Food & Fine Dining Hungry? Come on down to Wings - Fun, Food and Drinks.
Top Restaurants in town? Got a good recipe to share? Share culinary info or post up photos of your delicious dish. #revsceneVLS |
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12-05-2010, 06:29 PM
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#26 | | Diagonally parked in a parallel universe
Join Date: Jun 2010 Location: bc
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Easy Mac
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12-06-2010, 09:47 AM
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#27 | | F**K YOUR HEAD
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I have to say prime rib. There are a million good/easy recipes online, all it takes is patience and everyone loves it!
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12-06-2010, 11:25 AM
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#28 | | My bookmarks are Reddit and REVscene, in that order
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Originally Posted by knight604  I got my duck at one of the Granville Island butchers. | Fresh?
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12-06-2010, 02:18 PM
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#29 | | SFICC-03*
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last time i went looking for duck at the granville island market, all i found was the duck confit at oyama
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12-06-2010, 02:30 PM
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#30 | | Director of RS Cares
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-chinese herbal soups
-Portuguese chicken on rice
-mapo tofu
-home made buffalo wings Posted via RS Mobile | |
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12-09-2010, 02:54 PM
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#31 | | I subscribe to Revscene
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mash de potatoes
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12-09-2010, 03:15 PM
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#32 | | Where's my RS Christmas Lobster?!
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Originally Posted by miss_crayon | marry me.
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12-09-2010, 05:36 PM
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#33 | | Los Bastardo owned my ass at least once
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JK, my friend made that  | |
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12-09-2010, 05:38 PM
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#34 | | #deephouse
Join Date: Mar 2010 Location: Vancouver
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Originally Posted by OnTheDLo
JK, my friend made that | That looks exactly like Cactus Club calimari from the dish, ramikens, and the lime placement LOL. But nonetheless, looks very tasty ! 
Edit: Which Cactus Club was this photo taken at? lol
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12-09-2010, 07:21 PM
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#35 | | I have named my kids VIC and VLS
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you guys with those potato soup recipes care to share? 
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12-09-2010, 10:24 PM
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#36 | | My homepage has been set to RS
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Originally Posted by knight604 That looks exactly like Cactus Club calimari from the dish, ramikens, and the lime placement LOL. But nonetheless, looks very tasty !
Edit: Which Cactus Club was this photo taken at? lol | Lmao. His friend probably works at Cactus.
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12-09-2010, 10:59 PM
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#37 | | 2x Variable Nockenwellen Steuerung
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You can get precut packaged ones from Tenderland on Granville Island. If that's your definition of fresh.. vs say chicken or beef cuts.
Tenderland is the only place I know that also sells Bresse Blue Quote:
Originally Posted by Culverin Fresh? | | |
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12-10-2010, 04:35 PM
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#38 | | SFICC-03*
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Originally Posted by Hondaracer you guys with those potato soup recipes care to share? | i used alton browns recipe http://www.foodnetwork.com/recipes/a...ipe/index.html
finish with a little creme fraiche
his timings are a little long tho. leeks wont take 25m to get tender. just keep checking it
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12-10-2010, 04:47 PM
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#39 | | My homepage has been set to RS
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Originally Posted by Hondaracer you guys with those potato soup recipes care to share? | Par boil potatoes in chicken/veg broth. You want them tender and just falling apart, not overboiled. Also, save some of that stock.
In a pan, fry bacon. Add onion, garlic. Fry until soft. Add potatoes. Do not drain bacon fat. That right there is flavour country. Add leftover stock that you saved, white wine, and fresh stock to top up.
In a separate pan you will make a rue. Half butter, half flour by weight. Melt butter in pan, add flour and stir until combined. You will want a light golden brown. Keep on stirring and use a spatula and a non stick pan. De glaze with white wine. Add to soup, simmer, enjoy.
__________________ Quote: Originally posted by CRS
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12-11-2010, 09:58 AM
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#40 | | SFICC-03*
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potato soup needs a roux?
i guess that soup isnt blended?
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12-11-2010, 11:14 AM
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#41 | | My homepage has been set to RS
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Originally Posted by unit potato soup needs a roux?
i guess that soup isnt blended? | I like potato chunks in mine to go with the bacon.
__________________ Quote: Originally posted by CRS
I would make a comment in regards to your intelligence but I don't think that you would appreciate the full mockery of that comment.
In other words..
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12-11-2010, 03:35 PM
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#42 | | I have named my kids VIC and VLS
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nice thanks guy, gonna make this during the christmas break, colder outside the better it probably tastes :P
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12-11-2010, 04:16 PM
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#43 | | Old School RS
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I do mine a little differently, I get 1-2 slices of thicker cut bacon and cut them into a small dice. Then I do some practice on my knife skills - small-medium dice half an onion, 1 large carrot, and a few stalks of celery. Take some yukon gold potatoes, I usually use 4-5 large ones, peel them, cut them into reasonable sized sections, simply to speed up the cooking process, I usually cut them into chunks around 1/2" - 3/4" cubed. By this time you are definitely tired of cutting but it's all good, it's go time. Take a medium pot, chuck your bacon in, crisp it up nice and crispy. Once it's done, remove the bacon, LEAVE THE FAT! Dump in your onions, celery, carrots and seasoning and soften them but dont brown anything, once they are nice and soft, in goes the potato and enough chicken or veg stock to cover everything. Bring it to a boil, then lower the temp and simmer until the potato is cooked through. Puree the whole thing, I use an immersion blender, reheat it, then serve, using your crispy little bacon bits and some finely chopped chives as garnish. Mmmmm, want some more now haha.
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12-11-2010, 04:22 PM
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#44 | | Los Bastardo owned my ass at least once
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Originally Posted by knight604 That looks exactly like Cactus Club calimari from the dish, ramikens, and the lime placement LOL. But nonetheless, looks very tasty !
Edit: Which Cactus Club was this photo taken at? lol | works at the downtown one haha it looks soooo gooood fawk | |
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12-11-2010, 05:07 PM
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#45 | | sneaky beaky like
Join Date: Apr 2008 Location: vancouver
Posts: 2,262
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Originally Posted by TekDragon Par boil potatoes in chicken/veg broth. You want them tender and just falling apart, not overboiled. Also, save some of that stock.
In a pan, fry bacon. Add onion, garlic. Fry until soft. Add potatoes. Do not drain bacon fat. That right there is flavour country. Add leftover stock that you saved, white wine, and fresh stock to top up.
In a separate pan you will make a rue. Half butter, half flour by weight. Melt butter in pan, add flour and stir until combined. You will want a light golden brown. Keep on stirring and use a spatula and a non stick pan. De glaze with white wine. Add to soup, simmer, enjoy. | i would make the roux with the bacon/onion/garlic, melt the roux with stock, add potatoes in the very end add cream if wanted
__________________ '19 honda civic fk8
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12-11-2010, 08:05 PM
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#46 | | My homepage has been set to RS
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Originally Posted by cho i would make the roux with the bacon/onion/garlic, melt the roux with stock, add potatoes in the very end add cream if wanted | That sounds really really good.
__________________ Quote: Originally posted by CRS
I would make a comment in regards to your intelligence but I don't think that you would appreciate the full mockery of that comment.
In other words..
I would love to insult you but you wouldn't understand. | | |
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12-12-2010, 11:03 PM
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#47 | | sneaky beaky like
Join Date: Apr 2008 Location: vancouver
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Originally Posted by TekDragon That sounds really really good. | haha thx, you could even add chicken, add more cream, make/buy some pastry and turn it into chicken pot pies
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12-13-2010, 02:24 AM
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#48 | | I *heart* Revscene.net very Muchie
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Originally Posted by cho i would make the roux with the bacon/onion/garlic, melt the roux with stock, add potatoes in the very end add cream if wanted | don't all soup go like that Quote:
Originally Posted by Nechako87 marry me. | wanna marry me too cuz i can make it too (im dude just so u know)
__________________ http://i55.tinypic.com/jujz2q.gif Quote:
Originally Posted by hk20000 I went up to a cute chick and asked her if she'd let me take a photo of her for $30 she slapped me, she said to me that "I AIN'T A WHORE!"
But other than that I have seen every car on display in DTP just by cruising about in Richmond, thank you very much for collecting them together and get someone to sing a cover for "fuck you".
OH FUCK YOU OH OH OOOOH~ | Quote:
Originally Posted by Neva wtf man? what the hell kind of women do you go for? spca is for animals not dates... | | |
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12-13-2010, 10:34 AM
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#49 | | Even when im right, revscene.net is still right!
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instant noodles with beef balls + slices + egg LOL  | |
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12-13-2010, 11:18 PM
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#50 | | sneaky beaky like
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Originally Posted by ae101 don't all soup go like that
wanna marry me too cuz i can make it too (im dude just so u know) | basically the base of all cream soups
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