Owtahear

Filet.....believe it or not I learned it was possible to cook one of these without Sous Vide. Just old fashioned paying attention.

Corned Beef................

That's interesting that you feel the quality goes down as the season goes on. Because with Blue Crabs, at least in Maryland, is usually May through October, and the crabs in September are considered the peak, most meat, sweetest. And in fact early season crabs, even live, are likely flown in from the Gulf and not local

Yes. Pounded then dredged in flour.

Veal Piccata I love Veal Piccata. Probably too much. LOL

I just discovered this on Netflix and binge watched over the past week or so. Wow. On one hand, the format is very similar to most of these shows (Top Chef, Chopped, even Iron Chef), the quality of the cooking and dishes just blew me away. Even Top Chef which gets some pretty high caliber talent couldn't touch this. I loved the fact there were little gimmicks, it was all about the food, the techniques, presentation. It really also goes to highlight the difference between home cooks, decent restaurant chefs and then these folks, is not just talent and execution, but the ability to create on the fly, knowledge of ingredients and techniques and putting together dishes worthy of a Grant Achatz or Anna Sophie Pic to judge and enjoy. Again, the quality of food just blew me away.

And....braised short ribs over mashed potatoes and asparagus.

Two types of Pizza. Detroit style and basic New Haven style.

I am completely jealous!!!!!!!!!!!!!!!

I actually have been to Yeppoon.

Foods of Flavor?? Foods? In no particular order... Buffalo Chicken Wings Oysters Sushi Sichuan Spicy Beef Noodle Soup Soup Dumplings Most Soups Roast chicken Roast Prime Rib of Beef Duck!!!! Lamb!!!! Blueberries Chocolate Lemon! Tabasco Rosemary and Thyme Doubajing (spelling) black bean paste Black Pepper Grainy, flaky salt Olive Oil Butter Bacon

I pretty much make all our salad dressings myself. Mostly many different vinaigrettes or ranch or bleu cheese. I refuse to make that abomination called "French" dressing. I sometimes use a really killer balsamic, (syrup consistency) and drizzle it over arugula and shaved reggiano, maybe some fresh strawberries, that is a really refreshing salad to go with a big steak. But I found a way to "cheat" and make a balsamic syrup, by boiling it down, adding sugar until it is syrup consistency, make a dressing using coffee, vanilla and the balsamic syrup with some neutral oil. Again, great with arugula, walnuts, golden raisins, berries, and confit'd lemon rind.

OMFG!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

All: Usually I cook a Standing Rib Roast, probably 8-9lbs, I usually get from a local butcher. I was thinking about splurging this year. I have been looking at some of the known meat purveyors and looking at buying Prime, Dry Aged. Questions, has anyone or does anyone do this? 1) Purveyors, Loebels, LaFrieda, DeBragga, Chicago Steak, Allen Brothers??? Others? Any recs? 2) Prime? I mean this is a rich cut to begin with.... 3) Dry Aged? They are all aged somewhat, but is it worth going that extra mile ($)? Any/all opinions welcome.

Thanksgiving was never my thing. I love the holiday, not necessarily the menu. I am blessed enough that my mom is still healthy enough to make the bulk of this dinner. It is always and over excess of turkey, mashed potatoes, stuffing, sweet potato casserole, a couple of veggies, gravy, rolls, coleslaw, etc.... Always it is some brand storebought turkey which amazingly turns out great. This year, she actually won an 18 lb "fresh turkey" from a local turkey farm. Uh Oh....this means the playbook has a curveball. Of course to me, it is opportunity. I dry brined it with simple kosher salt and it was absolutely a hit. I started the brine about 72 hours, let it sit out and dry in the fridge like 24 hours......and the result was a perfectly seasoned, juicy, crispy browned skinned roast turkey. As my sister said "how do we know when it is done" (without the stupid red pop up thingy) I told here as what should be...let's go by a thermometer to be sure. It was a hit. It made a great gravy, stuffing, etc....I like Christmas much better where I make a ham and Prime Rib Roast but this was great. As you can see....the turkey looked great!

Loooooooooove Uni. Where did you get this? In Maine, I get my Uni from Harbor Fish Market in Old Port, Portland.

I now have an obsession with Sichuan food.

I made a Butternut Squash soup. I forgot to photo it but people seemed to like it. Roasted the squash in the oven. Granny Smith Apple. Shallots. One Garlic clove. Sweated it all together in butter. Nutmeg, Allspice, brown sugar, sage. Chicken Stock (home made) Small amount of heavy cream to help blend.....and puree'd the heck out of it. It was really good and it may make my Thanksgiving Dinner as a starter soup.

I think I have seen Thomas Keller say that he likes to salt them (dry brine) before pan searing the scallops. Obviously the key is to buy good scallops (not soaked) and pat them as dry as possible.

Arugula and Reggiano with Balsamic Vinegar. Porterhouse with pan sauce (beef juices, butter, red wine) and Potatoes Au Gratin. Way rich of a meal.

That looks great, my holy trinity of pizza toppings is pepperoni, sausage and mushroom. What is interesting, is this is definitely one instance where canned/jarred mushrooms are preferable to fresh mushrooms.

Spargelsuppe (White Asparagus Soup) from last night....

Taiwan Dan Tsu Noodles and Xiao Long Bao. Perhaps now my favorite meal.......some type of Chinese noodle soup and soup dumplings. Sort of like Soup/Soup over Noodles/Noodles.

OK. You win the internet!!!! WOW.....that's awesome.

Fantastic. I think Duck, especially medium rare duck breast is my favorite meat overall! May I ask what kind of sauce is that?