Smoked and seared

One of my top food creators right now. I want to make all of his stuff. My only issue is scaling his recipes.

So many smoker recipes are just 5000 calories appetizers

Had a ton of very roughly cracked black pepper left over from au poivre. So I’ve been pepper maxing everything. Very slept on spice despite being everywhere.

Made the nyt jollof rice again. It’s so good. If you, like me, are on the slop bowl life it’s worth taking the time to elevate your grains

Might have overdone it

It turns out the pasta drying rack is not a gimmick. Makes everything way easier.

This pasta is very good foodandwine.com/creamy-corn-mi…