Separate names with a comma.
Discussion in 'The Mainboard' started by tandin, May 4, 2016.
This isn't even a joke is it.
(It's a zoom setting, intentional)
Of course it's a joke. Not a fan of trendy filters.
There were two noodle dishes. The Shan Khao Swe was much better but you can check them both out.
I made a thai red curry noodle soup tonight. I used some extra skirt steak, carrots, eggplant - all of which I cooked in my grill wok for some extra flavor. added some onion, red serrano from the garden, and cilantro. It's a tasty way to use up odds and ends.
1lb wagyu ribeye on the egg
Did some seared scallops with a celery root puree
Pic is from the restaurant website but had “tuna pizza” last night and it was incredible
made falafel with tahini sauce
that looks like a tuna tartare on a perfectly cooked small pizza dough
Nice balls ya got there
Caught some speckled trout and redfish this weekend. Fried in vegetable oil and zatarains seasoned fish fry.
A shame to fry a nice piece of redfish when blackening is the far superior preparation.
dude I catch so much redfish I've done it every which way and go through phases. I'm in a frying phase right now.
Rainy day Cajun fish stew
Family dinner for youngest sons 13th birthday
Son likes raw with sea salt , lemon , olive oil
kids these days, at 13 I was just happy to get a hamburger and some fries. Can’t even imagine asking for raw salmon with sea salt, lemon and olive oil for my 13th birthday
but it’s a good thing.
where’d you get it? Grocery? Sea food market?
is it sushi grade?
Sushi grade from a seafood company
not surprised, it looks incredible
What’s the herb? Tarragon or flat leaf parsley? I want it to be dill and it isn’t.
kinda worried there isn't enough cheese in the salad
Son loves mozzarella and blue cheese hence the double up , just Italian parsley on the salmon for color .
That is one cunty 13 year old iyam
a 13 year old after my own heart.
wot a legend
exactly my type of salad, 50/50 lettuce to cheese ratio
I'm looking to slowly upgrade my cookware, starting with a good (not nonstick) saute pan. Have been looking at all clad, but it's a bit pricey. Any recommendations?
Fuck. I bought one last week
Any specific reason?
they are very nearly as good as all-clad but a fraction of the price
I want REGGNECK to adopt me
your way is more efficient
Your wife told me the same thing
damn, someone came to play tonight
Got some fish delivered today from a local DTC fishery so went with a new poke marinade I've been working on for the king salmon and then ceviche for the halibut. Tomato, avocado, and sazon salad in the middle with some homemade flour tortilla chips.
White boy riffs on Mapo Tofu
We've been making ice cream in our little Cuisinart ice cream maker a lot lately. Today, I cut up two small mangoes and three habaneros and cooked them in a syrup of reduced mango nectar and sugar. I pureed it with an immersion blender after it cooled. I'll make the ice cream tomorrow and let you guys know how it goes. That puree was pretty damn hot.
ow goddammit. I touched my dick.
If you go out to eat and order a bowl of steamed mussels , clams , etc ... and 3 don’t open and you send back to kitchen for them to open or cook you 3 more ... you should die .
What are you referencing, dad?