Culinary Arts


#161

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#162

Getting my grub on in Charleston.


#163

That all looks terrific, especially that gnocchi. Sardinian?


#164

Yep, Sardinian goat cheese gnocchi. Yum :slight_smile:


#165

I went to the NRA show in Chicago over the weekend (not that NRA).

The National Restaurant Association 100th anniversary show at McCormick Place. It is a huge trade show for foods, tools and anything else related to the business. The guest chef at the booth I was visiting is Paul Kahan, a master chef from Chicago making plant-based Chorizo tacos that were tremendous. These tacos are featured at the BigStar restaurants in Chicago… I love that name.

Here’s his profile picture from the materials:

Seems like a cool dude.


#166

exile–need to try something besides yogurt in our sous vide. Maybe minus the blowtorch.


#167

Can’t really go wrong with chicken breast for something simple, chuck a bit of butter, pepper and rosemary in with it, then about an hour at 149f


#168

Great texture