Category: Home
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Beef Brisket
I haven’t made beef brisket for a long time (have usually done pork shoulder, which so easy), so wanted to give it another try. Andrea picked up a nice 4 lb. piece of brisket from Bryan’s Market and made the coffee rub based on a recipe from the Wall Street Journal that has worked for
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Coffee
We’ve been roasting coffee for more than 15 years. It all started when this coffee shop in Windsor first showed us how you could roast beans with a hot air popcorn popper. I started with one of those from a garage sale from my neighbor, but soon upgraded to a Gene Cafe hot air roaster
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Caviar, Costco pizza, Ovid, ube mochi
Our bougie-ghetto dinner. Thank you Trisha for the caviar and the Ovid!
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Wagyu, Truffle, Caviar
A very different meal than our usual truffle dinners – wagyu nigiri with truffle and caviar, ramen, and a wagyu steak. Andrea and Trisha picked up the wagyu from the butcher shop at Niku steakhouse. For the nigiri, it was the Takamori “drunken” wagyu from the. Yamaguchi prefecture. It gets its name because they use
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Caviar, Truffle, Fonduta, Salmon
For today’s dining, I bought a 125g tin of kaluga hybrid caviar from The Caviar Co., So we started with caviar and martinis. For dinner, we had fonduta, basically Italian fondue made with Fontina, seared salmon, and some broccoli (had to get some cruciferous vegetables) and a little bit of toasted Acme bread. We topped
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Caviar, Truffle, Steak, Pride
First night of truffles with Trisha here. I had a small vertical of Pride Merlot (2001-2003) that we started with. On the menu was a simple pasta with butter and cheese and some ribeyes from our local butcher, Barron’s, grilled, of course, on the BGE. We don’t normally age our wines much, but we did
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Lunch at the rental
Beaune Local cheese, charcuterie, and a nice St. Aubin for lunch. So nice to just walk through the streets of Beaune and pick it all up for our meal. The unpasteurized (which of course we can’t get in the US) Epoisse was so deliciously tasty once it warmed up a bit.
