chefmd

I have never used steam broil function before. Today I used it twice. First I cooked poblano peppers 5 min on each side 500 degrees (no photo). Skin peeled very easily. chilean sea bass 18 minutes at 450 degrees. Very flaky and moist.

Chilean sea bass and flageolet beans. Very beige but very tasty dinner. Fish was cooked in CSO, beans in instant pot. On the table in less than 30 minutes (not counting soaking time).

I cook all kinds of scraps (corn cobs, bones, trimmings) in instant pot using stock that I have on hand instead of water. Re cooking it frequently prevents spoiling. Sometimes I run out of stock and use water. Sometimes I have too much stock and freeze it. Sometimes I make risotto just to use the stock. It pains me to throw things away.

What do you with pawpaw? I can eat about a tablespoon of its flesh. It is also very perishable and attracts (possibly generates) clouds of fruit flies.

Duck breast with roasted sweet potatoes. A little drizzle of balsamic glaze.

We had friends over last night and dinner somehow ended up with orange theme. Campary and and pink sparkling wine cocktail. Orange cheese: gouda aged for 3 years, mimolette. Cherry tomatoes and burrata salad. roasted butternut squash soup with feta cream shrimp with red red lentils and corn pistachios gelato with cantaloupe purée and shaved extra dark chocolate

Freshly baked bread, butter, kosher salt. Heel for me, regular slice for DH.

Annual pig roast in our beach house community. This guy brought a huge smoker in his huge truck :). Pork was fall off the bone tender. The weather is perfect 70s and sunny.

I use it on tomatoes all the time and it works great unless tomato is super soft, probably more suitable to make sauce at that point. You can even peel half of the tomato, slice it, keep the other half for later (cut side down room temp for couple of hours, in the fridge for couple of days).

No cooking tonight. Lovely warm evening in Arlington VA. Prosciutto, salami, Parmesan, Gorgonzola, melon. Eaten on th e balcony.

An appetizer of prosciutto and melon to start. Main course was left over chicken.

Cukes that were salted and drained after about 30 minutes, parsley, scallions, sweet onions. Dressed with mayo and lemon juice.

Solo dinner tonight. Tuna tartar the way I like it: with soy sauce, hot oil from Lao Gan Ma, lime juice, scallions. Served with a glass of dry Gewurstraminer.

I read about it in Financial Times and immediately thought about you! Sooooooo sorry. Can't imagine life without Brie so ripe, it spreads all over the plate.

eGullet chorus: Hi Martin!

I like every day 1.99 chicken, 13.99 ribeye steak. It also looks like the price of dry aged beef was quietly lowered to 19.99.

How was avocado margarita? It sounds less sweet than the usual kind.

Bathroom entrance was labeled in a very gender neutral manner.

Lunch at Redd Wood. Mushroom, panchetta, taleggio, asiago, red onion, kale, black garlic, mascarpone pizza. Sounds like a lot of ingredients but it was delicious. We shared one pie. It was very difficult not to order half the menu but we resisted.

But I had so much fun with my story! There re is no doubt in my mind that this place will have 3 stars in 2018, it will be next to impossible to make reservations, and the price may increase.

The bathroom was even more complicated than at Lucy's. And it was dark!

The rest of the dishes.

There was a guy at Single Thread eating alone, looking somehow different from other guests. I suggested to our server that he was possibly from the Michelin. The server mentioned that it was this guy's second visit but also said that "everyone is from Michelin" as far as the restaurant is concerned.

Shelby, we could not resist the burgers! it was a tomato plant branch.

Here is the menu. Two best dishes were Late Summer in Sonoma County (multiple one to two bite offerings) and king salmon dish that was lightly smoked in donabe. Chef has extensive collection of exquisite donabes. Serving pieces were all beautiful and different for each dish. Mostly ceramics.