Slick

My wife and I enjoy cooking together and trying new things in the kitchen when we can. I do charcuterie and make killer Jambon de Paris (according to my native French friends) as well as other typically French items. My charcuterie version of duck confit and duck breast were well received too. I also am experimenting with sous vide and have had outstanding results and a few failures too. One of my best (so far) was to re-create Heston Blumenthal's famous fried potatoes. I even rendered my own tallow to cook them. The process was time consuming but the pay-off was several packages of perfect (parfry protocrust & frozen) french fries that could be cooked in 3 minutes once the tallow was hot. I am enjoying using sous vide techniques.

We travel some and enjoy the southwest part of France: Languedoc-Roussillon, Midi-Phyrénées. Great folks, great food and great sights to see. This pic was atop Printemps overlooking Paris.