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Things that are making you happy*******food and drink edition****** - Page 13

post #181 of 3113
Quote:
Originally Posted by gomestar View Post
the Fat Duck was absolutely epic.

(pics and details to come when i'm back in the states and not on hotel internet)

Nice.

My Komodo Kamada arrives Tuesday. I see hot dogs in my future.


- B
post #182 of 3113
Quote:
Originally Posted by Piobaire View Post
Spending $100s of thousands a year with Sysco. That makes the rep more than happy to issue a separate invoice so you can pay out of pocket.

post #183 of 3113
Chocolate with 100% cacao. I could eat tons of it. Too bad, I'm a poor student.
post #184 of 3113
Quote:
Originally Posted by gomestar View Post
the Fat Duck was absolutely epic.

(pics and details to come when i'm back in the states and not on hotel internet)

post #185 of 3113
Trying the NYT pork belly recipe. Have it in braising now.
post #186 of 3113
What happened w/ the scallops.
post #187 of 3113
Seared wonderfully in clarified butter Made the beurre blanc sauce perfectly (was a pain straining the shallot). Crispy sauteed mushroom as bed, scallops on the mushroom, side of baked Brussels with garlic slivers and drizzled sauce around the plate. Paired with the ME 08 SB.

post #188 of 3113
post #189 of 3113
I think I've about killed my second vacuum sealer from CostCo and am considering buying this one:
http://www.sausagemaker.com/32222pro...uumsealer.aspx
post #190 of 3113
You should just drop the $3k for a chamber vac!
post #191 of 3113
Quote:
Originally Posted by kwilkinson View Post
You should just drop the $3k for a chamber vac!

Space is still a premium. Just checked some local comps, both where I live now and where I want to build. Not good news
post #192 of 3113
Foie was low, so another lobe meets the knife







post #193 of 3113
Staging at Kuma's Corner tomorrow!
post #194 of 3113
Quote:
Originally Posted by kwilkinson View Post
Staging at Kuma's Corner tomorrow!

Crush it.
post #195 of 3113
Made some tomato sauce today and fell in love all over again. Will be pairing it with Morellino..
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