your creations?
 

couldn't find a thread where you could show off your creations haha
lets see what you guys got!



http://sphotos.ak.fbcdn.net/hphotos-..._7914963_n.jpg

sesame encrusted tuna, bed of potato chips, wasabi mayonnaise

o-o are you practicing for the competition on this sunday?

nope, this was in class the other day

http://sphotos.ak.fbcdn.net/hphotos-..._1187163_n.jpg

Made this for my mom for her bday last year.

Fresh mango cake; thin mango slices, vanilla genoise, whipped cream.

This thread is going to get ridiculous...

Why is the wasabi mayonnaise yellow?

is that roast beef for your bennies?

Egg yolks, rice vinegar, mirin, salt and pepper, wasabi paste just enough to taste
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http://sphotos.ak.fbcdn.net/hphotos-..._6456624_n.jpg

Orzo Salad with Boccoccini, Olives, Capers and Lemon Cumin Pepper Dressing

:O i was getting ready for bed but now im hungry LOL

Hahahaha, as if.
I made some slow braised bbq ribs 2 nights before.
I sliced off the meat into wide generous slices and reheated before plating.
There is no way I'm ever going back to ham. :fullofwin:

You've got a really good eye.


Duck was sous vide over the stove, then seared.

Sheppard's Pie
Lamb, frozen veggie mix (cheating, but easy), red wine gravy.
Mashed potatoes were leftovers too.

what temp did you SV the duck breast at? I'm just curious whether you were able to render all the fat out through sv.

The tuna at the end looks slightly well-done, did you do the tuna on a pan, or flame seared?

You guys and your fancy stuff. I made pizza pockets last weekend and they look way to ghetto to post LOL

i made an 8 cheese macaroni at one point... i wish i took pictures. Baked with heavy cream and half a dozen eggs for a party. it was epic........... my most famous creation that shorten the lives of 12 people including myself.

Its the lighting, medallion of tuna, seared off in pan butter+oil, squared it off then cut into 3
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I just followed this recipe, nothing special.

Since I used only the breast, it wasn't too fatty in the first place, and by scoring the skin I got my fat out.



It's not always fancy. I really like my 1 bowl bachelor meals.
Easy to eat, nutritious and balanced.

P.S.
Dinner tonight.
Chicken cashew stirfry, white jasmine rice w/ dried shrimp roe

Attachment 4182

Steak & Eggs
63˚ Yolk, Striploin. Viande Glace.

^that's a sick way of doing steak and eggs
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You gotta share how you pulled that off.

Cause you can't just show us and not say anything.

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.

Busted by a professional. :D

Recipe please!!!

http://www.epicurious.com/recipes/fo...l-Peppers-4562

Instead of Feta cheese I subbed in Boccoconi because I love boccocini.

Be sure to use the highest quality olive oil you can find!