My personal favorite side is creamed spinach.

http://www.eatdrinkcheer.com/portfol...reamed-spinach

Idk why my gf made the link delmonicos. It's my recipe (though in fairness, adapted from an old Emeril recipe I found quite a while back). :/

I'd also recommend brussel sprouts (either the momofuku version or you can make chips which I like quite a bit).

You can also try your hand at some biscuits (an easy foray into baking), mac n cheese, desserts (apple pie?), etc.

Not sure how many people you're feeding, but a main, 2 sides, and a dessert should be good.

Excellent suggestions. I think creamed spinach would work well for my audience (wife and two hungry mid-20's sons), while the brussel sprouts intrigue me greatly. I can see either working well with mac n cheese as well. I made biscuits for the first time about a month back, and while tasty, they were a flop. Not fluffy and light at all, more like scones (boo).

There are a couple of brussel sprouts recipes in Momofuku. I am pretty much convinced I am going to go with the ones with bacon and kimchee puree. They look amazing.

I'm going to be doing a slight alteration to the salmon recipe from chefsteps.com tonight. Will take a picture of the finished product and what alterations I had.

In all seriousness, I can't wait. I showed the salmon to my wife, and she doesn't like the idea, she likes the crisp salmon skin, and thinks this would be weird.

So, naturally I am in the market for a new wife.

Okay so I don't have any friends so I made this for the people who work at the valet at Panorama and the front desk lady. It was very tasty. Salmon was great. Horseradish cream was just strong enough. Slight alterations to the actual recipe. I didn't have time to brine the salmon correctly and I only seasoned with salt and pepper. And I couldn't find watercress so I didn't make the puree. Also I couldn't find small red onions so I used a large one and cut the pieces extra small. It was still really good overall. I didn't have my mixer so whisking the cream took a really long time. But it thickened ridiculously at the end so it was a little too thick.

Still looks good though.

Looks excellent

Biting into a whole peppercorn(or six!) sounds horrible gobbo, and I love pepper.

Gobbo - how did you feel about the salmon texturally?

My only salmon sous vide experience was after buying a whole fish, filleting it, and then picking all the little bits off the carcase and throwing them in a bag with lemon, butter, and garlic. It was pretty interesting actually, as the bits kinda 'meat-glued' themselves together creating a loaf of sorts.

This,

Same for the onions

Like I said, I didn't have a pepper grinder. I would've used it if I had one. The choices for me were to use no pepper or smashed pepper. I would've delayed it for the stuff I didn't have, but I was committed at that point.

I liked the salmon texturally. I expected it to be a little more solid, but that may just be because I didn't let it set as long as they said I should. I think I'm more a fan of hot salmon than chilled salmon because it comes off as almost slimy but the dish itself was great.

Note, I had leftover salmon afterwards and though it was good it was difficult to eat more than a few bites. The texture and flavor works, but as a dish and not so much on its own.

Interesting. Also, I'd recommend picking up this OXO pepper grinder. Inexpensive and you can get a variety of grinds and the handle style is much easier to use for large amounts of pepper than a table top twist type mill.

I actually got an awesome gift from a friend. Automatic pepper grinder. And it has a lot of settings too. But I got kicked out of the kitchen at a friend's and I couldn't go and get it so I had to make do.

Looks awesome though.

I need some cauliflower recipes, especially a cauliflower salad recipe.

For you NYCers, have u guys been to Maoz ? It's this falafel sandwich place where u fill ur sandwich w/stuff from the salad bar. They've got a really good cauliflower n broccoli salad that I've no idea how to replicate

My favorite way to do cauliflower is just roast it in an over rubbed with salt and olive oil. Some more exotic variations below (I have tried my own takes on most of these).

http://www.tastingtable.com/entry_de...ndly_salad.htm

http://www.tastingtable.com/entry_de...nce_flavor.htm

http://www.tastingtable.com/entry_de...auliflower.htm

http://www.tastingtable.com/entry_de...wer_T_bone.htm

bought some 50$ a pound tuna from Hawaii a couple days ago (b/c why the hell not). Just got it in. Made Tuna Tataki and this bad boy (tuna tartare). The quality of the Tuna is amazing (excuse my iphone camera)



the tuna and avocado is mixed with garlic, ginger, ponzu, soy, salt, pepper, powdered wasabi, scallions, sesame seeds, olive oil, and lemon

Double DAAAAMN

Lamb Chops are on my top 5 eats!!!!!

Cauliflower+EVOO+fresh cumin seeds+salt and crushed red pepper flakes, sauteed together in that order until delicious. fantastic.

I'm pretty anti whole peppercorns or cracked peppercorns after a bad experience once in a restaurant. I sliced my tongue open pretty badly and spent the next 2 hours spitting out blood.

A pepper grinder is a good thing to have, and worth the $10. I guess in a pincn you could also use a spice grinder or coffee grinder (Alton Brown recommends using coffee grinder as a spice grinder).

Citanul,

Great point. I love my spice grinder as it's another versatile $15 multitasker. It's just a whirlybird coffee grinder that I use to grind everything fresh - fennel, coriander, pepper, cumin, ground chiles, etc. If you're a popcorn fan, you can also use it to make 'popcorn salt' according to this months Cooks Illustrated.

WTF - how the hell did that happen? That's crazy! So you're saying a peppercorn was ground into some kind of shape with a sharp enough edge to cut your tongue? I have never heard of such a thing!

@Charder - Looks amazing. Wonder if, when mixing with all those other flavors, the quality of the tuna makes that much difference?

Yeah - Charder - meant to comment. Looks really solid and I certainly appreciate clean, simple, decadent dishes. Can we get some more commentary?

In other news, I actually just bought this DeBuyer Mineral B Frypan with an old Amazon GC that I'm pretty excited to try out. I forget which one of you recommended it, but I've been eyeing it ever since, and finally pulled the trigger.

I would crush that.

Yeah I'd be worried about choking on that tartare I'd inhale it so fast.