the fridge. To smoke it, I used this stovetop smoker. I put the cold sorbet base inside a shallow baking dish. Within the smoker, i placed 3-4 Tbsp of oak chips off to one side of the smoker and let it warm up on high. I placed a bunch of crushed ice in the inner smoker tray, and then placed the baking dish ontop of the ice. Once the setup started producing smoke, I placed the inner tray with the ice cream inside the smoker and closed it. I let it smoke for 30 minutes on medium-low heat, opening it once half way through to stir and make sure the base wasn't overcooked (it wasn't - the ice was still there too). I think it made a very nice flavor in the end. 120 g sugar 120 g glucose 60 g invert sugar 250 g whole milk 750 g buttermilk 3.25 g xanthan gum 1.95 g gelatin, bloomed salt Oak wood (for smoking)

I recently made this recipe - Celery ice cream, Greek yogurt microwave sponge cake, gin gelee, macerated cucumbers, celery-black pepper glass, Greek yogurt. While it sounds strange, it was actually quite good. One of the better microwave sponge cakes I've made. For the glass I used Purcote b790 with some celery juice, fructose, and black pepper (instead of the isomalt tuile in the recipe).

Are you in the US? If you are really interested, let me know. I get them through a French dealer at half of the cost you'll spend at any supermarket and double the quality. I don't think I can budget any now - but if your offer still stands at a later time I would definitely appreciate it. Thanks!

So your problem is that it takes too long for the caramel to cool and solidify? If you remelt the outside, won't you have the same issues again?

Under pressure is great, but the recipes are definitely not for beginners. You can definitely glean some good information from the book, but i would recommend the Modernist Cuisine (or the at home version) for a more general reference. The Modernist Cuisine has a bunch of reference tables with recommended cook times and temperatures for various cuts of meat of varying thickness. They also have a ton of other great information on Sous Vide cooking (safety, science, etc.) and other modern techniques. The MC at Home is a good reference as well, although they do not have as diverse reference tables. That book has all the common cuts of meat (beef, chicken, etc, popular fish such as salmon and tuna) but not some of the less common stuff (foie gras, most offal, most shellfish, many varieties of fish, etc.) With that said, I would strongly recommend perusing through the Chefsteps sous vide cooking course. It's free, and written by one of the co-authors of the Modernist Cuisine.

Yeah maybe I'll give it a go next time they're at the supermarket - which probably won't be until winter... Thanks for all the compliments. I just realized I didn't post the correct link to the recipe - here it is in case anyone was interested. Definitely a ton of work, but pretty delicious (the quail marinade is definitely worth re-using in other dishes).

That looks amazing nickrey - I've always had the desire to cook with truffles, but never got the courage to work with such an expensive ingredient. Recently I made most of this recipe: Quail (marinated breast and confit legs), coconut mousse, rutabaga-miso puree, peanut praline, quail broth, and shimeji mushrooms.

mm84321 that pigeon dish looks great. What's the foam on top? Nutmeg?

Succotash is one of my favorite vegetable mixes. I usually just wing it, but here's my general approach: -Render some bacon (I prefer applewood smoked) fat in a saucepan, remove bacon (should only be a thin film of fat, pour off any excess). -Add diced red and yellow pepper, cook for about a minute -Add some corn (cooked), fava beans, confit cherry tomatoes, and previously cooked bacon (chopped) -Add a little butter, salt (to taste), and vegetable/chicken stock and cook until glazed.