I’ll leave this here:
5 Likes
Maybe some tomato with that? I think that for some strange reason tomatoes and tuna are like soul mates.
Or possibly some of this-
https://store.colavita.com/colavita-limonolio-8-5-oz-glass.html
I got it at Penn Mac down at the strip but they probably have it other places too.
I’m going to be making some tuna Sammi he’s tomorrow using it, a little cracked black pepper and maybe some basil.
1 Like
Will try that next time. I sense a collab cook book in the works. Now for the title.
Blending Critters, Tastefully.
Working on it.
2 Likes
Bluegill with morels and some sautéed ramps and fiddle heads on the side?
That’s a spring time special!
1 Like
We’ve got a ton of Buckeye balls here too. Fuck!
1 Like
Figured I’d try something different. Asian seared tuna over a bed of cabbage, carrots, pumpkin seeds and dried cranberries.
5 Likes
I don’t think you can!
Yeah. I just threw down a cake eating gauntlet.
1 Like
Well I stopped at one and a half slice because I had already eaten a shit ton food. Nevertheless, I am 100% confident I could eat two and a half of these things without any particular issues in the moment.
I’ll probably do it one day when I decide I have been on this planet for long enough.
Edit: no actually why waste my talent? The day I give up on bodybuilding I already know what my next hobby is gonna be. You’ll see me on TV in “man vs food” lol
2 Likes
Some holiday feast shots:
Shortribs old + new; beef shortribs cooked on the hearth in coals, and shortribs sous vide for 72 hours.
10 Likes
Man, that bread.
1 Like
Breakfast bake from Christmas morning.
Eggs, potato, bacon, cheese, bell pepper, and a thin Bisquick/milk batter. Basically a lazy “quiche” in a lasagne pan.
7 Likes
Stomachgasm.
1 Like
I love cooking. This is how I mark the end of my Christmas holidays.
3 Likes
