Reply With Quotei'm pretty sure it's more along these lines
Originally Posted by icarusfall
no wonder your food tastes so good!
It is good to carry some powdered rouge in one's sleeve. It may happen that when one is sobering up or waking from sleep, a samurai's complexion may be poor. At such a time it is good to take out and apply some powdered rouge.
Hostages? **** em'
i'm pretty sure it's more along these lines
Hostages? **** em'
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.
Pontius is my Co-Pilate
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.
word up holmes.
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.
word up holmes.
As promised here is the short rib appetizer at work.
Braised short ribs, seared diver scallop, tomato emulsion, tomato crisp, basil oil
Would of taken a better pic but we were really busy last night. So had to papparrazi that and go.
Model D-83
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.
Pontius is my Co-Pilate
I thought about that before the owl, but Greenville can't sustain it - not urban enough.
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