BitChef

Chef’s Tip #3 Unused ingredients are a great opportunity to get creative. Some leftover ingredients from our Thanksgiving feast turned into this beautiful fall chili. We had extra… Turkey bone broth, sweet potato, butternut squash, onions, peppers, tarragon, thyme, sage and garlic. Added… ground chicken (the turkey got saved for sourdough melts Mmmm) tomato paste, crushed tomatoes, chili powder, cumin, paprika, coarse salt and liquid smoke. Slow cooked all day and the house smells WONDERFUL! For the broth just throw the unused turkey parts in the instant pot for an hour with some liquid, veggies and seasoning then strain. Bonus tip… don’t throw out that old sourdough. Cube it up, sprinkle it with garlic salt and bake in the oven. We added some shredded cheese at the end today. Happy belated Thanksgiving to all and to all a good night 👨‍🍳

Grilling with the boys. My personal recommendation is to let these beauties warm to room temp over a few hours with moderately heavy seasoning. Throw them in the oven (cast iron if available) at 250 for a while. Rip a hot grill or tallowed pan to sear 👨‍🍳’s 💋 let it rest before cutting.

We call it Fancy A F Spaghetti Pie in my house. Sautéed onions in duck fat and ground lamb bring this up another level. 👨‍🍳’s 💋

Any chefs out there also like to doodle?

A cool fall day calls for some comfort food. My kids love this take on bread pudding. Haven’t named it yet but it’s a sourdough apple pie bread pudding with cheddar cheese… and it hits the spot! Wish NOSTR had a way to share smells 👨‍🍳’s 💋

I absolutely love zapping chefs for posting their creations to NOSTR. Back in the early days of IG it was just people posting pictures of someone else’s food. We are getting back to the love of cooking at home and I’m here for it! To all of you NOSTriches out there putting in the time and effort to create a beautiful meal for you and/or your family… I salute you with a 🧑‍🍳’s 💋

Beautiful night out with my wife. Overnight Prime Rib with a brandy peppercorn dressing and bleu cheese. Paired well with this fine bottle of wine and not a scrap left on the plate. Gotta love local spot that can come through when your temperature request is “as rare as you’ll serve it”. 🧑‍🍳’s 💋

Chef’s Tip #2 Salt is your friend. You can have an amazing base to your dish… but if you under-salt you are losing out on its flavor enhancing properties. No you don’t want to overpower the dish. However, try going to a restaurant and adding a little salt to the food. You can take a B to an A in short order. Your body will flush out any excess that it doesn’t need as long as you are hydrating. I like to cook with Redmond Real Salt personally, but there are many great options out there to enhance your flavor-experience while providing your body with the base minerals it craves. Happy cooking everyone!

Well it looks like I’m going to have some fun pairing with these beautiful bottles. Thank you nostr:nprofile1qqs2gndun24r2utk5l20tscsdprw5zttvm0qk58w8xhl2ja2kmzt7jcpz4mhxue69uhhyetvv9ujuerpd46hxtnfduhsz8nhwden5te0dehhxarj94jx2a3wwajkcmr0wfjx2u3wdejhgtc0ugk0w for the proof of work!

Fresh, Local and Delicious. This refrigerator is a great way to build a community through food.

Chef’s Tip #1 The most important ingredient is LOVE. You can level up any dish with good intention. Going out to eat is a luxury and fiat restaurants have lowered our expectations. The person preparing your food is not happy and the end product shows. It’s not necessarily their fault though. For many it’s just a job to put food on their own table. As consumers we can fix this. Let’s all point our energy, preference and money to those restaurants and chefs that care. Some of the best food in your town is probably a food truck or hole in the wall diner. Seek them out and you will notice the difference.

Bitcoin makes me hopeful for the future… #NOSTR reinforces that feeling for me. I have had more fun here in a week than I ever did on Twitter (sorry not sorry can’t call it X)

Please support your local farmers whenever possible… you need each other. One of my favorite Saturday morning activities is to take my kids to the farm up the road and have them fill up our glass containers with raw milk for the week. We drink it daily together and use it for ice cream or baking as it ages. They are building a connection to their food that pulling a jug off of a store shelf never could. If you haven’t tried it, I HIGHLY recommend.

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