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You can use a pre made hollindaise and simply reduce some white wine down to a few tablespoons and add it to the sauce along with some chpped tarragon, minced shallot and black pepper.
Won't be as...

I'm living in the hutt, not working for a while though. Doctors orders. But the restuarant i work at is portlander, corner of featherston and whitmore.

I've got a couple together, there's one in particular i'm trying to hunt down before i upload them all.

Looks like a proper feast mate. All it needs is mustard sauce. I usually toss in some baby potatoes and cabbage towards the end of the cook but that's just my preference.

The one food in existence that makes me retch.

I like simmering it in coconut milk. Can't remember where i picked that up but it's gooooood.

Chapellis in lower hutt, officially take over as head chef december 3rd.

Glad you liked it, it's going on the menu at the new place.

I recommend this vendor for buying methylcellulose.
Like, 12 bucks for a 2oz package.

Methylcellulose F50

For burgers it's very dependent on the cut, you want a medium grind from the shoulder region. So chuck for beef, or butt for pork, (no idea what that's called on a deer but the front shoulder...

Okey dokey, ribs.

If you're having trouble with your ribs drying out i recommend braising rather than roasting.
Here's a really basic method and recipe you can alter for your own tastes.
...

I respectfully decline :D

VC was dead on with the tenderloin guide, however i'll type up some comprehensive rib and burger guides in the morning...these drugs make me so damn sleepy :indifferent :

I actually worked on this for a very long time. And it's been a guarded secret of mine ever since i perfected it. So consider yourselves lucky.

For the batter:

I did this all by weight not by...

Ill put a few recipes together for you.

Cheers mate, glad you enjoyed it.

I'm trying Dundee, believe me i am :D

Pouch of applesauce and a ham sandwich for me...bloody no cutlery rules

I quite enjoy it in chowder, i think it suits it very well.

40g unsalted butter
4 rashers Bacon, finely chopped. Get the proper stuff, no shoulder or middle bacon please.
1 medium onion,...

Bahahaha ive posted it multiple times, half cup of balsamic, 1/8 cup honey, reduce to a syrup and add a handful of chopped mint. Nothing to it.

Yep. Exactly.

I use it for deserts when i need to make a chocolate coating for eclairs etc. But i don't generally recommend it for cooking with as it's not a very stable product, bloody good for you though i hear....

Oh yeah, i forgot about that. I'll type some up now for ya buddy.

Olive oil has a low smoke point so it's best used when cooking at lower temperatures. It has a strong flavour so it's not ideal for searing, regular olive oil should be used for cooking whilst extra...

Wrap it in foil, keep it on a wire rack so there's a little surface touching the meat (and therefore drawing out moisture) an eye fillet should need only about 20 minutes to rest.
Serving on warm...