REVscene - Vancouver Automotive Forum


Welcome to the REVscene Automotive Forum forums.

Registration is Free!You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! The banners on the left side and below do not show for registered users!

If you have any problems with the registration process or your account login, please contact contact us.


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

Reply
 
Thread Tools
Old 03-25-2013, 12:23 AM   #326
RS controls my life!
 
IfUCare's Avatar
 
Join Date: Jun 2004
Location: GVA
Posts: 701
Thanked 1,549 Times in 201 Posts


giant load of roasted lamb and veggie.



Oyaku don
Advertisement
IfUCare is offline   Reply With Quote
Old 03-26-2013, 08:54 AM   #327
I help report spam so I got this! <--
 
Join Date: Dec 2010
Location: Vancouver
Posts: 2,504
Thanked 908 Times in 416 Posts
Anyone knows how to make Japanese ramen noodles dough that have that crunch in them?
Posted via RS Mobile
Nlkko is online now   Reply With Quote
Old 03-26-2013, 12:02 PM   #328
HELP ME PLS!!!
 
6793026's Avatar
 
Join Date: Apr 2004
Location: BC, HK, USA
Posts: 5,728
Thanked 1,391 Times in 502 Posts
^ a crunch or al dante?
__________________
Arguing on the internet is like running in the SPECIAL OLYMPICS.

Even if you win, you're still retarded.
6793026 is offline   Reply With Quote
Old 03-26-2013, 12:08 PM   #329
I help report spam so I got this! <--
 
Join Date: Dec 2010
Location: Vancouver
Posts: 2,504
Thanked 908 Times in 416 Posts
I'm not sure how to exaplain. For example, the noodles in the ramen restaurants will be a little curly, when you take a bite, the noodles are still smooth but have a bite to them (kind of like a crunch but not a crispy crunch). Engrish

Nlkko is online now   Reply With Quote
Old 03-26-2013, 12:33 PM   #330
RS Veteran
 
bcrdukes's Avatar
 
Join Date: Dec 2001
Location: YYZ / YUL
Posts: 24,819
Thanked 6,592 Times in 2,596 Posts
I think he means al dente.
bcrdukes is offline   Reply With Quote
Old 03-26-2013, 06:56 PM   #331
My bookmarks are Reddit and REVscene, in that order
 
Culverin's Avatar
 
Join Date: Sep 2006
Location: Vancouver
Posts: 4,443
Thanked 13,465 Times in 1,814 Posts
The term you are looking for alkaline noodles.
It is made with kansui, an alkaline solution of various salts, chiefly among them is sodium carbonate.


That's what gives it that bounce and chew.
__________________
***Sarlo's Awesome Eatery ***
Facebook // Instagram
Culverin is offline   Reply With Quote
This post thanked by:
Old 03-26-2013, 07:12 PM   #332
I help report spam so I got this! <--
 
Join Date: Dec 2010
Location: Vancouver
Posts: 2,504
Thanked 908 Times in 416 Posts
Yes, bounce is the word to describe it. Does T&T sell kansui?
Nlkko is online now   Reply With Quote
Old 03-27-2013, 10:48 AM   #333
My bookmarks are Reddit and REVscene, in that order
 
Culverin's Avatar
 
Join Date: Sep 2006
Location: Vancouver
Posts: 4,443
Thanked 13,465 Times in 1,814 Posts
No idea, but some of the food pros here should know their stuff...

I want to learn to make ramen too.
__________________
***Sarlo's Awesome Eatery ***
Facebook // Instagram
Culverin is offline   Reply With Quote
Old 03-27-2013, 10:55 AM   #334
I subscribe to the Fight Club ONLY
 
sonick's Avatar
 
Join Date: Oct 2005
Location: Revscene
Posts: 7,385
Thanked 4,998 Times in 1,580 Posts
Lucky Peach has recipe on making your own ramen noodles (and also making the alkaline water/kansui)

Spoiler!
__________________
Quote:
Originally Posted by skyxx View Post
Sonick is a genius. I won't go into detail what's so great about his post. But it's damn good!
1999 Mazda Miata - Weekend Driver
2007 Toyota Rav4 Sport V6 - Current
2003 Mazda Protege5 - Sold
1987 BMW 325is - Sold
1990 Mazda Miata - Sold

100% Buy and Sell Feedback
sonick is offline   Reply With Quote
This post thanked by:
Old 03-29-2013, 04:59 PM   #335
I help report spam so I got this! <--
 
Join Date: Dec 2010
Location: Vancouver
Posts: 2,504
Thanked 908 Times in 416 Posts
Made this yesterday. Simple once you have gotten past boiling and cutting up 10kg of pork shoulders, Shrimp, Squid and Pork Liver

Hu Tiu Nam Vang (Pnompenh Noodle Soup - dry version)
Nlkko is online now   Reply With Quote
Old 03-30-2013, 11:24 AM   #336
Rs has made me the man i am today!
 
Eternal_SiR's Avatar
 
Join Date: Oct 2001
Location: SURREY
Posts: 3,211
Thanked 247 Times in 84 Posts
Had the boys over last nite...

baby back ribs with my own rub.. curing the night before



5 hours later on the bbq and a shit load of smoking chips


some new york strips




close up ready to eat
Eternal_SiR is offline   Reply With Quote
This post thanked by:
Old 03-30-2013, 12:56 PM   #337
Rs has made me the woman i am today!
 
donjalapeno's Avatar
 
Join Date: Apr 2010
Location: Guadalajara
Posts: 4,451
Thanked 4,992 Times in 1,106 Posts
^ clean your bbq dude so much old dried grease



-----------------------------------------



made some burgs last night..."gyro style" ...half beef chuck and half lamb. I kept brushing it with garlic herbed butter to keep them moist and flavourful.

__________________
Your Honda Sales Guy! PM for RS Discount.

Last edited by donjalapeno; 03-30-2013 at 01:01 PM.
donjalapeno is offline   Reply With Quote
Old 03-30-2013, 02:49 PM   #338
I Will not Admit my Addiction to RS
 
Xu.Vi's Avatar
 
Join Date: May 2011
Location: vancouver
Posts: 578
Thanked 697 Times in 163 Posts

seared scallops and caviar with bacon + saffron risotto



Steak and baked lobster with sweet mashed potatoes


Albacore tuna, compressed watermelon and cucumber with "rice crispies"

Last edited by Xu.Vi; 03-30-2013 at 03:38 PM.
Xu.Vi is offline   Reply With Quote
This post thanked by:
Old 03-30-2013, 04:10 PM   #339
Rs has made me the man i am today!
 
Eternal_SiR's Avatar
 
Join Date: Oct 2001
Location: SURREY
Posts: 3,211
Thanked 247 Times in 84 Posts
[QUOTE=WolfGang;8199012]^ clean your bbq dude so much old dried grease


grill gets cleaned every session. All that grease on there was from the ribs.. basting in BBQ sauce and was on there for 5 hours.. grill does look nasty but its not old grease..
Eternal_SiR is offline   Reply With Quote
Old 03-30-2013, 04:37 PM   #340
I Will not Admit my Addiction to RS
 
Xu.Vi's Avatar
 
Join Date: May 2011
Location: vancouver
Posts: 578
Thanked 697 Times in 163 Posts
[quote=Eternal_SiR;8199140]
Quote:
Originally Posted by WolfGang View Post
^ clean your bbq dude so much old dried grease


grill gets cleaned every session. All that grease on there was from the ribs.. basting in BBQ sauce and was on there for 5 hours.. grill does look nasty but its not old grease..
Flavor for all I care HAHA
Xu.Vi is offline   Reply With Quote
Old 03-30-2013, 09:30 PM   #341
#deephouse
 
knight604's Avatar
 
Join Date: Mar 2010
Location: Vancouver
Posts: 4,196
Thanked 4,710 Times in 1,245 Posts
Pattys and yam fries from scratch

__________________
/// x AMG
knight604 is offline   Reply With Quote
Old 04-06-2013, 12:27 PM   #342
14 dolla balla aint got nothing on me!
 
Join Date: Jun 2008
Location: Richmond
Posts: 679
Thanked 236 Times in 90 Posts
Made pulled pork as a last day of class celebration. Got a 10 LB butt from Pricesmart in Richmond and so far its fed 10 people (pretty big servings, too!) and I still have half of it in my fridge.

Made a sweet rub that was heavy on the smoked paprika since I was doing it in the oven instead of a smoker. Cooked for 7 hours @ 300 F. When I shredded it I mixed the fat back in, added more sweet rub, and mixed in BBQ sauce that I made. Served as burgers with home made coleslaw and warm potato salad (inspired by what Earl's makes)







kcl38 is offline   Reply With Quote
This post thanked by:
Old 04-06-2013, 05:11 PM   #343
My bookmarks are Reddit and REVscene, in that order
 
Culverin's Avatar
 
Join Date: Sep 2006
Location: Vancouver
Posts: 4,443
Thanked 13,465 Times in 1,814 Posts
Quote:
Originally Posted by ss6o4 View Post

seared scallops and caviar with bacon + saffron risotto



Steak and baked lobster with sweet mashed potatoes


Albacore tuna, compressed watermelon and cucumber with "rice crispies"

You do this for a living right?
__________________
***Sarlo's Awesome Eatery ***
Facebook // Instagram
Culverin is offline   Reply With Quote
Old 04-06-2013, 05:58 PM   #344
I have named my kids VIC and VLS
 
Hondaracer's Avatar
 
Join Date: Oct 2001
Location: Off-Topic
Posts: 27,727
Thanked 7,281 Times in 2,573 Posts
Damn that pulled pork looks awsome

Anyone have any recomendations in making pulled pork in a slow cooker? Is it best to cook it in just water or a stock or should you put a rub on it and make some
Sort of BBQ sauce or sauce for it to cook in?
Posted via RS Mobile
Hondaracer is offline   Reply With Quote
Old 04-06-2013, 11:05 PM   #345
HELP ME PLS!!!
 
6793026's Avatar
 
Join Date: Apr 2004
Location: BC, HK, USA
Posts: 5,728
Thanked 1,391 Times in 502 Posts
fresh donuts; had to rise twice. i will no longer EVER eat donuts from Tim Hortons.



yeast; fried donuts


dusted with sugar


homemade blueberry jam filling


cinnamon sugar


Fresh donuts are much much better and I just can't eat another shit donut no more.


I'm going to not make donuts anymore, but make tim bits with filling. WHen my friends come over for dessert, I will give each a brown bag with cinnamon sugar and shake their own donuts.
__________________
Arguing on the internet is like running in the SPECIAL OLYMPICS.

Even if you win, you're still retarded.
6793026 is offline   Reply With Quote
This post thanked by:
Old 04-06-2013, 11:24 PM   #346
I Will not Admit my Addiction to RS
 
Xu.Vi's Avatar
 
Join Date: May 2011
Location: vancouver
Posts: 578
Thanked 697 Times in 163 Posts
Quote:
Originally Posted by Culverin View Post
You do this for a living right?
Not anymore; its a hobby more than anything now :P. Decided to get a useless bachelors instead. 10 - 12 hour shifts = no social life
Xu.Vi is offline   Reply With Quote
This post thanked by:
Old 04-06-2013, 11:26 PM   #347
cho
sneaky beaky like
 
cho's Avatar
 
Join Date: Apr 2008
Location: vancouver
Posts: 2,207
Thanked 3,980 Times in 597 Posts
Quote:
Originally Posted by ss6o4 View Post
Not anymore; its a hobby more than anything now :P. Decided to get a useless bachelors instead. 10 - 12 hour shifts = no social life
just came home from a 11 hour =\
__________________
'16 brz wrb zc6
cho is offline   Reply With Quote
This post thanked by:
Old 04-07-2013, 12:09 AM   #348
I subscribe to the Fight Club ONLY
 
westopher's Avatar
 
Join Date: Apr 2011
Location: vancouver
Posts: 7,164
Thanked 18,396 Times in 3,972 Posts
Working 40 hour weeks now in the kitchen, Monday to Friday. It's not all its cracked up to be. Can't wait to get back to big weeks, just not too big. 5 11-12s a week is perfect.
Posted via RS Mobile
westopher is offline   Reply With Quote
Old 04-07-2013, 12:45 AM   #349
I Will not Admit my Addiction to RS
 
Xu.Vi's Avatar
 
Join Date: May 2011
Location: vancouver
Posts: 578
Thanked 697 Times in 163 Posts
Quote:
Originally Posted by westopher View Post
Working 40 hour weeks now in the kitchen, Monday to Friday. It's not all its cracked up to be. Can't wait to get back to big weeks, just not too big. 5 11-12s a week is perfect.
Posted via RS Mobile
Where you working at :O.
For sure, I really enjoyed cooking and will eventually get back at it. Worked in a small scale restaurant with 5 other individuals, gets hectic if one guy calls in sick LOL
Xu.Vi is offline   Reply With Quote
Old 04-08-2013, 12:22 AM   #350
My bookmarks are Reddit and REVscene, in that order
 
Culverin's Avatar
 
Join Date: Sep 2006
Location: Vancouver
Posts: 4,443
Thanked 13,465 Times in 1,814 Posts
Quote:
Originally Posted by westopher View Post
Working 40 hour weeks now in the kitchen, Monday to Friday. It's not all its cracked up to be. Can't wait to get back to big weeks, just not too big. 5 11-12s a week is perfect.
Posted via RS Mobile
Oh gawds, 11-12 hr days is precisely why I'm not in the industry.
I think that's just a bit too much time where I could be spending dicking around with my hobbies.

Quote:
Originally Posted by ss6o4 View Post
Where you working at :O.
For sure, I really enjoyed cooking and will eventually get back at it. Worked in a small scale restaurant with 5 other individuals, gets hectic if one guy calls in sick LOL

We should have a day at my place and just play.
__________________
***Sarlo's Awesome Eatery ***
Facebook // Instagram
Culverin is offline   Reply With Quote
This post thanked by:
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off



All times are GMT -8. The time now is 11:41 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
SEO by vBSEO ©2011, Crawlability, Inc.
Revscene.net cannot be held accountable for the actions of its members nor does the opinions of the members represent that of Revscene.net