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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 05-18-2015, 11:47 AM   #701
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Quote:
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Lol thats really awesome. I'm going to come recruit.
Just kidding, I'm not going to ruin some kids lives by getting them into the professional cooking world.

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......
Spoiler!


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
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Old 05-19-2015, 07:53 AM   #702
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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.



The gooeyness in action. Click to see video
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Old 05-19-2015, 08:03 AM   #703
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Mmmm...love me some 63 deg eggs!
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Old 05-19-2015, 09:39 AM   #704
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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.
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Old 05-24-2015, 10:54 AM   #705
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first spot prawns this year

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.


and to pair with all of this. My boys at 4 winds
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Old 05-24-2015, 11:21 AM   #706
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Can a stomach be at full chubb? Cause it is right now.
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Old 06-08-2015, 12:22 AM   #707
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tried to make singapore chili crab, turned out better than expected.





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Old 06-14-2015, 03:46 PM   #708
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Made siu yuk this morning.




Diablo Crispy Pork Belly [Siu Yuk] | Jax & cs
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Old 06-14-2015, 04:38 PM   #709
My dinner reheated before my turbo spooled
 
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Looks good! I'll have to give your bbq pork recipe a go sometime
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Old 06-14-2015, 08:30 PM   #710
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so yuck looks so good
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Old 06-15-2015, 02:48 PM   #711
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dammnn... that looks so good. Would it be possible to hook a brother up with that recipe?
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Old 06-15-2015, 02:54 PM   #712
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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

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Old 06-15-2015, 03:29 PM   #713
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dammnn... that looks so good. Would it be possible to hook a brother up with that recipe?
The recipe link is at the bottom of his post
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Old 06-15-2015, 07:19 PM   #714
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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.
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Old 06-20-2015, 10:05 AM   #715
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Eternal_Sir, your pix made me wanted to try spot prawns, so I did.



Revscene BC Spot Prawns | Jax & cs
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Old 06-23-2015, 11:55 AM   #716
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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.
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Old 06-28-2015, 07:18 AM   #717
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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
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Old 06-29-2015, 08:39 PM   #718
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Sometimes all you want is a beer and steak on a hot summer day.



http://jaxandcs.com/2015/06/27/blazing-cast-iron-steak/
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Last edited by carisear; 06-29-2015 at 10:16 PM.
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Old 06-30-2015, 06:46 AM   #719
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been a while since i posted.

Burgers made with chorizo, italian sausage and plain ground beef. Stuffed with poutine cheese curds.


Did some texas style pulled pork. No mop, just rub, smoke and apple juice spray



left over pulled pork salad with corn and soft boiled egg


The last of my jump shrimp


had lots of extra cheese to tried to make some chips
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Old 09-02-2015, 04:33 AM   #720
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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.
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Old 09-22-2015, 02:50 PM   #721
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we had a tasting for the catering we will be doing for Vancouver fashion week today.

here are a few of the simple canapes the two of us put together:
shrimp taco,
smoked salmon and southwestern chicken.
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Old 09-27-2015, 04:31 PM   #722
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Everyone is so fancy here. Made BBT the other day, with some alky in it.

Spiked Watermelon Lychee Bubble Tea | Jax & cs
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Old 10-13-2015, 10:39 PM   #723
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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

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Old 10-20-2015, 11:29 PM   #724
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Foie Mousse, Brioche, Port Gelee, Pistachios
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Old 12-24-2015, 05:42 PM   #725
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First try at a Christmas porchetta. Happy eating!

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