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food-bev who got brunch?

na mean?
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Ashen said:
There was hollandaise by request too but I am not a fan of it with beef. Container top right side of cut pic. My standard 2min version from serious eats minus the powder I usually add. The wife is runny egg phobic so she had her usual order of small curd creamy scrambled.
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Hollandaise is great for eggs benny, salmon, foofoo croquettes, et. al..
 
But for beef it needs more firepower.
 
It needs more herby tanginess.
 
Enter bearnaise.
 
Bearnaise together with beef is umami gold.
 
Put it on pork chops.
 
Broccoli or asparagus.
 
On an omelete. 
 
Toss it in pasta.
 
Hollandaise is the prude mother hen.
 
Bearnaise is the problem child that likes to steal shots from the parents liquor cabinet and play with matches.
 
Starting to feel sad. The boss has had a kitchen for almost a month and still no brunchy pics.

I didn't actually have to cook for this, unless you count making the jellies.

Hot venison salami, regular pork salami with a more German spicing.

Brebirousse d'Argental, aged havarti, kaltbach le cremeux, friulano (local montasio style cheese)

White ghost and Brandon's peachy pods jellies.

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