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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 04-27-2018, 11:32 PM   #751
My dinner reheated before my turbo spooled
 
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One quick one recently

Burger night!

Burger on a home made paleo and Keto bun, cheddar cheese, crispy sous vide pork belly, sweet and spicy tomato togarashi jam, red onion, pickles


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Old 04-28-2018, 12:33 AM   #752
My dinner reheated before my turbo spooled
 
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Long post, hereís a little of what Iíve been up to....


herb and lemon zest crusted rack of lamb.
Tzatziki, rosemary reduced balsamic, blistered chilli grape tomatoes, smoked sea salt

Hadnít had it for a long time and was craving it. It did not disappoint!



Smoked top sirlion roast



Grilled teriyaki glazed ahi tuna and prawns, both togarashi spiced. mango, zucchini and baby Bok Choy slaw with a sesame lime vinaigrette


Smoked pork belly burnt ends





Grilled (rare) ahi tuna, maple garlic teriyaki glaze, grilled pineapple salsa, wasabi aioli

Finished with roasted garlic oil, togarashi, nori cilantro green onion , kelp sea salt from Vancouver Island Salt Co.




Brined, grilled jerked chicken breast, maple whisky glaze, pineapple mango salsa.


Elk and Spanish Chorizo grilled paleo flatbread

Creamy Roasted garlic sauce, grape tomato, shallot & chive Boursin , red onion, dressed baby kale and green onion, rosemary garlic reduced balsamic, fresh cracked salt and pepper



Mocha coconut pot de creme. Spiked with kaluah, forty creek cream liquor and baileys.
Topped with coconut whipped cream and toasted coconut flakes.



Smoked and fried wings

Brined wings, smoked over maple wood for 2 hours, dredged in arrowroot flour and quick fried.
When done, tossed up with coarse ground S&P, Greek seasoning blend, Cholula garlic hot sauce and finished with lemon juice.



Breakfast with left overs.
63 į egg on top of smoked brisket. Finished with smoked sea salt, fresh cracked pepper, rub mix.
Egg came out awesome!




Marinated for 24 hrs and slow cooked. Turned out super juicy!
Think, Kung pao flavours, but with lemongrass and kaffir lime leaves. Will be making this again!!




Chocolate buttermilk pot de Creme , spiked with Forty Creek cream liquor , maple vanilla whip, sponge toffee, finished with flake sea salt.




Slow roasted ribeye roast. Perfect doneness coast to coast





Smoked baby back ribs. Tender and juicy!





Curry and roasted garlic turkey meatballs, pickled red onion, cilantro cucumber yogurt sauce, finished with smoked sea salt, reduced balsamic, roasted garlic oil




Frittata for brunch after our hike today. It was so nice outside, ate it out on our front porch while enjoying the sunny day with the pups

Turkey Smokie, baby kale, grape tomato, red onion, mushroom, red pepper, chilli flake, Boursin cheese.

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Old 04-28-2018, 08:42 AM   #753
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So.much.win.
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Old 04-28-2018, 12:35 PM   #754
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hypa posting in VLS = Something is not right
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Old 04-29-2018, 06:36 AM   #755
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Who are you Pinto where do you live why have i never seen your posts before!!! *drools*
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Old 04-29-2018, 11:42 AM   #756
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Haha itís funny you posted this. Almost every night I have a protein with a salad... odd time I switch it up

With hiking, jogging, work outs Iíve dropped probably about 110-120 lbs in just over a year.
Help me make my meals not boring lol
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Old 04-30-2018, 12:56 PM   #757
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Help me make my meals not boring lol
Haha sure, give me a direction, like flavour or protein etc...
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Old 04-30-2018, 01:37 PM   #758
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^
With spot prawn season coming in a few weeks, maybe some ideas on how to prepare those expensive, meaty little crustaceans.



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My taste buds were tingling when I found this thread.

Also, I was looking for an remaining VLS angels. I still think we could have a long lasting relationship outside of our respective marriages
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Old 04-30-2018, 01:49 PM   #759
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double post
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Old 04-30-2018, 01:50 PM   #760
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Haha sure, give me a direction, like flavour or protein etc...
No limits on flavour (i actually need more of this to make my diet enjoyable).

Protein wise... no chicken breast and fancy cuts (wagyu etc). Down for some seafood too


If you still work at CC, I would love to know the recipe for the seafood tower thing
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Old 04-30-2018, 03:39 PM   #761
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No limits on flavour (i actually need more of this to make my diet enjoyable).

Protein wise... no chicken breast and fancy cuts (wagyu etc). Down for some seafood too


If you still work at CC, I would love to know the recipe for the seafood tower thing
Sorry, moved on from CC a few years ago. Do you have a food saver (vacuum sealer )machine?
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Old 04-30-2018, 03:44 PM   #762
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Sorry, moved on from CC a few years ago. Do you have a food saver (vacuum sealer )machine?
Nope... well, not yet at least..
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Old 04-30-2018, 03:45 PM   #763
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^
With spot prawn season coming in a few weeks, maybe some ideas on how to prepare those expensive, meaty little crustaceans.

..

get me ideas on how to beat the asian restaurants at granville island to them first?
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Old 04-30-2018, 08:28 PM   #764
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Sealed a chuck steak with roasted garlic oil, couple pads of butter, Montreal steak spice and fired up the circulator. Also had a top sirloin kicking around, so sealed it in a teriyaki marinade.
Popped them in for 2 hours @ 126, while I did my workout and took the pups for a run.
Gave it a quick sear on the BBQ to finish it off. Surprised how tender it turned out.
Served the chuck steak up with garlic roasted zucchini , chilli roasted vine tomato, smoky and spicy tomato jam.

Blade steak- 3.15, 2 vine tomatoes- .66 , .5 zucchini-.60 , tomato jam... to many ingredients to total up... haha , but probably total cost to make the dish is $7 or less



Nice even MR!


Teriyaki Top sirloin


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Old 04-30-2018, 09:04 PM   #765
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Reverse seared my first chateaubriand tonight for my daughters birthday. Very happy with the results.

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Old 04-30-2018, 09:21 PM   #766
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I need to get myself a BBQ, cooking would be so much easiaer (i hate cleaning the oil splatters after frying a steak).
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Old 05-02-2018, 05:52 PM   #767
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Old 05-02-2018, 08:06 PM   #768
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Did some Sous Vide chicken breasts tonight.

Brined breasts for 24 hours, then sealed up with olive oil, couple pads of butter, lemon zest, fresh thyme, sage, oregano, fresh cracked pepper , garlic powder and a couple dashes of hot sauce.
Set the circulator at 145F and cooked for 1.5 hours while I cleaned and took my pups for a jog. Finished it on the grill.
Turned out stupidly juicy and moist. Used the liquid left in the bag as a sauce. Will be doing this again!





Have a couple little chunks of brisket cooking Sous Vide for 48 hours right now. Friday night dinner!!
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Old 05-05-2018, 09:46 AM   #769
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Couple of things

Paleo chicken Caesar pizza.
Sous Vide chicken, red vine tomato, spinach, Boursin, red onion. Finished with dressed arugula and green onion, reduced balsamic, tomato jam.




Sous Vide brisket , coffee porter mop, crispy roasted baby Bok Choy , roasted tomato

Brisket was Sous Vide for 48 hours at 131 F.


Paired with a bottle of the coffee porter from parallel 49.

Turned out tender and moist

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Old 05-06-2018, 01:53 PM   #770
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My god dat brisket.
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Old 05-07-2018, 07:32 AM   #771
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My god dat brisket.
Haha yah it was good, but I think I still prefer when I smoke it. Next SV item will be a 2 or 3 ď thick cut striploin. Hopefully brisket smoke this weekend.
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Old 05-09-2018, 08:05 PM   #772
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Smoked NY striploin, 63 deg. Sous Vide eggs, sweet and spicy tomato jam.


Smoked a coffee rubbed NY striploin over maple wood @225 f until IT was 127 f. Was the most tender and flavourful NY strip Iíve had





Egg turned out super custardy

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Old 05-09-2018, 09:49 PM   #773
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F U PINTO! I JUST CAME BACK FROM THE GYM AND CLICKED THIS THREAD.



I'm hangry now.
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Old 05-11-2018, 01:04 PM   #774
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fuggin striploin cooked to the bare minimum heat.
So sexy.....

For me, it's all about the charcoal BBQ. I don't use propane anymore, as the flavor from the coals and wood make for some deep BBQ tastes. Chicken cooked to 158, then let it sit for a few mins. Chicken at 160*f is so moist, it's almost sensual.

Now how about dem spot prawn recipes?
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Old 05-11-2018, 08:05 PM   #775
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fuggin striploin cooked to the bare minimum heat.
So sexy.....

For me, it's all about the charcoal BBQ. I don't use propane anymore, as the flavor from the coals and wood make for some deep BBQ tastes. Chicken cooked to 158, then let it sit for a few mins. Chicken at 160*f is so moist, it's almost sensual.

Now how about dem spot prawn recipes?
I say keep it simple and fresh, to really enjoy the taste. Weather itís with a simple ginger soy dip, Yuzu vinaigrette, or lemon squeezed on top with some Maldon salt. could always do a classic garlic butter, even better a garlic brown butter.

Any way you go, I would just give it a quick blanch in hot water / quick steam. (Prefer a quick steam as you wonít lose all the flavour into the water. Would say throw it onto a hot grill quickly, but you donít have one haha)
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