cetoole Posted July 6, 2014 Report Posted July 6, 2014 (edited) Foie gras Which was then seared: And torchon-ified: And is now in my belly/hanging in my fridge, curing. Edited July 6, 2014 by cetoole 1 Quote
cetoole Posted July 12, 2014 Report Posted July 12, 2014 Going to a bbq tomorrow, taking a bit of brisket with me that has just finished 3 days in the SV. Will reheat briefly in my friend's SV and then grill to finish. 1 Quote
deepak Posted July 18, 2014 Report Posted July 18, 2014 Foie gras And torchon-ified: And is now in my belly/hanging in my fridge, curing. Heh that reminded me of your wirewound resistors you showed me in Hoboken Quote
Iron_Dreamer Posted July 19, 2014 Report Posted July 19, 2014 Edwood's server-room proofed and outdoor-baked buns! 1 Quote
Absorbine_Sr Posted July 19, 2014 Report Posted July 19, 2014 2.5 lbs of New York strip getting prepped for a 4 hour sous vide bath. 1 Quote
grawk Posted July 20, 2014 Report Posted July 20, 2014 Surf and turf Sautéed shrimp with rosemary cracked pepper and beer Plus a recks style oven seared filet. 1 Quote
Absorbine_Sr Posted July 20, 2014 Report Posted July 20, 2014 Finished NY strip, with green beans. May be the best steak I've ever cooked. Quote
Dusty Chalk Posted July 20, 2014 Report Posted July 20, 2014 That looks pretty fantastic! Agreed. Dan's looks good, too. Quote
mikeymad Posted July 26, 2014 Report Posted July 26, 2014 Using a tartine recipe. I made two loaves. Really nice. 1 Quote
grawk Posted July 26, 2014 Report Posted July 26, 2014 I liked lunch so much I'm grilling corn and chicken for dinner. No mac n cheese this time tho. Quote
Hopstretch Posted July 27, 2014 Report Posted July 27, 2014 Ribeyes, lamb chops, corn on the cob, edamame with cranberries (that idea sucked, don't do it), German potato salad, blueberries-that-we-picked-this-morning with Uhlman's ice cream. Quote
Absorbine_Sr Posted July 28, 2014 Report Posted July 28, 2014 Fresh cherries were available in Michigan, so I just pitted a pound and put them up for cocktail cherries. I will use these almost exclusively in Manhattans, so they are soaking in a simple syrup made with water and Turbinado sugar, to which was added 3/4 cup of Rittenhouse 100 rye and 1/4 cup Antica Carpano sweet vermouth. They are now cooling on the stove and will be jarred and refrigerated for sampling tomorrow night. 3 Quote
agile_one Posted July 29, 2014 Report Posted July 29, 2014 Glad I am not there, Mike. Those cherries with turbinado and rye would be all over a pint of french vanilla ice cream and on the way down my throat by now. Fuck Manhattans. 1 Quote
Absorbine_Sr Posted July 29, 2014 Report Posted July 29, 2014 Gene, you just made Debbie's eyes light up. Quote
Absorbine_Sr Posted July 30, 2014 Report Posted July 30, 2014 Potatoes in butter and olive oil with fresh rosemary. They will be joined by a couple of boneless pork chops seasoned with Butt Rub. Quote
agile_one Posted July 30, 2014 Report Posted July 30, 2014 I'm no chef, but you had me at butt rub. 2 Quote
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