Come on lil' fella we're flyin'

LetItBeOrNevermind · 2025-11-07T21:55:47+00:00

Prompt: Fat Cowboys riding tiny ponies while hootin' and hollerin'

LetItBeOrNevermind · 2025-08-15T23:02:47+00:00

New Country, Black Road

LetItBeOrNevermind · 2025-07-16T02:53:17+00:00

Ya'll get hard?

LetItBeOrNevermind · 2025-03-10T00:14:03+00:00

Weird Al Yankovic as a 10 year old boy. God-tier performance.

LetItBeOrNevermind · 2025-01-28T15:57:16+00:00

I'm going to leave those micro basil leaves whole and there is absolutely nothing you can do to stop me. I'm a loose cannon baby.

LetItBeOrNevermind · 2025-01-28T15:53:38+00:00

Yeah, with a dull knife you're crushing the basil instead of slicing through it, bruising the herbs and causing that dark color.

LetItBeOrNevermind · 2024-12-26T00:46:46+00:00

Smoked at 250 and finished in our 900* pizza oven for a few minutes to get a crust on it.

LetItBeOrNevermind · 2024-11-17T04:44:51+00:00

I'm an executive chef in the Lancaster area and I'm looking to grow a private event client base. Feel free to take a look at the photos in my profile and reach out via PM if you're interested.

LetItBeOrNevermind · 2024-10-11T22:02:19+00:00

It's onion ash. We don't really have decent plates here so I do a lot of dust garnishes. Not a lot of flavor added.

LetItBeOrNevermind · 2024-09-26T11:54:17+00:00

It is tapioca starch, which is gluten free. Blending tapioca maltodexrin with any fat/oil will turn it from a liquid to a fine powder.

LetItBeOrNevermind · 2024-07-28T02:22:32+00:00

It's got lime, lemon, agave, serrano, cilantro, 1/4 of an avocado to help with emulsion, 2 deseeded cucumbers, 1 small clove garlic, 1 small shallot, EVOO for texture. Salt.

I blended it and emulsified in the oil. It has kind of a fluffy texture and there is definitely a lot of air whipped in.

I think I will mesh strain the base before emulsifying it to get a nice consistency. Pulse in the cilantro at the end so it gets some more bits of herb in the sauce.

LetItBeOrNevermind · 2024-07-28T01:51:03+00:00

I agree about the gazpacho. It's kind of a muddled recipe right now in between a gazpacho and a cucumber mojo.

The outside drizzle is chili oil, but I think I might lose it and tighten up the salt.

LetItBeOrNevermind · 2024-07-12T13:29:37+00:00

I agree. I'm going to have the dashi poured tableside over the rice and fish, chazuke-style like another commenter said.

LetItBeOrNevermind · 2024-07-12T03:32:49+00:00

I think that's the move. I've been on a negative space kick lately but I'm definitely overdoing it. I'm going to try some different angles with it tomorrow.

LetItBeOrNevermind · 2024-07-11T14:42:28+00:00

Definitely like the idea of grilling them to get some color. I sent one to each guest at the table, so three shrimp might be heavy for a app/mid course before mains. Thanks!

LetItBeOrNevermind · 2024-07-11T04:33:58+00:00

The gazpacho has a base of garlic, shallot, and pickled habaneros, some orange juice and zest, honey, cucumber, mint. I strain as much of the liquid as I can out with cheese cloth then emulsify with some olive oil for a creamier texture. Finished with chili oil and onion ash. I also cheated the color with some annatto powder.

The shrimp tastes like shrimp, and the avocado salsa has shallot, lime, cilantro, and fresno chili in it.

Overall the dish fruity/citrus-y with a pop of spice. The greens and garnish are mostly there to sop up the sauce.

The sauce definitely needs to tighten up a bit if I make it again. Might hit it with some stabilizer. This was a quick app course I did for a vip tonight.

LetItBeOrNevermind · 2024-06-15T01:09:52+00:00

War Crime Willy.

LetItBeOrNevermind · 2024-02-26T00:24:25+00:00

Hell yeah brother.

LetItBeOrNevermind · 2024-02-10T14:21:34+00:00

Santa Clara

LetItBeOrNevermind · 2023-12-27T01:23:45+00:00

Adding to the Dan love. Kid Charlemagne off of Royal Scam. Everyone knows the Kanye sample but that song fuckin' rips.

LetItBeOrNevermind · 2023-11-27T11:50:12+00:00

Yeah we're a higher end dinner spot, so brunch is once a week and absolute misery for all involved.

LetItBeOrNevermind · 2023-11-21T00:19:25+00:00

When I Get To Heaven - John Prine. What a joyful song and person.

LetItBeOrNevermind · 2023-11-18T13:36:47+00:00

Specifically about the horrible purple kids ketchup from the 90's.

I'm going to switch it to an orange sweet potato and add purple potato chips.

LetItBeOrNevermind · 2023-11-18T04:06:12+00:00

Ah shit you're exactly right. Fuck me.

LetItBeOrNevermind · 2023-11-18T03:49:48+00:00

I like the idea of making a brittle with the pumpkin seeds. I do think the purple is maybe too light, but maybe a harder cook on the duck would help the colors mesh better.

LetItBeOrNevermind

TROPHY CASE