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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10-10-2012, 08:02 PM
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#251 | | Wanna have a threesome?
Join Date: Oct 2010 Location: Squamish
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It's simple and the picture isn't great, so I'm not sure it belongs in this thread but here goes!
Mushrooms, onions, garlic, oregano, olive oil, salt, pepper, a bit of parsley and a touch of parmesan shaved on after I took the picture. Oh, and obviously toast.  | 
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10-10-2012, 08:36 PM
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#252 | | I bringith the lowerballerith
Join Date: Jul 2009 Location: canada
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^looks like an explosion of flavor FUARKKK
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10-10-2012, 08:38 PM
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#253 | | #savethemanuals
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Looks and sounds really good. Seems like its really easy to make too.
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10-10-2012, 09:01 PM
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#254 | | Wanna have a threesome?
Join Date: Oct 2010 Location: Squamish
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Very simple to make, it only took fifteen minutes and one pan.
It's essentially mushroom soup minus the broth, so I would say, explosion of flavour is a pretty apt description of how it tasted. It was very filling as well. Perfect for a chilly fall night.
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10-10-2012, 11:15 PM
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#255 | | Where's my RS Christmas Lobster?!
Join Date: Sep 2012 Location: Vancouver
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Stole this idea from another thread... 
Last edited by broken_arrow; 01-18-2013 at 06:20 PM.
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10-13-2012, 10:51 PM
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#256 | | I Will not Admit my Addiction to RS
Join Date: Mar 2004 Location: Argh
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lol neat way to cook an egg.. never seen that before
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10-13-2012, 11:10 PM
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#257 | | Where's my RS Christmas Lobster?!
Join Date: Sep 2012 Location: Vancouver
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Originally Posted by sam0m0  lol neat way to cook an egg.. never seen that before | Thanks! I stole the idea from another thread on here. The difficulty is in finding a big enough bell pepper...
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10-29-2012, 08:53 PM
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#258 | | My dinner reheated before my turbo spooled
Join Date: Nov 2004 Location: Kelowna
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Baked 5 cheese mac n cheese. (Muenster, Welsh Cheddar, Garlic Gouda, Yellow Cheddar, Parmesan)   | |
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12-08-2012, 02:40 PM
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#259 | | My dinner reheated before my turbo spooled
Join Date: Nov 2004 Location: Kelowna
Posts: 1,793
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Sausage, onion and spinach frittata cooked with a roasted garlic oil.
Topped with asiago chips, a chiffonade of spinach dressed with a herb oil and sprinkled with a smoked Danish sea salt.
Bon appetite
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12-08-2012, 08:31 PM
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#260 | | My dinner reheated before my turbo spooled
Join Date: Nov 2004 Location: Kelowna
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Dinner.......
Gallo Mussels from the Gulf Islands (the most plump and sweetest mussels I've ever had)  +
Ling Cod from the pacific northwest  +
Baby Bok Choy, Green Onion, and a Cilantro Green Onion Chiffonade  +
Red Thai Curry 
to make.......    Bon appetite | |
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12-08-2012, 09:44 PM
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#261 | | Willing to sell body for a few minutes on RS
Join Date: Apr 2011 Location: North vancouver
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Looks great dude.  | 
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12-08-2012, 09:48 PM
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#262 | | WOAH! i think Vtec just kicked in!
Join Date: Nov 2004 Location: Bangkok
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Tried making a pizza the other night.  
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12-08-2012, 10:07 PM
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#263 | | Willing to sell body for a few minutes on RS
Join Date: Apr 2011 Location: North vancouver
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haha don't get discouraged. Just keep an eye on the pizza and keep a paring knife handy to give its couple stabs if it starts to inflate. As long as you get it early it's not going to fuck it up at all.
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12-09-2012, 09:35 PM
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#264 | | WOAH! i think Vtec just kicked in!
Join Date: Nov 2004 Location: Bangkok
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Hah thanks!
This was my backup meal that night because the pizza was black on the bottom. I prepared this fiiine gourmet meal all by mysel!. 
And a hell of alot healthier: 12 grains braid, turkey slices, avocado, jalapeņo cheese, sprouts, Dijon mustard, mayo, pepper. Wish it had lettuce though. 
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12-09-2012, 10:03 PM
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#265 | | RS has made me the bitter person i am today!
Join Date: Apr 2010 Location: Guadalajara
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clean your oven dude  fire hazard lol
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12-10-2012, 11:00 AM
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#266 | | Director of RS Cares
Join Date: Sep 2005 Location: Crayon Box
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Mac and cheese with some broc, ham, and tomatoes
__________________  tiptronic: getting cut off by bicycles since 2007
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12-10-2012, 06:00 PM
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#267 | | I subscribe to the Fight Club ONLY
Join Date: Apr 2004 Location: BC, HK, USA
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hand made dough + kitchen aid machine = shanghainese thick noodles. 
Clams,... spicy with black bean. 
mexican filling but chinese pastry.  
Chocolate... still need perfecting.  
angel eyes 
some jam pie 
this one gets interesting, phyllo and then use BBQ with marmarlade sauce.. like CHA SIU SO but Phyllo style.  | |
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12-13-2012, 05:14 PM
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#268 | | Willing to sell body for a few minutes on RS
Join Date: Mar 2002 Location: Victoria
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Bacon wrapped, Rosemary-Orange-Dijon marinated Pork Tenderloin. 
The Bacon just takes it to another level.
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12-13-2012, 05:57 PM
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#269 | | My dinner reheated before my turbo spooled
Join Date: Nov 2004 Location: Kelowna
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Looks tasty! Lol pork loin is now on my things to make next week  | |
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12-13-2012, 06:16 PM
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#270 | | Willing to sell body for a few minutes on RS
Join Date: Mar 2002 Location: Victoria
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The best thing is that it only takes 25 minutes in the oven to cook!
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12-13-2012, 10:35 PM
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#271 | | MoD
Join Date: Nov 2006 Location: a rainy city
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Eggplant, zucchini 7 layer pork lasagna 
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12-14-2012, 06:55 PM
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#272 | | What hasn't Killed me, has made me more tolerant of RS!
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Originally Posted by Great68 The best thing is that it only takes 25 minutes in the oven to cook! | Recipe please
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12-14-2012, 06:57 PM
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#273 | | #savethemanuals
Join Date: May 2008 Location: Richmond
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^ +1
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12-14-2012, 08:40 PM
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#274 | | My dinner reheated before my turbo spooled
Join Date: Nov 2004 Location: Kelowna
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Originally Posted by Great68 The best thing is that it only takes 25 minutes in the oven to cook! | Nice! Lol decided to do it tomorrow for the father in laws bday. Along with a prime rib
Going to butterfly my loin and brine it tonight, then rub the inside with a porchetta rub, tie it, bacon wrap and ill be good to go | |
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12-14-2012, 08:40 PM
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#275 | | Willing to sell body for a few minutes on RS
Join Date: Mar 2002 Location: Victoria
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1 Tenderloin
1/3 to 1/2 package of bacon
Marinade:
1 tablespoon dijon
1 teaspoon chopped fresh rosemary (an herb will work, i'm going to try tarragon out of the garden next time)
1 tablespoon brown sugar
zest of one orange
juice of half that orange
Ground pepper
Combine in bowl, smother on pork tenderloin. Marinade for a little while (doesn't have to be too long)
Wrap tenderloin in bacon, throw into 500 degree oven on baking pan lined with parchment paper. Tip: fold skinny end over and use pieces of spaghetti to make bacon stay put.
25 minutes in oven.
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