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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 10-04-2011, 01:18 AM   #126
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Where'd you get the anchovies from? I'm either not looking in the right places or I'm too lazy to go explore different stores.
were you looking in the aisles?
you usually find them in the fish section in the supermarket.
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Old 10-04-2011, 01:25 AM   #127
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were you looking in the aisles?
you usually find them in the fish section in the supermarket.
FAAAAAAAAAAAAAAAACK! That's where I went wrong! Yes. I was looking in the aisles.

I love making Caesar salad from scratch but I always miss out on the anchovies.
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Old 10-04-2011, 08:23 PM   #128
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culverin, care to share your bold potato salad recipe?
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Old 10-04-2011, 08:43 PM   #129
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culverin ur creations are sickkk

tonkatsu risotto looks really good
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Old 10-05-2011, 01:01 AM   #130
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Quote:
Originally Posted by bcrdukes View Post
FAAAAAAAAAAAAAAAACK! That's where I went wrong! Yes. I was looking in the aisles.

I love making Caesar salad from scratch but I always miss out on the anchovies.
bcrdukes, I'm serious.
I've got extra cans lying around. I don't mind sharing as long as you promise to put them to good use.


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culverin, care to share your bold potato salad recipe?
What I listed was really all I put.
Chinese BBQ sauce (satay), green onions, flat leaf parsley.
Nothing else, doesn't need oil or even salt because the satay bbq sauce has plenty of both.
This is the brand I use.





Tonights dinner... Was to eat the leftovers from that cedar plank Salmon dinner. Had to figure out what to do with salmon and mushrooms.



Mushroom Risotto and Salmon

Caramelized white and crimini mushroom slices. Reserved.
Soften onions, toast rice. White wine. Then start ladling in some home made chicken stock (which will be turned into more chicken noodle soup for my sick friends).
Blanched the rape seed plant (yu choy sum). Pan seared the salmon.


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culverin ur creations are sickkk

tonkatsu risotto looks really good
Thanks for the compliments.
But that tonkotsu risotto just looked good.
It was way too rich, and the taste just doesn't work well together.
Now you know what not to do. hahahaha


It'd be nice when you guys post up your food porn to share how it was done too. I'm always super curious.
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Old 10-11-2011, 02:50 PM   #131
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Pumpkin Creme Brulee!

Had quite a bit of extra time to play around with plating, so that's why it looks a little too ornate.

But it was actually super easy to make, just make a custard with a pumpkin puree and pie spices (nutmeg.cinnamon). and just make it in the pumpkin instead of a ramekin.

really nice dessert to have during thanksgiving season.
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Old 10-12-2011, 01:09 AM   #132
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^that looks awesome! I wish I could make desserts...
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Old 10-12-2011, 07:55 AM   #133
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Duck confit and risotto isn't going to get you girls.

Dessert will.
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Old 10-24-2011, 03:27 PM   #134
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Ribeye steak dinner. Home made caesar dressing.




Took cheese bread, grilled it with duck fat and some grated parmesan.
1 slice put dijon on it.



All this is to use up thanksgiving leftovers...
Picked out all the bread out of my stuffing leaving me with sage roasted veggies.
Carved up one of my remaing chicken breasts... Warmed up the stuffing and chicken on the pan.
Horseradish and japanese mayo to drench the chicken.
A touch of balsamic vinegar.


Leaves me with a duck fat grilled parmesan chicken sandwich with stuffing and horseradish mayo...



Roasted some garlic.


Mashed it into a paste. Whisking in some softened butter.


Parceling it out for friends.


Leaves me with roasted garlic oil to use for toast, salad dressings and most importantly, more caesar sauce.
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Old 10-27-2011, 08:01 PM   #135
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lamb.jpg

Lamb Chop with mint chutney I made on V-day.

Last edited by VanGirl84; 10-27-2011 at 08:29 PM.
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Old 10-30-2011, 02:08 AM   #136
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Sorry, no pictures of the actual food. Was too busy cooking and eating.
But if you ever want pub-style wings with home made sauces from scratch... maybe I can throw you on a waiting list.


Our ghetto prep table. Seasoned flour for the wings. Beer for the beer battered zuchinni, bbq sauce, home made honey mustard sauce, home made honey garlic sauce, home made caesar salad.






Using a turkey deepfryer to do our wings, tater tots, gyoza, beer battered zucchini.




Fried 2 eggs, over easy. Topped with some home made caesar dressing. Garlic oil toast. Home made kimchi.



My dinner last night:
Ribeye steak, mashed potatoes with milk and butter, finished with a drizzle of roasted garlic oil and chives. Blanched zuchinni on the side.

This dinner was ridiculously easy to make. My fridge just died. I needed to use up the stuff in my freezer, so I defrosted the steak.
The mashed potatoes were leftover from a shepherd's pie I made for a potluck, the roasted garlic olive oil was from roasting garlic for my garlic butter. The zucchini was left over from my fry night. Dinner is EASY when you are just scraping together leftovers.
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Old 11-04-2011, 09:48 PM   #137
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I think foods come out the best when you have a sense of inspiration for it... dammit im drooling over some of the foods here.

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Old 11-06-2011, 06:07 PM   #138
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My inspiration for this dish was....


Dinner for one.

Hamburger helper that was on sale + bacon + spinach + schnitzel (underneath) and some chili peppers.




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Old 11-09-2011, 09:28 PM   #139
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cantonese sausage, green onions, drizzled with sesame oil and japanese soy sauce. I needed something stupidly simple cause I was lazy.





chicken pot pie, topped with puff pastry...
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Old 11-10-2011, 01:08 PM   #140
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bunch of stuff from class

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Old 11-11-2011, 07:29 PM   #141
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3 feet....chicken and turkey cold cuts, veggies, mayo and some imported french dijon.
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Old 11-25-2011, 01:37 AM   #142
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No picture?




Side plate:
Spicy cucumber salad. sour pickled plum, home made kimchi.

Tonkotsu broth, some korean noodles I was trying out. Corn, seaweed, char siu bean sprouts, slivered green onions and menma.
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Old 12-04-2011, 06:16 PM   #143
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Braised pork tenderloin
White wine and saffron risotto
Steamed broccoli
Caramelized cinnamon apple wedge

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Old 12-04-2011, 07:09 PM   #144
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^
No picture?
woops
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Old 12-04-2011, 07:20 PM   #145
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i made Springrolls and Gyoza
nothing interesting tho..
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Old 12-05-2011, 02:21 AM   #146
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Braised pork tenderloin
White wine and saffron risotto
Steamed broccoli
Caramelized cinnamon apple wedge

Hey OTG,

how was the flavor of your risotto? I was just curious how the saffron flavor came across, because the rice was still pretty white. When did you add the saffron in, because most of the time saffron permeates into liquids almost right away.
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Old 12-05-2011, 02:29 PM   #147
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^could just be the camera/lighting. most of us just take pics with our camera phones.

this weekend i made something i've had my mind on for a long time..

sous vide sriracha buttermilk fried chicken!

2 cups buttermilk, a good squirt of sriracha, a few good pinches of salt into a bag with two 3lb cut up chickens... let marinade for at least 2-3 hours.


drain well and warm up a 160 degree water bath


cook for at least 90m, i was busy and went out so mine cooked for 3h which was a little long. 2h would be perfect for this amount of chicken.


1.5 cups AP flour, 1T garlic powder, 1T onion powder, 2t salt, 2t cayenne, 1t smoked paprika. mix well


dredging station set up. buttermilk and flour mixture. first drain the chicken from out of the bag, then into the flour, buttermilk, then back into the flour.


fry at 375 for about 2 minutes per piece or until the batter browns. dont overcrowd. i usually put about 3 pieces at a time. the beauty of SV chicken is that its already cooked and warmed so it doesnt drop the oil temp as fast as raw.


sprinkle with a little sea salt or fleur de sel


i was eating alone tonight (no i didnt eat it all). i like my fried chicken with a beer and some kewpie mayo. i broiled the leftovers the next day and ate it for lunch and dinner. overall it was a little more work than regular fried chicken but it was just really easy to do because you didnt have to worry about oil temperature too much and whether or not the chicken was cooked when the skin browned. foolproof.
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Old 12-05-2011, 04:39 PM   #148
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Hey OTG,

how was the flavor of your risotto? I was just curious how the saffron flavor came across, because the rice was still pretty white. When did you add the saffron in, because most of the time saffron permeates into liquids almost right away.
The flavour was pretty good. I agree the saffron didn't colour the dish the way I had hoped. I added it right to the broth and let it infuse while it was warming. The extra bits I added for garnish left a slight stain behind. I'll add more next time and see if enrichens the colour.
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Old 12-05-2011, 06:36 PM   #149
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^ i usually grind my saffron for a bit and then add tiny amount of hot water and keep grinding and then let it sit for a minute with something over the top of the grinding bowl( dunno the proper term) and then pour the mixture right in the rissoto or whatever your making. It makes the saffron flavour 1000x more powerful and this way no saffron will be wasted. ( trust me im persian and we know our way around saffron)

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Old 12-12-2011, 07:45 PM   #150
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afternoon snack

red peppers, onions, corn, scrambled egg with salsa


dinner

asparagus, cheese, mushrooms

two fried eggs, pasta with tomato sauce
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