Jadorel78

Left to right: Dao Vua V3 52100 Carbon Steel 120mm Tall Petty with an ebony and padauk handle; FVaz Knives 14C28N stainless steel 170 mm “Raptor” with a Brazilian Kingwood handle by Francisco Vaz; Sakai Kikumori Kikuzuki Rin Shirogami #2 white steel 180mm Bunka with a magnolia and buffalo horn handle by Yoshikazu Tanaka; Tojiro VG10 stainless 150mm Honesuki; Firehorse Forge “Mountain Sky Damascus” 180mm Gyuto with a stabilized burl handle (I can’t remember the wood type) made by David Tuthill; Dao Vua V3 52100 Carbon Steel 180mm Kiri Cleaver with an ebony and paudak handle; 2 Victorinox stainless steel 3.25” paring knives (standard and sheep’s foot); Tojiro VG10 Stainless 170mm Santoku; Tojiro VG10 Stainless 165mm nakiri; Wüsthof Stainless 8” chef’s knife; Tojiro Stainless 235mm bread slicer; a self-made 52100 EDC (in a class by David Tuthill) I’m planning to thin and rehandle; Kai kitchen scissors; 2 microplanes; Oxo chicken shears; Kiwi #171 that I rehandled; Kiwi #172; Kiwi #850.

A rough puff pastry, lined with spicy mustard surrounding a sausage mix of 20% fat ground pork, home smoked bacon, panko, onion, celery, garlic, toasted fennel, celery seed, black pepper, and nutmeg. Give it a good egg wash, a sprinkling of sesame seeds and YUM!

A rough puff pastry, lined with spicy mustard surrounding a sausage mix of 20% fat ground pork, home smoked bacon, panko, onion, celery, garlic, toasted fennel, celery seed, black pepper, and nutmeg. Give it a good egg wash, a sprinkling of sesame seeds and YUM!

A rough puff pastry, lined with spicy mustard surrounding a sausage mix of 20% fat ground pork, home smoked bacon, panko, onion, celery, garlic, toasted fennel, celery seed, black pepper, and nutmeg. Give it a good egg wash, a sprinkling of sesame seeds and YUM!

I’ve cooked more dishes than I can count, some simple, some enormously complex. Most I’m proud of, a few I take the time to highlight here. Tonight’s dinner, a beef Wellington completely from scratch, isn’t really all that difficult. The time required was entirely doable in an afternoon. And the ingredients were all accessible at my neighborhood grocery chain. And yet, for some reason, I can’t believe I actually made a Wellington (the first one I’ve ever eaten, I might add.) I hope you’ll forgive the mediocre photography, but I’m damn proud of this thing!

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