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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04-27-2018, 10:32 PM
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#751 | | My dinner reheated before my turbo spooled
Join Date: Nov 2004 Location: Kelowna
Posts: 1,793
Thanked 961 Times in 244 Posts
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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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04-27-2018, 11:33 PM
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#752 | | My dinner reheated before my turbo spooled
Join Date: Nov 2004 Location: Kelowna
Posts: 1,793
Thanked 961 Times in 244 Posts
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Long post, here’s a little of what I’ve been up to....
herb and lemon zest crusted rack of lamb.
Tzatziki, rosemary reduced balsamic, blistered chilli grape tomatoes, smoked sea salt
Hadn’t 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 ° 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.   | |
| | | This post thanked by: | 6793026, dapperfied, DavidNguyen, Hondaracer, Liquid_o2, MSREE, OffSea, originalhypa, punkwax, Speed2K, Thooomas, westopher, winson604 | |
04-28-2018, 07:42 AM
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#753 | | they call me the snowman
Join Date: Apr 2001 Location: online
Posts: 19,749
Thanked 3,993 Times in 1,374 Posts
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So.much.win.
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04-28-2018, 11:35 AM
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#754 | | RS Veteran
Join Date: Dec 2001 Location: GTA
Posts: 29,016
Thanked 10,508 Times in 4,310 Posts
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hypa posting in VLS = Something is not right
__________________ Quote:
Originally Posted by Badhobz  Yeah. Typical Mainlander Barbie doll.
Her car even smelled nice. Like a mixture of luxury perfume and a hint of….. vag ? Fish sauce ? Something a bit dank | | |
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04-29-2018, 05:36 AM
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#755 | | I STILL don't get it
Join Date: Dec 2006 Location: Vancouver
Posts: 464
Thanked 397 Times in 176 Posts
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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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04-29-2018, 10:42 AM
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#756 | | 14 dolla balla aint got nothing on me!
Join Date: Jan 2014 Location: Vancouver
Posts: 694
Thanked 654 Times in 193 Posts
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Originally Posted by pintoBC_3sgte Haha it’s 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 I’ve dropped probably about 110-120 lbs in just over a year. | Help me make my meals not boring lol
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04-30-2018, 11:56 AM
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#757 | | My dinner reheated before my turbo spooled
Join Date: Nov 2004 Location: Kelowna
Posts: 1,793
Thanked 961 Times in 244 Posts
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Originally Posted by dapperfied Help me make my meals not boring lol | Haha sure, give me a direction, like flavour or protein etc...
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04-30-2018, 12:37 PM
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#758 | | they call me the snowman
Join Date: Apr 2001 Location: online
Posts: 19,749
Thanked 3,993 Times in 1,374 Posts
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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. Quote:
Originally Posted by bcrdukes hypa posting in VLS = Something is not right | 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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04-30-2018, 12:49 PM
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#759 | | 14 dolla balla aint got nothing on me!
Join Date: Jan 2014 Location: Vancouver
Posts: 694
Thanked 654 Times in 193 Posts
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double post
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04-30-2018, 12:50 PM
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#760 | | 14 dolla balla aint got nothing on me!
Join Date: Jan 2014 Location: Vancouver
Posts: 694
Thanked 654 Times in 193 Posts
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Originally Posted by pintoBC_3sgte 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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04-30-2018, 02:39 PM
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#761 | | My dinner reheated before my turbo spooled
Join Date: Nov 2004 Location: Kelowna
Posts: 1,793
Thanked 961 Times in 244 Posts
| Quote:
Originally Posted by dapperfied 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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04-30-2018, 02:44 PM
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#762 | | 14 dolla balla aint got nothing on me!
Join Date: Jan 2014 Location: Vancouver
Posts: 694
Thanked 654 Times in 193 Posts
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Originally Posted by pintoBC_3sgte 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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04-30-2018, 02:45 PM
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#763 |
Join Date: Apr 2006 Location: Burnaby
Posts: 3,929
Thanked 3,772 Times in 1,001 Posts
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Originally Posted by originalhypa ^
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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get me ideas on how to beat the asian restaurants at granville island to them first?
__________________ Quote:
Originally Posted by jasonturbo Too bad it isn't about flipping cars to lose money, I'm really good at that. | Quote:
Originally Posted by SkunkWorks This wouldn't happen if you didn't drive a peasant car like an Audi... | Quote:
[14-05, 14:59] FastAnna You tiny bra wearing, gigantic son of a bitch
[15-05, 10:35] FastAnna Yeah I was dreaming of those big titties in that tiny bra
| Quote:
Originally Posted by westopher I'd probably blow someone for that 911 | | |
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04-30-2018, 07:28 PM
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#764 | | My dinner reheated before my turbo spooled
Join Date: Nov 2004 Location: Kelowna
Posts: 1,793
Thanked 961 Times in 244 Posts
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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  
Last edited by pintoBC_3sgte; 04-30-2018 at 07:36 PM.
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04-30-2018, 08:04 PM
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#765 | | Waxin’ Punks
Join Date: Jun 2006 Location: South Surrey
Posts: 7,127
Thanked 6,043 Times in 2,076 Posts
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Reverse seared my first chateaubriand tonight for my daughters birthday. Very happy with the results.  via Imgflip Meme Generator
__________________
If you drive like an asshole, you probably are one. Quote:
Originally Posted by MG1 punkwax, I don't care what your friends say about you, you are gold! | Quote:
Originally Posted by mikemhg What do your farts sound like then? |
Last edited by punkwax; 04-30-2018 at 08:12 PM.
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04-30-2018, 08:21 PM
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#766 | | 14 dolla balla aint got nothing on me!
Join Date: Jan 2014 Location: Vancouver
Posts: 694
Thanked 654 Times in 193 Posts
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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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05-02-2018, 04:52 PM
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#767 | | RS Veteran
Join Date: Dec 2001 Location: GTA
Posts: 29,016
Thanked 10,508 Times in 4,310 Posts
| Quote:
Originally Posted by originalhypa VLS angels | RIP
__________________ Quote:
Originally Posted by Badhobz Yeah. Typical Mainlander Barbie doll.
Her car even smelled nice. Like a mixture of luxury perfume and a hint of….. vag ? Fish sauce ? Something a bit dank | | |
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05-02-2018, 07:06 PM
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#768 | | My dinner reheated before my turbo spooled
Join Date: Nov 2004 Location: Kelowna
Posts: 1,793
Thanked 961 Times in 244 Posts
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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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05-05-2018, 08:46 AM
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#769 | | My dinner reheated before my turbo spooled
Join Date: Nov 2004 Location: Kelowna
Posts: 1,793
Thanked 961 Times in 244 Posts
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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 
Last edited by pintoBC_3sgte; 05-05-2018 at 09:03 AM.
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05-06-2018, 12:53 PM
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#770 | | 14 dolla balla aint got nothing on me!
Join Date: Jan 2014 Location: Vancouver
Posts: 694
Thanked 654 Times in 193 Posts
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My god dat brisket.
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05-07-2018, 06:32 AM
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#771 | | My dinner reheated before my turbo spooled
Join Date: Nov 2004 Location: Kelowna
Posts: 1,793
Thanked 961 Times in 244 Posts
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Originally Posted by dapperfied 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 “ thick cut striploin. Hopefully brisket smoke this weekend.
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05-09-2018, 07:05 PM
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#772 | | My dinner reheated before my turbo spooled
Join Date: Nov 2004 Location: Kelowna
Posts: 1,793
Thanked 961 Times in 244 Posts
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05-09-2018, 08:49 PM
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#773 | | 14 dolla balla aint got nothing on me!
Join Date: Jan 2014 Location: Vancouver
Posts: 694
Thanked 654 Times in 193 Posts
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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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05-11-2018, 12:04 PM
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#774 | | they call me the snowman
Join Date: Apr 2001 Location: online
Posts: 19,749
Thanked 3,993 Times in 1,374 Posts
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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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05-11-2018, 07:05 PM
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#775 | | My dinner reheated before my turbo spooled
Join Date: Nov 2004 Location: Kelowna
Posts: 1,793
Thanked 961 Times in 244 Posts
| Quote:
Originally Posted by originalhypa 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 it’s 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 won’t lose all the flavour into the water. Would say throw it onto a hot grill quickly, but you don’t have one haha)
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