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I’m not cut out for manual kitchen shit. I should have used the food processor and shortcut methods instead of slicing, dicing, chopping and cutting. Roughly 5 hours later everything was washed. The green peppers are stuffed and just need to go in the oven tomorrow. Soup came out kind of bomb according to everyone who sampled it. It’s essentially the same recipe I posted on thanksgiving for corn/shrimp soup. In the interest of rarely doing anything the same way twice, I added in roasted poblanos and ears of corn and a half pint of jumbo lump crab. Kinda proud of but I got cricks in my neck and back.
i'm off work for christmas for the first time in a few years, so i proofed cinnamon rolls overnight for breakfast. when they came out of the oven, i roasted a head of garlic for the potatoes later, and the combination of the smells is....something.
Post by piggy pablo on Dec 25, 2020 12:20:39 GMT -5
John Besh (New Orleans chef and restauranteur, I think he was on Master Chef) came in once, almost certainly to feel us out for a Beard Award, and the food runner ran someone else's kedgeree to his table. I was the server, and I figured "oh, maybe the chef sent him something and didn't tell me," and so did Besh. Eventually we realized that the kedgeree was meant for the table next to him. Many laughs were had, and no Beard Awards.
That food runner never ran food again (by his choice) and became a barback and eventually a bartender. Besh was a nice guy about everything, but our kitchen staff wasn't.
Kedgeree was fine. At that point we weren't impressing anybody with our brunch. We only offered three items: that, an English breakfast (the typical, I think: banger, black pudding, Heinz baked beans, tomato slices, fried bread, eggs) and then a vegetarian version of the English breakfast where the sausage was replaced with a cheese-based fried sausage. Can't remember if they swapped out the black pudding or just left it out. Oh, and you could get black currant scones for a start, if you wanted, I guess. Yippee.
When they updated the brunch menu to include the pub side's burger, rarebit, steak sandwich, and a bunch of other stuff, I think I teared up. It was such a massive improvement and made my weekend AMs suck a bit less. Brunch just sucks to work, in general. I quit over a brunch shift later on. Different story.
Post by potentpotables on Dec 25, 2020 15:22:24 GMT -5
Since my wife and I are celebrating alone this year, we are starting new traditions. For breakfast/brunch this morning, I made lemon blueberry ricotta pancakes, with a homemade blueberry syrup. Pretty happy with myself that, at the age of 39, I've finally mastered pancakes.
Since my wife and I are celebrating alone this year, we are starting new traditions. For breakfast/brunch this morning, I made lemon blueberry ricotta pancakes, with a homemade blueberry syrup. Pretty happy with myself that, at the age of 39, I've finally mastered pancakes.
We ate insane today keeping it local. Then someone brought me tons of scratch Colombian Xmas dishes. Mfer. I thought I was decent, but getting those old grandma flavors even if my grandma wasn’t Columbian, you just kno.
Post by piggy pablo on Dec 25, 2020 23:59:32 GMT -5
The best Chinese place was closed but the best sushi place in the area was open so I am stuffed on apps and have eel, octopus, tuna and smoked salmon sushi in the fridge.
Breakfast was great but fairly simple. Cheese grits, scrambies, bacon and sausage. And I juiced a bunch of black, blue, straw, and raspberries and put the juice in sparkling rosé. It looked very Christmas-y, basically a deep red with the white foam of the sparkling.
I worked at an English-themed restaurant and we had Rarebit on the brunch menu. Can't remember if I ever got to try it.
It's essentially cheese fondue over toast. We make ours with porter, but that might be standard.
Update: Apparently what my wife thought were lasagna noodles was actually veggie spaghetti. So we had a pasta bake instead. Wasn't as good but was still good, you know?
I can't get off property to pick up lunch since I'm the only person here that knows how to work the computers and phones. Luckily, despite the foot or two of snow that's come down (it's hard to tell with drifting snow) I was able to get beef on weck and chicken wing dip delivered. Not too shabby considering 2020...
The best Chinese place was closed but the best sushi place in the area was open so I am stuffed on apps and have eel, octopus, tuna and smoked salmon sushi in the fridge.
Breakfast was great but fairly simple. Cheese grits, scrambies, bacon and sausage. And I juiced a bunch of black, blue, straw, and raspberries and put the juice in sparkling rosé. It looked very Christmas-y, basically a deep red with the white foam of the sparkling.
We did blood orange mimosas yesterday. +1 for juicing those berries.
I can't get off property to pick up lunch since I'm the only person here that knows how to work the computers and phones. Luckily, despite the foot or two of snow that's come down (it's hard to tell with drifting snow) I was able to get beef on weck and chicken wing dip delivered. Not too shabby considering 2020...
I don't understand this beef on weck thing. And what the hell is chicken wing dip?
And my expensive AF sirloin roast was spectacular.
I can't get off property to pick up lunch since I'm the only person here that knows how to work the computers and phones. Luckily, despite the foot or two of snow that's come down (it's hard to tell with drifting snow) I was able to get beef on weck and chicken wing dip delivered. Not too shabby considering 2020...
I don't understand this beef on weck thing. And what the hell is chicken wing dip?
And my expensive AF sirloin roast was spectacular.
Beef on Weck - roast beef on a kimmelweck roll (essentially a kaiser roll with kosher salt and caraway seeds) with au jus and horseradish.
Chicken wing dip - baked dip with shredded chicken, blue cheese, cheddar cheese, cream cheese and wing sauce. You can eat it with celery, carrots, tortilla chips, pita, or - if you're me - doritos.
I can't get off property to pick up lunch since I'm the only person here that knows how to work the computers and phones. Luckily, despite the foot or two of snow that's come down (it's hard to tell with drifting snow) I was able to get beef on weck and chicken wing dip delivered. Not too shabby considering 2020...
I don't understand this beef on weck thing. And what the hell is chicken wing dip?
And my expensive AF sirloin roast was spectacular.
Think steamship roast not at a sit down wedding with better buns. I could eat 20 of those mfers.
I got an email from GW Fins today celebrating the arrival of their Rare Ora King Tyee Salmon tomorrow. I was wishing there wasn't a COVID epidemic going on, because I'm not going to dine at a restaurant. They offer takeout since the virus, but I'm not getting this to go regardless. I'll be on the lookout for it in the future.
There are just a handful of Tyee Salmon in the world, and the incredible 35 pound fish that's pictured above is on its way from New Zealand to GW Fins and will be delivered tomorrow. We feel so fortunate, as the coveted Tyee Salmon, considered the kobe beef of seafood, are only sent to a few prestigious restaurants across the globe. These fish are fed every 45 minutes for 5 years in the most pristine waters of New Zealand, and the result is an especially fatty fish with strikingly marbled meat and a sumptuous melt-in-your-mouth texture, with the luxuriousness of raw fatty tuna.
Playing into the breed's richness and clean taste is the pristine water it's raised in. Ora King eggs are hatched in New Zealand's Golden Bay, refreshed with water from Te Waikoropupu Springs, some of the clearest in the world; an average of 14,000 litres of fresh water bubble to the surface ever second.
Chef Michael will be serving half of this fish tomorrow night, 12/29. It will be the highlight of our menu served pan seared medium rare with wilted arugula and tomato, soft polenta and a Rockefeller cream. He will be dry aging the other half, and we will let you know as soon as that fish has reached its ultimate flavor profile.
I don't even like fish all that much outside of raw tuna. But I'd slop this shit down in a heartbeat.
Post by piggy pablo on Dec 28, 2020 19:33:59 GMT -5
I think I'm gonna do potent's Meatox in January, so I'm eating as many different kinds of God's creations as I can before New Year's. Probably gonna get a shrimp and oyster poboy tomorrow. Feed two birds with one scone.
Post by piggy pablo on Dec 28, 2020 20:14:28 GMT -5
Probably my two favorite sushi pieces. Octopus is a little hit and miss but when it's good, it's great. This last place I picked up from had good smoked salmon too, though.
Oh, I already had some shrimp tempura Christmas night, too, now that I think about it. And crab puffs.
Maybe I'll do crawfish and oyster, but it would be frozen crawfish.
Eel is so good! And, man I love a squid salad. Octopus is definitely hit or miss.
I have a quick easy recipe for crawfish pasta, it works great for frozen crawfish. It's legit Kyle's favorite, I cook it for his birthday.
1lb peeled crawfish 1 pint heavy whipping cream 1/2 cup parmesan cheese 1/2 c green onions cut 2 tbs tony's 2 tbs italian seasoning 1 stick butter 2 cups pasta of choice, we like shells
Boil pasta, Cook until al dante.
Heat large Skillet/pan then saute green onions in butter. Slowly add in heavy whipping cream. Let cook down. Add crawfish, Tony's, and italian seasoning. Stir, taste and add more seasoning if needed. Add pasta and parmesan cheese. If too thin cook down until desired thickness, otherwise cook 5 mins. I usually check flavoring after I've added the pasta and adjust accordingly.
Those big massive pieces of squids? I like squid enough and squid ink. But not those pieces at hibachi. That’s bottom one squid for me. And eel idk. It tastes super muddy and unclean to me. The taste makes me queasy. It’s like a thin slice of the worst catfish possible. I don’t like unagi at all.
Post by piggy pablo on Dec 29, 2020 0:08:03 GMT -5
I love how tender eel is though and the sauce they always serve it with is so savory and salty and great. It reminds me of a bit firmer version of that stuff in crawfish heads. It's slimy and probably 20% actual dirt but super flavorful.
I feel bad about eating both eel and octopus a bit because they're supposed to be so smart. I read somewhere that an octopus will occasionally punch a fish purely out of malice. They're just like us. And apparently captive eels get pouty when things are moved around in their aquariums and hide from their handlers, so they're sorta like the goths of the animal world.
So I just took them out. It's really good and this dehydrator gets hot enough to safely do meat.... supposedly. The FDA seems to have stricter rules.
Will let you know if I die from it.
we were eating duck meat out of, from my limited understanding, a box that is maybe not fda approved, for a good while and I survived.
oh I'm joking around. This is a pretty good dehydrator but I read claims that you should still put it in the oven at 165 for 10 minutes cause they might be lying. I just thought it was funny.
The old box I have would be dangerous. It's just something my dad made with heat lamps and a little fan. Good for peppers but I wouldn't trust it for meat.
My great grandmaw used to dehydrate apples for her fritters in the back of her car. Real redneck shit
we were eating duck meat out of, from my limited understanding, a box that is maybe not fda approved, for a good while and I survived.
oh I'm joking around. This is a pretty good dehydrator but I read claims that you should still put it in the oven at 165 for 10 minutes cause they might be lying. I just thought it was funny.
The old box I have would be dangerous. It's just something my dad made with heat lamps and a little fan. Good for peppers but I wouldn't trust it for meat.
My great grandmaw used to dehydrate apples for her fritters in the back of her car. Real redneck shit
