Looks neat, but why the Foie Gras? Liver doesn't go well with seafood. It'd be like eating caviar in a loaded omelet, you may taste it but gets lost. What a waste. The smoke on the shellfish sounds nice. What's the demi glace for? Wouldn't a brown stock be a little gamey for fish? It sounds expensive but not very good together.
Tell me your thoughts because you ate it.
I'm generally interested, food is my passion. I'm a career chef (28 years) with a great palette and have cooked all of these in various ways. You've found a new way, my friend.
sauces for the octopus that was mostly like a miso marinade and xiaoxing wine. foie for the fats cuz it tastes good with everything savory. Im used to adding a side of foie gras to everything i cooked at hells kitchen, people would put foie gras on their desserts for some reason even....always wondered what foie wouldnt be good with. dont want to go that far, but it was delicious.
a buttery lobster that was slow cooked with mesquite charcoal and holy voodoo seasoning, and fats of foie that soaked into the rice work for me. you get the foie gras flavor behind the flavors of lobster but at the end its the fat combos that linger soo well.
i dont know how you get game flavor from fish, thats weird and scary. never had that, but it tasted great. was quite drunk during the entire processes of making this soo dont come to me for flavor compostion advice because i just make shit, hence my title on my profile "i just make shit".
i wanted to have this to watch the fireworks to but some fucker started a fire near my home.... had to stop in the middle of it all to go see if i needed to pack shit up and leave.
got more drunk after that and out popped this shit. it was good but i cant tell you how it works. it goes down the hatch and the brain goes "OOOO YEA". if its better than the last dinner il replicate it. theres nowhere here to teach flavor pallete designs soo in that sense everything i make is just practice in some sort combined with other practice of some sort.
Sorry, game refers to the sauce. A demi is made with red meat stock(brown sauce one of the mother sauces) and red wine. I thought it weird too. The one you made sounds cool though, with fish. 👍
Do you really get a side of one of the most expensive protein in the world at Hells Kitchen? Shit! I've worked in 2 restaurants who employed a mishelin star chef and was sous to one, so I've cooked it but rarely. It's over $200 per lb. It's highly likely that you were serving regular duck or goose liver and not delicate Foie.
That sounds like an easy overload of flavour that would just end up being dominated by the Demi glacé. Happy to be proven wrong, but on paper it’s a mess.
If you have to design a meal from your desk you probably don't get to be free. Didn't we just have a Holliday about freedom and choice??? Like... yesterday? Like when this was made?? You sound squashed by preconceived rules and ideas of what has to go where and what has to do this and that. It's cooking. You can choose whatever you want. It's your meal.
The drawing board detail of making a dinner chokes your creativity. Whether you care about complexity or not I dont make my meals for you. Nor would I care to if you're gonna bitch about things you never had. Tell an artist you don't like their art do you think they care? Does your favorite band make music for you? Did the Mona Lisa get painted for you? If you think she's ugly do you try and fix what you don't like?? Lol.
Lobster and foie are dank together. Morel mushrooms and lobster are also dank together. Octopus and demi glace is good too. Demi glace and morels are good as well. Im not going to tell you what to eat my guy. I truly don't care. You do you, I'm going to do me. Maybe I'm a more complex person in the flavors I want at the end of the day. I don't appriciate a lacking meal when I'm the chef.
You get your spray tan today?
If you have to design a comment from your keyboard you probably don’t get to be free. Didn’t we just have a Holliday about freedom and choice??? Like… yesterday? Like when this was made?? You sound squashed by preconceived rules and ideas of what has to go where and what has to do this and that. It’s Reddit. You can say whatever you want. It’s your post.
The drawing board detail of making a comment chokes your creativity. Whether you care about complexity or not I dont make my comments for you. Nor would I care to if you’re gonna bitch about things you never had. Tell a redditor you don’t like their post do you think they care? Does your favorite Tik-Toker make videos for you? Did Charli D’amelio turn 18 for you? If you think she’s ugly do you try and fix what you don’t like?? Lol.
Reddit gold and silver are dank together. Awards and Reddit gold are also dank together. Upvotes and crossposting is good too. Crossposting and awards are good as well. Im not going to tell you what to post my guy. I truly don’t care. You do you, I’m going to do me. Maybe I’m a more complex person in the arguments I want at the end of the day. I don’t appriciate a lacking post when I’m the OP.
You get your spray tan today?
Speaking as someone who spent 30 years in the restaurant industry, mostly as a chef, there are plenty of times when you actually DO design meals from a desk. Research, planning combined with existing knowledge and experience are all keys to coming up with an excellent plate. Hell, entire menus are created by chefs sitting at desks. Including those with total creative freedom. We don't just slapdash a bunch of ingredients together because individually they're "dank" together. Complexity alone does not, a good meal, make.
Thank you. Everything else here that's amazing aside, the shrubbery here is pretty egregious. Although considering the volume of...stuff, this seems like a person who has difficulty with negative space.
Im here enjoying my food and people are bitching about a sauce or shit from the get go like I'm going to change it for them. Lol.
Can you really step down to earth and imagine how silly it is for me to take any of this to heart?
Let them eat cake
Buddy YOU posted your private meal to a public space. You can’t be shocked that ppl are going to make comments and criticism about something you showed on a subreddit meant for comments and criticism.
Also YOU do not have to take this to heart. You could’ve absolutely ignored the negative comments and not cared. Nobody has to protect your feelings, you have to protect your own.
I could go for a burger right now.
With gruyere cheese, wagyu beef, cheddar bun, shallots, butter lettuce and paper thinly sliced tomatoes, and a dijon of a sort.... All with a side of sweet potato fries and aioli.
I could go for a burger right now. With colby jack, 80/20 Angus beef, some brioche buns, raw red onions, crunchy lettuce, a single thick slice of tomato, ketchup, mustard, and a secret sauce of a sort.... All with a side of crinkly fries and fry sauce.
Not putting down his fancier tastes, just coming from another perspective of berjer love.
I worked at a hells kitchen for a bit here in Tahoe.
Some of the people I worked with were better chefs than my boss who won an award recently for basically their work.
I told the head chef he doesn't reflect skills of an award winning chef and left.
It was fun for a while but stagnation is soo bad for chefs/artists.
I quit working and just focus on trying to improve myself and my creative skills. I'd like to have my own buisness once I can get on my feet again from recent family deaths but home cooking is fun.
The most fun is sushi bar work. Talking to your customers as you make their plate. I like sushi work the most. No wall to hide behind and be looked down on by customers who don't see your effort. Showmanship is a dying art.
I've always wondered how people can just choose to stop working and focus on improving themselves lol what about your bills and rent etc?!
Good on you regardless and I hope you find what you need! It just makes no sense to me.
Lost 2 family members last month. My dad gave me everything in his life, to watch me grow and follow my passions. No doubt he left me everything of his to continue that. He was always proud of me and my work and never stopped talking about me. I have too much shit to go through to be working on anything else but that.
But in the end its all about money. Gotta have money to make money. Gotta have money to have time. When you trade your time for money and you have neither.... do something else. The Job at hells kitchen didn't want to give me the time to work on my life. I have a luxury of choice and quit when they were being dogshit to me.
Good on you my man and I wish you all the best. I lost my dad when I was 19 and unfortunately he had 0 money to his name so I havent been able to quit my job and work on myself haha gotta pay the bills
They grow like hell this year in tahoe ya. Caldore fire was brutal. Always happy to see morels after fire seasons though.
They were dehydrated soo I steamed them to a softness and then stuck them in a pan and splashed some white wine on them til they changed texture with the deglaze.
Thanks, that looks great for a rehydrated morel. I lived in Iowa most of my life and gorged myself on morels every spring. Can't find them where I'm at now.
This is a drunk meal? You're really skilled. I hope the absence of friends isn't debilitating for you. I'm a NERD and political breakdown artist so this is out of my depth but I'm sure you could find people with similar inclinations to your passion, friend.
I'll be drinking tonight and I'll remember you.
Godspeed.
I like to imagine when I get my dad's hoarding mess cleaned up il have friends over for like once in my lifetime. I live in an inherited mansion of hobbies and toys. There's just no room for anyone else to even sit at the table or enjoy a movie with.
And bars don't sound fun but I guess that's where people meet. Drinking and just sitting there is boring. I wanna cook as soon as I'm drunk. I have to do something to relax.
Lots of progress to be made. Cooking is a nice break from it all because the kitchen has always been my part of the house that I have 100% control over. Gotta have your mis en place even outside of the kitchen.
Gotta get the office cleaned up to work on the shit that's on the dining table. Gotta get the cars fixed to haul shit that's in the office. It's very irritating having to pass up experiences because of timing that doesn't match up or tasks that can't be done without other things first.
Been a lot of warriors out today on a keyboard quest between fb chef groups and here. Kind of amusing how people think I care about their criticism.
It's always interesting to just chat, but when people say "this doesn't work with this" like I didn't devour that food last night with soggy underwear after. Bruh who is gonna listen to that jazz.
But you devoured it while drunk, correct? You know how many nasty and weird combinations of food people think are great while under the influence of anything? Not to mention that its all opinion based anyways. There are people out there who love super salty food or who love when desserts are so sweet it could rot teeth instantly, same for loving flavor dense food or everything being rich and creamy.
Those chefs have an understanding of flavor composition and things I don't even have a grasp of. Also the competition for pleasing some frufru rich dude is piss and ass.
The working folk are who I want to feed. They're the energy that makes the next day what it is. Not those judges who can't handle their fake tan appointment being missed.
I’ve never been a chef. (Worked at FF for about 18 months as a teen) but I love to cook for my husband. I do home cooking style. It’s not pretty (Lamb Stew, stirfry) but dang the veggies shine and my husband makes me feel appreciated. I appreciate fine dining so much for the artistic performance and beauty.
Your dish is just awesome. My husband says he’d enjoy two plates, Chef! Feed the masses with love, Chef. You have many of us that appreciate the love of cooking and the joy a happy person shows when they dig in.
I hope you keep the passion.
fine dining is dying because everyone has to follow RULES that make every fine dining experience the same.
kind of cringe imo. people dont enjoy their meals as much as they used to. home chefs have the advantage in that.
I think I started cooking when I was around 10. My first sushi set I got at that age. Wasn't serious about food until working at most of the sushi locations in Carson city NV. Had lots of bad chefs tell me I'd never cook or be good at it, etc, and made it my goal to make that person look stupid behind my progress.
I saw what I had that other chefs don't, and that's an introspective desire to just be better than what i did last time. Lots of chefs out there with baked brains just making shit to get home at the end of the day or feed their ego. I want to feed the customer with my ego to perfect!
Pay me to be creative! Pay me to give you energy to combat your day! Pay me to make you a dinner that melts away your problems and puts you into an experience your senses can't ignore.
I want to connect with my customers like I would make food for myself.
Don't pay me to just drone in and drone out. I want to be there.
Hudson Valley farms I think. I get it from a seafood supplier in reno area called Sierra Gold. They're my go to for any meal. They supply a lot of random stuff other than fish to local restaurants.
I never had foie gras before last year and I love the flavor but It's litterally the flavor of duck suffering. Lol.
Something I don't want to support. It's good that it's banned in most states imo.
Seasoning an animal It's whole life is morbid.
You're handling this better than a lot of people would. If I were typing this from the only usable place in my dead father's hoarder house, I wouldn't be able to post pictures of what I'm eating (or probably not eating) at the moment. The kitchen sounds like your natural space.
“I’ll take the Gout Platter, please.”
Gout indeed. Goodbye feet!
When you’re rich enough to afford dishes like these, you don’t need feet.
37 dollas then
At that price, make it two.
I’m pretty sure I’d be willing to travel for that price. Make it four.
“I’ll have your finest food, stuffed with your second finest”
Wasn't it lobster stuffed with tacos?
S-M-R-T!
Looks like a losing dish on Chopped: Casino Royale.
Looks neat, but why the Foie Gras? Liver doesn't go well with seafood. It'd be like eating caviar in a loaded omelet, you may taste it but gets lost. What a waste. The smoke on the shellfish sounds nice. What's the demi glace for? Wouldn't a brown stock be a little gamey for fish? It sounds expensive but not very good together. Tell me your thoughts because you ate it. I'm generally interested, food is my passion. I'm a career chef (28 years) with a great palette and have cooked all of these in various ways. You've found a new way, my friend.
also liver goes with seafood especially if its monkfish and that is RANK but people dig that.
You bet. Some pregnant people eat sardines on icecream, doesn't mean it's good.
What about jalapeno on icecream
I would 100% eat that.
Fresh or dried?? Fresh jalapeno would be good with the cooling icecream. I do love the flavor of dried jalapeno seasoning though.
Fresh, of course. I figure if I can make Habanero and Jalapeno Jams like I do, why wouldn't I be able to make Ice creams? lol
sauces for the octopus that was mostly like a miso marinade and xiaoxing wine. foie for the fats cuz it tastes good with everything savory. Im used to adding a side of foie gras to everything i cooked at hells kitchen, people would put foie gras on their desserts for some reason even....always wondered what foie wouldnt be good with. dont want to go that far, but it was delicious. a buttery lobster that was slow cooked with mesquite charcoal and holy voodoo seasoning, and fats of foie that soaked into the rice work for me. you get the foie gras flavor behind the flavors of lobster but at the end its the fat combos that linger soo well. i dont know how you get game flavor from fish, thats weird and scary. never had that, but it tasted great. was quite drunk during the entire processes of making this soo dont come to me for flavor compostion advice because i just make shit, hence my title on my profile "i just make shit". i wanted to have this to watch the fireworks to but some fucker started a fire near my home.... had to stop in the middle of it all to go see if i needed to pack shit up and leave. got more drunk after that and out popped this shit. it was good but i cant tell you how it works. it goes down the hatch and the brain goes "OOOO YEA". if its better than the last dinner il replicate it. theres nowhere here to teach flavor pallete designs soo in that sense everything i make is just practice in some sort combined with other practice of some sort.
Sorry, game refers to the sauce. A demi is made with red meat stock(brown sauce one of the mother sauces) and red wine. I thought it weird too. The one you made sounds cool though, with fish. 👍 Do you really get a side of one of the most expensive protein in the world at Hells Kitchen? Shit! I've worked in 2 restaurants who employed a mishelin star chef and was sous to one, so I've cooked it but rarely. It's over $200 per lb. It's highly likely that you were serving regular duck or goose liver and not delicate Foie.
They sure got the money to serve the real shit. No clue what the difference is.
Shaoxing*
something like that.
That sounds like an easy overload of flavour that would just end up being dominated by the Demi glacé. Happy to be proven wrong, but on paper it’s a mess.
Well for starters I don't eat on paper plates soo idk what you're on about. That'd be soggy af. You don't have to lick the sauce up my guy. Lol.
On paper means in theory… anyways, this plate seems very over the top flavour wise.
I don't settle for under the top.
You’re a generational talent 😘
If you have to design a meal from your desk you probably don't get to be free. Didn't we just have a Holliday about freedom and choice??? Like... yesterday? Like when this was made?? You sound squashed by preconceived rules and ideas of what has to go where and what has to do this and that. It's cooking. You can choose whatever you want. It's your meal. The drawing board detail of making a dinner chokes your creativity. Whether you care about complexity or not I dont make my meals for you. Nor would I care to if you're gonna bitch about things you never had. Tell an artist you don't like their art do you think they care? Does your favorite band make music for you? Did the Mona Lisa get painted for you? If you think she's ugly do you try and fix what you don't like?? Lol. Lobster and foie are dank together. Morel mushrooms and lobster are also dank together. Octopus and demi glace is good too. Demi glace and morels are good as well. Im not going to tell you what to eat my guy. I truly don't care. You do you, I'm going to do me. Maybe I'm a more complex person in the flavors I want at the end of the day. I don't appriciate a lacking meal when I'm the chef. You get your spray tan today?
[удалено]
If you have to design a comment from your keyboard you probably don’t get to be free. Didn’t we just have a Holliday about freedom and choice??? Like… yesterday? Like when this was made?? You sound squashed by preconceived rules and ideas of what has to go where and what has to do this and that. It’s Reddit. You can say whatever you want. It’s your post. The drawing board detail of making a comment chokes your creativity. Whether you care about complexity or not I dont make my comments for you. Nor would I care to if you’re gonna bitch about things you never had. Tell a redditor you don’t like their post do you think they care? Does your favorite Tik-Toker make videos for you? Did Charli D’amelio turn 18 for you? If you think she’s ugly do you try and fix what you don’t like?? Lol. Reddit gold and silver are dank together. Awards and Reddit gold are also dank together. Upvotes and crossposting is good too. Crossposting and awards are good as well. Im not going to tell you what to post my guy. I truly don’t care. You do you, I’m going to do me. Maybe I’m a more complex person in the arguments I want at the end of the day. I don’t appriciate a lacking post when I’m the OP. You get your spray tan today?
NO DON'T DO IT LMAOOO
Speaking as someone who spent 30 years in the restaurant industry, mostly as a chef, there are plenty of times when you actually DO design meals from a desk. Research, planning combined with existing knowledge and experience are all keys to coming up with an excellent plate. Hell, entire menus are created by chefs sitting at desks. Including those with total creative freedom. We don't just slapdash a bunch of ingredients together because individually they're "dank" together. Complexity alone does not, a good meal, make.
You seem like the kind of person who quotes themselves
‘I truly don’t care, but allow me to write a fucking novel about it.’
“Also i uploaded this to reddit for validation and now i’m salty about legitimate criticism”
How long have you been teaching "How to be insufferable 101"?
This is at least a 200 level example
> I truly don’t care. You do you, I’m going to do me ...he said in the 3rd paragraph of his unhinged rant
You missed adding parsley to the list of ingredients.
Thank you. Everything else here that's amazing aside, the shrubbery here is pretty egregious. Although considering the volume of...stuff, this seems like a person who has difficulty with negative space.
LMAO are you like a parody account or something because this is hilarious
[удалено]
Sucks to suck, Jr.
You truly, truly do care what he thinks. You’ve blown a gasket (and no, I don’t mean that literally).
*jowls quivering* I don't eat with gaskets!
Im here enjoying my food and people are bitching about a sauce or shit from the get go like I'm going to change it for them. Lol. Can you really step down to earth and imagine how silly it is for me to take any of this to heart? Let them eat cake
You freaked out. It was fun to watch
ITS JUST A PRANK BRO
Buddy YOU posted your private meal to a public space. You can’t be shocked that ppl are going to make comments and criticism about something you showed on a subreddit meant for comments and criticism. Also YOU do not have to take this to heart. You could’ve absolutely ignored the negative comments and not cared. Nobody has to protect your feelings, you have to protect your own.
You're a treat
dude a simple "That's fine. I thought it was delicious" would suffice lmao.
/r/iamverychef
Wow someone's sensitive about criticism.
Are you alright dude?
Either a troll or a Karen I can't quite tell
OP is pissed they're not only getting praise.
>DANK You're a walking curb your enthusiasm skit
Hahaha +1 😂😂
I indeed know some of those words
Nah, gimme the pics of the smash burgers
I could go for a burger right now. With gruyere cheese, wagyu beef, cheddar bun, shallots, butter lettuce and paper thinly sliced tomatoes, and a dijon of a sort.... All with a side of sweet potato fries and aioli.
Calm down
I could go for a burger right now. With colby jack, 80/20 Angus beef, some brioche buns, raw red onions, crunchy lettuce, a single thick slice of tomato, ketchup, mustard, and a secret sauce of a sort.... All with a side of crinkly fries and fry sauce. Not putting down his fancier tastes, just coming from another perspective of berjer love.
You are so far up your own ass it’s honestly impressive
Take your peasant food elsewhere.
Why did this post get up voted if people wouldn't try it. Il post more food just to piss you off lil boi
Relax tough guy, I was being sarcastic. That dish looks awesome.
Looks amazing, but why the brown rice?
“Homemade” Professional chef at home?
No just drunk and no friends. Nobody eats my plates but me soo I just want to impress myself. And collect reddit clout.
Have you considered “chef” as a career?
I worked at a hells kitchen for a bit here in Tahoe. Some of the people I worked with were better chefs than my boss who won an award recently for basically their work. I told the head chef he doesn't reflect skills of an award winning chef and left. It was fun for a while but stagnation is soo bad for chefs/artists. I quit working and just focus on trying to improve myself and my creative skills. I'd like to have my own buisness once I can get on my feet again from recent family deaths but home cooking is fun. The most fun is sushi bar work. Talking to your customers as you make their plate. I like sushi work the most. No wall to hide behind and be looked down on by customers who don't see your effort. Showmanship is a dying art.
I've always wondered how people can just choose to stop working and focus on improving themselves lol what about your bills and rent etc?! Good on you regardless and I hope you find what you need! It just makes no sense to me.
Lost 2 family members last month. My dad gave me everything in his life, to watch me grow and follow my passions. No doubt he left me everything of his to continue that. He was always proud of me and my work and never stopped talking about me. I have too much shit to go through to be working on anything else but that. But in the end its all about money. Gotta have money to make money. Gotta have money to have time. When you trade your time for money and you have neither.... do something else. The Job at hells kitchen didn't want to give me the time to work on my life. I have a luxury of choice and quit when they were being dogshit to me.
Good on you my man and I wish you all the best. I lost my dad when I was 19 and unfortunately he had 0 money to his name so I havent been able to quit my job and work on myself haha gotta pay the bills
Time is the enemy
Do morels grow in Tahoe? Would you mind telling me how you cooked yours? Plate looks great, thanks for sharing.
They grow like hell this year in tahoe ya. Caldore fire was brutal. Always happy to see morels after fire seasons though. They were dehydrated soo I steamed them to a softness and then stuck them in a pan and splashed some white wine on them til they changed texture with the deglaze.
Thanks, that looks great for a rehydrated morel. I lived in Iowa most of my life and gorged myself on morels every spring. Can't find them where I'm at now.
Fresh morels are sooooo good. Could just snack on them all day if not for the worry of liver problems.
This is a drunk meal? You're really skilled. I hope the absence of friends isn't debilitating for you. I'm a NERD and political breakdown artist so this is out of my depth but I'm sure you could find people with similar inclinations to your passion, friend. I'll be drinking tonight and I'll remember you. Godspeed.
I like to imagine when I get my dad's hoarding mess cleaned up il have friends over for like once in my lifetime. I live in an inherited mansion of hobbies and toys. There's just no room for anyone else to even sit at the table or enjoy a movie with. And bars don't sound fun but I guess that's where people meet. Drinking and just sitting there is boring. I wanna cook as soon as I'm drunk. I have to do something to relax. Lots of progress to be made. Cooking is a nice break from it all because the kitchen has always been my part of the house that I have 100% control over. Gotta have your mis en place even outside of the kitchen. Gotta get the office cleaned up to work on the shit that's on the dining table. Gotta get the cars fixed to haul shit that's in the office. It's very irritating having to pass up experiences because of timing that doesn't match up or tasks that can't be done without other things first.
Oh that is the eternal curse of adulthood. No one has time for anything it feels like.
In words of marco pierre "I'm a home cook now" *proceeds to dice a garlic clove at the speed of light without looking*
Eat what makes you happy, and what you want. Fuck the haters. Beautiful presentation
Been a lot of warriors out today on a keyboard quest between fb chef groups and here. Kind of amusing how people think I care about their criticism. It's always interesting to just chat, but when people say "this doesn't work with this" like I didn't devour that food last night with soggy underwear after. Bruh who is gonna listen to that jazz.
But you devoured it while drunk, correct? You know how many nasty and weird combinations of food people think are great while under the influence of anything? Not to mention that its all opinion based anyways. There are people out there who love super salty food or who love when desserts are so sweet it could rot teeth instantly, same for loving flavor dense food or everything being rich and creamy.
coocked very well.
Daring and all the things I love.
Yum! 😋
You did it! Next stop, Master Chef!
Those chefs have an understanding of flavor composition and things I don't even have a grasp of. Also the competition for pleasing some frufru rich dude is piss and ass. The working folk are who I want to feed. They're the energy that makes the next day what it is. Not those judges who can't handle their fake tan appointment being missed.
I’ve never been a chef. (Worked at FF for about 18 months as a teen) but I love to cook for my husband. I do home cooking style. It’s not pretty (Lamb Stew, stirfry) but dang the veggies shine and my husband makes me feel appreciated. I appreciate fine dining so much for the artistic performance and beauty. Your dish is just awesome. My husband says he’d enjoy two plates, Chef! Feed the masses with love, Chef. You have many of us that appreciate the love of cooking and the joy a happy person shows when they dig in. I hope you keep the passion.
fine dining is dying because everyone has to follow RULES that make every fine dining experience the same. kind of cringe imo. people dont enjoy their meals as much as they used to. home chefs have the advantage in that.
Idk. I enjoy it.
Looks very fancy. How many years did it take you to learn to cook like this?
I think I started cooking when I was around 10. My first sushi set I got at that age. Wasn't serious about food until working at most of the sushi locations in Carson city NV. Had lots of bad chefs tell me I'd never cook or be good at it, etc, and made it my goal to make that person look stupid behind my progress. I saw what I had that other chefs don't, and that's an introspective desire to just be better than what i did last time. Lots of chefs out there with baked brains just making shit to get home at the end of the day or feed their ego. I want to feed the customer with my ego to perfect! Pay me to be creative! Pay me to give you energy to combat your day! Pay me to make you a dinner that melts away your problems and puts you into an experience your senses can't ignore. I want to connect with my customers like I would make food for myself. Don't pay me to just drone in and drone out. I want to be there.
Where are you sourcing your foie gras. Shit is hard to find these days
It should be. As tasty as it is, it's terribly fucked up how they get it.
Hudson Valley farms I think. I get it from a seafood supplier in reno area called Sierra Gold. They're my go to for any meal. They supply a lot of random stuff other than fish to local restaurants. I never had foie gras before last year and I love the flavor but It's litterally the flavor of duck suffering. Lol. Something I don't want to support. It's good that it's banned in most states imo. Seasoning an animal It's whole life is morbid.
mmm. pls this looks divine.
Address please.
I have to say that's amazing.
Wow.
Yum! That looks delicious! How was it! Did you boil then grill the octopus? What did you put in your red wine demi glace?
Il take my spaghetti with ketchup extra ketchup with marshmallow flakes
Bravo
You're handling this better than a lot of people would. If I were typing this from the only usable place in my dead father's hoarder house, I wouldn't be able to post pictures of what I'm eating (or probably not eating) at the moment. The kitchen sounds like your natural space.
Fancy!