Ratatouille. It sounds fancy but is just a one pot meal and it is fairly filling while still being pretty good for you.

Yim, looks amazing. Restaurant quality fare and that cauliflower pic belongs in a cookbook.

Thanks for the kudos but I feel I'm more of a broken record these days since I haven't done anything new or innovative since I was working at the restaurant, Im pretty sure everything I just posted was posted here years ago (still holds up as some of my favorite go-to's tho)

and Full disclosure, I grabbed the cauliflower picture from the internet because I couldn't find any pics of my grilled cauliflower (which looked no where as good as the one I posted but I wanted the reader to aspire to greatness ---the rest of my photos of my cooking )

haven't tried bayley hazen blue yet or anything else from Jasper Hill Farm, probably because the PNW makes great cheese and that's what you usually find in local stores....
...speaking of which, if anyone happens to come across blues from Rogue Creamery i suggest giving them a shot. Rogue River Blue and Oregonzola are particular favorites.

fun fact:

A little fresh spinach pasta

This thread is crazy now. Here is left over tri tip for japanese curry over udon noodles.

Eggs Benedict

My famous roasted chicken broth sans broth since I accidentally dropped the entire pot it had been simmering in the sink. I do not recomend the technique

Looks good.

got creative this morning and combined 2 breakfast favorites: egg and cheese on an everything bagel, and tamago kake gohan. turned out tasty enough that I thought it was worth sharing.

the seasonings are grated parmesan, Trader Joe's everything bagel seasoning, and hot sauce.

If everything rice isn't yet a thing, it should be. Very creative!

damn that rice dish looks tasty, never heard of it before

how much is that Trader Joe's everything bagel seasoning? Its 8 bucks on Amazon and I'm wondering how much extra it is at Amazon

its 1.99 in store i think

i'll have to try to remember to post pics this weekend. i made three french omlettes this past weekend using the Jacques Pepin constant stirring to get small curd technique. honestly didn't care about using black pepper instead of white, no herbs 'cause i didn't have them, put a generous sprinkle of sharp cheddar inside before folding, and they were a little brown on the outside 'cause spouse has a serious thing about runny eggs and i couldn't convince her otherwise so i let them cook longer than Pepin would. i think i nailed the shape
...best damn omlettes i've ever made. rich, fluffy and delicious.

Everything TKG is an amazing idea, can't wait to try making it.

Nice. To make them fully cooked without any browning, use low heat, and let it sit on the edge of the pan after its folded for 20-30 seconds longer than normal.

I generally respect the French for all they've done for culinary advancement, but there's a few things they came up with that are just insane. One of these is subbing white pepper for black pepper as if they're the same thing just a different color. White pepper is the most revolting flavor I've ever experienced and tastes nothing at all like black pepper.

There is white pepper in your black pepper. White pepper is made by taking the outer coating off of black pepper. It isn't as good, but it shouldn't really revolt you.

A couple of things I've done lately, learning to bbq. Smoked ribs:



Pork belly strips:

Aidan bbq looks solid.

so i'll preface this post with a few caveats...

this was cooked by my wife, not me. let's just say she has some struggles in the kitchen. she's really good at boiling, broiling, and baking, but when it comes to cooking something on the stove when any sort of temperature finesse is involved things tend to fall apart pretty quickly.

she watched while i made a few french omelettes this past weekend and thought it was something she could possibly do. she was asking if the technique would work with two eggs instead of three and i told her i was skeptical it would be as fluffy but sure, give it a shot.

fast forward to this morning when i got a text at work. it was her day off and she gave the two egg omelette a try for the first time.



we'll have to work on the egg whisking and omelette folding techniques, but i was so damn proud of her. i also need to coach her on the importance of getting interior shots to show the creamy goodness.

Possibly even more important in cooking than in porn.

Lol

Pretty damn good for someone who is stovetop-challenged.

I was going to post, "Hot Pockets!". This post kinda changes the context.

Not my cooking but some pics of the incredible food I had while in Bavaria for work this past week.

Slow roasted pork shoulder with potato dumplings.



Schnitzel with mushroom gravy and fries.




And the best beer on planet Earth.

Nice. one of my favourite dishes is Schweinshaxe, which as you probably know is the knuckle rather than the shoulder. Have you had it yet? If not - do. Being in Bavaria you've probably seen it on most menus already.

That's inspired me to pick up some hocks at the butcher's this weekend and give it a go. Sauerkraut and dumplings will be attempted also. Pics will follow.

EDIT it seems there is a two week fermentation period for the kraut. i'll check back