Today at work, on top of my regular duties I helped roast a whole fucking pig. A first for me. We brined it for about four days, then we roasted it over charcoal, onions, garlic, and cedar planks. We were taking shifts flipping it and spraying it down with a spray bottle with one part bourbon, one part apple juice, and one part apple cider
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Extremely happy with the way this one turned out.
Braised beef brisket, sautéed wild mushrooms in a red wine Demi glacé, a crustini imbedded with a quail egg, snow pea purée, amaranth salad with a blackberry vinaigrette, and horseradish foam. Really proud of the plating as well. I love this dish.
I got one of my favorite films ever in the mail a few days ago. Criterion Collection blu ray edition. It's fucking rad.
"No, they either can't hear us, or they don't understand."
"Son of a bitch. I'm sick of these dolphins."
From my experience, when you work in restaurants you get to work with rad people. Sometimes things like this happen.
I went to gather the necessary implements I need on a daily basis to do my job. When I came back my knife was here. Right next to my grill. Naturally, it made my day. The asparagus was expired, but the fries were hot, fresh,
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Done binge watching Game of Thrones and drunk. So I got to see this. Pretty rad.
I haven't done this in a while. I was busy with the competition, and may has been a busy month for me. But this dinner feature I'm really proud of. It was fucking delicious.
Grilled Yellowfin ahi tuna steak (rare as fuck, of course), with a teriyaki sesame Sriracha glaze, kimchi salad, coffee braised heirloom carrots, and capers.
I'm awake late enough and drunk enough to see one. The best part about living in the Midwest is the sunrises and sunsets. Fucking beautiful.
The final plate-up. Five plates. Four for judges. One for presentation. Braised pork belly, mustard tempura fried Brussels sprout leaves, black butte porter foam, maple cayenne sweet potato mousse, micro arugula and amaranth salad, pickled shallots, and house made whiskey bacon.
In my first competition I beat some Chefs that have went to culinary school and have been doing this their whole lives. I'm pretty
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Look second place in the pork category. Pretty fucking stoked about that. It being my first competition and all.
