catdaddy

Those tomatoes.....................

@chefmd, ve con Dios. @rarerollingobject, I am sure it's a sad chaotic time. Don't forget to care for yourself and those around you. Sorry for your loss.

Chanko nabe.

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Good luck!

Thanks for taking us along. It was a fine ride indeed.

Love the beef nigiri that you made. It's the definition of gilding the lily and why one should eat a gilded lily. I can almost taste all the uni. Yum. And many thanks for ALL the pictures, mods not withstanding.

Welcome back. It's good to see you!

Was this a special occasion or just an everyday riparian delight?

I'm wonder what is the difference between the tenderloins and the backstrap?

This is a great idea. I believe deeply in the restorative nature of food as a craft and as nutrition. I'm sorry for the loss of your brother. That's a hard row to hoe. I lost mine a couple of years ago.....older than yours but too young at 50. Also @chromedome mentions going through the motions till they begin to matter again. I found that helpful also......going on cruise control plus a little discipline. Best of luck to you.

It looks as though the gailan above has been peeled. Is that a thing in HK?

I am back on the marmalade trail again! A neighbor supplied me with a mess of key limes and 5 meyer lemons. Zest and "supremed" fruit yielded about 6 cups. They'll soak tonight and I'll finish tomorrow afternoon. I'm using the recipe and techniques found here....http://dogislandfarm.com/2010/06/key-lime-marmalade/. I'm hoping that the floral component of tree ripened key limes will show through.

Brilliant. Definitely will try this.

Well said.

Saucier's Apprentice by Sokolov. Not so much a cookbook but a life of food.

Thanks @Shelby, you are such a good sport. I'm looking forward to deer season. I have never killed a deer because I didn't want to clean it. Maybe some photos of the process will do me good.

Smoke/dry some.......homemade chipotle.

Anything by Grace Young.

Oh man, that was a deep rabbit hole. Thanks, huiray.

The daily grind in a kitchen will rob you of your hearing and mobility. Also your spirit if you allow it. If you desire a living wage, health insurance worth a damn, and some retirement savings you'll have to leave the line eventually. Granted there are few places to get the same high as running a busy service with a constantly chattering printer.......such a dying skill. There is a lot of joy and fulfillment to be found in shopping the outer aisles of the grocery store and feeding your family everyday. It's a different form of cooking but more essential to a good life. Then again I've seen a few broken down 60 year old chefs still bangin' it out shift after shift. Mark Peel of Campanile fame comes to mind. But even he shut it down and went into consulting. Cooking is a really hard thankless job you have to want to do. The best piece of advise I got in culinary school circa 1984 was to "do it all for yourself because no one's ever going to say thank you after those 6 straight doubles and brunch to boot".

Looking forward to this blog. I'm wondering what the coffee scene is like there?

Great stories. Please continue, Chris.

Kerry, I'm wondering if you have a sheeter up your sleeve or a rolling pin and experienced hands to produce the Kouign Amann?

Sunken cherries are mo' better than no cherries!