What did you cook tonight?

Salad was so refreshing (gems, gorg/feta/almonds w/ light vinaigrette ) and the wine pairing was off the hook. Didn’t take BD Flannery ribeye pic but I like ribeyes more on the medium side. Salt only and dried in the fridge for 2 days before a reverse sear and crust over the grill flames.


Super Bowl, Buffalo Wings, what else?

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Mechanically seperated chicken and pork, salted and lightly scented with paprika, all emulsified with a sweet kiss of high-fructose corn syrup.

Commercially cured with sodium nitrate, and molded in a cellulose casing which was then peeled prior to packaging to produce a uniformly skinless tube with a subtle snap.

They were fork roasted over foraged arborvitae to a glistening perfection by a six-year old. Sliced continental-style and consumed without dressing.

A super bowl needs super wieners.

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Buffalo wings building on Kenji’s recipe. These definitely lead to a juicier yet crispier wing!

Broke down the wings and salted them on Friday. Saturday par-fried them (225f for about 45 minutes) until they were tender. Sunday fried them up proper (before frying, I cold-smoked about half of them; about 2 hours of beechwood). 400f oil for about 8 min. Tossed in a mostly-classic Buffalo sauce (1 cup Franks, 1 stick of butter, couple dashes of Tobasco).

Paired with a homemade blue cheese dressing (blue cheese, mayo, sour cream, some garlic).

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Super Bowl!

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Those look amazing!!!

Tomato season in full swing here. This balsamic is sooo good btw!


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My family and I took a tour of the Giusti facility in 2019. Highly recommended if you’re ever in then Modena area.

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Tomato season!

Different hemisphere.

-Al

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Potatoes, onions, cornichons, and raclette.
Next time I would use 2x the raclette.

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Grillades and smoked Gouda cheese grits for the work crowd.
(Qualifies as it was prepped last night and cooked while I slept)



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Oh man do I ever miss grillades and grits. Happy Mardi Gras Milton!

Happy Mardi Gras. I should make them more often.

Biscuits and sausage gravy

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One of my all time favorite breakfasts. Which means good for eating any time of day.

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Duck breast (skin was very nicely crispy, breast a bit over but still tender). Mission fig sauce. Asparagus with olive oil, miso ginger glazed carrots and potatoes sautéed in bacon fat.


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Flannery NY, Parmesan crusted potatoes, zucchini with crispy shallots. Turned out pretty good.

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Those potatoes look great (and the rest, too). What’s your method?

It a little embarrassing to admit I saw these on Insta and found someone’s recipe which I modified. Cut potatoes in half and par boil till you can stick a fork in without too much pressure. Drain and score the cut side with a knife. Toss with EVOO, S&P, and garlic powder. Oven at 425. Mix grated parm and melted butter for form a paste and spread on bottom of a baking sheet. Place potatoes cut side down and back for ~20 min. Let rest for 10 min so the crust hardens and use a fish spatula to lift off pan. They were pretty good. Better than the first time I made them.

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BD drunken A5 wagyu from Papa Wagyu. Seared then torched, brushed with ponzu, some topped with uni and all with caviar from the Papa BD order.

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