I don't do stir fry that much but had a bunch of ingredients that tipped that direction. Might not look like much, and the wok seasoning sucks, but this was super tasty:



Nugget sized chicken thigh coated with Argyle Street blend before frying: https://www.thespicehouse.com/argyle-street-asian-blend

Ginger, garlic, thai chili (from my hydroponic office garden!), onion, celery, purple cabbage, rice vinegar + soy sauce.

Miles ahead of previous stir fries and primarily because I worked in batches rather than overwhelming the heat source.

Wish I had the skills you guys have! Really bad at cooking, but after my getting an instant pot I thought I might be not that bad at this stuff. I have to read instant pot for dummies and how to articles (good example) LOL. I started with soups and then tried new stuff just recently. I even made a spaghetti the other day using it (I wish I took pictures) but hopefully I can post some of them in the soming weeks!

Carnitas. Cooked the pork shoulder in pineapple juice with a bunch of aromatics. Served it with pineapple.

Beautiful!

looks good. I love making carnitas for a crowd.

lol. :thumbsup nuggetz

Yeah I was cooking for ten and hungover so I just put 30 tortillas in the oven on low then steamed/rested them in a big pot. Gets the oils moving but none of the black.

Red chili

1 lb ground bison
3 lbs beef chuck boneless ribs
Onion garlic roasted red bell pepper roasted poblano pepper diced
Chili “paste” by boiling dried ancho and árbol chilis with garlic and stock and blending
Coffee
Homemade Chili powder blend, bay leaf
Crushed tomatoes
Some garden zucchini squash and summer squash at the end
Fish sauce
Franks hot sauce
Lime juice

The chuck cooked longer than the ground bison..

Quite nice!

i really love the chef show on netflix and would recommend that everyone check it out if you haven't seen it. choi comes across so well on this show and his relationship, kindness and rapport with favreau really shines. i'd love to have cooking lessons with him. it's just a super enjoyable, relaxing watch.

+1000

Funny you posted the this, I mentioned it here a while back, got distracted and quit watching.

Just resumed a few days ago and was thinking what pure joy this is to watch, I need to remind those folks at 2+2 but was like nah, they’ve already heard my spiel

Well, I’m gonna sing it’s praises again, it’s a really fun show and makes me want to cook

Is it literally called "The Chef show" ?

yup

Thanks, looks good !

Sweet!

How dare you?!

Some friends who are into eating fancy coming over this weekend and we're gonna try to cook this menu.

See pretentious and non-pretentious menus attached.

The pretentious menu made me salivate--and I've just finished dinner!

The non-pretentious one made me laugh.

I guess it depends upon what effect you are after. Perhaps give one (non-pretentious?) to the guys and the other to the women.

Sounds great!

Lol. Planning to print them double sided

So I've been listening to David Changs podcast and it starts by talking about the process of opening Majordomo in Los Angeles.

Apparently he is serving some French fries that people are going nuts over but he says they're not always on the menu because they take so much work. He said they take 3 days to make.

WTF?

Has anyone been to Majordomo & tried them?

What on earth could take 3 days?

I can see soaking the cut potatoes over night, so that would count as one day.

Maybe par fry and freeze them next (day 2)?

Fry on the 3rd day?

What's taking three days?

He's probably fermenting/pickling them before cooking.

On Saturday, some friends and I cooked an eight course meal for a party of 8. Ostensibly, this was for my birthday, but mostly it was just to see if we could do it or not. Happy to report that it was largely a success. All the food, with one exception was good+ to excellent, and the pacing of getting dishes out was about a thousand times better than I expected.

A few takeaways:
1) This kind of thing requires /a lot/ of prep. I started getting things ready on Wednesday, ordered some ingredients online, and went to 9 different stores locally to source everything we needed. Then I took Friday off work to prep everything.

2) Probably impossible to do effectively with one person. We had 5 people cooking, cleaning and serving day of meal.

3) Sous vide FTW. It was really nice to be able to not have to worry about exact timing for fish and meat courses because we could just leave them in the bath until ready to serve

4) dishes are an issue. For the first time ever we used all 16 place settings of china my wife and I received for our wedding 15 years ago. And we still had to do a bunch of dishes during dinner. Same deal with stemware.

5) know somebody who knows wine. We outsourced pairing recommendations and I'm glad we did.

6) planning service is important. We have a big whiteboard in our house that we used to track progress. Everybody took responsibility for getting a dish or two out and it seemed to work pretty well.

7) have a big kitchen with lots of counter space and lots of options for cooking (multiple ovens, big range, sous vide equipment, etc).

Anyhow, here are a bunch of pictures. Happy to answer questions if anybody has them. All in all a lot of work and a lot of fun. Will probably try something similar next year.

Wow foobar just wow, is that six different types of macarons you made? My first thought when I read the first sentence was holy crap that’s a lot dishes. My in-laws do stuff like this although even they don’t attempt 8 dishes and I aware I spend the whole day in the kitchen helping with dishes.
Congrats on the birthday and successful dinner.

Are you from Quebec? My French is bad but I thought you served Chateaubriand and apple sauce. I think its purée de pomme de terre.

What a feast!

Very nicely done, everything looks awesome!

That's ok I suppose, but I had hot dogs and baked beans for dinner tonight.

j/k That is beyond belief! Thanks for all the pics.

This right here



The rest is great too, but dayum.