Chef Fluffy

I ask myself: What does that taste like? I answer that by cooking. Have something you'd like to see? send me a pic and I'll try it.

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I finally caved and now have a Twitter and Instagram; check me out. I think I'll be posting more there from now on.

https://www.instagram.com/cp10fluffy/

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I am working this Thanksgiving, so Monday, I made ramen as my big meal for the week.

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Somethings from the past few weeks. Eggs, Tia shrimp with green beans and potatoes, grits, quinoa, Kansas medley, and finally a lobster roll.

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Going stir crazy in my house today. So focaccia bread. I used so much oil I am worried about being invaded by the U.S. government.

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Behold my new rice cooker. #Tiger gang

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It has been a hot second since I've posted an at-home plate-up. Here is Chaliapin-style steak and a baked potato. (I know the onions are supposed to be on the steak, but I really liked this positioning.)

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Behold, my followers, the start of my child's life cycle; this is mead(let's call him Di)and hopefully will not sour; I have taken all measures to ensure his fermentation and maturing process. Hopefully, in 6 months to a year, he will be drinkable.

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Worked on cooks for steak this week in class. Hurt my very soul to cook one past medium, but the chef said it looked okay.

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Some food I've made in the past few weeks at school and home. From burgers to BBQ, from pork chops to stew. Some worked; others needed a little more time and work.

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My first plate-up at school for this year, Prime ribeye steak, mushroom risotto, and fried cauliflower; my chef said he mine was the closest to mid-rare out of the whole class.

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Not food but a little late shout-out to my pup, who was one-year-old last week.

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I decided to pull an old favorite from the cookbook and do a tonkatsu plate with rice and cabbage. I tried making some sauces for both as well, and they took it the extra mile.

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From smoke to fry and down the hatch to the belly, I gave a try at fried ribs, and I may have just found my new favorite way to do ribs.

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I decided on chicken tonight, and so far, it is juicy, It is sweet, and it is tangy. This is going to be a definite staple of mine.

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My new baby. She needs a name though, any suggestions?

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At school today, and we worked on canapes. I tried for a one with bacon, cream cheese, onion relish, and roster red peppers on toast.

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Tonight is a Meat cocktail with mushroom and onion, or as it's more commonly known stroganoff courtesy of our Communist friends in Russia.