A few things...

[Wolgast]

Been abit off lately(personal issues). I do come here everyday though...Even if i dont take the time responding to ppls threads i look @ them with JOY! You guys rock!

A few pics taken the last few weeks...And why not share em right?!

First off todays dinner:

But here is todays B/S less chicken breast..Rubbed with "Primo Chicken tickler" Served with our garden salad/mozzarella sticks/onion rings/Lime Aioli. Super tasty...Easy..Fast.

*no action shots*
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Second:

Porkloin/onions/bells/taters




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Third:

Found some nice steaks(expensive as dope)


A potatoe gratain´n´some´shrooms joins the party.


Served with a Parsley/thyme butter/spears


To low heat = no crust...And i rather take a medium steak with no crust than a crusty well done one.


Thanks for your time ppl! I really have to dig deep...And get my life straight again. RESPECT to all of ya!

 

[Todd NC]

The plated chicken in the first photo looks amazing.

 

[PeterZ]

Oh yes =)

Peter

 

[Paul Kastner]

Euro steaks have a very different color than ours. Great looking cook.

 

[Rolf Jacobsen]

Daniel you always set the standard and these efforts continue that. Perfect.

 

[Brad Barger]

Great as usual. Always enjoy your plated cooks.

 

[RogerS]

Looks great

 

[Tony R]

Keep your head up and I'm sure you will get thru it....

Thanks for sharing all your great cooks Wolgast.

 

[Bobby P]

Everything looks fantastic.

 

[Boss Banks]

Every meal is a home run!!

 

[Mike Coffman]

Perfect looking cooks Daniel! Your a strong man Daniel and you will
get through anything that comes your way!

 

[John Solak]

Sorry to hear life is giving you lemons but it sure hasn't effected your cooks they still rock!!!!

 

[Bob Mann]

It all looks great, nice cooks and pics!

 

[Stuart S]

Sorry to hear things haven't been 100% for you lately, keep your head up high my friend, we are all here for you!

I recently made the best steaks I have ever had using this method from Americas tet kitchen. I love crust on my steak, but I'm like you...if getting crust means over cooking then I can live without the crust.

I tried this method from Amercas Test Kitchen a few weeks ago and the steak was the best I've ever had. Perfect blend of crust and medium-rare inside.

 

[Andy Beers]

Your cooks look fantastic and all the best

 

[Mildo]

Be cool Dan.
Your cooking is absolutely fantastic and we look forward to more!!!
Good luck my friend.

 

[Jim Lampe]

Personal BS sucks the bag, i know it, Dan!
You hang tough dude and youll kick tush again, if youre not already . . .
Now, this cooking lesson youre givin us...
AWESOME!!! Every fricken photo looks absolutely OUTSTANDING!!

Dude, ill helpya dig!

 

[M. Rollins]

Hang in there brother. I have faith that you will get through the tough times. You are an awesome chef and photographer. Keep cooking, and keep posting when you can. We all look forward to your posts! Stay strong, Daniel.

Mike

 

[JimmyE]

Fantastic post! Your food and pics rock as usual. Hang in there too, and best of luck down the road.

 

[Brian Dahl]

You'll make it over the bump, correct what is wrong, an' come out stronger for it. You have a big support team (albeit halfway 'round the globe). We're pulling for ya. That raw steak is a thing of beauty, the cooked picture: perfection.