Thank you!@Lars you're just killing it dude!
Thank you!@Lars you're just killing it dude!
Truffled duck breast with truffled red wine jus, plus potatoes and carrots baked in truffled duck fat, and a side salad with truffled balsamic vinegar and truffled olive oil, finished with truffled salt. I think there was a theme here…
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This is one of the best-tasting five or so dishes I made in the last ten years. This was one of those rare moments where things came together "just so" to create perfection. Flavours, textures, aroma; everything just right.
In my opinion, what makes great chefs isn't so much the ability to create a perfect dish, but to do it repeatably, session after a session, despite variations in season, quality of produce, timing constraints, and so on.
If I cook that same dish next week, the result might be "meh", "OK", or (rarely) "great".
That's why I'm not a chef.
Korean style Galbi Bento, tamgoyaki, buttered corn and mushrooms, grapes that strangely taste like lycheeView attachment 64258
Here's a couple from the last few days.
First is Chicken with cumin, coriander, and sumac pared with a roasted butternut squash, purple cauliflower, pine nut and herb salad with croutons made from olive bread.
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Next is Chicken Ballentine (stuffing is spinach, mushroom, garlic, and butter) served over cheesy grits, with a red bell pepper cream sauce.
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Finally, marinated Flank Steak (fish sauce, soy sauce, brown sugar, rice wine vinegar, ginger, and garlic) served with a roasted butternut squash, cashew, and red bell pepper salad with an Apricot Sesame vinaigrette.
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This is inspiring me to get better at plating. Beautiful dishes
Not beige
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What fish of what lake?Fish of the lake
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enough [emoji16]Not beige
What fish of what lake?
I can't tell. Is that supposed to be a face?
French onion soup, now that the huge sweet onions finally arrived to the stores. I used 2.5 litres of beef stock after the onions finished caramelising. Topped them off with day-old baguette slices, grated gruyere and also grated parmesan. A few minutes in the oven with the heat coming from top down and they are ready!
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Has someone been watching Midnight Diner: Tokyo Stories?
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