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 |
 | | 
02-11-2013, 04:59 PM
|
#26 | | 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 westopher  I want to work with you, and yes I'm aware that you don't do this for a living. | If you ever want to goof around on your day off, let me know.
| 
|  | |
02-11-2013, 11:12 PM
|
#27 | | Director of RS Cares
Join Date: Sep 2005 Location: Crayon Box
Posts: 5,175
Thanked 605 Times in 282 Posts
|
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 | |
| | |
02-12-2013, 12:00 AM
|
#28 | | Willing to sell body for a few minutes on RS
Join Date: Apr 2011 Location: North vancouver
Posts: 12,077
Thanked 31,141 Times in 7,148 Posts
| Quote:
Originally Posted by Culverin If you ever want to goof around on your day off, let me know. | 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.
| 
| | |
02-13-2013, 01:26 AM
|
#29 | | 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
|
Thanks for the kind comments guys, I just really like doing this, I guess it shows  Quote:
Originally Posted by miss_crayon 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 | 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. Quote:
Originally Posted by westopher 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. | PM SENT.
Let's do this!
| |
| | |
02-15-2013, 12:10 PM
|
#30 | | 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
|  Duck heart and Gizzards.
A chef's snack during prep.  Salad: Work in Progress
Frisee, radicchio, radishes sliced paper-thin, blood orange supremes.  Sous vide duck breast, plum and blood orange reduction.
Mushroom duxelles.
You don't win friends with salad..... Or do you?  Double Smoked Bacon Risotto, Green Peas
The stock was made from scratch with some smoked pork neck bones.  Steak au Poivre, Duck Fat Pan Roasted Potatoes, Garlic Stems Blanched in a Roasted Garlic Broth | |
| | |
02-19-2013, 08:46 AM
|
#31 | | 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
| | |
| | |
02-28-2013, 02:54 PM
|
#32 | | 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
|  Braised Pork Belly Steamed Buns
Hoisin sauce, quick pickled cucumbers, cilantro Building a better classic bacon cheese burger.... 
Don't just stick the meat in a grinder.
Show your meat some TLC and cut it by hand. 
A bit of cleaver porn. 
Roast your own garlic, turn it into a paste, then make it into an aioli. 
Build your patty thick, but loose. 
- 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 
Acquire beef fat.
Spend 1.5 hours cutting it all into cubes.
Render it out for fries. 
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) 
A Burger.
Beef fat fries. 
Juicy, but could have been more pink.
Will do better next time.
| |
| | | This post thanked by: | BoS_DC2, Devastator, gdoh, Gerbs, Ikkaku, Inaii, Jayboogz, jtrinh, red_2, Slifer, subordinate, Vansterdam, westopher | |
03-01-2013, 12:17 AM
|
#33 | | Willing to sell body for a few minutes on RS
Join Date: Apr 2011 Location: North vancouver
Posts: 12,077
Thanked 31,141 Times in 7,148 Posts
|
Hand chopped burger. Killing it man.  | |
| | |
03-01-2013, 08:39 AM
|
#34 | | RS has made me the bitter person i am today!
Join Date: Apr 2010 Location: Guadalajara
Posts: 4,763
Thanked 5,613 Times in 1,255 Posts
|
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
| |
| | |
03-01-2013, 11:42 AM
|
#35 | | Need to Seek Professional Help
Join Date: May 2007 Location: Toilet
Posts: 1,081
Thanked 354 Times in 63 Posts
|
SUBSCRIBED.
homecooking benchmark
| |
| | |
03-01-2013, 01:17 PM
|
#36 | | Say NO to blade grinders!
Join Date: Apr 2001 Location: Vancouver
Posts: 8,083
Thanked 1,256 Times in 580 Posts
|
What cut of beef did you use for the burgers and where did you procure the meat from?
| |
| | |
03-02-2013, 01:36 AM
|
#37 | | 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
|
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.  Mapo Tofu
As you've probably noticed, I rarely cook Chinese.
| |
| | |
03-02-2013, 03:01 AM
|
#38 | | My homepage has been set to RS
Join Date: Jun 2008 Location: Nowhere
Posts: 2,294
Thanked 848 Times in 392 Posts
|
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.
Last edited by subordinate; 03-02-2013 at 03:10 AM.
| |
| | |
03-02-2013, 11:01 AM
|
#39 | | 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 subordinate 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. 
Thanks for the encouragement.
And yeah, I'm totally going back for more blade steak.
| |
| | |
03-02-2013, 11:54 AM
|
#40 | | My dinner reheated before my turbo spooled
Join Date: Dec 2006 Location: Vancouver
Posts: 1,737
Thanked 1,391 Times in 270 Posts
|  amazing creations, makes me want to cook more
| |
| | |
03-21-2013, 07:45 AM
|
#41 | | 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
|  Honey Rosemary Porkchop  Boeuf Bourguinon, Kale from my Garden, Roasted Garlic Mash
 Omelette
Caramelized onions smoked aged cheddar, scallions, tomatoes. | |
| | |
03-21-2013, 08:09 AM
|
#42 | | 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
|  Mussels steamed in white wine and cream with garlic, shallots, fennel and parsley
 Beef Carpaccio, Truffle Oil, Arugula and shaved parmigiano reggiano | |
| | |
05-03-2013, 03:43 PM
|
#43 | | 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
| | |
| | |
05-06-2013, 12:16 PM
|
#44 | | 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
|
my garden, full of possibilities  | |
| | |
05-08-2013, 10:32 PM
|
#45 | | 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
|
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.  Portobello Fries
Lime, basil and grainy mustard aioli | |
| | |
05-09-2013, 12:37 AM
|
#46 | | 14 dolla balla aint got nothing on me!
Join Date: May 2011 Location: vancouver
Posts: 643
Thanked 842 Times in 203 Posts
|
Heard Urban Fare has some alright meat - don't know about price though as I haven't personally shopped there before
| |
| | |
05-09-2013, 02:17 AM
|
#47 | | Say! Say! Say!
Join Date: Aug 2005 Location: Japan
Posts: 15,240
Thanked 3,215 Times in 1,398 Posts
|
Culverin, do you have plans to make a cookbook?
I would be interested in buying one.
__________________ Quote: | Owner of Vansterdam's 420th thanks. OH YEAUHHH. | Quote:
Originally Posted by 89blkcivic Did I tell you guys black is my favourite colour? My Ridgeline is black. My Honda Fit is black. Wish my dick was black........ LOL. | | |
| | |
05-09-2013, 02:40 AM
|
#48 | | 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
|
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.
| |
| | |
05-09-2013, 08:09 AM
|
#49 | | :inoutugh:
Join Date: Feb 2008 Location: ඞ
Posts: 9,966
Thanked 5,833 Times in 1,836 Posts
|
+1 to foodwishes/Chef John
| |
| | |
05-09-2013, 08:27 AM
|
#50 | | Rider
Join Date: Apr 2010 Location: Surrey
Posts: 3,270
Thanked 2,081 Times in 532 Posts
|
fuck im starving now
| |
| | | |
Posting Rules
| You may not post new threads You may not post replies You may not post attachments You may not edit your posts
HTML code is Off
| | |
All times are GMT -8. The time now is 06:25 PM.
|
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!
