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π™±πšπš•πš˜ π™±πš’πšπšŽ π™²πš•πšžπš‹

@bflobiteclub

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@vestaboard very happy with this device preorder. The app interface and routines are outstanding. #vestaboard by @bflobiteclub
New cabin paella πŸ₯˜ set up dinner party testing! Fins and Feathers chicken and seafood paella .. Oyster πŸ¦ͺ shucking with πŸ‡±πŸ‡¦@ni_matt_k Jeow som sauce and papaya salad, Octopus πŸ™ potato, dates, chickpeas salad , Butterscotch Creme brΓ»lΓ©e and late night meatball subs. by @bflobiteclub
Primal Beef cut vs store-bought trim. Save $10 per pound by trimming yourself with a simple YouTube guide. $10 vs $21.99 at Wegmans. by @bflobiteclub
Circa 1990 Buffalo Club 🦬 Buttermilk Popover recipe. A deceptively simple recipe with a tricky execution. Nailed the POP ‼️ by @bflobiteclub
@kpculinary beautifully curated 6 course wine pairing dinner. Hosted with the owners and sommelier from IL Colombaio Wines Tuscany Italy. Passed Antipasti – Le Primule (White) Seared scallop with garlic butter, lemon and chili flake Roasted grapes, rosemary and stracciatella crisp Appetizer – Gaspero (Chianti Classico) Cheese and charcuterie Fresh focaccia First Course – Berizo Supertuscan Charred grass-fed bavette skewer Arugula, Chianti salt, balsamic and EVOO Second Course – Gran Selezione Handmade capunti pasta RosΓ© sauce Third Course – Supertuscan Bellagioia Tuscan beef ragΓΉ Gorgonzola risotto cake Gremolata Dessert – Vinsanto del Chianti Riserva Mascarpone ice cream , balsamic vinegar Berries Cocoa espresso biscuit by @bflobiteclub
@kpculinary addictive mixed spicy pepper quick pickled. Chamber vacuum/mandolin streamlines prep on a cozy snow day. JalapeΓ±o, habanero, Hungarian, shallots, elephant garlic. by @bflobiteclub
Immersion circulator is the best tool to bring easy service timing and perfect edge to edge doneness all together for different size racks. Successful Pre stain test with @hardcorecarnivore BLACK seasoning before the finishing high heat oven crust or my goto Gravy Master stain before the Sous Vide cook. 132fx3hrs. Quick shock chill keeps the mid rare held for the finishing glaze/crust oven finish. by @bflobiteclub
Tequila & beet cured salmon. Everything bagel caper deviled eggs. by @bflobiteclub
My Italian Nana’s Pressed Eggplant Parm recipe. Fried salt pressed eggplant, fresh mozzarella, deli mozzarella, family Sunday sauce, Reggiano Parmesan, EVOO. by @bflobiteclub
Back into the immersion circulator hot tub. 135F x 24 hrs for perfect tooth on Kalbi beef ribs. Easy dip and baste air fryer finish. These were dropped in the tank right in the original BJ wholesale packaging. Then shock chilled and refrigerated until days later for the quick dinner finish. Ingredients for basting glaze: β€’ Β½ cup soy sauce β€’ ΒΌ cup brown sugar β€’ ΒΌ cup mirin β€’ 2 tbsp sesame oil β€’ 4 cloves garlic, minced β€’ 1 tbsp grated ginger β€’ 1 Asian pear, grated (or 1 tbsp rice vinegar for sweetness/tenderness) β€’ 2 tbsp gochujang (Korean chili paste, adjust for spice) β€’ 1 tbsp toasted sesame seeds β€’ 2 green onions, thinly sliced β€’ Optional: 1 tbsp honey for extra glaze by @bflobiteclub
Tarragon Butter Capunti Shrimp Pasta Imported Italian flour Saffron water Shrimp Tarragon Butter Fresh Tarragon Celerey leaf Blistered grape tomatoes Pasta water Seafood stock #handmadepasta #boardmadepasta #veganpasta #capuntipasta #freshpasta @imaikouba pasta rolling boards @owlwoodworks cutting board @cawojoannette handmade pasta spoon by @bflobiteclub
This was a fun one. Italian menu formal service for 12. Full menu details in the comments.. . @chefvar thank you for the assist. Couldn’t have done it without you. by @bflobiteclub

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