This is on point with the poultry cooking discussions.



I always enjoy watching bosses - and Achatz is an end game boss - cook at home and show how simple stuff can be.

Thanks for posting this. I ended up making an account at www.alinea-mosaic.com and getting the recipe from the forums. I probably will do this @ Thanksgiving. Currently I brine my turkey, and have considered breaking it down prior to cooking, but had not thought about doing sous vide. The simplicity of how Achatz works in the kitchen is refreshing, he was able to take away a lot of the mystique of the process in this video.

This may be a dumb question, but what are you talking about? watching bosses? I'm confused, can you help a brotha out & explain what u mean by all the "boss" references?

thx

Like the end characters for video game levels, people far beyond the norm.

can someone link me to the egg thread/posts? thanks

great videos may try that this year. guys a boss.

Tonights Dinner (Flat Bread Pizza):



I made a cheesy video from my Macbook vs uploading all the photos:



Dough Recipe

Yim,

^

When making Cacio e Pepe, it is important to under-salt the pasta water. The pecorino will more than make up for it.

That is all.

http://forumserver.twoplustwo.com/34...-eggs-1187483/

smoked a pork butt for the first time on a charcoal grill







turned out delicious with a homeade bbq sauce, def trying this again soon

Ooh - you got some nice looking smoke coloration there.

On this end, haven't really made anything new lately. Did some 24 hour short ribs from Costco that turned out really nice. These weren't the standard english cut that I tend to prefer, but instead boneless flanken / korean cuts. I took some pretty nice pics that I just haven't gotten around to uploading.

These things were really nice in that you don't have to deal with the membrane / tendon around the bone, but they definitely don't plate quite as elegantly. Thinking I'm gonna make a banh mi with the last short rib tomorrow for dinner.

Please tell us you used those drippings for the sauce.

Fried green tomatoes with ham gravy

looks tasty but you got to work on yor plating . i am only saying this because it seems to me you put effort in the plating.if someone just doesnt care about plating i wouldnt criticise him for it.

i dont like sauce drizzled all over the plate like this in general but in this case you especially shouldnt do it because there are chunks in the gravy.
when it comes to gravy you cant beat a gravy boat, because you want lots of gravy and then some more later.

damn i come of as a douche in this post i am sorry i would totally devour that plate and than eye your plate from across the table, just trying to offer some constructive criticism

Damn, those look good!

I think drizzling is fine if the main course is tighter and in the center of the plate and then the drizzle is well within the edges of the plate and not dripping off the edges.

Then again, he's probably just making it for himself not at a 5 star restaurant

Lunch: Braised pork shoulder sliders with quick pickled red onions, arugula & reduced braising liquid (with butter added). There are also pickled watermelon rinds on the side

Not a douche. I understand what you mean. I'm more of the rustic type of presentation. It was very hard in school for me plate something like this...when I know I'm just gonna devour it.
Thanks!
True. Kinda just for this thread.

I didn't. Will def try that next time. I put apple juice in that tray made from my juicer before I put the pork on. Will def use it for my sauce next time. Sauce was just apple cider vinegar, water, ketchup and red pepper flakes if I remember.

wait a second pickled watermelon rinds? you can do that ? i didnt know you could pickle watermelonrinds, but i love the idea.
well technicly i did know you could pickle anything, one could pickle a cat but i think i will rather use melon. would you mind putting up a recipe?

that does look great what that exactly is that? catfish?

I think it was an Asian pork dish. School was a while ago.

I'll do my best, I winged it and did it by taste:

Cider vinegar
water
cinnamon stick
quick roast in a hot pan b4 adding:
...coriander seeds
...Black Peppercorn
...Fennel seeds
one star of anise
Sugar
Kosher salt
mustard seeds
cloves (whole)

I bring the vinegar (80%?) & water (20%?) & all spices, sugar & salt to a boil and then back off the heat while the sugar and salt dissolves, its mostly sugar and just added salt/sugar til I liked the flavor (I like it sweet). Once I got it to the flavor I liked, I brought it back up to a boil and poured it in a bowl that had all my peeled watermelon and let it cool off at room temp and then threw them in a cryovac bag (the pressure infuses the pickling liquid into the rinds) with some of the pickling liquid and sealed them up. Since you dont have this, you can just throw everything in a mason jar and put them in the fridge. Its a quick pickle so I don't have to sterilize and pressure seal the lids because I'll eat them quick. They'll last a couple of weeks in the fridge like this. If you want to do long term storage in your pantry, you'll have to get a bunch of pickling equip which you can find easily on the net.

Here's a recipe from Paula Deen:

http://www.pauladeen.com/recipes/vie...termelon_rind/

She boiled her rinds in salt water and let them set up over night. I didnt do this and they taste fine to me, they have a nice crunch, but perhaps I should have done the same.

I pickled the red onions using red wine vinegar, sugar, salt, water and mustard seeds and threw the sliced onions into the boiling pickling liquid once I got it to the taste I liked. Then I let it simmer til the onions started to soften & then put them in a jar in the fridge.

Be careful when you taste the pickling liquid, the hot vinegar will make you choke/cough so I blow on it and try to get it to cool a bit before I taste it, kind of hold my breath as I put the spoon in my mouth as well. You'll see what I mean when you try it.

Pickled red onions are the bees knees. I use a recipe similar to http://www.simplyrecipes.com/recipes...ed_red_onions/. The star anise is important! I'll snack on these, but they're great in other dishes too - salad, mac-n-cheese(!), etc.

Nice! I'll try the added step plus the anise next time/thx