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Damn. Bravo dude. That looks F’ing delicious. I would love to hear more about what you thought about the flavors. You said something about “smoked olives”?

Did a guided truffle hunt in the Willamette Valley. It was a great trip with the fam. Brought home 4 Oregon white truffles. Cleaned them up and made a compound butter. Slapped a pat of that onto a ribeye and had some crispy smashed potatoes and roasted carrots on the side. It was fun to...

That's a beautiful plate of food and a perfect temp on that steak. That aside and addressing the point of your post, well done sir. In addition to a good meal, you provided a good example that I hope resonated wtih that young man. I live in an area where you can't take 5 steps without passing 10...

Hang on now. Are you calling a crepe, a "shrove"?

Thanks man. We were really happy with how everything turned out. It’s ridiculous how much a good meal and a good bottle of wine can make for such a good night

Finally had some free time. Frenched ribeye to a perfect medium rare. Mushroom mezzalune in Parmesan cream sauce on the side. Washed down with a local Merlot. Cantucci and a dessert wine to finish. Everything made from scratch

Perfect ingredients with the heel of the bread. Hell yeah!

Just curious, have you been running a BAP for those 120k miles?

No cutting required for cat back. Axle back is where you’ll see cutting required. The stock GT exhaust is all a single piece from the cats back. It helps to have a friend to get the OEM unit out from under the car when removing

Wow! That fish is coated and fried beautifully! I would absolutely love to sit down to that meal. Bravo!

Homemade butter and crusty bread. Carbs and dairy, I can’t be stopped!

Nothing says “holidays” like carbs and dairy. A couple baguettes, some mac and cheese, and a shepard’s pie for the spread

I’m not sure how you want to cook it but I can tell you what I did and what I thought. I followed the common approach for pan searing. Washed and dried the breasts, made shallow cross cuts in the skin, hit the skin with salt only, then placed in the fridge for a couple hours to finish removing...

A couple dinners from the past week: 1. Pesto pasta with spicy Italian chicken sausage. This was my second attempt at focaccia. 2. Duck breast carbonara.

Always a bit of a gut punch but hopefully they still taste good

Gorgeous, absolutely gorgeous. Is that fried chicken or a pork cutlet next to it?

Very impressive! Thank you for the link. It is surprisingly difficult to find quality fresh seafood despite living in a coastal state. This past weekend we made a special trip to a fresh fish market only to receive a funky batch of scallops. The commute there and back, the premium cost, and...

The answer was worth the wait! I have so many questions! 1. What are you going to do with it? 2. Have you tried it? I’ve never seen marbled fish like that. How would you describe the taste? 3. If you don’t mind, where did you order it from? 4. Will you eat some sashimi style? I know some...

A5 strip? Like $5 million dollars of it?! Edit: the “fins” of fat in it make me think I’m wrong. I’m curious!

Yeah, I'm curious. I want to see this meat and cheese cannonball in all of it's smoked glory.