what are you eating today?

[youkinorn2]

Lamb rib chop, buttermilk poblano purée, asparagus, hon shimeji, charred scallion

Bibb lettuce and curried buttermilk dressing

wrote some shit about cooking these things here: http://tongueandtooth.tumblr.com/

Edited March 12, 2014 by youkinorn2

[WillKhitie]

Burger me.

 

[SSchadenfreude]

burger me also

 

[WillKhitie]

^ <3 Are we meant to be?

 

EDIT: Pizzaz.

 

Edited March 14, 2014 by WillKhitie

[SSchadenfreude]

 

 

 

 

[WillKhitie]

Curry Ramen

 

 

Black Ramen

 

 

Not Ramen

 

[ThinFinn]

some recent eats:

[ThinFinn]

yesterday evening

...and today

[runforcover]

from a few nights ago:

 

 

 

beef tenderloin with whipped potatoes, chimichurri, shiitake mushrooms, bell pepper coulis, and bordelaise sauce

[WillKhitie]

Packed orders of cookies, butter popcorn on the left.

 

[ThinFinn]

more stuff from the last days

[SSchadenfreude]

 

 

 

[lexerone]

Breakfast Steak Torta x Eggs Benny

Edit: Iced Vanilla Earl Grey Tea

 

Edited March 31, 2014 by lexerone

[ThinFinn]

sunday morning breaky...

[_ironman]

girlfriend's dad hit a baby deer -> venison stew

 

carrots, cauliflower, cabbage, mushroom, cola, orange zest, curry, chili

 

[po_boy_fuuma_hatesbargerz]

wrote some shit about cooking these things here: http://tongueandtooth.tumblr.com/

 

I'm not ashamed to say that I've followed your blog for a year or so now, and I deeply appreciate the thought and complexity that goes into your dishes. I cook a lot for myself and friends, but the sheer thoughtfulness and beauty in simplicity I see on your blog inspires me to appreciate the individuality of ingredients, and try and approximate what I see you doing. 

 Please write more about technique and often, why you throw the things you do together. Finally, thank you for writing and exhibiting your talents. 

[WillKhitie]

A new restaurant opened in town called Your Local. The PR release is the usual "seasonal ingredients, rotating daily menu" that we've all heard before, specially in this Bourdanian day and age.

 

It is though probably the first ones to deliver, and I'm nothing but glad to be proven wrong. Picked this out of their Saturday's brunch menu—baked pork (chorizo) and beans, rocket on toast. 

 

 

Must have been back to to this restaurant (B&T) at least three times in the last two weeks. The food is a lot closer to what you'd see in Baja than the usual cheese sauce smothered TexMex burritos. (I'm assuming this by way of how they like to bread and fry their fish.) 

 

Other than being the only place in the country that can sate ones tostada craving, they also serve a monster Korean-riff on tacos Al Pastor. Lots of hot and cold interplay, and lots of whatever the hell umami is supposed to taste like, imho.

 

 

Continued attempts at baking have sort of inadvertently spawned this small micro-business that I decided to put a bit more effort into. Basically been supplying a coffee shop and a brewery with pastries, i.e. my version of the Momofuku Compost, and Keller Double Chocolate.

 

 

 

Slipped back into my old habits and went full ramen over the last week. In spite of the Nagi open in town, which seems to be everyone's new favorite, there's just too much subtlety in Yushoken's bowls to ignore.

 

I do my best to leave the smoked belly alone for the duration of the meal. The soup stays warm enough that the smoked barbecue / caramel flavor starts to spread to the immediate area around it. 

 

 

Edited April 4, 2014 by WillKhitie

[youkinorn2]

I'm not ashamed to say that I've followed your blog for a year or so now, and I deeply appreciate the thought and complexity that goes into your dishes. I cook a lot for myself and friends, but the sheer thoughtfulness and beauty in simplicity I see on your blog inspires me to appreciate the individuality of ingredients, and try and approximate what I see you doing.

Please write more about technique and often, why you throw the things you do together. Finally, thank you for writing and exhibiting your talents.

Really touched and honored by this, man. I'm glad you find some value in it, and it feels good to be cooking for more than myself and my friends in some way.

I'm hoping to get more consistent with thought-out (or at least thoughtful) posts in the near future. Been dealing with some personal shit, but feeling better lately and very ready to get some good stuff going.

And here's the last thing I cooked. Quick weeknight dinner. Wish the scallops were better quality.

 

 

scallops, kumato tomatoes (and tomato "strawberries"), zucchini, fried and raw basil, mustard oil

Edited April 2, 2014 by youkinorn2

[ThinFinn]

oooooooooh lord! :-*

beef steak topped with grilled onions,

sweet potatoes stuffed with grasfed butter, bacon and grilled onions

avocado sprinkled with bacon...boom!

[_ironman]

Papa Chang taiwanese diner

 

tempura shrimp

popcorn chicken

egg + brisket wrap

 

 

[_ironman]

Congee Queen afternoon tea

 

stir-fried turnip cake with shrimp + chicken

bbq roast duck noodle soup

shrimp dumpling egg noodle soup

red bean + ice cream drink x2 + 1 lemon tea to go

 

Edited April 9, 2014 by _ironman

[SSchadenfreude]

 

[gollygee]

Nordic cuisine, so i don't know the English names for everything.

 

Oyster natural (my first one)

 

 

Norwegian lobster w/ bbq mayo, caviar etc.

 

•  
• Skate, asparagus & horseradish
•  
• 

• Zander, cauliflower & "heart" clams

 

• Veal, carrot & söl

[SSchadenfreude]

[tac0tron]

Crispy Duck

 

 

Meat Pie

 

 

Kimchi Beef Tofu

 

 

Fucking Sonics

 

[lexerone]

[WillKhitie]

 

 

[ThinFinn]

made an omelet the other day...

[untrue]

In no particular order.

 

 

 

 

 

[SSchadenfreude]