Where my fellow cooks at???

[Sarcastic]

He does live in California.

If I were tif's wife, I'd tell him to cut the crap and cook some real food.

Whatever he has, it's also catching. My gumbo wasn't quite thick enough, so I added some xanthan gum.

Well, with this latest dish, he is offering fat with onions and sea crap.

I sometimes think he's more interested in making pretty arrangements, than actual taste.

btw, leeks are the nastiest vegetable you can get. I would rather eat goal feces.

[count2infinity]

lol, wat? Scallops? Delicious. Leeks? Amazing. Fried up in duck fat? Woooooooo. Go eat your goat feces.

[viva la ben]

Have another happy meal, sarcastic.

[shmenguin]

lol, wat? Scallops? Delicious. Leeks? Amazing. Fried up in duck fat? Woooooooo. Go eat your goat feces.

Yeah, that's one of the more delicious plates he's posted.

[tifosi77]

I would like to point out that when I do dishes like this and plate them up, I am creating a 'hero' plate. I.e., I compose it specifically to take a picture of it. But flavor always comes first. When you cook a family meal and just slop everything on a dish, that's not particularly photogenic. It might be delicious..... might even be more delicious than what I cook..... but that doesn't necessarily mean I want to look at it. There's definitely a vanity to it, sure, but to call out taste without having any semblance of an idea of what that plate of food actually tasted like is kinda stupid. But okay..... I'll take the Pepsi challenge against you any day of the week. I make a killer goat feces terrine.

Fwiw, you are probably eating leeks a lot more than you realize; they are a foundation vegetable in a lot of stocks and soups.

[tifosi77]

The build up to the Big Game feast:

Spoiler:

Red pot is the chicken wings that are being confit in extra virgin olive oil flavored with onion, thyme and bay leaf. Big Dutch oven is peanut oil for blanching the taters and finishing off the chicken wings. Small Dutch oven is the duck fat for finishing the taters


Finished frites and wings being tossed with the homemade Korean hot sauce

And the finished dish:

Spoiler:

Fried Goat Feces With Fat And Stuff

[count2infinity]

tif do you blog at all about cooking?

[Letang Is The Truth]

ill take it

[columbia]

tif do you blog at all about cooking?

He does here.

[shmenguin]

sweet backsplash

[columbia]

LITT and tif seem to have the same counter top.

Just sayin'.

[skullman80]

Tif and I look like we have the exact same stove, only mine has a 5th burner in the middle.

[tifosi77]

I actually hate my range; the guy who flipped our house populated the kitchen with scratch-and-dent appliances. We replaced the fridge about a week into living here, and the range is next on the list. Hoping we can put in an induction unit, but I don't know if our panel can handle it.

tif do you blog at all about cooking?

No, not my thing. I tried it a couple years ago and made it I think four updates in before realizing it wasn't for me. Talking about food and cooking in the context of a discussion forum is more my speed, more interactive. I don't really care about getting my point of view out there (which is, by definition, what a blog is) as much as I like the back-and-forth dialog and reading about other people's likes and whatnot.

[shmenguin]

I actually hate my range; the guy who flipped our house populated the kitchen with scratch-and-dent appliances. We replaced the fridge about a week into living here, and the range is next on the list. Hoping we can put in an induction unit, but I don't know if our panel can handle it.

sucks you don't have room for a 36 incher (doesn't look like it anyways). would you consider chopping up your cabinet/counter to make it happen?

[tifosi77]

Yup, 30". We have drawers and low cabs on both side, so it would be a fairly expensive proposition to make a 36" space. I'm looking into the possibility of getting an induction cooktop with a separate gas range; I might be able to put a 36" cooktop in a 30" opening because the induction unit under the surface isn't the full width of the cooktop. But either way, it wouldn't be the work of a moment.

I'd love a 36" range, actually. We had a 36 in our first house and it was fantastic; price no object dream kitchen, I think I'd still opt for a 36 over a 48" or larger. The 48s are definitely impressive to look at, but they only have 30" main ovens.

[MRandall25]

LITT and tif seem to have the same counter top.

Just sayin'.

Glad someone else noticed.

Finkle is LITT?

[BigMcK]

Tif, I can check to see if Farm House uses interns if you want. Get you in with the French Laundry group.

[shafnutz05]

Tif, that basket for the fryer is clutch. Picked one up at the Italian Market in Philly a few months ago and never looked back.

[canaan]

never?

[columbia]

Top Chef seems to have dropped off the radar - and perhaps for good reason - but is tonight the finale?
I really hope that whiny dude from Philly doesn't win. He's a doosh.

[mac5155]

Is frying like that dangerous on a gas stove? I have a cast iron pot like that and have no idea what to use it for.

[columbia]

Also, I've been rooting for Nina all season. Hopefully she takes it.

[tifosi77]

I've been a Nina fan all season, but was actively rooting for Shirley. Once it got down to the final six or seven, it was really just a matter of hoping Carlos didn't make it through. Couldn't stand the guy.

Is frying like that dangerous on a gas stove? I have a cast iron pot like that and have no idea what to use it for.

Sure.... I mean, it can be if you act like a knucklehead. Just a couple basic rules to remember:

1 - Never fill the pot more than halfway with oil/fat.

2 - Never drop items into the oil, rather set them into the oil moving away from your body.

3 - Make sure what you're frying is as dry as possible; wet food + hot oil = explosion.

4 - Always have a fire extinguisher on hand. (Mine is in the low cabinet to the right of the stove)

More of a guideline than a rule, this; but it's a good idea to have a first-aid kit in the kitchen, especially when frying or working with hot sugar/caramel. I have tons of little burn scars on my forearms from fat spitting up at me, grabbing a hot pot and not realizing it was hot (silly me.... every pot is hot, just like every gun is loaded) and whatnot. Having antiseptic cream and band-aids and stuff on hand can be very helpful.

[count2infinity]

Nina all the way.

I had a chinese spiced beef short rib that was in the crock pot all day for dinner with some brown rice and steamed broccoli. omm nom nom nom.

[the wicked child]

Yep. Screw Nick.