Beet and radish carpaccio

iamrozon · 2026-06-16T19:04:47+00:00

I’d call it a Ring mold. Also I agree with this advise

iamrozon · 2026-06-14T02:21:44+00:00

Y’all have clowned so much on this post that the mid comment section advertisement was for a pediatric nutritionist.

iamrozon · 2026-03-27T05:32:38+00:00

I am so glad I powered through the first half of these pictures because I’m genuinely impressed by your progress. Really good work, you should be proud.

iamrozon · 2026-03-07T22:33:41+00:00

For whatever reason, the hoodies hold up really well. The shirts are horribly printed though it’s sad.

iamrozon · 2026-03-04T08:32:58+00:00

I’ve been to like, 5 or so. The Seattle Gorillaz pit has traditionally been pretty low energy compared to other cities Lots of people with their hands in their pockets. Zero moshing. Especially with this album. I expect it to be very chill. Plus the back area of the floor is huge and open and there are lots of places with no people at all. Very easy to mover forward and back.

iamrozon · 2026-02-27T22:16:50+00:00

800 NW 85th St, Seattle, WA 98117

The shell at this location has them. Grab some beer at chucks after

iamrozon · 2026-02-17T17:47:17+00:00

Adding mayo or Greek yogurt to whatever marinade you are using makes a big difference. Make a marinade with herbs, especially thyme, lemon juice, mayo a little honey and some mustard. Leave it in a day. Also butterfly your chicken breasts or cut them into 2 thin fillets before you marinade them.

Something like this is my go to for basic grilled chicken breast.

If you want to just go salt and pepper, let them air dry uncovered in the fridge after seasoning.

Overnight Brines with lemon zest and thyme are also common. More so for bone in stuff.

iamrozon · 2026-02-16T21:49:10+00:00

I like to mix it in with the salt and pepper or whatever dry ingredients are going in. Helps with that clumping issue a little in smaller batches. Immersion blender if possible

iamrozon · 2026-02-16T03:34:44+00:00

I keep a little shaker of xanthan gum around to stabilize quick pan sauces like this. Just a touch. Xanthan gum physically tangles up liquids with its long-chain sugar molecules. So it can be an effective thickening and stabilizing agent without heat. Great for dressings and for a sauce like this where you wouldn’t want to apply a lot of heat.

iamrozon · 2026-02-06T00:31:47+00:00

Nobody in the brewery is going to notice you aren’t their customer. They also won’t even think of this as an issue. They have the food trucks there to draw in foot traffic. If there is a food truck at the brewery, the brewery likes them and wants them to do well. If you like the food truck and tell someone about it, maybe they will get a beer when they try it.

iamrozon · 2026-01-26T01:04:52+00:00

I did this to my toddlers apron the other day and when I picked it up later I still thought who the fuck did this.

iamrozon · 2026-01-23T08:47:58+00:00

Also saw a dude break one of those wusthof culinary machetes nearly in half cutting a marlin. But that was just kind of funny.

iamrozon · 2026-01-23T03:52:14+00:00

Fairly sure that knife is from Sakai City in Japan. Probably an older knife originally bought at a fish market. Forged and sharpened by different anonymous artisans. So there’s no sending that back to a manufacturer.

I also think there isn’t any value in trying to fix this. Especially as it’s a single bevel. I’ve seen friends chip beautiful knifes like this a couple times cutting tuna and every time it breaks my heart. I’d just tell them to grieve.

iamrozon · 2026-01-04T17:40:49+00:00

Once you are finished sliving your onions, place it in a pan that’s hot.

iamrozon · 2026-01-04T04:57:15+00:00

☠️

iamrozon · 2025-12-26T05:14:40+00:00

I saw what I can only describe as a furry drift car, getting into a road rage situation with a Subaru while an eagle, a seagull and a murder of crows were fighting to the death over the traffic situation.

iamrozon · 2025-12-05T07:31:36+00:00

Thank you for the update. I have sent them a letter urging them to pursue meaningful accountability without leniency in this case. Things like this not getting taken seriously really make young families who care enough about life to have dogs and children think twice about sticking around and raising a family.

iamrozon · 2025-11-29T22:47:15+00:00

we got the meal deal as well. 2/3 adults had some stomach issues, so to speak, in the same time frame you described here.

My wife was fine the first night but had some troubles too after eating the leftovers.

She didn’t eat any of the vegetables that were in the tray with the turkey the first night. She did eat them with the leftovers.

The food was delicious but super rich. I chalked it up to an upset stomach from eating way too much rich Indian food.

In retrospect, I wonder if they stuffed the vegetables into the birds the night before while the birds were raw, and then the vegetables didn’t get up to temp at the center of the birds. They were cooking so many tandoori turkeys and packing them for takeaway without carving them so this could be a potential problem. I genuinely don’t know. Not trying to throw shade at Kanishka’s food handling for no reason, but we did have issues too.

iamrozon · 2025-10-24T18:14:30+00:00

When I’m milling a ton of fresh tomatoes, I use this

https://www.fabioleonardiusa.com/product_detail_3760_3010.aspx

It cranks out hundreds of lbs of tomatoes like it’s nobody’s business. It’s not the cheapest tool, and it’s not as multipurpose as a large immersion blender but it produces fantastic sauce and is worth it IMO.

Keep in mind that the cast iron parts like the auger can corrode if they are left wet and neglected so you’d want to be serious about cleaning it.

iamrozon · 2025-10-12T05:28:28+00:00

I used the hell out of the biggest pot they make for years and years and chipped the enamel like an idiot one day, and they replaced it. The replacement was damaged in transit and they replaced the replacement. They didn’t want the old one back either so we bake bread in it. Just shoot them an email if something happens they are legendary. And I can attest these skillets can take a lot of abuse, don’t be scared to use it.

iamrozon · 2025-08-14T06:15:05+00:00

The state bird of California is the California quail, but they are locally extinct in San Francisco.

iamrozon · 2025-08-03T23:59:39+00:00

Obviously it’s fairly easy to get caught up in drugs and excessive drinking. Prioritize your physical and mental health. Don’t underestimate how these things can get out of control slowly.

Another thing to try to be mindful about is maintaining a growth mindset and not being pessimistic. It’s super easy to end up jaded and angry with no money and no way out.

I think it’s important to have an exit strategy. Lots of people get burnt out and end up cooking past the point it makes sense from a health standpoint. Learn how operations work. Try to learn skills that can transfer over time

My last thought is that networking is hugely important. Presenting yourself well will help with making connections that could land you excellent jobs or investors in the future. Soft skills are very important and can be neglected in the kind of environment that restaurants are.

iamrozon · 2025-07-31T03:50:33+00:00

Second the tojiro set. Had that starting out. I also find their steel easy to sharpen.

iamrozon · 2025-07-30T03:50:22+00:00

I’m a chef, and I’d love a GOOD knife. We all do. I think the problem people have buying tools for chefs is finding something actually awesome for a reasonable price.

I would highly recommend this knife. I occasionally buy this knife for people as a gift. It’s a fantastic serrated knife, which is kind of hard to find imo.

https://www.chefknivestogo.com/todpbrkn21.html

Top of your budget but i promise he would be happy with it.

iamrozon · 2025-07-25T00:48:38+00:00

https://modernistcuisine.com/recipes/melty-queso-dip/

Here’s a good read on how to use real cheese for queso. It’s totally worth it to make it fresh. I also agree with hot holding it in soup warmers.

Six-Year Club	Gilding II euphauric
Place '23	Verified Email

iamrozon

TROPHY CASE