Ha! Love the title. Got a chance to do a little video with Uproxx, Woven and Coors. Link below: This Chef Takes Sustainable Food Sourcing To A Whole New Level https://www.facebook.com/UPROXX/videos/10154860365271337/
i’m on this water flush. Similar to this here: http://fourhourworkweek.com/2013/05/06/how-to-cut-weight-ufc/ Today, I drank 2.5 gallons of water. I look like i’m fucking pregnant with twins! lol Tomorrow, at least a gallon and the next day a gallon. I’ll start to cut my salt levels tomorrow (still drank some wine today), and then by Thursday/Friday should be …
this was bomb. Sorry for the sideways pics. Will edit when home. The Cod eggs sushi was very nice. At Akihiro Kurosugi, Osaka, Japan. Some videos on facebook! Easier for me to post there for now. Thanks guys for looking https://www.facebook.com/pursuitoffood/?ref=hl Next sushi spot and 2 star michelin Tempura spot I’ll post later!
Still my favorite restaurant in the US. Chef’s Table @ Brooklyn Fare w/ Chef Cesar Ramirez, moving into NYC shortly. Precise, ingredient-driven, with excellent flavors and execution.
all your DV% of pork belly right here. deliciously porky broth – But, I’m going to take the pork belly farther on a lower temperature – then crisp it.
Aged Sirloin, Prime Ribeye, Meaty Back Ribs. Deliciously meaty broth.