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I've gotten way better at making the bagels I make even all the way around.

Also people are paying me for bagels now, which is ridiculous to think about. It's exciting, but also I'm sad that I can't eat these myself hey would you mind if I followed you?

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food, fish 

i’m not really good at taking pics of my food but holy shit this was good and i’m very proud of myself

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Standard Captain's Blood!

  • 2 oz Jamaican rum
  • 1 oz lime juice
  • 0.75 oz falernum syrup
  • 2-3 generous dashes of Angostura bitters

Shake hard for 30 seconds to chill, dilute, and generate ice chips; gate pour (don't strain) into a chilled coupe rimmed with lime juice; garnish with three dots of Angostura bitters (an eyedropper helps) and a wedge, wheel, or twist of lime.

Household favourite, this one.

It's Tuesday, so by now you definitely know the drill: salmon with lemon & dill, fingerling potats, cherry tomatoes with feta & basil, baked asparagus with lemon, garlic, and Parmesan.

I overdid the fish just ever so slightly, but everything else was great.

Man, I haven't cooked rice in just altogether too long. It's hard to work it into my meals and still hit the protein, calorie, and macronutrient targets my trainer and I have worked out.

But I really want to make mushroom bonito rice, and grilled and stuffed onigiri, and I've never made a proper Persian tahdig...

alcohol (margarita) 

In case you were curious about the visual difference between a classic margarita that is gate poured versus one that's double strained, here you go!

This is a simple 2:1:1 ratio of tequila, Cointreau, and freshly squeezed lime juice, shaken hard for ~30 seconds and poured into a chilled coupe half rimmed with salt. Some recipes call for 2:1:0.5:0.5 ratio of tequila, lime juice, Cointreau, and simple syrup; for me that usually depends on what any particular batch of limes are bringing to the party. (In this case they were a little disappointingly lacking in tartness, unfortunately! Not exactly something that extra sweetener could help though.)

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Brioche bun with cinnamon filling 

Hooray! This is a success

I'd like to figure out a way to get the filling to spread more throughout the bun, maybe twisting and folding the dough before it rises the second time? But it's what I wanted: a rich plain bread with a little bit of cinnamon sugar

I'll post the recipe below, I really like this bread

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Brioche buns 

I've got images again! I overproved the dough, I think, because it was easily doubled in size and had some big air bubbles— I think the kitchen being 5° warmer today made a much bigger difference than I thought while I was at the laundromat, they've never risen so fast

Now to wait half an hour to cut into one

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Chilean neighbor gave me some merquén to say thanks for a thing last week, and oh my god this is the best seasoning of my LIFE

Made a marinade of the merquén, olive oil, salt, pepper, lemon juice and zest. Marinated & baked chicken thighs, then mixed into a farro dish w/onions, grape tomatoes, garlic, spinach. Garnish w/ricotta & green onions.

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Mussels in Moroccan style. Added green chili for spice, but it’s optional. Like the best dishes, served with bread for sopping up the sauce

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food pics ( homemade 🍕 ) 

Orbit got a pizza stone for her birthday, and we finally debuted it.

On your left, a regular but excellent tomato sauce and pepperoni; on your right, Bravado Spice’s creamy herb & jalapeño lies under chorizo and fresh mozz, topped with smoked pepperjack mixed into shredded mozz.

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Clock times are fake!

Bleu cheese mashed potatoes, steak, sauteed king oyster mushrooms

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food pic 

tried a different egg poaching technique and it turned out great.

used a small but deep frypan, brought water to the boil, splashed in some apple cider vinegar (idk how much), turned it down to a simmer, poured in the egg, turned off the heat and put on the lid for four minutes and voilà!

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Trying to save a failed sousvide recipe by throwing it in the pressure cooker has an powerful “there must be a better way” energy to it that I’m quite unhappy with.

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I have acquired

a rutabaga

and I intend to roast it
and DEVOUR it

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Steak & rice 

I made chimichurri out of cilantro, it worked very well

Steak, chimichurri sauce, yellow rice with corn, pickled onions

Simplest possible dinner tonight: I put together a nice batch of dashi and brewed an entirely pleasant bowl of miso. Nothing adventurous, just sliced cremini mushrooms, thinly sliced scallions, white miso paste, a couple of scant dashes of mirin - just to add a slight hint of sweetness - and some wakame flakes.

Next time I'll put some more work into the dashi by letting my kombu soak for a few hours beforehand and by shaving my own katsuobushi, but that wasn't the shape of the evening tonight.

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