So how did dinner go?  Salmon wasnt smokey enough.  outside had good smoke flavor but the inside was just salmony =(

 but the foie terrine was magnificent!!!

 unwrapping the torchon

 cheesecloth layer

 vacuum pack it until needed.  Its not so pretty now!

 take the salmon with us too

and we head over to Chez Susan, cut up some salmon and munch

 sear up some foie.  Perfect sear!

 serve two ways!!! with a slice of torchon.  It was heavenly

 sous vide egg and frisee salad with house made bacon

 duck breast and risotto

 hand made pasta ala Andrew

 Happy birthday Drew!

 Drew was on the cooking channel for a segment on La Mar!

 and his kitchen that we cooked in.  Fun fun fun!!!

making shit at home

Making some pancetta... cured pork belly with pink salt, salt, garlic, bay leaves, and pepper

 After firm rinse thoroughly, cut off the skin, trim into a rectangle, and roll it up tightly

 i didnt take pics in between because my hands were slimy with pork fat

 I did a shitty ass job rolling it up and tying it up.  I need to learn a few knots!!!

Hung it here! hahahah.  We shall see how it turns out after a week of drying.
Hope I dont die from some crazy bacterial growth.

I saved the pork rind.  maybe fry that ish up!

then I took some salmon and cured it with salt and sugar for 12 hours

 time to cold smoke

You light the wood chips with a torch and theres ice cubes inside the smoker to keep everything cold.

we are cold smoking just for flavor not to cook.

 light it up and seal it up and let it sit for 30 minutes.  Then repeat.

 These were small fillets and thin so it didnt take long.  And we are done! smoked salmon for your bagels.

 Also marinated our own salmon eggs.  Soy, mirin, and sake.  Much better than store bought.

and the fatty widowmaker.  Foie...

 soak in milk overnight.  You need more milk than this... I pushed it down into the milk but didnt take a pic

 afterward clean out the veins!  there are a bunch so do your best!

 I really mangled the lobes.  Sigh... but no matter!  sprinkle on your mix of salt, sugar, pink salt, and sauterne and let it marinate overnight.

Aftter its cured overnight roll that ish up in some cheesecloth

 I forgot to take a pic of me simmering it for 90 seconds.  This is to melt it back into one whole log

Then immediately ice bath for a while until its all cooled

 wrap in a kitchen towel, roll tightly enough that extra fat oozes out (that kitchen towel started off white) and hang in the fridge overnight.  I couldnt really hang it anywhere so i sorta strung it to the top of the soy sauce can hahah!!! I would imagine this is to help keep its shape and also to prevent any sides from pooling anything... so in this case good enough for me!

 I left some of the foie out of the torchon.

 I pressed it through a fine mesh and mixed it all up.  Then stuck it into my favorite jar.

 So much crap to eat now!

 My foie terrine and torchon.  Dont mind the containers of spam soup (yes spam soup)

 Smoked salmon, salmon eggies, home made bacon.  Mmmmm.  Now how do I serve all this shit?

I think I'll be using the ingredients for a nice dinner tomorrow.  Stay tuned for pics.

Had the Shu's over for dinner.

Egg custard thingie a la Keller.  Potato crisp thing with a chive inside fun to make!

 Scallop, asparagus soup, home made bacon

 tenderloin foie onion saucey thing

 dessert = FROYO!!!

 the kids got fried chicken

 and popcorn

 and there was more froyo

 and the adults ate bacon while drinking wine HAHAHA!!! 

The End

Things I love.

Avacados with sea salt and pepper mmmm forget sugar blech who eats that shit with sugar??  Oh yeah SouthEast Asians thats who! 

 Home made bacon.  I need to stop making bacon as a tv watching snack.  I mean really?

 Experimenting with new product.  Im going to make my first foie torchon in a few days.

 4 lbs of flash frozen foie in the freezer.  Will load up on more before the ban!

 My new egg clicker!!! Isnt the easiest thing in the world to use but does help take the tops off of eggs.

drunken tacos.  After a night of birthday celebrating for Amina we ended up at the taco place again.

 stay classy ladies