Excellent choice!
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Lovely… In fact, I am hungry.
Looks delish!
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Thank you. It really hit the spot!
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Nice! My favorite part is the crunchy out crust, which you don’t get much of from a regular loaf.
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Those muffins look good! Smoked meatloaf is a hell of a thing too.
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I found out about this one day when my oven completely broke while it was midway through cooking 2 meatloafs. Best appliance mishap to happen lol
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Meat and fire are maybe the most natural combination.
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Big project of the year
Russian inspired menu
Pic 1: canapés- horseradish egg salad with caviar, rye graham cracker tart with dill cheesecake filling and salmon caviar
Pic 2: cured salmon with pickled cucumber and caviar on vodka cucumber jelly
Pic 3: pelmeni xiaolongbao style with pickled mushroom
Pic 4: confit chicken Bon Bon with confit potatoes, red cabbage purée, brown butter mushrooms and pea shoots
Pic 5: beet purée with homemade sour cream (supposed to be borscht inspired pre dessert)
Pic 6: sochniki base with lemon ginger cream and edible flowers
Better plating than last time and taste was good but could use some improvement
- pelmeni dough was tough. Should have just cancelled the dish.
- The dill cheesecake mix was too stiff and cold when served.
- Purées weren’t smooth. \
- Should have had a consommé to go with the pelmeni dish if the pelmeni were decent and a jus to go with the main dish
- Jelly on the salmon dish set too hard
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Anna, my goodness, it’s all GORGEOUS. You’ve really come into your own with the plating. Congratulations on an absolutely beautiful meal!
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Great looking menu.
I like your plating. It’s simple and doesn’t look pretentious/pompous.
Looks like food i’d like to eat.
I think a lot of “chefs” go over the top to the point of the food looking unappealing.
Your plates always look delicious and inviting.
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Thanks guys!!
I agree. Molecular gastronomy and such is nice, but basically eating flavoured air isn’t 
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Really nice! 
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Egg sammich.
Egg, swiss cheese, capocollo, fresh baked bun.
It started out as an egg sammich, then turned into and omelet, then back to egg sammich, cuz I wasn’t about to leave that bun sitting there all alone.
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You gotta get you some of them plates man. New year, new patterns!
BFB’s.
Not sure what to put on them yet. I have some boneless beef rib meat that is destined for the crock pot, so maybe that.
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@Brant_Drake I have a question for you.
Do you know of any gluten free bread recipes that are good, and that someone of my skill level (marginal/hobby cook) could execute?
A friend of mines wife has a bad gluten intolerance. I bake buns & stuff cuz he’s my eating buddy, but she can’t partake without some painful and explosive side effects.
Also, big fat egg sammich:
3 eggs, beaten. 3 slices of swiss 2 white cheddar, sour cream basil & black pepper instead of mayo.
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