Posts by Ouroboros

we have an immersion circulator that was given to us by a science teacher... Its pretty sweet.. havent used it a whole lot during service, but we  have done eggs in it, and pork belly... several different ways... we would probably...

yea you are very right... youth is definitely a virtue...

bubbles give it character... flat pizzas are like pop stars bro... 

Ive been using sumac alot lately, its an ingredient in the aforementioned za'atar... you can collect your own in most areas... Also check out this page for alot of different plants and herbs, some medicinal, some mundane... Im growing...

be careful with the brown sugar, depending on how you plan to cook them, it burns fairly easily at higher end hot smoking temperatures...and will definately burn if you directly grill them... a little char is good....  to be safe...

I did around 300 covers tonight, closed the kitchen, took the compost and fish scraps to the garden across town, came home worked out for an hour and ran three miles, just got done baking some levain batards for my chefs wine party...

I have never cut myself chopping with the knife leaving the board... When your chopping something such as a zucchini or onion, the first thing to do is make sure that what your cutting is stable and not wobbling around... cut them into...

they need to be allowed to cool completely before they are properly set... also quickly and decisively use a blow torch to "burn off" the bubbles before you pop them in the oven....

there are infinate variations on mother sauces... just decide what the fundamental technique used in the sauce is, and then based on that, decide weather or not its a derivative... dont let the naming throw you off...just because its...

use a shallow perf pan over a deeper pan with some water in it, lay the slices out on butcher paper with space around the sides to allow the water to breathe up, lid it....just kidding... or better yet just spritz them with some extra...