Duck taco in Asheville, NC before getting back on the road.

Untitled by cxcxsx, on Flickr

Wings on the Traeger.

quote:

Originally posted by Aeteocles:
Tonkatsu in Tokyo. The guy second from the right must have been 80 or 90 years old, and he fries all of the tonkatsu himself. Everyone else just buzzes around and prepares garnishes.

Farewell dinner at #tonki #tonkatsu, #Tokyo. Bye #Japan, it's been fun! @vixvixvixer @pursuitofthis #pursuitofthis. by pursuitofless, on Flickr

Wow....a Tonkatsu master! The pork must be lean but so juicy, and the coating must be like panko heaven.....but so little Katsu sauce? The mustard is interesting, can't say I remember having Katsu with mustard before...dijon?

The old guy looked super legit.

The mustard was the color of yellow mustard, but spicy--like horseradish or wasabi. Can't recall any white wine flavors like dijon.

Yeah, just a dab of katsu on the plate. More in the bottle in front.

The pork was prepared well, but wasn't as good as the tonkatsu at Marugo in Akihabara. Changed my whole perception of pork. So impossibly juicy and crispy at the same time--but I would expect that at roughly 3 times the cost.

I love Tonkatsu so much. It was my comfort food over there.

The "breakfast-half" of bed & breakfast...creme brûlée French toast, roasted potatoes, and sausage, enjoyed following a recent overnight stay:

A pig was roasting on the nature

Sp-Hatchcock Chicken.
Not sure I've ever had Hatch chili peppers before but they had roasted samples outside our grocery store in a couple different dishes.
I stuffed them w/ the same mix I do my jalapenos.

We cook like shit in Wisconsin.



Homemade lobster ravioli in brown butter sage sauce.



Spaghetti carbonara



Beef Wellington with lobster risotto



Escargot with brie-stuffed crescent rolls



A pizza, of course

A day off at home

Chocolate Cake at Sammy's on City Island.

I went old school today. 100 year old recipe in a 100 year old dutch oven. Who doesn't like ham hocks and beans?

Gustofer

What do you Eat with yours , My Wife was Raised eating Cornbread and I was raised eating biscuits or Butter bread and Mom always made Fried Potatoes to eat with it.

Just bread and butter here. Preferably homemade bread.

Cured Iberian Ham and Iberian Pork Sausages at the Mercado de San Miguel in Madrid, Spain.

Iberico is a breed of pig, particularly prized for the fat marbling (Serrano, another breed of pig, is leaner). High end iberico is finished on acorns--the hogs are allowed to graze in oak groves. The hams are salt cured for 4 weeks, then aged around 12 months for a basic iberico jamon. I tried some that was aged 5 years, and it was pretty fantastic. Typically served sliced paper thin, sometimes sliced directly off of the ham leg that's proudly displayed over the bar or kitchen.

2016-10-17_09-06-14 by pursuitofless, on Flickr

Ordinary pig

Untitled by cxcxsx, on Flickr

My office is now directly over H&F and holy crap I'm going to be huge soon.

The pork was baked in the oven:

Venom, did you season or marinade the pork? Looks like there's garlic in it.