Grilling with the boys. My personal recommendation is to let these beauties warm to room temp over a few hours with moderately heavy seasoning. Throw them in the oven (cast iron if available) at 250 for a while. Rip a hot grill or tallowed pan to sear 👨‍🍳’s 💋 let it rest before cutting.

We call it Fancy A F Spaghetti Pie in my house. Sautéed onions in duck fat and ground lamb bring this up another level. 👨‍🍳’s 💋

Any chefs out there also like to doodle?

A cool fall day calls for some comfort food. My kids love this take on bread pudding. Haven’t named it yet but it’s a sourdough apple pie bread pudding with cheddar cheese… and it hits the spot! Wish NOSTR had a way to share smells 👨‍🍳’s 💋

I absolutely love zapping chefs for posting their creations to NOSTR. Back in the early days of IG it was just people posting pictures of someone else’s food. We are getting back to the love of cooking at home and I’m here for it! To all of you NOSTriches out there putting in the time and effort to create a beautiful meal for you and/or your family… I salute you with a 🧑‍🍳’s 💋

Beautiful night out with my wife. Overnight Prime Rib with a brandy peppercorn dressing and bleu cheese. Paired well with this fine bottle of wine and not a scrap left on the plate. Gotta love local spot that can come through when your temperature request is “as rare as you’ll serve it”. 🧑‍🍳’s 💋

Chef’s Tip #2 Salt is your friend. You can have an amazing base to your dish… but if you under-salt you are losing out on its flavor enhancing properties. No you don’t want to overpower the dish. However, try going to a restaurant and adding a little salt to the food. You can take a B to an A in short order. Your body will flush out any excess that it doesn’t need as long as you are hydrating. I like to cook with Redmond Real Salt personally, but there are many great options out there to enhance your flavor-experience while providing your body with the base minerals it craves. Happy cooking everyone!