I had the best pork chop of my life at Mustards last night. Possibly a top 5 entree for me. Bouchon bakery this morning. Macaroons lit af:
making this right now http://sallysbakingaddiction.com/2014/12/31/how-to-make-chicago-style-deep-dish-pizza/ really hoping the crust comes out as advertised (or at least that I don't screw it up).
How do restaurants use sous vide? I can understand how the really nice restaurants that you seen on Chef's table could do it: they know who is coming, at the specific time, and don't give them an option of what to order. For other restaurants where you get to pick what you want, I don't see how it is feasible because the reheat time is 30 minutes for refrigerated meat which would be too long of a wait for the meal.
yeah, I mean there's huge variance in what they do with it, vegetables can be reheated quick/finished in pans, lots of pastry chefs lean on sous vide cooking now that can be done way ahead of time but many proteins especially I think they just hold at lower than cooking temps
I think it depends what item you're talking about but you can hold things in a water bath for a while. You could pre-cook with sous vide, chill, and then reheat/hold things in a water bath for service and replenish the bags throughout the night. For instance, when you pull something out to sear it you just put a new bag in its place and if you have enough in there be confident that the new one will have plenty of time to reheat before you're searing it for service. Then you just stop replenishing the reheating bags at some point.
We went to Flour + Water in SF tonight before my flight home. the basaltic/brown butter pasta was unreal.
Made some baba ghanoush to snack on while watching the Dodgers come up short this afternoon. Will repeat.
Followed this as a guideline. 2 medium eggplants, roasted and peeled 1/4 cup (60 ml) tahini 1/4 cup (60 ml) lemon juice 2 to 3 garlic cloves, finely minced (see note) 1/4 teaspoon ground cumin 1/2 teaspoon kosher salt 2 tablespoons chopped fresh parsley leaves 1 tablespoon olive oil, optional Only used one eggplant so I halved everything. Also made my own tahini in the Vitamix. Will use it for more baba and some hummus. Would recommend that you add lemon juice to your taste. This recipe definitely had a stronger citrus finish than others I've had.
Rabid was it you that made this chicken khao soi a while back? Currently making it and actually taking pictures this time http://www.bonappetit.com/recipe/chicken-khao-soi
This makes 3. Putting most of the focus on events and wholesale and starting the legal work on franchising. Other than one in Miami I probably won't open another. Then again I am heading to New Orleans Thurs for an event for Smirnoff so I wouldn't hate to put one there either.
Thanks man. It has been a crazy year. We've locked in deals with InBev and Diageo so we have basically become the company you hire if you need alcoholic pops made anywhere in the US. I get sent all sorts of delicious alcohol (Bud Light Lime very much excluded, still have cases of it). And I'm getting a 4 day trip to New Orleans for Tales this week to work for one night at a party for their entire portfolio. Excited for the crazy shit they are doing for Lagavulin's 200 birthday.
Seriously though that is bad ass. I knew you were doing some pops with Cigar City, but InBev and Diageo is on another level.
Can't wait to see his profile on Bloomberg mentioning Mix as the founder and majority owner of TMB Online, LLC among other ventures.
That was a good time. You need to visit again. The Rav Pig people are opening a new French place downtown this week I think.
Ooof Disney in August. Goodluck with that. If you can get away from the tourist area a bit I would recommend it.
We're heading over to Smyrna on Monday that week to get some beach time We're just doing two days of parks. It's for my 4 year old son. Outside of that, no Disney
Have two good friends who work at Green Chef. One sent me a week free trial, so I've got three meals (2 servings per meal). Basically equates to 6 meals for me. Made the first one last night. Portobello po'boy with creole dijonnaise, tomato, pickled peppers, and kale/spicy edamame/sweet peppers/shallots salad with lemon vinaigrette. Portobellos were dusted with creole breadcrumbs and roasted in the oven. Pretty damn good. Making the other serving today for lunch.
Ok think I'm doing Cochon Thurs and Shaya Sat. Any other nice places I need to check out? I will obviously lunch at butcher and probably brunch at Atchafalaya but always looking for good things.
Mentioned in the BBQ thread that I processed a bunch of Tri-tips to stock the freezer. Threw the trimmings in the freezer to discard on trash day. Decided to render the fat for tallow instead. Seven pounds of trimmings in the pot. The system Liquid gold The remnants Flavor cubes. Ended up with about 8 cups worth which I froze in 4 ice cube trays. Cholesterol be damned.
Fuck man Ruby Slipper killed the breakfast game. Apple braised pulled pork benedict with corned beef hash.
Most of my snaps and pics are alcohol related but that one I figured was perfect for this thread. Going old school and doing Brennan's tonight.