itsallafarce

Egg on anything gives me a boner!. Anyway, some of you might remember a while back this girl I had been with and I raised a couple pigs and slaughtered them and what not. Well 20 months after starting the process we got together so I could de bone the prosciutto's that we did up. Fucking LEGIT! They over dried on the flesh that was exposed (she forgot to rub them down with lard so that it didn't dry out too much.) But, other than that they turned out really awesome! And a special i ran last night, grilled halibut, smoked Pasilla and white bean puree, salad of watercress, spicy Coppa, red onion w/lemon vin, chilli oil. kind of a shitty pic but, it's hard to get good ones sometimes during service.

I didn't use isomalt to make the glass . I used just plain old sugar. You can take sugar to hard crack before it carmalizes. Between 300°-310° is ideal . Isomalt is like sugar work for dummies. It's a lot less likely to crystallize during the cooking process taking away some of the risk of fucking it up. It definitely has it's place though that's for sure. On the meds for stress in the kitchen topic I started going to acupuncture this year and found it to really help. My acupuncturist also gave me these herb pills that I take a couple times a day. Also seems to do the trick. Oh the joys of slaving at the range.

Quick little breakky. Poached egg, hash, asparagus tips, home made chipotle hot sauce, Maldon sea salt. Double r ranch carpaccio, asparagus puree, baby kale and fennel salad, chiaogga beets, fried egg vinaigrette, Murray river. Dessert special; bacon fat ganache, bourbon caramel and hazelnut terrine, bourbon Ice cream, candied hazelnuts, sugar "glass" Pan roasted black cod, roasted potatoes & beets, turnip & radish greens, baby turnips & radish, mustarda vin, sea salt, olive oil Fish special: baked halibut, baby kale, dashi, maitake mushrooms, charred spring onion greens, salad of radish shoots, shaved radish, crispy maitakes, pickled nectarines, sesame oil. My take on gravlax and bagels. House cured gravlax, sour Batard croutons, arugula, spring onions, tomato vin, parsley powder, fried capers house smoked trout potato cake, smoked trout, herbed ricotta creme, smoked trout roe, tarragon oil, micro bulls blood. just a little of what i have been up to lately as far as specials go. That bacon no fat docket gets me every time! Fucktards man it's crazy.

That chili dog owns! Looks good as fuck.

They/re not Malbec. my chef was wrong about that. I'm not really sure what kind of grape they are now.

Thanks Protester. I'm not in or from Australia. I'm in Seattle. We use it a lot for finishing plates. One of my favorites that and Maldon salt. That ^^^ looks really good. Cheers!

My parents came into the restaurant I work at for their 14th anniversary. I surprised them with a 6 course tasting menu with wine pairing. This is what I made: 1st course; Kumamoto oysters w/ apple and tarragon mignonette 2nd; Seared scallop, purple asparagus, fiddle head ferns, roasted gold beets, fava beans, red cress, spring onion top pistou 3rd; sauteed Idaho trout, baby carrots, peas, fava beans, spring onions, ramps, fingerlings, lemon buerre blanc, mache (this is actually an entree size i split it in half for the tasting) 4th; Intermezzo of frozen Malbec grapes and mint 5th; Roasted loin of lamb, baby potatoes, morels, romanesco, peas, pea shoots, blue berry lamb jus, murray river salt, shaved oregon black truffle 6th; Dessert brownie coated with a bacon fat ganche, toasted hazelnuts, salted caramel, bourbon ice cream

That lamb looks awfully pink. Like veal or pork even.

Word! It was good to see some actual effort out on the field this year (granted it was still pretty lax) I totally thought Washington was gonna take that return to the house. Good to see that the Seahawks were represented well by the players that went.

Those macaroons sound good. Just a few things as of late.... Gnocchi, braised pork, roasted mushrooms, herbs, brown butter, aged fontina, lemon zest Braised short rib, creamy polenta, braised endive, wild mushroom bacon jus, roasted ciopolinnis. Seared scallops, butter braised root vegetables, roasted beets, sauteed beet and radish greens, blood orange segments, blood orange beurre blanc. breakfast with my lady,mom and, pops at a little French cafe.....charcuterie plate, really good baguette, oueffs plats de jamon mocha, smooth chicken liver terrine, more oueffs plats

Wilson quit possibly is going to break Peyton Mannings single season TD's for a rookie. He's only one shy from tying it. SEAHAWKS! The crowd on Sunday night was BANANA'S!!! So fucking intense. My voice is still raspy. Kinda surprised that a couple usual suspects for the playoffs are out of it.

That looks like a serious fuckin sandwich right there!

It's a long shot for the hawks. While it is possible ( nothing would be better) I like keeping it humble. If they don't make it this year they mpre than likely will next year. It's been a great season to be a seahawks fan. Watching this team mature so much over the course of this year has been awesome and i think that it will only get better. I only watched a small amount of that mnf game. both teams are terrible.

I've said "there's always next year." So many times I've lost count. This year has been much better than I had anticipated. So I'm definitely happy with that. We might not be a bowl contender this year but, over the next couple years with the way the hawks have progressed throughout the season alone I'd be willing to say watch out.

I can't wait for next weeks game against the whiners. It's gonna be fucking awesome! Surely gonna be a slug fest type of game. Should be a lot of fun.

local dry aged short rib some really nice chantrelles i got from the market. Braised dry aged short ribs, mashed potatoes, sauteed brussel sprouts w/bacon, braising liquid redux, olive oil. Seared duck breast, rosemary scented whipped potatoes, chard, marinated chanterelles, cherry sauce. this hits our menu on friday. I'm gonna change up the presentation though i think. Also gonna do without the pink peppercorns and green onion as the proved to really add nothing to the dish.

Wow that's pretty blatant. Dirty ass move. Im hopin the hawks can pull off a W this sunday. Word is cutler will more than likely be back though so we'll see. It's gonna be a tough game.

Drinkin whiskey and tall cans at the 5point. Also scrolling through this thread. 3.50 specials ftw!

Yeah kinda. I work with what I have available to me at work. I personally hate the style of plates we have but, im not the chef. It was either the square plate or a triangle plate. I would prefer a round one.

breakfast. Poached eggs, spinach, ham, focaccia, whole grain mustard.

It's fucking delicious dude. We get in smoked almonds but, you can easily smoke them yourself. The recipe is as follows: 500g almonds 1000g water Juice of one lemon approx. 25g Salt to taste Procedure: Take the almonds and water in a medium sauce pan and place over med. heat. Bring to a low simmer and allow to simmer for one hour or until almonds are al dente. Transfer the nuts and cooking liquid into blender and puree until very smooth (you may have to do in two batches adding slight amounts of water if needed.) Once blended pass through a fine mesh sieve or chinois to make sure it's retarded smooth. At this point add the lemon juice and your salt to taste and whisk. Should be slightly acidic, very nutty with a nice flavor of smoke.

Its garnished with a salsify chip. This dish is very fall from the ingredients to the presentation. The colors are monochrome because of how fall inspires me. This is the season of hearty greens and root vegetables. Hearty dishes like cassoulet or braised short ribs. Things of that nature. Being a cook I know I can't please everyone and, someone is always gonna have something to say about something. I feel the way I present that dish is exactly how I wanted it to be. My chef even thought it would be a bit blah on the color side. When I rolled it out for him though he changed his mind. Cooking isn't about colorful presentations all the time. It is however always about making sense on a plate. Everything should always be cohesive. To me this dish is completely cohesive with the ingredients to the presentation. Like I said to each there own. Cheers!

I love it when someone says "not hating but," then follows it up with an insult. Very passive aggressive way of hating. To each their own. Like I said we now do it skin on which was the way I wanted to do it in the first place. Although im not really sure what you mean by pooped onto the plate.

Started a new menu at work. Chef let me put this on it. Pan roasted black cod, braised kale, butter poached salsify, smoked almond puree, smoked almond brown butter. We switched it up to skin on cause it's delicious and holds the fish together better. The AM lead didn't know that's how I wanted it. Been selling like hotcakes!

protester. tail gating is an american art form. its just as rad as it sounds. a whole lot of people that enjoy drinking and good food. its past 5am here and i got some shits to do tomorrow. drunk yes! cheers!