Yeah, the cauliflower and broccoli is pretty much all I put in my Maoz.

Favorite quick snack over the last few days - cucumber and tomato salad with shallots, mint, basil, and feta dressed with a Meyer lemon and sherry vinaigrette. Mmmmmmm.

Probably worth noting that the tomato and cucumber are cut into small cubes about the size of a medium chunk of feta, while the shallots are very finely diced and the mint and basil chiffonaded so you can get a nice mix of everything in even the smallest of bites.

worthless without pics...

I made and ate a version of that for like a month after getting back from my trip to Israel and Jordan earlier this year. It's just so damn fresh looking/tasting.

I think you can def still tell the difference between supermarket tuna and really good stuff

Not much needed really, Just bought this stuff on a whim (http://www.honolulufishstore.com/Default.aspx) and made a bunch of tuna dishes in a 48 hour span-- tuna tataki, tuna tartare, tuna crudo (just raw tuna + olive oil, lemon, salt pepper-- sliced thin), sesame crusted, cooked on one side.) As for the tartare, I didnt really use a recipe just used asian flavors I liked and kept tasting it to make sure it worked well. Ended up really good.

Here is a picture of the "crudo" (looks like its swimming in olive oil, wasn't that bad though)

that sounds excellent, i'll have to try making it

nice charder

gobbo if no grinder use knife to smash the peppercorns like with garlic cloves or just use pregrinded

looks like lots of raw red onion for raw use

if u ever want to grab a bite in vegas / make food experiments lemme know

Onions were pickled, were super tasty. I kept snacking on them after everything else was gone.

For sure, let's get something. Hell if you wanna get indian food tonight I'd be up for that.

Also you can run a knife through smashed peppercorns a few times. Gets to be the perfect size for steak au poive.

Chefs,

Tomorrow I am going to cook some giant (like 2in thick) veal chops and make cheesecake. But I need an especially awesome side to go with it. Something sorta complicated would be good. Maybe something with multiple steps and/or needs to go in the oven. Or something simpler that is just super badass awesome. Ideas?

Make fresh gnocchi.

Went to the mall to buy a sous vide setup and all three stores I went to had no idea what I was talking about.

Who buys things in person anymore?

I like to go outside amongst the humans occasionally.

They did have some Le Creuset stuff on sale, but wasn't sure which pieces to buy. Anyone with some insight there?

I have just put this on my xmas wishlist:

www.nomiku.com

Saw it on kickstarter and they raised a ton of cash to get the manufacturing process happening.

Hopefully they'll be available soon.....

PS- Love your Podcast

El D,

That modified Emeril Creamed Spinach up a little bit looked like it would fit that open slot. She said that.

27,

Creamed spinach would be great, but have made it before. Might make it regardless, but I'm looking for more of a project to fill that slot. Last side project attempted was robuchon potatoes, which were awesome but wow what a pain in the ass.

Gobbo,

Gnocchi is an interesting suggestion. I love gnocchi, and the first recipe I looked at involved a food mill. That is a bonus since I bought a food mill for robuchon potatoes and have never used it since.

Pics of my aforementioned salad. While I typically just throw everything in a bowl, I thought I'd take some quick pics and make a legit post of it.

It's not fancy El D, but you more courses give more points, and this is a bright, refreshing contrast to a rich veal chop. Btw - how are you going to cook them?

Also, if you want a complex side course, and are happy with the gnocchi suggestion, maybe try the Orecchiette recipe from my blog. It's not particularly complicated (though you might have trouble finding fennel pollen IRL - I ordered mine - maybe Ferry Bldg?). If so, just sub fresh ground fennel seed. BTW, what I'm suggesting here is not that you do the orecchiette shape as it's a bit difficult, but rather gnocchi (with gnocchi dough - I'd imagine semolina will be too tough for gnocchi) with the fennel sausage and orecchiette sauce. It's fantastic.

Snipe,

Nah, **** salad. I bet you have some good ideas for sides, though.

The veal chops I have my eye on are very thick, so I think I'm gonna do them in the oven then pan sear them basting w/ butter.

dont know anything about this set up but its a decent price:

http://www.sousvidesupreme.com/Shop_...aspx?DeptID=3&

here's the unit used at the restaurant I work at, they bought it at Williams Sonoma which is usually pretty expensive

that salad looks great. Do you get into how you made it and the vinaigrette on your blog, if so can you post the link, if not, can you elaborate here please?

thx

Here are some egg tacos I made for breakfast this morning:





I scrambled them using the method described in Ruhlman's Twenty. All you do is scramble some eggs, add some heavy cream, salt and pepper and then cook them over a double boiler. When the eggs are getting cooked but still creamy, add some goat cheese and continue to stir until done but still creamy & slightly runny.

Then place the eggs in a steamed corn tortilla with arugula laid on the tortilla first and top with honey bacon (I cooked the bacon like I described in my previous post about Lardons, then I placed them on a paper towel to remove excess fat and then threw them back in the pan and simmered them over low heat with honey until all bacon are coated with the honey):




I add some of the bacon on top of the arugula before I add the scrambled eggs and put some more on top of the eggs. Very tasty, imo.

BTW, the restaurant I am working at has stopped the Friday night dinners since the plan was to just make them a seasonal event. I assume they'll resume soon and when they do I'l continue to post the weekly menu plus pics if everyone is still interested.