Needs more dead animals 
. But otherwise awesome!
Don’t worry: the breasts of two free range chickens are hiding in that pic 
Couple more shots of our bounty and the selection at the farmers market today:
Melon selecting: (we went with the Tuscan)
New cheesemaker, grass-fed, raw-milk cheddar and garlic-cheddar:
What we brought home:
The production-kitchen was in full-swing today!
Fat-cap on a pork shoulder steak:
Marinade/braise-liquid:
Into the jacuzzi:
Finished product (par-cooked, reheated today and seared to finish):
Cut the zucchini and froze on a sheet pan for quick roasting later, also chopped the peppers and froze a portion for breakfasts:
Took the other half of peppers and half the tomatoes and made a big batch of shakshuka:
Broiled tomatillos, garlic, and onions, and made a batch of salsa verde for chicken chilaquiles:
Roasted sweet potatoes and small creamers for prep-lunches (part of my carb-rotation):
Also roasted broccolini for future lunches:
4 cups of pressure cooker rice, for future-me to enjoy:
Used about half the vollkornbrat (German rye loaf, weighs about 1.5kilos!) for croutons:
And lastly, made dinner for tonight! Aforementioned pork with reduction/Demi-glace, steamed broccoli, roasted carrots, braised kale, and rice.
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Your meal game is just insane man.
How long would you say you spend cooking per week? I only need to spend 2-3 hours weekly, but that comes with the price of eating the same shiz daily
Haha, its hard to say. I probably average 2-3hrs/day, including cleanup. I always make breakfast (45-1hr), lately it has been Kodiak Power Waffles, eggs, sausage, peppers, and onions. I make a big dinner when it isnt a late night w/ work (1-2Hrs).
I am always working ahead, so I never JUST make the meal that I’m about to eat. I am always making something that can also be utilized later; for example I prep my lunche(s) while making breakfast (I think about Future-Me’s belly a lot!).
As a result of par-cooking, I can bang out a nice dinner, with a lot of components, in a short period of time. I try to keep meat on-hand, so that I usually only have to sear and reheat the protein; make a starch (rice = 6 minutes in the pressure cooker); make veggies (20-30 mins), and finish a sauce (5 mins). Can be done in as little as 30 mins in a pinch, depending on the protein and how much the kids get in the way.
I generally devote a 1/2 day every 2 weeks to cooking a large batch of food (usually requires firing up the grill), with the rest mixed-in with normal meal-prep.
I definitely noticed now that I am not guzzling wine the whole time, my cooking has gotten even more streamlined and efficient.
Oh, and I LOVE cooking, so I don’t view it as a chore at all. I’ve worked in many restaurants, so volume production is normal for me. At the moment my work does not involve food, unless you count eating! I think cooking for yourself and your family, as opposed to a faceless diner, is about as rewarding as you can get.
I’ve got to run to the PO, but I’ll follow-up with this morning’s creations… Finished Shakshuka and a large batch of pomodoro sauce base.
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Feast from Saturday night this past weekend.
I was getting downnnnnnnnnn!
Goat meat, goat intestiine, chicken, potatoes, lentils, bamboshoot, rice and a crazy amount of veggies!
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For this morning’s breakfast I made something for the first time: Shakshuka. Israeli comfort food; tomato and pepper stew baked with an egg on top. Ho-lee shit; sofa king good.used the stew base I made yesterday and just heated in a saucepan, transferred to ramekin, cracked an egg, and baked for 10 mins in the toaster oven.
Also used my morning to butcher the rest of the tomatoes from yesterday’s market and made a pomodoro sauce base:
Chiffonade some frozen pancetta:
Onions and bacon-fat:
Garlic:
Careful not to let the garlic burn, stirring constantly until everything picks up color:
Toss in pancetta, keep stirring:
Add a few 1/8thd tomatoes, with the goal being to caramelize the skins, pull it from the heat before the pancetta burns:
Now the real fun, the rest of the tomatoes. In a different pan (must be heavy), on high heat (on a 30,000 BTU gas burner), quickly drop bacon fat, and the bulk of the 1/8thd tomatoes. It will go a little crazy. Add a generous dose of salt, but do not stir!
This will not come out the same if the surface of the pan goes under 212F. We need a lot of energy and mass to counteract all of the moisture (and resulting cool down from evaporation) that comes out of he tomatoes. Don’t stir.
As this cooks, the tomatoes closest to the pan surface will dry out first (which has to happen before they caramelize, then burn). Watch the edges and move the pan around over the flame to keep the cooking even on each side. Start to scrape the caramelized residue from the edge of the pan, but don’t stir yet… Don’t be afraid of the color, it’s not burning.
Watch the surface for cues that what is happening on the edges is also happening underneath; you will notice that instead of the bubbles “jumping around” like hot lava, they will bubble up in consistent spots… Now it’s time to give it a stir. Hopefully your pan was heavy enough so that you didn’t scorch the bottom.
Smaller stationary bubbles on the surface:
Givin her a stir:
Keep cooking and occasionally stirring until you can “draw bare pan”:
Drop the heat so as not to burn, because things are happening QUICK now. This is the time when it is critical to get the right amount of caramelization, without going too far. Constantly scrape the sides of the pan, as that is where the flavor is! Paste temp should be in the 220-230’s for the Maillard reaction to occur:
Now throw in your reserved pancetta/onion/garlic/tomatoes from before, and stir to incorporate. Reduce until you get a nice paste. When you scoop with a fork, it should stick to the fork:
This stuff is a base, meaning that it needs to be diluted to become a sauce. It’s way too flavorful on its own. Hope you enjoyed this!
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Bravo!
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Lunch. 2 Thai glazed chicken skewers from WholeFoods, 2 avocados, 2 grape fruit in the form of a grill for the skewers, and some watermelon juice… boop.
https://www.instagram.com/p/BZy-lK_BpFd/
peace
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@adarqui Have you ever been to V&S Italian deli on Federal in Boca? Since you are a connosiuer of the sub, you must check it out if you haven’t. One of the few places I still dream about in FL. Oh, and the frozen slices from Cannoli Kitchen (off palmetto Pk)
There was also a sushi spot near Cannoli Kitchen, Sushi Yama, that would sometimes serve bluefin from the docks in the Bahamas… Many good times were had.
disclaimer: I frequented these places 10+ yrs ago… They may have all gone to shit. But they seem to all still be there according to Google.
Everytime I see your pics, I’m always hearing that jingle in my head: “Pollo tropical…chicken on the grill…”
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Kale sauteeing with scallions (green onions? Whichever) and diced potatoes boiling. All fresh delivered from our local organic CSA farm.
Finished product. Roasted chicken taken out of the oven, potatoes after mashing. I’m a fan of Michael Pollan’s idea (paraphrased) “Eat things like cake or french fries anytime you want… as long as you cook it yourself.” Hence the fresh mashed potatoes and, probably this weekend, homemade mac and cheese.
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Nah never went to V&S. I haven’t really hit up too many small spots in Boca. One place I really loved in Boca was “Stir Krazy - Mongolian Grill” at the Boca mall, but it closed down due to some rent dispute. Had lots of nice meals there, loved their food.
Found some random stir krazy food porn online. I used to get this dish on occasion. Filet Mignon with mushrooms, asparagus, & onion rings. Not the most thai/mongolian dish I imagine, but it was good 
Pollo tropical actually has some good flavoring on their chicken, lmfao. I try not to get chicken there anymore though, just don’t know what they use on it or where it comes from. Could research but i’ll just assume it’s not the greatest.
peace!
Here is the (royal) lunch my girlfriend has cooked for me while I was working out:
Macaroni stuffed with ricotta and meat
Roll of turkey meat stuffed with boiled eggs, cheese, raw ham and meat
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Some egg/yolk porn.
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Flank steak, onions/peppers, mashed potatoes etc, from a few days ago.
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saute’d sweet potatoes in olive oil and lots of salt, avocado, lemon glazed chicken breast from whole foods, coconut water w/ pulp.
been making lots of sweet potatoes lately, agreeing with me.
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Hello, sweet potato avocado sandwich here, checking in. lmfao. had 3 of em`. 'twas GOOD.
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