Jay pfp

Jay

@marx

192 Following
351 Followers
Jay pfp
Jay
@marx
Tasting Australia’s best angus and wagyu beef. A little bit of everything in here. Grass-fed, grain-fed and barley fed
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Jay pfp
Jay
@marx
Grass finished cattle in Tasmania
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Jay pfp
Jay
@marx
Can anyone name that seafood. Hint: it’s ubiquitous in Tasmania
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Jay
@marx
Southern rock lobster in Stanley, Tasmania. Very different looking than a Maine lobster but similar in taste and texture.
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Jay
@marx
Always something interesting going on in Auckland harbor….
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Jay pfp
Jay
@marx
Stuffed peppers!
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Jay pfp
Jay
@marx
Iberico collar destined for stuffed peppers. Stay tuned…
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Jay pfp
Jay
@marx
Makin bacon!
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Jay
@marx
I do not know how Hungarians make soups so well! ????
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Jay pfp
Jay
@marx
I love Nicaraguan food!
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Jay pfp
Jay
@marx
Rabbit legs and shoulders. Getting started on a day of rabbit recipe development!
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Jay pfp
Jay
@marx
The season is getting late, but the cherry tomatoes are still producing…
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Jay pfp
Jay
@marx
Last night was jaw dropping…
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Jay pfp
Jay
@marx
Braised chicken thighs over rice, Central American style. A sight for voracious eyes, it was perfect after a day on the water.
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Jay pfp
Jay
@marx
It’s a beautiful day on the Puget Sound!
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Jay pfp
Jay
@marx
@rociocarella.eth doesn’t play around!
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Jay pfp
Jay
@marx
The only options when departing Ketchikan airport. Let the fishing begin!!!
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Jay pfp
Jay
@marx
Update on making bacon - every day or two for 2 weeks we will drain the liquid, rotate the bellies and pour the liquid back over top…
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Jay pfp
Jay
@marx
The garden is full on! 2 great harvests in 3 days!
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Jay pfp
Jay
@marx
I am thrilled to announce that we are making bacon! Starting with a 20 lb test run and if it goes well, we will bring some friends in for round 2 and make 100 lbs or so. First step: salt the bellies. We are using Beeler’s pork - a premium program from Iowa. Now we wait for 2 weeks while it cures in the fridge.
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