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I am an avid amateur cook. I like big bold flavors. To quote chef Chris Schlesinger, "Subtlety in food does not impress me." I often have to subvert this love to some extent to cook low fat/low calorie meals, but I do the best I can even then.
I have a Bradley smoker that I love.
My favorite cooking method by far is braising, but I do a little bit of everything from stir fry to sous vide.
I don't have a favorite dish to cook -- I'm all over the map. Similarly, I am not "famous" for any one dish. I experiment a lot, whether it is smoking my own red jalapenos for 30 hours to make chipotle powder, duplicating that 15-hour braised short rib dish I had the night before at the restaurant, deep-frying a turkey, or joining a friend to build our own homemade 2'-cubed proofing boxes.
The best meal I have had to date was the tasting menu at Sushi Zen in New York City in 12/2006. A very close second would be a 9-course tasting menu at Redd in Yountville in 2006, or maybe it was the one at the French Laundry in Yountville in 1996. Of course, there was the mind-blowing pork belly steak special I had at Bouchon in Las Vegas early last year. And there's always Creola in San Carlos, California. But I shouldn't forget Villa Creek in Paso Robles, California. And then...