If you ever want to goof around on your day off, let me know.

I would LOVE if you could start a YouTube channel and teach your cooking ways!!!
Homecooks are gonna change the world. Good job and keep up the great work!
Posted via RS Mobile

That would be super fun man. When you work at one restaurant for a while it starts to feel a bit stagnant. I think someone with your passion for it would really help me get stoked again.

Thanks for the kind comments guys, I just really like doing this, I guess it shows :badpokerface:

I neither photogenic nor do I have a good speaking voice. I don't think that would ever happen.
I feel like I'm still learning tons and tons through just watching YouTube. So many people out there already do it great.
I don't mind having random people over to cook with. Just relax, have fun and maybe we can all get some learning and practice in.


PM SENT.

Let's do this!

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Duck heart and Gizzards.
A chef's snack during prep.




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Salad: Work in Progress
Frisee, radicchio, radishes sliced paper-thin, blood orange supremes.




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Sous vide duck breast, plum and blood orange reduction.
Mushroom duxelles.
You don't win friends with salad..... Or do you?



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Double Smoked Bacon Risotto, Green Peas
The stock was made from scratch with some smoked pork neck bones.




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Steak au Poivre, Duck Fat Pan Roasted Potatoes, Garlic Stems Blanched in a Roasted Garlic Broth

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Deep Dish Pan Pizza



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Poached Egg, Hollandaise, Double Smoked Bacon
Teaching a friend some basics...



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This is as least chaotic as it gets.



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Lemon Squares
...while she teaches me some baking



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Pear, double cream brie, proscuitto, toasted walnuts, roasted garlic olive oil, balsamic reduction
Finch's still makes it way better.



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Time to make some burgers!!!

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Braised Pork Belly Steamed Buns
Hoisin sauce, quick pickled cucumbers, cilantro





Building a better classic bacon cheese burger....

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Don't just stick the meat in a grinder.
Show your meat some TLC and cut it by hand.

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A bit of cleaver porn.


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Roast your own garlic, turn it into a paste, then make it into an aioli.


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Build your patty thick, but loose.


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- Bun toasted with duck fat.
- Roasted garlic aoili
- Crisp iceberg lettuce
- Mushrooms sauteed with garlic and butter
- Red onions
- Vine ripened tomatoes
- Double smoked bacon
- Grainy mustard


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Acquire beef fat.
Spend 1.5 hours cutting it all into cubes.
Render it out for fries.


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Sear your burger at crazy high heat to develop a crust.
Skip the canola oil, just use the beef fat you just rendered out from previous step.
Flip often.
Top with aged cheddar and double cream brie.

ALLOW YOUR BURGER TO REST!!!
(like you would a steak)



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A Burger.
Beef fat fries.



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Juicy, but could have been more pink.
Will do better next time.

Hand chopped burger. Killing it man.:thumbs:

Fuuu i have a burger fetish...i literally have to have one EVERYDAY or else ill be off all day and now im fckin craving one

SUBSCRIBED.



homecooking benchmark

What cut of beef did you use for the burgers and where did you procure the meat from?

I used a 2 blade steaks to make 3 patties.
Picked them up from Superstore in the Halal section, gorgeous beef, well marbled at only $6 a pop.
Never wored with that cut before, but it had minimal tendons. Was very surprised.




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Mapo Tofu
As you've probably noticed, I rarely cook Chinese.

Curious Culverin, that the burger wasn't medium?

Quality meat chopped up, that's begging for medium lol.

Excellent work and pictures! Keep it up

P.S. Don't give away my secret Cul...those blade steaks are a freakin STEAL. I'm always surprised more people don't know about them. I just pick mines at the regular section, a sizeable steak for 5-7 bucks for a good piece of meat.

Not mediums cause I messed up.
Shouldn't have let it rest in the cast iron.
:okay:


Thanks for the encouragement.

And yeah, I'm totally going back for more blade steak.

:sweetjesus: amazing creations, makes me want to cook more

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Honey Rosemary Porkchop



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Boeuf Bourguinon, Kale from my Garden, Roasted Garlic Mash




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Omelette
Caramelized onions smoked aged cheddar, scallions, tomatoes.

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Mussels steamed in white wine and cream with garlic, shallots, fennel and parsley



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Beef Carpaccio, Truffle Oil, Arugula and shaved parmigiano reggiano

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Curry beef brisket
(With coconut milk, like as in Mui Garden)




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Cantonese Roast Pork
Stir fried yu choy sum



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New England Clam Chowder



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Fish Taco
Basa fillet, pico de gallo, guacamole, shredded cabbage, pickled red onions.




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Tiramisu

my garden, full of possibilities

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Update:
Grandview Superstore no longer carries Halal beef.
Metrotown location only had 3 pieces and none of them looked good.

Where else can I source beef like what I used in my burgers for CHEAP?
I'm Asian. I'm cheap.



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Portobello Fries
Lime, basil and grainy mustard aioli

Heard Urban Fare has some alright meat - don't know about price though as I haven't personally shopped there before

Culverin, do you have plans to make a cookbook?

I would be interested in buying one.

Razor, I am nowhere near that kind of caliber.

I get huge amount of ideas from foodwishes.com and Alton Brown's Good Eats.
Aside from the Asian stuff I make, almost everything I make is pretty well documented from Chef John and Alton Brown.


There is nothing that I do that those youtube can't teach you better than me. After all, that's where I'm pulling in my info.


If you ever have any questions, just message me here, Facebook page or twitter.

+1 to foodwishes/Chef John

fuck im starving now