I was a Warrior Poet in the Kitchen Last Night, Chapter 2

Epic!! I am jealous of your fresh herbs. It is one of the biggest cooking sacrifices forced upon us by our measly paychecks.

What did you think she should have done to the fennel bulbs? Not made the second cut, into fourths, and left them as halves?

Earstroke shirt ftw!

Le Creuset My Life

Looks good, more of this please. Coming soon - my pictorial guide to Super Noodles on toast with cheese on top

  On 10/26/2009 at 7:47 AM, xxx said:

'Twas a pro move to use rib fat in that mirepoix *shudders*

I engage in epic gastronomic battles but Fred's kitchen is so fucking IKEA upper crust nice that I would feel like a right rube documenting our hole (house was built in 1968 and is in various states of remodeling). Perhaps I'll put up some final plating where I have control of the setting

do it!! p.s. i hate ikea! p.s. our house was built in 1906 (kitchen redone a few years ago though)

  On 10/26/2009 at 9:46 AM, Babar said:

looks tasty. You could have put the garlic bits righ into the ribs; so that the meat imprison its taste. Also, i would add some fresh note to the dish, for instance, whiped cream with chive (= sugar free chantilly).

parsley on top i was hoping kinda "freshened" it up a bit. i am not big on cream, only for texture. thanks for the tips. i like the garlic idea. i debated mincing it before adding.

  On 10/26/2009 at 4:03 PM, encey said:

Epic!! I am jealous of your fresh herbs. It is one of the biggest cooking sacrifices forced upon us by our measly paychecks.

 

What did you think she should have done to the fennel bulbs? Not made the second cut, into fourths, and left them as halves?

 

Earstroke shirt ftw!

 

 

Le Creuset My Life

grow the herbs! (i want to do this)

she did cut them in half, should have cut them in half the other way. those are halves.

Fred, what happened to Connecticut?

Great looking meal!

I have zero patience and I can't multi-task for shit. I'm so jealous of this ability people like you have to cook. I'm also jealous (since I get migraines an average of once a week) of people who can drink red wine.

  On 10/26/2009 at 4:20 PM, Fred McGriff said:

  On 10/26/2009 at 4:03 PM, encey said:

Epic!! I am jealous of your fresh herbs. It is one of the biggest cooking sacrifices forced upon us by our measly paychecks.

 

What did you think she should have done to the fennel bulbs? Not made the second cut, into fourths, and left them as halves?

 

Earstroke shirt ftw!

 

 

Le Creuset My Life

 

grow the herbs! (i want to do this)

 

she did cut them in half, should have cut them in half the other way. those are halves.

It looked like she cut them in half longways, then cut the halves into quarters.

I did grow some cilantro, sweet basil & holy basil this summer, which worked out well! As long as you've got direct sun and either a planter or a yard, you're all set.

i just made some epic home-made burgers

those ribs and sauce look fuckin rich and tasty! for fuck sake! sheeeeeeeeeeeeeeeiiit... washed down with a fine red. bastard fuckin bitch! i'm hungry...

also, nice fuckin rack!(for spices)

i must try this slow cooked rib.

nice equipment!

Also I'm amazed how "clean" you work.(Or at least how clean it looks)

Everytime I'm cooking something complex like this, the kitchen is a fucking mess afterwards and I cant quite remember how that happened. :/

fred, may i say, wise decision to never post pictures of your wife

i'm cooking this.

lol

@A/D

Extra points for the Diego Rivera print.

word. we try to keep our dining room feeling latiny

  On 10/26/2009 at 7:47 AM, xxx said:

'Twas a pro move to use rib fat in that mirepoix *shudders*

I engage in epic gastronomic battles but Fred's kitchen is so fucking IKEA upper crust nice that I would feel like a right rube documenting our hole (house was built in 1968 and is in various states of remodeling). Perhaps I'll put up some final plating where I have control of the setting

xxx VS Fred

you should have used a quick chop fred

righteous meal! looking good, them there noodles

Awesome, Fred - you've got a real talent in the kitchen; if the current gig you're doing ever fizzles out, you could always get a culinary degree and go work in a restaurant and I think you'd do would do quite well.

I think Fred's the only one brave enough to post pics of his kitchen - I know ours (in dire need of a remodel) would never see the light of day on here, regardless of anything amazing I may cook and want to share on here...