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01-31-2011, 09:29 AM
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#26 | SFICC-03*
Join Date: Mar 2002 Location: richmond
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Originally Posted by F1 that steak and eggs is simple guys. just think about it for a second. he says how the egg is done. 63 degrees water temp. just drop a whole egg in 63 degree water for about an hour and then cool in an ice bath. peel the shell gently and then discard the runny egg white and you have a barely 'poached' yolk.
judging by the look of the striploin, it looks sous vide. | the egg is clearly cooked sous vide, but the striploin has to be looked at a little carefully to see that it was cooked sous vide and probably seared with a torch since theres hardly a sear on it.
nice dish!
i know its a little cliche but i would probably put it on a spoon and serve it as an amuse bouche since its so small
Last edited by unit; 01-31-2011 at 09:34 AM.
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01-31-2011, 01:15 PM
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#27 | Everyone wants a piece of R S...
Join Date: Jun 2004 Location: Vancouver
Posts: 360
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Ha, Thanks for the kind words. Immersion Circulator... Best Purchase ever.
Steaks have never been better!
I don't know how familiar you guys are with Thomas Keller & his dishes, but this was certainly one of the most Delicious things he made - Oysters & Pearls
Malpeque Oysters, Oyster 'Sabayon', Oyster Beurre Blanc, Osetra Caviar. O&P.jpg |
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01-31-2011, 01:29 PM
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#28 | SFICC-03*
Join Date: Mar 2002 Location: richmond
Posts: 8,036
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thats gotta be his best dish ever.
also, which circulator did you buy? ive been eyeing the polyscience sous vide pro, but its a little expensive at 799. i dont wanna cheap out and buy the sousvide supreme
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01-31-2011, 03:31 PM
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#29 | Everyone wants a piece of R S...
Join Date: Jun 2004 Location: Vancouver
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Ha... My uses are a bit more than the normal home cook, I cater from time to time, so I opted out for one of the original ones, I've seen them use the new ones @ the Four Seasons and not sure how good it is, it looks kinda plastic like.
I got the VWR 1122s, I think it's the same thing as the polyscience ones, just with another brandname on it. Amazing so far. http://www.opticsplanet.net/vwr-imme...del-1122s.html 63675_630940544093_116203067_36669538_5404129_n.jpg
My baby making steak.
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01-31-2011, 05:24 PM
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#30 | SFICC-03*
Join Date: Mar 2002 Location: richmond
Posts: 8,036
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seems expensive compared to the 7306 from polyscience.
pretty sure ive seen the 7306c for like 950
nice tho |
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01-31-2011, 05:44 PM
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#31 | I *heart* Revscene.net very Muchie
Join Date: Aug 2008 Location: space
Posts: 3,524
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Originally Posted by le_dakine Ha... My uses are a bit more than the normal home cook, I cater from time to time, so I opted out for one of the original ones, I've seen them use the new ones @ the Four Seasons and not sure how good it is, it looks kinda plastic like.
I got the VWR 1122s, I think it's the same thing as the polyscience ones, just with another brandname on it. Amazing so far. http://www.opticsplanet.net/vwr-imme...del-1122s.html Attachment 4218
My baby making steak. | wtf u vacuum cook
__________________ 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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02-01-2011, 12:14 AM
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#32 | sneaky beaky like
Join Date: Apr 2008 Location: vancouver
Posts: 2,262
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Originally Posted by le_dakine
My baby making steak. | lol at chink shrooms
__________________ '19 honda civic fk8 |
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02-01-2011, 12:28 AM
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#33 | Need my Daily Fix of RS
Join Date: Apr 2006 Location: Vancouver, BC
Posts: 283
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Originally Posted by LiquidTurbo
Orzo Salad with Boccoccini, Olives, Capers and Lemon Cumin Pepper Dressing | This looks great! I don't imagine it'll keep well past a day or two in the fridge prepared more than 2 days in advanced though. I know what I'm packing for lunch next week. |
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02-03-2011, 08:50 AM
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#34 | Everyone wants a piece of R S...
Join Date: Jun 2004 Location: Vancouver
Posts: 360
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Cho,
Are you in culinary school right now?
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02-04-2011, 12:37 AM
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#35 | sneaky beaky like
Join Date: Apr 2008 Location: vancouver
Posts: 2,262
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Originally Posted by le_dakine Cho,
Are you in culinary school right now? | i gradded vcc lvl 1 about a year and a half ago
im doing my lvl 2 through whitespot
__________________ '19 honda civic fk8 |
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02-04-2011, 12:50 AM
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#36 | Banned By Establishment
Join Date: Mar 2006 Location: Richmond
Posts: 12,484
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nice cho.
bah can't link from fb anymore. peter look at what i made |
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02-04-2011, 01:32 AM
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#37 | sneaky beaky like
Join Date: Apr 2008 Location: vancouver
Posts: 2,262
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Originally Posted by MajinHurricane nice cho.
bah can't link from fb anymore. peter look at what i made |
haha from majins fb
__________________ '19 honda civic fk8 |
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02-04-2011, 01:47 AM
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#38 | Banned By Establishment
Join Date: Mar 2006 Location: Richmond
Posts: 12,484
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greek meatballs from smyrna with tomato sauce. with french fries.
Greek comfort food. Although I wish parthenon didnt burn down. I miss some good feta |
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02-04-2011, 04:26 AM
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#39 | They let me be a moderator. LOL
Join Date: Oct 2004 Location: Vancouver
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Made this back in Summer when I came home drunk, and needed food.
Messy, I know. I took the pic after I started eating.
Red wine/Balsalmic.
Last edited by SpuGen; 02-04-2011 at 04:33 AM.
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02-06-2011, 11:51 AM
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#40 | RS has made me the bitter person i am today!
Join Date: Apr 2010 Location: Guadalajara
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My secrets to a amazing burger.
Lean and Regular beef ( 50 -50 ratio )
Old cheddar grated into the beef mix with oregano and parsley ( dried )
Seasoned with salt and pepper while its in the pan
Sauteed Onion medallions in the beef fat and then pat dry.
Last edited by donjalapeno; 06-11-2018 at 09:40 PM.
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02-07-2011, 12:59 AM
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#41 | I want to be a person and not an icon.
Join Date: Jan 2010 Location: Mugello
Posts: 4,179
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Originally Posted by le_dakine Ha... My uses are a bit more than the normal home cook, I cater from time to time, so I opted out for one of the original ones, I've seen them use the new ones @ the Four Seasons and not sure how good it is, it looks kinda plastic like.
I got the VWR 1122s, I think it's the same thing as the polyscience ones, just with another brandname on it. Amazing so far. http://www.opticsplanet.net/vwr-imme...del-1122s.html Attachment 4218
My baby making steak. |
I am planning to get one to try cooking steaks on a regular basis.
I love Steak and this seems like a great way to cook it!
also! anyone use a Nuwave before?
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02-10-2011, 09:56 AM
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#42 | sneaky beaky like
Join Date: Apr 2008 Location: vancouver
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another day in class
chargrilled pork belly, soba noodles, dashi broth
grilled salmon, potato roesti, watercress purree
deconstructed nocois salad
bonus!
check out em turned potatoes
__________________ '19 honda civic fk8 |
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02-10-2011, 02:42 PM
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#43 | SFICC-03*
Join Date: Mar 2002 Location: richmond
Posts: 8,036
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tourne?
very nice.
which textbook do you use?
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02-10-2011, 02:58 PM
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#44 | WHAT? NO FOOD?
Join Date: Feb 2010 Location: Vancouver
Posts: 1,406
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What school are you taking? |
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02-10-2011, 04:07 PM
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#45 | Need to Seek Professional Help
Join Date: Feb 2005 Location: Vancouver
Posts: 1,099
Thanked 209 Times in 97 Posts
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^looks like on cooking.. awesome textbook.
sure that salmon isn't poached?
__________________
Probably because he tells it like it is and knows hockey better than you two dipshits? People respect his opinions, not like you two dipshits? He has a solid income, not like you two dipshits?
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02-10-2011, 05:05 PM
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#46 | My bookmarks are Reddit and REVscene, in that order
Join Date: Sep 2006 Location: Vancouver
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Question about the chargrilled pork belly:
What was the cooking time/temp?
I find that unless I slow cook my pork belly for at least ~2 hours, that it tends to come out rather springy.
Was yours slow cooked, then finished with the grill?
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02-10-2011, 11:31 PM
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#47 | sneaky beaky like
Join Date: Apr 2008 Location: vancouver
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Originally Posted by Culverin Question about the chargrilled pork belly:
What was the cooking time/temp?
I find that unless I slow cook my pork belly for at least ~2 hours, that it tends to come out rather springy.
Was yours slow cooked, then finished with the grill? | they were small pieces of pork belly
marinated in some crap i found around (sesame oil s and p some other stuff)
just on the grill took it looked good haha about 6 mins
__________________ '19 honda civic fk8 |
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02-11-2011, 01:17 PM
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#48 | "Entertainment" mod.
Join Date: Feb 2009 Location: Surrey, BC
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Just put this together for lunch. This is only my second time making pasta from random crap in my cupboards, and the first time was terrible. Penne pasta using cream of mushroom soup with bacon and last night's bok choy as a sauce. IMO, turned out pretty well since I can barely stove cook.
Sorry for shitty picture, but all I had on hand was my phone.
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Borokusowagen.
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02-11-2011, 01:22 PM
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#49 | Rider
Join Date: Nov 2007 Location: Home
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yum subscribed !~
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<a href="http://www.revscene.net/forums/showthread.php?t=539933">My Feedback</a>
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02-12-2011, 03:41 PM
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#50 | My bookmarks are Reddit and REVscene, in that order
Join Date: Sep 2006 Location: Vancouver
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Chicken noodle soup (broth done from scratch)
Roasted garlic butter on the baguette.
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