The life and times of cfl.

My best pho broth so far

so this one was relatively simple, when i’ve made it before there were a lot more steps/ingredients, but somehow was the best batch i’ve made. maybe it was just using mostly marrow-y bones? or not roasting them beforehand like i usually would for stock? not sure. but here ‘goes:


this will be for ~ 2 quarts of broth


2.5 lbs marrow-y beef bones (usually from the femur, asian markets will usually have tons of these)

½ lb ground beef

½ white onion - charred, w/ skin on*

2 medium shallots, peeled, charred*

2” piece of ginger, not peeled, charred*

2 star anise, toasted

1 finger sized stick of cinnamon, toasted

5 allspice berries, toasted


*charred the shallots and ginger over an open flame on the stove. end result: http://instagram.com/p/ftAdi5EWm8/ - though i did a second batch of broth that day (stocking up for winter, pun intended), and that time i had better results charring the onion half in a dry pan, much more even)


bring 9 cups water to a boil. add bones and meat, return to a boil. skim away all the foam for around 10-14 minutes, basically until it stops creating a lot of foam. add the vegetables and spices.


from there i pressure cooked it for 3 hours. i’m guessing non-pressure cooking would be simmering for 6-8 hours. or i you could put the pot in the oven @ 200 degrees overnight. but i gotta say, pressure cookers are awesome gadgets to have.


strain it, chill it, skim the fat. then i added ~1/4 cup of fish sauce, then i added salt to taste when i boiled it again for the final soup assembly.

12 months ago
1 note
Pork porterhouse, spring peas & shoots, maitake, lemon, mint (at Chez Lyons)

Pork porterhouse, spring peas & shoots, maitake, lemon, mint (at Chez Lyons)

1 year ago
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Duck. Foie gras sauce. Wild lemon dust.  (at Chez Lyons)

Duck. Foie gras sauce. Wild lemon dust. (at Chez Lyons)

1 year ago
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Delicata squash + ricotta ravioli, sarvecchio, brown butter, sage (at Chez Lyons)

2 years ago
1 note
Figured since I had the lye out for the olives might as well attempt these guys too.. (Taken with Instagram at Chez Lyons)

Figured since I had the lye out for the olives might as well attempt these guys too.. (Taken with Instagram at Chez Lyons)

2 years ago
0 notes
First attempt at cavatelli… Somewhere under all the landscape trimmings (Taken with Instagram at Chez Lyons)

First attempt at cavatelli… Somewhere under all the landscape trimmings (Taken with Instagram at Chez Lyons)

2 years ago
0 notes
Beef heart pastrami (Taken with Instagram at Chez Lyons)

Beef heart pastrami (Taken with Instagram at Chez Lyons)

2 years ago
0 notes
beets (Taken with Instagram at Chez Lyons)

beets (Taken with Instagram at Chez Lyons)

2 years ago
0 notes
Local sweet corn soup, dashi, chorizo, truffle popcorn, chili threads, shrimp (sousvide in dashi & butter, reheated in chorizo drippings) #excessivelylongdescriptions (at Chez Lyons)

Local sweet corn soup, dashi, chorizo, truffle popcorn, chili threads, shrimp (sousvide in dashi & butter, reheated in chorizo drippings) #excessivelylongdescriptions (at Chez Lyons)

1 year ago
0 notes
Mothers day dinner! Scallops, asparagus, bacon vinaigrette, pea shoots (at Chez Lyons)

Mothers day dinner! Scallops, asparagus, bacon vinaigrette, pea shoots (at Chez Lyons)

1 year ago
0 notes
breakfast chilaquiles w chorizo

breakfast chilaquiles w chorizo

1 year ago
1 note
Raw olives! Let the curing begin! (Taken with Instagram at Chez Lyons)

Raw olives! Let the curing begin! (Taken with Instagram at Chez Lyons)

2 years ago
0 notes
More beef heart pastrami. Cured for 72 hours, smoked 4 hours, sous vide 72 hours. Blam. #offal #Sousvide #smoke  (Taken with Instagram)

More beef heart pastrami. Cured for 72 hours, smoked 4 hours, sous vide 72 hours. Blam. #offal #Sousvide #smoke (Taken with Instagram)

2 years ago
3 notes
Beet ice cream! (Taken with Instagram at Chez Lyons)

Beet ice cream! (Taken with Instagram at Chez Lyons)

2 years ago
0 notes