I’m a mustard lover myself.

This should be illegal

I prefer a sauce made with ketchup, how about you guys?

Japchae dinner

Cartoon of what I cooked today thanks to AI
Turkey wings, cabbage, corn

Gut Health Breakfast

Tofu Curry

Abomination

40-day house-aged New York striploin.

Who wants food poisoning!?!?!

Cheesy hassleback gratin for Friendsgiving today

Detroit Style Pizza: Second Attempt (more pics in thread)

The dough was slightly too dense this time around. Seems like an overcorrection from my first attempt which had dough that was too dry.

Next time, I’ll need to be a bit more sparing with the toppings. Otherwise, everything else with the pizza was on point. Hoping to nail this next month when I make it during the holiday break.

Beef lasagna as the main to go with my invisible apple cake dessert

I got influenced. Invisible apple cake

Soup season! Roasted tomato soup

Ehh, let’s do a two-fer.

Classic Belgian waffle and chicken.

There was far more trial and error with this one as it took at least a dozen tries.

I incorporated stiff peaks egg whites into the waffle batter and marinated boneless, skinless chicken thigh is buttermilk until I lost patience.

Just needs a little hot sauce and a fried egg next time.

Annual BBQ tourney in Texas.

12 briskets
6 pork shoulders
40 slabs of ribs
30 turkey breast
10 pounds of wings
10 pounds of sausage.
3 hours of sleep in 48 hours

Buncha money raised for a good cause.

It’s been awhile since I’ve posted. Managed to nail down Orange Chicken after half a dozen attempts.

Want to make this again soon, but would love some suggestions on what can be served with this? Maybe some broccoli?

Pastries form kasama. Not my cooking but this group needs to know about this amazing bakery 😊

Salamon nigiri

i am a chef now în România want to come finland

Filet Oscar. Snow crab meat, filet I found in the back of the freezer, twice fried russet potato fries, bernaise, $10 bottle of Costco’s finest.

Hope you all have a great week this week.

I did a horrible job scoring the skin, but here’s my duck breast, roast asparagus and mashed sweet potatoes

BBQ Chicken yellow rice and vegetables 👨🏾‍🍳

Homemade spaghetti with a Hint of parsley

6 half slabs of babybacks in honor of my prodigal son’s visit. Hardwood chunk charcoal and cherry wood splits rolling smoke at 250-275°F for 3 hours. Into a Dutch oven with a Modelo Especial beer to braise for an hour. Then shellac multiple layers of Stubb’s Original until the desired level of stickiness is unctuously achieved. To be served with roasted corn on the cob, requested Mom-made mac & cheese, coleslaw, tater salad, bean & fregula salad, and sliced heirloom maters.

Not cooking, but good eats. Picked up takeout after a long day on-site with a client. Soul food from a combined liquor store/takeout joint. Black owned, next to a gay nightclub, in a majority Arab/Muslim suburban area of a midwestern industrial city. Meatballs in gravy, mashed spuds, mac & cheese, and collard greens cooked with smoked turkey. Have had their meatloaf before. Yet to try smothered porkchops, catfish, chicken, BBQ, or other sides. Very, very good but far too much to eat.

Lucky happenstance making some pulled pork. A while back got a deal on a “pork collar” rather than my more typical pork butt. Pulling it out of the freezer it turned out my pork monger cut it into 4 wonderfully marbled boneless steaks. Applied rub overnight, then smoked using charcoal & cherry to the stall, then braised to 210°F internal in a drinkable lager beer. Shredded wonderfully, with excellent Smokey flavor given high surface area. Fast, ~3 hours in all vs. 6-8 hours for a bone-in butt.

Brown butter carrot cake with cinnamon brown sugar buttercream

Garlic Rosemary Bread

Rolling smoke on the year’s first yardbird. Simple prep - spatchcocked, salt, pepper, paprika, hickory.

Rolling smoke on the first ribs and pulled pork of the year.

Cannolis. Old school.