so, I had this brilliant plan to kill a boar, cut the tenderloin off the spine. Rub it with homemade wild mustard. Cut the caul fat from the stomach, and wrap the tenderloin with the fat. Sear it in a pan in the middle of nowhere. The only problem was, this pig really needed to go …
My dad (who went to MIT and Harvard Business School) said to me and my brother… I don’t want you to be equal to me. I want you to be better than me. #respect
See the effects of bleeding a fish correctly. Clean meat, free of nasty metallic taste. Here: yellowfin tuna belly and loin sections +/- 15 kilos. Caught in Mexico.
Quintessa and about to be juice about to be wine I saw a wino eating grapes.
A friend of a friend I hadn’t seen in 3 years came over as I watched basketball and as we exchanged the usual pleasantries – how you been? What you been up to? And as we began to talk more he said Wow, this is the most relaxed I’ve seen you. Are you High? Rofl. …
So lately, I’ve been working on a project in San Francisco. I was really excited when we started, and I’m even more eager to start the build now that it’s been about 6 months into the process. But, the project has been approached in a slightly backwards way. Let me explain. When you buy a …
A bitter lady walked by as I was waiting for my charcoal to light and said, pointing at the sky, “The Police Helicopter is coming after you.” ORLY? LOL. Seriously? She just be jealous of fresh spiny lobster, split, grilled simply over Binchotan Charcoal grill, overlooking the ocean. The colors of NomNom When people are …
A few weeks ago I had an interview with LA Weekly’s Clarissa Wei. See it Here Yep that about sums up my life http://www.laweekly.com/squidink/2014/04/18/meet-erik-sun-chef-spearfisher-entrepreneur
Steps: catch fish. Brain fish to stop stress hormones from releasing into the meat. Clip the gills and make a slight cut to the tail to make sure the flesh is as clean as possible. Blood in the flesh will diminish the flavor of the meat. Knowing this will help you bring the fish to …
limit of fresh California diver scallops. they’re unbelievably sweet. Interesting, they don’t take well to searing unlike east coast divers.sea urchin ravioli, except there’s no dough…just slices of diver scallop.
SIKE! Been making pho broth for over a day. My house smells like fresh cinnamon donuts… With beef lol MMMMM
It’s taken a while, but I’m happy with the progress over the past few days finally being able to control words and pictures on www.theboscreek.com , the grassfed and pasture-raised line coming from Montana. Now, onto the restaurant signature line! Check it out Here .