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Food & Fine DiningHungry? 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
Ingredients for Oysters Rockefeller
Panko in toasted bacon fat, bacon crumble, cream sauce made with oyster liquor
Oysters Rockefeller
Green Peppercorns Soaking in Cognac
Crushed Green Peppercorns (that were soaking in the cognac)
Wagyu Ribeye
Perfect crust, perfectly pink. My bro is a boss in the kitchen too!
Steak au Poivre
Roasted Garlic Butter (in the making)
奶油龍蝦 - Lobster in Cream Sauce (Chinese Style)
Fire Grilled Tiger Prawns
Fresh Bay Scallops
Cheesy Tiger Prawns on Toast Sometimes my friends come to play too
Cedar Plank Grilled Salmon
Arugula, shaved aged white cheddar
Heirloom Tomato Salad
Beef Carpaccio with White Truffle Oil Arugula salad, shaved parmigiano-reggiano
Cream of Turducken and Mushroom
Pumpkin Crème Brûlée
Chicken Cashew Stirfry
Zuppa Toscana
Duck Breast
Sous vide, then pan seared until crispy
Doenjang Marinated Perilla Leaves
Dark Chocolate Chunk and Walnut Cookies
Spaghetti Ragu alla Bolognese
50/50 Ground chuck and short rib
Cauliflower Soup
Penne (a carrier so we can play with ingredients)
Italian sausage, smashed asparagus, basil, shaved parmigiano-reggiano.
Garlic and chili infused olive oil
Mushrooms, Caramelized Onions and Duckconfit in a Cognac Cream Sauce
Fresh Bay Scallops
Seared in bacon fat, lemon creme reduction
Japanese Vegetarian Curry Puff Pastry Parcels
Soondubu Jjigae
Latkes and Tzaziki
Tiger Prawns in a silky smooth garlic cream sauce
Eggs Benedict
Slow cooked bbq meat, scratch made hollandaise
Rum and Eggnog Creme Brulee
Crepe
Scratch made chocolate drizzle, whipped cream, dusting of freshly grated nutmeg
Tonkotsu Ramen Broth - Don't worry, be happy
Ramen is on the way
Tonkotsu Ramen Broth - A small mountain of rendered pork fat
It all goes back into the ramen broth
Tonkotsu Ramen Broth - Bones removed. Spooning out the marrow
Tonkotsu Ramen Broth - Smashing up the slow cooked pork skin with a whisk
Tonkotsu Ramen - Slicing the Char Siu 240mm Yoshikane Gyuto A bit of obligatory knife porn
My bookmarks are Reddit and REVscene, in that order
Join Date: Sep 2006
Location: Vancouver
Posts: 4,443
Thanked 13,465 Times in 1,814 Posts
Quote:
Originally Posted by darthchilli
No Sarlo, henri can't come over
but I will for moar food
Nagdabbit!!!
Trading 1 lobster for 1 Henri sounded just little too good to be true.
Quote:
Originally Posted by sh0n
Are you a trained chef or by hobby?
I have zero training.
2 years ago, I started looking seriously at cooking as a good hobby to pursue. It's a pretty big hobby for me now. (You'd be surprised the amount of info you can absorb just by watching YouTube and Food Network all day long).
1. Hobby = Have fun.
2. Better Hobby = Benefits people around you
3. Really Good Hobby = Won't suck wallet dry (revenue neutral)
4. Bestest Hobby = Make you enough profit so you can
Spoiler!
go deeper
Quote:
Originally Posted by sh0n
Do you just cook as a hobby for your friends or do you have a secret underground restaurant open to word of mouth/referrals/public?
Please share!
Currently, I've just been feeding friends and family. But they have brought friends over, who then in turn bring more friends.
I'm having a blast so I'm quite ok scaling this up a bit more.
Some Rambling
Spoiler!
Back in March, I did a tasting menu and posted some pics here: http://www.revscene.net/forums/66492...ting-menu.html
Seemed quite well received.
Somehow, since then, I've gotten it into my head to run a pseudo underground restaurant. I never
worked in the industry, I know I look like a chicken without a head in the kitchen all the time.
It would be just a little arrogant to be able to do a proper full-on underground restaurant.
The idea of a private dining even appeals to me.
Current Situation:
- Skills are bleh. I'm no pro. I'm in learning mode.
- I cook for friends and whoever they bring over.
- Nothing is set in stone. People come whenever. People eat when food is done.
- I get a break and to eat with people (it's a good perk).
- Costs: people usually chip in a suggested donation to cover costs + BYOB + 1 for the chef.
- Friends just all pitch in and help tidy up afterwards leaving me with a clean kitchen (MAJOR AWESOMENESS!!!)
So it's more like friends hanging out. I just tackle whatever I feel like trying to learn to make. Hobby Scale 2.5? Still ends up costing me a bit
I get a chance to share a meal, hang out with friends new and old over a couple beers.
Short Term Objectives:
- More friends
- More practice
- More confidence
- More chances to play with crazier ingredients. Would like to be Hobby Scale 3 (revenue neutral).
Longer Term Objectives:
- Pseudo underground restaurant
- private dinners by word of mouth and reservations only.
- Not formal, but let's just call it less casual
- Guest in dining area, I focus in in kitchen
- Fancier foods, actual plating, timely dinner with practiced recipes.
- Guests don't do dishes. Hobby Scale 4, I get enough donations back to make investments like more experiments, more DIY projects and stuff.
Would like to move from current situation to end objective.
Any thoughts, tips are suggestions?
Even crazier: ??? (carpaccios, lobsters, duck breast, oysters)
Just curious what kind of meal/price you guys are interested in if at all?
Keeping in mind that (I'm no pro, No table service, more like friends hanging out).
My bookmarks are Reddit and REVscene, in that order
Join Date: Sep 2006
Location: Vancouver
Posts: 4,443
Thanked 13,465 Times in 1,814 Posts
Chili Chuck and Short Rib
Greek Salad
Hand cut fries, fried in tallow *(like when Julia Child still ate at McDonalds)
Lobster Scrambled Eggs, Mini Croissant
Butter Poached Lobster Rolls
Lime aioli, caramelized shallots.
Substituted the roll for Chinese sweet bread toasted with the poaching butter.
Lobster Poutine, Lobster Bisque Reduction Gravy
Lobster Grilled Cheese, Pea Shoot Salad
Lobster, Double cream brie, aged sharp cheddar, parmigiano-regiano, shallots, chives, pea shoots, lap cheong (chinese sausage shaved paper-thin).
Slathered all over with lobster butter then grilled.
Lobster Avocado Spring Rolls
Tamarind dipping sauce
Yeah, I kinda shameless ripped this off from Cheesecake Factory, except I added lobster
Apple Pie
What else needs to be said?
Whole Lobster Poached Two Ways.
Butter poached tail and claws. White wine cream poached knuckles wrapped in crepe. Lobster bisque reduction, nori paste.
Yes, I'm aware the plating is horrible
Scallops steamed white wine, shallots, garlic, fennel and cream
Scratch made tsukune, double cream brie, garlic stems
Small bites to grill over the pit fire
Bacon and beef wrapped asparagus, enoki, garlic stems. Chicken and onion skewers.
Apparently winter doesn't scare my guests.
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!
奶油龍蝦 - Lobster in Cream Sauce (Chinese Style)
Fire Grilled Tiger Prawns
Fresh Bay Scallops
Cheesy Tiger Prawns on Toast
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