AudiBull

Non Kebab, let's talk about it.

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Starting this since I'm tired of Modo threatening to kick me in the nuts for posting non kebab related food in the kebab thread. Share whatever you want. No rules!

 

Ten pounds of dry aged prime ribeye on Friday.

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Thursday was duck. Gravy was made from duck fat.

Here's a few more from the last two weeks.

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Pizza.

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Quail.

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Sashimi at my favorite Japanese restaurant in Cincy.

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Had a tasting at a great Italian place, Nicola's.

Compressed melon salad.

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Hamachi Crudo with Daikon served in a mushroom consomme'.

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Foie with berries and a rhubarb gelee'.

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Triangelo with corn, chicken, ricotta, dates, and maitake.

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Ricotta gnocchi with three cheese fonduta and shaved truffles.

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Branzino with mascarpone, potato, and arugula.

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Berkshire pork loin with apricot, parsnip, pine nut, and maitake.

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Not my pic, but their bread basket alone is worth the trip.

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I made about two gallons of salsa and ten jars of pickles earlier this week. Gardens are doing great.

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Another tasting at a local restaurant, Orchids at Palm Court.

Local Paddlefish caviar.

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Fried Oyster.

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Compressed watermelon with honey and Prosciutto.

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Sea bass with leeks.

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Duck breast.

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Beef short ribs with greens, crisp quinoa, maitake mushroom, and ricotta.

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Venison tenderloin.

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Cheese.

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Can't remember, we had wine pairings with each course, so that could be why.

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Meat and cheese? Yes please.

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That's probably enough for now.

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All those tomatoes are from your garden? If so incredible.

Yep. Brandywine, Julia Child, Black and white cherries, yellow plums, and hawaiian currant in that picture. Have about ten more varieties that are still ripening. This is where I get my seeds.

 

We have asparagus, strawberries, kale, rainbow chard, swiss chard, collards, mustard greens, spinach, four kinds of radishes, about fifteen kinds of tomatoes, ten varieties of peppers, zucchini, several kinds of cucumbers, eggplant, carrots, edamame, crenshaw melon, cantaloupe, fennel, and about fifteen different herbs. I'll take some pics when it isn't raining. Need to make tomato sauce, there's probably another twenty pounds of tomatoes that are ripe.

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The thread which killed the kebab thread?? :icon_mrgreen:

 

Incredible!! AudiBull are you a chef?? I think I asked you before but I can't remember the answer!

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I knew its a wrong fuckin choice to open this thread at 1:12am in the morning..fuuuuuck

 

Hey 1 AM there but it could be lunch time somewhere in the world :icon_mrgreen:

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What's the name of the joint in Cincy? I must visit next time I'm there!

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The thread which killed the kebab thread?? :icon_mrgreen:

 

Incredible!! AudiBull are you a chef?? I think I asked you before but I can't remember the answer!

Never! It will live on! I should make you reread the whole thing so you can find the answer from the last time you asked, but I know you're busy.

 

Not a chef, just a guy with a passion for good food of every sort.

No kebab, no care.

:thefinger: Come on man... is what you're probably doing.

What's the name of the joint in Cincy? I must visit next time I'm there!

Here's some links, Nicola's, Orchids at Palm Court, and the sashimi was at Joan. Orchids is at the Hilton and the dining room is a National Historic Landmark. Picture doesn't do it justice.

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A light dinner. Steak, mushrooms, St. Agur Blue cheese, jalapeno bread, bacon, lettuce, tomato, mayo, horseradish mustard, and egg. It was good. BLD version 8.0

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Nice to see a fellow foodie here - all looks fantastically delicious!

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Everything looks outstanding. I have always wanted to cook duck. What temp / time do you recommend?

Thanks guys, just trying to spread a little inspiration around and get some myself.

 

Skin on duck breast I put skin side down in a hot cast iron or nonstick at medium to medium high, about as hot as you can get it without smoking. Leave it until the skin is nice and crispy (usually around 5-7 mins and you can lift them to check), then turn them. When the internal temp is around 115F take them off. Only takes about ten minutes total. Let them rest for five minutes and they will carry over to around 125-130 and will come out perfectly medium rare. If you like them cooked a little more just raise the temps 5 degrees. Just like steak, it helps if you let them sit out on a counter for a bit so they are closer to room temp before cooking.

 

Been stirring sauce for six hours... just about done.

This.

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Is now this. Who wants heartburn?

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What better way to taste it than with some fresh grissini someone was thoughtful enough to bring back along with fresh cookies from Turin?

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Where can you buy prime steaks?

Some Costcos have them, a good butcher, or order online. Some grocery store butchers can order them if you ask.

 

I've ordered Japanese Wagyu from Debragga and I was impressed. They also carry a wide range of fresh and dry aged prime steaks. Here's the Wagyu.

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Yep. Brandywine, Julia Child, Black and white cherries, yellow plums, and hawaiian currant in that picture. Have about ten more varieties that are still ripening. This is where I get my seeds.

 

We have asparagus, strawberries, kale, rainbow chard, swiss chard, collards, mustard greens, spinach, four kinds of radishes, about fifteen kinds of tomatoes, ten varieties of peppers, zucchini, several kinds of cucumbers, eggplant, carrots, edamame, crenshaw melon, cantaloupe, fennel, and about fifteen different herbs. I'll take some pics when it isn't raining. Need to make tomato sauce, there's probably another twenty pounds of tomatoes that are ripe.

 

 

Those Toms look incredible, great work all round

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look at that holy burger..... :shock:

 

 

i don't suppose anyone wants to see the burger im having now from McDonald's..yeah? :crybaby2:

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I guess everyone loves a good tomato! :lol2:

This one is going to be a monster.

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This is what happens when you don't look for zucchini thoroughly. Baseball bats.

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This is why it's hard to spot them. It's a jungle.

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Some Costcos have them, a good butcher, or order online. Some grocery store butchers can order them if you ask.

 

I've ordered Japanese Wagyu from Debragga and I was impressed. They also carry a wide range of fresh and dry aged prime steaks. Here's the Wagyu.

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How would you cook a steak like that?

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How would you cook a steak like that?

It would basically just melt and catch on fire on a charcoal or gas grill. Traditionally they are seared table side on hot rocks. My wife thought heating up rocks in the oven and eating off them was a dumb idea, so I used two cast iron skillets and a little grapeseed oil (highest smoke point of any cooking oil) and swapped them back and forth for table side cooking. I posted this in the kebab thread but I have no idea what page.

 

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Seared foie, morels, soft cooked quail eggs, and veggies.

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