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Looks like someone is trying to copy Don: https://www.instagram.com/p/BAXRWBSQLgQ/ Clearly not capable of his F-n-F though, I don't have much hope for the grind/heat treat either. If anyone wanted to leave a comment on instagram to this effect, I would not be personally offended. Or even if...

Having only recently discovered the multitudinous uses of Cambros in the residential kitchen, I was surprised to find yet another unanticipated use. While swapping out my dead fridge for a new one, I didn't feel like getting into the crawl space to shut off the valve for the ice maker.... 12...

Has anyone taught a cooking class for kids? or attended one? I might have the opportunity to do this, so I'm looking for format and content options. Obviously, age and age range will have a huge impact on what's appropriate....but I don't know that yet, just trying to gather ideas.

http://youtu.be/VBmCJEehYtU

Part 3 in my journey of learning how to make cured meats: Tasso! Quite the ingredient list that Dardeau gave me...including something I wasn't familiar with...at least not by that name...not really The most challenging aspect of this project for me was butchering the Coppa out of the pork...

As a rule I rather dislike turkey...when it's not drier than a <insert inappropriate metaphor here> it's flavorless. The two exceptions I recall are: deep-fried, which was good...but not great; and breast pieces grilled over charcoal. So...given how much I have enjoyed galantine of chicken on...

I am somewhat stirring the pot here, but also interested in genuine reactions. http://flip.it/oPivF

This is my first attempt at Rillettes, and only the second time I've eaten them....these are MUCH better than the batch I had at a local resto--which I quite liked. Many thank to Dardeau for his time in putting the recipe together for me and helping me understand what's going on at each...

Happy birthday! Hope you have the day off and get to celebrate in style. Many more, as well.

Or have some food recommendations?

Looking for a recco for a friend...also considering having a second unit on-hand. I have the Sansaire and it certainly meets my needs...but i recall some of you have more than one unit and there seemed to be a preference for one of the Anova products? Where's the love these days?

http://www.wwltv.com/story/news/2015/10/08/superstar-chef-paul-prudhomme-dies-at-75/73583404/

I'm going to be in Vegas for a work conference 10/25-29...wondering if any other Knerds will be in the area and want to meet-up?

Looking for a reasonable starter knife for a lady...210mm, stainless or semi-stainless. Handle-type not important. What's out there guys?

I'm not sure anyone here--except perhaps a couple of pros--has ever uttered that sentence. Met a lady who wanted to go knife shopping, then have beers-n-brats while looking at my knife collection....for a first date...her idea. I might already be in love...(not really (but yeah, maybe))...

Following the thread that Dardeau setup for me....more bacon...but with spices this time.... Star anise, cumin, coriander, kashmiri chile powder, black peppercorns Toasted and ground added to the salt, brown sugar, and pink salt... Then topped with white sugar...a little less than...

So....I grabbed a Kagekyio off the BST a couple of months ago. then. stupidly. I dropped it. The only time I've ever dropped a knife. Left a nasty chip right in the middle of the belly near the tip. I decided that I'd try to fix it myself, and ship it off to Jon if I screwed it up too...

I'm finally making good on my goal of cured meat projects for 2015. In this case I followed, faithfully as I can Dardeau's bacon recipe. Any errors you see are entirely mine :) First step is to make the cure. One 3# box kosher salt, one 1# box dark brown sugar, fill remainder to 1Gal with...

So, my big cooking goal for '15 is getting a toehold on cured meats. Finally in a position to get started. And have done some preparatory shopping: 2 whole pork bellies (2 from the Asian market, and 1 from a gourmet grocery store for comparison), and a whole USDA prime packer brisket...

http://www.washingtonpost.com/blogs/wonkblog/wp/2015/07/27/scientists-have-found-a-new-taste-that-could-make-food-more-delicious/