ScottyBoy

Not the most flattering of plating but all the flavors fit with the PB&J theme that was requested. It's chocolate cake, peanut butter cream, salted caramel and cubes of strawberry and port.

It's a boneless short rib from Snake River Farms. Sirloin cap, Tri tip,

He likes to leave people guessing.

I often use Snake river farms "American Wagyu" in my dinners. I explain that "it's like the fatty kobe beef in Japan". Most on the diners haven't experienced marbling like that before so I really don't think I'm misleading them. I mean, this is the stuff I'm working with...clearly a different level of beef...

Awesome omelette, Spring has sprung!

I do grits all the time for my dinners. BUT I cook them in whole milk and stir on low the entire day of prepping. So they sit on that back simmer burner for a good 6 hours getting stirred every once in a while. Result = "wow these grits are so creamy"

Thanks for the look into your culinary life!

Yeah as long as there's no flash I find it rather flattering really...

patrickamory - Whoa, had to look tahdig up, sounds awesome!

Oh I wasn't in charge of the booze. Plenty of blood wine and Romulan ale for all! One of the guys makes his own stuff with labels and everything.

I love these trays, but they are most definitely a bit of a pain in the ass to get the cubes out of. Yeah I think it would be more of a pain in your wrists then normal plastic trays. I love the big ones for my scotch though!

Trek dinner party! (Yes, I am a nerd) Parthas a la yuta - Braised dino kale and watermelon radish Andorian tuber root - parsnips with modernist cheese sauce dyed blue Alvas - Olives Asparagus in yamok sauce - Reduced Soy sauce, mirin and chicken stock Gladst - Black trumpet mushrooms Targ in blood wine - Pork loin and braised shoulder with port syrup Jimilian fudge with squil syrup - Chocolate tart and salted caramel

Anybody in the Bay Area just give a holler, bring some booze and you shall be fed!

You're most very welcome Jeff! Stop by anytime.

Love being able to read up on methods used, fantastic job!

Percyn you are the egg master.

Yes, curious.... Mostly of the process one might use to make it.

Yup.

Oooo fine knife work! I'm trying to envision the taste right now. I could think of a hundred different applications for these, might need to make some.

Want. That yolk looks awesome.

"To eat or not to eat" Is always a hard question but... How much longer are they going for? If there was a power outage for a bit overnight and you're still going to cook them for another 30+ hours at 60 then I would figure it would be fine.

With mystery sauce.

Just like the Sidekic, he stands to make a lot of money if he can roll out an affordable one...

If it was me I would use burrata instead. Pretty much just a creamier mozzarella you could chill it down enough to form into balls to put inside. Good luck!

dcarch, Food as art as always. I've started up a batch to SV corned and as pastrami.