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05-14-2013, 12:08 AM
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#51 | My bookmarks are Reddit and REVscene, in that order
Join Date: Sep 2006 Location: Vancouver
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| Spot Prawn Experiment Night: First Course: Simply boiled. Lo family recipe for the vinaigrette. Raw shallots, raw garlic, lemon, japanese rice vinegar, mirin, soy and garlic chili paste and a touch of korean sesame oil. Second Course: Agedashi Tofu Just giving the peeps a chance to sort their stomachs out until it starts getting real. Third Course: Sashimi. Shredded daikon and shiso from my garden.
Sometimes, simple is best. Fourth Course: 椒鹽 Fried Heads
Traditional Chinese recipe with Szechuan peppercorns, jalapenos and garlic.
Toasted and ground the Szechuan peppercorns myself.
Can't let those heads go to waste. Fifth Course: Spot Prawn Bisque (not pictured)
Just imagine a less red lobster bisque.
It tasted ok, but looks-wise, it's nothing special.
Just some soup to gulp down. Sixth Course: Spot Prawn Ceviche Featuring random stuff from the garden.Chervil, golden lemon thyme, rosemary flowers, so micro fennel and cilantro and chive flowers.
Also used radish, Japanese nori paste, and some roasted garlic olive oil I made. Seventh Course: Spot Prawn Tagliatelle
Scratch made the tagliatelle. Spot prawns cooked with garlic and marsanne. Tossed it all with fresh tomatoes and basil.
Hooray for derping around.
Last edited by Culverin; 05-16-2013 at 10:57 PM.
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05-14-2013, 12:29 AM
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#52 | Willing to sell body for a few minutes on RS
Join Date: Apr 2011 Location: North vancouver
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Spectacular as always. I wrote down a good few thoughts for next weekend. I left it in my pants at work though. I'll send you some ideas tomorrow.
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05-16-2013, 07:15 PM
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#53 | My bookmarks are Reddit and REVscene, in that order
Join Date: Sep 2006 Location: Vancouver
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a man needs to eat dinner... Tagliatelle marinara with and blade steak (Pasta and marinara from scratch)
Nothing wrong with dried pasta, but making your own pasta sauce is sooooo much better than from a jar. I just used canned tomatoes, garlic, shallots basil and some olive oil.
Blade steak, cheap cut of meat that's got good marbling and tender as long as you're willing to trim off a bit of silver skin.
Pan-seared, salt and pepper and rested. Simple is good. Mushroom ragout, a poached egg, 24 hour slow roasted cherry tomatoes on the vine over creamy polenta
Mushrooms were caramelized with with garlic, shallots and thyme. White wine and cream to finish. Some Shaved parmigiano-regiano.
Stole the concept from Working Class Foodies.
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05-16-2013, 08:58 PM
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#54 | ...in the world.
Join Date: Oct 2001 Location: Richmond
Posts: 28,466
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| Quote:
Originally Posted by Culverin Spot Prawn Experiment Night: | The photographer that took these photos must be a paragon of awesomeness and virility.
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05-16-2013, 09:22 PM
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#55 | My bookmarks are Reddit and REVscene, in that order
Join Date: Sep 2006 Location: Vancouver
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Or amazingly sterile
In all seriousness, my apologies.
Photo credits to Ed Eats.com ? You do too, but I blog about it?
You know things just got real when somebody brings their own lighting. |
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05-16-2013, 09:47 PM
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#56 | ...in the world.
Join Date: Oct 2001 Location: Richmond
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No problem. I just wanted to use the word "virility".
The last one isn't one of mine. Saw that you credited me on FB for it.
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05-16-2013, 09:50 PM
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#57 | ...in the world.
Join Date: Oct 2001 Location: Richmond
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This is my favorite pic from Spot Prawn Night:
And it doesn't even have spot prawns in it.
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05-16-2013, 10:07 PM
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#58 | 14 dolla balla aint got nothing on me!
Join Date: Dec 2008 Location: Vancouver
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this thread.. full of awesomeness
__________________ RB26DETT - Inline-6 Twin-Turbo Charged kazitorii tuned JUN/NISMO/GReddy built motor cars ltd.
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05-16-2013, 10:18 PM
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#59 | DOES HE LOOK LIKE A BITCH?
Join Date: Feb 2007 Location: Vancouver
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this thread just got favorited
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05-16-2013, 10:33 PM
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#60 | 14 dolla balla aint got nothing on me!
Join Date: May 2011 Location: vancouver
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followed on facebook. your food looks delicious
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05-20-2013, 12:45 AM
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#61 | ...in the world.
Join Date: Oct 2001 Location: Richmond
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Y'all better get ready...shit is about to get real.
...tomorrow. Maybe.
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05-20-2013, 12:55 AM
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#62 | My homepage has been set to RS
Join Date: Dec 2006 Location: Valyria
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I'm 3 lbs heavier than i was when I left the house in the afternoon. It was a wonderful night hahaha
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05-24-2013, 04:28 PM
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#63 | My bookmarks are Reddit and REVscene, in that order
Join Date: Sep 2006 Location: Vancouver
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| Saganaki
It's a Greek cheese. A fellow RS member taught me this little recipe.
Egged, dredged in flour, fried a little on both sides.
I hit with a bit of white wine (don't have ouzo or pernod handy) and lemon juice.
Dried oregano from Greece. Kalamari
I seem to make this fairly often for my friends.
Somewhat labor intensive, but it's pretty cheap to make.
This was about $2.50 worth of squid.
And the Tzaziki to go with it...
I wanted to re-attempt a sandwich I made quite a while back. Duck Club House Bacon fat, Roasted garlic, and duck fat mayo. Got lazy, didn't want to wait to roast the skin, so I just deep fried it. Drizzling some winter honey on the duck breast Duck Club House
Pan seared duck breast
Double smoked bacon
Duck crackling
Tomato
Iceberg lettuce
Bacon fat, roasted garlic and duck fat mayo (a very generous amount)
Some kinda meh-bread from Safeway (I hate their bakery), but toasted with bone marrow tallow. <--- Hooray for keeping random fats lying around the house.
Hoisin sauce. Almost Vegetable Soup
Just using up whatever scraps I had in the fridge.
Cabbage, tomato, onion, shallots, celery, yukon gold potatoes, caramelized mushrooms, a jalapeno and good amount of ginger.
I thought it would need extra flavor depth and used chicken stock, but apparently, totally not needed.
Finished with some roasted garlic olive oil and parsley from the garden.
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06-06-2013, 03:31 AM
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#64 | 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
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06-06-2013, 09:47 PM
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#65 | My bookmarks are Reddit and REVscene, in that order
Join Date: Sep 2006 Location: Vancouver
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| Chawanmushi
I made a couple different batches.
Working on different fillings. The crispness of romaine works surprisingly well.
An assortment of house made sausages from International Sausage House.
Simply grilled over a wood fire.
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06-06-2013, 10:19 PM
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#66 | ...in the world.
Join Date: Oct 2001 Location: Richmond
Posts: 28,466
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Why didn't you post the pics from the squid and duck and pork sandwich night?
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06-07-2013, 12:18 AM
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#67 | Willing to sell body for a few minutes on RS
Join Date: Apr 2011 Location: North vancouver
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They are in a different thread.
__________________
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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06-07-2013, 02:19 AM
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#68 | 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
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Maybe I should just ask to get them merged?
Can a mod do that?
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06-08-2013, 02:27 AM
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#69 | 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
| Grilling up some chili and lime tiger prawns
Wood fire = proper smokey taste
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06-10-2013, 09:03 PM
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#70 | 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
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06-10-2013, 09:18 PM
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#71 | In RS I Trust
Join Date: Mar 2003 Location: Mission
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I've never thought about beer battered bacon until now...
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06-22-2013, 09:06 AM
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#72 | 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
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Last edited by Culverin; 06-22-2013 at 09:40 AM.
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06-28-2013, 01:37 AM
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#73 | 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
| Had Obsideon over....
So I just goofed around and turned him and Ronin into guinea pigs.
Photos by Ed Eats 1st Course: Sake kasu Cream of Corn with Shichimi and Fried Gaennip 2nd Course: Dungeness Crab Spring Rolls with tamarind and balsamic dipping sauce
Last edited by Culverin; 07-01-2013 at 11:25 PM.
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06-30-2013, 12:37 AM
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#74 | Ebisu Boss
Join Date: Apr 2001 Location: West Side
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Just so full of awesome!
__________________ KAMEI Broadway "Dream as if you will live forever, Live as if tomorrow will be your last." ~ James Dean "If one does not fail at times, then one has not challenged himself." ~ Ferdinand Porsche There is no substitute. History
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07-01-2013, 05:40 PM
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#75 | Need to Seek Professional Help
Join Date: Mar 2012 Location: Richmond
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This thread
Way for me to click on this after having dinner
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