Sorry, cross post. Still figuring out the stack org here.
For much of my life I have worked without recipes.
Some years ago I was a sous-chef under a man who was allergic to documenting recipes.
I had to follow him around guesstimating what a "pinch", "dash", "splash" etc actually amounted to, so we could publish standardized work schedules for a restaurant. This helped me realize that writing things down was more important than I had previously thought... especially after thousands of different dishes and ideas and experiements start to cloud the memory, haha.
So short story long, I have taken ideas from many of your posts and thought it would be appropriate to offer up one of my own.
Peach Dream - essentially peaches, pears, sweet onions, garlic, raisins, Jays peach ghost scorpions. See below for details. Forgive my daughters handwriting (and mine).
The last picture was just taken today. The sauce itself has been resting on whiskey staves for three years in October. I am getting it out for bottling this weekend.
So pretty simple, like most of my recipes, the twist is in the preparation. Roasted, toasted, fermented, salted, malted, etc
Feel free to steal and alter to your liking. Happy St. Pattys day!
Sorry about the pictures orientation. I can't find a way to edit them.
For much of my life I have worked without recipes.
Some years ago I was a sous-chef under a man who was allergic to documenting recipes.
I had to follow him around guesstimating what a "pinch", "dash", "splash" etc actually amounted to, so we could publish standardized work schedules for a restaurant. This helped me realize that writing things down was more important than I had previously thought... especially after thousands of different dishes and ideas and experiements start to cloud the memory, haha.
So short story long, I have taken ideas from many of your posts and thought it would be appropriate to offer up one of my own.
Peach Dream - essentially peaches, pears, sweet onions, garlic, raisins, Jays peach ghost scorpions. See below for details. Forgive my daughters handwriting (and mine).
The last picture was just taken today. The sauce itself has been resting on whiskey staves for three years in October. I am getting it out for bottling this weekend.
So pretty simple, like most of my recipes, the twist is in the preparation. Roasted, toasted, fermented, salted, malted, etc
Feel free to steal and alter to your liking. Happy St. Pattys day!
Sorry about the pictures orientation. I can't find a way to edit them.
