Chefs Temper

Back at it. Working on completing this knife I've had forged years ago. I never got to sanding and profiling. Since I picked it back up I've put about 10 hours of shaping, sanding and etching. Next up is a copper collar and a spalted maple handle with some black walnut accents before putting an edge. But first more sanding to get rid of some of the low spots then re etch.

A couple of smash parties with home smoked bacon on some rather large buns. Chopped pickled, blue cheese mayo, and smoked goat cheddar from .ca

Sometimes I miss being a chef in a restaurant, but I am finally eating well and cooking for my lovely wife and myself on a daily basis. Last night was flank steak, the fluffiest and crispiest wedge fries, purple cabbage slaw with salsa Verde. Presentation is still important but I don't get caught up on playing the way I use to.

My first crokinole board. I had some fun with this one and it's time to make some more. I won't go with the geometric pattern. Nor will I use resin to cover. I'll be making it from birch ply or something similar that will hold a nice stain. Anyone interested in their own custom board please comment below!

Crab casserole... Back at it in the home kitchen. Macaroni, pancetta, tomato, smoked cream cheese béchamel, crab meat, broiled with manchego, Galati mozzarella, Roquefort, and home made bread crumbs.
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Dinner in Detroit fantastic octopus dish, burrata and pork belly! thanks for the best meal out we’ve had in a long time

Braised beef cheek, roasted celery root and Yukon gold gratin.

Foie gras tonight. Ants on a foie: warm peanut butter bread, pickled celery, drunken craisins and seared Foie!

Detroit free press half marathon 2:02:38

Paella Friday!!!