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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 12-26-2014, 12:05 AM   #626
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^^ Those look great

Played with the new sous vide and made some 63C eggs for the crispy duck confit with tamarind tangerine jus, duck fat potatoes, rainbow carrots and truffled asparagus for Christmas dinner. So much wine...so sleepy!

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Old 12-26-2014, 12:16 AM   #627
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just getting settled at new work
my sous chef challenged me to a blackbox/chopped style contest
Lol how the fuck do you guys have time for that at work?
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seems like you got a dick up your ass well..get that checked
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Old 12-26-2014, 01:45 AM   #628
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Lol how the fuck do you guys have time for that at work?
monday night, 0 resos, no bills from 7pm-9pm
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Old 12-26-2014, 09:54 AM   #629
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That sounds like everything I've ever dreamed of.....
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seems like you got a dick up your ass well..get that checked
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Old 12-28-2014, 10:27 PM   #630
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First time attempting a 72 hour sous vide short rib. It was strange using the calendar and not a timer for cooking time. Just came out so I will have to wait until tomorrow to try some.

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Old 12-29-2014, 12:42 AM   #631
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Which immersion circulator did you get?
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Old 12-29-2014, 10:25 AM   #632
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Which immersion circulator did you get?

Sous vide supreme...from amazon
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Old 01-01-2015, 12:21 PM   #633
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haven't taken too many pics lately, but here are some of my favorites I've made recently

wild boar sausage and chorizo grilled pizza



lemon souffle


mango mint sorbet with speckled isomalt candy


vanilla ice cream with salted caramel swirled in and a caramel spring


my play on a "black forest" frozen mousse. cherry mousse, grated dark chocolate, kirsch soaked cherries in the middle. underneath is chocolate bark, i just tempered and put onto a transfer sheet.
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Old 01-31-2015, 10:02 AM   #634
My dinner reheated before my turbo spooled
 
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Made these a couple weeks ago? haha all my weeks blend into one from work...

Herb roasted chicken sandwich. Hickory smoked thick cut bacon, avocado, cilantro, pickled carrot and red onion slaw dressed in a maple lime vinaigrette.
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Old 02-04-2015, 12:56 PM   #635
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its been a while since i've posted.. jsut a collection of a few bored nights..

garlic butter basted steak with mushrooms and onions


ghost pepper cheddar and garlic biscuits


Chinese Lap Mei Fan


Smoked Pork Chop Borsetti with black truffle sauce


Steamer pot with lobster


Not cooking but started working on my spice wall
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Old 02-04-2015, 03:32 PM   #636
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Holy crap those all look amazing
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Old 02-04-2015, 04:05 PM   #637
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Holy crap those all look amazing
thanks. How you liking that sous vide machine? I've been on the fence between that and a PS4.
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Old 02-04-2015, 05:35 PM   #638
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I really like it...short ribs are my current favorite as are the 63 deg eggs. Looking forward to doing some pork belly next. We're enjoying the convenience for everyday stuff too, not just my occasional attempt at the fancier things...like just doing up chicken breasts and pork loins for sandwiches/wraps. But then again, a ps4 would be fun lol!
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Old 02-04-2015, 06:06 PM   #639
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oh man.. the decision.... guess i better wait till i see my Doc this weekend. Might have a bulged disc on my lumbar ontop of my already brutal sciatica. This may actually prevent me from really cooking anymore. crossing fingers all goes well.. i struggle already with long sessions in the kitchen. Getting my custom island delivered in the next week or so, hopefully i'll actually get to use it.
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Old 02-04-2015, 07:06 PM   #640
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Ouch...hope the prognosis is good.
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Old 02-04-2015, 07:25 PM   #641
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Custom island?!?! PHOTOS PLEASE!!!


What are you using for the spice containers?
I see smaller ones and tall cylindrical ones?
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Old 02-04-2015, 08:47 PM   #642
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Likely for spaghetti, nuts, or the sort would look nice in those!

Where'd you get these containers if you don't mind me asking :O
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Old 02-04-2015, 09:31 PM   #643
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i'm not a nut fan so don't have too many nuts like.. more seeds than anything like sesame, sunflower and what not. I got them all from Specialty Bottle - Wholesale Glass Bottles, Glass & Plastic Jars, Tins, Vials i bought 30 of the large squares, 30 small squares and 5 of those large ones for about $70 USD shipped to my us mailbox. not too bad.

the small ones are 1.4x2.25, the larger ones are 2.0x3.1. the large round tins are 3.6x6.5

Once i get pics of my island when its delivered i'll post some pics
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Old 02-05-2015, 10:06 AM   #644
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Not cooking but started working on my spice wall
[img]spice wall[/IMG]



That's a niiice spice wall, I'm a little embarrassed that impresses me so much.
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We go through our entire lives being told what to do every step of the way. The garage was always the one place where you could indulge in your own passion, with not a care for the outside world.
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Old 02-05-2015, 10:13 AM   #645
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i buy my spices in bulk, well the ones that comes in bags just fill the tins as needed. Alot of the specialty stuff i have stay in another cabinet. That entire bottom row and the 1 bags of 5 tins up top are all different types of salt.
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Old 02-05-2015, 11:38 AM   #646
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Custom island?!?! PHOTOS PLEASE!!!


What are you using for the spice containers?
I see smaller ones and tall cylindrical ones?

its nothing special. I live in a townhouse and planning on selling in the near future but need more counter space. Just a simple gun metal quartz top with 3 large drawers and a sitting bar. Very limited to space and design since my kitchen isn't really all that big.
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Old 02-09-2015, 07:05 PM   #647
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Paella



Bacon wrapped rack of pork



Scallop and Prawn pasta





Pork, apple,chestnut pastry bun





Almond encrusted rack of lamb




Baked Pork chop rice
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Old 02-09-2015, 08:10 PM   #648
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can we get some of you guys delicious recipe so i can make some myself
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Old 02-09-2015, 08:46 PM   #649
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Many tasty looking things but right now I could really go for that baked pork chop rice.
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Old 02-15-2015, 02:42 PM   #650
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GF didn't want to go out for valentines and says she prefers my cooking instead...

Crab cakes with arugula topped with a sriracha sour cream and dehydrated sriracha chips


Ahi tuna Poki..


Ahi tuna carpaccio with capers, shallots, radish, lime and orange zest with a white balsamic citrus dressing


Roasted bone marrow with a parsley salad tossed with white truffle oil and balsamic. Helped cut the richness of the marrow.
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