Food

[geoffbot]

Was just gonna chuck it in a slow cooker with a dry some, some chicken stock, onions and garlic... I don't have a smoker

[geoffbot]

Okay - time was an issue so I did some brief research on brining or not (decided against) - I just put this on for this evening (8 hours on low). Browned it, rubbed it in bu11it's creole rub (where is he these days?), pepper and some bbq rub, then into the pot with vinegar, Worcester sauce, smoked apple juice, and some water, onions and garlic. Fingers crossed.

[geoffbot]

[CanadianStraps]

You have to try reeeeeeeeeeally hard to screw something up in the slow cooker: I bet it will turn out amazing. Just don't keep opening the lid. Walk away and forget about it.

[geoffbot]

Yep - I'm at the gym now atoning in advance for the excess calories.

[Raza]

I went to a restaurant called Sbraga last night. Head chef is a Top Chef winner. I had:

Gruyere popover
Foie gras soup
Escargot
Rigatoni with pork shoulder
Pork belly with squid
And some crazy salt caramel apple dessert topped with peach sorbet

Everything was amazing.

[geoffbot]

Sounds epic.

[meijlinder]

I went to a restaurant called Sbraga last night. Head chef is a Top Chef winner. I had:

Gruyere popover
Foie gras soup
Escargot
Rigatoni with pork shoulder
Pork belly with squid
And some crazy salt caramel apple dessert topped with peach sorbet

Everything was amazing.

Sounds delicious. What top chef winner? Think we've seen all seasons..

[Raza]

Sounds delicious. What top chef winner? Think we've seen all seasons..

Season 7 winner, Kevin Sbraga.

[Raza]

Sounds epic.

And the best part? It's cheap. With liquor, it was expensive (we bought a bottle of wine, very expensive at restaurants), but the restaurant is four course prix fixe, plus the soup (so 5, really) for $55.

It was ranked the 7th best restaurant in Philadelphia this year.