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New, local source growing indoor basil.
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So I made an heirloom tomato salad
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and turned into a BLT with “true story “ Kurobuta bacon and La Brea parbaked ciabatta…
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Fresh basil tastes like poison to me, just absolute death. Makes me a little sad to miss out, but at least it's not my beloved cilantro!
 
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Burger & Fries 🍔🍟

From the bottom up: kewpie mayo, shredded iceberg lettuce, bacon, garden tomato, homemade garlic dill pickle, red onion, ribeye burger (ground the ribeye “finger meat” instead of using ground beef), aged white cheddar, topped with a sunny side up egg and served on the most basic-est of buns (in my view, the bun should just be a means by which the other ingredients are transported lol). The fries are the triple cooked method.
 
Chili Colorado Stew. this usually just has all meat, but I felt some butternut squash would be awesome. added a sweetness. unbelievable how good it came out. perfect with the rainy morning we are experiencing.

starts with a bag of my chili sauce that a make twice a years.
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Masakane SK honesuki - High performance at a low price (love this thing).
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Hinokuni 180mm Shirogami 1 gyuto - More high performance, low price.
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Bacon.
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Work In Progress
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Mexicanish chicken, beans and rice. Fight night so paper plates and yeah, coulda used some fresh green but didn't have anything.
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Masakane SK honesuki - High performance at a low price (love this thing).
TBCxVBc.jpg


Hinokuni 180mm Shirogami 1 gyuto - More high performance, low price.
6erlKju.jpg



Bacon.
eyCI4Fr.jpg



Work In Progress
OXYa7vP.jpg


Mexicanish chicken, beans and rice. Fight night so paper plates and yeah, coulda used some fresh green but didn't have anything.
WSdK0iw.jpg
Looks good . Fan of Hinokuni as well.
 
Friday’s supper party for 20. Totally knackered after shopping, prepping and cooking up a feast for a large group in our apartment. Chuffed that I managed to do everything on the menu! Took me a solid 6 hours in my little kitchen.
Menu: Flavor profiles leaned heavily towards South Asia, Southeast Asia. Meal totally gluten free; only two dairy components (cucumber raita, saffron whipped cream for the dessert); plant based except for sashimi and Vietnamese pork chops—meal had to accommodate dietary restrictions of some guests.
Knives used: 225 Raquin, gyuto; 270 Shigefusa, lefty yanagiba; 170 Munetoshi, butcher knife; 150 Shihan, petty.
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Friday’s supper party for 20. Totally knackered after shopping, prepping and cooking up a feast for a large group in our apartment. Chuffed that I managed to do everything on the menu! Took me a solid 6 hours in my little kitchen.
Menu: Flavor profiles leaned heavily towards South Asia, Southeast Asia. Meal totally gluten free; only two dairy components (cucumber raita, saffron whipped cream for the dessert); plant based except for sashimi and Vietnamese pork chops—meal had to accommodate dietary restrictions of some guests.
Knives used: 225 Raquin, gyuto; 270 Shigefusa, lefty yanagiba; 170 Munetoshi, butcher knife; 150 Shihan, petty.
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Outstanding!
 
Cheers! Quite proud to have pulled it together—don't have a car so was lugging ingredients from neighborhood markets and on the NYC subway. Served family style—everyone left stuffed to the gills.

Friend, I've been kicked, punched, shot at, missile attacked, raised two kids, have over thirty years of marriage, and a whole more stuff that isn't for the feint of heart but nothing gives me anxiety like cooking for other people and a full, complex menu for 20??? I honestly started getting anxiety just reading your post!

Tremendous accomplishment in my eyes and not something I would have the skills or confidence to attempt.
 
Friday’s supper party for 20. Totally knackered after shopping, prepping and cooking up a feast for a large group in our apartment. Chuffed that I managed to do everything on the menu! Took me a solid 6 hours in my little kitchen.
Menu: Flavor profiles leaned heavily towards South Asia, Southeast Asia. Meal totally gluten free; only two dairy components (cucumber raita, saffron whipped cream for the dessert); plant based except for sashimi and Vietnamese pork chops—meal had to accommodate dietary restrictions of some guests.
Knives used: 225 Raquin, gyuto; 270 Shigefusa, lefty yanagiba; 170 Munetoshi, butcher knife; 150 Shihan, petty.
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Wow. Not only the size and the variety of dishes, but also diary restrictions to keep in mind. It remebers me of the christmas meals i prepared for about 10 persons and the work it gave me. At the end it leaves me pretty exhausted...
So, all i have to say is a big thumbs up. Great job
 
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Wow. Not only the size and the variety of dishes, but also diary restrictions to keep in mind. It remebers me of the christmas meals i prepared for about 10 persons and the work it gave me. At the end it leaves me pretty exhausted...
So, all i have to say is a big thumbs up. Great job

Cheers! Yeah, I'm pretty exhausted.

Always a learning experience for me—every supper party has its challenges. Always a bit of a spanner in the works when dealing with dietary restrictions. What I learned about the gluten free pasta I made, was it's really thirsty, best done with a saucy preparation—the dish I served, while tasty, was a bit dry, pasta soaking up all liquids as the dish sat on the table. Next time around I'll make the pasta more on the wet side to compensate. Reason for a lot of dishes is visualizing the dining experience of the vegetarian guests—didn't want to disappoint them.

Me to guest when planning menu: "How strict a vegetarian are you? Can you consume something made with fish sauce?"
Vegetarian: "Sure, I can eat fish sauce, ...as long as it doesn't taste like fish."

My wife's mostly vegetarian. It's frustrating going to restaurants with lazy, uncreative chefs—most of them TBH—where vegetarian options are typically mushroom risotto, pasta with red sauce, aubergine, etc.

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