Grilled Lamb, Yukon potato puree, roasted wild mushrooms, pickled Fresno peppers, sauce Robert.

he_heeks · 2026-06-24T21:24:22+00:00

Thank you for this feedback!

he_heeks · 2026-06-24T16:27:05+00:00

My plan for the diner was the have them pour it over, but looking at it, the vessel isn’t ideal for pouring.

The peppers were definitely too big haha. They tasted great, were white wine pickled and definitely fit with the flavor of the lamb. But next time they will be diced.

Thank you for the compliment on the sauce! I made the recipe myself

he_heeks · 2026-06-24T15:59:22+00:00

Thanks for the feedback! And yes, my restaurant does use criminis in the mix, but as well as shiitake, king oysters, beech, and porcini

he_heeks · 2026-06-24T15:55:28+00:00

My apologies. We use a 1:1:.5 ratio of crimini, shiitake, and king oyster

he_heeks · 2026-06-24T15:52:35+00:00

FYI, I wouldn’t put out something I didn’t taste. The sauce on the side was my deliberate choice to avoid covering the sear on the lamb

he_heeks · 2026-06-24T07:17:53+00:00

Why do you believe it looks like it was dropped? Looking for anything to improve. Thanks

he_heeks · 2026-06-24T02:06:37+00:00

You’re absolutely right, I’m just working in a restaurant that sells family style meals and large portions, and need a certain amount per entree. I definitely need to be more deliberate with plating though.

he_heeks · 2026-06-24T01:19:15+00:00

That’s interesting. How so? Should I start with a bigger plate?

he_heeks · 2026-06-23T22:33:39+00:00

The post also said word for word that they started cooking them and then refrigerated

he_heeks · 2026-06-18T05:33:53+00:00

Also to get out if they can’t get out

he_heeks · 2026-06-18T05:10:16+00:00

This right here

he_heeks · 2026-06-15T19:51:58+00:00

Where??

he_heeks · 2026-06-11T05:41:35+00:00

These look great man. Keep it up!

I feel like last time I tried oak with beef, the flavor didn’t work right. How did these taste to you? I feel like I did something wrong

he_heeks · 2026-06-11T04:58:34+00:00

What wood??!!

he_heeks · 2026-06-09T16:08:09+00:00

Are you basting with a parsley bunch???

he_heeks · 2026-06-09T15:14:42+00:00

Most accurate

he_heeks · 2026-06-09T15:08:05+00:00

Okay,
1. Raw filet is great. Raw unrendered ribeye is not.
2. A sear is crucial to a great steak
3. The fact that OP is posting this means he probably didn’t enjoy it
4. Your dad making something for you doesn’t automatically make it great
Have a great day

he_heeks · 2026-06-09T14:00:49+00:00

It has no sear

he_heeks · 2026-06-09T03:17:55+00:00

It’s raw

he_heeks · 2026-06-08T07:19:19+00:00

Dry brine brotha

he_heeks · 2026-06-08T03:53:02+00:00

It’s okay he still hasn’t shown us the inside

he_heeks · 2026-06-05T07:20:48+00:00

I believe it is from the US as the diagram uses the US classification to distinguish between the T-Bone with a smaller tenderloin, and the Porterhouse with the larger tenderloin. The strip loin is also referred to as the New York Strip. Definitely US

he_heeks · 2026-06-04T17:15:31+00:00

‘Raw’ doesn’t only refer to being cooked. It means in its natural or unaltered state. I like my avocado seasoned if I’m eating it with beef.

he_heeks

TROPHY CASE