A Grant Achatz Thanksgiving

PART 1

PART 2

Sous Vide… Turkey. With stuffing that doesn’t suck. By Chef Grant Achatz of Chicago’s Alinea Restaurant with Alinea partner Nick Kokonas.

This entry was posted on Tuesday, November 25th, 2008 at 12:16 pm and is filed under Food, General, Links, Media. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

6 Responses to “A Grant Achatz Thanksgiving”

  1. Varmint Says:
    November 25, 2008 at 3:26 pm | Reply

    Where’s part 2???? This is too cool.

  2. offthebroiler Says:
    November 25, 2008 at 3:38 pm | Reply

    It’s not up yet.

  3. Varmint Says:
    November 25, 2008 at 7:38 pm | Reply

    http://www.youtube.com/watch?v=j1lnmHMplmg

    Yeah!!

  4. nycnowla Says:
    November 26, 2008 at 8:08 am | Reply

    no gravy :(

  5. offthebroiler Says:
    November 26, 2008 at 9:16 am | Reply

    When you Sous Vide a turkey in that much butter, you don’t NEED gravy!

  6. Live Thanksgiving Blog: Let the Games Begin - Diner’s Journal Blog - NYTimes.com Says:
    November 26, 2008 at 11:49 pm | Reply

    [...] a story I wrote on food bloggers who get healthy. In his blog, Off the Broiler, he points up some elaborate turkey prep [...]

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