Posts by ehkay

Is there a way to make one of those with a PID controller and a meat thermometer?

Is there a good way to cut a piece of flash-frozen foie gras without thawing the whole lobe or using the famous DCARCH turkey cutting method?

Quote:Originally Posted by itsstillmatt Pizza Night!!! Quote:Follow the embers to the wild and the pure.

Quote:Originally Posted by mgm9128 Things to do with an excess of veal fat? 4.6 pounds, to be exact.Render-->puree with xanthan-->elegant swoosh

Matt, do you know what book this comes from? Can you scan me the recipe?

Quote:Originally Posted by gomestar another sip, it is indeed a great wine for $20 ended up splitting it before heading out last night. probably got a bit too much fridge time to get a full sense of it, but definitely agree that...

Quote:Ballin'

Daily, as in on the days that I drink, which is like 2-3/week. It's like the price of one glass in a restaurant here. BTW, better than expected at least. . . Quote:Originally Posted by b1os Hmkay. So I just leave it at "gg Giants"...

Yea, 2011. It was $20ish. Wasn't really familiar with the producer, but figured I would take a flyer (and was conscious to force myself not to grab something from Foillard.)

Quote:Originally Posted by gomestar yep to both bottles. I'll let you know what I think of it later, once it's opened. they have some rieslings from Karl VonSchubert, the intro one is $23 and excellent (in case you were...