[MindBomber]

It's simple and the picture isn't great, so I'm not sure it belongs in this thread but here goes!

Mushrooms, onions, garlic, oregano, olive oil, salt, pepper, a bit of parsley and a touch of parmesan shaved on after I took the picture. Oh, and obviously toast.

http://s13.postimage.org/7khpod3jr/IMG00826_20121010_2036.jpg

[guddagudd]

^looks like an explosion of flavor FUARKKK

[Energy]

Looks and sounds really good. Seems like its really easy to make too.

[MindBomber]

Very simple to make, it only took fifteen minutes and one pan.

It's essentially mushroom soup minus the broth, so I would say, explosion of flavour is a pretty apt description of how it tasted. It was very filling as well. Perfect for a chilly fall night.

[broken_arrow]

Stole this idea from another thread...:troll:

[sam0m0]

lol neat way to cook an egg.. never seen that before

[broken_arrow]

lol neat way to cook an egg.. never seen that before

Thanks! I stole the idea from another thread on here. The difficulty is in finding a big enough bell pepper...

[pintoBC_3sgte]

Baked 5 cheese mac n cheese. (Muenster, Welsh Cheddar, Garlic Gouda, Yellow Cheddar, Parmesan)

http://i284.photobucket.com/albums/ll13/pintocrazy/IMG_2279.jpg
http://i284.photobucket.com/albums/ll13/pintocrazy/IMG_2281.jpg

[pintoBC_3sgte]

http://i284.photobucket.com/albums/ll13/pintocrazy/172E7B22-ADB5-41C1-8998-F1B11AB6DCA5-2528-00000535DDA1FC09.jpg
http://i284.photobucket.com/albums/ll13/pintocrazy/9302EBB0-2A21-4758-9526-790160C4D66C-2528-00000535E37D6C1E.jpg

Sausage, onion and spinach frittata cooked with a roasted garlic oil.
Topped with asiago chips, a chiffonade of spinach dressed with a herb oil and sprinkled with a smoked Danish sea salt.

Bon appetite

[pintoBC_3sgte]

Dinner.......

Gallo Mussels from the Gulf Islands (the most plump and sweetest mussels I've ever had)
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/C613FDFE-A581-431F-B825-C4AD538AC53B-2618-000005432A17DA28.jpg

+

Ling Cod from the pacific northwest
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/D785D3C8-A216-4FE3-B247-AB8EA1AE5001-2618-00000543304BEB13.jpg

+

Baby Bok Choy, Green Onion, and a Cilantro Green Onion Chiffonade
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/4BF96A1F-3A39-4612-A769-5C224B063BBA-2618-00000544D658E57A.jpg

+

Red Thai Curry
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/5AAC4B39-726D-4016-9784-774369A58792-2618-00000544D219908E.jpg


to make.......


http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/6E730415-7882-4DC2-9CF6-6003E57A9B99-2618-000005430E54AC9F.jpg
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/93B0C9C3-51FE-4402-A4A2-FC41C227E417-2618-000005430A0A0B70.jpg
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/9B5CE246-C115-49F8-90DB-FC00A50487BC-2618-000005430070145D.jpg

Bon appetite

[westopher]

Looks great dude.:ahwow:

[FishTaco]

Tried making a pizza the other night.:okay:

http://i1213.photobucket.com/albums/cc463/lust26/3F60587A-D7B2-464A-AF77-44C2B0DB36B6-2385-00000125D7DE80A4_zps31246ade.jpg

[westopher]

haha don't get discouraged. Just keep an eye on the pizza and keep a paring knife handy to give its couple stabs if it starts to inflate. As long as you get it early it's not going to fuck it up at all.

[FishTaco]

Hah thanks!

This was my backup meal that night because the pizza was black on the bottom. I prepared this fiiine gourmet meal all by mysel!. :victory:

And a hell of alot healthier: 12 grains braid, turkey slices, avocado, jalapeño cheese, sprouts, Dijon mustard, mayo, pepper. Wish it had lettuce though.

http://i1213.photobucket.com/albums/cc463/lust26/B80CCF18-76EE-481F-95B1-388F93C9ED73-3004-0000014FE8C5FE4E_zps01da9023.jpg

[donjalapeno]

clean your oven dude :heckno: fire hazard lol

[miss_crayon]

http://sphotos-e.ak.fbcdn.net/hphotos-ak-ash4/479982_551871156673_1656351916_n.jpg
Mac and cheese with some broc, ham, and tomatoes

[6793026]

hand made dough + kitchen aid machine = shanghainese thick noodles.

http://imageshack.us/a/img855/5883/pastaandangeleyes.jpg

Clams,... spicy with black bean.
http://img809.imageshack.us/img809/815/oysters3.jpg

mexican filling but chinese pastry.
http://img145.imageshack.us/img145/9521/mexican4.jpg

http://img26.imageshack.us/img26/2292/mexicanqs.jpg

Chocolate... still need perfecting.
http://img855.imageshack.us/img855/3494/img0008ng.jpg
http://img145.imageshack.us/img145/7994/img0004oz.jpg

angel eyes
http://img141.imageshack.us/img141/6733/img0006bc.jpg

some jam pie
http://img213.imageshack.us/img213/4319/img0003gh.jpg
this one gets interesting, phyllo and then use BBQ with marmarlade sauce.. like CHA SIU SO but Phyllo style.
http://img838.imageshack.us/img838/6493/bakalavapork4.jpg

[Great68]

Bacon wrapped, Rosemary-Orange-Dijon marinated Pork Tenderloin.

http://www3.telus.net/bryster/P1010974.JPG

The Bacon just takes it to another level.

[pintoBC_3sgte]

Looks tasty! Lol pork loin is now on my things to make next week :p

[Great68]

The best thing is that it only takes 25 minutes in the oven to cook!

[k2_alpha]

Eggplant, zucchini 7 layer pork lasagna

http://i.imgur.com/sAXGc.jpg

[sp00n]

The best thing is that it only takes 25 minutes in the oven to cook!

Recipe please

[Energy]

^ +1

[pintoBC_3sgte]

The best thing is that it only takes 25 minutes in the oven to cook!

Nice! Lol decided to do it tomorrow for the father in laws bday. Along with a prime rib :p

Going to butterfly my loin and brine it tonight, then rub the inside with a porchetta rub, tie it, bacon wrap and ill be good to go :p

[Great68]

1 Tenderloin
1/3 to 1/2 package of bacon

Marinade:
1 tablespoon dijon
1 teaspoon chopped fresh rosemary (an herb will work, i'm going to try tarragon out of the garden next time)
1 tablespoon brown sugar
zest of one orange
juice of half that orange
Ground pepper

Combine in bowl, smother on pork tenderloin. Marinade for a little while (doesn't have to be too long)

Wrap tenderloin in bacon, throw into 500 degree oven on baking pan lined with parchment paper. Tip: fold skinny end over and use pieces of spaghetti to make bacon stay put.

25 minutes in oven.

[pintoBC_3sgte]

haha when i went to get my pork loin, for sale was stuffed bacon wrapped pork loin :P but i did my own

whole pork loin
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_2395.jpg
butterflied
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_2398.jpg
out of the brine the next day
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_2407.jpg
stuffed
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_2410.jpg
my sous chef for the day
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_2414.jpg
bacon wrapped and tied
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_2416.jpg
did a prime rib for the non pork likers :p
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_2415.jpg
prime rib out!
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_2422.jpg
prime rib sliced..cooked beautifuly
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_2430.jpg
pork loin out!
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_2431.jpg
pork loin sliced
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_2435.jpg
juicy!
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_2436.jpg

-bon appetit
lol did mashed potatoes, roasted butternut squash and roasted asparagus as well. Also did a apple demi for the pork and a pan gravy for the prime rib. no pics of those tho :p
Party of 12, and had 12 slices of prime rib and 27 slices of pork, 2 slices of prime rib and 6 slices of pork were all that remained.

[Energy]

:ahwow:

[Hondaracer]

Sweet mother of god..

[european]

I refuse to eat my dinner right now unless I get some of that pork goodness!

[pintoBC_3sgte]

I refuse to eat my dinner right now unless I get some of that pork goodness!

lol what was for dinner?

[ApePee2]

:sweetjesus: dat pork

[winson604]

pinto- my god that prime rib is cooked to perfection
Posted via RS Mobile

[pintoBC_3sgte]

pinto- my god that prime rib is cooked to perfection
Posted via RS Mobile

Thanks :D

Lol Christmas dinner I guess will be my next creation. I guess i'll have to see how creative I feel like being :p

[soymilk]

That pork stuffing looks delectable, you mind sharing the recipe? :)

[kcl38]

First try at porchetta. 4 lb pork loin + pork belly to cover it. Standard fennel/fresh herb mix rolled in and roast. :D

https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-prn1/540178_10152348363110414_10857423_n.jpg

Prepared it the night before, let the skin dry overnight.

http://i.imgur.com/qeNgB.jpg

Chopped up, served about 13.

[shawnly1000]

First try at porchetta. 4 lb pork loin + pork belly to cover it. Standard fennel/fresh herb mix rolled in and roast. :D

https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-prn1/540178_10152348363110414_10857423_n.jpg

Prepared it the night before, let the skin dry overnight.

http://i.imgur.com/qeNgB.jpg

Chopped up, served about 13.

Damnn if only you could've come up with the menu for Community Dinner

[pintoBC_3sgte]

20 pound Turkey face down in brine since yesterday morning. Need to flip it tonight :)

http://i284.photobucket.com/albums/ll13/pintocrazy/24E063C7-B016-4222-8BA6-B334DF4664B9-2871-0000053EC9296D13.jpg

[pintoBC_3sgte]

CHRISTMAS DAY FEASTING

breakfast- mini pancakes, bacon, scrambled eggs, and home made pork sausage patties
http://farm9.staticflickr.com/8074/8313546600_820d01803a_c.jpg

Dinner
fresh 20lb turkey
http://farm9.staticflickr.com/8497/8313614310_3042016e49_c.jpg

out of the brine, roasted garlic butter stuffed under the skin
http://farm9.staticflickr.com/8072/8313613184_69554e4648_c.jpg

cavity stuffed with leeks, white onion, and parsley
http://farm9.staticflickr.com/8502/8312562969_65d7c40788_c.jpg

fresh cranberry sauce
http://farm9.staticflickr.com/8361/8313610680_0a8e8123fd_c.jpg

bone-in ham my wife cooked
http://farm9.staticflickr.com/8360/8312503277_86611102fb_c.jpg

turkey sliced up
http://farm9.staticflickr.com/8211/8313555090_29fd49e7be_c.jpg

close up... seriously the most moist turkey I've ever had.
http://farm9.staticflickr.com/8221/8312501343_d4ee78e9ae_c.jpg

Dessert
Coconut Chocolate Mousse
whipped cream+whipped egg whites+chocolate (with coconut syrup)
http://farm9.staticflickr.com/8074/8313548476_565d043e46_c.jpg

= big bowl of mousse... lol no picture of it plated
http://farm9.staticflickr.com/8500/8312566893_5bafa35688_c.jpg

-Bon Appetit
12 people for dinner again, and once again no pics of the sides i made :p. Made mashed potatoes, roasted butternut squash, roasted asparagus (squash and asparagus back by popular demand) , brussel sprouts sauteed with bacon, and turkey gravy.

Brought by company was a loaf of home made challa bread, a trifle, and the mother in-law made traditional christmas pudding with hard sauce.

To say the least, everyone was stuffed to the brim when it was all said and done.

[pintoBC_3sgte]

made a few weeks ago.

prawn bisque, with parsnip hay, minced chives, and diced crispy back bacon. Floating in the bisque is micro cilantro.

-bon appetit

http://farm9.staticflickr.com/8215/8313564932_2e20c25c99_c.jpg

[westopher]

Bought a nice whole free range chicken and 3 lbs of bones today and ended up with 2 of these plates for under 20 bucks, and also have the legs and wings to cook for tomorrow.:fullofwin:
Risotto, braised kale, baby carrots and chicken breast with a roasted lemon pan jus.
http://i99.photobucket.com/albums/l308/westopher2006/09B35555-7287-4CDE-AB15-5B4A9C71EDE2-19751-00000D708FB41AF1.jpg

[westopher]

Honey roasted carrots, mashed potatoes and fried game hen.
http://i99.photobucket.com/albums/l308/westopher2006/1A700E99-7538-45D6-8634-4D6BF8D6300F-5886-0000047CDDA12FCD.jpg

[Culverin]

Honey roasted carrots, mashed potatoes and fried game hen.

Can you tell me more about this dish? If you don't mind that is?
Source of carrots and hen, sauce for hen, method of frying the hen?
Looks gorgeous!!!

[Eternal_SiR]

seared sesame crusted miso ahi tuna with tuna tartar
http://i833.photobucket.com/albums/zz260/Eternal_SiR/50e7ce1772b0730b65769f66.jpg

32oz of pesto steak goodness
http://i833.photobucket.com/albums/zz260/Eternal_SiR/50e7cf6055aabd0a79fc5fcf.jpg

braised beef ribs
http://i833.photobucket.com/albums/zz260/Eternal_SiR/50e7cf8f55aabd0b71d6cbd8.jpg

oyster casino
http://i833.photobucket.com/albums/zz260/Eternal_SiR/50e7d21befa3570a0753a2cb.jpg

my meat muffings (puff pastry shell, meatball, mashed potato topping)
http://i833.photobucket.com/albums/zz260/Eternal_SiR/2012-06-23192933.jpg

16hr slow cooked Jack Daniels pulled pork
http://i833.photobucket.com/albums/zz260/Eternal_SiR/2012-04-20181333.jpg

smoked mac and cheese with beer can chicken
http://i833.photobucket.com/albums/zz260/Eternal_SiR/IMG_1391.jpg

seared Tobiko mayo sushi
http://i833.photobucket.com/albums/zz260/Eternal_SiR/IMG_20130120_194430.jpg

Garlic and blue cheese mashed potato
http://i833.photobucket.com/albums/zz260/Eternal_SiR/IMG_20130128_082728.jpg

pesto garlic roast
http://i833.photobucket.com/albums/zz260/Eternal_SiR/IMG_20130128_082513.jpg

homemade pizza with prochuitto, capicolo, sun dried tomato, artichok hearts
http://i833.photobucket.com/albums/zz260/Eternal_SiR/20130125_183137.jpg

[westopher]

Can you tell me more about this dish? If you don't mind that is?
Source of carrots and hen, sauce for hen, method of frying the hen?
Looks gorgeous!!!
I believe the carrots are from mikuni(sp?) a supplier that we use to get our more interesting mushrooms from, and more specialty produce. Just blanched then thrown in a pan with some honey and some butter/seasoning The hen was marinated in buttermilk, cayenne powder, fresh thyme, onion powder, pepper, garlic powder, then just pulled an dredged in seasoned flour, deep fried at 325. Mashed potatoes are just the usual, butter, salt, cream. The sauce is just simple chicken gravy. Chicken stock, roux, seasoning and spices. Nothing too crazy at all, but it was damn good. Oh and the hen is rossdown farms, who we get through two rivers.

[bcrdukes]

^
Was that something you made at work or at home?

[westopher]

This was at work, but easy to make at home too. I actually prefer a pot of oil on the stove over a deep fryer. No real reason why other than I've done my time cleaning fucking fryers haha.

[miss_crayon]

I am really impressed by the amount of pro chefs and home cooks on here! Everything looks SO tasty.

http://sphotos-d.ak.fbcdn.net/hphotos-ak-snc6/215670_553111071873_369021574_n.jpg
Chicken and mushroom congee with century old egg

http://sphotos-e.ak.fbcdn.net/hphotos-ak-ash3/46469_553067454283_415885504_n.jpg
Stuffed chicken with cheese and broc over linguini. Sorry about the sauce, I didn't put enough flour to thicken it up

http://sphotos-c.ak.fbcdn.net/hphotos-ak-ash4/312382_554001292863_173787415_n.jpg
Prime rib with penne alfredo and all them fixings. Momma Crayon made the prime rib though

[MeowMeow]

brunch today

http://imageshack.us/a/img255/238/20130218131906.jpg
Posted via RS Mobile

[Marioo1991]

ribs with mashed potatoes & vegetables:

http://i11.photobucket.com/albums/a159/mikeivb/ribs.jpg

[pintoBC_3sgte]

Apple pie apples

http://i284.photobucket.com/albums/ll13/pintocrazy/EDD8CECD-2D6C-42F8-813B-715D4649E413-1218-000001DF07C66227_zpsf6b333d0.jpg

Hot out of the oven
http://i284.photobucket.com/albums/ll13/pintocrazy/D74C6F60-C3F9-4F3F-956F-72F96928855B-1218-000001DF101D4E20_zps2fdeffaf.jpg

Served
http://i284.photobucket.com/albums/ll13/pintocrazy/6E07640A-6142-4D81-A866-523344E24DDE-1218-000001DF12F9B547_zps57a8d31b.jpg

[Eternal_SiR]

pan seared scallops in a white wine reduction, bbq shrimp dressed with white wine, lemon cilantro vinagrette
http://i833.photobucket.com/albums/zz260/Eternal_SiR/5120f6f762b3de0ae4b183cb_zpse59d0b69.jpg

bakes lobster with asiago and brie
http://i833.photobucket.com/albums/zz260/Eternal_SiR/5120f67f62b3de0acb34380d_zps6a78b787.jpg

Chicken Jambalay with spicey chirizo
http://i833.photobucket.com/albums/zz260/Eternal_SiR/20130203_190823_zps94dc0e70.jpg

Guiness beef stew
http://i833.photobucket.com/albums/zz260/Eternal_SiR/20130202_181640_zps57dacffa.jpg

[Nlkko]

dat lobster:megusta:

[Eternal_SiR]

the lobster before their death
http://i833.photobucket.com/albums/zz260/Eternal_SiR/IMG_20130217_071055_zps5734ceff.jpg

Korean short ribs on a bed of arugala, lime, jalapeno and avacado dressing
http://i833.photobucket.com/albums/zz260/Eternal_SiR/20130228_182252_zps281a930f.jpg

[guddagudd]

brunch today

http://imageshack.us/a/img255/238/20130218131906.jpg
Posted via RS Mobile

that looks amazing meowmeow, how did you get the vegetables to look like that? and what is that creation with the slices of toast around what seems like ham? outrageous, yet daring.

[bcrdukes]

That 24k gold lined plate. :sweetjesus:

[westopher]

Beef finger ribs with homemade jerk bbq glaze, warm potato salad (bacon, celery, red onion, garlic and the best fucking mustard on earth that my grandparents brought home from spain) and roasted carrots. Enjoyed with a bottle of fin du monde.
http://i99.photobucket.com/albums/l308/westopher2006/B847805A-67FB-4817-8E05-0AF03660A5A2-6453-0000043BE9D4E6F6_zps88fb2f70.jpg
before cooking with my dry rub
http://i99.photobucket.com/albums/l308/westopher2006/8791F681-5A57-4A93-845B-B7BA4B5246CB-6453-0000043BEC97D7A4_zps43197371.jpg

[pintoBC_3sgte]

Mm love beef ribs
Posted via RS Mobile

[IfUCare]

http://sphotos-b.ak.fbcdn.net/hphotos-ak-frc1/883965_10152629438580374_1201644547_o.jpg
http://sphotos-c.ak.fbcdn.net/hphotos-ak-prn1/856728_10152629440940374_1928440061_o.jpg

First attempt at homemade katsu don

http://sphotos-h.ak.fbcdn.net/hphotos-ak-ash3/886315_10152629438690374_1711751075_o.jpg

Attempted Balsamic Glazed duck leg, taste a lot better then it looks

http://sphotos-a.ak.fbcdn.net/hphotos-ak-ash3/857707_10152629440145374_1836165357_o.jpg

rosemary lambrack

http://sphotos-c.ak.fbcdn.net/hphotos-ak-prn1/860393_10152629443250374_1270864335_o.jpg

roasted pork

http://sphotos-d.ak.fbcdn.net/hphotos-ak-frc1/883059_10152629443255374_1207361217_o.jpg

macadamia/hazelnut brittle

Last night's dinner

http://sphotos-h.ak.fbcdn.net/hphotos-ak-ash3/885447_10152629444805374_766972398_o.jpg

Rosemary butter based striploin ( copied from mind of a chief)

http://sphotos-a.ak.fbcdn.net/hphotos-ak-ash3/886164_10152629444590374_1098019587_o.jpg

Steak + black seasame spinach gomae + and Pea soup

http://sphotos-d.ak.fbcdn.net/hphotos-ak-ash3/882561_10152629443465374_1424628179_o.jpg

Flourless dark chocolate cake with crushed pecan and dulce de leche spread

[miss_crayon]

https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-prn1/12250_556947633373_52291451_n.jpg
Broccoli and cheddar soup and parmesan pita bread.

I wish I knew how to make the pita bread from scratch..but just got some whole wheat PB and splashed some olive oil, sea salt, pepper, and parmesan ontop. Toasted for a few minutes and dipped.

[cho]

https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-ash3/72323_10151369380917515_1422505950_n.jpg
https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-ash3/601394_10151369428192515_35296712_n.jpg
https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-ash4/208469_10151369547217515_871639394_n.jpg

made some broccoli and beef for a catering at work!
before -> after -> after after

[Eternal_SiR]

home made patty so break in the BBQ season
http://i833.photobucket.com/albums/zz260/Eternal_SiR/IMG-20130309-WA0002_zps0b9d062c.jpg

bacon cheeseburger with sauted mushrooms
http://i833.photobucket.com/albums/zz260/Eternal_SiR/20130309_211145_zps848ebb97.jpg

left over burgers, so turned it into open face with 5 peppercorn gravy and garlic mashed potato under patty
http://i833.photobucket.com/albums/zz260/Eternal_SiR/20130310_192215_zpsc41e7e32.jpg

[civiccer]

http://i42.photobucket.com/albums/e341/candygirl78/IMG_1309.jpg

[miss_crayon]

https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-ash3/522730_557297746743_690130542_n.jpg
Chicken noods soup.

https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-prn1/525374_557379667573_1444880042_n.jpg
Beef stroganoff

The more I cook, the less I want to buy "store" made food.

[IfUCare]

https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-prn1/78016_10152682354150374_1170650878_o.jpg

a nice thick berkshire pork chop

https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-prn1/882297_10152682354135374_1050473393_o.jpg

into the brine it goes

https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-frc1/883348_10152682354235374_181599664_o.jpg

Dinner is ready!
with a white wine honey reduction, garlic mash potato on side, salad with a red wine vinegarette, and a mix mushroom medley soup.

[kcl38]

Anyone have good recipe websites? My favourite, Punchfork, is being taken down because they were bought out by Pinterest and there is too much hipster garbage on Pinterest for my liking

[westopher]

epicurious is ok, but pick up some good basic recipe books like silver spoon, and even the professional cooking textbook then throw your own spin on it. A book that really helps with understanding ingredients and flavours that go together is called Culinary Artistry. That in combination with the basics and you won't want to follow a recipe.

[kcl38]

I have lots of recipe books! I just like to use sites like Punchfork for visual inspirations

[a00755836]

we made cake pops for fun and ate them.

16181

[Nlkko]

Very impressive thread.

I started my home cooking a few months ago. Have been addicted to it since. I haven't been to a restaurant for half a year. Here's my spin of some dishes. Everything is made from scratch.

Vietnamese Rice Rolls. Because Thu Hien's is too far and expensive.
http://i1229.photobucket.com/albums/ee466/Nlkko/891636_10152680553320230_1579258022_o_zps2005d4ac. jpg

Chicken pho. Rolled the noodle dough myself without a pin. It was painful...
http://i1229.photobucket.com/albums/ee466/Nlkko/861365_10152589014960230_1391884777_o_zps9f829457. jpg

Shrimp Ceviche
http://i1229.photobucket.com/albums/ee466/Nlkko/843968_10152511672420230_1898260345_o_zps4ff00794. jpg

Salmon Wellington. I got lazy in the end so the dill hollandaise sauce was more like dill egg sauce. :lawl:
http://i1229.photobucket.com/albums/ee466/Nlkko/859714_10152571070045230_795183518_o_zps571072fd.j pg

[miss_crayon]

https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-ash3/577451_557917923903_148070465_n.jpg
Scallop Scampi (with some chicken filets :p)

[gdoh]

this thread is making me hungry, and I just finished eating :drool

[Eternal_SiR]

Grilled cheese sandwich. With parmagiano, asiago, smoked oysters and mushrooms
http://i833.photobucket.com/albums/zz260/Eternal_SiR/IMG_20130317_171154_zps301f24ac.jpg

Qinoa salad with seared Ahi Tuna
http://i833.photobucket.com/albums/zz260/Eternal_SiR/IMG_20130318_185528_zps50e77023.jpg

Horserashish Cesears with olives, spicey beans and jumbo shrimp
http://i833.photobucket.com/albums/zz260/Eternal_SiR/20130318_185408_zps9df7cbc3.jpg

[westopher]

Duck confit poutine, smoked onion, veal and chicken gravy, flank steak.
http://sphotos-b.ak.fbcdn.net/hphotos-ak-ash3/577671_10151341348961845_1809164353_n.jpg

[pintoBC_3sgte]

Had a craving for Thai Curry Mussels,

Fresh Gallo Mussels from the Gulf Islands

sweat shallots and garlic
http://i284.photobucket.com/albums/ll13/pintocrazy/a644eaf3-c3c1-4629-8c48-35803d84c37c_zps17474801.jpg

after adding Mussels and steaming in Sake, add the curry and heat
http://i284.photobucket.com/albums/ll13/pintocrazy/8DD588EE-42C6-4609-9626-6094124738E7-1660-000002A11BE34861_zps78d9a61d.jpg

Plate Mussels and reduce curry down a bit, then............Get your eat on!
http://i284.photobucket.com/albums/ll13/pintocrazy/A4D8558A-3331-42EE-8958-E8415EBAB6F3-1660-000002A12C267188_zpsb65fc976.jpg

So GOOD!
http://i284.photobucket.com/albums/ll13/pintocrazy/42AC4C66-68CE-479D-9592-7A9E1E3B228A-1660-000002A122F32DB0_zpsf139644d.jpg

[AJW]

Shrimp and scallop linguini and steak. simple

https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-ash3/598974_536478428695_2066289083_n.jpg

[IfUCare]

https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-prn1/891725_10152702317225374_38540577_o.jpg

giant load of roasted lamb and veggie.

https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-ash3/883434_10152702317020374_1868564133_o.jpg

Oyaku don

[Nlkko]

Anyone knows how to make Japanese ramen noodles dough that have that crunch in them?
Posted via RS Mobile

[6793026]

^ a crunch or al dante?

[Nlkko]

I'm not sure how to exaplain. For example, the noodles in the ramen restaurants will be a little curly, when you take a bite, the noodles are still smooth but have a bite to them (kind of like a crunch but not a crispy crunch). Engrish :okay:

http://upload.wikimedia.org/wikipedia/commons/thumb/a/a1/Japanese_Salt_flavor_Sapporo_Ramen.JPG/1280px-Japanese_Salt_flavor_Sapporo_Ramen.JPG

[bcrdukes]

I think he means al dente.

[Culverin]

The term you are looking for alkaline noodles.
It is made with kansui, an alkaline solution of various salts, chiefly among them is sodium carbonate.


That's what gives it that bounce and chew.

[Nlkko]

Yes, bounce is the word to describe it. Does T&T sell kansui?

[Culverin]

No idea, but some of the food pros here should know their stuff...

I want to learn to make ramen too.

[sonick]

Lucky Peach has recipe on making your own ramen noodles (and also making the alkaline water/kansui)


Alkaline Noodles – 2 hours
Makes 6 portions

3 cups (440g) plain flour
4 tsp baked soda (see first step below)
½ cup (100g) warm tap water
½ cup (100g) cold tap water

Preheat oven to 130C. Spread a half-cup baking soda on a foil-lined baking tray and place in the oven for 1 hour. This process turns the baking soda into baked soda which will make the noodles alkaline. This alkalinity will give the noodles a smooth mouthfeel and unique flavour. Store the extra baked soda in a jar with a lid indefinitely.

Put the warm water in a large mixing bowl. Dissolve the baked soda in it then add the cold water. Add the flour, stirring and mixing to form a crumbly dough.

Turn the dough out onto a clean work surface. Knead it together for a full five minutes – you will get a good arm workout. Wrap the dough in plastic and let it rest on the bench for 20 minutes, then knead for another 5 minutes (another good workout opportunity). Rewrap the dough and put it in the fridge for at least an hour.

Divide the dough into six portions. Roll each portion out using a pasta machine. Start at the thickest setting, refolding the dough on itself several times before passing through at the same setting several times. Then move onto the next setting, repeating the process. The final thickness of the noodle is up to you, as far as width and shape into which you cut them, I only went to the second setting on my pasta machine. Then either finely hand cut them or use a spaghetti cutter or better still, an angel hair cutter. Keep the noodles well-floured to prevent them from sticking.

When you are ready to serve your ramen, cook the noodles in a deep pot with plenty of water. Thin noodles will only need two and half minutes to cook. Check the noodles regularly while they are cooking; if they stick together strain them from the post and rinse them under cold water immediately to stop cooking and allow you rinse off any excess starch.

[Nlkko]

Made this yesterday. Simple once you have gotten past boiling and cutting up 10kg of pork shoulders, Shrimp, Squid and Pork Liver

Hu Tiu Nam Vang (Pnompenh Noodle Soup - dry version)
http://i1229.photobucket.com/albums/ee466/Nlkko/887131_10152710337105230_1491027859_o_zps19adc31f. jpg

[Eternal_SiR]

Had the boys over last nite...

baby back ribs with my own rub.. curing the night before
http://i833.photobucket.com/albums/zz260/Eternal_SiR/IMG_20130328_181944_zpsd2c9b66e.jpg


5 hours later on the bbq and a shit load of smoking chips
http://i833.photobucket.com/albums/zz260/Eternal_SiR/20130329_205836_zps8fd4511c.jpg

some new york strips
http://i833.photobucket.com/albums/zz260/Eternal_SiR/20130329_205853_zps63d26c96.jpg



close up ready to eat
http://i833.photobucket.com/albums/zz260/Eternal_SiR/IMG_20130330_082041_zpsd7397b94.jpg

[donjalapeno]

^ :heckno: clean your bbq dude so much old dried grease



-----------------------------------------



made some burgs last night..."gyro style" ...half beef chuck and half lamb. I kept brushing it with garlic herbed butter to keep them moist and flavourful.

http://distilleryimage4.s3.amazonaws.com/9f569a0098ed11e2a2fe22000a1f8ce3_7.jpg

[Xu.Vi]

http://i.imgur.com/6KGhidt.jpg
seared scallops and caviar with bacon + saffron risotto

http://i.imgur.com/ny0wiZa.jpg

Steak and baked lobster with sweet mashed potatoes

http://i.imgur.com/ikaihjo.jpg
Albacore tuna, compressed watermelon and cucumber with "rice crispies"

[Eternal_SiR]

[QUOTE=WolfGang;8199012]^ :heckno: clean your bbq dude so much old dried grease


grill gets cleaned every session. All that grease on there was from the ribs.. basting in BBQ sauce and was on there for 5 hours.. grill does look nasty but its not old grease..

[Xu.Vi]

[QUOTE=WolfGang;8199012]^ :heckno: clean your bbq dude so much old dried grease


grill gets cleaned every session. All that grease on there was from the ribs.. basting in BBQ sauce and was on there for 5 hours.. grill does look nasty but its not old grease..

Flavor for all I care HAHA

[knight604]

Pattys and yam fries from scratch :D

http://farm9.staticflickr.com/8365/8590904761_2d670e3c10_c.jpg

[kcl38]

Made pulled pork as a last day of class celebration. Got a 10 LB butt from Pricesmart in Richmond and so far its fed 10 people (pretty big servings, too!) and I still have half of it in my fridge.

Made a sweet rub that was heavy on the smoked paprika since I was doing it in the oven instead of a smoker. Cooked for 7 hours @ 300 F. When I shredded it I mixed the fat back in, added more sweet rub, and mixed in BBQ sauce that I made. Served as burgers with home made coleslaw and warm potato salad (inspired by what Earl's makes)

http://farm9.staticflickr.com/8382/8624598699_d2a8d80c05_c.jpg

http://farm9.staticflickr.com/8106/8624598667_b2502d4a0a_c.jpg

http://farm9.staticflickr.com/8388/8625704366_b9613c5296_c.jpg

http://farm9.staticflickr.com/8103/8624598571_18a5bcb12b_c.jpg

[Culverin]

http://i.imgur.com/6KGhidt.jpg
seared scallops and caviar with bacon + saffron risotto

http://i.imgur.com/ny0wiZa.jpg

Steak and baked lobster with sweet mashed potatoes

http://i.imgur.com/ikaihjo.jpg
Albacore tuna, compressed watermelon and cucumber with "rice crispies"


You do this for a living right?
:suspicious:

[Hondaracer]

Damn that pulled pork looks awsome

Anyone have any recomendations in making pulled pork in a slow cooker? Is it best to cook it in just water or a stock or should you put a rub on it and make some
Sort of BBQ sauce or sauce for it to cook in?
Posted via RS Mobile

[6793026]

fresh donuts; had to rise twice. i will no longer EVER eat donuts from Tim Hortons.

http://imageshack.us/a/img838/3140/img0013png.jpg

yeast; fried donuts
http://imageshack.us/a/img22/7488/img0001cj.jpg

dusted with sugar
http://imageshack.us/a/img22/940/img0011qu.jpg

homemade blueberry jam filling
http://imageshack.us/a/img7/7623/img0004ghi.jpg

cinnamon sugar
http://imageshack.us/a/img7/1209/img0010tv.jpg

Fresh donuts are much much better and I just can't eat another shit donut no more.
http://imageshack.us/a/img248/8413/img0009uv.jpg

I'm going to not make donuts anymore, but make tim bits with filling. WHen my friends come over for dessert, I will give each a brown bag with cinnamon sugar and shake their own donuts.

[Xu.Vi]

You do this for a living right?
:suspicious:

Not anymore; its a hobby more than anything now :P. Decided to get a useless bachelors instead.:tears: 10 - 12 hour shifts = no social life

[cho]

Not anymore; its a hobby more than anything now :P. Decided to get a useless bachelors instead.:tears: 10 - 12 hour shifts = no social life

just came home from a 11 hour =\

[westopher]

Working 40 hour weeks now in the kitchen, Monday to Friday. It's not all its cracked up to be. Can't wait to get back to big weeks, just not too big. 5 11-12s a week is perfect.
Posted via RS Mobile

[Xu.Vi]

Working 40 hour weeks now in the kitchen, Monday to Friday. It's not all its cracked up to be. Can't wait to get back to big weeks, just not too big. 5 11-12s a week is perfect.
Posted via RS Mobile

Where you working at :O.
For sure, I really enjoyed cooking and will eventually get back at it. Worked in a small scale restaurant with 5 other individuals, gets hectic if one guy calls in sick LOL

[Culverin]

Working 40 hour weeks now in the kitchen, Monday to Friday. It's not all its cracked up to be. Can't wait to get back to big weeks, just not too big. 5 11-12s a week is perfect.
Posted via RS Mobile

Oh gawds, 11-12 hr days is precisely why I'm not in the industry.
I think that's just a bit too much time where I could be spending dicking around with my hobbies.

Where you working at :O.
For sure, I really enjoyed cooking and will eventually get back at it. Worked in a small scale restaurant with 5 other individuals, gets hectic if one guy calls in sick LOL


We should have a day at my place and just play.

[westopher]

Oh gawds, 11-12 hr days is precisely why I'm not in the industry.
I think that's just a bit too much time where I could be spending dicking around with my hobbies.

If you are on an hourly wage, like myself, its pretty awesome, and its rarely going to be like that ALL the time. Its just when the heavy times hit. Working 9-8 or 10-9 is dope. Its the later big shifts that suck. 3-2 is no bueno. All these cooks talk about their 15-18 hour days all week have been reading too much kitchen confidential. Its not like it used to be. I did a 21 hour day followed by an 16 hour day once, but that was once haha.

[6793026]

care to tell us more about your job. a lot of people asked why i don't go into cooking. they don't understand being a home cook versus a job is totally different. I have great respect to what you guys do. working the line is not easy.

[westopher]

What would you like to know? I've worked in a few aspects. I've been a head chef on 2 occasions, sous chef on 3 occasions and chef de partie at a couple restaurants. Bartender once, but know nothing really about that. Cooked in some of the big chains to start out. I'm currently a silent partner of a small quick service restaurant back in edmonton as well, but don't bother with any day to day aspects as my partners were the ones with the idea and direction of the company. I just helped open it, and threw some cash in. I'd rather not get too in depth with where I worked on a public forum, and don't want to represent how I feel about places I've worked poorly, because I feel pretty poorly about how cooks in general are treated. Its a fun job, but you need thick skin for sure, and have to be able to wade through a lot of bullshit, because people blow smoke up your ass daily.

[punkwax]

Damn that pulled pork looks awsome

Anyone have any recomendations in making pulled pork in a slow cooker? Is it best to cook it in just water or a stock or should you put a rub on it and make some
Sort of BBQ sauce or sauce for it to cook in?
Posted via RS Mobile

Here's a basic slow cooker recipe. I added fresh garlic, homemade rub etc and made my own bbq sauce instead of using bottled stuff. Turned out great. Slow Cooker Pulled Pork Recipe - Allrecipes.com (http://allrecipes.com/recipe/slow-cooker-pulled-pork/)

[cho]

dat roast

https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-ash4/484181_10151394880047515_1394910115_n.jpg

[Hondaracer]

A few of the slow cooker recipes I've seen for pulled pork recommend browning the outside of the pork butt prior to tossing it in the slow cooker? Good idea?
Posted via RS Mobile

[westopher]

Definitely. The it will get a nice crust that really brings depth of flavour to it. Although I wouldn't bother with the slow cooker. Just slowly braise it in the oven at low temp and its a similar effect but can brown the uncovered part as it cooks. Cover it for the first few hours then uncover it and crank the heat.
Posted via RS Mobile

[Xu.Vi]

Oh gawds, 11-12 hr days is precisely why I'm not in the industry.
I think that's just a bit too much time where I could be spending dicking around with my hobbies.




We should have a day at my place and just play.

Yea, would be pretty awesome - revscene cook meets LOL
gastronomy is a big interest to me (though I haven't caught up with it)

[Xu.Vi]

care to tell us more about your job. a lot of people asked why i don't go into cooking. they don't understand being a home cook versus a job is totally different. I have great respect to what you guys do. working the line is not easy.

Yep; huge difference!
When I use to be at a fine dining restaurant near north Barnaby/Hastings, I'd work around 10-11 hours (6-7 for mise-en-place, 3 for dinner service 1-2 for shutting down) a day salary based ($ as opposed to $$$ in hotels), which would barely cover anything LOL. To be honest, cooking is really repetitive (as we look for consistency) and would eventually rotate stations roughly every 6-8 months. Standing a lot and...generally gotta keep your mouth shut for the 5-6 hours of service or else you get told to st*u by the chef. Don't want to continue on rambling about it but..all in all, no complaints; one of the toughest careers but really rewarding if excelled in it.

[Hondaracer]

first ever attempt at a pulled pork this morning. browned the shoulder in butter then rubbed it down with a mix of spices and seasonings, filled bottom of crock pot with onions and garlic and put about a cup and a half/2 cups of Beef stock mixed with hoisin, sriracha, garlic, seasonings, jalapenos, chilli powder and honey

http://i4.photobucket.com/albums/y136/sniperslayer/B57C5C86-6E26-4E52-A0C1-227C0E6243C5-6160-000002A8CD74310D_zps7f60fb22.jpg (http://s4.photobucket.com/user/sniperslayer/media/B57C5C86-6E26-4E52-A0C1-227C0E6243C5-6160-000002A8CD74310D_zps7f60fb22.jpg.html)

http://i4.photobucket.com/albums/y136/sniperslayer/2E6EEF18-6DE2-4A42-BD11-04E1D6418D84-6160-000002A8E33DC1A4_zps6832711c.jpg (http://s4.photobucket.com/user/sniperslayer/media/2E6EEF18-6DE2-4A42-BD11-04E1D6418D84-6160-000002A8E33DC1A4_zps6832711c.jpg.html)

[Hondaracer]

It's like, ya kidding me? Hands down best pulled pork I've ever had by a mile, Jesus

http://i4.photobucket.com/albums/y136/sniperslayer/0F0E2357-3391-4BD0-8F07-03B306FC2943-6160-000002ED120621DA_zps230d2f79.jpg

http://i4.photobucket.com/albums/y136/sniperslayer/F0F01AAB-9462-4B06-8C03-C8B7BD146E04-6160-000002ED18528977_zpsfc621887.jpg

http://i4.photobucket.com/albums/y136/sniperslayer/A199E327-3189-4B6A-B5BC-A8AFEFDA6F99-6160-000002ED214A2BB2_zpsa2299004.jpg
Posted via RS Mobile

[punkwax]

Nice work.

That's the beauty of slow cooker pulled pork as well, get up 30 mins early for work, toss everything in and have a delicious meal when you get home.

[6793026]

i think it's really cool that some of your guys are giving us inputs. people don't understand doing something for fun versus working on the line is totally different. You are right, you stnad there for hours on end and you hvae to work with perfect timing to ensure the other parts of the dish is incorporated properly. people are good to judge but when it comes down to cooking, it's totally different.

[westopher]

Simple meal tonight, but my god these ribs were tender.
Ribs with garlic redskin mash, and a mickeys.
Ribs rubbed with smoked paprika, crushed garlic, brown sugar, salt, black pepper, cayenne. Braised on a bed of mirepoix, then finished roasted with homemade bbq.
http://i99.photobucket.com/albums/l308/westopher2006/26D06D66-5666-40C1-A2F3-3CF1D2CFDE7E-3787-00000245006B8E11_zpse50cdff2.jpg (http://s99.photobucket.com/user/westopher2006/media/26D06D66-5666-40C1-A2F3-3CF1D2CFDE7E-3787-00000245006B8E11_zpse50cdff2.jpg.html)

[pintoBC_3sgte]

Dinner was pizza

http://i284.photobucket.com/albums/ll13/pintocrazy/51648F78-2D3F-425F-A74A-702D40ADF93C-1996-0000043A10A4DB5C_zpsa9a409ba.jpg

For the sauce I made a spinach pesto with roasted sun flower seeds. Toppings were beef sausage, caramelized onion, crimini mushrooms, tiny bit of shredded pepperoni and chèvre. Drizzled with roasted garlic oil and black fig balsamic reduction.

Haha totally forgot to toss on the grape tomatoes before I cooked it so just ate em as I had the pizza :)

[westopher]

Moderately healthy dinner yesterday.
Arugula and spinach salad with shaved shallot and roasted cherry tomatoes. Burnt lemon vinaigrette.
Seared steelhead trout with a light citrus beurre blanc.
http://i99.photobucket.com/albums/l308/westopher2006/F90464D6-56C8-4605-9977-F71E1DEF7EE2-5488-00000333D3CE5286_zps708cba39.jpg (http://s99.photobucket.com/user/westopher2006/media/F90464D6-56C8-4605-9977-F71E1DEF7EE2-5488-00000333D3CE5286_zps708cba39.jpg.html)

[bcrdukes]

Moderately healthy dinner yesterday.

Probably healthier than 90% of what people post in the "Last place you ate" thread. :fullofwin:

[freakshow]

All these cooks talk about their 15-18 hour days all week have been reading too much kitchen confidential. Its not like it used to be. I did a 21 hour day followed by an 16 hour day once, but that was once haha.

Maybe not 15-18 hour, but my wife has worked at a number of fine dining restaurants, and her shifts would frequently be ~2-12 or 3-1.

So even though 10 hours isn't too crazy, I found that the fact that it's the latter half of the day really screws you over, unless all of your friends are also chefs.

Working 10 hours a day from M-F, 8-6 is completely different than working W-Sun, 3-1AM, even though its the same amount of time..

[bcrdukes]

^
How does one get paid for that amount of time? Is it typically a set salary + tips or are you paid for your hours worked + overtime + tips?

(Sorry for the noob question - I have no experience in the restaurant industry unless McDonald's counts.)

[westopher]

For a lot of places it's a day wage, which ends up working out to minimum wage or less + tips. Any place with a proper business plan pays hourly like a normal job though or offers appropriate day wages or salaries. All depends on the place and position, but some places are embarrassing about the way they treat staff in order to offer "learning experience"
Posted via RS Mobile

[IfUCare]

https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-ash3/554162_10152773152900374_2072766499_n.jpg

https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-frc1/318800_10152773152665374_536010195_n.jpg

japanese style braised pork belly with daikon

https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-ash3/521878_10152773152725374_2028749067_n.jpg

Korean inspired chicken with glutinous rice soup

https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-ash3/922869_10152773152620374_2008144341_n.jpg

Dessert was baked apple, cinnamon, and pecans

[punkwax]

First go at baked Finnish pancakes... delicious!

http://i72.photobucket.com/albums/i199/nodnarb17/20130421_110712_zps8eb66ab3.jpg

[GFitTrain]

Chocolate Protein Greek Yogurt Pudding

[Xu.Vi]

For a lot of places it's a day wage, which ends up working out to minimum wage or less + tips. Any place with a proper business plan pays hourly like a normal job though or offers appropriate day wages or salaries. All depends on the place and position, but some places are embarrassing about the way they treat staff in order to offer "learning experience"
Posted via RS Mobile

Hahahahhah yep, "learning experience" = underpay workers. Though as a cook we may think this is an excellent idea but for others with "bigger" bills to pay - they usually stay with hotels as compensation + benefits will be fine enough.

[6793026]

enough said

http://img823.imageshack.us/img823/1292/hotdogbun.jpg (http://imageshack.us/photo/my-images/823/hotdogbun.jpg/)

http://img33.imageshack.us/img33/7771/hotdogbun3.jpg (http://imageshack.us/photo/my-images/33/hotdogbun3.jpg/)

http://imageshack.us/a/img339/1308/cinnamonbun5.jpg

http://imageshack.us/a/img827/6036/cinnamonbun4.jpg
http://imageshack.us/a/img832/3928/cinnamonbun.jpg

[punkwax]

Wing thread started a craving I couldn't ignore.

Simmered a sauce with pineapple juice, soy sauce, shot of hoisin with a bunch of minced garlic, ginger and a hefty shot of sriracha.

http://i72.photobucket.com/albums/i199/nodnarb17/20130429_172723_zps42c5abb4.jpg

[Culverin]

enough said

http://img823.imageshack.us/img823/1292/hotdogbun.jpg (http://imageshack.us/photo/my-images/823/hotdogbun.jpg/)

http://img33.imageshack.us/img33/7771/hotdogbun3.jpg (http://imageshack.us/photo/my-images/33/hotdogbun3.jpg/)


You know how to do chinese baking?
:pokerface:

[westopher]

Seared Ling cod with a herb beurre blanc, arugula salad, and poached steelhead on a rice and potato croquette, with a maple beurre monte and purple radish micro greens.
https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-ash4/250164_10151393499041845_769977724_n.jpg

[6793026]

Culverin: just type in chinese baking buns and there are a whole list of buns available to bake. note to self, should start investing in bread flour and not use all purpose.

it also takes 4 hours to proof the dough so be prepared to wait

[donjalapeno]

waiting is the WORST part of cooking. gahh

[Xu.Vi]

waiting is the WORST part of cooking. gahh

Love sitting around waiting :D more relaxing than having to work on an endless list of mise en place while at work

But speaking of waiting.....I was in Hawaii for work exp and was able to learn how cook a roast pig in basically, a sand oven for roughly 8 hours..then goes through a traditional ceremony (Luau) before carving.


how it all started - lit the logs which heated up the rocks
http://i.imgur.com/dzbeSiT.jpg
unraveling
http://i.imgur.com/txVjfdb.jpg
fire resistant cloth
http://i.imgur.com/yfvX7CN.jpg
banana leaves? forget
http://i.imgur.com/dBDrV6j.jpg
the gold *_* pig, turkey (in tin foil), and sweet potatoes on bottom right
http://i.imgur.com/roVB4Ff.jpg
http://i.imgur.com/3eZBZbo.jpg

[6793026]

^ i MOFO hate waiting, esp now whe i'm baking freaking bread and wiating for yesast...FMLLLLL
but u know what.. .it teaches you patience and hey, if you fail, you try again. it builds character i guess.

[IfUCare]

this is how you make a BBQ duck

Stuff the duck with secret spices and sew it back up.
https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-ash4/464817_10152805901865374_1082529688_o.jpg

pour hot water over it to slightly cook the skin
https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-ash3/919057_10152805901855374_644106634_o.jpg

prepare skin wash with hot water, maltose, and vinegar
https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-ash3/919153_10152805901835374_1036793330_o.jpg

brush solution onto the duck, and air dry overnight ( screw you food safe)
https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-frc1/479318_10152805901980374_1987881550_o.jpg

Roast that sucker
https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-frc1/479322_10152805902200374_767120563_o.jpg

Chop it!!!

https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-frc1/914044_10152805902260374_1987436768_o.jpg

Enjoy!

https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-ash4/465268_10152805902335374_1550250944_o.jpg

[NLY]

this is how you make a BBQ duck

Stuff the duck with secret spices and sew it back up.
https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-ash4/464817_10152805901865374_1082529688_o.jpg

pour hot water over it to slightly cook the skin
https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-ash3/919057_10152805901855374_644106634_o.jpg

prepare skin wash with hot water, maltose, and vinegar
https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-ash3/919153_10152805901835374_1036793330_o.jpg

brush solution onto the duck, and air dry overnight ( screw you food safe)
https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-frc1/479318_10152805901980374_1987881550_o.jpg

Roast that sucker
https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-frc1/479322_10152805902200374_767120563_o.jpg

Chop it!!!

https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-frc1/914044_10152805902260374_1987436768_o.jpg

Enjoy!

https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-ash4/465268_10152805902335374_1550250944_o.jpg

Wow looks so good!

You should make a video and include the ingredients for the spices/rub!

[bcrdukes]

Not really a creation, but I took advantage of the weather today and roasted my first batch of coffee beans today for my espresso machine.

Roasting using a popcorn machine
http://www.trianglecafe.ca/misc/bcrdukes/bcr_roast1.jpg

The finished result. Will need to de-gas overnight before I can use it.
http://www.trianglecafe.ca/misc/bcrdukes/bcr_roast2.jpg

[IfUCare]

Wow looks so good!

You should make a video and include the ingredients for the spices/rub!

wish i could, it's a family recipe. Dad wouldn't be pleased..

I should rename this thread to: "This is why i'm fat"

twice cooked pork belly with onion & apple velouté .

confit the pork belly in duck fat.
https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-ash3/922617_10152813821570374_954028848_o.jpg

cooked for 3 hours
https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-frc1/466959_10152813821485374_1988233215_o.jpg

After being flatten for an afternoon

https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-ash4/475148_10152813821590374_834367938_o.jpg

trying to get the pork belly to have crackling

https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-frc3/459801_10152813821730374_1777378657_o.jpg

not, bad it's mighty tender and skin is passably crunchy

https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-ash4/919573_10152813821810374_1561383252_o.jpg

oh, also a sake cream of corn soup with crab meat

https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-frc1/905412_10152813821905374_106299552_o.jpg

[Culverin]

Want to try that soup.


Also.
Why does that duck look so lean?
Ducks I usually end up buying are full of fatty yummyness.

[subordinate]

Not really a creation, but I took advantage of the weather today and roasted my first batch of coffee beans today for my espresso machine.

Roasting using a popcorn machine
http://www.trianglecafe.ca/misc/bcrdukes/homeroast_may5_1.jpg

The finished result. Will need to de-gas overnight before I can use it.
http://www.trianglecafe.ca/misc/bcrdukes/homeroast_may5_2.jpg

Never had my own roasted coffee beans before, is it really worth it for all that trouble?

[Nlkko]

That roasted duck is soooo leggittttt.

[bcrdukes]

Never had my own roasted coffee beans before, is it really worth it for all that trouble?

I'm not sure what you consider trouble. Here's all I had to do.

1. Plug in pop corn machine
2. Put in beans
3. Set the timer to 5 to 6 minutes
4. Lay the beans out onto a pan and let it cool and de-gas

Total time - 15 minutes. Fresh coffee guaranteed.

And yes, it's worth "the trouble." I roasted 4 batches last year at the end of the summer/fall season (I was a little late in doing this) and it is some of the most delicious espresso I've had. On the other hand, I personally prefer to get my hands dirty and to treat this like an experiment so part of the satisfaction is the process itself. :)

[subordinate]

Shieettt,

I didn't know it was that easy. I almost wish you didn't tell me, with my addiction and all. lol.

I have to try this out. It might just blow my mind. Time to look for a popcorn machine at the thift store.

[bcrdukes]

^
I bought mine at London Drugs for $20 - $25! :)

[electronblue]

Is just using a timer a good way to roast coffee beans? I've always heard you have to really pay attention and listen to the coffee crack. A medium roast is between the first crack and the 2nd crack. A dark roast is after the 2nd crack but it takes a really skilled roaster to find the balance between a dark roast and burnt coffee beans. (the 2nd crack is also a lot softer sounding than the 1st crack). I've never tried this myself - it's just stuff I read on the internet.

[bcrdukes]

Is just using a timer a good way to roast coffee beans? I've always heard you have to really pay attention and listen to the coffee crack. A medium roast is between the first crack and the 2nd crack. A dark roast is after the 2nd crack but it takes a really skilled roaster to find the balance between a dark roast and burnt coffee beans. (the 2nd crack is also a lot softer sounding than the 1st crack). I've never tried this myself - it's just stuff I read on the internet.

It isn't the best way to be honest - I won't lie. It's harder for most home roasters/enthusiasts to roast at home because in order for you to properly roast according to first/second crack etc, you have to have a controlled environment. I have to roast in my garage because it's properly ventilated and I can easily sweep the mess into the garden for compost. I tried roasting in my basement but it gets too smokey and it's too cool inside so I don't get consistent results. I've found that roasting half a cup of beans in the popcorn machine for about 6 or 7 minutes will reach second crack. Again, this is just a general guideline. I didn't really pay too much attention. :p

After experimenting myself a few times, I stuck to some general guidelines from what I've read on the Internet and from my own experience. I don't roast my own beans down to a science (or at least I try to to a certain point) but in the end, the process itself and the final product is the most satisfying. :D

I pulled two shots on my Rancilio Silvia today and the results were excellent. A little bit on the acidic side so I need to let it de-gas for another day or two. I screwed up on the first batch as I put in too many beans the first time. The second and third batches were more consistent so ultimately, my fault.

[bcrdukes]

Pork sirloin tip roast and salad

[punkwax]

Wife instaglammed mother's day dinner.

Cedar plank lemon dill salmon, scalloped potatoes, balsamic butter wok'd spinach and grilled red peppers.
http://i72.photobucket.com/albums/i199/nodnarb17/photo-1_zps0edfdc86.jpg

[OTG-ZR2]

First time doing cedar plank salmon... turned out excellent! Took off the grill but left on the board to finish cooking. Flaked apart perfectly. Good smokey/cedar flavour.

Just gotta clean out the grill from all ash.

https://lh5.googleusercontent.com/-KS9f44aaOEQ/UZBQPnKe4iI/AAAAAAAAEOU/sFOw3oEt4FY/w902-h677-no/IMG_20130512_191630.jpg

[punkwax]

Next time try top grill and indirect heat. That way the plank won't burn.

[OTG-ZR2]

Lol noob mistake. It was pissing rain out so i just wanted to finish it up.

[westopher]

Donairs at work today for staff meal. East coast style. Halifax donairs in van fucking suck. Alberta and the far east do sweet sauce right, so we decided to make it.
https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-prn1/945040_10151410991176845_1841529790_n.jpg
https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-frc3/969925_10151411335611845_92821082_n.jpg

[bcrdukes]

Are these available on the menu? :fullofwin:

[westopher]

My bosses wish. After having all my friends from edmonton that live here light up my phone/facebook after seeing picture, I plan on being the one cashing in on these ahahaha

[bcrdukes]

I don't know what it is, but the donairs I've had in Calgary and in Moncton were pretty kick ass.

[IfUCare]

https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-frc1/600794_10152833252015374_1776312945_n.jpg

bacon wrapped chicken thigh, drizzled with maple syrup when eating

https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-prn1/936997_10152833251995374_39626447_n.jpg

lettuce wrap carnitas with duck fat sweet potatoes, and pluot vingerette mixed greens.

for mother's day she said she wanted seafood and surprise her.

https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-frc3/971709_10152833251965374_2015291641_n.jpg
seafood congee

https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-frc1/401940_10152833252200374_1795969378_n.jpg
baked lobster with cream sauce.

[westopher]

My filet o' fish.
Breaded seabream, buttermilk and chilli fried prawns, pickled jalapeños, tomatoes, and a cornichon dill aioli. It was fucking dope.
http://i99.photobucket.com/albums/l308/westopher2006/4DD94D4D-BD3E-4897-AAAC-47105F3FDA64-26495-000011BE35660552_zpsa87bef24.jpg (http://s99.photobucket.com/user/westopher2006/media/4DD94D4D-BD3E-4897-AAAC-47105F3FDA64-26495-000011BE35660552_zpsa87bef24.jpg.html)

[Culverin]

IfUCare, what is in that seafood congee?
And how did you make that cream sauce.



Westopher, That donair looks :sweetjesus:

However, I've lived in Vancouver all my life.
I guess that means I've never tried a legit donair?
If I can't have you make me one, where is my next best place to try?

[Xu.Vi]

IfUCare, what is in that seafood congee?
And how did you make that cream sauce.



Westopher, That donair looks :sweetjesus:

However, I've lived in Vancouver all my life.
I guess that means I've never tried a legit donair?
If I can't have you make me one, where is my next best place to try?
not SFU burnaby campus LOL

[Xu.Vi]

My filet o' fish.
Breaded seabream, buttermilk and chilli fried prawns, pickled jalapeños, tomatoes, and a cornichon dill aioli. It was fucking dope.
http://i99.photobucket.com/albums/l308/westopher2006/4DD94D4D-BD3E-4897-AAAC-47105F3FDA64-26495-000011BE35660552_zpsa87bef24.jpg (http://s99.photobucket.com/user/westopher2006/media/4DD94D4D-BD3E-4897-AAAC-47105F3FDA64-26495-000011BE35660552_zpsa87bef24.jpg.html)

that looks fing delicious.....

[westopher]

IfUCare, what is in that seafood congee?
And how did you make that cream sauce.



Westopher, That donair looks :sweetjesus:

However, I've lived in Vancouver all my life.
I guess that means I've never tried a legit donair?
If I can't have you make me one, where is my next best place to try?
Dude I'll make you one. Its still not as good as my favourite donair place in edmonton, but when I go home I think I am going to ask him to give me the recipes. After going in their weekly for 3 years, and helping him out on the occasional lunch rush for half hour when I'd just be coming in for lunch we developed a good relationship.

[Xu.Vi]

Dude I'll make you one. Its still not as good as my favourite donair place in edmonton, but when I go home I think I am going to ask him to give me the recipes. After going in their weekly for 3 years, and helping him out on the occasional lunch rush for half hour when I'd just be coming in for lunch we developed a good relationship.

must.get.invite.

[IfUCare]

IfUCare, what is in that seafood congee?
And how did you make that cream sauce.



Westopher, That donair looks :sweetjesus:

However, I've lived in Vancouver all my life.
I guess that means I've never tried a legit donair?
If I can't have you make me one, where is my next best place to try?

seafood was blue crabs, tiger prawns, bay scallops, clams, shitake mushrooms.

cream sauce is your standard one i found on line

butter,onion,garlic, bacon,cream, and a dash of white wine.

[westopher]

I'm beginning to feel like I'm spamming this thread. Hand made pappardelle, cherry tomatoes, pork belly, smoked onion veal jus, chillies
https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-ash4/380946_10151414289501845_1346888844_n.jpg
On that note though, I've gotta say, this thread has pumped me up to make some more fun stuff when I'm at work, and at home. There is so much good shit being put up by people in here. Its helping a jaded old cook take a little more time to play around with food, so thanks to all the regular posters in here.

[bcrdukes]

westopher,

You mentioned that you're a jaded cook. :D So let me seek your advice as a professional.

I have 2 more packs of pork sirloin tip roast left. So far, I've put it in the oven on broil @ 325 for an hour. The first time around, I fucked up. Left it in there for 1.5 hours in fear I'll undercook it. It was a little overcooked but better safe than sorry. Second time around, came out nice and moist with a very light pink centre.

Each time I take it out, I wrap it in a tin foil immediately for about 3 - 5 mins. I've drizzled olive oil on it and rubbed spices over it prior to throwing it into the oven. Do you have any suggestions on how I can get it even more moist/tender and to get more flavour out of this roast?

So far I've used:
- garlic cloves (I stabbed it and shoved the cloves in)
- thyme
- rosemary
- salt
- pepper

I'm probably missing a few other things. Any suggestions on preparation/cooking method is appreciated! :)

(FYI - I am a terrible cook. I cannot cook for the life of me.)

[Xu.Vi]

westopher,

You mentioned that you're a jaded cook. :D So let me seek your advice as a professional.

I have 2 more packs of pork sirloin tip roast left. So far, I've put it in the oven on broil @ 325 for an hour. The first time around, I fucked up. Left it in there for 1.5 hours in fear I'll undercook it. It was a little overcooked but better safe than sorry. Second time around, came out nice and moist with a very light pink centre.

Each time I take it out, I wrap it in a tin foil immediately for about 3 - 5 mins. I've drizzled olive oil on it and rubbed spices over it prior to throwing it into the oven. Do you have any suggestions on how I can get it even more moist/tender and to get more flavour out of this roast?

So far I've used:
- garlic cloves (I stabbed it and shoved the cloves in)
- thyme
- rosemary
- salt
- pepper

I'm probably missing a few other things. Any suggestions on preparation/cooking method is appreciated! :)

(FYI - I am a terrible cook. I cannot cook for the life of me.)

Give the meat a GOOD BROWN (very important) sear to seal it completely to prevent juices from exiting the meat. Try to make your garlic inserting slots as small as possible to reduce fluid loss! Try to roast it for a shorter period of time and extend your resting period for the meat. Also, making a simple bed of mirepoix of carrots/celery/and onion for your meat to sit on while cooking allows you to utilize lost juices and make a sauce out of it in the end.

Just my 2 cents.

Really surprised that your meat didn't turn out awkwardly cooked due to broiling!

[bcrdukes]

Ok, how do you sear it? :suspicious: (No joke - this is a serious question.)

And as for broil - should I be using bake? :suspicious:

(Edit: I am using a very old oven, probably 35 years old!)

[westopher]

No need for broil, just set the oven to bake. Agreed with the good hard sear and over top of the bed of mirepoix. The real key to any properly cooked meat is proper resting time. If you are wanting your roast medium, pull it out at med rare and let it rest for a good 15-20 minutes. Residual heat will give your meat a much more even temp and consistency throughout. Don't be afraid to use a meat thermometer and check it often. A good rule of thumb for a nicely cooked roast is when you see the meat start to have small droplets of red sweat out all over the meat, its good to pull it out and rest, but as I said, a meat thermometer is more accurate than any cook (if its calibrated). The key to good flavour is the right amount of salt to bring out the natural flavours and a well marbled piece of meat.
If you want to go a step further, marinating the meat for 24-48 hours helps. I like a bit of acidity like lemon juice or red wine (but just a small amount or you will actually coagulate the proteins) garlic, thyme, pepper, whatever else you like, and a healthy coat of oil in a bag or sealed container. Salt beforehand though is unnecessary and will remove moisture from the meat.

[westopher]

Sear in a big stainless or cast iron pan. On the stove, crank the heat to hot as fuck, oil in the pan when its hot, brown all sides of the meat.

[bcrdukes]

Oh shit. Thanks guys. Will try it this weekend! :)

[Xu.Vi]

Ok, how do you sear it? :suspicious: (No joke - this is a serious question.)

And as for broil - should I be using bake? :suspicious:

(Edit: I am using a very old oven, probably 35 years old!)

:P
To sear the roast you basically heat up a pan HOT with either vegetable oil or what I do is equal parts olive and vegetable (olive oil burns at high temp). Once smoking hot (literally), sear all "sides" of the roast completely as you would sear a steak to get a nice brown color on both sides (but in this case, your whole roast should be all-around browned). Yes, you should be baking as broiling does not maintain an even temperature throughout the oven.

[bcrdukes]

Yes, you should be baking as broiling does not maintain an even temperature throughout the oven.

Wow, did not know this! Thanks! :woot2:

[Xu.Vi]

Wow, did not know this! Thanks! :woot2:

Good luck! Will be expecting pics :thumbsup:

[bcrdukes]

Now I'm nervous hahaha

[Culverin]

Give the meat a GOOD BROWN (very important) sear to seal it completely to prevent juices from exiting the meat. Try to make your garlic inserting slots as small as possible to reduce fluid loss! Try to roast it for a shorter period of time and extend your resting period for the meat. Also, making a simple bed of mirepoix of carrots/celery/and onion for your meat to sit on while cooking allows you to utilize lost juices and make a sauce out of it in the end.

Just my 2 cents.

Really surprised that your meat didn't turn out awkwardly cooked due to broiling!


fyi,
Actually searing to "seal in juices" is a myth.
The reason you should sear is to achieve the maillard reaction. The browning of meat which gives flavor. That's the same reason people sear before braising a stew and the same reason you sear your ground beef before making a chili. It's not about moisture, but rather taste.


For juiciness, rest your meat and don't overcook the sucker.
Ever cut into a steak and all the juices just gush out everywhere?
That's because you didn't rest it long enough.

Cook it only long enough to get your sear.
And cook it only high enough to get your desired internal temp.


My roast method is low and slow to your desired internal temp.
Rest, then sear the crap out of it in a blazing hot oven.

[westopher]

fyi,
Actually searing to "seal in juices" is a myth.
The reason you should sear is to achieve the maillard reaction. The browning of meat which gives flavor. This is true. Remember most cuts of meat are muscle other than the obvious organ meats, and there is nothing heat can do to make them water tight.

[Culverin]

Now I'm nervous hahaha

Don't be nervous.
Don't rush yourself. Get all your prep out of the way first.
And give yourself extra time.

If you got questions, I think we have enough knowledge here to answer most of it.

[Xu.Vi]

This is true. Remember most cuts of meat are muscle other than the obvious organ meats, and there is nothing heat can do to make them water tight.

I'VE BEEN LIED TO. But wow, LOL this is something new to me

[punkwax]

Get all your prep out of the way first.

Best advice in this thread so far.

[MeowMeow]

had left over lobster and shrimp so made summer salad for lunch :)

http://imageshack.us/a/img594/4913/img20130519160706.jpg
Posted via RS Mobile

[Eternal_SiR]

made some slow smoked pork butt
http://i833.photobucket.com/albums/zz260/Eternal_SiR/20130505_194807_zps73dfcbfb.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/20130505_194807_zps73dfcbfb.jpg.html)

spot prawns 3 ways
Louisiana Boil, Grilled with white wine cilantro, and steamed, dipping sauces were a roasted garlic chive butter, saffron vinaigrette, spicy sesame soy
http://i833.photobucket.com/albums/zz260/Eternal_SiR/IMG_20130512_063912_zps94c502b9.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/IMG_20130512_063912_zps94c502b9.jpg.html)
http://i833.photobucket.com/albums/zz260/Eternal_SiR/20130511_194437_zps058515c2.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/20130511_194437_zps058515c2.jpg.html)

Avocado Gazpacho with smoked dungeoness crab and cilantro
http://i833.photobucket.com/albums/zz260/Eternal_SiR/IMG_20130512_063631_zps5fc80985.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/IMG_20130512_063631_zps5fc80985.jpg.html)

Horseradish Caesars with jumbo prawns, olive and crunchy bean
http://i833.photobucket.com/albums/zz260/Eternal_SiR/20130318_185408_zps9df7cbc3.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/20130318_185408_zps9df7cbc3.jpg.html)

This morning breakfast, Everything bagel sandwich with cheese omelet, spinach, fresh avocado and bacon.
http://i833.photobucket.com/albums/zz260/Eternal_SiR/IMG_20130519_104614_zps4c0e0396.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/IMG_20130519_104614_zps4c0e0396.jpg.html)

[bcrdukes]

had left over lobster and shrimp so made summer salad for lunch :)

http://imageshack.us/a/img594/4913/img20130519160706.jpg
Posted via RS Mobile

Where's the 24K gold rimmed plate? :alone:

[broken_arrow]

Got some spotted prawns today...
http://i607.photobucket.com/albums/tt153/broken_arrow63/922844_10101793366316602_89778613_n.jpg (http://s607.photobucket.com/user/broken_arrow63/media/922844_10101793366316602_89778613_n.jpg.html)

[IfUCare]

https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-prn2/979863_10152856267990374_219960579_o.jpg

1. chilli lime prawns
2. green curry fish cakes
3. lemon grass roasted cornish game hen
4. coconut milk rice

= happy me

[WhiteVitz]

My lunch today. Tomato Eggs with a toast

http://www.tastyvancouver.com/wp-content/uploads/2013/05/IMG_1987.jpg

[miss_crayon]

https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-prn1/944844_560193987653_457776354_n.jpg
Chicken florentine! SO good.

[Culverin]

^
I want both of those.
I have a huge thing for comfort food.

[WhiteVitz]

^
I want both of those.
I have a huge thing for comfort food.

Any idea what I can do to improve the plating? I suck so bad at plating

[Culverin]

Cut toast in half (diagonally) and stack one piece at an angle?
Your toast is the side. The star is your eggs and tomatoes. Don't hide it behind your toast?
Iunno man, not exactly my forte.

[IfUCare]

https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-ash4/404378_10152885605675374_851977610_n.jpg

first attempt at making fried taiwanese pork chop, need higher temp next time for better crust.
still pretty good

[Xu.Vi]

fried rice
http://i.imgur.com/wxOe2rg.jpg

[IfUCare]

https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-ash3/737013_10152898235720374_671377786_o.jpg

strip loin, wilted baby spinach, scallops, and mashed potato

https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-frc3/468532_10152898235685374_750187118_o.jpg

just the way i liked it

https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-ash4/976191_10152898235710374_2082144044_o.jpg

lazy saturday morning brunch, scrambled eggs, broccoli puree, baked potato fries, and a couple of links of sausages

[donjalapeno]

^ excuse me if my thinking is wrong. But why the puree?? why not just have your normal broccoli sauteed in butter with roasted pecans? I hate puree, the taste and texture is off imo. Its like eating baby food.

[IfUCare]

^ excuse me if my thinking is wrong. But why the puree?? why not just have your normal broccoli sauteed in butter with roasted pecans? I hate puree, the taste and texture is off imo. Its like eating baby food.

i eat about 2 heads of broccoli 4-5 days a week...
don't ask why..
i've eaten it in any and every form possible..
i felt like puree today

[Xu.Vi]

i eat about 2 heads of broccoli 4-5 days a week...
don't ask why..
i've eaten it in any and every form possible..
i felt like puree today

whats your favorite style?

[IfUCare]

whats your favorite style?

lightly blanched in salted water, then drizzle olive oil and grate a little hard cheese and black pepper on it.

[Hondaracer]

It's fine to eat spotted prawns raw no? Like if I was to do some sushi or Somthing
Posted via RS Mobile

[Integgyy]

It's fine to eat spotted prawns raw no? Like if I was to do some sushi or Somthing
Posted via RS Mobile

i ate half of pound of raw prawns just yesterday and im still living. just be sure to take out the intestinal trac cause nobody wants to eat shit.

[Culverin]

It's fine to eat spotted prawns raw no? Like if I was to do some sushi or Somthing
Posted via RS Mobile

Yep. I've been doing that for years.

I usually give it a quick rinse with salted water, drain them dry, then pop them into the freezer for like 10 minutes.
It seems to tighten up the flesh and make it more crisp.

But I would only do it to really fresh prawns.
Like they are still live and jumping around.

[Hondaracer]

Yea for sure, good tip on the freezer part!

Gonna attempt making some sushi next weekend I think
Posted via RS Mobile

[IfUCare]

https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-ash4/965774_10152904836090374_1820342790_o.jpg

slow braised chilli lamb shank

[WhiteVitz]

just wondering what place do you guys recommend for buying some duck breast and lamb rack?

[westopher]

Phone Windsor meats. They are the only place I know that gets good quality specialty meats and doesn't charge you your first born for it.
Posted via RS Mobile

[Culverin]

If you can break down a chicken, you can break down a duck.
If you're talking breasts alone, a whole duck is still cheaper I think? $12-14 depending on the size of the duck.
Then you get the legs for confit and bones as well.
I get mine from Supreme Meat a distributor.
or Triple A, a neighborhood asian run grocery store.

Other asian shops will have duck too.


I would be going to T&T or Costco for lamb racks.

[Eternal_SiR]

Roasted Garlic and Chive Brown Butter Seared Scallops
Mango Salsa
Pesto Aioli

http://i833.photobucket.com/albums/zz260/Eternal_SiR/SAM_1422_zps4d268e7a.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/SAM_1422_zps4d268e7a.jpg.html)

[bcrdukes]

No need for broil, just set the oven to bake. Agreed with the good hard sear and over top of the bed of mirepoix. The real key to any properly cooked meat is proper resting time. If you are wanting your roast medium, pull it out at med rare and let it rest for a good 15-20 minutes. Residual heat will give your meat a much more even temp and consistency throughout. Don't be afraid to use a meat thermometer and check it often. A good rule of thumb for a nicely cooked roast is when you see the meat start to have small droplets of red sweat out all over the meat, its good to pull it out and rest, but as I said, a meat thermometer is more accurate than any cook (if its calibrated). The key to good flavour is the right amount of salt to bring out the natural flavours and a well marbled piece of meat.
If you want to go a step further, marinating the meat for 24-48 hours helps. I like a bit of acidity like lemon juice or red wine (but just a small amount or you will actually coagulate the proteins) garlic, thyme, pepper, whatever else you like, and a healthy coat of oil in a bag or sealed container. Salt beforehand though is unnecessary and will remove moisture from the meat.

Quick update: Did this earlier this evening and the pork loin came out SO much more juicy and tender. :sweetjesus:

I feel like I'm a professional now. :troll:

Thanks again! :D

[pintoBC_3sgte]

from a weekend or two ago...

prime rib
http://farm6.staticflickr.com/5341/8995620831_d9dcf945c0_c.jpg

yorksire pudding
http://farm8.staticflickr.com/7366/8996843118_9eca8447fb_c.jpg

roasted garlic for mashed potatoes
http://farm3.staticflickr.com/2821/8995631141_b474471853_c.jpg

roasted garlic mashed
http://farm9.staticflickr.com/8542/8996822016_6be16a048f_c.jpg

pan roasted carrots
http://farm6.staticflickr.com/5450/8996814210_e261488e5f_c.jpg

prime rib sliced
http://farm8.staticflickr.com/7403/8995664867_b6acbdf24d_c.jpg

[pintoBC_3sgte]

posted dinner in the smoking thread, but thought dessert would be better in this thread

made a dulche de leche cheesecake topped with a dulche de leche mousse

filling poured over the crust
http://farm4.staticflickr.com/3710/9004273438_83e13a7bb7_c.jpg

out of the oven after 45 mins
http://farm8.staticflickr.com/7341/9004284832_8c578865c5_c.jpg

ring removed after the mousse set for 8 hours, and drizzled with more dulche de leche
http://farm3.staticflickr.com/2823/9004282232_280b8a7f92_c.jpg

yum!
http://farm6.staticflickr.com/5332/9004278804_3508744b9d_c.jpg

[miss_crayon]

https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-ash4/999659_562063965203_1360486078_n.jpg

First time making pho!! I have to say, I was quite impressed with myself considering I've never done this nor am I Vietnamese. Broth took me 2 days to make but in the end..turned out a bit fattier than expected (used oxtail).

My only beef (haha!) was that I used the thicker rice noodles and it soaked up the soup base WAY too fast. I should have ran cold water over it right after to stop it from cooking any longer but forgot this step :(

[westopher]

Quick update: Did this earlier this evening and the pork loin came out SO much more juicy and tender. :sweetjesus:

I feel like I'm a professional now. :troll:

Thanks again! :D
I have cooked with people that have 10+ years experience and still cant properly cook a piece of pork! You are practically already professional.

[bcrdukes]

Time to start my own cooking YouTube channel. :troll:

[Eternal_SiR]

had family over on the weekend
http://i833.photobucket.com/albums/zz260/Eternal_SiR/IMG_20130607_211127_zpsea50dc95.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/IMG_20130607_211127_zpsea50dc95.jpg.html)
http://i833.photobucket.com/albums/zz260/Eternal_SiR/IMG_20130608_113123_zps9195c3a2.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/IMG_20130608_113123_zps9195c3a2.jpg.html)

8 hours later. Basted with a home made guiness and chipotle bbq sauce. Beer in the water tray. Smoked with Hickory chips
http://i833.photobucket.com/albums/zz260/Eternal_SiR/20130608_194841_zps70a0ef1c.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/20130608_194841_zps70a0ef1c.jpg.html)

Paired with home made grainy mustard potato salad, smoked bacon mac and cheese topped with Roaring 40's blue cheese and crispy onions
http://i833.photobucket.com/albums/zz260/Eternal_SiR/20130608_195806_zpsdcc95395.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/20130608_195806_zpsdcc95395.jpg.html)

The cheese... this is a $100 wheel
http://i833.photobucket.com/albums/zz260/Eternal_SiR/IMG_20130608_112831_zps8929dd23.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/IMG_20130608_112831_zps8929dd23.jpg.html)
http://i833.photobucket.com/albums/zz260/Eternal_SiR/20130608_161020_zps41b3b945.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/20130608_161020_zps41b3b945.jpg.html)

[Xu.Vi]

Dipped them in boiled water for a few minutes and ate as is. No end product photo but you can kind of guess :P

http://i.imgur.com/1LCZyGu.jpg

[bcrdukes]

Is that OPI nail polish? :troll:

[Xu.Vi]

Is that OPI nail polish? :troll:

LOL close...close...deborah lippman :badpokerface:

[miss_crayon]

https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-prn2/971108_562170566573_82761699_n.jpg
Steak and scallops with a merlot sauce.

I know the steak looks burnt but it was just the exterior. Inside was the perfect medium rare!

[IfUCare]

https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-frc3/979840_10152950238950374_484121287_o.jpg

Giant Pot of Coq au Vin for lunch.

https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-prn1/1025357_10152946816160374_347673821_o.jpg

Pork Belly stuffed with manchego cheese, and quiche jelly

https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-ash3/1025646_10152946816965374_1816969860_o.jpg

"8 treasure duck"

https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-prn1/1015638_10152946816240374_731986459_o.jpg

lobster in "lai yau"

[Culverin]

Dipped them in boiled water for a few minutes and ate as is. No end product photo but you can kind of guess :P

http://i.imgur.com/1LCZyGu.jpg

What kind of crab is that?
Did you make a dipping sauce for the crab?



"8 treasure duck"

https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-prn1/1015638_10152946816240374_731986459_o.jpg

lobster in "lai yau"

I would wife whoever made those in a heart beat.
:toot:

[Expresso]

westopher: where in Edmonton can this donair be found? Will be there sometime this year. Any other places you suggest for eating? I usually try to hit up Corso32 when I'm there.

I also picked up this book recently as well. Goes really into detail the science behind good cooking techniques. If you ever asked yourself why this works when you're cooking this explains it.
http://ecx.images-amazon.com/images/I/51yb6KWMc5L._BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35,-76_AA300_SH20_OU15_.jpg

[westopher]

High voltage is the best donair in the city. If Taso (the old greek guy with grey hair) is working, and you say you heard from someone in vancouver that always came there he will actually know it was me haha. I used to go twice a week. Culina, three boars and corso 32 are the best places there I've heard, but I've never been to any of them. The Greenhouse is the restaurant I'm a founding partner of if you are in the mood for a quick salad or wrap for a healthy lunch. I also really like the atmosphere and beer selection of sugarbowl and they have pretty good food. In all honesty though, edmonton is literally a decade behind vancouver in terms of creativity and quality of food. The only must is High voltage, anything else there is the same thing here, but likely done better.

[IfUCare]

What kind of crab is that?
Did you make a dipping sauce for the crab?




I would wife whoever made those in a heart beat.
:toot:


WHAT? i'm not good enough for you? :fuuuuu:

[Xu.Vi]

What kind of crab is that?
Did you make a dipping sauce for the crab?



It's snow crab. This was actually my first year seeing it live in Vancouver...that or I haven't been exposed to enough fish markets here.
I had some garlic dill butter made but I preferred its natural flavors :D

[IfUCare]

https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-ash4/1048810_10152998134760374_1320887189_o.jpg

rice noodle with stewed beef

https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-frc3/1008922_10152998134810374_2087685965_o.jpg

Crab in cream sauce

https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-prn2/1039505_10152998134825374_1158206334_o.jpg

Slow roasted chicken with crispy skin

https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-ash4/1039607_10152998135870374_574724748_o.jpg

Tamago roll with wilted kale

https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-ash4/1052551_10152998134955374_1780218029_o.jpg

Braised lamb chops on rice

[Eternal_SiR]

seared and starting the braising. Used both red and white wine
http://i833.photobucket.com/albums/zz260/Eternal_SiR/IMG-20130623-WA0001_zpsa592ce62.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/IMG-20130623-WA0001_zpsa592ce62.jpg.html)

final product over sauted veges and garlic mash
http://i833.photobucket.com/albums/zz260/Eternal_SiR/20130623_193625_zps2430c879.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/20130623_193625_zps2430c879.jpg.html)

my epic ceasers... i forgot to chirzo when taking the picture, pickles, olives, home made pickled jalapano, spicey beans, bacon strips and jumbo prawn
http://i833.photobucket.com/albums/zz260/Eternal_SiR/20130629_145136_zps86f7d7fb.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/20130629_145136_zps86f7d7fb.jpg.html)

[MeowMeow]

http://imageshack.us/a/img542/5189/cwh3.jpg

Made macarons for the first time
Seiving almonds meal took forever
At least the shells turned out okay weepee

[bcrdukes]

Dat 24k gold rimmed plate. :sweetjesus:

[IfUCare]

https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-ash4/1073235_10153045732545374_439294159_o.jpg
Halibut with lemon butter, butter sake clams, and pan seared scallops. With a side of french onion soup.

https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-ash3/1025342_10153045732590374_1645837804_o.jpg
Failed attempt at making soufflé

https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-ash4/470512_10153045733950374_586441492_o.jpg
https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-ash3/1077176_10153045734500374_399035605_o.jpg

Slow roast beef with tomato soup.

https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-prn2/1077212_10153045734550374_526484209_o.jpg

Avocado baked egg with bacon

[asr]

Sautéed Crab in Hot Spicy Sauce
http://farm8.staticflickr.com/7397/9298639428_fcd179c2d3_b.jpg

[WhiteVitz]

Phone Windsor meats. They are the only place I know that gets good quality specialty meats and doesn't charge you your first born for it.
Posted via RS Mobile

http://www.tastyvancouver.com/food/rackoflamb.jpg

Finally got around to get a rack of lamb from Windsor meat store.

Awesome!!!

[VanGirl84]

just wondering what place do you guys recommend for buying some duck breast and lamb rack?

slow on replying... but have you checked out Cioffi's on hastings? I haven't been there myself but I heard they are great butchers and have a wide variety of meats.

[WhiteVitz]

slow on replying... but have you checked out Cioffi's on hastings? I haven't been there myself but I heard they are great butchers and have a wide variety of meats.

Nope, haven't been there. It is kind of far away from my home, but i will go check it out when i am in that area. Thx!


Here is a picture my friend has taken from the meal i cooked last night for 6 people.
http://www.tastyvancouver.com/food/dinner.jpg

[IfUCare]

Deep fry night...

https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-ash4/999981_10153058151090374_1707770438_n.jpg
gotta be healthy gotta eat that veggie first

https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-prn1/1016692_10153058150495374_2130313191_n.jpg
https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-prn1/540690_10153058150465374_1496873366_n.jpg
https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-ash3/945708_10153058150430374_2030288372_n.jpg
https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-frc3/969933_10153058151025374_1784643961_n.jpg
https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-ash4/1002568_10153058151075374_1626232734_n.jpg

[cho]

^those prawns look so tasty right now!

[VanGirl84]

Smoked salmon cucumber appetizer
17880


Mango Relish with shrimp
17881

[WhiteVitz]

Smoked salmon cucumber appetizer
17880


Very nice.. are those onion cream cheese on top?

[VanGirl84]

Very nice.. are those onion cream cheese on top?

I used Boursin garlic & fine herbs

[Culverin]

Where did you get your smoked salmon?

[CharlieH]

of all fucking places i have to come here when i'm starving at 3am

[VanGirl84]

Smoked salmon was from save on foods :)

[Xu.Vi]

of all fucking places i have to come here when i'm starving at 3am

:werd:

[punkwax]

Kale salad for lunch today.

Kale, green onion, carrot, dates, tomato, apple, cucumber, crumbled feta, chopped pecans, dried onion crisps (just experimented with these in a salad, find they add nice texture/flavour) dressed with a little sesame oil, white balsamic and a squeeze of lemon juice.

http://i72.photobucket.com/albums/i199/nodnarb17/IMG-20130803-00701_zpsf9eae59b.jpg

[punkwax]

For the carnivores balking at my kale salad lunch, here's a shot of my perfectly cooked sirloin from the other night:

http://i72.photobucket.com/albums/i199/nodnarb17/IMG-20130730-00696_zps49aa22ad.jpg

Should've taken a pic of the whole plate, but I wasn't thinking about anything other than how damn good it was. Melt in your mouth good. :drool

[Eternal_SiR]

start of my homemade bacon
http://i833.photobucket.com/albums/zz260/Eternal_SiR/IMG_20130805_074017_zps65e7aa4b.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/IMG_20130805_074017_zps65e7aa4b.jpg.html)

Burgers 50/50 ground beef/italian sausage dice kind mushroom and jalapano. Melted brie, home made salsa verde topping and homemade pesto aioli for the bun
http://i833.photobucket.com/albums/zz260/Eternal_SiR/IMG_20130805_200513_zps2875e7f8.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/IMG_20130805_200513_zps2875e7f8.jpg.html)

smoked brisket.. about 8 hours
http://i833.photobucket.com/albums/zz260/Eternal_SiR/IMG_20130805_072922_zpse2e412c3.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/IMG_20130805_072922_zpse2e412c3.jpg.html)

[kcl38]

http://farm4.staticflickr.com/3684/9468198807_907c257f49_c.jpg

Ramen burger. Ramen patties, burger glazed in a soy reduction, green onions, and baby arugula. Inspired by reading this (http://theweek.com/article/index/247904/the-ramen-burger-is-the-new-cronut) on my facebook feed this morning.

[punkwax]

First attempt at a stuffed blue cheese & bacon burger. DELICIOUS.

http://i72.photobucket.com/albums/i199/nodnarb17/burger_zps8d8989b7.jpg

[IfUCare]

family just got a new smoker/bbq.

https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-prn2/1186039_10153146236455374_1208634429_n.jpg

made some ribs

https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-frc3/988277_10153146236580374_688905183_n.jpg

unagi rice

https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-prn2/971068_10153146236575374_1811245682_n.jpg

squid

[westopher]

Harrisa marinated lamb sirloin, couscous, carrot puree.
http://i99.photobucket.com/albums/l308/westopher2006/null_zps3e73456b.jpg (http://s99.photobucket.com/user/westopher2006/media/null_zps3e73456b.jpg.html)

[Culverin]

How do you make carrot puree not taste like baby food?

[westopher]

1000000s of pounds of butter, cumin, salt

[punkwax]

^
http://xb0.xanga.com/584f954302033276523256/m220324379.jpg

[VanGirl84]

First time trying Roast Pork Belly - soo crispy :)

18310

18311

[WhiteVitz]

First time trying Roast Pork Belly - soo crispy :)

18310

18311

What kind of sauce are those?