BKEats

Made a simple pretzel... it was flour, yeast, brown sugar, salt and then boil and bake, cover in butter... it was really good.. served with a bellota ham, comte and mustard. Made a few different shapes, i like just a pretzel stick shape... House smell fantastic.. i was happy to have done it. Oh no, i forgot to have a beer!

its always soup weather, just put the ac on.

So this is one of my wifes favorites... A simple cucumber salad. There is chinese vinegar, soy sauce, sesame oil, sugar, garlic and some hot oils traditionally... I added a homemade scallion oil, black sesame seeds and some crunchy shallots in hot oil.. Used a whole cucumber... Letting it sit for a bit and marinate. if we are still hungry, i will add some cold rice noodles to the leftover marinade. So you can get a sense of "what lies beneath"

So, I always tell myself I am going to concentrate on taking photos and well, i usually forget outside of a couple quick grainy snaps... Anyway, grouper diced and soaked in lime juice.. Shrimp covered in salt, cooked on the grill in the shell.. Removed the shell and diced. The ceviche itself was 2 garlic cloves diced, one half onion sliced thin, 1/2 lemon juice, 1 orange juice, 1 clementine juiced, 1.5 lime juiced.. 1 avocado diced, 8 baby heirloom cherry tomatoes quartered. cumin, salt, pepper, cilantro, one serano diced, a little horseradish, 7 radish match sticked and maybe a big spoon of sour cream... Then cliantro, added the grouper that had been in a zip lock soaking in only lime juice.. The grouper I think was maybe 1 or 1.5 limes worth of juice... i grilled them real quick just to get the juices flowing sort of speak. Queso fundido with queso hebra, chorzo, and onions.. Queso hebra is a oaxacan string cheese.. if you have never had it, get it. The entire ball unravels in one string and then, the large string can be broken into thousands of little strings. Cooked the chorizo, cooked the onions, added them together in a gratin dish and covered with the cheese: There is a video of the cheese pull somewhere.. 400 degree oven for like 15 minutes or so.. The green onons where for shrimp tacos but, i made too much as per usually.. shrimp tacos are for lunch tomorrow.

I have two suggestions... One, it appears that where you excel is in making steak sauce.. So, why not just try to sell your steak sauce.. Or, if you are into the selling the steaks with the steak sauce, hire a chef and have him worry about cooking the steaks. This way you can concentrate on selling and making your sauce. Or, get a thermapen and get an induction burner so you can monitor the temp accurately and a thermapen so you can get an exact temp on your steak. I mean, you are going to need to cook a lot more than 30 steaks to get it down.. Buy 30 more steaks and write down everything you do. and keep tweaking until you have down the right times and set up.

First day off in a bit... hung out in the backyard and didn't do much... Read a hundred pages of a book, drank wine, cheese, grilled fish... I had this pretty grouper from yesterday. I cut off a nice piece.. .Smashed up some garlic and salt in the mortar.. added a little lemon juice. Cooked on the plancha.. Threw in some hickory a few moments prior to throwing in the fish.. real light smoke.. It was all effortless, easy turn, no sticking.. I squeezed a half of a lemon and a half of a lime over the fish. Salsa was 2 sliced fennel, mango juice from the 1 mango as well as the mango slices, half a lime, half a jalapeno, black pepper, salt and some cilantro. Oh and olive oil. As cliched as this was, it was fantastic.. the fish was cooked perfectly, the plancha is a 10 inch, so that fish wasn't tiny. I am going to guess 5 to 6 minutes a side. I would... We spoke about how we would improve it.. We thought maybe to blacken the fish, though the jalapeno was hot. So maybe remove the jalapeno and blacken... Or we said keep the salad and serve sitting in a coconut shrimp broth it may have been braised in. Sub out the jalapeno for a more fruity pepper, habanero. But yes, the fish quality was excellent and it was done really well on the bbq. I would do something along these lines again. Later cheese:

i stopped by my fish supplier today.. they opened a retail spot in a building they own.. very bare bones, a garage essentially, lots of cement.. lots of fish.. i purchased two pounds of shell on NC Shrimp and a 1 lb filet of grouper.. he was so excited about the grouper, i had no choice.. plus, i had purchased a mango at mexico 2g so, i felt the world was finally telling me to pair the two.. while i have had it, it's so cliche, or I guess, classic, i never wanted to f with it. but, a ceviche sounds fun.. plus i have chorizo, so maybe fish and chorizo tacos, or a chorizo bread crumb topping for the grouper.. so, i let myself be sold. I have a lb of grouper.. which i already portioned off for things. I left my house at 730 this morning and returned for the first time at 10... My only break had me running 4 miles before going back to work. cooked dinner and well, went back to work.. but, it was a fun hour dinner from turning on the stove to heading back. I cut up 6 cloves of garlic, cooked in a quarter stick of butter and a little oil.. just to up to the burn point. kept the flame low regardless.. then added tomato paste, some cherry tomatoes, some vermouth, some smoked paprika and thyme, then was like, maybe this would be good with the chorizo. Add some broken up pieces of the chorizo, then squeezed an 8th of a lemon, added salt, pepper... sauce was coming together nicely.. tasting as i go... purposely avoiding adding the jalapeno i had on the ready, or anything spicy. We were going deep, i had a muscadet in the fridge. I added the shrimp and tossed about.. the shrimp, it was like 14 to a pound.. i deshelled, kept the shells in a bag and into the freezer with the rest of them.. i had kept the tails on and deturded them.. a few minutes cooking and it was time to plate. disclaimer: No vegetables were harmed in the making of this meal edit to add: the first of the 15 shrimp I prepped., i mindlessly removed the tail and that's the shrimp front and center.. anyway, i like that you can scoop the sauce up in the shell and have a little shot. I had a one pound dry aged steak.. i felt it was nice to throw a bit out.. so, i cut off perhaps a quarter.. salted and cooked on the plancha.. my main focus was on the shrimp so, the steak while cooked to temp, didnt have the best char as it was too thin.. i just did a quick salt pepper minute steak and topped with butter... it was a few bites and totally delicious. but, yeh, jack of all trades. The shrimp did not suffer.. fancy salt came next

i think the over proofing, gives your challah, "shiksapeal." It's like a challah pretzel or something.. Meanwhile, if anyone starts making challah pretzel, let me know. ! That egg salad looked like a wonderful combo. or whitefish.

Can you provide a recipe or anything special about this egg salad.. it looks really good.. I just came back from a run and would eat the entire Challah and egg salad if I could. there are not many challahs that look appetizing to me... Do you have a source for this too!

is there a potato shortage... Come to brooklyn, i have your potato right here!

No doubt cocktail bars have seen their heyday come and go. It’s hard for anyone to be just one thing these days. Lots of places make great cocktails and also have food, beer and wine. there are some death and co and pouring ribbons still doing their thing but, the days of a few cocktail bars in every neighborhood are long gone. Now you can get a good cocktail with your brunch, or burger or meal.

Dinner was strange in that I had an hour to prepare... Basically just threw the bird in the oven and took out when the thermometer said 135. Sliced and covered with sauce... But, i had forgotten to make the Fonio this grain... And then I also forgot the potatoes in the oven and well, it went from thinking about how I was going to plate it to just throwing everything on the plate.. potatoes were salt baked in a covered clay dish.. kosher and sea salt. While everything was technically good... and i may have been excited about it another time, i was not feeling it tonight. Sauce was turkey stock, onion and butter, pomegranate molasses, a few chiffonade ramps, zatar and wondra flour... It was good. The ramp sausage stuffing was delicious. This helped me finally finish the sausage, get rid of a game hen, use my old potatoes... Moving product... Oh, the fonio had a hint of sesame oil. Also made a salad with a japanese ginger dressing that a local ramen shop that turned into a grocery store makes.

Went to my favorite little mexican grocery today.. I have been calling them since the quarantine started. Someone finally picked up, he it was there first day back! I got their chilaquiles and some grocery to go... Very exciting for the chorizo: This is what i texted my wife when she asked, where I was. I snuck off and brought this back Here are some groceries.. I love their posole.. Their hominy are always awesome too, i asked today, they showed me where they kept them.. inside some bucket that you have to open, after all these years, i finally asked. Some fun stuff, queso hebra, chile arbol, guajilo and ancho. And then not photographed, 10 little pollito lollipops that I gave out. all but one.

The quar has brought us all out! Hey big guy!

So, this will be dinner: deboned a game hen Stuffed with sausage: A ramp sausage: < Stuffed the bird: Tie the bird: Cover with a pomegranate molasses with garlic, ramps, salt, pepper and zatar.. Then grilled the pieces of lunch and had a the stuffing grilled on a stick: \ Since prepping the chicken, my buddy dropped off a sourdough bread and I got scallops from this store I passed so, chicken may be differed to tomorrow night or afternoon.

Puttanesca.. Oh boy, fan freaking tastic.. the olives were so good.. really well balanced dish. Something about the mix of fresh tomatoes and canned and then really only cooking it all for less than 8 minutes, it was bright and salty and fruity.. I successfully avoided shaving orange rinds into the dish. When I first heard of this dish, as a kid, the first thing you hear about is that it's a whore's pasta.. And the legend has it, they needed to make something quick.. And really that is where the beauty of the dish comes in.. Everything is moments.. In fact i first cooked the garlic in oil, then added the anchovy and almost immediately after added the tomatoes and all the other ingredients.. Once all the ingredients were added, it tasted done immediately.. It tasted good almost like a cold sauce, something like what I guess the original ketchup was made to taste like.. like it would have tasted fun as a cold pasta salad with farfalle maybe.. by the way, the pasta is supposedly made or has the license of a famous chef.. it's really good.. a small sturdy semolina and egg based tagliolini. I prefer thicker wider noodles but, i am also pretty easy.

could you eat everything on the plate or were there a lot of leaves you couldnt eat

I got home an hour ago, my wife is yet to come home... She told me she wanted me to make dinner so, i prepped it all out.. After cleaning my fridge, i found a vacuum pack bag of kalamata olives from greece.. we were in philly and there was a greek store and well, 1.5 years later, it's in a pasta dish... The pasta is a sample so we wanted to try it... I add bread crumbs because I am a heathen...

I thought they were olives, i was like, i back it! Looks very good.. When i leave new york, i often get olives and cubed chicken on my pizza.. I then cover it in hot sauce and red pepper... It's sort of my out of new york go to pizza order...

Today I actually was playing with artichokes... I removed most of the leaves, cut in half, removed the prickly stuff. Then i just braised for about 40 minutes in salted water, lemon and garlic... I also just tossed the leaves in the water the way you would do rose petals in a bath... I think put on a plate with a little broth, parm, and lemon.. i like having full access to the steam and artichoke and get the leaves after.. I thought of braising the artichokes in the broth again and added seafood.. Is that what you mean? Sort of steam and choke attached and then braised with a seafood broth... Almost like this https://www.bonappetit.com/recipe/braised-artichokes-with-tomatoes-and-mint because, that looks like it could use some seafood. I have so many artichokes at the shop that are going to go bad in the next 4 days... So, I will be eating artichokes for a bit most likely.. But, getting back to the dish you were referring to.. So, the artichoke was kept whole the way my stuffed one is above? So like braised whole and then smothered with seafood?

Made a fun dinner last night... Stuffed artichokes... I took homemade bread crumbs added anchovy, parm, lemon rinds, olive oil, pepper, oregano, red pepper, and black pepper... Stuffed inside the artichoke... put in pot with a little water, covered and baked for like an hour... The anchovy is a perfect addition: I made a squash risotto as well... Took these little yellow squash, cubes, cooked in garlic and thyme and set aside... Added the squash to the risotto in the final steps after butter and parm. Made a sauce out of reducing a glass of wine, some sugar with shallots and black pepper.. Added these morello cherries in syrup. Risotto down, then sliced duck breast, then cherry sauce... I told my wife, this was most likely being served at every fancy restaurant in 1998... It was really freaking good.. I purchased the duck at a botique butcher and it was really freaking good... Super livery.. The duck was rich and livery.. The skin was not that shattering crisp.. It was all rich and deep and delicious: theres no way to make this pretty or at least i didn't

I am a rosemary fan but, i use it so sparingly that it just has hints of it.. How strong is a rosemary pesto.. Is the rosemary the primary green or is it rosemary added to parsley and basil.. Also, what are you cooking your pizzas in, they look really good

I'm sure there are many people, eagerly awaiting for you to start making Rhubarb Pie.

Looks great, Hey Johnny!

How do you like your steak? Oh, perfect, ok, no problem Sichuan potatoes: Simple arugula salad: I think I was drunk at this point