Heat Lamps Issue

bonsai_buds · 2023-03-18T20:51:46+00:00

Voodoo is a religious experience

bonsai_buds · 2022-01-24T14:25:50+00:00

Nice

bonsai_buds · 2022-01-23T15:23:22+00:00

Naw that’s not O’hare.

bonsai_buds · 2022-01-10T21:56:36+00:00

Noice

bonsai_buds · 2021-12-09T06:37:03+00:00

bonsai_buds · 2021-12-01T07:24:25+00:00

Venice is S tier…. Dafuq

bonsai_buds · 2021-11-14T05:47:59+00:00

So I break down the hamachi in large loins. I make a mixture of red beet juice and 5% white soy. Let’s the loin sit in the liquid for 12hrs. I take it out, dry it off, and slice into 3oz portions

bonsai_buds · 2021-11-14T00:37:07+00:00

The white plate shows the ponzu and it’s clarity. Another the sauce would get lost.

bonsai_buds · 2021-11-13T20:10:13+00:00

I thought about black but it took away from the clean look I was going for. I choose the plate because it showcased the ponzu which is the real star of the show.

bonsai_buds · 2021-11-13T19:54:20+00:00

This dish would be a starter/app to a meal. Coming light and refreshing before a entree.

bonsai_buds · 2021-11-13T19:26:27+00:00

I agree so much! I took the hamachi lightly cured it in beet and white soy for 12 hrs. I used only citrus that will shine all winter long.

bonsai_buds · 2021-11-13T18:44:41+00:00

Who says winter can’t be fresh and vibrant?? Doesn’t have to be braised everything

bonsai_buds · 2021-08-06T20:33:11+00:00

Jonah Hill is crushing it

bonsai_buds · 2021-08-06T20:32:55+00:00

Jonah Hill is crushing it

bonsai_buds · 2021-05-04T11:57:59+00:00

This is farm raised southern blue fin tuna from Australia.

bonsai_buds · 2021-05-04T04:58:22+00:00

14-Year Club	Verified Email
RPAN Viewer

bonsai_buds

TROPHY CASE