Michi
I dislike attempts to rewrite history
The green is definitely more versatile.
The green is definitely more versatile.
I'd take you over a Dutch troll anytime..!Sometimes I wonder if he'd adopt and feed a late forties former chef who he doesn't know.
Sometimes I wonder if he'd adopt and feed a late forties former chef who he doesn't know.
Calm down, I'll take the both of you.
Nice crust on the spuds.Shepherd's Pie.
View attachment 314408
Looks like cheese, yummy.Nice crust on the spuds.
Cheese/spuds a magical combo—like shoyu/raw fish, jam/clotted cream, steak/creamed spinach, pizza/pineapple, meat pies/ketchup.Cheers guys - there is aged cheddar in the mash and on top…
Economy Bee Hoon, part 2. Second go at the popular Singaporean hawker noodles in as many nights. On my plate—economy bee hoon, fried egg, fried vegan SPAM, fried tofu, skillet charred Brussels sprouts with garlic, sautéed gailan with olive oil, lime, chili-garlic sauce, zhug (Israeli/Yemeni green sauce), scallion.
View attachment 314641
View attachment 314642
View attachment 314643
View attachment 314644
I agree that a meal like that must be served on an end grain walnut board.Roasted bone marrow with beef cheek marmalade and roasted garlic confit. Definitely a riff on the Au Cheval dish. Theirs is better, but mine is closer.
View attachment 314654
Seared beef cheeks, pressure cooked them in beef stock and demi glace for an hour, and chilled them in their liquid. Defatted the stock, strained and reduced it before infusing with clove, star anise, and chili flake. I rethermed the cheeks in a circulator to make them easier to shred and pulled them apart with my fingers. They got seared in some beef fat before being glopped up with the gelatinous demi glace and Madeira reduction. Chives tossed through at the end.
View attachment 314656
Marrow toast with Fallot tarragon mustard, confit garlic, lemon zest, parsley, and Maldon salt.
View attachment 314655
I've made green zhug, though this one's store bought. Interested in trying out the red variety! My wife always complains that 3/4 of the 'fridge is occupied by condiments—I certainly have room in there for red zhug.Red and green zhug is the combo for sure. That chili garlic sauce is the closest I've found to red zhug in the US.
I've made green zhug, though this one's store bought. Interested in trying out the red variety! My wife always complains that 3/4 of the 'fridge is occupied by condiments—I certainly have room in there for red zhug.
The noodles look great! Could I ask who was the maker of the gyuto?Economy Bee Hoon, part 2. Second go at the popular Singaporean hawker noodles in as many nights. On my plate—economy bee hoon, fried egg, fried vegan SPAM, fried tofu, skillet charred Brussels sprouts with garlic, sautéed gailan with olive oil, lime, chili-garlic sauce, zhug (Israeli/Yemeni green sauce), scallion.
View attachment 314641
View attachment 314642
View attachment 314643
View attachment 314644
Cheers! The gyuto is a Morihei Hisamoto, iron clad, w1.The noodles look great! Could I ask who was the maker of the gyuto?
Enter your email address to join: