What did you eat last night for dinner?

[mgm9128]

 

[coolpapa]

Would you mind sharing what you did with that fennel?

 

[mgm9128]

Peel the outer layers and juice the trimmings. Make a caramel, deglaze with the fennel juice, infuse with the leaves. Simmer the fennels in salted water with a slice of lemon until tender, let cool in the cooking water. Slice in half, sear face down in oil, add butter to further caramelize, flip, baste, add caramel and reduce, basting, then let hang out in the pan for 20 minutes or so to soak in the juices. Reheat and glaze, finish with some of the fronds minced and a squeeze of lemon.

 

[coolpapa]

Thank you.

 

[vdubiv]

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that's some beautiful thyme, also on a side note I opened a spaghetti squash the other night where all of the seeds inside has already sprouted, it was cool, I should have taken a picture and posted it on here!

 

[mgm9128]

 

[mgm9128]

 

[mgm9128]

Nagaimo frit

 

[ehkay]

 

[mgm9128]

 

[mgm9128]

The Polish housekeeper definitely wanted to smoke some kielbasa but she was a little too dry-aged for my palate.

 

[mgm9128]

back on keto for the next few weeks. Running for town mayor in April, must be in peak physical form for ultimate political domination

 

[mgm9128]

Green Party salmon

 

[mgm9128]

I tell you how I make that green butter.. sweat some shallot in butter, then add a little minced garlic and sweat some more, then get some Ricard or Pernod and deglaze, then reduce till dry then deglaze again, then reduce until dry, then deglaze again, then do it once or twice more until you feel like you’ve done it enough times, then add a block of butter and swirl it around the pan just to get it soft but not melted (use a little whisk), then chop up a head of parsley, some tarragon and chives (chervil if you’re lucky enough to have it) don’t measure just use your tongue and nose to balance it out then season with some salt and lemon zest until it’s really tasty, some almond flour and breadcrumbs to stabilize (spread a little on a pan and broil a little bit to check for cohesion), then spread on some parchment and roll it out, top on your favorite fish, meat or fowl.

 

[Despos]

IIRC, coney dogs are indigenous to Detroit. Heart was originally used to make the meat sauce, but not today.