Food & Fine Dining Hungry? Come on down to Wings - Fun, Food and Drinks.
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05-18-2019, 07:32 PM
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#801 | Willing to sell body for a few minutes on RS
Join Date: Apr 2011 Location: North vancouver
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Originally Posted by pintoBC_3sgte Thanks! Sure am. What are you up to these days?? | Ended up with an executive chef job of a well known restaurant downtown. Been there for 10 months now and still loving it. I tried to actually get into the butchery side of things, as its one of my favourite parts of the job, but I ended up in their restaurant kitchen as they needed some experience in there. Only lasted a few months then I got the recruiter call I couldn't pass up while I waited for a butchery/production position to open up. It all worked out, but couldn't escape the craziness of running a kitchen like I thought I wanted haha.
I'll add a bit, but don't take pics very often and I've never been great at making food look great. I can make it taste fuckin good, but I get more excited looking at ingredients most of the time. My productivity stops when the farmers arrive haha.
Hummus, grilled asparagus, poached egg, balsamic vinegar, isot chili, mustard flowers
Before and after of steelhead trout
Charred rapini from sole food farms, preserved lemon yogurt, garlic, Aleppo pepper
Shakshuka
Lingcod, fried chickpea, saffron cream, leek fondant, pea tips
Steelhead, broccolini, lentil and tomato salad, red beet borani
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98 technoviolet M3/2/5 Quote:
Originally Posted by boostfever Westopher is correct. | Quote:
Originally Posted by fsy82 seems like you got a dick up your ass well..get that checked | Quote:
Originally Posted by punkwax Well.. I’d hate to be the first to say it, but Westopher is correct. |
Last edited by westopher; 05-18-2019 at 08:04 PM.
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05-19-2019, 01:22 PM
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#802 | My dinner reheated before my turbo spooled
Join Date: Nov 2004 Location: Kelowna
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testing out how cooking a 1.5" thick NY Striploin (from FROZEN) Sous vide , then finished on a 600+ F grill turns out . Apparently there isn't any noticeable difference in texture VS thawed. Will report back. (planning on cooking @ 125 F for 4 hours, just went in so we will see! )
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05-19-2019, 05:41 PM
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#803 | Waxin’ Punks
Join Date: Jun 2006 Location: South Surrey
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Went to the White Rock farmers market today and got some fresh greens.
Wild sockeye on sautéed mustard greens and grilled asparagus with a lemon verbena infused buerre blanc: via Imgflip Meme Generator
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05-19-2019, 06:06 PM
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#804 | Hacked RS to become a mod
Join Date: Feb 2002 Location: Sunny Hong Kong
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Gin Basil Smash, built to spec:
2oz Gin
0.75oz Lemon Juice
0.75oz Simple Syrup
6 Basil Leaves
Basil Leaf Garnish
Next time I'll use at least 5X more basil The lemon really overpowers it. This gin is very nice though
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05-19-2019, 07:24 PM
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#805 | My dinner reheated before my turbo spooled
Join Date: Nov 2004 Location: Kelowna
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05-24-2019, 06:42 AM
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#806 | RS.net, helping ugly ppl have sex since 2001
Join Date: Oct 2005 Location: Revscene
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__________________ Quote:
Originally Posted by skyxx Sonick is a genius. I won't go into detail what's so great about his post. But it's damn good! | 2010 Toyota Rav4 Limited V6 - Wifey's Daily Driver
2009 BMW 128i - Daily Driver
2007 Toyota Rav4 Sport V6 - Sold
1999 Mazda Miata - Sold
2003 Mazda Protege5 - Sold
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05-29-2019, 03:34 PM
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#807 | RS has made me the bitter person i am today!
Join Date: Apr 2010 Location: Guadalajara
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Originally Posted by SkinnyPupp
Gin Basil Smash, built to spec:
2oz Gin
0.75oz Lemon Juice
0.75oz Simple Syrup
6 Basil Leaves
Basil Leaf Garnish
Next time I'll use at least 5X more basil The lemon really overpowers it. This gin is very nice though | You have great taste in Gin. Botanist is unbelievable, on par with Hendricks.
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05-29-2019, 06:33 PM
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#808 | Hacked RS to become a mod
Join Date: Feb 2002 Location: Sunny Hong Kong
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Originally Posted by donjalapeno You have great taste in Gin. Botanist is unbelievable, on par with Hendricks. | Yes! I only make the most delicate cocktails with it now, or just drink it on rocks or really damn dry martinis |
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05-30-2019, 09:45 AM
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#809 | they call me the snowman
Join Date: Apr 2001 Location: online
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Originally Posted by donjalapeno You have great taste in Gin. Botanist is unbelievable, on par with Hendricks. | Hendricks is nice, and now I'm going to have to try Botanist.
I enjoy Empress gin. The color is so unique for a gin.
That said, I'm loving Bourbon right now. I had a Bourbon spiked Arnold Palmer at the clubhouse the other day, and it wet my whistle. Hit up the liquor store and bought a bottle of Bulleit Bourbon. It's a medium blend with less corn and more rye.
A Kentucky Mule is one of the tastiest drinks I've had all year. Highly recommended. |
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05-30-2019, 11:16 AM
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#810 | I have named my kids VIC and VLS
Join Date: Oct 2001
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Bulleit has been my go to for a few years now, it’s not overly spicey like some, more like a traditional whiskey
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Dank memes cant melt steel beams
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05-30-2019, 01:20 PM
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#811 | OMGWTFBBQ is a common word I say everyday
Join Date: Jul 2006 Location: Vancouver
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Four Roses is a good bourbon too.
Has anyone else tried the Suntory Roku gin? I find it very fruity and spicy for a gin, not so herbal.
__________________ Quote:
Originally Posted by HollyZ32 i look so damn white in all the pics! lol
fml | |
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06-02-2019, 07:03 PM
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#812 | Waxin’ Punks
Join Date: Jun 2006 Location: South Surrey
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Probably not the best thread for this question but since we have some pros here I’m wondering if anyone has any experience with https://www.berezanshrimp.com/shop/
I’ve driven past it a few times and finally checked them out online. Seems pricey but they aren’t grown in mutant farms overseas and it’s a local business.. thoughts? Opinions?
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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? | |
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06-02-2019, 07:25 PM
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#813 | Willing to sell body for a few minutes on RS
Join Date: Apr 2011 Location: North vancouver
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Its an incredible operation. I was supposed to go for a tour as one of my suppliers uses them, but couldn't due to scheduling. I've never used their product on the menu as I just can't make it work with our menu prices, but I've had a sample and its great product. They are betting the farm, so to speak on making this a viable operation and investing tons. I hope they can get the operation working so the prices can drop a bit, so we could use them regularly.
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98 technoviolet M3/2/5 Quote:
Originally Posted by boostfever Westopher is correct. | Quote:
Originally Posted by fsy82 seems like you got a dick up your ass well..get that checked | Quote:
Originally Posted by punkwax Well.. I’d hate to be the first to say it, but Westopher is correct. | |
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06-02-2019, 07:31 PM
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#814 | Waxin’ Punks
Join Date: Jun 2006 Location: South Surrey
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Awesome. Thanks.
We don’t eat shrimp often but I think I’ll order some and go pick them up the next time we’re in the mood. I’d rather put quality food in my kids’ mouths when/where possible. This is quite the premium so I’d like to take a look for myself.
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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? | |
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06-02-2019, 07:42 PM
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#815 | Hacked RS to become a mod
Join Date: Feb 2002 Location: Sunny Hong Kong
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Bulleit is a great bourbon IMO. Buffalo Trace is great too, a bit more rye forward. My favourite though is Wild Turkey 101. It's also rye forward, so not as sweet. Also high proof allows it to stand up better in cocktails with more ingredients (ie not an Old Fashioned or Manhattan, more like sours, etc)
It really depends on personal taste though.. Bourbon vs Rye is basically sweeter vs spicy, but they can all range in between those flavours.
This is all just from my own experience, not speaking from authority here at all, and I could be totally off base. Exploring spirits and cocktails has been really fun
Might as well share a cocktail while I'm here right? How about this The Last Word
I think this was created just before prohibition, and kind of got forgotten until the latest wave of quality cocktails started and it was brought back along with so many others. If you don't feel like a typical dry cocktail (Old Fashioned, Martini, Manhattan) this will give your tastebuds a kick in the head. Super aromatic with the maraschino, very herbal, green, fresh. Very tart and dry, again with the maraschino and lime, but the Chartreuse gives it an herbal depth... Then finally you get the gin notes (juniper, whatever else is in there). You'd want to use a less delicate gin here - no need for Botanist in this case. Tanqueray is probably perfect, or Beefeater.
I hope someone else has tried one, or will go try one some time, and can hit me up with a reply on what they think of The Last Word. It's one of my favourites, if not my favourite right now, but you have to be in the mood for it.
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06-03-2019, 08:39 AM
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#816 | they call me the snowman
Join Date: Apr 2001 Location: online
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I'm going to have to add that one to the list. The great thing about knowing a few more cocktails is that I feel great when I order something obscure. As long as the bar isn't too busy, I find the bartender's eyes light up when they get the chance to make something unique as opposed to the old Rum and Coke that everyone orders.
I tried to make a Bourbon Manhattan the other day, and didn't really like it. The Bourbon/Vermouth combo wasn't very palatable. I prefer the combination of Bourbon and Campari with a bit of citrus. The flavors tend to compliment each other. Didn't have the chance to mix much else though, as the experimentation continues.
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06-03-2019, 08:48 AM
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#817 | Hacked RS to become a mod
Join Date: Feb 2002 Location: Sunny Hong Kong
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Vermouths range a lot in flavour, some work better in some drinks than others. Antica Formula is the common expensive one, and makes a great Manhattan. IMO it's too sweet in Negroni and variations though. Actually my favourite in a Negroni may be Martini Rosso, which is the cheapest one you can get So vermouth flavour is really important in a Manhattan where it's just 2 parts and bitters!
Also make sure it's fresh. Once you open a bottle, it will start to go bad. Keep it in the fridge and it can last maybe a month. Out of a fridge, it'll be rotten in 3-5 days
Also that combo may not just be great. Really old school Manhattan recipes used bourbon (like pre-prohibition or even earlier) but they quickly switched to Rye and IIRC it's pretty much been rye ever since. The spicy rye may just mix better with the sweet vermouth and bitters to round them out.
Bourbon + Campari + Vermouth though |
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06-03-2019, 02:57 PM
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#818 | Need to Seek Professional Help
Join Date: Mar 2011 Location: NYC
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First time baking fish... found it a bit dry and wasn't sure how much I liked the seasoning. If anyone's got a different seasoning or any tips, I'm all ears!
- Sockeye salmon w/ rosemary garlic lemon
- Roasted asparagus w/ garlic, olive oil, and parmigiano reggiano
- Sphagetti w/ cream sauce and some spinach
- Paired with Oyster Bay Sauvignon Blanc |
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06-03-2019, 03:11 PM
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#819 | My dinner reheated before my turbo spooled
Join Date: Nov 2004 Location: Kelowna
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The white proteins coming out of your salmon is a sign it might be over. Personally I’d shoot for a mr- med doneness so it’s still nice and moist.
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06-03-2019, 05:02 PM
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#820 | RS.net, helping ugly ppl have sex since 2001
Join Date: Oct 2005 Location: Revscene
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Originally Posted by AstulzerRZD First time baking fish... found it a bit dry and wasn't sure how much I liked the seasoning. If anyone's got a different seasoning or any tips, I'm all ears!
- Sockeye salmon w/ rosemary garlic lemon
- Roasted asparagus w/ garlic, olive oil, and parmigiano reggiano
- Sphagetti w/ cream sauce and some spinach
- Paired with Oyster Bay Sauvignon Blanc | Broil it or pan sear fish. Baking temps are too low, you'll either get bland looking fish or something that looks roasted but way overcooked.
High heat is the way to go.
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Originally Posted by skyxx Sonick is a genius. I won't go into detail what's so great about his post. But it's damn good! | 2010 Toyota Rav4 Limited V6 - Wifey's Daily Driver
2009 BMW 128i - Daily Driver
2007 Toyota Rav4 Sport V6 - Sold
1999 Mazda Miata - Sold
2003 Mazda Protege5 - Sold
1987 BMW 325is - Sold
1990 Mazda Miata - Sold 100% Buy and Sell Feedback |
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06-03-2019, 05:19 PM
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#821 | Willing to sell body for a few minutes on RS
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Thats not standard across the board. Different fish lend themselves to different cooking styles.
Sockeye is lean. High fat fish are fine to bake. It also depends on the cut.
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98 technoviolet M3/2/5 Quote:
Originally Posted by boostfever Westopher is correct. | Quote:
Originally Posted by fsy82 seems like you got a dick up your ass well..get that checked | Quote:
Originally Posted by punkwax Well.. I’d hate to be the first to say it, but Westopher is correct. | |
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06-04-2019, 05:10 AM
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#822 | RS.net, helping ugly ppl have sex since 2001
Join Date: Oct 2005 Location: Revscene
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Fair enough, was just thinking the salmon in his example.
__________________ Quote:
Originally Posted by skyxx Sonick is a genius. I won't go into detail what's so great about his post. But it's damn good! | 2010 Toyota Rav4 Limited V6 - Wifey's Daily Driver
2009 BMW 128i - Daily Driver
2007 Toyota Rav4 Sport V6 - Sold
1999 Mazda Miata - Sold
2003 Mazda Protege5 - Sold
1987 BMW 325is - Sold
1990 Mazda Miata - Sold 100% Buy and Sell Feedback |
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06-04-2019, 11:07 AM
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#823 | Willing to sell body for a few minutes on RS
Join Date: Apr 2011 Location: North vancouver
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I definitely like my salmon with a sear on it, and always skin on.
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98 technoviolet M3/2/5 Quote:
Originally Posted by boostfever Westopher is correct. | Quote:
Originally Posted by fsy82 seems like you got a dick up your ass well..get that checked | Quote:
Originally Posted by punkwax Well.. I’d hate to be the first to say it, but Westopher is correct. | |
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06-04-2019, 01:42 PM
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#824 | Banned By Establishment
Join Date: Nov 2005 Location: Usa
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I've liked touching a bit of miso paste on salmon (specifically on spring) when I bake that fatty bastard.
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06-04-2019, 04:47 PM
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#825 | RS.net, helping ugly ppl have sex since 2001
Join Date: Oct 2005 Location: Revscene
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Originally Posted by westopher I definitely like my salmon with a sear on it, and always skin on. | +1 . My method with sockeye is to scrape the skin dry with knife blade, wipe it down with paper towel, salt skin to draw out moisture, scrape and pat dry again until bone dry.
Sear skin side 90% of the way done, flip and finish off the flesh side. Serve.
__________________ Quote:
Originally Posted by skyxx Sonick is a genius. I won't go into detail what's so great about his post. But it's damn good! | 2010 Toyota Rav4 Limited V6 - Wifey's Daily Driver
2009 BMW 128i - Daily Driver
2007 Toyota Rav4 Sport V6 - Sold
1999 Mazda Miata - Sold
2003 Mazda Protege5 - Sold
1987 BMW 325is - Sold
1990 Mazda Miata - Sold 100% Buy and Sell Feedback |
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