You’re like damn take it easy 😂😂😂😂

Wait until you hear about kaaskroketten

😂😂 cheers ✌🏻

I got no problem with anything you’re spitting right now. Sometimes I’m more in the mood for something simple like in the photo above, especially when dealing with high quality meats, but I do get creative with my burgers like you do! Nice work.

So jealous right now

Absolutely

Thats a great move too. I used to make a burger at work for my colleagues and Id fry sliced apples and bacon in maple syrup and top it with that.

They were, hence the raw-ish

& thanks for the slicing comment. It’s sometimes more a matter of getting food into mouths rather than what might look better in a photo. I don’t personally think slices are a bad idea for a well rested steak.

Thanks for the love! That’s not a bad idea. I tossed these in some maple syrup for some contrast to the savory on the plate but forgot to mention it.

This must taste amazing. Because it’s aesthetic is like something out of an Aliens movie. The sheer will power required to eat this would be extraordinary.

Honestly, steak, brussel sprouts and mashed potatoes is just such a great meal. If you add some caramelised onions on the sprouts bam!

Also I love that you cut the steak in to pieces. Dont know why everyone is so salt about it.

Lol I was trolling you back for sure, have a good weekend 🙏🏽 it’s all good fun

I completely agree.

But by that same logic nothing on the board is homemade. Zero ingredients have been combined, nothing had been "made" simply rearranged.

If I went to the shop and bought a loaf of break and placed it on a board that is not homemade.

Thanks for the answer but to be honest I was just messing with you a bit. 🫂 looks great.

Tell me more about them fries, friendo

I figured they would be blue on the inside too. Hmm

You ate mortadella with panzerotto my friend

Is that halloumi??

I have pictures of the cake prior to decorating and all of the individual pieces before being applied.

Fair question. I wouldn’t know 100%, but here where I live in Arizona there’s a small but strong movement of craft butcher shops showcasing higher end local meats. At a core level, I can notice a difference in taste/texture/the way the meat cooks, but mostly I’m relying on my butcher being an honest guy.

How do you know it was grass fed, did you raise the cow yourself to witness this?

Not really, well worth trying though

To answer your question, I’m making a simple shrimp-tomato based pasta of some sort. Probably spicy. Probably garlic & shallots, which I find better than onion for seafood pastas. Thanks for the love.

I should have stated for context this was last nights dinner lol an upvote for being the only person who said anything about that one lol