Those roasts look AMAZING and I love onions. You have some of the best meat porn.
"In Japan they don't call it Japanese food, they just call it food." -- Children's Hospital Quote
how did the veal come out for you .
and of note the knifes.
A clever cook can make good meat of a whetstone.” Erasmus
To break in my new knife and board, I cooked up some Confit Byaldi, aka Ratatouille.
Nice Jim but that fork looks a tad too stock to me.
A man has to draw the line somewhere!
When I find that line I will let you know...hahaha.
The chef and I put together a fun tasting menu for a private party that we had a couple of weeks ago. We had a blast working on this together and even more fun when it finally came down to execute it. Like kids in a candy shop.
The appetizers -
Seafood course -
I just lost 10 pounds thinking about working that line!
I salute you!