What Are You Eating?

Buzzy said:
Chef @Brute - I too have wondered about the meals you prepare; they're often (almost always) not what was common table fare for me growing up on a small farm in Sequim. I enjoy seeing the ingredients you use, the prep and the final presentation.
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I may have inherited an inquisitive appetite for recreating dishes from my mom…she could eat something she has never had before in her life at a restaurant or friends house and be able to figure out how to make that dish at home.

Most of what I cook today, I also did not eat growing up…but as I got older and began to travel and dine out eating local cuisines, I developed a diverse palate…for me, it’s the food that makes traveling most rewarding (unless I'm fishing, then food is secondary)
 
It was on this day eight years ago when Jerry D had me over to his place for a full Scottish breakfast that he masterfully prepared. Eggs, haggis, black pudding, white pudding, rasher bacon, bangers, tattie scones, fried shrooms, fried tomatoes, beans, the whole lot. I made some proper Irish Coffees to wash it all down.

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A bit left field but we roast a chicken once a week and I used the drippings for adding to a gravy, it’s about 5 yrs ‘old’ now but gets frozen after use until the next time. It is now a dark brown that I thicken every so often but an amazing depth of flavour and so darned good.

Dave

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We had a group of friends over for dinner tonight and I had an excuse to go big for the first time in a while. We went full Piedmont inspired Sunday dinner.

I custom ordered a 7.5 lb seven bone roast (bone in chuck) from Butcher Boys. It's a pretty slab of meat.
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It got dry brined overnight then browned off under the broiler because I didn't have a pan big enough to sear it.
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I built the braising liquid with chunky mire poix, garlic, rosemary, bay leaves, tomato paste, a bottle of Barbera d'Asti, beef broth, and fish sauce.
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Wrapped it tight and left it so it's thing in a 300 degree oven for 4 hours.
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Served with rosemary sourdough, parmigiano polenta, braising liquid gravy, roasted asparagus, and salad. And a nice barolo.
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Gary Knowels said:
We had a group of friends over for dinner tonight and I had an excuse to go big for the first time in a while. We went full Piedmont inspired Sunday dinner.

I custom ordered a 7.5 lb seven bone roast (bone in chuck) from Butcher Boys. It's a pretty slab of meat.
View attachment 177674
It got dry brined overnight then browned off under the broiler because I didn't have a pan big enough to sear it.
View attachment 177678
I built the braising liquid with chunky mire poix, garlic rosemary, bat leaves, tomato paste, a bottle of Barbera d'Asti, beef broth, and fish sauce.
View attachment 177675View attachment 177676View attachment 177677
Wrapped it tight and left it so it's thing in a 300 degree oven for 4 hours.
View attachment 177679
Served with rosemary sourdough, parmigiano polenta, braising liquid gravy, roasted asparagus, and salad. And a nice barolo.
View attachment 177680View attachment 177681View attachment 177682View attachment 177683
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Solid man…
 
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