Chef Tommy

Carrots can be cool again right?

Family Style. Sesame Roasted Nantes Carrots cooked in Wadaman White Sesame Oil from Osaka, Japan. Saffron carrot hummus with Meyer lemon, parsley and cilantro. Finished with Wadaman dark roasted golden sesame oil and burnt lemon juice.

#foodstr #chefstr #asknostr

Nobody expects meatloaf to look like this.

Grass fed beef, quenelle of miso and cultured butter Yukon gold, runner beans and snap peas with green garlic and scallions. Tomato gastrique and house Worcestershire pulled into the spikes. Parsley, dill, chervil.

#foodstr #steakstr #chefstr

Just finished work. 14hr day. Regular drop off clients in the morning/day, then dinner party at night. Stay humble and stack sats….

Grilled peach and wasabi arugula salad with pickled shallots, cucumber, pine nuts and 25yr old balsamic

Sesame roasted carrots with carrot hummus and cilantro

Roasted mixed mushrooms with wala wala onions, garlic, lemon and parsley

Grilled branzino with coriander and fennel - lemon relish

Chocolate covered strawberries (not pictured, forgot)

#foodstr #chefstr #fishstr

He’s not just a podcaster, permaculture expert and badass pleb, he is a Chef. A renaissance Man. #chefstr

Pan Roasted Sirloin Cap, Coulotte or Picanha Steak.

2.67lb cut. 10 minute sear. 25 minutes in the oven at 325f.

Eat well. Drink well.

Paired with 2022 Peony Lane, Cabernet Sauvignon, Paonia, CO - 5680ft elevation.

#steakstr #chefstr #foodstr

You can just eat whatever you want. I just ate an entire jar of kimchi…

Ingredients: napa cabbage, organic Korean mu radish, organic scallion, fresno pepper, gochugaru, organic Asian pear, organic Fuji apple, organic yellow onion, anchovy broth (dried anchovy, dried dipori, dried dashima, dried shrimp, dried shiitake, organic leek, organic yellow onion, Korean mu radish, organic scallion), fermented anchovy, fermented sandlance fish, salted shrimp, ume plum syrup, organic garlic, ginger, dried Hawk's Claw chili, salt, sweet rice flour #foodstr #chefstr #food #kimchi

He is some salad therapy. If you’re into that type of thing. Not for the carnivore maxi crowd. Eat well Nostr!

Trying out things on the phone. I spilt half a glass of

2022 Peony Lane Estate Vineyard Pinot Noir on my laptop, doing tasting notes last week. It’s in the shop being repaired. Probably too long… and not compressed. Song: Foals, Holy Fire, Prelude.

#vlog #volgstr #chefstr #foodstr #quinoasalad #circularvlogeconomy

What is the true cost of food? Is it priced in the now or priced in the future? Fix the money fix the world. Fix the food fix our future? Curious to know what you think. Everyone wants to be naked and famous!

#fixthefoodfixtheworld #foodstr #steakstr #chefstr #vlog #vlogstr #nakedandfamous

Pasture Raised Pork Tenderloin Wet Rub. First #vlog no edit one shot. Happy eating.

PS: use finishing salt to season your meat after cooking, you can’t take back salt so never fully season your meat. Thanks for the push

#chefstr #foodstr #vlogstr #meatstr

Summer is vegetable season. I know it’s not a big juicy #steakstr but I enjoy them.

Early Girl Tomato Salad ~ armenian and lemon cucumber, goat gouda, smoked walnuts, castelvetrano olives, basil, mint, parsley and oregano with lemonette.

#chefstr #foodstr #vegetablestr

Compressed Summer Melons with Crispy Prosciutto. ~ marinaded torpedo onion, lemon basil, saba & lemon oil.

From a Dinner Party I did last night for a group of VC’s. Family Style Southern Italian inspired. They talked about bitcoin, AI and their funds. We are still early. Only one firm has bought and it was back in the 40k range. Others are starting to gear up to add bitcoin to their balance sheets. Made the night feel bullish. Bitcoin doesn’t care who uses it but at least everyone’s bags will pump. Number go up technology.

#foodstr #chefstr #familystyle

Cheers to buying the dip!

Before I truly embraced bitcoin my shitcoin was wine. I bought and sold wine from allocations I spent years on the waiting list to get. I have finally sold 99% of all my cellar and gave my allocations away.

For the past 10yrs it’s given me so much. In that time I was able to stack sats with my profit and learned so much about wine I became a certified sommelier, viticulturist and home winemaker in the process. Years of dedication and commitment to learning beyond cooking has brought me to this moment. Remember to treat yourself to a something special every once in a while to remind yourself that it’s the journey which offers the tertiary notes of life. The end goal will always move further away, so take note of when something ends because it is the beginning of your next chapter. Stay humble and stack sats.

2006 Dom Pérignon Brut Champagne. Notes: Beautiful stone fruits, toasted hazelnuts, citrus blossom, and brioche. It shows the opulent side of the 2006 vintage with plenty of richness from extended lees contact, yet it has bright acidity, a tight, reserved style, and a great finish. Bubbles were surprisingly strong for a 20yr old champagne. Not the my favorite vintage champagne producer in the world but definitely never disappoints!

Wine priced in sats: Allocation in September 2015 for $240 USD. Sats price at purchase: 1.1 BTC. Priced in USD/BTC today : $113,284.94/1.1BTC - Block Height 907,111

#winestr #wine #vino #chefstr #sommstr

GM #nostr ! Proof of #steakstr and 04’ Seavey Merlot, Napa Valley. Served with Maitake mushrooms and garlic. Merlot with age IMHO is probably one of the most underrated grapes here in the states. What are your thoughts on California, Italian or French Merlot?

#proofofsteak #prooforwork #winestr #foodstr #chefstr #ptfochef #cuisine #merlot #dinner https://image.nostr.build/36caa14782ad26c8a0b2bfb4ddb870ddd4cd12c02197437d7a10ac58c234a66c.jpg

Hi #nostr ! I have been active on Nostr but not posting anything since the new year. We welcomed our second child in November and have been barely sleeping and forgetting to take photos of what I’ve been #cooking lately. I have been really enjoying my experience on Nostr and grateful for it. Remember drink the good stuff, cherish your family, get some sun on your face, eat #steakstr & stay humble, stack sats.

Here are some wines and meats I’ve been enjoying with my family at home.

Anderson Valley Lamb Rack with 2017 Domaine Charvin, CDP.

Sonoma Coast Pastured Ribeye with 2009 Chateau La Lagune, Haut-Medoc

#chefstr #chef #bitcoin #winstr #thegoodstuff #nourishyourself #privatechef #stayhumblestacksats #madebycheftommy #ptfochef #foodstr #bounty #cuisine https://image.nostr.build/9bde6cb2126d812e296eeab8a6b3cbdd24b0edb0a8a6bf5b6bbb8574d8db3ec7.jpg https://image.nostr.build/8f4ba639bea9b662b23b60f00d77c2b1cc1ae2cd047d21fa4d8cbc90b423903a.jpg

GM #nostr ! #bitcoin remember to nourish yourself, keep stacking and stay humble. Breakfast is something I skip often but not today.

Poached Petaluma Gap eggs seasoned with black salt, green vegetables, king trumpet mushrooms, adventure bread crunchies, Brokaw avocado and salsa romesco. Side of celery and kale juice.

#foodstr #eggstr #chefstr #privatechef #cuisine #nourishyourself #breakfast #ptfochef #madebycheftommy #stacksats #stayhumble https://image.nostr.build/81a729bc937433a494ed13ca6c9a599ca6fea86f812a161cc8db10df66ad6e6b.jpg

Hi Nostr ! #bitcoin remember to nourish yourself. #ATH wow, time for something sweet to celebrate.

Last Figs of the year Tart freshly baked this morning.

#chefstr #foodstr #hodl #dca #privatechef #nourishyourself #cuisine #ptfochef #madebycheftommy https://image.nostr.build/4374be4cd21fa2d0bbff56596bf6e4ea53e204f8b95d04fc90eb44274e742495.jpg