btbyrd

Enchiladas verde.

The Porthole by Crucial Detail.

French omelette with green chili and chives and a tin of Cole’s smoked rainbow trout.

I can't say that I did anything special apart from using a hot pan from a well-preheated oven with convection... maybe the closeness of the elements helped. I also let the batter sit for 3-5 minutes after bringing it together which may have given the leavening agents a minute to get going.

My standard cornbread pan takes two boxes. This was a mix of original and vegetarian, as they only had one box of veg at the store. I bring the batter together in a bowl with a Foley fork and then add mix-ins until the proportions look right. This time it was the standard inclusions of jalapeño and cheddar. Then into a preheated cast iron skillet with copious bacon fat. And into the oven. Served with some overgarnished spicy beans from Rancho Gordo.

Thanks! It was epic. There was a lot of beef on there…

Prime rib sandwich with provolone, arugula, and horseradish mayo.

Some leftover burrito bowls with some grilled chicken thighs, Rancho Gordo beans, pico, and cilantro jasmine rice.

Spicy tuna with toast (not pictured).

I'm not offended by the margins but by the offering itself. Tins and toast is a joke. To do so little and ask so much is an affront to me. Artless, boring, expensive. Make some pintxos or tapas. Manipulate the ingredient. Present novel (or even classic) flavor combinations. Present various species from different tins with different garnishes. Make the fish sing. You know... do some freaking work. Lazy food at high prices ain't my bag. For what it's worth, I also think it's stupid to pay a lot of money for wine at restaurants. When I do that, there's usually a tasting menu involved so there's at least some art and skill behind presenting a progression of pairings. Or else I'm getting crunk at half price prosecco/cava night. But mostly I don't do either. As for soft drinks, I'm the person who has fifteen refills of diet soda. Not out of spite, but because I'm a monster. In any event way, they've earned their markup there -- at least with me.

Red onions and cilantro quick pickled in a vacuum bag.

Pho ga.

There are manual deli slicers with cranks, but the good ones are still very expensive.

I sear it off in a heavy pan and then SV for 6-10 hours depending on the schedule and temperature. For 130, I like to go longer to help tenderize any potential tough stuff. Take it out of the bag, blot it dry, pop it in the fridge for like 15 minutes, and then put it in the hottest oven with the most convection I can find. It's such an easy workflow timewise, especially since you don't really have to let it rest. When doing it conventionally, I usually do as you've described with a hot oven start and then a slow wind down. But I sometimes pre-sear and chill before putting it in the oven, as this helps get a really good crust. And I usually pull it from the oven in the low-mid 120's so the carryover cooking will bring the core temp up to medium rare while it rests.

A little rib roast action.