Tonight, our building’s handyman, who is now one of our friends, invited us over to his place for dinner with his wife and his big (and very diverse) friend crew. We met the week we moved into our building last July, and it was like “like” at first meeting. We immediately bonded over cooking and food, and we won him over by giving him a taste of some whisky we had. He loves bacon and applying sous vide to anything; his wife bakes obsessively and has even catered sweets for one of her good friend’s baby showers. Occasionally when I am planning to cook something and I run into him in the building, I describe what I am cooking, and he will stop by and have a taste or two. “If you make it, I will put it in my mouth,” he always says. There are few things more satisfying than hearing that someone has so much faith in my cooking ability that he will literally eat anything I put out.
It was his turn to impress us tonight: he made pernil (slow cooked pork shoulder), baked mac and cheese made with smoked gouda, dubliner, and gruyere cheeses, and sous vide fried chicken drumsticks. His wife made a lemon tart, a three-flavored cheesecake, and all the appetizers, including deviled eggs that were made with pickled beet dyed egg whites. The sous vide drum sticks definitely won me over, and now an iteration of that is on my list of things to make with my own sous vide precision cooker. What was even more exciting was that a bunch of his friends also love to cook, and so we had a very interesting and intense session of cooking technique discussion while watch