WARNING: [no train of thought here, get off stream of consciousness…chooo choo…gtfo if you don’t have wine in hand] Ever since I was little, I loved anchovies on my pizza. I must have been one of the odd ones because everyone would think… eww. I really didn’t (and still don’t) understand it. But looking back, …
What I did here was take a nice dry aged prime rib (Bos Creek) from Montana and cut the bone and began making a stock: red wine w/ sauteed leeks, onions, carrots, celery, bay leaf, peppercorns, thyme. here’s 3 bones with the tomahawk bone 🙂 Had to get a new cutting board to fit. puff …
Sooo, I was craving rice like a good Chinese boy and began roasting a Jidori chicken @ 500F (they’re tasty, natural, and much smaller than “normal” chickens) then I got ADD and instead diverted plans. Stir fried lemongrass, curry powder, garlic, ginger…etc and coconut milk and wanted to pressure cook this thing. I was hoping …
I really wanted to use the Sea Urchin shell as the vehicle for serving the dish because… 1… it’s beautiful and 2… it’s genius 😛 When I dip my fat face into the shell and go at it with my pitchfork, I get that whole waft of ocean air in my face. It’s like when …
Quick Mise en Place… Bos Creek tomahawk meets Pursuit of Food Could eat both raw… The bright gold urchins are from Red Sea urchins, and paler ones are from black sea urchins. After cracking into the urchins with a cleaver and separating the shells with a fork and spoon, I used tweezers to get the …
Lamb chops – specifically – great lamb chops like Colorado or Sonoma = Nokia’s favorite 🙂 Colorado Lamb chops, over 3 pounds for the rack, fat cap on. (is there any other way?). See how the fat goes all the way to the top? I don’t understand why they’re ever cut without this. In a …
I had a bit of a rough weak and after a long day diving has always been a refuge… waves coming in.. crashhhhhhh not too much fish action today but I got a few that I really like to eat – Sargo which is a nice firm white fish with a heavy bloodline and Sheepshead …
I’ve tried birds sealed on high temperature, then roasted at 350, I don’t like them as much unless it’s on a rotisserie where the fat keeps basting the bird, then that’s mmm. I start with a good quality bird (Mary’s at Whole Foods is good) or see your local farmer. Truss the bird with the …
My brother’s gf came to town and they always take care of me when I go to NY. Last week I went to Sushi Zo. It was very good, but very expensive. Somewhere in the range of $400+ for 2. one glass of sake and a beer and small portions. Sushi Gen the service was …
It’s important to have the right tools. Currently I’ve been using some awesome knives (Moritaka Deba, Moritaka Gyuto 270mm) except my butchering knives are the type that bang around the boat and the truck and can get sharp but really don’t hold an edge worth a damn. (Victorinox/Forschner). New toys to better process meat. …
Food is not just a product, it’s a process. Here is a 26 pound Bos Creek Prime Rib, dry aged 30 days…. cut some pita for starters salad Seasoning is one of my favorite parts of that process. And probably the most important to achieve the optimal taste from your ingredient. PS Why’s my wine …
The handcaught lobsters and grilling some Japanese binchotan charcoal in my ceramic grill!!!! MMMMMMMM MMMMMM YAaaa THE PERFECT PICNIC 🙂 can you tell…i’m really happy. me and mah grill! happiness level rising bos creek grassfed ribeye Lobster and Steak 🙂 Who knew happiness was so easy????????????? Pursuit of food OUT 🙂