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If I remember correctly, Dave Arnold did some experiments with different torch techniques and actually measured the chemical composition of the resulting meat surface. His conclusion was that "torch taste" results not from incompletely combusted fuel, but from searing at too high a temperature. I’d...

My first SOUS VIDE EGG BITES a la Starbucks, with 50:50 heavy cream to Wegmans 4% cottage cheese, although I think I might substitute whole milk for some of the cream to reduce the calories . Kevin, you are killing it with these productions, although I did get a chuckle from the language I bolded a...

THE GUY WITH A JOB: He has to work for a living, so he doesn't have time to write tasting notes

THE *SSHOLE: You know who you are (but you probably drink only Burgundy).

So ChefSteps, the makers of the Joule immersion circulator, have a new business, selling 16 different room temperature, shelf-stable sauces for sous vide cooking. Actually 17 sauces were available when I ordered last week (free 5 day delivery by FedEx), since they had a temporarily available "Thanks...

If I remember correctly, Dave Arnold did some experiments with different torch techniques and actually measured the chemical composition of the resulting meat surface. His conclusion was that "torch taste" results not from incompletely combusted fuel, but from searing at too high a temperature.

I use mapp gas. It burns even hotter than propane. My understanding is the Searzall is not rated to use MAPP (actually MAP/Pro or something similar, since 2008 actual MAPP is no longer available in the US, no matter what the label says). You can of course take the Searzall off my setup and just use...

My first SOUS VIDE EGG BITES a la Starbucks, with 50:50 heavy cream to Wegmans 4% cottage cheese, although I think I might substitute whole milk for some of the cream to reduce the calories. Mixed with a stick blender but there was still a little graininess, so next time I might use the Vitamix. I u...

Agree with Scott that the 5 Guys buns are terrible and fall apart too easily. Our 5 Guys split out of town after a 5-6 year run. They could not complete with local restaurant burgers including a take out Greek family pizzeria which makes the best fries ever to go along with a great burger which you...

Kevin - What's that green stuff dong in there ? Red & Green means Christmas??? I've never had a LT like this before. It also had a lot of chunky diced vegetables in it. I asked if it was the Locke-Ober's recipe (I never made it there) and the waitress said they had Locke-Ober's cookbook, but I'm no...

I’m not joking.. Sorry, do NOT do what is in Chris' picture. You want the short camping propane tanks, not the tall ones. Much less likely to get knocked over, and you do not want your torch tipping over when it is on! The Searzall folks emphasize this too. Here's my torch setup (links to Home Depo...

LOBSTER THERMIDOR: 3 pounds, Baby!

Holiday lunch at Yvonne's (Boston, MA) on Fridays through December 21st, featuring a throw-back menu to the days of Boston's classic men's only Gilded Age restaurant Locke-Ober (ca. 1875-2012), which was located in the same space.

IF YOU'VE GOT TWO: Flaunt them

This was either egg bites or pot de creme, I made both.

another fantastic wheel last night. i roasted it for a few minutes with thyme and white truffle trimmings. served with a 2015 antoine jobard aligote was perfect. Is this cheese a match for white truffles? I just got both today but hadn’t intended on combining them? pretty funny as i did this again ...

Robert M yers wrote: ↑
December 8th, 2018, 6:20 pm
White truffle over simple Parmesan pasta. Served with SQN lightmotif.

I like your style.

Hey guys - I'm moving to Boston in a month. Is there an official city guide that I'm missing here? I'll be living in Seaport with a car if that helps? Thanks for the help! Welcome to Boston! What do you mean by "official city guide"? The long and short of BYOB in the Boston area is this: 1) In MA, ...

If you didn't just receive an email from me, that means you are not on my newly updated Boston-area BYOB email list, which as Cartman would say is TOTALY NOT COOL (you not being on it I mean, because the email list is totally cool).

If you object one way or another, PM me...

If you didn't just receive an email from me, that means you are not on my newly updated Boston-area BYOB email list, which as Cartman would say is TOTALY NOT COOL (you not being on it I mean, because the email list is totally cool).

If you object one way or another, PM me...

johngonzales wrote: ↑
November 29th, 2018, 1:30 pm

MitchTallan wrote: ↑
September 28th, 2018, 4:11 pm
I hope to live to see the day in which no one uses the word "tasty" any more.
Good luck with that. Do you not use the word “smelly” either?

Smelly cheese is tasty.

If you needed any more proof that Internet "journalism" is a joke, here you go: https://pdx.eater.com/2018/11/28/18116742/thrillist-burger-stanich-abuse-domestic-violence Just to be clear, there isn't a single article on this topic that was worth reading. Pots calling kettles...they all need to reta...

Tried making sous vide fried chicken last night for the first time, from skinless breasts following the CS recipe. I'd have to say it was a fail. Was only able to get a thin coating, despite flour->buttermilk->flour (actually did it two ways, with either Bread or AP flour), and one of the breasts wa...

K_F_o_l_e_y wrote: ↑
November 23rd, 2018, 9:42 am
BEET SPHERES & GOAT CHEESE: Made from beet juice with balsamic vinegar, and served with EVOO, rosemary and shaved goat cheese.

Here's a video on how to do it:

Since those "unreal" quail eggs turned out so well, I tried another, somewhat simpler amuse bouche made by spherification for Thanksgiving Day, sort of a spin on a classic beet and goat cheese salad (another recipe from ChefSteps): BEET SPHERES & GOAT CHEESE: Made from beet juice with balsamic vineg...

Kenny H wrote: ↑
November 21st, 2018, 4:20 pm
Dude!!! Bravo! And yes they are the bees knees.

The carageenans also maintain the emulsification.

Thank you. It turned out really delicious! Paired with 2001 Château Doisy-Daëne.

Cheese & charcuterie plate: 2002 Bollinger Champagne La Grande Année
Beet spheres & goat cheese amuse bouche: 2011 Marcel Lapierre Morgon Cuvée Marcel Lapierre
Beef Wellington: 2006 Far Niente Cabernet Sauvignon
Roasted butternut squash-buttermilk-sour cream cheesecake: 2001 Château Doisy-Daëne

Cheese & charcuterie plate: 2002 Bollinger Champagne La Grande Année
Beet spheres & goat cheese amuse bouche: 2011 Marcel Lapierre Morgon Cuvée Marcel Lapierre
Beef Wellington: TBD; I'm not preparing this course
Roasted butternut squash-buttermilk-sour cream cheesecake: TBD

Jboonsook wrote: ↑
November 22nd, 2018, 12:48 am
Been a while since I posted but here’s my IG

I'm surprised the Secret Service hasn't visited you yet.

IS IT THANKSGIVING YET? I finally broke down and bought a Vitamix Pro 750 Heritage blender and was actually able to “cook” my Roasted Butternut Squash Cheesecake batter right in the blender (it spins so fast it hit 203°F in 6 minutes on high!) before pouring it into the graham cracker crust (kappa &...

There appears to be some jokester who was listing Culvers locations in both Wallingford and Mystic Ct. Yet none of them exist in Ct although the street names are real the phone numbers belong to insurance companies and a carpet business if i recall. I don't know why the hell morons create all of th...

I think the story is a bit overstated (#fakenews). It sounds like there were issues in the family that ran the restaurant, independent of any influx of foodie tourists. And if you go back and look at the Yelp reviews for this going back 10 years, there are plenty of 1 star reviews that raise questio...

This sounds fun. It was! Apparently this was the 2nd annual event. 31 different wines from all 10 cru villages in nice Burgundy glasses. And they also served a reasonable selection of cheese & charcuterie, and some little canapés from the kitchen (loved the tiny salmon johnnycakes with white sturge...

Brian Tuite wrote: ↑
November 18th, 2018, 7:01 am
Trying my hand at Southern Cooking

Holy @#$%! Are you pulling our leg?

To the folks who prefer Diamond over Morton's, can you please tell me why? Is there any reason other than a volume measurement of Morton's will be saltier than the same volume measurement of Diamond? All these small crystal salts dissolve very quickly, which is why they are not considered "finishin...

Nola Palomar wrote: ↑
November 16th, 2018, 6:19 pm
Cod Provencale with Ratatouille & Rice.

Click to see spoiler:
Frozen boxed meal from TJ

What did you pair with it?

1964 Fratelli Berteletti Gattinara

Ex-Chambers St. On opening, it was actually interesting for 1 minute 30 seconds. [reported post edited - politics]

FYI, a few of us are going... Island Creek Oyster Bar in Burlington MA is doing a dinner tasting wines from all 10 different Cru Beaujolais villages, from 2-5PM on Sunday November 18th. "Join us on Sunday, November 18th and spend the afternoon touring this often overlooked and misunderstood region o...

Craig G wrote: ↑
November 15th, 2018, 5:13 am
Soup gun?

It requires a special license in MA.

K_F_o_l_e_y wrote: ↑
October 14th, 2018, 4:49 am

jhemming wrote: ↑
October 14th, 2018, 4:29 am
How does Sam’s compare to Sweet Basil in Needham?
Steve C and I went to Sam's a few weeks ago, which was the first time in years for me. It was awesome!

I meant to say we went to Sweet Basil.

From this thread, apparently a more appropriate question would have been: "What's your least favorite wine pairing?"

FROMAGE BLANC SORBET: In honor of the late great French Chef Joël Robuchon, who first served this, I made Fromage Blanc sorbet in a stand mixer, frozen using dry ice powder, served with chamber vacuum-compressed strawberries & centrifuged strawberry broth (all recipes from @chefsteps). Paired with a...

Brian Tuite wrote: ↑
November 12th, 2018, 10:35 pm
Because if all I wanted was the meat I’d cook a steak instead.

Sorry, Steak Porn is over there --->>

Kevin, sounds delicious. What was your technique for making the ash? Thanks. It's a technique from ChefSteps' Beef Bourguignon recipe. Wash and dry your scallions (about 5 big bunches in my case), arrange on one or two baking trays lined with parchment paper. Dehydrate in an oven set as low as poss...

Nola Palomar wrote: ↑
November 10th, 2018, 3:12 pm
Day 5 of my cold...going into bronchitis it think...

OK, everyone FedEx SOUP to Nola!

Crazy stuff. I have to ask and this is not a criticism, is it more theatrics or is the taste/texture/experience really worth all that work for what would appear to be fairly simple ingredients? You mean like Chateau d'Yquem? It's just some moldy grapes after all. [bleh.gif] I’m curious as well rega...

Another shot at this, reducing the lemon juice in the sauce and not searing the end of the sliced roulade this time.

SOUS VIDE WILD SOCKEYE SALMON ROULADE: With lemon-parsley-caper piccata sauce (113°F x 30 min), paired with 2007 Sine Qua Non Body & Soul

Kenny H wrote: ↑
November 8th, 2018, 1:14 pm
Crazy stuff. I have to ask and this is not a criticism, is it more theatrics or is the taste/texture/experience really worth all that work for what would appear to be fairly simple ingredients?

You mean like Chateau d'Yquem? It's just some moldy grapes after all.

Incredible. Where did you get the centrifuge etc? A few hacks: 1) Someone mentioned in the comments for the recipe on ChefSteps.com about centrifuging the lemongrass pulp in a washing machine. I tried it (purchased centrifuge bottles), and it works, sort of. Yes, I tried it lol. Frankly, just wrap ...

THERE'S SOME FRIGHTENING SHIT: On the Internet

Kevin, that egg dish looks incredible. How long did it take and is it stable enough to make ahead of time? Robert, the dish took several hours to make, but the individual steps were not really all that hard, just a bit tedious. LOL, it took a hour just to prepare 30 egg shells. It's the first time ...

VEGETABLE SOUP: Made with home-made kombu/bonito dashi broth, and snow peas, red/yellow/purple Swiss chard, dandelion, enoki & bunashimeji mushrooms, scallions, dried tofu, orange zest and walnut oil. Paired with 2016 Dauvissat-Camus Chablis 1er Cru La Forest Oh that looks perfect....Can you come h...

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