Chef Fluffy

I finally caved and now have a Twitter and Instagram; check me out. I think I'll be posting more there from now on.

I am working this Thanksgiving, so Monday, I made ramen as my big meal for the week.

Somethings from the past few weeks. Eggs, Tia shrimp with green beans and potatoes, grits, quinoa, Kansas medley, and finally a lobster roll.

Going stir crazy in my house today. So focaccia bread. I used so much oil I am worried about being invaded by the U.S. government.

Behold my new rice cooker. #Tiger gang

It has been a hot second since I've posted an at-home plate-up. Here is Chaliapin-style steak and a baked potato. (I know the onions are supposed to be on the steak, but I really liked this positioning.)

Behold, my followers, the start of my child's life cycle; this is mead(let's call him Di)and hopefully will not sour; I have taken all measures to ensure his fermentation and maturing process. Hopefully, in 6 months to a year, he will be drinkable.

Worked on cooks for steak this week in class. Hurt my very soul to cook one past medium, but the chef said it looked okay.

Some food I've made in the past few weeks at school and home. From burgers to BBQ, from pork chops to stew. Some worked; others needed a little more time and work.

My first plate-up at school for this year, Prime ribeye steak, mushroom risotto, and fried cauliflower; my chef said he mine was the closest to mid-rare out of the whole class.

Not food but a little late shout-out to my pup, who was one-year-old last week.

I decided to pull an old favorite from the cookbook and do a tonkatsu plate with rice and cabbage. I tried making some sauces for both as well, and they took it the extra mile.

From smoke to fry and down the hatch to the belly, I gave a try at fried ribs, and I may have just found my new favorite way to do ribs.

I decided on chicken tonight, and so far, it is juicy, It is sweet, and it is tangy. This is going to be a definite staple of mine.

My new baby. She needs a name though, any suggestions?

At school today, and we worked on canapes. I tried for a one with bacon, cream cheese, onion relish, and roster red peppers on toast.

Tonight is a Meat cocktail with mushroom and onion, or as it's more commonly known stroganoff courtesy of our Communist friends in Russia.