Whatcha Eatin?

[JayH]

Kid, never in 1,000,000 years would I have thought you were a farmer.

 

[adam]

haha, good call! I stand corrected

 

[Gotham Gator]

 

[GratefulDawg]

I went for a walk this morning in my neighborhood with a kit on. One guy stopped me who was as happy about last night's result as I was.

Then for lunch, I walked over to Fort Lee.

Had to represent in NJ.

Sorry Red Bulls fans, but the crisis phones don't work. Good news for you is that I killed a bunch of lantern flies.

 

[LionNYC]

Pura Vida has a few locations now in the city. It's healthy and delicious, albeit a little expensive for a fast casual lunch spot. The Super Greens smoothie is amazing!

 

[mgarbowski]

Made Beef Wellington last night. This was an early rehearsal for Christmas dinner. Will need to be more picky or give better instructions to our butcher when getting the meat next time. This is the right cut (filet mignon or tenderloin) but it needs to be more uniform in width and probably a bit narrower overall. It's hard to see from these images but it was a bit trapezoidal and the creases don't help. The narrower end is inevitably not as pink. Other than that this met or exceeded all my expectations.
There are a fair number of steps, and can take the better part of a day but has a lot of down time mixed in.
Prep the filling, put it in the fridge to cool.
Sear the meat, put it in the fridge to cool.
Wrap the filling around the meat, put it in the fridge to rest.
You can also do a lot of that the day before. Use store bought pastry dough and no part the process it is very complicated.
Recommend 10/10.