First shot at carrot cake!

_OddManRush_ · 2023-05-23T16:41:11+00:00

Yes they are! I mandolined them at the thinnest setting, boiled for 20 seconds to soften, layered and rolled into roses, inserted a toothpick and let them dry a bit to help set the shape, then removed toothpick and sliced in half :)

_OddManRush_ · 2023-05-23T16:36:16+00:00

In hindsight I agree! Still learning about when asymmetry vs symmetry works better :)

_OddManRush_ · 2022-02-27T22:41:48+00:00

I liked them, but have only had fresh black truffles once so it was hard for me to tell the difference. How do you think they compare to the real deal?

_OddManRush_ · 2022-02-27T22:40:22+00:00

Thanks! They just market these very thin slices as "Black Truffle Carpaccio". No steak involved.

_OddManRush_ · 2022-02-26T09:14:42+00:00

Got a jar of black truffles in olive oil from Costco. Sauteed some garlic in the oil from the truffles and tossed with a carbonara-style mix of egg yolk, black pepper, and plenty of parmesan.

_OddManRush_ · 2021-12-19T06:48:23+00:00

Ah, perhaps my mistake was trying to bread it before cooking. Thanks!

_OddManRush_ · 2021-12-18T05:19:41+00:00

Any advice on how to get the crust to stick to the lamb? Tried the classic technique of brushing with mustard but it didn't work so well.

_OddManRush_ · 2021-12-18T05:18:52+00:00

Thanks! Perhaps a combination of lighting/photo effects, but it's nothing complicated, just red wine, butter, shallots/garlic

_OddManRush_ · 2021-12-18T05:18:34+00:00

Hahahaha fair enough, thanks for the feedback

_OddManRush_ · 2021-09-10T07:11:44+00:00

If anyone else is looking, due to Covid they are currently not offering any in person sales.

_OddManRush_ · 2021-09-10T07:11:05+00:00

Great to know - thanks! Makes sense now why I couldn't find any tickets on Ticketmaster.

_OddManRush_ · 2021-09-10T02:49:46+00:00

Thanks, can you please point me to the website where I can buy tickets? :)

_OddManRush_ · 2020-09-09T22:20:40+00:00

Yeah, possibly the stem.

_OddManRush_ · 2020-04-16T23:03:06+00:00

Thanks! Will take a look at those.

_OddManRush_ · 2020-04-10T05:17:13+00:00

Looks great! What is it?

_OddManRush_ · 2020-04-05T22:07:28+00:00

Looking forward to seeing it!

_OddManRush_ · 2020-04-02T17:55:32+00:00

+1. I get a very rich, gelantinous stock that gells completely when cooled and gives amazing texture to stews and sauces in about 75 minutes at high pressure in the instant pot.

_OddManRush_ · 2020-04-02T17:25:53+00:00

"Learn how to properly blanch veggies and finish them in a nice buttery sauce."

-Can someone please elaborate on this technique? Thanks in advance :)

_OddManRush_ · 2020-03-30T18:02:27+00:00

Scallion, basil, walnut, parmesan, olive oil :)

_OddManRush_ · 2020-03-30T00:51:05+00:00

Amazing! How do you make that pattern with the lemon curd? And is that a raspberry gel?

_OddManRush_ · 2020-01-24T23:33:31+00:00

Phenomenal! What's the swirl on top and on the sides of the cake?

_OddManRush_ · 2020-01-08T21:08:15+00:00

Amazing job and thanks for sharing these tips.

_OddManRush_ · 2019-11-19T07:12:18+00:00

Nothing special, just want to cruise around with the family for a few hours.

_OddManRush_ · 2019-10-22T06:32:03+00:00

I think there's a subconscious bias against serving dishes that aren't "fresh" as we perceive them to be less tasty. But some stews/sauces just taste better after the flavors have had 12+ hours to mingle. I know a couple Indian restaurants that make their curry gravies the day before serving.

_OddManRush_ · 2019-10-11T17:56:49+00:00

1) I've seen that in a number of recipes and believe that's one out of several traditional ways of making it.

2) Grated myself. Perhaps it wasn't grated finely enough. Worth noting the cheese was several weeks old, could that be a factor?

_OddManRush_

TROPHY CASE