itsallafarce

Last one. at work; Braised lamb leg, arugula, mission and kadota figs, ricotta salata over polenta Cheers yall!

Been a long time since I've posted anything. Not having internet suuuucks. Anyway it's good to see the thread is still going strong. Here's some food. special at work; spice crusted ahi, hummus, arugula and onion salad, cucumber salsa, heirloom toms, coriander vin next level bacon potato wedges special at work; Buffalo mozz, heirloom beef steaks, shaved asparagus, crispy speck, murray river salt, tarragon vin hangover breakfast at a spot near my house. Chile relleno, poached egg, salsa roha. delicious special at work; grilled filet, sauteed chard, fresh made raviolo w/ thyme ricotta and egg yolk, grilled asparagus,thyme brown butter special app at work; pork belly and pistachio terrine, pickled peaches, cress and fresh peach salad, pickle liquid gastrique tailgating monday night against the packers. at home,bacon steak, poached egg, roasted potatoes, sauteed kale, maple syrup at home; sunny sides, cheesy chipotle potato kale hash at home; pork belly, potato, cheddar frittata special i ran at work the other day; beet tortellini w/ chevre ricotta and thyme, roasted beets, shaved tome (aged goats cheese) fried capers, beet sourcream sauce. I'll look for more

Been busy as shit so i haven't cooked much here's the last couple things ive done. smoked chicken, and jalapeno poppers. had some slaw and potato salad but didn't get a flick of them Pan seared newyork, roasted yukon golds, saute of ramp ends, fennel, english peas and maitake mushrooms, hard seared spring onions, ramp and spring onion tops pesto. Yes i over cooked my steak. I was pissed. Still good though.

heres the flick of the special i ran for fri and sat nights service. damn near sold out friday night so we had to bring in more halibut. sold over forty portions over the two nights. Felt pretty damn good. Its pan roasted halibut on a hash of nettles, bunshamejii mushrooms and mint, a lemon mint vin, fava bean pesto and crispy beet "hair" cheers! sorry its a little blurry i was racing to get this one done for staff tasting before dinner service started so i didn't really take the time to get a really good pic

Nbb good lookin soup.

Yeah you gotta make a day outta it. Have a sushi party and have a bunch of friends help roll them joints up. Then just sit and mow down on goodness. Im doing the weekend special this week. Super springish. Gonna do grilled halibut, a hash of nettles,fiddleheads,morels,yukon golds and bacon, fava bean "pesto" lemon mint vin, crispy beet hair. Ill have a picture tomorrow when we do the staff tasting.

Hahaha thats fucking awesome. Fisting better post flicks of redeyes spot. Sounds like a pretty legit deal. On the work note got a call from a friend of a friend who is opening a new spot in seattle center. Sounds to good to pass up although things at where I am now are by no means bad. Im thinking this could be a great opportunity to advance my career even more. That and base pay and bennys will be much better than what I have now. At least a dollar raise, possible lead position, full bennys nearly fully paid for like 94 or 97% by the company. My dude couldnt remember which. 3 weeks paid vacation, accumulating sick days that dont affect my vacation time. Im applying tomorrow to see what happens.

weekend special. White miso marinated halibut, sticky rice, king oyster mushrooms, mushroom broth, micro green radish salad.

Its true many chefs are pre-madonnas. Some think cooking should be complicated and it shows in how they put together plates. If there are more than six things on my plate it better make sense. Ive eaten and cooked some dishes that have more than that easily but, they all complemented each other and worked well. Cooking is like poetry in a sense. It doesnt have to be deep or complicated. It should convey a point. No matter what it better make sense. If the dish doesn't come together as one despite how many items are on the plate then it needs to be re thought. Some chefs or cooks try to hard to make something un heard of because honestly there is not much that hasnt been done already. The key is being able to take something that has been done over and over but, being able to put your own stamp on it to make people think wow why didnt I think of that.

That is so full of awesome it incredible! FINISH HIM! Flawless victory!

The portion was about two ounces of pork per slider. Had finally eaten some since we didnt bother selling em againast night cause we only had a few portions left. I had to pat myself on the back. Cheers to great food!

Tested out some pork belly banh mi sliders at work. Ran it as a special yesterday and today nearly sold out. Feels pretty damn good to have an idea come to reality and it sells well. So its slow roasted pork belly, pickled daikon and carrot, roasted jalapeno mayo, cilantro on a house made roll.

Macaroons are getting played out. There are so many spots that have them on their menu. They're good and all but c'mon son.

Im pretty broke these days so I just rock my phone. I don't have a computer so it is what it is. It can be frustrating as shit sometimes. I use my phone for everything. I dont have cable either so my phone is my only source of entertainment sometimes.

I think there was an industry thread but it fell off sometime ago. I'll second that fisting it's the best time of the night when you sell the last ticket.

Red you're right. Cooks that live for this shit are of a different breed. No one in their right mind wants to get their ass beat slangin 300 plates of food in a 100 degree kitchen sweatin balls tryin to keep your head from exploding while tryin to stay outta the weeds. I fucking love it! That shit is what its all about man.

Im so glad I dont work brunch at my spot. They did 450 covers yesterday. Fucking insane. We followed that up at dinner with 315. Business has been super fucking good since we opened the new bar. With everything falling into place I finally feel my career is going in the right direction. Cheers to all!

Props on the new gig.redeye. Always good to see progression of others. Fois torchons are a rad technique. This week my chef is gonna bring in some pork belly to.test my idea for pork belly bahn mi sliders. If it works out it will go on our spring menu. Also gonna test out some other ideas as well. Im stoked to be in a position where I can help plan menus with my chef. Super fucking awesome!

Yeah son how bout somma dat rice a roni shit dawg. I guess it would be hard to believe tha Yout not everyone eats like shit. You know since this is a site with a bunch of low life graf and dancers. Keep that shit hood son top ramen fo life nurga. Wonk saggin.

Yeah dude make some kebabs with shit. With some.tzatziki and spiced rice. That sounds pretty damn good actually.

since my girl and i both work in the industry we had to wait to do a valentines deal. I made her food. 1st...pan seared red snapper, sauteed pea tendrils, spiced yam puree, baby turnips, herb oil, salmon roe, micros 2nd...pan roasted snake river waygu short rib, roasted yukon golds, sauteed kale with oyster mushrooms, roasted gold baby beets, fois gras, red wine and horse radish jus, garlic chips, micros ] 3rd...orange and strawberry souffle, orange essence dark chocolate dipped strawberries i hadnt made a souffle since school. it tasted really nice but I immediately regretted drizzling the chocolate over the top of it. should have done some powdered sugar or some thing lighter. kinda makes it look ho hum in comparison to the rest of the plates. i think i need to work on some pastry skills.

Pan roasted tenderloin, baby carrots and zuchinni, mashed yukon golds, red wine jus, fleur de sel, micro greens.

Or if you're really awesome you can make bacon and stick it on top of a maple bar like in the photo.

Well that doesnt seem to be worth a shit. If you really want to take the time to brew your beer I say go for it. Its not that hard and if you give a damn to put in the time to do it youll be rewarded with great beer. I got a friend that brews his own and its delicious. A little live and some patience is all you need....along with some nessecary tools and ingredients of course.

Agreed.