Yeah man! I do that before the crock pot too, then do butter/olive oil, red onion, ginger & garlic to dress it up a little.
Deglaze with beef bone broth then take a nap until the aroma wakes me up.
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I’ve added other spices to the salt, but was never quite sure if they made it through to the roast.
Your food looks great. I think roast root vegetables in olive oil are one of the easiest, most nutritious, and highly underrated things. Add a bit of thyme and salt and cinnamon, roast some carrots or onions or shallots beside the beef, add a bit of Parmesan or pecorino, and you are quickly talking awesomeness. So I put the vegetables there.
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Thanks! The parmesan or pecorino is not something I would have thought of. Im going to work that in to one of them.
And yeah, root veggies for the win!
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Well worth doing. And obviously you can’t go wrong finishing with butter. Surprisingly, it is the ground cinnamon that makes roasted carrots pop. Roast shallots, prepared with no peeling or work whatsoever, are seriously amazing roasted without adding anything at all except salt and butter on the plate.
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Inhave one of those butni dont use it much. Should probably put some use into it. That looks good btw
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- Short rib tartare with miso mustard, shallot, pickled jalepeno, egg yolk and spring onion
- Smoked roasted bone marrow wirh pickled shallot, micro greens and miso mustard
- Slow roast smoked beef shortrib taco on rye tortilla wirh pickled onion and jalepeno
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Birthday dinner!
Lobster ravioli & my tomato stuff. Its not really sauce. I dunno.
Boneless strips. 
Steak with a side of steak and the whole shebang!
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Happy birthday!!!
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Thanks! 
I got 2 new spatulas too! I like a good spatula.
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Happy Birthday! What a feast!
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I would love to have one like we had when I was kid. They just don’t make them anymore. But you’re right! A good spatula is hard to find.
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Yeah! One with just the right feel and sweet spot for all the things.
I’ll put them all together for a pic tomorrow or Sunday.
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It looks like pomodoro, mostly olive oil and tomatoes. Which I love and should maybe make tonight. With shrimp.
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That would be really good!
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I do a splask of lemon juice, and in that one- a smidge of rosemary, black pepper, & oregano.
There’s a lot of room to move spicewise.
I’m thinking of upgrading my knives to these
It’s a pricey set but online sources says that they’ll last a long time if taken care of well.
Are they worth it?
I really want to take cooking seriously and have come to realise how important good knives are
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I can’t recommend these enough. I have the Oliva model knives. Love them!!
You can see them in the background
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I’ve been using Misen knives as my workhorse knives for years and they are fantastic.
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I have one chicago cutlery boning knife, and a generic set of some kind.
Not even gonna put up pics. 
Actually they’re almost always in my food pics.
I do also have a Norton 2000/6000 stone that keeps them pretty close to razor sharp.