At some point, I'm going to do some molecular gastronomy type food - playing around with agar agar, spherification, and the like. And I'm gonna do squid ink pasta, because what's more beautiful than that gorgeous deep black glistening pasta on a white plate?

But if you a want spaghetti recipe I am slowly rebuilding one.

http://newyork.seriouseats.com/2009/...rict-nyce.html
This will change your life

Sounds great. How many different versions of Adobo have you gotten to try? I've got my favorite (it's a non-coconut milk version), but I'm always looking to try others.

I will try this sometime. I'm a big fan of Scott Conant's, and I've seen him make this a few times. Glad to get a written walk-through.

I watch Chopped and some other FC shows regularly. Rep for this catch!

Experimenting here tomorrow night. My kids and I made a decision after we knew that my wife was pretty much going to be recovering most of the holiday break that we were going to have a Harry Potter marathon. I tok it upon myself to do some research and hook the kids up with hot and cold butter beers.

Haven't tackled it yet, but picked up ingredients today. Shooting for one or two of these recipes here: Link

I love that show so it definitely caught my eye. I've made spaghetti with homemade sauce before so I was surprised how a recipe this simple could be so game changing. Butter was a real nice touch.

Blog post up tomorrow on the dry ice ice cream. I recommend the method.

I just picked up the ingredients to make this tomorrow. I'll post my review. Kinda excited to try, looks very very simple. I bet that basil, crushed pepper and garlic infused oil is going to taste great.

http://img.tapatalk.com/d/14/01/03/uga9y3u6.jpg

http://img.tapatalk.com/d/14/01/03/tanarena.jpg

http://img.tapatalk.com/d/14/01/03/e3y4atyv.jpg

Turned out really good. Peeling and seeding the tomatoes was a pain in the ass. Next time I won't rush it.

Were trying pork carnitas tomorrow. We browned the pork tonight and heavily seasoned it. Put it in the crock pot with garlic and chipotle peppers in adobo sauce and chicken broth.

If it turns out looking like this I'll be happy with it.

http://img4-2.myrecipes.timeinc.net/...carnitas-l.jpg

Neither one of us care for light turkey meat, so for xmas and thanksgiving I cut the breasts out and just cooked the legs/thighs/wings. So we were stuck with these breasts in the freezer. I had an epiphany, sausage. I had a pound or so of pork shoulder left over from carnitas a while back. I added some paprika, anise, salt, pepper, and ground dried chiles to a cup of merlot, then ground 4:1 turkey to pork (roughly 5 lbs), about 5 chiles,and half a head of garlic. mixed it all up and it was great. Had some over angelhair with a pesto, made breakfast sandwiches with it, but I've also just been snacking on it. I wouldn't mind finding some casings and smoking a bit too. Any ideas for the other turkey breast?

Awesome. Did you cut an x on the tomatoes then blanch them? Skin will peel right off and once you cut the tomatoes, should be easy to scoop out seeds. If you're using canned, I usually use San Marzano tomatoes.