Beef on a stick
Beef. Sauce. Spicy.
Elk Chops
Elk. Bone marrow. Onion. Garlic Chips. Blueberry. Mashed P.
Signature Beef Line!
Hi guys! I’m really excited to come out with a signature beef line later this month! I’m stoked because only the best of the best will be handpicked for my line. It will be dry aged to specs in our facility in Montana. And sent directly to your door for amazing eating pleasure in the …
FOOD TO HAVE ON HAND …at all times for yourself and for Guests
People always come over to eat. It doesn’t matter if it’s 9am or midnight, there’s people dropping by. For a meal. For a drink. Here are some staples that I think every kitchen needs for the owner and for guests. Most of the stuff can be stored. No reason not to have it. DRINKS: I …
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Getting used to kitchens & cooking in Hong Kong
At home, I get so used to sourcing a specific ingredient. I know how to deal with wild boar now – of all sizes, of all fat content levels. Of both sexes. I know how my stove works and how to control the heat extremely well. Here in Hong Kong – I don’t know my …
If you want good quality seafood…
In terms of difficulty: a) Date a diver. (I’m extremely difficult) b) Learn to dive. (easiest) c) Then, befriend someone who dives. (depends on your interpersonal skills, I suppose…) If all the above fails… you always have Hong Kong. The abundance of fresh live seafood is unbelievable here. The seafood doesn’t really start metabolizing …
City Super Grocery
Quite a nice selection at the City Super Market at IFC in Hong Kong. A lot of the ingredients had varieties from different countries, and in the US I usually see only duck foie gras, but there was a goose v duck in the city super market. Though, quite expensive. I also bought a pancetta …
Wan Chai wet market
Some pictures from today, a lot of walking around Central & Admiralty, Lan Kwai Fong (the area where people don’t come scuttling out like cockroaches until it gets dark). and then Wan Chai wet market with seafood and fresh pork Yung Kee restaurant – best roast goose in Hong Kong
Ribeye and Rib Cap
My morning consisted of waking up to play Clash of Clans (I love building stuff, and computer games…it’s pretty much an endless game that is brilliantly designed) and it has everything to do with gathering more resources (much like real life in America) and then calling the heartland of America (Montana) at 8AM HK Time …
first day in HK
In Hong Kong, a lot of the wine stores are lined with tons of Bordeaux. I’m sure lots are fake. But, (we) Chinese like name brand everything… lol And – if it’s expensive, it must be good. On the flip side, there’s a number of Penfolds from Australia (however Penfolds I’ve found personally very hard to keep track of, given …
Today's schedule
My food schedule today… 7am: Pick up 50 pounds of duck legs. 15 pounds of Hudson Valley Duck Fat. Go to mexican market to get parsley, thyme. I cure the duck with parsley, thyme, bay leaves I foraged, black peppercorns, and some other secret ingredients.
Fish post.
top to bottom: pompano, tai snapper, Aji these beautiful little New Zealand Tai Snappers