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Go Back   REVscene Automotive Forum > Vancouver LifeStyles (VLS) > Food & Fine Dining

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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Old 01-25-2011, 11:27 PM   #1
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your creations?

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





sesame encrusted tuna, bed of potato chips, wasabi mayonnaise

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Old 01-26-2011, 03:26 PM   #2
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o-o are you practicing for the competition on this sunday?
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Old 01-26-2011, 05:15 PM   #3
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nope, this was in class the other day
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Old 01-26-2011, 05:47 PM   #4
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Made this for my mom for her bday last year.

Fresh mango cake; thin mango slices, vanilla genoise, whipped cream.
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i'd say its a bear... from what i've learned from winnie the pooh. you should be able to lure it with some honey.. and it'll be your friend for life!! then you'll meet his friends.. that crazy owl!! and that lazy ass donkey.. whats his name.. Eore or something.. if you meet his llitte piggy friend.. roast him and eat some ribs!! hahahaha.. wtf am i on!! hahaha i'm going nuts over here!!!
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Old 01-26-2011, 05:53 PM   #5
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This thread is going to get ridiculous...
Attached Images
File Type: jpg eggs benedict.jpg (43.1 KB, 0 views)
File Type: jpg sheppard's pie.jpg (41.4 KB, 0 views)
File Type: jpg sous vide duck breast.jpg (55.5 KB, 0 views)
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Old 01-26-2011, 05:55 PM   #6
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Quote:
Originally Posted by cho View Post
couldn't find a thread where you could show off your creations haha
lets see what you guys got!





sesame encrusted tuna, bed of potato chips, wasabi mayonnaise
Why is the wasabi mayonnaise yellow?
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Old 01-26-2011, 06:57 PM   #7
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This thread is going to get ridiculous...
is that roast beef for your bennies?
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Old 01-26-2011, 09:19 PM   #8
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Egg yolks, rice vinegar, mirin, salt and pepper, wasabi paste just enough to taste
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Old 01-26-2011, 09:37 PM   #9
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Orzo Salad with Boccoccini, Olives, Capers and Lemon Cumin Pepper Dressing
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Old 01-26-2011, 09:39 PM   #10
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This thread is going to get ridiculous...
:O i was getting ready for bed but now im hungry LOL
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Old 01-27-2011, 12:26 PM   #11
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Quote:
Originally Posted by Tofuboi View Post
is that roast beef for your bennies?
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.

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.
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Old 01-27-2011, 02:51 PM   #12
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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.
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Old 01-27-2011, 02:54 PM   #13
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Quote:
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couldn't find a thread where you could show off your creations haha
lets see what you guys got!





sesame encrusted tuna, bed of potato chips, wasabi mayonnaise
The tuna at the end looks slightly well-done, did you do the tuna on a pan, or flame seared?
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Old 01-27-2011, 02:59 PM   #14
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You guys and your fancy stuff. I made pizza pockets last weekend and they look way to ghetto to post LOL
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Old 01-27-2011, 03:27 PM   #15
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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.
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Old 01-27-2011, 03:52 PM   #16
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You guys and your fancy stuff. I made pizza pockets last weekend and they look way to ghetto to post LOL
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Old 01-27-2011, 05:51 PM   #17
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Quote:
Originally Posted by le_dakine View Post
The tuna at the end looks slightly well-done, did you do the tuna on a pan, or flame seared?
Its the lighting, medallion of tuna, seared off in pan butter+oil, squared it off then cut into 3
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Old 01-27-2011, 11:08 PM   #18
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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.
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.



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You guys and your fancy stuff. I made pizza pockets last weekend and they look way to ghetto to post LOL
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
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Old 01-28-2011, 01:26 PM   #19
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Striploin.jpg

Steak & Eggs
63˚ Yolk, Striploin. Viande Glace.
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Old 01-28-2011, 05:40 PM   #20
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^that's a sick way of doing steak and eggs
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Old 01-28-2011, 07:55 PM   #21
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You gotta share how you pulled that off.

Cause you can't just show us and not say anything.
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Old 01-28-2011, 11:26 PM   #22
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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.
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Old 01-28-2011, 11:45 PM   #23
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Old 01-29-2011, 10:35 AM   #24
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Orzo Salad with Boccoccini, Olives, Capers and Lemon Cumin Pepper Dressing
Recipe please!!!
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Old 01-29-2011, 05:59 PM   #25
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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!
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