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-   -   your creations? (https://www.revscene.net/forums/636068-your-creations.html)

cho 01-26-2011 12:27 AM

your creations?
 
couldn't find a thread where you could show off your creations haha
lets see what you guys got!



http://sphotos.ak.fbcdn.net/hphotos-..._7914963_n.jpg

sesame encrusted tuna, bed of potato chips, wasabi mayonnaise

Santofu 01-26-2011 04:26 PM

o-o are you practicing for the competition on this sunday?

cho 01-26-2011 06:15 PM

nope, this was in class the other day

Sentinel 01-26-2011 06:47 PM

http://sphotos.ak.fbcdn.net/hphotos-..._1187163_n.jpg

Made this for my mom for her bday last year.

Fresh mango cake; thin mango slices, vanilla genoise, whipped cream.

Culverin 01-26-2011 06:53 PM

3 Attachment(s)
This thread is going to get ridiculous...

Senna4ever 01-26-2011 06:55 PM

Quote:

Originally Posted by cho (Post 7279976)
couldn't find a thread where you could show off your creations haha
lets see what you guys got!



http://sphotos.ak.fbcdn.net/hphotos-..._7914963_n.jpg

sesame encrusted tuna, bed of potato chips, wasabi mayonnaise

Why is the wasabi mayonnaise yellow?

Tofuboi 01-26-2011 07:57 PM

Quote:

Originally Posted by Culverin (Post 7280861)
This thread is going to get ridiculous...

is that roast beef for your bennies?

cho 01-26-2011 10:19 PM

Egg yolks, rice vinegar, mirin, salt and pepper, wasabi paste just enough to taste
Posted via RS Mobile

LiquidTurbo 01-26-2011 10:37 PM

http://sphotos.ak.fbcdn.net/hphotos-..._6456624_n.jpg

Orzo Salad with Boccoccini, Olives, Capers and Lemon Cumin Pepper Dressing

1993EG 01-26-2011 10:39 PM

Quote:

Originally Posted by Culverin (Post 7280861)
This thread is going to get ridiculous...

:O i was getting ready for bed but now im hungry LOL

Culverin 01-27-2011 01:26 PM

Quote:

Originally Posted by Tofuboi (Post 7280939)
is that roast beef for your bennies?

Hahahaha, as if.
I made some slow braised bbq ribs 2 nights before.
I sliced off the meat into wide generous slices and reheated before plating.
There is no way I'm ever going back to ham. :fullofwin:

You've got a really good eye.


Duck was sous vide over the stove, then seared.

Sheppard's Pie
Lamb, frozen veggie mix (cheating, but easy), red wine gravy.
Mashed potatoes were leftovers too.

le_dakine 01-27-2011 03:51 PM

what temp did you SV the duck breast at? I'm just curious whether you were able to render all the fat out through sv.

le_dakine 01-27-2011 03:54 PM

Quote:

Originally Posted by cho (Post 7279976)
couldn't find a thread where you could show off your creations haha
lets see what you guys got!



http://sphotos.ak.fbcdn.net/hphotos-..._7914963_n.jpg

sesame encrusted tuna, bed of potato chips, wasabi mayonnaise

The tuna at the end looks slightly well-done, did you do the tuna on a pan, or flame seared?

murd0c 01-27-2011 03:59 PM

You guys and your fancy stuff. I made pizza pockets last weekend and they look way to ghetto to post LOL

MrGoodbar 01-27-2011 04:27 PM

i made an 8 cheese macaroni at one point... i wish i took pictures. Baked with heavy cream and half a dozen eggs for a party. it was epic........... my most famous creation that shorten the lives of 12 people including myself.

unit 01-27-2011 04:52 PM

Quote:

Originally Posted by murd0c (Post 7282086)
You guys and your fancy stuff. I made pizza pockets last weekend and they look way to ghetto to post LOL


cho 01-27-2011 06:51 PM

Quote:

Originally Posted by le_dakine (Post 7282079)
The tuna at the end looks slightly well-done, did you do the tuna on a pan, or flame seared?

Its the lighting, medallion of tuna, seared off in pan butter+oil, squared it off then cut into 3
Posted via RS Mobile

Culverin 01-28-2011 12:08 AM

1 Attachment(s)
Quote:

Originally Posted by le_dakine (Post 7282075)
what temp did you SV the duck breast at? I'm just curious whether you were able to render all the fat out through sv.

I just followed this recipe, nothing special.

Since I used only the breast, it wasn't too fatty in the first place, and by scoring the skin I got my fat out.



Quote:

Originally Posted by murd0c (Post 7282086)
You guys and your fancy stuff. I made pizza pockets last weekend and they look way to ghetto to post LOL

It's not always fancy. I really like my 1 bowl bachelor meals.
Easy to eat, nutritious and balanced.

P.S.
Dinner tonight.
Chicken cashew stirfry, white jasmine rice w/ dried shrimp roe

le_dakine 01-28-2011 02:26 PM

1 Attachment(s)
Attachment 4182

Steak & Eggs
63˚ Yolk, Striploin. Viande Glace.

cho 01-28-2011 06:40 PM

^that's a sick way of doing steak and eggs
Posted via RS Mobile

Culverin 01-28-2011 08:55 PM

You gotta share how you pulled that off.

Cause you can't just show us and not say anything.

F1 01-29-2011 12:26 AM

that steak and eggs is simple guys. just think about it for a second. he says how the egg is done. 63 degrees water temp. just drop a whole egg in 63 degree water for about an hour and then cool in an ice bath. peel the shell gently and then discard the runny egg white and you have a barely 'poached' yolk.
judging by the look of the striploin, it looks sous vide.

bcrdukes 01-29-2011 12:45 AM

Busted by a professional. :D

hotong 01-29-2011 11:35 AM

Quote:

Originally Posted by LiquidTurbo (Post 7281245)
http://sphotos.ak.fbcdn.net/hphotos-..._6456624_n.jpg

Orzo Salad with Boccoccini, Olives, Capers and Lemon Cumin Pepper Dressing

Recipe please!!!

LiquidTurbo 01-29-2011 06:59 PM

Quote:

Originally Posted by hotong (Post 7284459)
Recipe please!!!

http://www.epicurious.com/recipes/fo...l-Peppers-4562

Instead of Feta cheese I subbed in Boccoconi because I love boccocini.

Be sure to use the highest quality olive oil you can find!


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