your creations? [Archive] - Page 3 - REVscene Automotive Forum

pintoBC_3sgte

10-07-2013, 06:51 PM

hmm... realized i haven't posted for a while... so here's a few things I've made

ribs smokin away (did the 2-2-1 method)
http://farm4.staticflickr.com/3711/10148349836_4a57f0145d_c.jpg
ribs off to be foiled
http://farm4.staticflickr.com/3692/10148218754_46be204ebd_c.jpg
after going back on the Q for a hour, basted with a honey garlic bbq sauce i made
http://farm4.staticflickr.com/3714/10148195664_508cf59e01_c.jpg

grilled rib eye with roasted garlic compound butter, salsa verde, and pan roasted carrots
http://farm4.staticflickr.com/3712/10148438676_1c050db00a_c.jpg

http://farm8.staticflickr.com/7395/10148258204_f27519064e_c.jpg

burger.. so juicy!
http://farm6.staticflickr.com/5453/10148423846_62aa45f8d2_c.jpg

ZN6

10-07-2013, 08:08 PM

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 :(

Pro tip: buy the fresh ban pho from T&T. It's located where the fresh thick Chinese rice noodles are and come in 1lb vacuum bags I think. Boil in water for a minute or two to get out the starch and place in bowl then ladle on the broth. Fresh stuff won't suck up soup as much as the dry stuff. Also, if you insist on the non-fresh and dry stuff, soak the dry noodles in warm water for a while until they don't break from bending them before boiling it.

Source: My ex is Vietnamese, I learned from her mom.

pintoBC_3sgte

10-10-2013, 07:09 PM

Gnocchi, tossed in a Thyme Brown Butter and a spritz of lemon
http://farm9.staticflickr.com/8399/10200198803_4b5c4216ba_c.jpg

Hand Made Pappardelle, with a Fresh Roasted Tomato and Roasted Garlic Sauce.
Topped with Roasted Cherry Tomatoes, Shaved Parmesan, and Drizzled with Olive Oil
http://farm8.staticflickr.com/7455/10200139866_256c262b37_c.jpg

More Pappardelle, same as above, but added some Sausage, Grape Tomatoes, and Garlic Bread
http://farm3.staticflickr.com/2860/10200164876_1cf087956e_c.jpg

Vegan Kung Pao, with Roasted Yukon Gold Potatoes, Fried Tofu, Sitting on top of Sticky Coconut Almond Rice. On top is thin sliced Green Onion, Cilantro and Toasted Nori.
http://farm3.staticflickr.com/2858/10200188823_cd5ef9f422_c.jpg

bcrdukes

10-10-2013, 09:20 PM

Ok, this is pathetic (it's okay, laugh)

But I used some Ryvita, spread some muffaleta and hummus over it, then a slice of prosciutto (I fucking love prosciutto!)

Pros: Any tips or pointers on what to make with prosciutto for a quick and easy meal?

westopher

10-10-2013, 11:42 PM

Prosciutto wrapped prawns
Saltimboca (veal wrapped in prosciutto with sage)
Prosciutto sandwich with grainy mustard, provolone and artichokes on crusty bread
Prosciutto and sole wrapped up, seared with a citrus beurre blanc

Xu.Vi

10-11-2013, 12:10 AM

Prosciutto with blue cheese and pear mmmmmmmmmmmmmmm

Culverin

10-11-2013, 07:56 AM

Yep.

Idea stolen from Finch's signature sandwich.

https://lh5.googleusercontent.com/-Uq5dWIDTjJ4/USLiwaIakQI/AAAAAAAAeaQ/lIt_8_Ce5Qg/w1307-h980-no/IMG_20130218_161921.jpg

My slight twist was finish with a drizzle of homemade roasted garlic olive oil.
But, they seriously deserve all the credit for this.

So good.

westopher

10-11-2013, 08:45 AM

Jerk pork with dirty redskin mashed and glazed carrots.
http://i99.photobucket.com/albums/l308/westopher2006/null_zps5083d1d0.jpg (http://s99.photobucket.com/user/westopher2006/media/null_zps5083d1d0.jpg.html)

Culverin

10-11-2013, 10:20 AM

What makes it dirty?
:ifyouknow:

murd0c

10-14-2013, 08:59 PM

Made a seafood boil for thanksgiving dinner tonight

Crab, Clams, Mussels, prawns, red snapper, halibut broth, onions, celery, potatos and fresh fennel.
http://img5.imageshack.us/img5/3669/f291.jpg (http://imageshack.us/photo/my-images/5/f291.jpg/)

Xu.Vi

10-14-2013, 10:00 PM

rsx

10-15-2013, 12:01 AM

damn that looks so appetizing. I'd love to dunk a piece of garlic toast in there

IfUCare

10-15-2013, 09:59 PM

Thanksgiving dinner by moi

https://scontent-a-sea.xx.fbcdn.net/hphotos-prn2/10309_10153369781845374_576323905_n.jpg

https://scontent-a-sea.xx.fbcdn.net/hphotos-ash3/1384152_10153369781875374_1057959637_n.jpg

Finished with a cheesecake

https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-prn2/1390604_10153369781870374_1390003483_n.jpg

Hondaracer

10-16-2013, 07:41 AM

Damn cheesecake looks bomb!

I'm planning on doing a rotisserie prime rib for a dinner party we are having anyone have any tips?
Posted via RS Mobile

westopher

10-16-2013, 09:31 AM

Brine it and pull it early and rest it. Really the only important things you can do for the meat. Everything else is just details.

Culverin

10-16-2013, 09:42 AM

By rotisserie, you will be doing this over the bbq?
I've never tried that.

For me, it's low and slow.
Use a thermometer.

Hondaracer

10-16-2013, 12:14 PM

Yeap rotisserie BBQ
Posted via RS Mobile

punkwax

10-17-2013, 07:45 AM

Lost the damn motor to my rotisserie... never even got to use it :(

I'm sure it will turn up somewhere after I buy a new bbq. Mine is due for replacement soon.

Hondaracer

10-23-2013, 09:52 PM

So of these Costco costs which would be best for the rotisserie? We did one about 2 years back with our BBQ for my grandparents anniversary and it turned out amazing but I don't remember the cut?

http://i4.photobucket.com/albums/y136/sniperslayer/A1DDB028-0B8B-4448-8FFD-F0493E0452B7-4789-0000037FC4FB9884_zps5b52507a.jpg

http://i4.photobucket.com/albums/y136/sniperslayer/18FCA023-DE41-42E8-BBA5-37214B730F37-4789-0000037FB00FC575_zpse1556989.jpg

http://i4.photobucket.com/albums/y136/sniperslayer/BF2A7B41-FDA0-4C6E-A6EA-1DF5359C70C2-4789-0000037FDC401E5E_zpsf5c20396.jpg
Posted via RS Mobile

Culverin

10-23-2013, 11:31 PM

Strip is slightly tougher, more flavor.

Tenderloin is as the namesake, softer, but since it gets worked less, has less flavor as well.

Rib steak is my personal fav. Good balance of fat/flavor.

Since this isn't AAA grade, Supreme has it.
Cheaper, but for boneless, you have to pre-order.

Be sure to post photo of the rotisserie!

pintoBC_3sgte

10-25-2013, 04:18 PM

Few things....

Canape platter. (L to R) beef carpaccio w/spicy dijon, toasted walnut,arugula chiffonade, on a baked potato chip. Salmon Tartare w/ avocado and red pepper mixed in, quick pickled veg, micro greens on a fried gyoza. Roasted Red pepper cream cheese toppeed with a shaved asparagus tip, grape slices and orange on green pepper.
http://farm4.staticflickr.com/3708/10483661316_da3d8cb28b_c.jpg

Quail , boned out and cooked "brick" style in a pan. served with a little lime and thyme dressed baby greens to cut the richness.
http://farm6.staticflickr.com/5532/10483669146_0ae2e5c976_c.jpg

Smoked duck brest, then pan seared to crisp the skin. Plated with a sour cherry gastrique.
http://farm4.staticflickr.com/3757/10483679496_311dae99ed_c.jpg

1/2 roasted cornish game hen w/ a simple pan jus
http://farm6.staticflickr.com/5517/10483731274_426f691bcb_c.jpg

Grilled game hen breast,then roasted in the oven on a bed of rosemary, up front and a roasted stuffed game hen leg in the back. Sauce is a super reduced duck stock.
http://farm8.staticflickr.com/7435/10483684426_a29fc7fe62_c.jpg

Ginger Miso glazed arctic char. Topped with fried leek rings, lemon and lime zest, cilantro.
http://farm4.staticflickr.com/3802/10483679005_311ab59b4c_c.jpg

Squid trio
calamari with smoked paprika, garnished with pickled carrot and cucumber, on top of a spicy cilantro creme fraiche.
stuffed squid with tomato sauce
smoked squid , topped with a lemon herb butter and fried capers.
http://farm6.staticflickr.com/5544/10483702496_763510a4a8_c.jpg

profiteroles, garnished with almonds and shaved dark chocolate
http://farm6.staticflickr.com/5486/10483697134_a831a570a3_c.jpg

IfUCare

10-27-2013, 10:46 PM

https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-prn2/p206x206/1381546_10153414499170374_1084938299_n.jpg

Seafood Frittata

https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-prn2/966390_10153414499150374_1569035866_o.jpg

mussels in beer and tomato

https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-frc3/1404425_10153414499550374_592996544_o.jpg

https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-ash4/1410931_10153414499235374_1138613203_o.jpg

Ribs with apple coleslaw

https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-frc1/901958_10153414499670374_1325919068_o.jpg

Roasted lamb stuffed with herbs

https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-prn2/1399760_10153414499665374_1970749055_o.jpg

Pork loin stuffed with apple

https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-ash3/1396932_10153414499860374_42544773_o.jpg

Homemade pesto and chicken with roasted veggie

https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-ash3/1417527_10153414500120374_606761970_o.jpg

rib eye with caramelized onion, glazed carrot, and garlic mash.

https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-prn2/1421116_10153414500165374_553178946_o.jpg

Gingered milk

Hondaracer

11-05-2013, 10:30 AM

Going back to the rotisserie for a second, would you guys sear the outside of whatever cut I use prior to throwing it on the rotisserie or no?
Posted via RS Mobile

westopher

11-05-2013, 11:17 AM

These are work photos, but something to look at anyways.
Rotisserie pork belly
https://scontent-b-sea.xx.fbcdn.net/hphotos-ash3/941816_10151715498286845_1900566412_n.jpg
Foie gras and boudin with chantrelle jus.
https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-prn1/562362_10151711413326845_1035076925_n.jpg
Heres where all of our specials over the weekend came from.
https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-prn2/1452390_10151706732051845_837731451_n.jpg

punkwax

11-06-2013, 01:55 PM

Going back to the rotisserie for a second, would you guys sear the outside of whatever cut I use prior to throwing it on the rotisserie or no?
Posted via RS Mobile

Yes, I would sear by cranking the Q, put the meat on, close the lid, let it go for 5 mins then turn off the reg burners and switch to rotisserie. Leave the lid closed and it should take another 5-10 mins to get down to the temp you're after so that should do.. not sure it's the best way to do it but that's probably what I would do.

pintoBC_3sgte

11-06-2013, 07:36 PM

lamb stew w/ carrot, potato, pearl onions, celery, and mushrooms.
Garnished with peas, rosemary and a wedge of focaccia toasted in duck fat.
http://farm4.staticflickr.com/3779/10718765924_bf8a646818_c.jpg

white veal stew w/ pearl onions, celery, and mushrooms.
Garnished with crisp bacon and shaven asparagus
http://farm8.staticflickr.com/7334/10719194073_e7b824680a_c.jpg

Roasted Pork Loin w/ a carmalized apple and onion pork jus.
http://farm6.staticflickr.com/5546/10719205343_4e2667b2ab_c.jpg

Pork 2 ways.
left: 5 spiced grilled pork tenderloin. garnished w/ a spicy mango salsa, micro greens and sauced with a hoisin demi-glace.
right: roasted orange sake pork loin. sitting on a bed of julienned veg dressed sunomono style.
http://farm8.staticflickr.com/7400/10719049796_c7c1c2db3c_c.jpg

apricot vol au vents (mini puff pastry towers)
http://farm8.staticflickr.com/7324/10719240313_d272fd129d_c.jpg

pound cake layered with raspberry jam. coffee rum butter cream (tasted like coffee crisp), shaved callebeaut chocolate, and sliced almonds
http://farm6.staticflickr.com/5493/10719256943_4a1b5c4d83_c.jpg

westopher

11-06-2013, 10:12 PM

Pinto I'm pretty sure I've asked before, but are you in a restaurant or catering? Or both? I really like your style. Very clean, cool food.

pintoBC_3sgte

11-07-2013, 11:05 AM

Pinto I'm pretty sure I've asked before, but are you in a restaurant or catering? Or both? I really like your style. Very clean, cool food.

Thanks man. I work in a restaurant. Last catering I did was a couple summers ago for my sister in laws wedding

steinfeld

11-09-2013, 07:31 PM

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

Rack of lamb with sauteed mushrooms and steamed asparagus.

westopher

11-09-2013, 10:01 PM

mmmmmm dat fine china set.......

Hondaracer

11-15-2013, 06:48 AM

One more question regarding the prime rib lol:

Ok so most sites I've read say on a rotisserie you should cook a prime rib 15-20 min per pound

However the prime rib from Costco were getting is like 5 kilos, so that's over 5 hours of cook time

I'll be buying good meat thermometer tonight but there's no way I'm cooking it for 5 hours no?
Posted via RS Mobile

westopher

11-15-2013, 10:05 AM

So many variables, but yeah unless you are at like 250 or less, not gonna take that long. Use your discretion and a meat thermometer, and take it out about 10-15 degrees F less than you want it cooked and let it rest for about 20 minutes.

cho

11-15-2013, 10:06 AM

Culverin

11-15-2013, 01:12 PM

Funny you should bring this up.
I'm doing prime rib tomorrow.

Here's my go-to:
The Food Lab: How to Cook a Perfect Prime Rib | Serious Eats (http://www.seriouseats.com/2009/12/the-food-lab-how-to-cook-roast-a-perfect-prime-rib.html)

Low and slow.
Then blast it on high for crust.

pintoBC_3sgte

11-23-2013, 03:28 PM

Prime rib pics ?? All this talk about them made me do one for dinner tonight! Haha
Posted via RS Mobile

CRS

11-23-2013, 04:45 PM

Xu.Vi

11-23-2013, 05:27 PM

Had a deep frying night with a bunch of my friends

salt&pepper king oyster mushrooms
http://i.imgur.com/vWxcsUh.jpg
friend called this his "south west" battered chicken
http://i.imgur.com/lpFcLfg.jpg
shrimp tempura with wasabi mayo
http://i.imgur.com/ktU7tGE.jpg
instant noodle crusted risotto balls (LOL) on top of saffron mayo
http://i.imgur.com/w3s27Ad.jpg

Hondaracer

11-23-2013, 05:27 PM

So my GF's BBQ turned out that the holes for the rotisserie sat quite low so I started with the searing and when I went to turn it down the fatty side was so close to the grill that it was essentially feeding the flames constantly and just burning the roast, so I had to pull it out and toss it in the oven :/

I put it in at 350 for an hour and a half checked the temp, put it back in for 20 minutes and the temp was perfect at 130 deg

However, I started getting way too wasted and forgot about the potatoes so it sat about 30 minutes and that turned it to like a medium :(
Posted via RS Mobile

pintoBC_3sgte

11-24-2013, 09:58 AM

Prime Rib Roast (7 ribs)- 6.6 kg (14.55 lbs)
http://farm3.staticflickr.com/2844/11030849896_00b71dcc09_c.jpg

rubbed with oil,pepper,salt,onion powder, garlic powder, paprika and fresh crushed garlic on top.
http://farm6.staticflickr.com/5477/11030859856_7c1335ef8d_c.jpg

roasted @ 225 for half a hour, lowered to 200 for 3 hours, and finished @ 160 for one hour. Took it out @ 127F IT. Covered to rest one hour and it peaked to 135F.
http://farm4.staticflickr.com/3670/11033204596_b95cac901e_c.jpg

Temp. it dropped to after resting.
http://farm6.staticflickr.com/5501/11030930856_91c275e03f_c.jpg

After reverse sear in 500F oven for 5 mins, and rested about 10 mins while other things were being plated
http://farm6.staticflickr.com/5485/11030874506_7b65b2e594_c.jpg

Bones removed and sliced into, perfect med. rare
http://farm4.staticflickr.com/3725/11031006423_bc07923f8e_c.jpg

Platter of MEAT!
http://farm4.staticflickr.com/3807/11030930776_cd7a70ee99_c.jpg

My piece...super tender and super juicy
http://farm3.staticflickr.com/2830/11030968374_f5850736e8_c.jpg

Only other thing i managed to snap a pic of, roasted asparagus with parm.
http://farm8.staticflickr.com/7314/11030983174_b98cb4548d_c.jpg

bcrdukes

11-24-2013, 01:07 PM

Super noob question but when people refer to "covered to rest" does that imply letting the roast sit in the oven wrapped in tin foil?

Serious question btw.

punkwax

11-24-2013, 01:14 PM

Not in the oven, no. Cover in foil and rest at room temp.

bcrdukes

11-24-2013, 01:26 PM

How many layers of tin foil should you cover the roast with? I ask because I've done this several times and then the food just gets cold so ultimately, I'm doing something wrong. :okay:

pintoBC_3sgte

11-24-2013, 03:32 PM

How many layers of tin foil should you cover the roast with? I ask because I've done this several times and then the food just gets cold so ultimately, I'm doing something wrong. :okay:

This one I just did, one layer and covered with a towel.

bcrdukes

11-24-2013, 04:54 PM

Okay, I will try that next time. Thanks! :)

sonick

11-24-2013, 05:12 PM

Prime Rib Roast (7 ribs)- 6.6 kg (14.55 lbs)

F'n beautiful buddy, you did that wonderful cut of meat justice. Great job!

pintoBC_3sgte

11-24-2013, 08:43 PM

Okay, I will try that next time. Thanks! :)
No worries . Just keep in mind, the higher the cook temp, the more carryover you will get.

F'n beautiful buddy, you did that wonderful cut of meat justice. Great job!

Thanks :D

cho

11-27-2013, 10:15 PM

Okay, I will try that next time. Thanks! :)

i usually try to leave it on the element on the stove, while the oven is off (the heat kinda escapes through there and kinda keeps it warm)

if at work, i would let it rest ontop of the convection oven

pintoBC_3sgte

11-28-2013, 09:11 PM

few things to warm the soul from the cold weather.

Green thai coconut curry. Has roasted chicken, celery, broccoli, onion, almonds, and cilantro sitting on rice
http://farm4.staticflickr.com/3725/10854126794_f5a7e98659_c.jpg

Congee , made with a garlic ginger chicken stock. Plated with Chinese doughnuts, hard boiled egg, and cilantro
http://farm6.staticflickr.com/5482/11031184223_fe8fc0493e_c.jpg

IfUCare

12-02-2013, 09:56 PM

https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-ash3/575298_10153572811490374_727496938_n.jpg

Surf and turf

https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-prn1/994367_10153572811475374_230897141_n.jpg

Mushroom frittata

https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-prn2/1463146_10153572811620374_1857512614_n.jpg

lamb rack with kale and glazed carrots

https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-frc3/1467276_10153572812000374_1113758027_n.jpg
https://scontent-b-sea.xx.fbcdn.net/hphotos-prn2/1476392_10153572811700374_666755849_n.jpg

Herb Encrusted pork rib

https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-prn1/543961_10153572811790374_193472422_n.jpg

Roast duck

https://scontent-a-sea.xx.fbcdn.net/hphotos-prn2/1460177_10153572811860374_1747646108_n.jpg

French Onion soup braised oxtail

https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-ash3/576647_10153572812365374_962133549_n.jpg

Lemongrass porkchop

https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-prn2/1451408_10153572812410374_1511659466_n.jpg
https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-ash4/1471816_10153572812680374_1807688334_n.jpg
https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-prn2/1385229_10153572812810374_521244724_n.jpg

salt crusted leg of lamb

pintoBC_3sgte

12-24-2013, 10:17 PM

couple things....

appy

spicy tuna poke, w/ a spicy chilli sauce and gyoza chips
http://farm8.staticflickr.com/7360/11542848305_0acc976d4b_c.jpg
http://farm8.staticflickr.com/7410/11542994253_3b0a94de84_c.jpg

main

rare grilled blade steak (marinated in adobe chipotle puree, ground espresso, pineapple and brown sugar) .
Smoked ham hock and pea barley risotto (cooking liquid was a miso mushroom stock).
Underneath is a celeriac puree, and around it are honey roasted beets and pea shoots.
http://farm4.staticflickr.com/3696/11542888044_478cd953bc_c.jpg

dessert
*haha don't mind the mess*

blood orange pastry cream, with a supreme of blood orange.
plated with crushed Ameretti cookie , and a blood orange sugared puff pastry stick.
http://farm4.staticflickr.com/3818/11542889664_8bd13d65a3_c.jpg

Culverin

12-25-2013, 09:52 AM

^
photo 1, is that mango and pineapple in the poke?

I'd pay good money for that main and dessert.

pintoBC_3sgte

12-25-2013, 04:02 PM

^
photo 1, is that mango and pineapple in the poke?

I'd pay good money for that main and dessert.

Thanks!

It's papaya and pineapple, with avocado and other stuff lol

freakshow

12-25-2013, 10:33 PM

My wife teaches foods in high school, so I thought i would share some of the things that her students make (instagram.com/pafoods (http://www.instagram.com/pafoods))

Gr. 10:
http://distilleryimage9.ak.instagram.com/a6fc8d083d2211e3a9ea22000aeb3ec9_8.jpg

Gr. 11:
http://distilleryimage3.ak.instagram.com/c3c226b266d211e3813b120b4a53a54f_8.jpg

Gr. 12:
http://distilleryimage7.ak.instagram.com/f307d814572211e38ff60abea93919fd_8.jpg

Gr. 12:
http://distilleryimage7.ak.instagram.com/5b093c1a572211e3a2a612750ba5e5d1_8.jpg

Gr. 12:
https://dl.dropboxusercontent.com/u/1702713/Hosted/RS/pa_bisque.png

http://distilleryimage4.ak.instagram.com/cc9c2094661411e392f11272c16e65b0_8.jpg

bcrdukes

12-25-2013, 10:48 PM

Are you sure you guys didn't hire the Iron Chefs to do this? :suspicious:

LsquareD

12-25-2013, 11:18 PM

http://distilleryimage0.s3.amazonaws.com/2ce4a9346de111e388b30e6b27d154d8_8.jpg

Don't mind the IG filter.. :pokerface:

kcl38

12-30-2013, 10:58 PM

https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-ash3/1486757_10202136967259124_1379876594_n.jpg

https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-prn1/1512545_10202136969259174_838103565_n.jpg

Homemade Momofuku Bo Ssam. 18 lbs of meat (2 butts) served with deep fried oysters, butter lettuce, rice, kimchi, and banchan. Asked my photographer friend for some filthy food porn and all I got was this because we were too excited to eat. :ahwow:

donjalapeno

12-30-2013, 11:24 PM

^ pics of the girls eating the meat.

Culverin

01-02-2014, 08:34 PM

geeze louise.
I need to eat at your house.
I only ever get 2 banchan at mine :(

Hondaracer

01-05-2014, 08:05 PM

So after that debacle with my rotisserie prime rib me and the GF cooked up the remaining meat off that roast via that YouTube video on the last page, results were amazing:

http://i4.photobucket.com/albums/y136/sniperslayer/4CA706AF-D310-43B6-A464-C0545B9C15DB_zpsgtyfuvhx.jpg (http://s4.photobucket.com/user/sniperslayer/media/4CA706AF-D310-43B6-A464-C0545B9C15DB_zpsgtyfuvhx.jpg.html)

http://i4.photobucket.com/albums/y136/sniperslayer/E5387584-0D83-4047-8675-283B21E78035_zpscirk9lsr.jpg (http://s4.photobucket.com/user/sniperslayer/media/E5387584-0D83-4047-8675-283B21E78035_zpscirk9lsr.jpg.html)

http://i4.photobucket.com/albums/y136/sniperslayer/FD64E017-ABBE-42A4-A386-8E7E995DE96C_zpsjyofeg1k.jpg (http://s4.photobucket.com/user/sniperslayer/media/FD64E017-ABBE-42A4-A386-8E7E995DE96C_zpsjyofeg1k.jpg.html)

http://i4.photobucket.com/albums/y136/sniperslayer/0971E48C-5EBE-4F08-A63E-20B59EE6F299_zpslpeqn2xa.jpg (http://s4.photobucket.com/user/sniperslayer/media/0971E48C-5EBE-4F08-A63E-20B59EE6F299_zpslpeqn2xa.jpg.html)
Posted via RS Mobile

kcl38

01-06-2014, 09:52 PM

geeze louise.
I need to eat at your house.
I only ever get 2 banchan at mine :(

I've been following your instagram for long enough to be able to say only if you cook for me first :alonehappy:

Xu.Vi

01-07-2014, 06:45 PM

Casbah - Imgur (http://imgur.com/a/9YElX)
Not sure where to post this but I thought this was cool.

IfUCare

01-07-2014, 10:50 PM

https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-prn2/1506357_10153708827735374_589190713_o.jpg

homemade chicken and waffles

https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-frc3/1497919_10153708827940374_2003619850_o.jpg

Brother in law got a warm water bath machine, decided to try sous vide.

https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-ash3/1496422_10153708828005374_652626651_o.jpg

duck breast salad

https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-ash3/1485923_10153708829265374_558081484_o.jpg

lamb chop

https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-ash4/t31/1497884_10153708829980374_705197652_o.jpg

searing and torching the beef short ribs.

https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-frc3/1500755_10153708830395374_1417326601_o.jpg

62 degree onsen egg

https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-frc1/1518297_10153708830820374_78180149_o.jpg

he also taught me how to make chinese milk tea.

https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-frc1/1412380_10153708831500374_752220563_o.jpg

a good way to finish a meal

red_2

01-07-2014, 11:48 PM

how do u make milk tea?! If you don't mind exposing the secret ...:badpokerface:

DaFonz

01-08-2014, 09:32 AM

http://i.imgur.com/R3HB2EG.jpg

Brussel sprouts, garlic and proscuitto pizza

bcrdukes

01-08-2014, 09:52 AM

DaFonz,

That looks awesome. Care to share your recipe? Been trying to get some pizza dough right but almost always failing to make it right.

kcl38

01-08-2014, 10:40 AM

https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-prn2/1557502_10153689997985414_2086798551_n.jpg

Deep fried bacon cheese balls. Because my roommates had bacon and cheese that they didn't want.

JKam

01-08-2014, 11:16 AM

how do u make milk tea?! If you don't mind exposing the secret ...:badpokerface:

I agree. Secret please :badpokerface:

DaFonz

01-08-2014, 11:27 AM

DaFonz,

That looks awesome. Care to share your recipe? Been trying to get some pizza dough right but almost always failing to make it right.

Secret is to have a scale, be really lazy and learn bakers percentages.

It's a 65% hydration dough with 1.5% yeast and 2% salt. I usually make a batch with 600 grams of flour which makes 6 pizzas.

To get other amounts, multiply out.

Water = 65% x 600 grams
etc etc

I like to mix the water and yeast together to make sure it's alive and then mix it with the flour and salt. No kneading required.. just hand mix until it's all mixed, then throw in the fridge for 3 days covered.

Part out cold dough, put into covered bowls and let warm up/rise for 1-3 hours (depends on how warm your place) is and shove into your oven cranked to broil to as hot as it gets with the rack as close to the top as possible.

I also have this which makes baking awesome: Home Page - Baking Steel (http://bakingsteel.com/)

bcrdukes

01-08-2014, 11:37 AM

Thank you, sir!

freakshow

01-08-2014, 03:21 PM

Because my roommates had bacon and cheese that they didn't want.

:crazy2:

Razor Ramon HG

01-16-2014, 01:32 AM

Can anyone recommend me a simple recipe for dinner tomorrow? Need to go grocery shopping tomorrow and want to try something new.

Something I can cook within 20-30 minutes preferably.

pintoBC_3sgte

01-16-2014, 10:24 PM

Here's something that's not for everyone, but thought I'd give it a try.

Steak Tartare. The beef is fillet mignon.

Garnished with fried shallots, fried capers, chervil, reduced balsamic vin., olive oil, smoked paprika and a quail egg yolk.
Also roasted garlic crostini toasted in bacon fat, and s+p

http://farm4.staticflickr.com/3796/11992204564_eec5121b58_c.jpg
http://farm8.staticflickr.com/7353/11992200724_7cafb1fe3e_c.jpg
http://farm8.staticflickr.com/7408/11992195774_54f9c12729_c.jpg

Hondaracer

01-20-2014, 06:23 PM

Tartare one of my favorite things, did you just dice the meat?
Posted via RS Mobile

pintoBC_3sgte

01-20-2014, 07:48 PM

Tartare one of my favorite things, did you just dice the meat?
Posted via RS Mobile

Yup. Small dice.

tastic

01-20-2014, 07:56 PM

punkwax

01-20-2014, 08:09 PM

^ ehrmagerd

donjalapeno

01-20-2014, 09:05 PM

holy shit so heavy and rich lol. Beef, foie gras, potatoes cooked in goose fat, black truffle butter, veal glace

tastic

01-20-2014, 09:20 PM

holy shit so heavy and rich lol. Beef, foie gras, potatoes cooked in goose fat, black truffle butter, veal glace

It was our new years eve dinner so it was a special occasion. Definitely can't have that too often and live that long LOL! I was so sleepy afterwards, but so, so happy!

DaFonz

01-22-2014, 09:58 PM

Made this over the holidays...

40-day dry-aged wagyu ribeye, seared foie gras, black truffle butter, veal glace, goose-fat roasted baby potatoes, charred lemon brussel sprouts with lardons.

http://i496.photobucket.com/albums/rr330/tasticfoto/edee4564-3769-4ca9-8518-067442af9566.jpg

Where did you buy dry-aged Wagyu? Not nikuya was it?

Speaking of which.. 25% off sale at Nikuya if you pre-order 24 hours in advance! They have real japanese A4 beef.

tastic

01-23-2014, 06:04 AM

I got them at one of the butcher stalls at the granville island market.

Where did you buy dry-aged Wagyu? Not nikuya was it?

Speaking of which.. 25% off sale at Nikuya if you pre-order 24 hours in advance! They have real japanese A4 beef.

sunny_j

01-24-2014, 11:29 AM

Beef Tenderloin Steak Salad
http://farm6.staticflickr.com/5502/12113679485_12a493e6b0_c.jpg
by Sunny Jhooty (http://www.flickr.com/people/sunnyjhooty/), on Flickr

Chicken Breast Salad
http://farm4.staticflickr.com/3818/12097393995_cb1b14fcaa_c.jpg
by Sunny Jhooty (http://www.flickr.com/people/sunnyjhooty/), on Flickr

pintoBC_3sgte

01-28-2014, 08:15 PM

Red thai curry prawns w/sauteed julienned bamboo shoots,red and yellow pepper and green onion.

http://farm4.staticflickr.com/3797/12200249043_1e2b9e1402_c.jpg

Miso glazed trout, wilted arugula and pea shoot, sliced roasted yukon potato, pickled daikon and carrot slaw.
http://farm4.staticflickr.com/3778/12200638246_0d00a35127_c.jpg

Chambord mousse tart with chambord whipped cream, raspberry coulis and fresh raspberries.
http://farm4.staticflickr.com/3743/12200020995_848cfaa875_c.jpg

kcl38

02-03-2014, 09:29 AM

Momofuku pork buns. Took the skin off the pork but left the fat on it, crisped up really nicely without any accidental leathery skin. Didn't make the buns, will learn to do that later.

http://i.imgur.com/44eeCNql.jpg

http://i.imgur.com/d5GgEGwl.jpg

http://i.imgur.com/raBWkl6l.jpg

Linguini with a simple tomato sauce, because I ate too much on CNY. GF got me a pasta roller for Christmas so next time will be trying to make my own pasta

http://i.imgur.com/dTxDI6Fl.jpg

importantLS

02-08-2014, 01:33 PM

hey i was wondering if anyone can give me advice on making beef carpaccio?
like where to buy the beef? tips on what I should do to prep raw beef the safest.

pintoBC_3sgte

02-09-2014, 01:00 AM

Toasted jasmine and pistachio crusted ling cod. Underneath is braised daikon, sauteed arugula and crimini mushrooms, thinly sliced asparagus, with a mushroom broth.
http://farm8.staticflickr.com/7395/12404769703_ef8123f003_c.jpg

Asian BBQ glazed double cut lamb chop with a pistachio panko herb crumble. Under is hand made pappardelle with a demi glace sauce.
http://farm3.staticflickr.com/2878/12404434733_5399dbce98_c.jpg

Raspberry sherbet on top of a graham crust base. On top is toasted pistachio and lime whipped cream. Garnished with candied pistachios and under the graham is a raspberry coulis.
http://farm8.staticflickr.com/7293/12404717154_155b5f0ff6_c.jpg

kcl38

02-13-2014, 11:17 PM

http://farm4.staticflickr.com/3714/12516185175_c61636381e_c.jpg

Valentine's Day pie for le GF. Maple almond custard and apple roses. Not the most artistic guy but I think it turned out well!

Hondaracer

02-25-2014, 05:29 PM

wheres a good spot in burnaby to buy sushi stuffs?

sushi grade tuna, salmon, etc. and the rice, mayo, etc?

IfUCare

03-16-2014, 10:38 PM

https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-frc1/t31/10006069_10153943309525374_635056388_o.jpg

slow cooked beef ribs, milk braised chicken, and roasted pork

le_dakine

04-10-2014, 01:35 AM

Lurked for a while, never posted...
here goes nothing!
Classic Tournedo Rossini: Tenderloin, Foie Gras, Truffle Madiera Jus, Potato Pave, Spring Asparagus spears
20829

DaFonz

04-27-2014, 07:09 PM

Dinner last night

http://i.imgur.com/AZWaIxL.jpg
Negitoro

http://i.imgur.com/NwchskN.jpg
Seared Saba

http://i.imgur.com/EjEIHcN.jpg
Salmon Carpaccio

http://i.imgur.com/aAnZAve.jpg
Sashimi salad

http://i.imgur.com/E6IQQU7.jpg
Tuna tataki

http://i.imgur.com/qKakAOE.jpg
Chicken Karaage

LsquareD

04-27-2014, 10:50 PM

http://photos-c.ak.instagram.com/hphotos-ak-frc/10009388_276288515873322_1829868860_n.jpg

Shiro miso marinated salmon with sweet ginger soy reduction

pintoBC_3sgte

05-01-2014, 08:42 PM

Tiramisu time...

espresso dipped lady fingers
https://farm6.staticflickr.com/5562/14063138636_0d04db67d5_c.jpg

+

mascarpone cream filling
https://farm8.staticflickr.com/7405/13899676337_f4e43a834b_c.jpg

= yum!
https://farm6.staticflickr.com/5072/14106317933_7ee69987da_c.jpg

https://farm8.staticflickr.com/7297/14106341733_2785af8e7f_c.jpg

https://farm8.staticflickr.com/7452/14106338143_1f0d128fbe_c.jpg

radioman

05-03-2014, 10:30 PM

I tried my hand at making a dish I've wanted to make for a while now.... I was very worried it wasn't going to turn out well and kept pacing basically as it was in the oven.

Made bacon and brussel sprouts along with a creamy mash potato to go with it.

"OMG I think I've overcooked it! LOOK AT IT"http://i.imgur.com/YWF7Zpz.jpg

http://i.imgur.com/yDcps1Z.jpg

http://i.imgur.com/2Q7FzVb.jpg

"Oh thank god"
http://i.imgur.com/CZ87wXM.jpgp

I did the prep work the night before and I'm glad I did because it would have been frustrating doing everything the same day.

smoothie.

05-03-2014, 10:51 PM

Looks great! Nice job :D

TFTI DOE

VanGirl84

05-16-2014, 08:44 AM

Spot Prawns and Razor Clams

21170

21171

21172

pintoBC_3sgte

05-20-2014, 08:22 PM

made grilled butter chicken pizza

pizza dough, after mixing and kneading.
https://farm3.staticflickr.com/2917/14247736003_e4b683e70a_c.jpg

grilled the dough off after proofing
https://farm6.staticflickr.com/5578/14040916558_5253b09594_c.jpg

topped with butter chicken sauce as the base, grilled chicken breast, grilled red onion, green onion and boursin cheese. back onto the grill on low to melt the cheese and heat the other toppings.
https://farm6.staticflickr.com/5494/14227350654_b83d6932ef_c.jpg

off. brushed the crust with roasted garlic butter, and finished it off with lemon zest, reduced rosemary balsamic vin. and roasted garlic.
https://farm6.staticflickr.com/5313/14227573465_3b4602393b_c.jpg

close up
https://farm3.staticflickr.com/2936/14227355574_95a616dcaf_c.jpg

Can't wait to do my next grilled pizza!!!

ShadowBun

05-20-2014, 09:14 PM

^ damn
that looks orgasmic

Eternal_SiR

05-22-2014, 11:25 AM

Smoked brisket, home made dry rub
http://i833.photobucket.com/albums/zz260/Eternal_SiR/Mobile%20Uploads/IMG_20140518_204811_zpsxp2dajoh.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/Mobile%20Uploads/IMG_20140518_204811_zpsxp2dajoh.jpg.html)

Bacon wrapped wings
http://i833.photobucket.com/albums/zz260/Eternal_SiR/Mobile%20Uploads/IMG_20140518_204716_zps6so50flt.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/Mobile%20Uploads/IMG_20140518_204716_zps6so50flt.jpg.html)

Homemade BBQ sauce, 22 ingredients
http://i833.photobucket.com/albums/zz260/Eternal_SiR/Mobile%20Uploads/IMG_20140518_143738_zpspjvq8gdz.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/Mobile%20Uploads/IMG_20140518_143738_zpspjvq8gdz.jpg.html)

Mango, pineapple, peach habanero salsa, going to puree the rest and baste bbq chicken with it
http://i833.photobucket.com/albums/zz260/Eternal_SiR/Mobile%20Uploads/IMG_20140518_143548_zpslhkbwcgi.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/Mobile%20Uploads/IMG_20140518_143548_zpslhkbwcgi.jpg.html)

Xu.Vi

05-22-2014, 12:37 PM

Geoduck sashimi!
(bad phone pic)
http://i.imgur.com/1QrqJ2E.jpg

sfung

05-29-2014, 04:29 PM

Just some bbq pork.

http://i1362.photobucket.com/albums/r691/skcfung/IMG_6836_zps15f86d93.jpg (http://s1362.photobucket.com/user/skcfung/media/IMG_6836_zps15f86d93.jpg.html)

http://i1362.photobucket.com/albums/r691/skcfung/IMG_6839_zps01563d54.jpg (http://s1362.photobucket.com/user/skcfung/media/IMG_6839_zps01563d54.jpg.html)

donjalapeno

05-29-2014, 09:50 PM

made grilled butter chicken pizza

pizza dough, after mixing and kneading.
https://farm3.staticflickr.com/2917/14247736003_e4b683e70a_c.jpg

Can't wait to do my next grilled pizza!!!

Recipe for dough?

pintoBC_3sgte

05-31-2014, 11:43 AM

Recipe for dough?

pm'd it to you

ZN6

07-30-2014, 09:06 AM

http://i1161.photobucket.com/albums/q503/st185rc/IMG_20140726_111156.jpg

Stuffed cream cheese and ricotta Crepes. Rum and honey stewed strawberries and nutella drizzle.

IfUCare

07-30-2014, 10:36 AM

https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-xpf1/v/t1.0-9/10435130_10154412512345374_5711692931228364927_n.j pg?oh=ed7912597b91700c68a6564223f8787c&oe=5434E91F&__gda__=1414978400_83b103d5f39c0c8727cb37448f111ee 1

home made carnitas in an egg crepe wrap.

https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-xpf1/v/t1.0-9/10385306_10154412512650374_1949591933402138699_n.j pg?oh=bb9429f9abd432923cb86f02da5de3f1&oe=544CAD87&__gda__=1413600760_fc9f3b8b38a891efc9f71207d8bee0b c

Seafood Tom Yum Noodle

https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-xfp1/v/t1.0-9/10522096_10154350081960374_5547554722621996399_n.j pg?oh=baecd5438591086e4c2dea4d3dcc9650&oe=54466D7E&__gda__=1414411547_ee8686f00f937f2b163a3c7353da52e c
https://scontent-b-sea.xx.fbcdn.net/hphotos-xap1/l/t1.0-9/75948_10154350081945374_3946938855059633207_n.jpg
https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-xfp1/t1.0-9/p417x417/996119_10154350082480374_7516728574080612765_n.jpg
https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-xpa1/v/t1.0-9/10534641_10154352204625374_7440241115915636923_n.j pg?oh=3ad10823401ce5165233b95ce8279265&oe=54398DC8&__gda__=1413186782_302b6797b3eccefd16d5fb92980f9ca 5
https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-xfp1/v/t1.0-9/10411754_10154350083215374_7326525499468769927_n.j pg?oh=c2a277c7cec3747ec2e09619b2c66e5a&oe=5433D222&__gda__=1412700999_82071c02bc9c70b882175e6ad614111 3
https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-xpf1/t1.0-9/10354228_10154350083320374_5239071454725352174_n.j pg

Home made ramen with 3 sides (zuke,gomae, and sunomono)

ZN6

07-30-2014, 11:16 AM

Oh....my.....fuck.

pintoBC_3sgte

08-03-2014, 04:09 PM

Well I haven't had any time to make anything lately since work has been nuts, but managed to make another grilled pizza for dinner last night.
Got all the veg. for the pizza from a farm 15 mins down the road.

base was a spicy tomato sauce, topped with spinach, grilled zucchini, caramelized onion, rib eye steak, roma tomatoes, and garlic boursin cheese.
Finished with reduced balsamic, olive oil , and fresh cracked salt and pepper.

https://farm4.staticflickr.com/3868/14822624515_a70c4e41e6_c.jpg

https://farm4.staticflickr.com/3850/14842437273_8cc346c817_c.jpg

Here are some mini cheesecakes i made about a month ago for my mother in-laws 50th birthday. Made about 400 of these with my wife.

top right-butterscotch with candied sugar. top left-peanut butter with chopped reeces cups

bottom right-banana with a bruleed banana. bottom left-lemon with lemon zest.

I thought either the butterscotch or peanut butter would go the quickest. The winner was........ banana.
https://farm4.staticflickr.com/3865/14636068517_c16da0b050_c.jpg

pintoBC_3sgte

11-27-2014, 04:34 PM

Haven't posted in ages, so here is a bunch of stuff I've done recently...

grilled rib eye w/ a spicy blueberry chutney, maple vinaigrette roasted potatoes and wilted garlic spinach
https://farm8.staticflickr.com/7540/15275178943_a22537b3a2_c.jpg

slow roasted leg of lamb
https://farm9.staticflickr.com/8681/15707530820_817f2f90d3_c.jpg

smoked pulled pork tacos w/ cilantro curry slaw, red onion, toasted pumpkin seeds, kaffir lime infused rice
https://farm9.staticflickr.com/8669/15707533950_4efe439992_c.jpg

smoked octopus, w/ lime herb vinaigrette roasted yukon potatoes, blistered grape tomatoes, fried suction cups of the octopus and peashoot greens
https://farm8.staticflickr.com/7568/15894838515_c20090a122_c.jpg

uni with sunomono style pickled veg and dressed with an orange vinaigrette. was such a refreshing dish
https://farm9.staticflickr.com/8612/15707339078_c067a0de94_c.jpg

my twist on a pb and j burger. The patty was a mix of ground beef and beef sausage, made it super juicy. chilli oil peanut butter and a bacon and onion jam, that I finished off with an espresso balsamic.
https://farm8.staticflickr.com/7547/15892850021_4f0eaf6756_c.jpg

roasted quail. boned out and wrapped with bacon to hold the shaps as it roasted.
https://farm8.staticflickr.com/7519/15892853741_ac641d5a26_c.jpg

stuffed pheasant breast and a roasted leg. served with a pan jus, potatoes confit in duck fat and grilled asparagus
https://farm8.staticflickr.com/7513/15275204913_227a231e85_c.jpg

this was gold! 20 hour sous vide ox tail. pulled
https://farm9.staticflickr.com/8633/15892859661_de3948040c_c.jpg
and then used that meat and turned it into this. wrapped it in caul fat and seared it off. finished with matchstick potatoes, and reduced my liquid in the sous vide bag for the sauce.
https://farm8.staticflickr.com/7465/15892861841_c0e5149cdf_c.jpg

took the left over ox tail and used it for some pasta. chorizo,ox tail and morrel spaghettini. sauce was demi glace and swirled in roasted garlic butter to finish.
https://farm8.staticflickr.com/7509/15709086557_2295a5aa87_c.jpg

also another gold dish! wild boar ragout on creamy aged white cheddar polenta. finished with fried sage leaves.
https://farm8.staticflickr.com/7527/15892869751_1506053b08_c.jpg

and the last thing for today....
rabbit 2 ways. roasted and stuffed loin and braised leg. served with brown butter carrots and confit the rabbits kidneys.
https://farm9.staticflickr.com/8613/15869052766_3a704987ba_c.jpg

tastic

11-28-2014, 06:26 PM

We had the move our inspection on the old place so I feel like the move is complete...so I bought some groceries to pop the cherry on the new kitchen...made scalloped potatoes, lemon baby asparagus, angus filet, seared foie, and some balsamic/veal demi shallots. I forgot how awesome gas stoves are. Everything is better with a blistering sear!

http://i496.photobucket.com/albums/rr330/tasticfoto/IMG_00002234.jpg
http://i496.photobucket.com/albums/rr330/tasticfoto/IMG_00002236.jpg

Culverin

11-28-2014, 09:09 PM

Where did you get your foie?

tastic

11-28-2014, 09:35 PM

granville island market...the main butcher with the long counter

cho

11-28-2014, 10:19 PM

just getting settled at new work
my sous chef challenged me to a blackbox/chopped style contest

https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-xpf1/v/t1.0-9/10407514_10152610147352515_7262089239681690710_n.j pg?oh=8fdcddb3fd2131045f244ef878839667&oe=55115983&__gda__=1426748668_cb8054d7eeddf05ccf48f9f194aa74e b

ling cod
red cabbage
snap peas
pickled cabbage

pintoBC_3sgte

11-29-2014, 05:10 AM

Which cactus are you at? I'm in Kelowna

cho

12-02-2014, 01:47 AM

Which cactus are you at? I'm in Kelowna

english bay!
might be going up when whistler opens

murd0c

12-02-2014, 10:25 AM

I was bored the other Friday night and decided to make some Heisenberg blue rock candy lol

http://i.imgur.com/69oPlPx.jpg

Godzira

12-02-2014, 11:07 AM

23114

I did some baking, the cream cheese and jam filled french toast roll ups were amaaazzzing!! Really easy too!! (Recipe below if anyone wants to try them!) also some S'more brownies and some hug pretzels

Loaf of soft white bread
peanut butter, jelly, cream cheese or nutella
2 eggs
3 tablespoons milk
1/3 cup granulated sugar (I used white and brown sugar)
1 heaping teaspoon ground cinnamon
butter, for greasing the pan
syrup, for serving

INSTRUCTIONS:

Trim the crust from the bread and flatten it out with a rolling pin.
Place about a teaspoon or 2 of your chosen filling an inch from one end of the bread spread out in a strip. Roll the bread up and repeat until they're all filled.
In a shallow bowl whisk the eggs and milk until well combined.
In a separate bowl mix the sugar with the cinnamon.
In a skillet set over medium heat melt a tablespoon of butter.
Add the rolls to the egg turning to coat on all sides then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides. Add butter to the pan as needed.
Add the hot rolls from the pan to the cinnamon sugar and roll until completely covered in sugar.
Serve with syrup for dunking.

I used cream cheese in all of them but with 3 different types of jam so they were all a little different

:fullofwin:

and these Pumpkin Spice cupcakes with a cream cheese icing
the cold weather makes me wanna bake everything! the problem is the 2 of us can't eat it all lol i scored some brownie points at work though :fuckyea:

23115

I swear I'm not a fatty lol

ae101

12-02-2014, 08:48 PM

what kind of camera are u guys using to take pics, cuz these pics look amazing

Godzira

12-22-2014, 08:58 AM

I love this time of year... all the baking!

23300

23301

tastic

12-25-2014, 11:05 PM

^^ Those look great

Played with the new sous vide and made some 63C eggs for the crispy duck confit with tamarind tangerine jus, duck fat potatoes, rainbow carrots and truffled asparagus for Christmas dinner. So much wine...so sleepy!

http://i496.photobucket.com/albums/rr330/tasticfoto/IMG_00002351.jpg

westopher

12-25-2014, 11:16 PM

just getting settled at new work
my sous chef challenged me to a blackbox/chopped style contest

Lol how the fuck do you guys have time for that at work?

cho

12-26-2014, 12:45 AM

Lol how the fuck do you guys have time for that at work?

monday night, 0 resos, no bills from 7pm-9pm

westopher

12-26-2014, 08:54 AM

That sounds like everything I've ever dreamed of.....

tastic

12-28-2014, 09:27 PM

First time attempting a 72 hour sous vide short rib. It was strange using the calendar and not a timer for cooking time. Just came out so I will have to wait until tomorrow to try some.

http://i496.photobucket.com/albums/rr330/tasticfoto/IMG_00002360.jpg

Culverin

12-28-2014, 11:42 PM

Which immersion circulator did you get?

tastic

12-29-2014, 09:25 AM

Which immersion circulator did you get?

Sous vide supreme...from amazon

pintoBC_3sgte

01-01-2015, 11:21 AM

haven't taken too many pics lately, but here are some of my favorites I've made recently

wild boar sausage and chorizo grilled pizza
https://farm9.staticflickr.com/8653/15546753363_1709db3492_c.jpg
https://farm8.staticflickr.com/7541/16140710706_ec1dd08747_c.jpg

lemon souffle
https://farm8.staticflickr.com/7575/15544141824_9ebc5463ac_c.jpg

mango mint sorbet with speckled isomalt candy
https://farm8.staticflickr.com/7510/15979070248_ef15fa96e6_c.jpg

vanilla ice cream with salted caramel swirled in and a caramel spring
https://farm8.staticflickr.com/7541/15980440989_64147a74b3_c.jpg

my play on a "black forest" frozen mousse. cherry mousse, grated dark chocolate, kirsch soaked cherries in the middle. underneath is chocolate bark, i just tempered and put onto a transfer sheet.
https://farm8.staticflickr.com/7490/16165753502_0611d6c4ea_c.jpg

pintoBC_3sgte

01-31-2015, 09:02 AM

Made these a couple weeks ago? haha all my weeks blend into one from work...

Herb roasted chicken sandwich. Hickory smoked thick cut bacon, avocado, cilantro, pickled carrot and red onion slaw dressed in a maple lime vinaigrette.
https://farm8.staticflickr.com/7359/16411479525_1143497cfd_c.jpg

Eternal_SiR

02-04-2015, 11:56 AM

its been a while since i've posted.. jsut a collection of a few bored nights..

garlic butter basted steak with mushrooms and onions
http://i833.photobucket.com/albums/zz260/Eternal_SiR/Mobile%20Uploads/IMG_20150131_204258_zpswykgljg1.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/Mobile%20Uploads/IMG_20150131_204258_zpswykgljg1.jpg.html)

ghost pepper cheddar and garlic biscuits
http://i833.photobucket.com/albums/zz260/Eternal_SiR/Mobile%20Uploads/IMG_20150131_175327_zpsngn8w2tu.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/Mobile%20Uploads/IMG_20150131_175327_zpsngn8w2tu.jpg.html)

Chinese Lap Mei Fan
http://i833.photobucket.com/albums/zz260/Eternal_SiR/Mobile%20Uploads/20150118_191328_zpsrurbsqf1.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/Mobile%20Uploads/20150118_191328_zpsrurbsqf1.jpg.html)

Smoked Pork Chop Borsetti with black truffle sauce
http://i833.photobucket.com/albums/zz260/Eternal_SiR/Mobile%20Uploads/IMG_20150104_185229_zps9a1zzru6.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/Mobile%20Uploads/IMG_20150104_185229_zps9a1zzru6.jpg.html)

Steamer pot with lobster
http://i833.photobucket.com/albums/zz260/Eternal_SiR/Mobile%20Uploads/IMG_20141220_195638_zpsgqc7qlqi.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/Mobile%20Uploads/IMG_20141220_195638_zpsgqc7qlqi.jpg.html)

Not cooking but started working on my spice wall
http://i833.photobucket.com/albums/zz260/Eternal_SiR/Mobile%20Uploads/IMG_20150124_181414_zpsc6ettvhk.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/Mobile%20Uploads/IMG_20150124_181414_zpsc6ettvhk.jpg.html)

tastic

02-04-2015, 02:32 PM

Holy crap those all look amazing

Eternal_SiR

02-04-2015, 03:05 PM

Holy crap those all look amazing

thanks. How you liking that sous vide machine? I've been on the fence between that and a PS4.

tastic

02-04-2015, 04:35 PM

I really like it...short ribs are my current favorite as are the 63 deg eggs. Looking forward to doing some pork belly next. We're enjoying the convenience for everyday stuff too, not just my occasional attempt at the fancier things...like just doing up chicken breasts and pork loins for sandwiches/wraps. But then again, a ps4 would be fun lol!

Eternal_SiR

02-04-2015, 05:06 PM

oh man.. the decision.... guess i better wait till i see my Doc this weekend. Might have a bulged disc on my lumbar ontop of my already brutal sciatica. This may actually prevent me from really cooking anymore. crossing fingers all goes well.. i struggle already with long sessions in the kitchen. Getting my custom island delivered in the next week or so, hopefully i'll actually get to use it.

tastic

02-04-2015, 06:06 PM

Ouch...hope the prognosis is good.

Culverin

02-04-2015, 06:25 PM

Custom island?!?! PHOTOS PLEASE!!!

What are you using for the spice containers?
I see smaller ones and tall cylindrical ones?

Xu.Vi

02-04-2015, 07:47 PM

Likely for spaghetti, nuts, or the sort would look nice in those!

Where'd you get these containers if you don't mind me asking :O

Eternal_SiR

02-04-2015, 08:31 PM

i'm not a nut fan so don't have too many nuts like.. more seeds than anything like sesame, sunflower and what not. I got them all from Specialty Bottle - Wholesale Glass Bottles, Glass & Plastic Jars, Tins, Vials (http://www.specialtybottle.com/) i bought 30 of the large squares, 30 small squares and 5 of those large ones for about $70 USD shipped to my us mailbox. not too bad.

the small ones are 1.4x2.25, the larger ones are 2.0x3.1. the large round tins are 3.6x6.5

Once i get pics of my island when its delivered i'll post some pics

Godzira

02-05-2015, 09:06 AM

Not cooking but started working on my spice wall
spice wall

That's a niiice spice wall, I'm a little embarrassed that impresses me so much.

Eternal_SiR

02-05-2015, 09:13 AM

i buy my spices in bulk, well the ones that comes in bags just fill the tins as needed. Alot of the specialty stuff i have stay in another cabinet. That entire bottom row and the 1 bags of 5 tins up top are all different types of salt.

Eternal_SiR

02-05-2015, 10:38 AM

Custom island?!?! PHOTOS PLEASE!!!

What are you using for the spice containers?
I see smaller ones and tall cylindrical ones?

its nothing special. I live in a townhouse and planning on selling in the near future but need more counter space. Just a simple gun metal quartz top with 3 large drawers and a sitting bar. Very limited to space and design since my kitchen isn't really all that big.

IfUCare

02-09-2015, 06:05 PM

https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-xpa1/v/t1.0-9/s720x720/10959565_10155288685185374_5171203084303529910_n.j pg?oh=43058a294e615cb23509cc5d2236910d&oe=556208D9&__gda__=1431876390_1e068044b8b95e6d139ed43e831723f e

Paella

https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-xpf1/v/t1.0-9/p180x540/10858525_10155288684990374_7095118701859564145_n.j pg?oh=87c20b3317406083dccaa2353d8bf910&oe=5554F03E&__gda__=1435847464_7b46ad3c5af1c799bf5d4b4f8a3b5c0 4

Bacon wrapped rack of pork

https://scontent-a-sea.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/p180x540/10988284_10155288685175374_3722812053351544927_n.j pg?oh=de327f10932f918d2b3d89db0ebc79d5&oe=55541882

Scallop and Prawn pasta

https://scontent-b-sea.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/s720x720/10968511_10155288685620374_8287812804974378208_n.j pg?oh=54bdd7bd752b044479ca5edb718b4ee6&oe=55549E7E

https://scontent-b-sea.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/s720x720/10988935_10155288685760374_6535195821808349367_n.j pg?oh=c995fe5bed0a84dacd18f944d9b0a19f&oe=555A2430

Pork, apple,chestnut pastry bun

https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-xpa1/v/t1.0-9/p180x540/10959720_10155288685865374_3908340722977636067_n.j pg?oh=2349f2f7dfac42a88ea05ac910335617&oe=5564F147&__gda__=1431195320_158d8426db8668cfb314492ede42fc1 e

https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-xpa1/v/t1.0-9/p180x540/10991302_10155288685955374_5082612284254945246_n.j pg?oh=ee91ea066dd004123591c9aa41e3b326&oe=555F3EAF&__gda__=1431856976_fe9cfd06ce803dfe5c5ecf67db60eed 0

Almond encrusted rack of lamb

https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-xfp1/v/t1.0-9/p180x540/10987400_10155288686035374_4834212178238658307_n.j pg?oh=b8c732429f4060566da062049330f5ea&oe=555D0574&__gda__=1432499597_f56da24ccce687f5b9eb711877925ff 0

Baked Pork chop rice

ilovebacon

02-09-2015, 07:10 PM

can we get some of you guys delicious recipe so i can make some myself :)

tastic

02-09-2015, 07:46 PM

Many tasty looking things but right now I could really go for that baked pork chop rice.

Eternal_SiR

02-15-2015, 01:42 PM

GF didn't want to go out for valentines and says she prefers my cooking instead...

Crab cakes with arugula topped with a sriracha sour cream and dehydrated sriracha chips
http://i833.photobucket.com/albums/zz260/Eternal_SiR/20150214_191527_zpsse8brgxu.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/20150214_191527_zpsse8brgxu.jpg.html)

Ahi tuna Poki..
http://i833.photobucket.com/albums/zz260/Eternal_SiR/20150214_191656_zpsv3nza13e.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/20150214_191656_zpsv3nza13e.jpg.html)

Ahi tuna carpaccio with capers, shallots, radish, lime and orange zest with a white balsamic citrus dressing
http://i833.photobucket.com/albums/zz260/Eternal_SiR/20150214_191906_zpsdr1hf8mn.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/20150214_191906_zpsdr1hf8mn.jpg.html)

Roasted bone marrow with a parsley salad tossed with white truffle oil and balsamic. Helped cut the richness of the marrow.
http://i833.photobucket.com/albums/zz260/Eternal_SiR/IMG_20150214_192128_zps5fviur15.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/IMG_20150214_192128_zps5fviur15.jpg.html)

murd0c

02-15-2015, 08:10 PM

Ended up cooking Jumbo tiger prawns in a Franks garlic sauce and clams in a white wine sauce for dinner tonight
http://i.imgur.com/iWM1i9b.jpg

Culverin

02-16-2015, 06:39 AM

Eternal,
How'd you do the sriracha chips?
How'd you use the lime in the tuna carpaccio?
Is that cilantro I see in your parsley salad?

Eternal_SiR

02-16-2015, 07:53 AM

Eternal,
How'd you do the sriracha chips?
How'd you use the lime in the tuna carpaccio?
Is that cilantro I see in your parsley salad?

For the chips you just spread a layer on parchment paper, throw it in the oven at 200 for about 1-2 hours.. and wait for it to dehydrate, then you crunch them up.

I used juice of 1 lime, 1 orange, white balsamic, avocado oil, then just topped the carpaccio, the citrus slightly cures it.

Yes, had cilantro, parsley, basil, dill. Tossed it in white balsamic and white truffle oil

Durrann

02-16-2015, 08:56 AM

Eternal - good looking grub you got there

carisear

02-28-2015, 02:44 PM

Finally getting into a groove with my food blog. May as well post something in here.

https://foodweliketoeat.files.wordpress.com/2015/02/2015-nobake-cheesecake-02-037.jpg?w=600&h=400

No bake lemon cheesecake.

Anti-Hipster No-Bake Cheesecake | Jax & cs (http://jaxandcs.com/2015/02/28/anti-hipster-no-bake-cheesecake/)

quasi

02-28-2015, 03:38 PM

carisear

02-28-2015, 05:43 PM

no prob! Here's a tip: adjust the sugar and lemon juice to your tastebuds. Add or subtract to your liking -- all my measurements are always just rough estimates.

Inaii

02-28-2015, 06:17 PM

Can you sub for a different flavour if you don't like lemon?

carisear

02-28-2015, 11:16 PM

So I just tried making a variation to test it out, and getting the sugar right is the hardest part. You can totally substitute whatever flavour you like, but you'll have to add or subtract sugar.

To try it out, I just made an espresso version using 2 shots of Nespresso Dharkan, and it required ALOT more sugar and condensed milk. It was too bitter without it. I also added brown sugar to the graham crust.

https://foodweliketoeat.files.wordpress.com/2015/03/2015-nobake-espresso-cheesecake-008.jpg?w=600&h=400

I didn't have any coffee Jello, but that would've gone well with it!

Eternal_SiR

03-02-2015, 07:21 AM

Did a small pot roast for a friend and his wife. Turned out excellent. Instead of my typical BBQ rub i make, i used a packet of spicey taco seasoning before searing it. Then used a shitaki mushroom beer broth as the roasting liquid.

http://i833.photobucket.com/albums/zz260/Eternal_SiR/IMG_20150228_130439_zpspuyjp7x8.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/IMG_20150228_130439_zpspuyjp7x8.jpg.html)

Cod and Shrimp Tom Yum spicey rice noodles.
http://i833.photobucket.com/albums/zz260/Eternal_SiR/IMG_20150301_185311_zpsecd3khrs.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/IMG_20150301_185311_zpsecd3khrs.jpg.html)

Gochujang noodles with bulgoggi beef topped with bean sprouts, spinach and a raw egg yolk.
http://i833.photobucket.com/albums/zz260/Eternal_SiR/IMG_20150302_185630_zpsdvgdjpno.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/IMG_20150302_185630_zpsdvgdjpno.jpg.html)

pintoBC_3sgte

03-10-2015, 04:34 PM

Haven't done too much lately. smoked a brisket a few weekends ago. Took 14 hours.
https://farm9.staticflickr.com/8583/16778716051_a39bc8fc5d_c.jpg
point.. super tender
https://farm9.staticflickr.com/8649/16157540194_530f37c75a_c.jpg
flat.. juice flowing after resting for 4 hours
https://farm8.staticflickr.com/7591/16592467420_5c7724b78b_c.jpg
https://farm9.staticflickr.com/8652/16159918533_ee18d7cd78_c.jpg

Eternal_SiR

03-11-2015, 06:21 AM

looks awsome... great looking bark you got going there. Can't wait till the nicer weather hits

murd0c

03-11-2015, 07:22 PM

Ended up bbq'ing this for dinner tonight
http://i.imgur.com/CYWcbp8.jpg

hchang

03-11-2015, 10:32 PM

Nothing fancy at all but tried throwing in a slice of cheese into my instant noodles earlier and felt like an orgy in my mouth

fishCak3s

03-12-2015, 11:21 AM

Nothing fancy at all but tried throwing in a slice of cheese into my instant noodles earlier and felt like an orgy in my mouth

They work like magic with the spicy Korean noodles

pintoBC_3sgte

03-12-2015, 05:17 PM

looks awsome... great looking bark you got going there. Can't wait till the nicer weather hits
Thanks!! Ya I can't wait until I can sit outside at 2 am in a comfy patio chair with a drink and enjoy the summer nights as I smoke meat!

Ended up bbq'ing this for dinner tonight
http://i.imgur.com/CYWcbp8.jpg

Nice! I grilled up some beauty porterhouse steaks for dinner last night. Almost want to say... Summer is here!??!!

carisear

03-23-2015, 09:56 PM

The wife made Chocolate Macadamia Skor cookies. SO GOOD.

https://foodweliketoeat.files.wordpress.com/2015/03/2015-perfect-moreish-cookies-045.jpg?w=600&h=400

?Moreish? Chocolate Macadamia Nut Cookies | Jax & cs (http://jaxandcs.com/2015/03/21/moreish-chocolate-macadamia-nut-cookies/)

tulle

04-03-2015, 12:04 PM

Fresh strawberry fruit cake with chocolate ganache
Super easy to make.

http://www.revscene.net/forums/attachment.php?attachmentid=24405&stc=1&d=1428091376

Energy

04-03-2015, 12:49 PM

Would you mind sharing the recipe?

cho

04-03-2015, 02:05 PM

Fresh strawberry fruit cake with chocolate ganache
Super easy to make.

http://www.revscene.net/forums/attachment.php?attachmentid=24405&stc=1&d=1428091376

watch that heat while making that ganache

red_2

04-06-2015, 01:21 PM

ya ganache doesnt look that velvety

Still looks good though. Any pics of the inside?

Eternal_SiR

04-13-2015, 11:55 AM

its been a while.. so figure i post a few

Bulgogi beef on gochujang friend noodle topped with bean sprouts, wilted spinach and a raw egg yolk
http://i833.photobucket.com/albums/zz260/Eternal_SiR/IMG_20150302_185630_zpsdvgdjpno.jpg

Shrimp and Cod Tom Yum noodle soup with enoki mushrooms
http://i833.photobucket.com/albums/zz260/Eternal_SiR/IMG_20150301_185311_zpsecd3khrs.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/IMG_20150301_185311_zpsecd3khrs.jpg.html)

Pot roast with a beer and shitake mushroom broth.
http://i833.photobucket.com/albums/zz260/Eternal_SiR/IMG_20150228_130439_zpspuyjp7x8.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/IMG_20150228_130439_zpspuyjp7x8.jpg.html)

kimchi dumplings with sliced ribeye stir fry
http://i833.photobucket.com/albums/zz260/Eternal_SiR/Mobile%20Uploads/IMG_20150303_181327_zpssamdeqop.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/Mobile%20Uploads/IMG_20150303_181327_zpssamdeqop.jpg.html)

Bulgogi beef and chicken rice wrap
http://i833.photobucket.com/albums/zz260/Eternal_SiR/Mobile%20Uploads/IMG_20150304_201103_zpslwu7xekk.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/Mobile%20Uploads/IMG_20150304_201103_zpslwu7xekk.jpg.html)

grilled chicken with satay fried noodles
http://i833.photobucket.com/albums/zz260/Eternal_SiR/Mobile%20Uploads/IMG_20150310_191744_zpslrdzsili.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/Mobile%20Uploads/IMG_20150310_191744_zpslrdzsili.jpg.html)

Proschuitto and ground beef meatballs stuffed with cheese
http://i833.photobucket.com/albums/zz260/Eternal_SiR/Mobile%20Uploads/IMG_20150408_171653_zpsnukckj0y.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/Mobile%20Uploads/IMG_20150408_171653_zpsnukckj0y.jpg.html)

Asaparagus soup with seafood mac and cheese, had crab meat and baby scallops in the sauce and shrimp on top
http://i833.photobucket.com/albums/zz260/Eternal_SiR/Mobile%20Uploads/IMG_20150412_193307_zpsxdjhc6xu.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/Mobile%20Uploads/IMG_20150412_193307_zpsxdjhc6xu.jpg.html)

haven't cooked these yet, but these things are massive.. 1/2 count
http://i833.photobucket.com/albums/zz260/Eternal_SiR/Mobile%20Uploads/IMG_20150412_154415_zpsmldlzwid.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/Mobile%20Uploads/IMG_20150412_154415_zpsmldlzwid.jpg.html)

tastic

04-13-2015, 12:38 PM

Wow...drooling so much...I want what's in the head of those monsters.

Eternal_SiR

04-13-2015, 12:40 PM

Wow...drooling so much...I want what's in the head of those monsters.

i know, i can't wait either. I still gotta open and clean the BBQ first. :heckno: its been under the cover since last summer, gonna be so nasty

tastic

04-19-2015, 05:32 PM

Finally got a new grill...first time in 8 years living in places that didn't allow it. Made some yogurt and mint marinated lamb chops with grilled accompaniments. Wife made a killer tzatziki like sauce.

http://images.tapatalk-cdn.com/15/04/19/854c3c46473097ee4d91675cf95e685e.jpg

Eternal_SiR

04-26-2015, 03:17 PM

Just ordered my sous vide machine. Extremely excited to see the new things I can make. Bought the Anova Bluetooth one

Eternal_SiR

05-04-2015, 05:52 AM

finally cleaned my bbq this weekend. Grilled some shrimp, seared the smoked autralian ribeye, and then smoked ribs and seared on the bbq before serving.

http://i833.photobucket.com/albums/zz260/Eternal_SiR/Mobile%20Uploads/IMG_20150502_205351_zpsnmsdpxhb.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/Mobile%20Uploads/IMG_20150502_205351_zpsnmsdpxhb.jpg.html)

http://i833.photobucket.com/albums/zz260/Eternal_SiR/Mobile%20Uploads/IMG_20150502_205605_zpshvs3no3v.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/Mobile%20Uploads/IMG_20150502_205605_zpshvs3no3v.jpg.html)

Tastic: This ones for you, got the gf to hold it while i took a closeup
http://i833.photobucket.com/albums/zz260/Eternal_SiR/Mobile%20Uploads/IMG-20150502-WA0010_zpsizeum45y.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/Mobile%20Uploads/IMG-20150502-WA0010_zpsizeum45y.jpg.html)

Got the rest of the ribeyes all ready for the sous vide machine
http://i833.photobucket.com/albums/zz260/Eternal_SiR/Mobile%20Uploads/IMG_20150502_192506_zpsexrv83ju.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/Mobile%20Uploads/IMG_20150502_192506_zpsexrv83ju.jpg.html)

6793026

05-04-2015, 08:12 AM

would love to see how your sous vide machine works out. Not a toy I would be able to afford or buy but interested as heck on how it works.

Eternal_SiR

05-04-2015, 08:18 AM

would love to see how your sous vide machine works out. Not a toy I would be able to afford or buy but interested as heck on how it works.

i'll be trying it out for the first time later on this week. Its come quite down in price, i picked mine up for about $250 ish CAD after exchange rate

Expresso

05-04-2015, 01:26 PM

Agree portable sous vides are getting cheaper all the time.
i'll be trying it out for the first time later on this week. Its come quite down in price, i picked mine up for about $250 ish CAD after exchange rate

Are you planning to finish the steak with a torch or just finishing it on the pan?
Were Nomiku or Sansaire every in consideration? Trying to decide which one to get.

dragondragon99

05-04-2015, 01:46 PM

so much poo

tastic

05-04-2015, 02:57 PM

Oh man, that all looks great, Eternal SiR! Have fun with that sous vide! Besides the gourmet factor, I'm finding the sous vide just a super convenient tool for pre-cooking prior to grilling/searing during the work week. Congrats!

pintoBC_3sgte

05-04-2015, 03:35 PM

Just ordered my sous vide machine. Extremely excited to see the new things I can make. Bought the Anova Bluetooth one

Nice! I got a anova for Christmas ! Works great! Pretty sure you'll like yours. So simple to use. What are you going to use to hold the water for your sous vide?

Haha I wanted one after doing a 20 hour ox tail sous vide in my red seal course for cooking.

Eternal_SiR

05-04-2015, 04:16 PM

I went with the Anova after doing lots of research. Its quieter than the rest, brings water temp up at a decent rate and the bluetooth was a nice touch. The Nomiku wifi is suppose to come out this year but didn't want to do the whole preorder thing. Also the Anova is much easier to clean

I'm going to precook with the sous vide and sear it on my infrared searing station, that this is awesome for searing things.

I'm planning on using a stock pot as the vessel for now. I have about 4 or 5 so defiantly can designate one for this purpose. My gf gets mad at me all the time, i have like5 or 6 knives in the cupboard still not used, pot and pans the same thing.

Thought about getting one of these, maybe a bit bigger
Amazon.com: Cambro 12189CW135, Polycarbonate Camwear Boxes, 4.75-Gallon, Clear: Lidded Home Storage Bins: Kitchen & Dining (http://www.amazon.com/Cambro-12189CW135-Polycarbonate-Camwear-4-75-Gallon/dp/B002NQB63E/ref=sr_1_2?ie=UTF8&qid=1430784925&sr=8-2&keywords=cambro)

carisear

05-04-2015, 08:54 PM

Been a few weeks. Wife made my favourite meal, rack of lamb! With deep fried rosemary and garlic topping.

https://foodweliketoeat.files.wordpress.com/2015/05/2015-rack-of-lamb-002.jpg?w=640

Garlic Rosemary Rack of Lamb | Jax & cs (http://jaxandcs.com/2015/05/02/garlic-rosemary-rack-of-lamb/)

I made some red meat.

https://foodweliketoeat.files.wordpress.com/2015/04/2015-red-pork-belly-044.jpg?w=640

Bloodsport Braised Pork Belly [Hong Shao Ro] | Jax & cs (http://jaxandcs.com/2015/04/18/bloodsport-braised-pork-belly-hong-shao-ro/)

nothing fancy, just yummy food!

DHP 1

05-05-2015, 10:18 AM

Eternal_SiR

05-05-2015, 02:00 PM

i got them from Hen Long market on 104th in Surrey

Eternal_SiR

05-07-2015, 01:04 PM

my first sous vide food item. Australian Ribeye with garlic, butter, rosemary and thyme. 1.5 hours at 55degrees C then Seared for 1 minute each side. Made some homemade chimichuri sauce with ghost pepper. nice little hint of heat

http://i833.photobucket.com/albums/zz260/Eternal_SiR/20150506_195205_zpsgjbz2csc.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/20150506_195205_zpsgjbz2csc.jpg.html)

Eternal_SiR

05-08-2015, 06:24 AM

tried out doing some pork chops.. never was a fan of pork chops but that may have changed now.
http://i833.photobucket.com/albums/zz260/Eternal_SiR/Mobile%20Uploads/IMG_20150507_182957_zpsrdbmjp2n.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/Mobile%20Uploads/IMG_20150507_182957_zpsrdbmjp2n.jpg.html)

DaFonz

05-08-2015, 08:39 AM

Try chicken breast next @ 140 degrees. It's amazing

Eternal_SiR

05-10-2015, 10:16 AM

haven't done chicken breast yet but did some chicken wings last nite.. definitely better than just grilling on the bbq. so much more juicier this way

Eternal_SiR

05-11-2015, 05:47 AM

made some more sous vide chicken wings last nite. Spicey Seasame Soy wings tosses with parsley, thai basil, culantro, green onions and fried garlic

http://i833.photobucket.com/albums/zz260/Eternal_SiR/IMG_20150510_183222_zpslx7qqgtp.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/IMG_20150510_183222_zpslx7qqgtp.jpg.html)

freakshow

05-14-2015, 10:20 AM

Just want to post some of my wife's students since they always blow me away..

Gr. 12
2eNrFSEeXm

Gr. 10
0--6GeEeR4

Gr. 12
z6ySSCEebf

Gr. 11
x2WC5uEeZk

westopher

05-14-2015, 10:26 AM

Lol thats really awesome. I'm going to come recruit.
Just kidding, I'm not going to ruin some kids lives by getting them into the professional cooking world.:ohgodwhy:

freakshow

05-14-2015, 12:19 PM

Lol thats really awesome. I'm going to come recruit.
Just kidding, I'm not going to ruin some kids lives by getting them into the professional cooking world.:ohgodwhy:
She's already doing that. haha.. Where do you work? She's always looking for places that will take a stage. She currently has them stage at hawksworth, and some other places.

tastic

05-15-2015, 09:11 PM

Made the wife and I some cedar plank salmon with a fig glaze and some grilled lemon. Went with some crispy wedges, chunky guac and marinated tomatoes.

http://i496.photobucket.com/albums/rr330/tasticfoto/IMG_00003366.jpg
http://i496.photobucket.com/albums/rr330/tasticfoto/IMG_00003369.jpg

Eternal_SiR

05-16-2015, 07:11 AM

having a bbq for some friends this weekend. 2 briskets, 2 rack of ribs, 2 massive steaks, smokies and 6 pounds of wings.
http://i833.photobucket.com/albums/zz260/Eternal_SiR/Mobile%20Uploads/7acdde24-5244-4b4c-9f48-393c6067ccfe_zpsrmqva5nv.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/Mobile%20Uploads/7acdde24-5244-4b4c-9f48-393c6067ccfe_zpsrmqva5nv.jpg.html)

Here is one of the brisket in the sous vide then seared before serving. still cooking.. it'll be a 48 hours cook

http://i833.photobucket.com/albums/zz260/Eternal_SiR/Mobile%20Uploads/IMG_20150514_212545_zpsodtpiw8r.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/Mobile%20Uploads/IMG_20150514_212545_zpsodtpiw8r.jpg.html)

waddy41

05-17-2015, 02:08 PM

^ where'd you buy the meat?

Eternal_SiR

05-18-2015, 08:09 AM

I got them from price pro in surrey as well as cost cutter in Blaine. Definitely cooked more than i needed. The aftermath after 10 adults were stuffed, not seen in the pics were my coleslaw and potato salad.
http://i833.photobucket.com/albums/zz260/Eternal_SiR/Mobile%20Uploads/2015-05-17-08-00-57_deco_zpsidtwn94t.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/Mobile%20Uploads/2015-05-17-08-00-57_deco_zpsidtwn94t.jpg.html)

Smoked mac and cheese with a surprise.. more bacon and stringy cheese curds in the middle
http://i833.photobucket.com/albums/zz260/Eternal_SiR/Mobile%20Uploads/IMG_20150518_084351_zps4p7xrw9m.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/Mobile%20Uploads/IMG_20150518_084351_zps4p7xrw9m.jpg.html)

Finished off the night with some variety
http://i833.photobucket.com/albums/zz260/Eternal_SiR/Mobile%20Uploads/IMG_20150517_223213_zpsuxjtbiw5.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/Mobile%20Uploads/IMG_20150517_223213_zpsuxjtbiw5.jpg.html)

cho

05-18-2015, 09:31 AM

She's already doing that. haha.. Where do you work? She's always looking for places that will take a stage. She currently has them stage at hawksworth, and some other places.

if anyone of them want a summer job at cactus club, hit me up =))

mk1freak

05-18-2015, 10:47 AM

Lol thats really awesome. I'm going to come recruit.
Just kidding, I'm not going to ruin some kids lives by getting them into the professional cooking world.:ohgodwhy:

if you're not going to how about i recruit them into staging on the catering side and have them do the same thing for a plated 150+ event......
just kidding i wouldn't do that
actually i probably would because it's hella fun :fuckyea:

also if you guys want to see some of our more mainstream creations
check out the recipe section of Love Food Hate Waste - Home (http://www.lovefoodhatewaste.ca)
(unfortunately i only helped with prep and of course tasting LOL)
all photos should have been credited to myself but it was my first time taking food photos....so they probably suck since i only had kitchen lighting.

also this is us:
Feeding the 5000 Vancouver (http://feed5kvancouver.com/) maybe i should recruit you guys to volunteer for it......gonna need alot of prepping .....any takers?

sorry i dont mean to thread jack LOL

Eternal_SiR

05-19-2015, 06:53 AM

played around with sous vide eggs. Turned out awsome.. Fittleheads sauteed in garlic topped with a poached egg. Then calamari 3 ways, asian 5 spice, spicey cayanne, and a balsamic avocado oil tenticles.

http://i833.photobucket.com/albums/zz260/Eternal_SiR/Mobile%20Uploads/IMG_20150518_203608_zpshi2aqtzo.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/Mobile%20Uploads/IMG_20150518_203608_zpshi2aqtzo.jpg.html)

The gooeyness in action. Click to see video
http://i833.photobucket.com/albums/zz260/Eternal_SiR/Mobile%20Uploads/th_VID_31281107_220800_zpspjhg5mey.mp4 (http://i833.photobucket.com/albums/zz260/Eternal_SiR/Mobile%20Uploads/VID_31281107_220800_zpspjhg5mey.mp4)

tastic

05-19-2015, 07:03 AM

Mmmm...love me some 63 deg eggs!

Eternal_SiR

05-19-2015, 08:39 AM

Mmmm...love me some 63 deg eggs!

it was just perfect.. i don't think i'll ever get poached eggs out at resturaunts anymore, they always seem to dissapoint. The best part was cracking the egg and out comes a perfecly poached egg.

Eternal_SiR

05-24-2015, 09:54 AM

first spot prawns this year
http://i833.photobucket.com/albums/zz260/Eternal_SiR/Mobile%20Uploads/pic20150524074600_zpszky2fg52.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/Mobile%20Uploads/pic20150524074600_zpszky2fg52.jpg.html)
Top Left: Straight up sashimi with thai basil and lime zest
Top Right: Still my favorite, steamed
Lower Left: in a shitakee oolong tea dashi
Lower Right: More steamed with a lobster on a bed of pea shoots
dips were garlic butter, culantro and fish sauce, home made chilli soya sauce and not in the picture was a saffron white wine reduction minionette.

Also not in that collage was a tamarind fried prawns with chillis and peanuts.
http://i833.photobucket.com/albums/zz260/Eternal_SiR/Mobile%20Uploads/IMG_20150524_074347_zpsnkunm4gc.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/Mobile%20Uploads/IMG_20150524_074347_zpsnkunm4gc.jpg.html)

and to pair with all of this. My boys at 4 winds
http://i833.photobucket.com/albums/zz260/Eternal_SiR/Mobile%20Uploads/IMG_20150523_134620_zpsoiaqvwnn.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/Mobile%20Uploads/IMG_20150523_134620_zpsoiaqvwnn.jpg.html)

tastic

05-24-2015, 10:21 AM

Can a stomach be at full chubb? Cause it is right now.

IfUCare

06-07-2015, 11:22 PM

tried to make singapore chili crab, turned out better than expected.

https://scontent-sea1-1.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/10403426_10155760389685374_4646243513310914928_n.j pg?oh=0bb4f08b59d436cd83b812443c5f3259&oe=55EA4D7F

https://scontent-sea1-1.xx.fbcdn.net/hphotos-xpf1/t31.0-8/11163061_10155760389945374_8570738634105407772_o.j pg

https://scontent-sea1-1.xx.fbcdn.net/hphotos-xta1/t31.0-8/11402230_10155760389975374_8184959682099022829_o.j pg

carisear

06-14-2015, 02:46 PM

Made siu yuk this morning.

https://foodweliketoeat.files.wordpress.com/2015/06/2015-siu-yuk-037.jpg?w=640

Diablo Crispy Pork Belly [Siu Yuk] | Jax & cs (http://jaxandcs.com/2015/06/14/diablo-crispy-pork-belly-siu-yuk/)

pintoBC_3sgte

06-14-2015, 03:38 PM

Looks good! I'll have to give your bbq pork recipe a go sometime

donjalapeno

06-14-2015, 07:30 PM

so yuck looks so good

Eternal_SiR

06-15-2015, 01:48 PM

Eternal_SiR

06-15-2015, 01:54 PM

Made some sous vide pork chops (butter, bacon fat, rosemary, garlic) with a side of my experiment. The "salad" had quinoa cooked with bonito dashi, couscous, corn, mushrooms, green onions and diced cabbage braised in a beer and lobster stock. Then a healthy serving of my ghost pepper chimichurri. Then finished off the pork chops with some sel du provence. Oh and i forgot, topped the salad with some garlic pesto shrimp

http://i833.photobucket.com/albums/zz260/Eternal_SiR/Mobile%20Uploads/IMG_20150614_191911_zpsucjbvkmq.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/Mobile%20Uploads/IMG_20150614_191911_zpsucjbvkmq.jpg.html)

pintoBC_3sgte

06-15-2015, 02:29 PM

dammnn... that looks so good. Would it be possible to hook a brother up with that recipe?

The recipe link is at the bottom of his post

carisear

06-15-2015, 06:19 PM

hah thanks guys. yeah link to my blog is below the pic. It wasn't as good as the place in Richmond below superstore, but it also cost 1/5th the price.

carisear

06-20-2015, 09:05 AM

Eternal_Sir, your pix made me wanted to try spot prawns, so I did.

https://foodweliketoeat.files.wordpress.com/2015/06/2015-bc-spot-prawns-012.jpg?w=640

Revscene BC Spot Prawns | Jax & cs (http://jaxandcs.com/2015/06/20/revscene-bc-spot-prawns/)

Expresso

06-23-2015, 10:55 AM

Based on Eternal's comments I picked up an Anova as well.

They do free shipping now to Canada from Richmond so it took 2 days to arrive. So no duties/taxes pleasantly surprised.

Eternal_SiR

06-28-2015, 06:18 AM

Based on Eternal's comments I picked up an Anova as well.

They do free shipping now to Canada from Richmond so it took 2 days to arrive. So no duties/taxes pleasantly surprised.

Congrats. Your gonna love playing around with it. Nice they ship from Canada now. I had to pick mine up at my US mailbox. When I got mine, shipping to Canada was $43

carisear

06-29-2015, 07:39 PM

Sometimes all you want is a beer and steak on a hot summer day.

https://foodweliketoeat.files.wordpress.com/2015/06/2015-cast-iron-steak-023.jpg?w=640

http://jaxandcs.com/2015/06/27/blazing-cast-iron-steak/

Eternal_SiR

06-30-2015, 05:46 AM

been a while since i posted.

Burgers made with chorizo, italian sausage and plain ground beef. Stuffed with poutine cheese curds.
http://i833.photobucket.com/albums/zz260/Eternal_SiR/Mobile%20Uploads/IMG_20150624_185848_zps6auyao5d.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/Mobile%20Uploads/IMG_20150624_185848_zps6auyao5d.jpg.html)

Did some texas style pulled pork. No mop, just rub, smoke and apple juice spray
http://i833.photobucket.com/albums/zz260/Eternal_SiR/Mobile%20Uploads/20150627_152201_zpsf1teiff0.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/Mobile%20Uploads/20150627_152201_zpsf1teiff0.jpg.html)
http://i833.photobucket.com/albums/zz260/Eternal_SiR/Mobile%20Uploads/IMG_20150627_183726_zpsk4m7sxvq.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/Mobile%20Uploads/IMG_20150627_183726_zpsk4m7sxvq.jpg.html)

left over pulled pork salad with corn and soft boiled egg
http://i833.photobucket.com/albums/zz260/Eternal_SiR/Mobile%20Uploads/IMG_20150628_190626_zps1ve8cpoi.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/Mobile%20Uploads/IMG_20150628_190626_zps1ve8cpoi.jpg.html)

The last of my jump shrimp
http://i833.photobucket.com/albums/zz260/Eternal_SiR/Mobile%20Uploads/IMG_20150629_204825_zpslmuxjv7r.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/Mobile%20Uploads/IMG_20150629_204825_zpslmuxjv7r.jpg.html)

had lots of extra cheese to tried to make some chips
http://i833.photobucket.com/albums/zz260/Eternal_SiR/Mobile%20Uploads/th_VID_62310420_041859_zpsmrewouqz.mp4 (http://i833.photobucket.com/albums/zz260/Eternal_SiR/Mobile%20Uploads/VID_62310420_041859_zpsmrewouqz.mp4)

ilovebacon

09-02-2015, 03:33 AM

Lots of wonderful creations. Is not a good place to be when you're hungry..
Aside from that. Has anyone tried making Japanese rice balls that is seen in anime. The real term is onigiri. Just want to know what's your secret toppings for it.

mk1freak

09-22-2015, 01:50 PM

we had a tasting for the catering we will be doing for Vancouver fashion week today.
https://scontent-sea1-1.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/s720x720/12036554_10153678271251804_2538567630133366451_n.j pg?oh=ad2bd8de164f1f40d131cb60a4273ae0&oe=5660A4D5
here are a few of the simple canapes the two of us put together:
shrimp taco,
smoked salmon and southwestern chicken.

carisear

09-27-2015, 03:31 PM

https://foodweliketoeat.files.wordpress.com/2015/09/2015-spiked-bbt-18.jpg?w=800

Everyone is so fancy here. Made BBT the other day, with some alky in it.

Spiked Watermelon Lychee Bubble Tea | Jax & cs (http://jaxandcs.com/2015/09/26/spiked-watermelon-lychee-bubble-tea/)

IfUCare

10-13-2015, 09:39 PM

didn't make turkey for thanks giving.
made pan seared duck breast with charred shallots and cranberry sauce, duck confit, duck fat roasted potatoes, and brussel sprouts

https://scontent-sea1-1.xx.fbcdn.net/hphotos-xtp1/t31.0-8/11143598_10156224619965374_4504744791623017411_o.j pg

le_dakine

10-20-2015, 10:29 PM

26070

Foie Mousse, Brioche, Port Gelee, Pistachios

tastic

12-24-2015, 04:42 PM

First try at a Christmas porchetta. Happy eating!

http://images.tapatalk-cdn.com/15/12/24/badf22d0ede18e82fb2217f3a3b0f747.jpg

Culverin

02-03-2016, 01:49 PM

Just want to post some of my wife's students since they always blow me away..

Gr. 12
2eNrFSEeXm

Gr. 10
0--6GeEeR4

Gr. 12
z6ySSCEebf

Gr. 11
x2WC5uEeZk

What in the actual fuck.
That is so damned hella pro.

Culverin

02-03-2016, 01:50 PM

26070

Foie Mousse, Brioche, Port Gelee, Pistachios

Can you tell me more?
This looks like something I would like to attempt at home.

pintoBC_3sgte

01-02-2017, 12:43 PM

turns out, its been what seems like forever since I've made anything.... Since I've stopped cooking for a career, almost 2 years ago I just haven't had the ambition or time. Well I don't know what or when it was, but I've been re-inspired to start cooking for me again!

Few things from the last little while.

tuna poke w/ a korean chilli vinaigrette, and a unagi sauce mayo
https://c7.staticflickr.com/1/766/31212048374_d89682b7c9_c.jpg
https://c7.staticflickr.com/1/556/31212047334_98c21d39a2_c.jpg

braised short ribs, spicy sausage stuffing, reduced red wine jus, crispy fried onion
https://c3.staticflickr.com/1/724/31212049834_2486f2d4b3_c.jpg

short rib and chantrelle fettuccini in a truffle cream sauce
https://c1.staticflickr.com/1/651/31212053184_0a296fd54f_c.jpg

crab and lobster cake, roasted red pepper aioli, slaw (apple, carrot, celery, onion) , pickled garlic scape
https://c1.staticflickr.com/1/656/31212056104_aa1281f819_c.jpg
https://c4.staticflickr.com/1/434/31243041083_26219893ab_c.jpg

steak and eggs done right!
potato pancake, sliced prime rib, egg sprinkled with smoked sea salt and topped with cholula hot sauce
https://c4.staticflickr.com/1/307/32052812475_58530af0e0_c.jpg

westopher

01-02-2017, 12:48 PM

All looks great. Can I ask what you left your culinary career for?

pintoBC_3sgte

01-02-2017, 12:51 PM

Well I moved to a small town where my wife is from, meat dept. manager/ meat cutter at a grocery store

westopher

01-02-2017, 01:12 PM

Oh so still very much in the food industry though. Butchery is fun.
Sometimes the prospect of a small town is very appealing to me for the sake of opening the only good restaurant in town.

pintoBC_3sgte

01-02-2017, 01:19 PM

Haha it's only good if the people will pay for what you want to make. I know for what I'd want to do at my ideal place I'd want to open, I'd only get business in the summer when the tourists roll in haha

Slifer

01-02-2017, 01:49 PM

Well I moved to a small town where my wife is from, meat dept. manager/ meat cutter at a grocery store

What?! Cactus club for life yo! :lol

pintoBC_3sgte

04-16-2017, 02:03 PM

Long time no post so here we go.
Grilled ribeye tacos with a baby kale slaw(dressed in a sweet citrus vinaigrette) spicy pico de gallo, and avocado. I need to make these more often!

https://c1.staticflickr.com/3/2903/33269211363_e82dd2e2cb_c.jpg

Ahi tuna lettuce wraps
Grilled Ahi w/ a sweet and spicy soy glaze and sprinkled with togarashi, cilantro, carrot, cucumber, pickled red onion, avocado and a hunan teriyaki sauce . This is on the list of must make again dinner!!

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Surf n turf omelette
King crab, applewood smoked bacon, white and green asparagus, and roasted garlic . Finished with shaved Parmesan, olive oil and truffle sea salt
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Wing Wednesday ! Buttermilk southern fried chicken wings with a spicy honey glaze. Messy, sticky, spicy good!!!!
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En papillote 2 ways . Both cooked on a bed of spinach, baby kale, shaved Brussel sprouts, and carrot - Left- Togarashi spiced Basa topped with prawns -Right-. Smoked black cod with roasted suckling pig. Sauce is a Kaffir lime white wine sauce
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Beer braised short rib on top of brown butter butternut squash noodles with a mushrooms mix, bacon, grape tomatoes and caramelized onions. Topping it off is a soft poached egg. This was all kinds of freaking goodness!!
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Chicken and prawn red Thai coconut curry.
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Chicken bacon eggs bennie served in a avocado half, on top of a bed of spinach. The hollandaise is kicked up with some garlic lime hot sauce.
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Fillet mignon finished with truffle sea salt, red wine Demi glacé , brown butter togarashi spiced butternut squash noodles, roasted asparagus.
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Pulled pork bennies on a grilled tomato and a BBQ hollandaise. Finished with pickled red onion, pickled jalapeño and scallions.
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Sometimes I get a sweet tooth and have to make something.
Himalayan salted Kahlua chocolate mousse with vanilla whipped cream, sponge toffee, waffle butter cookie.
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IfUCare

04-22-2017, 08:45 PM

nothing fancy, just tried to make hk cafe style pineapple buns

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Hondaracer

04-23-2017, 09:55 AM

Where can I get sashimi grade tuna for tartare etc?

westopher

04-23-2017, 10:07 AM

Angel seafood

dapperfied

04-23-2017, 11:17 AM

Do want the recipe for braised short ribs and butternut squash noodles :3

winson604

04-28-2017, 12:16 PM

Angel seafood

Are public sales available? Website doesn't say anything about it and there's 1 review all be it from 3 years ago saying they don't. I know, lazy fuck just call them right :smug:

westopher

04-28-2017, 03:43 PM

Their business model is a complete shit show anyway so just lie and say you own a restaurant. I've had to buy all my shit from them in cash anyways and picked it up.

pintoBC_3sgte

05-03-2017, 06:13 PM

Next round of stuff. Some might notice the same veg. repeating in a lot of dishes. I've pretty much given up eating carbs/starches/gluten, giving in on a few occasions but have fazed it out of my daily eating habits. Been on this since the start of February and I think I'm down 35 or so pounds. Anyways, picture time!

grilled togarashi spiced salmon , with asparagus, zucchini, and tomato slices, finished w/ reduced rosemary balsamic
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pan seared fillet mignon, topped with bacon jam and roasted garlic, roasted veg.
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salmon en papillote, cooked on a bed of spinach, carrot, shaved brussel sprouts, roasted garlic and grape tomatoes. Finished with a korma curry sake sauce and sliced scallions
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pan seared ribeye, roasted togarashi asparagus and zucchini, and seared sea scallops with a sake saffron beurre blanc
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awesome burger I made for dinner tonight.
ground chuck and bacon mixture for the patty. Pepper Jack cheese and sun dried tomato
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sitting on Spicy roasted garlic aioli, and a bed of spinach, topped with avocado and served with pickled red onions and local pickles.
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cooked with a touch of pink left, just how i like it. Super juicy and flavorful!
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originalhypa

04-27-2018, 02:42 PM

Bump this epic thread as I'm inspired by pinto bc's tuna poke.

dapperfied

04-27-2018, 02:50 PM

More carb free dishes!!

Brownie points if you PM me the recipe for em. Fuck this salad and chicken breast meals.

pintoBC_3sgte

04-27-2018, 02:58 PM

Haha I can post some up this weekend. Been busy and haven’t been posting here

westopher

04-27-2018, 03:01 PM

Blanch some carrots. Preferably mixed colours baby carrots. Sauté with sugar snap peas, garlic, shallots, deglaze with a small amount of chicken stock, pull off the heat, stir in a knob of butter, a splash of lemon juice and fresh torn mint. Don’t forget to season.
Pairs well with lamb of any sort, but if you are looking for lean, rack or loin is best. Cook the lamb in a ripping hot pan, finish in oven and pull out at 130f, rest for 7-10 minutes. Before cooking the lamb rub it with a bit of Dijon, rosemary, salt, pepper and chopped parsley.

Use the freshest local veg you can get. Use Canadian lamb.