that crust is just gorgeous!
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that steak is a thing of beauty, and i LOVE the butter slabs in the potatoes!
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This is beautiful. I hate food photos, but this makes me hungry
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I found two heads of cauliflower on clearance today for 99 cents. They did require a little bit of trimming, but for the most part they were fine. So I made Oven Roasted Paprika Cauliflower and Shake & Bake Pork for dinner. Sunshine really enjoyed the cauliflower and so did I.
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In the aloo gobi, not the beans!
Ah!
Vrooom!
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What’s your hydration on your dough ? Looks Fabulous.
Def depends on the branch.
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It does. There are more branches in western NY state, drive that stang to try 'em all!
Pan fried cod and fries. It’s hard to get cod to that right point where it’s moist and flaky, It worked this time.
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Oooh that pie 
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Mustang GT
We wanted something light, low-key, and in short walking distance after I spent most of the day recovering from last night’s tooth drama 
American Sardine Bar covered all those bases, and so we mozied on over to the casual corner pub.
With the temps cooled down and zero humidity, we chose to sit on the cute patio. The cocktail menu looked really interesting, but we ordered New Trail Kölsch instead.
We ordered the pork sandwich as per the hostess’ recommendation,
the Daikon Caesar, and the crab toast to share. Me thinks the crab toast was an attempt to compete with Vernick’s spectacular blue crab toast, and of course it could neverever.
That said, it was nice & the flavors played together well. The pork sammich came with an abundance of pork, cheese, and pickled onions on a very good, chewy, fluffy seeded roll — likely from one of several local bakeries.
We couldn’t finish the pork roll and had it packed up; the kitchen (or server) forgot our Caesar, so we took it to go. Nice neighborhood joint.
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I’ve done this one about 4 times now. It’s not pot roast but rather a stew (to be honest, my dishes are not always clear on the differences, anyway) but it definitely kicks butt.
I did the recommended pearled onions ONCE (it’s a big PITA) then said heck with that and instead use polar-sliced onions. I always double the mushrooms because… mushrooms in beef gravy are a thing for me.
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Thanks. Your prices seem a lot better than here. Part of my problem is the appetite/portion size, I guess. If I took it easier on the amount of beef & lamb I eat, I’d save a lot of money!
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I buy frozen pearl onions for whenever they’re needed. I helped with Julia Child’s Boeuf Bourguignon for a group dinner party, and peeling those suckers was a PITA - so I agree with you there!
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I think I’d lose my damn mind trying to peel pearl onions. Frozen work just fine in a stew.
Does quick-blanching make the peels come off any easier?
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Nope, not IMO. Just makes them really effin’ slippery. Because yes, Julia blanched them so that’s what the guy in charge of pulling together the meal said we were going to do.
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That looks excellent!
The oven sear is really smart. I would use my broiler, just to avoid heating up the kitchen too much and potentially drying out the meat. Did he season the meat first? I forget. I would.
I quibble only with the full stick of butter(!), adding the roux the beginning of the braise, and the tomato paste. It’s much easier to degrease if you start with less fat and save thickening for near the end – you don’t have to worry about it burning, either, while the meat tenderizes. I can easily make a roux in a small skillet, add some broth, and whisk it in. I prefer beef stew without tomato.
But yum!
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