Quote:
Originally Posted by icarusfall
no wonder your food tastes so good!
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Quote:
Originally Posted by icarusfall
no wonder your food tastes so good!
i'm pretty sure it's more along these lines
Hub mentioned short ribs in the bugging you thread and I had to deliver.
Pressure cooked short rib ragu topped with reggiano and a plate of steamed beets and dandelion/beet greens on the side.
It makes me happy to see someone embrace the pressure cooker.
Top 3 kitchen equipment.
I did that pepper purée. It ruled. Perfect even.
Then I fucked up the rice. Noob shit.
We have a short rib/scallop appetizer on the current menu at work. I'll see about snapping a pic.
I'm going to get up early Tomorrow and deconstruct some raspberries into sphericals. I'm working on a dessert special I want to try.
As promised here is the short rib appetizer at work.
Braised short ribs, seared diver scallop, tomato emulsion, tomato crisp, basil oil
Attachment 65538
Would of taken a better pic but we were really busy last night. So had to papparrazi that and go.
I CAMEEEEEE. Recipe pls.
Yeah, so Icarus was talking about tamarindo and got me all fired up about it. Last night I used it in a bruschetta and it worked so well with the lavender balsamic! The theme was small plates so we also did a "deconstructed" shepherd's pie with fried polenta cake, rosemary caramelized onions, filet, and 6 year aged gouda then a mahi fish taco topped with grape tomato and lime salsa. It all turned out tasty and it made me happy.
I am giving serious thought to buying a roach coach, sticking it downtown, and cooking what I want for people.
Also: hot dogs.
I thought about that before the owl, but Greenville can't sustain it - not urban enough.