[LiquidTurbo]

If you haven't seen this show, its about a retired chef who travels the world and eats the local cuisine there. Awesome show. Recently he did a special on cooking techniques. Really good stuff, especially on how to cook a steak, omelete, and make a good beef stew.

http://www.youtube.com/watch?v=uuWQ-ND7vpA

http://www.youtube.com/watch?v=lBIIC4bJ_9w&feature=related

http://www.youtube.com/watch?v=2aQ05nMretg&feature=related

http://www.youtube.com/watch?v=2BOA6JYQIfQ&feature=related

http://www.youtube.com/watch?v=Dzmk6o_D8Vc&feature=related

[sonick]

Loooove Anthony Bourdain

[Ch28]

Tony Bourdain is the man!

Saw his show in Seattle last year and it was well worth it.

[LiquidTurbo]

He was in seattle?

[Jer3]

anthony bourdain is a legend. i've watched pretty much all his no reservation episodes lol. i believe his autograph is on the wall of phnom penh

[Ch28]

He was in seattle?

He did a show with Mario Batali :)

[Grandmaster TSE]

one of my fav episodes of no reservations

[hal0g0dv2]

that spaghetti looks unreal

[aznrsx1979]

Love this show, never a bad episode. I thought the one where he goes through Texas was pretty funny.

[d1]

I went through a marathon of episodes when I found out about the show a while back - best travel/food show ever.

[HonestTea]

Thanks for posting it up! Wasted 50minutes watching it instead of studying for my exams tomorrow, 50minutes well wasted! LOL

[Fuhrër-Z]

Wow this guy is the Jeremy Clarkson of food haha.

[LiquidTurbo]

Wow, Jacques Pepin (the guy who shows you how to cook an omelete) is 74! Certainly doesn't look his age!

[Mugen EvOlutioN]

i love watching food channel shit
:thumbsup:

[jtanner_]

Thanks for posting it up! Wasted 50minutes watching it instead of studying for my exams tomorrow, 50minutes well wasted! LOL

I am also in that same boat hahah.

Cool show, definitely gonna look into dl'ing more

[Liquid_o2]

The episode he did in Saudi Arabia was awesome :thumbsup:

[Mugen EvOlutioN]

wait 2nd episode...he is using olive oil in a very hot pan


i thought someone said olive oil is NOT meant to pan fry, sear or anything tat has a lot of heat in it. Actually makes the olive oil go bad or some shit like tat

[unit]

olive oil has a fairly high smoke point depending on its quality and how refined it is.
not as high as vegetable oil but high enough to sear.
if you watch gordon ramsay he uses olive oil for cooking lots of stuff (unless he wants a neutral flavor)

[Mugen EvOlutioN]

^

i think it was skinnypup and majinhurccaine tat was debating about cooking with olive oil. Now obviously you DO NOT want to deep fry your food with olive oil. But normal pan sear, stir fry..would it be okay?


another noob question

last time i check i thought ground beef can not be eaten raw or half raw. In the 4th video it showed you how to make burger. He made it medium rare, wouldnt it contain bacteria and all other shit due to it being ground beef? it aint no steak

??????

[6793026]

^^^^ if your ground beef was bought from superstore, safeway then yes, you dont' want to do it, but if you actually go to your butcher and grab a nice piece of prime rib or whatever nice cut of meat and have them ground it, then it's ok.

[LiquidTurbo]

I tried making the pasta today.. (from 2nd video).. it was fucking magic.

[Great68]

^

i think it was skinnypup and majinhurccaine tat was debating about cooking with olive oil. Now obviously you DO NOT want to deep fry your food with olive oil. But normal pan sear, stir fry..would it be okay?


another noob question

last time i check i thought ground beef can not be eaten raw or half raw. In the 4th video it showed you how to make burger. He made it medium rare, wouldnt it contain bacteria and all other shit due to it being ground beef? it aint no steak

??????

What's sold as "Ground Beef" in the stores is basically all the left over trimming bits, and there's a chance it could have had contact with parts of the digestive tract - where all the bad bacteria comes from.

Like 6793026 mentioned, good cuts of meat which has been ground by a reputable butcher (One that cleans their machines between use) is perfectly safe to cook less than well done.

My favourite burgers are with ground chuck I like to get from the Cowichan valley meat market... Fucking AWESOME quality meat.

[red_2]

This is the best No Reservations episode imo.

http://www.youtube.com/watch?v=jR9JpX7oA9A

[hchang]

I thought this thread was about Catherine Zeta Jones so I quickly jumped in :rofl:

[Expresso]

^

i think it was skinnypup and majinhurccaine tat was debating about cooking with olive oil. Now obviously you DO NOT want to deep fry your food with olive oil. But normal pan sear, stir fry..would it be okay?


another noob question

last time i check i thought ground beef can not be eaten raw or half raw. In the 4th video it showed you how to make burger. He made it medium rare, wouldnt it contain bacteria and all other shit due to it being ground beef? it aint no steak

??????

Normal Olive oil has a pretty decent smoke temp. Might want to stay away from extra virgin though.

[Mugen EvOlutioN]

so for everyday common use, just buy the regular olive oil


wats the benefit of extra virgin olive oil


how about grape seed oil

[Meowjin]

Yeah skinnypupp was spewing his "if it isn't animal fat bacon lard fat, it's horrible for you"

fry in normal olive oil, save the Extra Virgin for salads/breads.

[LiquidTurbo]

Grape seed oil is suitable for frying, since it has a high smoke point.

[Mugen EvOlutioN]

:thumbsup: thx guys

[LiquidTurbo]

^^^^ if your ground beef was bought from superstore, safeway then yes, you dont' want to do it, but if you actually go to your butcher and grab a nice piece of prime rib or whatever nice cut of meat and have them ground it, then it's ok.

Still rather risky having a rare burger... It really isn't worth the eColi risk. Save the rare stuff for steaks and make sure your burgers are cooked all the way through. Where in the lower mainland can we access in a 'good butcher' where the meat is guarenteed to be e-coli free? The risk comes from the slaughtering of the cow, sometimes the large intestine is ruptured, so poop gets on the surface of the meat.

Better safe than sorry.

[Mugen EvOlutioN]

^

my thoughts exactly...



not worth taking the risk...


experience two food poisoning in my life, not fun at all...thought i was gonna die lol
:haha:

[LiquidTurbo]

I tried cooking an omelete today following the steps in the video and it turned out amazing! Turns out I've been cooking eggs like a fail all these years with the heat too high. Low-Med is all you need for it to cook. Anything higher and it just gets tough.

Can't wait to try the beef stew!

[sonick]

anybody catch the latest episode, Food Porn 2?

Goddamn that uni on toast with lardo looked f'n amazing.

[LiquidTurbo]

^

Word. Awesome Episode. Here it is:

http://www.youtube.com/watch?v=gXRrsZfdTSQ

http://www.youtube.com/watch?v=1t-XVVhm-6o&feature=related

http://www.youtube.com/watch?v=aNoKWea7izs&feature=related

http://www.youtube.com/watch?v=L2YdQsGw1oM&feature=related

http://www.youtube.com/watch?v=EhKQhXKeBu8&feature=related

[Manic!]

Still rather risky having a rare burger... It really isn't worth the eColi risk. Save the rare stuff for steaks and make sure your burgers are cooked all the way through. Where in the lower mainland can we access in a 'good butcher' where the meat is guarenteed to be e-coli free? The risk comes from the slaughtering of the cow, sometimes the large intestine is ruptured, so poop gets on the surface of the meat.

Better safe than sorry.

When I was in Vegas they would ask how you wanted your burger done just like steak. At charles de gaulle airport in France they were selling raw ground beeef with an raw egg on top.

If beef is ground fresh it's no different then cooking a streak.

[LiquidTurbo]

When I was in Vegas they would ask how you wanted your burger done just like steak. At charles de gaulle airport in France they were selling raw ground beeef with an raw egg on top.

If beef is ground fresh it's no different then cooking a streak.

If the surface of the beef has been contaminated, then even if its fresh, it makes no difference. The surfaces will be ground up and mixed together on the inside.

The only way to be sure is if you know the surface is ecoli free. Alternatively you could slice off the "de-skinn" the surface of the meat and then grind up the meat to make your own patty.

[sonick]

Did the beef stew and spaghetti recipe for mother's day dinner, turned out awesome. The spaghetti was delicious:

http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs335.ash1/28917_602817472953_116202530_35633481_760796_n.jpg

http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs335.ash1/28917_602817512873_116202530_35633482_4023441_n.jp g

[LiquidTurbo]

^

Win buddy. Nice pics. How did you like the Pasta? I make it on a weekly basis now.

[sonick]

The pasta was great, I had the noodles perfectly cooked and the olive oil infusion was amazing; it left the sauce so flavourful. The sauce was a bit thinner than I'd have liked, would've reduced it further if I had the time,

The peeling and seeding of the tomatoes was quite labour-intensive though I found.

[LiquidTurbo]

The pasta was great, I had the noodles perfectly cooked and the olive oil infusion was amazing; it left the sauce so flavourful. The sauce was a bit thinner than I'd have liked, would've reduced it further if I had the time,

The peeling and seeding of the tomatoes was quite labour-intensive though I found.

Ya I agree. Next time cut an 'X' at the bottom of the tomatoes before dunking them into the hot water.. it helps the skin 'crack' a lot more easily..

[sonick]

Yeah I did the X thing, but the recipe I found called for 20 fresh tomatoes, that's a lot of peeling and seeding!

In future I may use fewer fresh tomatoes get and the rest canned.

[Meowjin]

When I was in Vegas they would ask how you wanted your burger done just like steak. At charles de gaulle airport in France they were selling raw ground beeef with an raw egg on top.

If beef is ground fresh it's no different then cooking a streak.

They do the raw egg in alot of curry places in japan. Actually was pretty good.

[Mugen EvOlutioN]

loving the 2nd episode

[bd0n]

Yeah I did the X thing, but the recipe I found called for 20 fresh tomatoes, that's a lot of peeling and seeding!

In future I may use fewer fresh tomatoes get and the rest canned.

The canned ones are alot better, considering its not tomatoes season yet, and the amount of water from tomatoes abroad is retarded.

[bbbj]

Bumping old thread.. wondering if the new season of No Reservations will show on any channel here (Shaw) and if so what time?

[Culverin]

When I was in Vegas they would ask how you wanted your burger done just like steak. At charles de gaulle airport in France they were selling raw ground beeef with an raw egg on top.

If beef is ground fresh it's no different then cooking a streak.
Hmmmm, I've had raw beef bi bim bap (also with an egg) at a Hanwoori at Imperial and Kingsway.
Never really ever considered if it was suspect or not.
I just figured it's not a chinese or viet place that's passing out the raw meat so I'd be pretty safe.
I'll think twice next time I do something like that.


If the surface of the beef has been contaminated, then even if its fresh, it makes no difference. The surfaces will be ground up and mixed together on the inside.

The only way to be sure is if you know the surface is ecoli free. Alternatively you could slice off the "de-skinn" the surface of the meat and then grind up the meat to make your own patty.


Thanks for the pointer guys, I never really considered the safety of the surface of the meat.
I use the a chinese cleaver to mince mine if i'm doing "good" burgers, I like medium.

Speaking of burgers,
Do you guys use any sort of binders? crumbs or eggs?
I'm leaning towards some crumbs now because they act like juice sponges...

[sonick]

Discovery Channel is the main Canadian station that shows No Reservations, but it does not air the same time as the US.

I am seeking the Torrent, though. It's in Haiti, and Sean Penn makes a cameo.

[cho]

Ya I agree. Next time cut an 'X' at the bottom of the tomatoes before dunking them into the hot water.. it helps the skin 'crack' a lot more easily..

Make sure the x only pierces the skin and not the flesh and that the water is full boil, and onto of that u would only want to put it in for 40 secs so the flesh itself doesn't Avtucally cook
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