Seared bay scallops, green beans, and linguine in garlic/shallot olive oil.
Plenty of seafood this week.
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made nice tartare, but broke the yolk trying to put it on the tartare and ruined the presentation. Tasted amazing though
Edit: figured I’d add more description
Short rib (coated in red miso and seared to crust the top), spicy mustard, vinegar+touch of liquid smoke, daikon, sweet pickled shallot, green onion, touch of pickled jalapeno and kiazame ginger, top with beet pickled egg yolk
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I know it looks all fancy and stuff with the bay leaves, but is there any reason you left the garlic whole like that?
I don’t think I’ve used whole, or at least un-crushed garlic for years.
that mise in place is sexy
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When you cut garlic or onions, you rupture the cell membranes and an enzyme called alliinase makes it taste stronger. So you can control the warmth of flavor vs the heat by leaving it whole or smashing it or mincing it. This was for some kids so I went the mildest route.
[quote=“LoRez, post:2971, topic:230652”]crushed garlic
[/quote]
As long as it’s not jarlick.
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That sounds amazing. High effort, high reward.
Cooking pre-kids was so much more fun.
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This wasn’t too bad compared to the mackerel trio.
Allowing myself to be lazy and not have to make my own mustard and pickles made a big difference, esp with the shallots. Those are truly a pain to prep
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This made me laugh 
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I used to know a person who had a catchphrase - “I don’t have morals, but I have standards.”
It is surprisingly good advice for food. Relationships, not so much.
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I’m going to have a bunch more coming next month.
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Alright, since this place has kind of become my facebook, here are more behind the scenes recipes. @anna_5588 you’re on the west coast so you could easily rock this.
In no particular order (but the shortrib and lamb are pretty much identical in terms of technique.) Whatever, I had a few drinks and can’t sleep.
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Looks good, even at 6:30am!
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@Brant_Drake
Does too much fat kill yeast?
I tried to make coconut mango kolaches and substituted milk for coconut cream. none of the three batches I attempted rose. I even went out and bought new yeast. It’s not liquid being too hot because I used room temp liquid with instant yeast. Also kneaded for 15 minutes
This has never happened before
Fat does act as a buffer between yeast and the starches it likes. It needs access to a glucose source to release CO2 to get the dough poofy.
Usually people fix higher fat baked goods by adding a larger amount of yeast, or a longer proofing period with enriched doughs that are biologically leavened. But coconut cream is higher in fat than dairy milk or coconut milk (not sure which one you were referring to,) so I don’t think that’s the issue.
If you substituted the liquid on a 1:1 basis, I’d guess that the higher water content made the dough looser, so it couldn’t hold its shape compared to your original recipe.
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The coconut cream is thicker than dairy milk. Would water content still be an issue?
The dough didn’t rise at all
Post the recipe and I’ll have a better idea of what’s going on.