What's cooking?

Finally able to share last weeks roast

 

I love the colour of your roast.

 

Had some fun pulling out Anova to play with. Hanger steaks and T-bone sous-vided and seared. Root veggies were cooked sous-vide in my combi oven though.

 

Need to come over man that looks good.

 

Anytime, bowing and swine is also just very close, LP quality meat too. If you want to shop from good butchers around this side of town, there are quite a few: Pino's dolce vita, Victor Churchill, Feathers and Bones, Colin's butchery, and my local Dulwich Hill gourmet meat

 

Dude, my waist wouldn't be able to take on all that.

 

Jeff, Schanop and Rami, you guys brought tears to my eyes. Maybe they were just salivating.

 

Farmers' market opened last weekend. Went this morning and picked up a few things for dinner tonight:

 

You are eating like the proverbial King (or Queen)

 

The end result:

 

A feast for the eyes and I dare say... the belly!

 

I want a plate of those. Or maybe two plates…
Looks pretty delicious

 

Drooooolinnn.. ave

 

Shrimp



And grits!

 

MmmmMM! Shrimp and grits! I would eat that. I haven't had really good & fresh shrimp in a long, long time.

Was really hacked off because the salmon we got at the farmers' market that was supposed to be "barely dead" was somewhat woofy. At least the hollandaise was good. I used too much butter cooking the morels, so all that morel-infused butter got whisked in to the hollandaise. It was dandy.

 

There is no excuse for bad salmon up there. That is one of my favorite parts about visiting my sister, all the Pacific seafood that I don't eat here because it's all four days out of the water.

 

that plate looks magnificent Lucritia

 

Yeah, how'd I miss that? Looks amazing!

 

Thanks guys!

More casual fare tonight. Chicken fajitas, guacamole & chips, and a somewhat toxic looking margarita:

 

I'd still drink it.