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Food & Fine DiningHungry? 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
My bookmarks are Reddit and REVscene, in that order
Join Date: Sep 2006
Location: Vancouver
Posts: 4,442
Thanked 13,465 Times in 1,814 Posts
Corned Beef Hash and Asparagus w/ Hollandaise
Corned beef, sliced potatoes and hollandaise on the left.
Simply blanched the asparagus and a bit of hollandaise on top.
A massive pile of corned beef hash. Innis & Gunn original for me, Guinness for my bro. Total man meal.
I took a nap after this lunch.
My bookmarks are Reddit and REVscene, in that order
Join Date: Sep 2006
Location: Vancouver
Posts: 4,442
Thanked 13,465 Times in 1,814 Posts
Baba ghanoush with Pork Confit Sandwich
So with that eggplant dish, I made myself a pretty big batch. After eating 3 meals of it, I was pretty sick of the same thing. I needed to recycle it into something else.Enter a shitty baba ganoush rip off.
Grating some lemon zest
Leftover spicy eggplant and pork, sesame oil, peanut butter, lemon zest, juice from half a lemon
Puree the crap out of it.
Chopped up some sundried tomoatoes and combined with mayo for for a simple but flavorful mayo.
Sliced thin some pork confit and cooked it over low-medium heat to crisp it up.
Best picture I had. Sorry I took a bite out of it.
My bookmarks are Reddit and REVscene, in that order
Join Date: Sep 2006
Location: Vancouver
Posts: 4,442
Thanked 13,465 Times in 1,814 Posts
Pork Scraps
Made pork belly confit, but the belly came with some bones I had to remove. This is the flap of meat I had to remove to get at the bones.
Marinated it overnight with smashed garlic, rosemary and olive oil.
Pan seared it, sliced it into bit sized pieces.
Tossed with some dill and lime juice.
Lamb Gravy + Sandwich
My friend had me over and he made roast lamb. It was in a oven a little too long as traffic sucked as we headed back to his place. It rendered out a lot of fat. Decided to keep it to make gravy with.
Got hungry later in the night. I just showed him how to turn that fat into gravy. Just a simple roux, then poured in that fat with a bit of water to smooth it all out. Couple pinches of salt to taste.
Made a sandwich out of the leftover lamb, gravy and the parmesan I brought over for caeser salad.
Kale Salad
With quinoa, slow roasted tomatoes, and smoked pork jowl I found at a local supermarket. Vinaigrette was lime juice, dijon mustard , a touch of red wine vinegar and extra virgin olive oil.
Ruck Rillettes
Made for a drinking party at a friend's place.
Prepped duck confit, removed bones.
Took some of the meat that got a bit dry, duck skin and thyme and stuck it in the food processor.
Added in the confit jelly (aka sludge ) at the bottom of the pot.
Mashed the meat to bits, mixed in parsley and brandy.
Finished it off with a fat cap
Spotted Prawn Bisque
I shelled half a dozen spotted prawns to have it as sashimi. I needed to do something with the scraps.
I took the heads and shells and simmered it in milk. Tossed in a sprig of thyme, and tarragon. Chopped up a green onion and threw it in there as well. A pinch of salt, a dash of Old Bay and a heavy splash of brandy went in as well.
After a while, the milk curdled into small floaty bits. I removed the heads and shell bits, poured the whole thing in a blender and went to town. It got super smooth and frothy and very flavorful. However, I wasn't able to finish my bowl because of bad salt control.
Weekday Lunch
My bro is helping me with renovations and he's my kitchen partner too. It works out well. We made this for lunch.
Cored out some campari tomatoes. Stuffed it with a hunk of stilton blue cheese, a blade of rosemary and just for kicks (and photo op) a rosemary flower in each. Also, silpat ftw. Tomatoes came off effortlessly.
Marinated some short ribs overnight, korean style. Seared it off on my cast iron, tossed in a bit of sugar at the last minute so it wouldn't burn.
Gnocchi was tossed in some shallot oil and Old Bay.
Tomatoes had a slightly crispy skin. Broccolli was just blanched.
Coco chocolate upside down pear cake
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inspiration came from hoi an. shrimp and pork spring roll with mint sauce
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Dracula's Delight. Dark chocolate kalua mousse with brandy strawberries on the bottom.
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inspiration from Hawaii.
Wasabi coconut mango Tuna poki served with Japanese crackers (air shipped from Hong Kong)
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My bookmarks are Reddit and REVscene, in that order
Join Date: Sep 2006
Location: Vancouver
Posts: 4,442
Thanked 13,465 Times in 1,814 Posts
Quote:
Originally Posted by unit
look what the mailman brought me today. stay tuned.
so jelly!
Actually, I'd love to have a decent oven. I bought mine cause it was cheap, commercial and gas top. But the oven sucks balls, temps are kind of wild and there's no broiler.
Fried some chicken
Roasted a chicken
Ginger poached chicken on tofu puree.
freshly toasted sesame seeds.
dipping sauces
sesame oil and salt
mirin and soy sauce
im gonna try sous vide fried chicken in the future.
very similar to david changs fried chicken where he steams then fries, but i'll buttermilk/siracha it.
heres what i spent all day yesterday making...
momofuku ramen with a 63.5 degree egg.
My bookmarks are Reddit and REVscene, in that order
Join Date: Sep 2006
Location: Vancouver
Posts: 4,442
Thanked 13,465 Times in 1,814 Posts
Unit,
Did you do the ramen with a dashi soy broth?
What kind of noodles did you use, I'm still trying to find a decent source of fresh noodles.
Quote:
Originally Posted by MajinHurricane
i wish i had a proper kitchen to cook.
I am currently in the middle of building mine. I know having fancy toys does not make you a better cook, but out sure makes it a heck of a lot more fun learning and playing in the kitchen. Posted via RS Mobile
You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today!
The banners on the left side and below do not show for registered users!
