ScottyBoy

My roommate actually made me dinner, this is very weird...an awesome Korean BBQ bowl. Then I messed with a new dish since I got some awesome squid. Charred Monterey Bay squid, celery root, garlic confit, satsuma beurre blanc, watermelon radish and sprouts

Always dropping the big dinner bombs on us, nice!

Wrapped up chicken, bulgar, garlic confit and smokey chili sauce.

That pizza looks AWESOME

Nothing wrong with using something just for texture my friend.

Yum! House dinner (I feed my roommate too much). Local rock cod, wild arugula, persimmon, pommegranete salad, roasted mustard bacon bussel sprouts.

Always with the kind words, thank you! The potatoes, Turns out durring the Santa Barbara uni season the ones that break or are not too pretty are set aside and frozen. I grab one of these tubs and scoop out really clean tasting uni for puree and sauce applications. I boil a russet, run it through a tammis, run a scoop of urchin through and then fold in some melted butter and salt. You get the creamy sea flavor on the back end, people love them. The miso flavor in the cod was a little overpowering for them this time though so next time I'll go naked with the fish.

Been a while since I plated and took a nice picture. Miso local black cod, uni potatoes, shimeji mushrooms, chili, bok choy and yellow chives. The fish was so good, my new fish guys are awesome.

Oh sure. I'll make a blonde stock if I need one. I use this roast chicken water mostly in hearty soups, mainly for my mushroom soup that I'm known for. It's a strong chicken flavor for sure. Reduced to a jus with any kind of poultry dish it's an awesome concentrated poultry flavor. And like I said, poaching breasts in the fat was a revelation to add chicken flavor to a lean cut.

I roast chicken wings for my stocks so there's a good deal of skin. There is a great deal of roasted chicken flavor in the stock and the fat that gets skimmed is awesome to add to bags when SV something like a chicken breast.

Raw oysters. Yes everyone loves them and I should too but I jst can't stand the texture and then often overly salty liquor. But I always will try another if someone offers. The only time I enjoyed an oyster was at Benu. It was a single bite with the oyster just slightly warmed and flavors of kimchee and pork.

Yes! Gimme...I always love your fun original stuff.

For sure. When was the last time I posted something fancy pants? I just usually post what I'm making for family meal over here and then maybe if I come up with a new dish for work I'll make a nice picture.

I'd get down on those burgers for sure. Looks like all the right elements are in place for a good one. mm - how much was that honker of a truffle?

I'm gonna go with shrimp time and temp but just to double check with the masters. I've got langostines to mess around with. Any different? Sure they'll cook up easy in a pan but I'd love to be able to skewer, bag with butter and serve a larger crowd with ease.

Speak of the devil. A lot more economical to make stock with @ 3.25/lb I'll then buy a whole one for the meat, dice it up at the bottom of the bowl and let the hot bisque cook it.

Oh man, chocolate salted challah, sign me up! Sometimes bacon, eggs and coffee are just what you need.

Yea, I need more lamb in my life...

Well then, there you go.

Well the store down the street has the smaller ones so maybe I'll mess around.

Anyone ever ran the very small ones through a spice grinder and maybe crusted something with them?

Haha thanks. I mostly worried about the wrapping part but after the first two it was all good.

I never get the frozen meat but buy the frozen uncooked shells from my purveyor and are great for saving money making bisque. Grab once fresh lobster though for meat to finish the plates soup with.

First run at tamales, have to say they were good! Filling is adobo braised pork and fresh masa with 1/3 bacon fat, 2/3 lard. And some red chili sauce.

Attacked some dim sum at East Ocean my favorite spot with a great view of the bay!