if you're not going to how about i recruit them into staging on the catering side and have them do the same thing for a plated 150+ event......


also if you guys want to see some of our more mainstream creations
check out the recipe section of Love Food Hate Waste - Home
(unfortunately i only helped with prep and of course tasting LOL)
all photos should have been credited to myself but it was my first time taking food photos....so they probably suck since i only had kitchen lighting.

also this is us:
Feeding the 5000 Vancouver maybe i should recruit you guys to volunteer for it......gonna need alot of prepping .....any takers?

sorry i dont mean to thread jack LOL

played around with sous vide eggs. Turned out awsome.. Fittleheads sauteed in garlic topped with a poached egg. Then calamari 3 ways, asian 5 spice, spicey cayanne, and a balsamic avocado oil tenticles.

http://i833.photobucket.com/albums/z...pshi2aqtzo.jpg

The gooeyness in action. Click to see video
http://i833.photobucket.com/albums/z...pspjhg5mey.mp4

Mmmm...love me some 63 deg eggs!

it was just perfect.. i don't think i'll ever get poached eggs out at resturaunts anymore, they always seem to dissapoint. The best part was cracking the egg and out comes a perfecly poached egg.

first spot prawns this year
http://i833.photobucket.com/albums/z...pszky2fg52.jpg
Top Left: Straight up sashimi with thai basil and lime zest
Top Right: Still my favorite, steamed
Lower Left: in a shitakee oolong tea dashi
Lower Right: More steamed with a lobster on a bed of pea shoots
dips were garlic butter, culantro and fish sauce, home made chilli soya sauce and not in the picture was a saffron white wine reduction minionette.

Also not in that collage was a tamarind fried prawns with chillis and peanuts.
http://i833.photobucket.com/albums/z...psnkunm4gc.jpg

and to pair with all of this. My boys at 4 winds
http://i833.photobucket.com/albums/z...psoiaqvwnn.jpg

Can a stomach be at full chubb? Cause it is right now.

tried to make singapore chili crab, turned out better than expected.

https://scontent-sea1-1.xx.fbcdn.net...59&oe=55EA4D7F

https://scontent-sea1-1.xx.fbcdn.net...05407772_o.jpg

https://scontent-sea1-1.xx.fbcdn.net...99022829_o.jpg

Made siu yuk this morning.

https://foodweliketoeat.files.wordpr...-037.jpg?w=640


Diablo Crispy Pork Belly [Siu Yuk] | Jax & cs

Looks good! I'll have to give your bbq pork recipe a go sometime

so yuck looks so good

dammnn... that looks so good. Would it be possible to hook a brother up with that recipe?

Made some sous vide pork chops (butter, bacon fat, rosemary, garlic) with a side of my experiment. The "salad" had quinoa cooked with bonito dashi, couscous, corn, mushrooms, green onions and diced cabbage braised in a beer and lobster stock. Then a healthy serving of my ghost pepper chimichurri. Then finished off the pork chops with some sel du provence. Oh and i forgot, topped the salad with some garlic pesto shrimp

http://i833.photobucket.com/albums/z...psucjbvkmq.jpg

The recipe link is at the bottom of his post

hah thanks guys. yeah link to my blog is below the pic. It wasn't as good as the place in Richmond below superstore, but it also cost 1/5th the price.

Eternal_Sir, your pix made me wanted to try spot prawns, so I did.

https://foodweliketoeat.files.wordpr...-012.jpg?w=640

Revscene BC Spot Prawns | Jax & cs

Based on Eternal's comments I picked up an Anova as well.

They do free shipping now to Canada from Richmond so it took 2 days to arrive. So no duties/taxes pleasantly surprised.

Congrats. Your gonna love playing around with it. Nice they ship from Canada now. I had to pick mine up at my US mailbox. When I got mine, shipping to Canada was $43

Sometimes all you want is a beer and steak on a hot summer day.

https://foodweliketoeat.files.wordpr...-023.jpg?w=640

http://jaxandcs.com/2015/06/27/blazing-cast-iron-steak/

been a while since i posted.

Burgers made with chorizo, italian sausage and plain ground beef. Stuffed with poutine cheese curds.
http://i833.photobucket.com/albums/z...ps6auyao5d.jpg

Did some texas style pulled pork. No mop, just rub, smoke and apple juice spray
http://i833.photobucket.com/albums/z...psf1teiff0.jpg
http://i833.photobucket.com/albums/z...psk4m7sxvq.jpg

left over pulled pork salad with corn and soft boiled egg
http://i833.photobucket.com/albums/z...ps1ve8cpoi.jpg

The last of my jump shrimp
http://i833.photobucket.com/albums/z...pslmuxjv7r.jpg

had lots of extra cheese to tried to make some chips
http://i833.photobucket.com/albums/z...psmrewouqz.mp4

Lots of wonderful creations. Is not a good place to be when you're hungry..
Aside from that. Has anyone tried making Japanese rice balls that is seen in anime. The real term is onigiri. Just want to know what's your secret toppings for it.

we had a tasting for the catering we will be doing for Vancouver fashion week today.
https://scontent-sea1-1.xx.fbcdn.net...e0&oe=5660A4D5
here are a few of the simple canapes the two of us put together:
shrimp taco,
smoked salmon and southwestern chicken.

https://foodweliketoeat.files.wordpr...t-18.jpg?w=800

Everyone is so fancy here. Made BBT the other day, with some alky in it.

Spiked Watermelon Lychee Bubble Tea | Jax & cs

didn't make turkey for thanks giving.
made pan seared duck breast with charred shallots and cranberry sauce, duck confit, duck fat roasted potatoes, and brussel sprouts

https://scontent-sea1-1.xx.fbcdn.net...23017411_o.jpg

Attachment 26070

Foie Mousse, Brioche, Port Gelee, Pistachios

First try at a Christmas porchetta. Happy eating!

http://images.tapatalk-cdn.com/15/12...f3a3b0f747.jpg