I'm looking forward to this recipe... as long as you don't "yada yada" over the best part.
What's the best part?
http://www.youtube.com/watch?v=av64gOA9nXMGlad to help out :) I love your blog, Chef John!
ahhh. thanks! :)
I wanted to ask you a stupid question unrelated to this post, sorry. In some of your videos when you call for "heated plates" like in the balsamic butter sauce recipe, how do you heat them up?
I've been looking forward to this video ever since I bought your cookbook.
Chef John, I am doing your prime rib for Christmas dinner. But I am serving 10 people so I have a10lb prime rib roast. Will you method still work for this large of a roast? And should I cook it whole as in one giant 10 lb rib roast or split it in half and cook in in two 5 lb pieces similar to yours...
!!!!!! Not sure I can find Lobster where I'm living but I'm going to go look. The only thing I've seen in the stores here are little packages of frozen slipper lobsters.
A handfull of the recipes in that book are not mine, and the lobster bisque is one of them! Don't use that recipe, but the one I'll post the vie for!
Ryanh, never done a big one, but hear it works. (see last post aweek or two ago about rib!)
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