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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 01-31-2011, 10:29 AM   #26
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Quote:
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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.
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
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Last edited by unit; 01-31-2011 at 10:34 AM.
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Old 01-31-2011, 02:15 PM   #27
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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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Old 01-31-2011, 02:29 PM   #28
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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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Old 01-31-2011, 04:31 PM   #29
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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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Old 01-31-2011, 06:24 PM   #30
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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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Old 01-31-2011, 06:44 PM   #31
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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


Attachment 4218
My baby making steak.
wtf u vacuum cook
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Old 02-01-2011, 01:14 AM   #32
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My baby making steak.
lol at chink shrooms
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Old 02-01-2011, 01:28 AM   #33
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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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Old 02-03-2011, 09:50 AM   #34
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Cho,

Are you in culinary school right now?
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Old 02-04-2011, 01:37 AM   #35
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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
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Old 02-04-2011, 01:50 AM   #36
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nice cho.

bah can't link from fb anymore. peter look at what i made
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Old 02-04-2011, 02:32 AM   #37
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nice cho.

bah can't link from fb anymore. peter look at what i made


haha from majins fb
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Old 02-04-2011, 02:47 AM   #38
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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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Old 02-04-2011, 05:26 AM   #39
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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 05:33 AM.
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Old 02-06-2011, 12:51 PM   #40
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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.
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Old 02-07-2011, 01:59 AM   #41
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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


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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Old 02-10-2011, 10:56 AM   #42
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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
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Old 02-10-2011, 03:42 PM   #43
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tourne?
very nice.

which textbook do you use?
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Old 02-10-2011, 03:58 PM   #44
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What school are you taking?
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Old 02-10-2011, 05:07 PM   #45
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^looks like on cooking.. awesome textbook.

sure that salmon isn't poached?
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Old 02-10-2011, 06:05 PM   #46
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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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Old 02-11-2011, 12:31 AM   #47
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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?
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
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Old 02-11-2011, 02:17 PM   #48
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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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Old 02-11-2011, 02:22 PM   #49
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Old 02-12-2011, 04:41 PM   #50
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Chicken noodle soup (broth done from scratch)
Roasted garlic butter on the baguette.
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