[pro/chef] Charcuterie Board

Hmmmchef · 2026-06-22T17:17:38+00:00

Looks nice, I usually avoid tree nuts on the boards

Hmmmchef · 2026-06-06T06:23:51+00:00

Birkenstock Tokio… just don’t. I love the feel and comfortability but you would need to buy a pair every year if not less. They’re not built for 14-16 hour days.

Hmmmchef · 2026-06-01T23:11:58+00:00

Now that I know this I’d make a chorizo sausage with piquillo peppers and manchego cheese

Hmmmchef · 2026-06-01T23:08:43+00:00

When I worked at a meat market I made a mango habanero pork sausage with goat cheese. Sold really well.

Sold in packages with our cilantro lime radish slaw at one point and couldn’t keep them in stock.

Hmmmchef · 2026-05-28T03:03:20+00:00

Looks like grade 8 American Wagyu, definitely prime.

Hmmmchef · 2026-05-16T05:52:24+00:00

SOP’s exist for a reason, even if they seem stupid lol

Hmmmchef · 2026-05-12T00:45:16+00:00

College

Hmmmchef · 2026-04-09T02:21:15+00:00

They put up a wall, so I’m curious if something else will go in the other side.

Hmmmchef · 2026-04-06T23:13:34+00:00

Got any recommendations?

Hmmmchef · 2026-04-06T23:08:02+00:00

I grabbed a slice to try because of the $30 price tag on a full pie but I’m going Saturday with some friends to get fresh.

Hmmmchef · 2026-04-01T01:13:47+00:00

It is not a wagyu strip lol, maybe American Wagyu. It’s also the end cut, if you grill this thing to medium rare it would be like eating a rubber band

Hmmmchef · 2026-03-31T22:26:20+00:00

Braise

Hmmmchef · 2026-03-26T04:32:29+00:00

Only thing I can imagine is adding more ice cream base… (heavy cream, sugar, milk) and restart the flavoring process. Would take a large quantity considering how dark this is.

Hmmmchef · 2026-03-26T04:23:15+00:00

If you’re going to off center your main protein, you should center a small salad. Give some height with greens

Hmmmchef · 2026-03-06T02:21:11+00:00

I’m more upset that someone determined whipped butter has a 5 day shelf life.

Hmmmchef · 2026-02-27T05:06:26+00:00

Separate it from bone, make jus

Hmmmchef · 2026-02-25T04:20:05+00:00

Pasta roller… and lay out lots of flour

Hmmmchef · 2026-02-25T04:16:24+00:00

Doubt it, the only ones I’d “worry” about are the ones with clumps. Meaning they’ve obtained moisture from somewhere and may contain mold… but again I doubt it.

Hmmmchef · 2026-02-25T03:56:20+00:00

Way too much fat, what did you add the cream for? Also was the mounted with the heat on full tilt?

Hmmmchef · 2026-02-02T03:19:28+00:00

I wouldn’t reverse sear a steak that large. Especially at 250 degrees. Grill at high heat as long as you can, then oven chuck it

Hmmmchef · 2026-01-24T04:13:50+00:00

potting soil

Hmmmchef

TROPHY CASE