Foie gras

 

 

Which was then seared:

 

And torchon-ified:

 

And is now in my belly/hanging in my fridge, curing.

Edited July 6, 201411 yr by cetoole

Going to a bbq tomorrow, taking a bit of brisket with me that has just finished 3 days in the SV.  Will reheat briefly in my friend's SV and then grill to finish.

 

What it is?

cajun red beans

Foie gras

 

And torchon-ified:

 

And is now in my belly/hanging in my fridge, curing.

 

Heh that reminded me of your wirewound resistors you showed me in Hoboken

Edwood's server-room proofed and outdoor-baked buns!

 

 

 

2.5 lbs of New York strip getting prepped for a 4 hour sous vide bath.

Surf and turf

Sautéed shrimp with rosemary cracked pepper and beer

Plus a recks style oven seared filet.

Finished NY strip, with green beans. May be the best steak I've ever cooked.

That looks pretty fantastic!

That looks pretty fantastic!

Agreed.

 

Dan's looks good, too.

Using a tartine recipe. I made two loaves. Really nice.

Nice loaf!

I liked lunch so much I'm grilling corn and chicken for dinner.  No mac n cheese this time tho.

Ribeyes, lamb chops, corn on the cob, edamame with cranberries (that idea sucked, don't do it), German potato salad, blueberries-that-we-picked-this-morning with Uhlman's ice cream.

Pork chops

 

Fresh cherries were available in Michigan, so I just pitted a pound and put them up for cocktail cherries. I will use these almost exclusively in Manhattans, so they are soaking in a simple syrup made with water and Turbinado sugar, to which was added 3/4 cup of Rittenhouse 100 rye and 1/4 cup Antica Carpano sweet vermouth. They are now cooling on the stove and will be jarred and refrigerated for sampling tomorrow night.

 

Glad I am not there, Mike.  Those cherries with turbinado and rye would be all over a pint of french vanilla ice cream and on the way down my throat by now.  Fuck Manhattans.  

Gene, you just made Debbie's eyes light up.

Needs toasted pound cake as well

Potatoes in butter and olive oil with fresh rosemary. They will be joined by a couple of boneless pork chops seasoned with Butt Rub.

I'm no chef, but you had me at butt rub.

Final product.

I'd give a butt rub to eat that..