Posts by KJT

Quote:Originally Posted by indesertum ... what? Juicer: vs Juicer

The coolest patina in my opinion comes from cutting beef. It leaves this patina that turns electric blue when it hits sunlight. To help it set in, I bought a really cheap cut of beef, and sliced it up nice and thin. The knife would...

Quote:Originally Posted by Joffrey I third Calvert Woodley. I also really like Chevy Chase Wine & Spirits for the liquor selection. They also have some interesting beers. I go Chevy Chase Wine & Spirits a lot b/c it's closest...

What's the bakery?

I can second Calvert Woodley. They usually have whatever I'm looking for, but if they don't, they'll order it even if you only want one bottle.

Quote:Originally Posted by impolyt_one  [[SPOILER]] A little charred baby squid, scallops, some stringy sea vegetable, in a gloopy thickened sauce, kinda salty and tangy, some chopped yamaimo there in the white clump. This was actually...

Quote:Originally Posted by mgm9128 Chicken stuffed with truffles, morels, and foie gras. Sauce Albuféra. Followed by a two month nap. Decadent as hell.

Quote:Originally Posted by 1969 I'll regret asking this...but can I get the short MGM bio? I get the sense you are self taught but for some reason I thought you had a ton of posts under another name before getting banned, most of...

Quote:Originally Posted by foodguy that looks great bios. and not over-sauced. the fresh pasta/industrial pasta question is a thorny one. briefly (putting on my piu exigente pedant's hat): they're different animals. it's not like...

Quote:Originally Posted by Douglas My pre-emptive apologies if this has been asked elsewhere in this thread. Has anyone used one of these type of gadgets for sous vide...