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Some additional work inspired by Chef Majk: Sauteed scallops; carrot, cauliflower & onion, and beet root purees; apple fennel salad with arugula and prosciutto. It kinda looks like mustard, mayo and ketchup in the photo, but it's not an accurate representation. I'm starting to get the hang of...

I love those!

Sous vide venison round roast with a blackberry wine sauce, fondant potatoes, cauliflower and onion puree with micro greens.

I found a new chef on Youtube and tried one of the dishes that he demonstrated. I would have never thought about putting beets and salmon together on a plate, but it was a really great combination. Pan seared salmon, roasted beet purée, sous vide fennel bulb.

Yes they do, and they're delicious! Even a small fish has cheek meat that's worth going after.

I made a quick pickle that was 50-50 red wine vinegar and water, with a little sea salt and honey. Heated it on the stove to get everything to dissolve and put it in a jar with some berries. Easy! They would be really good with something that was a little fattier, as the acid from the vinegar...

I was in PA this weekend and stopped at my favorite farm market, where they had the most incredible blackberries I have ever seen. I saw a cooking show recently where a contestant pickled blackberries, so I decided to give it a whirl: Sous vide venison tenderloin, roasted golden beets...

I tend to punch coronas and cut anything larger.

I guess Vietnamese Dongs aren't even worth a dime a dozen...

Looks like a House Finch to me.

I don't know, eventually, it will meet some resistance.

Not sure where you are exactly, but it's probably not an Eastern Bluebird (link) because they generally don't eat fruit. It might be one of these: Blue Jay (link) Blue Grosbeak (link) Inigo Bunting (link) It could be something different, but you'd have to narrow down the location and field...

You'll probably have better luck with Chickadees. They are more approachable than House Finches.

We went to a restaurant this past weekend with some friends and I had a compressed watermelon salad. I've heard about it, watched chefs like Thomas Keller teach about how to make it, but I've never had it until this weekend. If you haven't heard about compressing food, it's a technique where...

Global Foods in Woodbridge

I intended to make these for the company BBQ contest ahead of Memorial Day, but I missed the cookout. Yesterday I was working in the garage all day, so I decided it was time to give my dish a full test run, in case I decided to enter it in the contest next year. I had initially conceived this...

I fixed it for you! :cool:

Thanks for posting this! Doc's words are priceless.

From my time on a carrier I seriously doubt any Air Boss would ever let an Air Force pilot make an attempt to land on the ship, let alone one in a wounded bird. A carrier is one of the most dangerous environments in all of aviation, and landing currency rules the flight schedule because it is...

When discussing how good or bad an airplane is, you really have to consider it's context in history. It's not really fair to compare an F-4 to an F-15 because they are different generations of aircraft. The fact that the F-4 was so prolific shows how good of an airplane it was for its time...