I’ll mess with making something like pizza or a sauce or what ever once a week for for a year befor I consider it “pretty good.”.
My latest is a dressing for crock pot roasts consisting of caramelized onions, garlic and ginger, deglazed with either balsamic or beef broth or both.
After about a year & some change, I’m at "Yeah! 
"
Long way of saying- give it time, man. Also, looks good! I like a nice crisp crunch.
Shouldn’t the pineapple be upside-down?
Sausage Party
I dunno. 
I can’t get past that leek booty getting munched like it been dipped in honey mustard. 
You know, it’s sometimes scary how much we think alike.
The fact that leeks have white roots ruined the fantasy for me.
Still managed to finish though.
Great Minds!
Watch out, you’ll get addicted. Not like that’s a problem.
Bark looks good.
Thanks! The bark was definitely the best part. Like meat candy.
Very barky!!!
Pork chops & candied sweet potatoes.
Flamable confession: I was almost overwhelmed with the urge to throw some heat in the sweet potatoes using chili powder or something, but I thought about my wife & son having to eat it too. I might have to experiment with that though.
air fried chicken livers- marinated in gochujang, greek yoghurt and liquid from pickled jalepenos, seasoned with salt and garlic powder
Was going to make fish-fragrant pork but had no bamboo. Was going to sub with celery root but out of that too. Went a different direction.
Sweet potato, shallot, pork loin, sage, vinegar, salt. Wok cooked.
Turned out all right. Too bad the family wasn’t a fan. “Too much like cooked carrots” 
I tried out an old knife from my drawer. A thin springy Henckels fine edge pro knife. I’ve been eyeing a Japanese petty knife and wanted to test out the length.
0/10 do not recommend.
The tip managed to spring right into my thumb while prepping shallots.
What was the final texture? Crispy on the outside, tender on the inside?
yep!
