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    Thread: So I rotated into the P.M Grill Position

    1. Member evosky's Avatar
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      07-07-2011 07:52 AM #1051
      the sous vide machine looks like fun.

      and that ragout is awesome. where do you find escargot??
      twitter x PSN:zerosaint x MUFC x FS: 18" 4x100 TRD Wheels
      Quote Originally Posted by MrSavvy View Post
      I'll break it down for you simple minded people. VWvortex. The VW stands for Volkswagen. And when you create a forum, admins can create sections within the forum. This forum has a section for general car chit-chat. The car lounge. So you see, even though it's a VW forum, you can still discuss other topics.

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      07-07-2011 10:16 AM #1052
      i got a sample from one of my purveyors

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      08-05-2011 12:40 AM #1053
      so i was down in palm beach for two days (yesterday and today), had an AMAZING meal at Cafe Boulud lastnight. Had 5 courses, plus mignardises and madelines compliments of the pastry chef. My mushroom buddy has a friend that is the sous chef there. Great guy, amazing talent. Got to tour the kitchen, walkins, banquet areas and the whole nine yards, Great experience that I was long overdue for! Its so nice to have fellow culinarians take care of each other. It truely is nice to have a brotherhood of respect for ourselves. Its funny, you dont even have to know, or have met a person (chef), to know that if you call in a favor, there is an unwritten code that they will look out for you(being another chef). A few years ago, i phoned a fellow chef at a restaurant that I knew my best friend and his wife (both vortexers) were eating at and celebrating a wedding anniversary. I called the chef and asked him (chef to chef), if he would take care of them. They claim that it was the best dining experience they have ever had. All thanks to our industry looking out for each other. I did the sme for the friend and his wife that hooked me up with his friend at cafe Boulud. Its crazy. But, i guess this is just me saying thank you to all culinarians for what you do everyday, and what goes around comes around.

      Cheers

      Aaron

    4. Senior Member Laser04's Avatar
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      08-07-2011 12:40 PM #1054
      This coming Wednesday will be my last time grilling... couldn't be happier


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      08-08-2011 01:38 AM #1055
      next step?

    6. Member 81type53's Avatar
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      09-06-2011 09:48 PM #1056
      How about a bit of respect for this thread?? WTF????????? You guys call yourselves culinary pros? Let's post up some happenings In the bus. I have been spending some time In Hyde Park trying to get myself Into the CIA.???? How are you Aaron??
      Beware the Arizona D-Bags, they know too much!!!!!! ... and Corvettes are over hyped American Junk, just so you know.

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      09-11-2011 06:30 PM #1057
      Thanks for checking in Chris. Man, a lot has been going on lately. Just got back from Orlando a few hours ago. Have been there all weekend. We competed in the Orlando Culinary Cup Challange again, and took 1st place again! It has been hard practice, but well worth the effort in the end. Will post pics soon.

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      09-24-2011 01:10 AM #1058
      Menu from Competition:

      1st course
      Maple Leaf Farms Duck Tasting
      Roasted Duck Consommé
      Duck & Foie Gras Roulade
      Smoked Duck Johnny Cake
      Truffle Custard
      Red Onion Marmalade

      2nd Course:
      Wisconsin Gran Queso & Summer Green Triangle
      Heirloom Tomato & Gran Queso Terrine
      Cucumber – Frisse Salad
      White Balsamic Vinaigrette
      Green Olive Tapenade
      Olive Oil Emulsion

      3rd Course:
      Prosciutto Wrapped Lamb Leg
      Merguez Sausage
      Duchess Potato Pave
      Nicoise Style Vegetables
      Lamb Jus

      4th Course:
      Florida Citrus Trio
      Margarita Sorbet
      Lemongrass Poached Pineapple, Oranges, Grapefruit, Mangoes
      Lemon Curd on Graham Sable
      Milk Meringue, Passionfruit tuile
      Orange Jelly
      White Chocolate Yogurt Mousse, Oatmeal Crumble
      Mint Tuile, White Chocolate Plaque

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      10-16-2011 01:58 AM #1059
      Dinner at home this week, 8 courses for a friend of mine. We had a good time and she bought the wine. . Stuffed.

      1st:
      Blue Crab and Corn chowder, garlic chips and Chives


      2nd:
      Tomato / Mozz salad with prosciutto, basil, bibb lettuce, evoo, balsamic syrup and sea salt



      3rd:
      Cheese course. Buttermilk bleu, parm reggiano, strawberries, pear jelly, savannah bee company honey,french baguette, and blackberry syrup


      4th:
      Tuna Sashimi with Salmon Caviar, daikon radish sprouts, steamed edamame and siracha


      5th:
      Hoison glazed u15 shrimp, wakame, avocado, asian nectarine


      6th:
      Tobes bacon wrapped u10 scallop with silken cauliflower puree, over easy quail egg, frisee, spinach and pickled red onion salad.


      7th:
      Sous vide filet with truffle salt, sauteed spinach, roasted earth gem potatoes, brown clamshell mushrooms, tomato jam, and veal jus.



      8th:
      Classic Creme brulee with blackberry shooter




      All for now. new pics to start surfacing! Im back!

      Aaron

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      10-16-2011 03:16 AM #1060
      So I had leftover mise tonight from my dinner 2 days ago and decided to throw something together here at the house after i got off of work. Turned out better than I thought. (aside from the quail eggs on the plate). But they just looked cool. Oh well. Pics:











      Take care guys


      Aaron

    11. Member klaxed's Avatar
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      10-17-2011 02:31 AM #1061
      Was following this thread quite religously earlier this year (aka reading through the first 20 pages or so). Good stuff man. I can only dream of eating (or even making some) of this stuff. Keep it up.
      Got any hoppy beers to recommend? PM me.

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    12. Member PintSized's Avatar
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      10-17-2011 10:33 AM #1062
      Good looking stuff as always! You ever end up building the sous vide machine? I saw the sous vide fillet

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      10-17-2011 12:07 PM #1063
      I never built one personally. But my brother built one for me. Its on the previous page. We need to get together and get yours built.

      Aaron

    14. Member PintSized's Avatar
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      10-20-2011 07:41 PM #1064
      Definitely! Might try doing the cooler method for some steaks soon, picked up a vacuum sealer.

      Wish I had more time to do build one to be honest, bunch of job change going on and every second I have spare trying to get the white car ready for the motor. Got to get it done asap in case we need to move.


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      10-20-2011 10:25 PM #1065
      Hey, I called you a couple times . I just acquired a full aba swap and need to pick your brain! because the a2 is going under the knife eventually and i need your advice.

    16. Member PintSized's Avatar
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      10-21-2011 08:32 PM #1066
      My hours are all over the place sorry if I missed your calls - I avoid my phone like the plaque during any time I'm not working!

      I'll shoot you a PM, interested in seeing what you picked up!

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      11-26-2011 12:47 AM #1067
      So after serving Thanksgiving to the masses, I decided that I was thanksgiving'ed out. So i came home and had to have a little just because i had to......... Wasnt hungry at all, so I did a tasting in thanksgiving. Enjoy

      Included were, green bean casserole, stuffing, mashed potatoes, sous vide turkey breast, turkey gravy, cider brined pork loin, sweet potato mashed potatoes, and cranberry sauce.







      Aaron

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      01-23-2012 09:18 PM #1068
      Get this thing back up and running Aaron. C
      Beware the Arizona D-Bags, they know too much!!!!!! ... and Corvettes are over hyped American Junk, just so you know.

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      01-26-2012 11:25 PM #1069
      Ill see what I can do chris. Been extremely busy lately, lotts stuff going on in the culinary world...... Whats new with you man? anyone around here anymore?

      Aaron

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      02-07-2012 07:52 PM #1070
      Well Guys, the day has come. Things are changing, and its time to take the next step in my career. I am in the process starting with a new company and relocating away from Georgia. It has been a wonderful experience and i have learned so much in this establishment. I have accepted a new position as a Chef De Cuisine at a prestigious club and am moving across the country in about 2 weeks. I will be downsizing, and moving out with the bare bones as i wont have room for all of my belongings with the cost of living out there. Plus my a2 most likely wont pass emissions. I am looking forward to the move and next step in my career. I hope to still post pics of some of my new stuff at work, as well as what I cook at home. Hope all is well with everyone. Take care

      Aaron

    21. Member PintSized's Avatar
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      02-07-2012 10:37 PM #1071
      Best of luck man

    22. Member dawgpound's Avatar
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      02-07-2012 10:45 PM #1072
      very nice. Im stoked to see you step it up and take a challange. Keep us posted. If you wouldnt mind id like to check the new place out. shoot me a pm with the details.

    23. Member 81type53's Avatar
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      02-09-2012 09:01 PM #1073
      Quote Originally Posted by LovetheA2s View Post
      Well Guys, the day has come. Things are changing, and its time to take the next step in my career. I am in the process starting with a new company and relocating away from Georgia. It has been a wonderful experience and i have learned so much in this establishment. I have accepted a new position as a Chef De Cuisine at a prestigious club and am moving across the country in about 2 weeks. I will be downsizing, and moving out with the bare bones as i wont have room for all of my belongings with the cost of living out there. Plus my a2 most likely wont pass emissions. I am looking forward to the move and next step in my career. I hope to still post pics of some of my new stuff at work, as well as what I cook at home. Hope all is well with everyone. Take care

      Aaron
      Hey, let me know what you are doing and I'll help you as I can. Good for you dude! IM me you cell and we'll go from there. Chris
      Beware the Arizona D-Bags, they know too much!!!!!! ... and Corvettes are over hyped American Junk, just so you know.

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      02-16-2012 02:29 AM #1074
      hit me up Chris.

      Aaron

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      03-08-2012 04:35 PM #1075
      Quote Originally Posted by LovetheA2s View Post
      Well Guys, the day has come. Things are changing, and its time to take the next step in my career. I am in the process starting with a new company and relocating away from Georgia. It has been a wonderful experience and i have learned so much in this establishment. I have accepted a new position as a Chef De Cuisine at a prestigious club and am moving across the country in about 2 weeks. I will be downsizing, and moving out with the bare bones as i wont have room for all of my belongings with the cost of living out there. Plus my a2 most likely wont pass emissions. I am looking forward to the move and next step in my career. I hope to still post pics of some of my new stuff at work, as well as what I cook at home. Hope all is well with everyone. Take care

      Aaron
      Bump! Where are you going? What will you be doing? Will you still be taking pictures? Where are the updates?

      - A silent longtime reader.

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