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YumYumSauce

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Had plenty of leftover onigiri so I made some Salmon and Crispy Salmon Skin Ochazuke for breakfast. Garnished with scallions, jalapeno, wakame, nori, shiso furikake. Toasted the salmon skin with a pinch of truffle salt.
 

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Lars

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Oh, we are using .gif's now are we 💪

Today I was looking for a side for a veal chop and came across Marcella Hazan's baked vegetables from her Essentials of Classic Italian Cooking book.
It seemed simple, yet intriguing because of her very specific instructions like peeling a raw yellow bell pepper and washing(!) the raw veg before cooking.
It really blew me away. Can't believe you can get so much out of a couple of veggies, olive oil, salt and pepper.
IMG_1262.jpg
 

ian

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Raggedy looking pumpkin pie. Looks especially ragged because we had to cut into it while it was still hot in order to have some before my son’s bedtime.

Crust is super flaky. Custard texture is silky smooth and ethereal. Made from sugar pumpkin cut into pieces and cooked sous vide for 1-1.5 hrs at 185F, then pushed through a (clean) splatter screen.
 

ModRQC

Kurouchi Down!
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What a home cook can do with basic skills, a Shi.Han, an All-Clad SS pan, and a ceran stove:

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Pan seared beef tenderloin, pan sauce, Louisiana style French fries, oven-roasted peppers and Nantes carrots. Of course, a bit of Mayonnaise to go with the fries.

Split a PSMO with my father, what didn't go of my end into an upcoming roast is featured here, there's a perfect medaillon underneath, and the half the iliac on top, for each plate.

I know about the peppers skins... it's a in-house preference. ;)
 
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