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November 26, 2008

Alinea at Home Extra: Happy Thanksgiving

I know I just posted the Sea Urchin dish, but I couldn't resist sharing these videos with you -- Grant Achatz teaches Nick Kokonas how to sous vide a Thanksgiving dinner:

Part One

Part Two

And, Nick's sons, Theo (age 5 1/2) and James (age 9), cook the Pheasant dish from the Alinea cookbook.

Happy Thanksgiving, everyone.  Safe travels, and happy cooking!

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Perchance I have consumed 1 (3) too many gingered gin and tonics, but I can't seem to recognize this gentleman that has pilfered the great name of your blog and used it at 9:25 in this video...



LOL, you are already putting me to shame (I have _semi_ valid excuses anyway) did you really have to post a video of some 5 1/2 and 9 year olds doing the only dish I have made so far? And doing it better to boot!

That's amazing. Can't wait to see all the other recipes this blog is coming long awesome as expected.

Now that would be an interesting contraption to bring to my mother-in-law's this year... Thanks for sharing!


Give me a time and temperature for the sous vide turkey, and I will never turn my oven on again. I think this may be the way to go for perfect pork ribs as well...

I can really identify with Achatz. In the Part I video, where he's deglazing the pan with the wine, and Nick asks him how much, I know that what's going through Achatz's head is "F#ck! I dunno!" while he's using exactly how much he needs. Measurements are overrated sometimes.

I agree with "The Brad". Greatness + 9.5 (okay 11).

I'm officially put to shame by children.

Hello there Carol. I had to come and find you to talk about French Laundry. I'd not actually heard of this book until recently and it was due to coming across your previous blog that sparked my interest to go and buy the two Keller books.

They are so beautiful but I'm a bit scared I won't be able to cope so I have bookmarked your previous blog to refer to. I loved the April Fool's letter - excellent stuff.

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