scallops at Taste. wonderful creamy leeks
During dinner at Taste, my waiter informed me that they’ll be debuting a new menu in a couple weeks. The new menu will be larger than the current menu. I’ve had some good food there so I’m looking forward to it.
Moxie’s menu seems to be in near constant flux but they recently debuted a larger than usual update. One of the most interesting additions to their menu is a lamb dish. The kitchen recently acquired an immersion circulator. The first dish to benefit from the sous vide treatment will be lamb. I’m very eager to try it.
Thomas Keller's "Under Pressure" is geared to cooking professionals but it looks like it would make a good coffee table book
TJ, Moxie’s Chef de Cuisine, tried to explain a little about how sous vide cooking is complicated by issues of food safety and food safety regulation. It all went a little to fast for me to catch it. There was mention of a 72 hour short rib. Needless to say, I want to eat that. I hope they’re planning to do it somewhere down the line.
Moxie is using a Polyscience immersion circulator. That’s probably the first choice for professional kitchens but home cooks on a budget have options, too.
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