[cho]

couldn't find a thread where you could show off your creations haha
lets see what you guys got!



http://sphotos.ak.fbcdn.net/hphotos-ak-snc6/hs050.snc6/168027_493119887514_504522514_5899960_7914963_n.jp g

sesame encrusted tuna, bed of potato chips, wasabi mayonnaise

[Santofu]

o-o are you practicing for the competition on this sunday?

[cho]

nope, this was in class the other day

[Sentinel]

http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs115.snc4/36110_405692303098_514153098_4555775_1187163_n.jpg

Made this for my mom for her bday last year.

Fresh mango cake; thin mango slices, vanilla genoise, whipped cream.

[Culverin]

This thread is going to get ridiculous...

[Senna4ever]

couldn't find a thread where you could show off your creations haha
lets see what you guys got!



http://sphotos.ak.fbcdn.net/hphotos-ak-snc6/hs050.snc6/168027_493119887514_504522514_5899960_7914963_n.jp g

sesame encrusted tuna, bed of potato chips, wasabi mayonnaise
Why is the wasabi mayonnaise yellow?

[Tofuboi]

This thread is going to get ridiculous...

is that roast beef for your bennies?

[cho]

Egg yolks, rice vinegar, mirin, salt and pepper, wasabi paste just enough to taste
Posted via RS Mobile (http://www.revscene.net/forums/announcement.php?a=228)

[LiquidTurbo]

http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs780.ash1/167001_747097922821_21006408_44714788_6456624_n.jp g

Orzo Salad with Boccoccini, Olives, Capers and Lemon Cumin Pepper Dressing

[1993EG]

This thread is going to get ridiculous...

:O i was getting ready for bed but now im hungry LOL

[Culverin]

is that roast beef for your bennies?

Hahahaha, as if.
I made some slow braised bbq ribs 2 nights before.
I sliced off the meat into wide generous slices and reheated before plating.
There is no way I'm ever going back to ham. :fullofwin:

You've got a really good eye.


Duck was sous vide over the stove, then seared.

Sheppard's Pie
Lamb, frozen veggie mix (cheating, but easy), red wine gravy.
Mashed potatoes were leftovers too.

[le_dakine]

what temp did you SV the duck breast at? I'm just curious whether you were able to render all the fat out through sv.

[le_dakine]

couldn't find a thread where you could show off your creations haha
lets see what you guys got!



http://sphotos.ak.fbcdn.net/hphotos-ak-snc6/hs050.snc6/168027_493119887514_504522514_5899960_7914963_n.jp g

sesame encrusted tuna, bed of potato chips, wasabi mayonnaise

The tuna at the end looks slightly well-done, did you do the tuna on a pan, or flame seared?

[murd0c]

You guys and your fancy stuff. I made pizza pockets last weekend and they look way to ghetto to post LOL

[MrGoodbar]

i made an 8 cheese macaroni at one point... i wish i took pictures. Baked with heavy cream and half a dozen eggs for a party. it was epic........... my most famous creation that shorten the lives of 12 people including myself.

[unit]

You guys and your fancy stuff. I made pizza pockets last weekend and they look way to ghetto to post LOL

http://www.youtube.com/watch?v=YkUbqmS9TWI

[cho]

The tuna at the end looks slightly well-done, did you do the tuna on a pan, or flame seared?

Its the lighting, medallion of tuna, seared off in pan butter+oil, squared it off then cut into 3
Posted via RS Mobile (http://www.revscene.net/forums/announcement.php?a=228)

[Culverin]

what temp did you SV the duck breast at? I'm just curious whether you were able to render all the fat out through sv.

I just followed this recipe, nothing special.
http://www.youtube.com/watch?v=TJQQPKLMwAg

Since I used only the breast, it wasn't too fatty in the first place, and by scoring the skin I got my fat out.



You guys and your fancy stuff. I made pizza pockets last weekend and they look way to ghetto to post LOL

It's not always fancy. I really like my 1 bowl bachelor meals.
Easy to eat, nutritious and balanced.

P.S.
Dinner tonight.
Chicken cashew stirfry, white jasmine rice w/ dried shrimp roe

[le_dakine]

4182

Steak & Eggs
63˚ Yolk, Striploin. Viande Glace.

[cho]

^that's a sick way of doing steak and eggs
Posted via RS Mobile (http://www.revscene.net/forums/announcement.php?a=228)

[Culverin]

You gotta share how you pulled that off.

Cause you can't just show us and not say anything.

[F1]

that steak and eggs is simple guys. just think about it for a second. he says how the egg is done. 63 degrees water temp. just drop a whole egg in 63 degree water for about an hour and then cool in an ice bath. peel the shell gently and then discard the runny egg white and you have a barely 'poached' yolk.
judging by the look of the striploin, it looks sous vide.

[bcrdukes]

Busted by a professional. :D

[hotong]

http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs780.ash1/167001_747097922821_21006408_44714788_6456624_n.jp g

Orzo Salad with Boccoccini, Olives, Capers and Lemon Cumin Pepper Dressing

Recipe please!!!

[LiquidTurbo]

Recipe please!!!

http://www.epicurious.com/recipes/food/views/Orzo-Salad-with-Feta-Olives-and-Bell-Peppers-4562

Instead of Feta cheese I subbed in Boccoconi because I love boccocini.

Be sure to use the highest quality olive oil you can find!

[unit]

that steak and eggs is simple guys. just think about it for a second. he says how the egg is done. 63 degrees water temp. just drop a whole egg in 63 degree water for about an hour and then cool in an ice bath. peel the shell gently and then discard the runny egg white and you have a barely 'poached' yolk.
judging by the look of the striploin, it looks sous vide.

the egg is clearly cooked sous vide, but the striploin has to be looked at a little carefully to see that it was cooked sous vide and probably seared with a torch since theres hardly a sear on it.
nice dish!

i know its a little cliche but i would probably put it on a spoon and serve it as an amuse bouche since its so small

[le_dakine]

Ha, Thanks for the kind words. Immersion Circulator... Best Purchase ever.

Steaks have never been better!

I don't know how familiar you guys are with Thomas Keller & his dishes, but this was certainly one of the most Delicious things he made - Oysters & Pearls

Malpeque Oysters, Oyster 'Sabayon', Oyster Beurre Blanc, Osetra Caviar.

4217

[unit]

thats gotta be his best dish ever.

also, which circulator did you buy? ive been eyeing the polyscience sous vide pro, but its a little expensive at 799. i dont wanna cheap out and buy the sousvide supreme

[le_dakine]

Ha... My uses are a bit more than the normal home cook, I cater from time to time, so I opted out for one of the original ones, I've seen them use the new ones @ the Four Seasons and not sure how good it is, it looks kinda plastic like.

I got the VWR 1122s, I think it's the same thing as the polyscience ones, just with another brandname on it. Amazing so far.

http://www.opticsplanet.net/vwr-immersion-circulators-7306v2e-model-1122s.html


4218
My baby making steak.

[unit]

seems expensive compared to the 7306 from polyscience.
pretty sure ive seen the 7306c for like 950
nice tho :thumbsup:

[ae101]

Ha... My uses are a bit more than the normal home cook, I cater from time to time, so I opted out for one of the original ones, I've seen them use the new ones @ the Four Seasons and not sure how good it is, it looks kinda plastic like.

I got the VWR 1122s, I think it's the same thing as the polyscience ones, just with another brandname on it. Amazing so far.

http://www.opticsplanet.net/vwr-immersion-circulators-7306v2e-model-1122s.html


4218
My baby making steak.

wtf u vacuum cook

[cho]

http://www.revscene.net/forums/attachment.php?attachmentid=4218&d=1296520126
My baby making steak.

lol at chink shrooms

[Goonish]

http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs780.ash1/167001_747097922821_21006408_44714788_6456624_n.jp g

Orzo Salad with Boccoccini, Olives, Capers and Lemon Cumin Pepper Dressing
This looks great! I don't imagine it'll keep well past a day or two in the fridge prepared more than 2 days in advanced though. I know what I'm packing for lunch next week. :)

[le_dakine]

Cho,

Are you in culinary school right now?

[cho]

Cho,

Are you in culinary school right now?

i gradded vcc lvl 1 about a year and a half ago
im doing my lvl 2 through whitespot

[Meowjin]

nice cho.

bah can't link from fb anymore. peter look at what i made :)

[cho]

nice cho.

bah can't link from fb anymore. peter look at what i made :)

http://a1.sphotos.ak.fbcdn.net/hphotos-ak-snc6/hs057.snc6/168790_502133309332_510689332_5831228_4920583_n.jp g

haha from majins fb

[Meowjin]

greek meatballs from smyrna with tomato sauce. with french fries.

Greek comfort food. Although I wish parthenon didnt burn down. I miss some good feta :(

[SpuGen]

Made this back in Summer when I came home drunk, and needed food.

http://sphotos.ak.fbcdn.net/hphotos-ak-snc3/hs634.snc3/31801_10150185669130165_562370164_12704619_2821_n. jpg

Messy, I know. I took the pic after I started eating.

Red wine/Balsalmic.

[donjalapeno]

My secrets to a amazing burger.

Lean and Regular beef ( 50 -50 ratio )
Old cheddar grated into the beef mix with oregano and parsley ( dried )
Seasoned with salt and pepper while its in the pan
Sauteed Onion medallions in the beef fat and then pat dry.

[Vale46Rossi]

Ha... My uses are a bit more than the normal home cook, I cater from time to time, so I opted out for one of the original ones, I've seen them use the new ones @ the Four Seasons and not sure how good it is, it looks kinda plastic like.

I got the VWR 1122s, I think it's the same thing as the polyscience ones, just with another brandname on it. Amazing so far.

http://www.opticsplanet.net/vwr-immersion-circulators-7306v2e-model-1122s.html


4218
My baby making steak.





I am planning to get one to try cooking steaks on a regular basis.

I love Steak and this seems like a great way to cook it!



also! anyone use a Nuwave before?

[cho]

another day in class

http://hphotos-snc6.fbcdn.net/172445_500532692514_504522514_6005580_6322991_o.jp g
chargrilled pork belly, soba noodles, dashi broth

http://hphotos-ash1.fbcdn.net/172749_500531782514_504522514_6005558_4647485_o.jp g
grilled salmon, potato roesti, watercress purree

http://hphotos-ash1.fbcdn.net/173008_500531287514_504522514_6005550_7539177_o.jp g
deconstructed nocois salad


bonus!
http://a4.sphotos.ak.fbcdn.net/hphotos-ak-ash1/180237_493346537514_504522514_5902567_1587014_n.jp g
check out em turned potatoes

[unit]

tourne?
very nice.

which textbook do you use?

[Santofu]

What school are you taking? :o

[scottsman]

^looks like on cooking.. awesome textbook.

sure that salmon isn't poached?

[Culverin]

Question about the chargrilled pork belly:

What was the cooking time/temp?

I find that unless I slow cook my pork belly for at least ~2 hours, that it tends to come out rather springy.


Was yours slow cooked, then finished with the grill?

[cho]

Question about the chargrilled pork belly:

What was the cooking time/temp?

I find that unless I slow cook my pork belly for at least ~2 hours, that it tends to come out rather springy.


Was yours slow cooked, then finished with the grill?

they were small pieces of pork belly
marinated in some crap i found around (sesame oil s and p some other stuff)

just on the grill took it looked good haha about 6 mins

[CorneringArtist]

Just put this together for lunch. This is only my second time making pasta from random crap in my cupboards, and the first time was terrible. Penne pasta using cream of mushroom soup with bacon and last night's bok choy as a sauce. IMO, turned out pretty well since I can barely stove cook.

Sorry for shitty picture, but all I had on hand was my phone.

[rexsomnii]

yum subscribed !~

[Culverin]

Chicken noodle soup (broth done from scratch)
Roasted garlic butter on the baguette.

[Raidake]

My favourite is four cheese stuffed tortellini with spicy alfredo sauce, topped with fresh and powdered Parmesan cheese mmmm.

[unit]

not technically a 'creation' since they're such classic recipes..
bought a whole tenderloin and fabricated it into filets..
used some of it for beef carpaccio and some of it for filet mignon

[6793026]

If i ever had the money i'll go and learn some crazy skills. i'm not a professional chef but i love cooking. here are a fwe pics
http://ecstatickitchen.weebly.com/uploads/3/3/5/7/335728/8799381_orig.jpg
http://ecstatickitchen.weebly.com/uploads/3/3/5/7/335728/2624613_orig.jpg
http://ecstatickitchen.weebly.com/uploads/3/3/5/7/335728/5388417_orig.jpg
http://ecstatickitchen.weebly.com/uploads/3/3/5/7/335728/7071513_orig.jpg
http://ecstatickitchen.weebly.com/uploads/3/3/5/7/335728/7174227_orig.jpg

[cho]

is that a dragonfruit cube?

[le_dakine]

Ballontine of Chicken,
Serrano, Chicken, Chorizo. Pan glazed King Mushroom.
Chive puree, Madeira glaze.

4490

[scottsman]

If i ever had the money i'll go and learn some crazy skills. i'm not a professional chef but i love cooking. here are a fwe pics

The cooking program at VCC is pretty cheap for the full year course. I believe it was less than 6000 including texts and equipment. However it is full time classes. You seem to be into baking and there is also a course for that at VCC too.

[Senna4ever]

Spam & egg sandwich sprinkled with White Truffle Oil with organic Arugula & baby greens. Omnomnom...

[Culverin]

Some stuff we made for the girls in our fellowship

- beet, radish, watercress, goatcheese, vodka pearls.

- smoked salmon rolls

- apple tarte with ice cream

[Culverin]

Short ribs, beet root and arugula salad, yellow ginger rice

duck confit, roasted garlic tomatoes, bagged coleslaw, warm fingerling potato salad with grainy mustard and assorted random sauces from the fridge

pan roasted chicken breast and mushrooms with white wine.
pretty simple dinner.

i sliced it up so i wouldn't have to use a knife. :fullofwin:
how lazy is that? :p

[Qmx323]

4891

Garlic Butter roasted lamb rack

mmmm

[unit]

try searing it next time then roasting it

[guddagudd]

omg culverin, that looks fucking delicious

[Culverin]

Nothing I make is technically difficult. A trained monkey can make what I make. Cause well, all I do is watch a lot of crap on youtube. :fullofwin:

Most of it is sear, build up fond, and deglaze.

6793026's stuff looks really good.
Then there's the obvious professionals in the house. Now they are PRO.

[guddagudd]

teach me the ways, master

[Culverin]

I've always been curious what they teach in the culinary programs. I'm kinda worried I'm trying to run before I can walk, and I'm missing some fundamentals.

Here's what I've learned so far...

Brown = yummy. Pale meat = no flavor.

Browned bits that stick to your pan = fond = yummy
You get it off by adding a bit of water or wine, then it'll dissolve for flavor.

Chewy meats and stuff with connective tissue = cooking it low and slow
The connective tissue breaks down and makes food delicious.

Mostly, I just watch Good Eats and Food Wishes on youtube.



Also, miso tonkotsu ramen. soup was from scratch. took like forever to cook.
Usually with broths, it's usually simmer for hours i think?
But just reading stuff out there, you're supposed to crank the heat on and let the collagen break down and emulsify the soup. Turned out ok. Need more fatty pork next time, less chicken.

[unit]

i learned a lot from cookbooks and youtube too. if you want to see a good channel on youtube check out "theseasonedcook"

[Mrtemp]

I've always been curious what they teach in the culinary programs. I'm kinda worried I'm trying to run before I can walk, and I'm missing some fundamentals.

Here's what I've learned so far...

Brown = yummy. Pale meat = no flavor.

Browned bits that stick to your pan = fond = yummy
You get it off by adding a bit of water or wine, then it'll dissolve for flavor.

Chewy meats and stuff with connective tissue = cooking it low and slow
The connective tissue breaks down and makes food delicious.

Mostly, I just watch Good Eats and Food Wishes on youtube.



Also, miso tonkotsu ramen. soup was from scratch. took like forever to cook.
Usually with broths, it's usually simmer for hours i think?
But just reading stuff out there, you're supposed to crank the heat on and let the collagen break down and emulsify the soup. Turned out ok. Need more fatty pork next time, less chicken.

How did you make your broth?? I've been trying to do up a tonkotsu broth forever, and it comes out wrong each time? Do you mind sharing the recipe? :fullofwin:

[Culverin]

The final product is actually combined from 2 parts:

Part 1 - Stock
In here went pork bones, chicken carcass, green onions and garlic. Scoop out and discard the scum that floats to the surface. I'm not sure what it is, but people have always taught me to get rid of it.
I boiled the crap out of it for like 3 hours. It just kept reducing and I just added some cold water. Repeat as required.

Part 2 - Braising liquid
I browned off the pork belly, then deglazed with a mixture of cooking wine, mirin, rice vinegar, soy sauce and miso. Tossed in some green onions for good measure as well.
I simmered this for about 2 hours.
At the end of it all, this got very viscous from all the collagen being cooked down.

After the stock was good, I removed and strained out all the bones and bits of meat. I removed the pork from the braising liquid and combined the 2 together. I like miso, so I added about a 2 table spoons and stirred that in.


I learned some lessons this time.


Pork bone stock needs a more pork to chicken ratio. More fatty pork bits in there for more collagen too.
Peaches and Cream corn niblets is too too sweet.
I need actual proper menma, the canned bamboo shoots from T&T just isn't an acceptable substitute.
Braising liquid needs to be stronger, char siu was flavorful, but not salted enough.
Cool your char siu, then slice it. Before reheating it with the hot soup. Crumbles less this way.

Photos here:
https://picasaweb.google.com/111274278559877204236/20110311MisoTonkotsuRamen?authkey=Gv1sRgCOfA7tLigq ClKA#

If anybody else has made something similar, please share. I'd love to learn.

[le_dakine]

Culverin,

What kind of copper pots are you using? are they Mauviels? Looks pretty quality.

[le_dakine]

4891

Garlic Butter roasted lamb rack

mmmm


Hey Qmx323,

I don't know if this happened in your case, but purely speaking from experience, I find that if you cut off the layer of fat near the bone on your rack, the final product turns out alot better because you wouldnt have to deal with the chewy fat.

You could roast the rack with bits of fat in the pan and baste it through out the cooking process, that would bring a more intense lamb flavor without the chewy gristles.

[F1 4ever]

great thread guys

[Culverin]

Culverin,

What kind of copper pots are you using? are they Mauviels? Looks pretty quality.

Busted. lols. I'm horrible with financial management, and I just blew $1800 on my set. I know it's not going to make me a better cook, but up until now, I've been using pots from Value Village and the plastic handle on my pots over open flame made a burning smell. That's all the excuse I needed.
They aren't Mauviel, the brand I got is Falk.

I did a couple weeks worth of research before I blew my money on it.
Why Falk instead of Mauviel or Borgeat?



From what I've been reading, once you're at the high end 2.5mm copper cookware, there is not discernible difference in cooking quality.
Bonding Ferrous metals (stainless to copper) isn't a normal process. Apparently, Falk is the company that the stainless-copper bonding for the other guys. I like defaulting my choices to the experts in a given field.
The outside isn't polished copper, but rather a brushed finish. Apparently it cleans a little easier, and even when dirty, still looks good.


I've got some gripes with my set.


One of my saucepans came with a small ding in it.
The copper seems to have quickly turned a yellowish hue, less deep red copper, and closer to a yellowish brass. I'm not sure if that's normal, but I'm not liking it. Where it has contacted the flame, it has turned multi-color as if blowtorched, I think that's normal and I'm cool with it.
The stainless inside isn't a super polished mirror finish. It's like this dull gray, almost matte finish. It does not scrub down and come away spotless, the insides seem to have some sort of staining or water mark like residue. It creeps me the heck out. I think it's just very odd.


However, despite those aesthetic issues, these pans are effin amazing. The heat up quickly, don't burn and are perfectly even. Performance-wise, I don't think I could really ask for more.

Before I contact Falk and sound like a total idiot, has anybody ever owned copper cookware? I'd like to hear some expert thoughts on this.

[Culverin]

Also, I'm sorry folks for breaking the flow of this thread.

We now return you to your regularly scheduled programming.

Hamburgers.

i found an amazing piece of chuck for cheap at T&T.
It just whispered... "cook me. cooook meeeee".
Who am I to disobey the whisperings of a piece of dead cow?

- Meat cut.
- Chopped by hand with a chinese cleaver.
- Dried out some bread crumbs. Not as filler, rather as a meat juice sponge.
- 1 egg for 1.5lbs of meat as a binder.
- See the pot in the back? See how it's all yellow? See previous post. As you can see, the one in front is still very deep red. I'd like your help with this quandry.
- Melting some roasted garlic butter on top.
- Finished with Mayo, Romaine, grainy mustard, dijon, grilled peppers, caramelized onions and some crumbled stilton on top.

Felt like dying after that meal.

[Culverin]

And as a pre-dinner snack to the burgers.

- Pork belly skinned. Left over from making the char sui for the ramen.

- Salted to draw out moisture and fridged to continue dehydrating.

- Deep fried to crispy perfection.


I've got 2 issues I'm not happy with, would like your help in solving.


It came out harder than it wanted. It was crunchy, but if at all possibly, I'd like it more airy and crispy. I'm thinking this might be because I drew out too much moisture? Do I even need to dry it out at all?
It kept curling. Any ideas on how I can make it curl up less? Sure small pieces work because it's then bite-sized, but I was hoping I could make it more visually impressive with a big piece. There's a Paula Deen vid where she's given some pork rinds as a gift, and it's like a huge piece, at least 8"x8". I just think it'd be cool to have a piece that big.

cheers guys.

[cho]

i think if you kept it a bit thicker, and maybe roasted in the oven at 400+ instead of deep frying, it would curl less and not be so hard

i dislike cooking things with the deep fryer unless they're fries, onion rings etc

[unit]

maybe score it on one side to keep it from curling as much

[Culverin]

Cool, I'll try scoring it next time.
I've been trying to find these dried ones locally, still no luck.
http://www.youtube.com/watch?v=WOHEx4AHWXo Has anybody possibly ever come across a source for them?


Spicy Garlic Eggplant

https://lh4.googleusercontent.com/_jHRKbX4bWww/TZ42L8QiBsI/AAAAAAAAAIA/NzTGcTqfYk0/s1152/2011-03-28%2020.23.05.jpg
Eggplant, Ground pork, minced garlic, shallots, green onions, cilantro

https://lh3.googleusercontent.com/_jHRKbX4bWww/TZ42M2CljqI/AAAAAAAAAII/KNo8fu9yCcY/s1152/2011-03-28%2020.23.23.jpg
Braising liquid - light soy sauce, cooking wine, sugar, fish sauce, hot sauce

https://lh4.googleusercontent.com/_jHRKbX4bWww/TZ42d54uugI/AAAAAAAAAIk/XmUK5gLhVZ0/s1152/2011-03-28%2020.35.59.jpg
Stirfrying the crap out of it on a turkey deep fryer and a cheapy carbon steel wok.

https://lh4.googleusercontent.com/_jHRKbX4bWww/TZ42hdjQ1FI/AAAAAAAAAIo/xwL98-T-Qps/s1152/2011-03-28%2020.55.19.jpg
Finished and plated on white rice. Simple 1-bowl bachelor meal.

[Culverin]

Corned Beef Hash and Asparagus w/ Hollandaise

https://lh6.googleusercontent.com/_jHRKbX4bWww/TZ43ZMxnorI/AAAAAAAAAJY/T-IV63k0Xck/s1152/2011-03-31%2016.32.11.jpg
Corned beef, sliced potatoes and hollandaise on the left.

https://lh5.googleusercontent.com/_jHRKbX4bWww/TZ43ic7B5KI/AAAAAAAAAJo/WLhuboGGzrc/s1152/2011-03-31%2016.44.46.jpg
Simply blanched the asparagus and a bit of hollandaise on top.
A massive pile of corned beef hash. Innis & Gunn original for me, Guinness for my bro. Total man meal.
I took a nap after this lunch.

[Culverin]

Baba ghanoush with Pork Confit Sandwich

So with that eggplant dish, I made myself a pretty big batch. After eating 3 meals of it, I was pretty sick of the same thing. I needed to recycle it into something else. Enter a shitty baba ganoush rip off.

https://lh3.googleusercontent.com/_jHRKbX4bWww/TZ5BAUwj5GI/AAAAAAAAAJ8/0W53MqOmRtM/s1152/2011-04-03%2014.40.56.jpg
Grating some lemon zest

https://lh5.googleusercontent.com/_jHRKbX4bWww/TZ5BA_DrBCI/AAAAAAAAAKA/p2DEJDIBwxc/s1152/2011-04-03%2014.36.57.jpg
Leftover spicy eggplant and pork, sesame oil, peanut butter, lemon zest, juice from half a lemon

https://lh3.googleusercontent.com/_jHRKbX4bWww/TZ5BCmgGpVI/AAAAAAAAAKE/9man3dR5Z0c/s1152/2011-04-03%2014.47.43.jpg
Puree the crap out of it.

https://lh6.googleusercontent.com/_jHRKbX4bWww/TZ5BIL-PSwI/AAAAAAAAAKM/g6fsR5MgO_E/s1152/2011-04-03%2014.56.58.jpg
Chopped up some sundried tomoatoes and combined with mayo for for a simple but flavorful mayo.

https://lh4.googleusercontent.com/_jHRKbX4bWww/TZ5BLMwtMQI/AAAAAAAAAKY/88cwfqiUx78/s1152/2011-04-03%2014.49.00.jpg
Sliced thin some pork confit and cooked it over low-medium heat to crisp it up.

https://lh3.googleusercontent.com/_jHRKbX4bWww/TZ5BrZkb2QI/AAAAAAAAALU/m-KUXZ08xWo/s1152/2011-04-03%2015.10.15.jpg
Best picture I had. Sorry I took a bite out of it. :p

[Senna4ever]

Artichoke & prawn pasta. Made enough to last a few days. LoL

http://img.photobucket.com/albums/v249/Senna4ever/IMG_9722.jpg

[unit]

that looks nice and light

[Senna4ever]

It was until I smothered it with Parmesan cheese on my plate!
Posted via RS Mobile (http://www.revscene.net/forums/announcement.php?a=228)

[6793026]

http://img822.imageshack.us/img822/7200/lobsternoodles2.jpg (http://img822.imageshack.us/i/lobsternoodles2.jpg/)
7 pound Lobster with rich broth and noodle.

http://img822.imageshack.us/img822/9375/toffeealmond3.jpg (http://img822.imageshack.us/i/toffeealmond3.jpg/)

Almond Toffee squares

http://img683.imageshack.us/img683/2806/chocolatecaramel7.jpg (http://img683.imageshack.us/i/chocolatecaramel7.jpg/)

Chocolate Caramel marshmellow squares. It looks like crap but tastes awesome.

http://img848.imageshack.us/img848/5787/spongechocolate7.jpg (http://img848.imageshack.us/i/spongechocolate7.jpg/)
Sponge chocolate.. hard to show you, but they are like old crunchie bars with golden wrappers

http://img852.imageshack.us/img852/5192/img0015vy.jpg (http://img852.imageshack.us/i/img0015vy.jpg/)

Panko Ginger fried rice risotto balls with Jalapeño Havarti cheese center

http://img97.imageshack.us/img97/6163/img0687qb.jpg (http://img97.imageshack.us/i/img0687qb.jpg/)
Beef Tar Tar..

http://img705.imageshack.us/img705/9623/img0683uw.jpg (http://img705.imageshack.us/i/img0683uw.jpg/)

Pork with curry cumin crust with cream of mushroom sauce.

[red_2]

beef tar tar looks awesome !!

[canucks_fan2]

Salsa and Mac and Cheese. SOOO good!

http://a6.sphotos.ak.fbcdn.net/hphotos-ak-ash1/180731_10150102459217566_508067565_6337412_1513738 _n.jpg

[Culverin]

Pork Scraps

Made pork belly confit, but the belly came with some bones I had to remove. This is the flap of meat I had to remove to get at the bones.

https://lh6.googleusercontent.com/_jHRKbX4bWww/TdedrpeYxwI/AAAAAAAAAUE/LETp7TQ4pvo/s1024/2011-04-18%2002.30.13.jpg
Marinated it overnight with smashed garlic, rosemary and olive oil.

https://lh3.googleusercontent.com/_jHRKbX4bWww/TdedsW2Kt-I/AAAAAAAAAUI/ZulZ53KoKow/s1024/2011-04-20%2001.42.15.jpg
Pan seared it, sliced it into bit sized pieces.
Tossed with some dill and lime juice.



Lamb Gravy + Sandwich

My friend had me over and he made roast lamb. It was in a oven a little too long as traffic sucked as we headed back to his place. It rendered out a lot of fat. Decided to keep it to make gravy with.

https://lh3.googleusercontent.com/_jHRKbX4bWww/Tded9ZUCr0I/AAAAAAAAAUU/XDAj1ezXZfw/s1024/2011-04-21%2023.18.17.jpg
Got hungry later in the night. I just showed him how to turn that fat into gravy. Just a simple roux, then poured in that fat with a bit of water to smooth it all out. Couple pinches of salt to taste.

https://lh3.googleusercontent.com/_jHRKbX4bWww/Tded9bwOlrI/AAAAAAAAAUQ/VitEh3YB0EE/s1024/2011-04-21%2023.36.22.jpg
Made a sandwich out of the leftover lamb, gravy and the parmesan I brought over for caeser salad.



Kale Salad
With quinoa, slow roasted tomatoes, and smoked pork jowl I found at a local supermarket. Vinaigrette was lime juice, dijon mustard , a touch of red wine vinegar and extra virgin olive oil.

https://lh3.googleusercontent.com/_jHRKbX4bWww/TdeeWzyATnI/AAAAAAAAAUc/REnrVTXYSUk/s1024/2011-05-04%2003.25.30.jpg


Ruck Rillettes
Made for a drinking party at a friend's place.

https://lh3.googleusercontent.com/_jHRKbX4bWww/TdefM7DAG8I/AAAAAAAAAUg/N9dNXnYgkrc/s1024/2011-05-06%2001.27.04.jpg
Prepped duck confit, removed bones.

https://lh6.googleusercontent.com/_jHRKbX4bWww/TdefOBfSwLI/AAAAAAAAAUk/LsoA4QO8CFs/s1024/2011-05-06%2001.18.18.jpg
Took some of the meat that got a bit dry, duck skin and thyme and stuck it in the food processor.


https://lh4.googleusercontent.com/_jHRKbX4bWww/TdefOkwuXkI/AAAAAAAAAUo/FgwITNV7mPU/s1024/2011-05-06%2003.01.26.jpg
Added in the confit jelly (aka sludge :p) at the bottom of the pot.

https://lh5.googleusercontent.com/_jHRKbX4bWww/TdefQKzlN1I/AAAAAAAAAUs/iQY-XxZxHWk/s1024/2011-05-06%2003.10.22.jpg
Mashed the meat to bits, mixed in parsley and brandy.


Finished it off with a fat cap
https://lh5.googleusercontent.com/_jHRKbX4bWww/TdefQ3dKbhI/AAAAAAAAAUw/9bzQ7AQopME/s1024/2011-05-06%2003.18.50.jpg



Spotted Prawn Bisque

I shelled half a dozen spotted prawns to have it as sashimi. I needed to do something with the scraps.

https://lh4.googleusercontent.com/_jHRKbX4bWww/TdehRxJVFMI/AAAAAAAAAU8/mKqV0_kygEc/s1024/2011-05-17%2020.52.20.jpg
I took the heads and shells and simmered it in milk. Tossed in a sprig of thyme, and tarragon. Chopped up a green onion and threw it in there as well. A pinch of salt, a dash of Old Bay and a heavy splash of brandy went in as well.

https://lh4.googleusercontent.com/_jHRKbX4bWww/TdehYhYGaHI/AAAAAAAAAVA/n7PJ1HtfC74/s1024/2011-05-17%2022.37.27.jpg
After a while, the milk curdled into small floaty bits. I removed the heads and shell bits, poured the whole thing in a blender and went to town. It got super smooth and frothy and very flavorful. However, I wasn't able to finish my bowl because of bad salt control. :(


Weekday Lunch

My bro is helping me with renovations and he's my kitchen partner too. It works out well. We made this for lunch.

https://lh4.googleusercontent.com/_jHRKbX4bWww/TdehpLCclLI/AAAAAAAAAVE/IRYG3JllaME/s1024/2011-05-17%2013.11.29.jpg
Cored out some campari tomatoes. Stuffed it with a hunk of stilton blue cheese, a blade of rosemary and just for kicks (and photo op) a rosemary flower in each. Also, silpat ftw. Tomatoes came off effortlessly.

https://lh5.googleusercontent.com/_jHRKbX4bWww/Tdehpw8GN7I/AAAAAAAAAVI/ZkyB3qRCmag/s1024/2011-05-17%2014.05.14.jpg
Marinated some short ribs overnight, korean style. Seared it off on my cast iron, tossed in a bit of sugar at the last minute so it wouldn't burn.

Gnocchi was tossed in some shallot oil and Old Bay.
Tomatoes had a slightly crispy skin. Broccolli was just blanched.



end of my photo dump.

[unit]

http://i.imgur.com/O1ACe.jpg

salmon with ratatouille

[gomcse2002]

[QUOTE=6793026;7397933]

http://img97.imageshack.us/img97/6163/img0687qb.jpg (http://img97.imageshack.us/i/img0687qb.jpg/)
Beef Tar Tar..

Hi there

I love your Beef Tar Tar, can you post your recipe here !

Many thanks in advance.

[cho]

https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/254605_10150190585822515_504522514_6797409_2464552 _n.jpg

first time at making cream puffs!

[Prolowtone]

This thread needs a warning label of DO NOT ENTER IF HUNGRY. Now off to raid my kitchen for food :)

[6793026]

panko bacon pepper oysters

http://img405.imageshack.us/img405/1977/oysters8.jpg (http://imageshack.us/photo/my-images/405/oysters8.jpg/) Uploaded with ImageShack.us (http://imageshack.us)
http://img812.imageshack.us/img812/1749/oysters5.jpg (http://imageshack.us/photo/my-images/812/oysters5.jpg/) Uploaded with ImageShack.us (http://imageshack.us)

No bake Chocolate icebox cake bars

http://img21.imageshack.us/img21/7650/deniseengagement3.jpg (http://imageshack.us/photo/my-images/21/deniseengagement3.jpg/) Uploaded with ImageShack.us (http://imageshack.us)
http://img269.imageshack.us/img269/6839/deniseengagement2.jpg (http://imageshack.us/photo/my-images/269/deniseengagement2.jpg/) Uploaded with ImageShack.us (http://imageshack.us)

Coco chocolate upside down pear cake
http://img9.imageshack.us/img9/1263/sdelight24.jpg (http://imageshack.us/photo/my-images/9/sdelight24.jpg/) Uploaded with ImageShack.us (http://imageshack.us)

inspiration came from hoi an. shrimp and pork spring roll with mint sauce
http://img683.imageshack.us/img683/9963/hoian.jpg (http://imageshack.us/photo/my-images/683/hoian.jpg/) Uploaded with ImageShack.us (http://imageshack.us)

Dracula's Delight. Dark chocolate kalua mousse with brandy strawberries on the bottom.
http://img685.imageshack.us/img685/2802/sdelight11.jpg (http://imageshack.us/photo/my-images/685/sdelight11.jpg/) Uploaded with ImageShack.us (http://imageshack.us)
http://img89.imageshack.us/img89/5546/strawberriesv.jpg (http://imageshack.us/photo/my-images/89/strawberriesv.jpg/) Uploaded with ImageShack.us (http://imageshack.us)

inspiration from Hawaii.
Wasabi coconut mango Tuna poki served with Japanese crackers (air shipped from Hong Kong)
http://img813.imageshack.us/img813/925/img0006zhu.jpg (http://imageshack.us/photo/my-images/813/img0006zhu.jpg/) Uploaded with ImageShack.us (http://imageshack.us)
http://img535.imageshack.us/img535/306/img0009rs.jpg (http://imageshack.us/photo/my-images/535/img0009rs.jpg/) Uploaded with ImageShack.us (http://imageshack.us)

[Culverin]

Peppery Salty Fried Tofu
https://lh5.googleusercontent.com/-MqBoDxfv1c8/Tjnth80wcNI/AAAAAAAAAwk/7EQWgAScYfY/2011-08-03%25252017.37.11.jpg


Simple dinner. Grilled hanger steak, stir fry shanghai bak choi, spaghetti with sundried tomatoes and basil from my garden.
https://lh3.googleusercontent.com/-osPEN9cexig/TikCZSrQB7I/AAAAAAAAAy0/hk3PJWyjk24/2011-07-21%25252020.04.19.jpg
https://lh5.googleusercontent.com/-NeXzZQ1r0lI/TikCb-uIhhI/AAAAAAAAAzY/Qoo3mMhM64s/2011-07-21%25252020.06.01.jpg


Lemon Rosemary Chicken, Garlic Basil Fettuccine with Cucumber Salad
https://lh3.googleusercontent.com/-S-dcdq0z4U8/TiKqUhHGcjI/AAAAAAAAAzc/eMGOEwC2MWA/2011-07-16%25252007.09.17.jpg

[6je0su4s]

http://distillery.s3.amazonaws.com/media/2011/07/20/706726676db64c6f88f712dee131b997_7.jpg

not a nice plate but yeahhh

chicken thighs stuffed with sausage meat and wrapped around bacon strips! :)

[unit]

look what the mailman brought me today. stay tuned.

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

[MR_BIGGS]

This thread is full of so much win. Some great cooks on RS.

[Culverin]

look what the mailman brought me today. stay tuned.

so jelly!

Actually, I'd love to have a decent oven. I bought mine cause it was cheap, commercial and gas top. But the oven sucks balls, temps are kind of wild and there's no broiler.




Fried some chicken
https://lh4.googleusercontent.com/-T9lG0BFiqFw/Tj_RGjwCypI/AAAAAAAAA4Y/vD8fKs9C4rg/DSC_9806.JPG



Roasted a chicken
https://lh6.googleusercontent.com/-qNsWkwEXRiA/TlItVrL1ckI/AAAAAAAAA_4/2luz2Wkn8Vg/DSC_0080.JPG




Ginger poached chicken on tofu puree.
freshly toasted sesame seeds.

dipping sauces
sesame oil and salt
mirin and soy sauce
https://lh5.googleusercontent.com/-LdIfUqVmOSQ/Tj_J70deFLI/AAAAAAAAA2s/fOI4rhQQcss/s1152/2011-08-08%25252004.34.49.jpg

[unit]

im gonna try sous vide fried chicken in the future.
very similar to david changs fried chicken where he steams then fries, but i'll buttermilk/siracha it.

heres what i spent all day yesterday making...
momofuku ramen with a 63.5 degree egg.

http://aviary.me/oU41wo

edit: god dammit i forgot the nori sheet!

[bcrdukes]

Triangle Cafe meet @ your place.

[Meowjin]

i wish i had a proper kitchen to cook.

[Culverin]

Unit,
Did you do the ramen with a dashi soy broth?
What kind of noodles did you use, I'm still trying to find a decent source of fresh noodles.


i wish i had a proper kitchen to cook.

I am currently in the middle of building mine. I know having fancy toys does not make you a better cook, but out sure makes it a heck of a lot more fun learning and playing in the kitchen.
Posted via RS Mobile (http://www.revscene.net/forums/announcement.php?a=228)

[Meowjin]

i think space is what matters to me.

[unit]

Unit,
Did you do the ramen with a dashi soy broth?
What kind of noodles did you use, I'm still trying to find a decent source of fresh noodles.

I am currently in the middle of building mine. I know having fancy toys does not make you a better cook, but out sure makes it a heck of a lot more fun learning and playing in the kitchen.
Posted via RS Mobile (http://www.revscene.net/forums/announcement.php?a=228)

honestly i wasnt happy with any other noodles than the nissin brand frozen ramen packs. they are expensive though! like 2.50 each serving. im gonna try it with lo mein as well.
the ramen was a combination of konbu, shiitake, chicken, roasted pork neck bones, bacon, and some aromatics at the end.
after the base was made, i seasoned it with tare which is where the soy comes in. no katsuobushi though.

edit: if you ever find a good source of frozen or fresh noodles, please let me know!

my kitchen space is not very big. i might add a utility cart to toss pots/pans in. ran out of cupboard space a long time ago.

[sonick]

heres what i spent all day yesterday making...
momofuku ramen with a 63.5 degree egg.

Making good use of the sous vide machine, I see. What other creations have you done with it? I've read on other food forums that sous vide may be the best (albiet expensive) way to cook food in small apartments with poor ventilation, since it pretty much is void of lingering cooking smells and grease vapours. Just cook it sous vide, then finish in saute pan.

May be in my future if more affordable ones start coming out...

BTW, Ruth Reichl did a full on comparison on instant noodles between various brand names in Lucky Peach, that may help you in your search for decent ramen noodles when you get your issue :D

[unit]

i just got it so i havent realy had a chance to use it much yet. still got all this meat i cooked for the ramen so im gonna be eating that for a few meals.

i would agree that sous vide cooking is great for small spaces. another huge reason that didnt occur to me till just yesterday was that it doesnt make your place effing hot like an oven. there are some cheaper alternatives that do a great job such as the sous vide supreme demi. can easily cook for 2 or even 4 people. around 300 bucks (seen it for 200 on sale before).

[donjalapeno]

Philly Cheese-Steak made from left over rib eye steaks from sunday bbq. It was fuckin gold, but so filling only finished 3/4 quarters.

https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/s720x720/310246_10150300785997692_509137691_7854544_57233_n .jpg

[Culverin]

I just kinda threw stuff together on a whim.

Pork Chop with Tomato Curry Butter Sauce and Peanut Butter Roasted Eggplant

It wasn't just good, it was damned delicious.
I'm very surprised. I thought it would be a monstrosity.

https://lh4.googleusercontent.com/-fFUe6N-D8jI/Tl4lCZrAmWI/AAAAAAAABQU/LDyrYgC8vvY/2011-08-31%25252004.54.00.jpg

[JSilver]

Cool, I'll try scoring it next time.
I've been trying to find these dried ones locally, still no luck.
Cooking Pork Rinds - YouTube (http://www.youtube.com/watch?v=WOHEx4AHWXo) Has anybody possibly ever come across a source for them?

Any Filipino market.

[Durrann]

Corned Beef Hash and Asparagus w/ Hollandaise

Simply blanched the asparagus and a bit of hollandaise on top.
A massive pile of corned beef hash. Innis & Gunn original for me, Guinness for my bro. Total man meal.
I took a nap after this lunch.

did u make the hollandaise urself??

looks delicious

[unit]

sous vide chicken with miso butter brussels sprouts

http://i.imgur.com/0J5Uh.jpg

[Culverin]

Any Filipino market.
Nice, thanks. I'll go and find one.

did u make the hollandaise urself?? looks delicious
Yep, super easy, just used the Food Wishes method (youtube it).

sous vide chicken with miso butter brussels sprouts

http://i.imgur.com/0J5Uh.jpg

Miso and Butter sounds like an awesome combination. I'm going to have to play with that in the coming weeks.

How did the drumstick turn out? Is the temp similar to the low/medium poach?
Sous vide won't break down the tendons and connective tissue in the drumstick right?

[unit]

i havent really tried poaching chicken much, but this is the 2nd time i tried it sous vide.
first time at 150F for 1hr produced a sort of bloody chicken.
second time at 150F for 2hrs produced an extremely tender but slightly red on the bone chicken.
150F sounds low for chicken but when held for long periods of time chicken can be sterilized at lower temps, even as low as 130F. not sure about the connective tissues but it was very tender and not chewy at all.

[cho]

http://farm6.static.flickr.com/5230/5673977307_c9df109d8b_z.jpg

god damn i love pancakes

[cho]

https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/316827_10150312852777515_504522514_7815484_7585416 08_n.jpg

grilled duck breast with pineapple gastrique

[bcrdukes]

cho,

Those pancakes look delicious. Care to share a recipe? You can PM me. Thanks! :)

[Culverin]

cho,

Those pancakes look delicious. Care to share a recipe? You can PM me. Thanks! :)


Actually... just post it up here please.
That pic makes me hungry every time I see it.

[bcrdukes]

sous vide chicken with miso butter brussels sprouts

http://i.imgur.com/0J5Uh.jpg

unit,

How did you cook the brussel sprouts? I have a big fear of ruining them.

[vitaminG]

i call it cheesy bacon bread, its surprisingly good

8192

[unit]

brussels sprouts are very easy.

remove outer leaves and halve, season and fry cut side down on medium heat until the bottoms brown, then toss into a 350 oven for 10m, turn and cook another 5-10m.

for that recipe i started with frying bacon lardons, put the bacon aside, then fried the sprouts in the bacon fat and proceeded with the recipe.
you can also toss them with a cube or two of butter in the pan once they're out of the oven.

[Culverin]

Where are you getting lardons?
Most places I've seen with bacon scraps don't actually sell them cheap.

[unit]

i dont really get them cheap at all. i just buy bacon from the butcher and either get it unsliced or cut double thick for lardons.

[pintoBC_3sgte]

Boston Cream Pie
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_3508.jpg

[donjalapeno]

:sweetjesus:

[Culverin]

^
I bet you get all the girls.
I'm actually kind of jealous. :speechless:



https://lh4.googleusercontent.com/-o8J5Xj1sJNI/TomY4nFsi9I/AAAAAAAABwc/xnbDE0ZN0xs/s576/2011-03-26%25252001.27.00.jpg
Pork confit, cooked in duck fat, crisped on my cast iron skillet.
Simple warm potato salad with some mirin, white balsamic, grainy mustard, olive oil and green onions. Blanched some generic freezer veggies.



https://lh5.googleusercontent.com/-noXEjcm1Jho/Tom2r4xs5nI/AAAAAAAAB-Q/lC5Fg_rZ7-o/s1152/2011-04-15%25252019.04.42.jpg
A couple giant bowls full of tonkotsu broth. There's more in the pot.


https://lh3.googleusercontent.com/-PZOaKUTzzgc/Tom7C8EiukI/AAAAAAAAB_Q/SfJaofmrPTw/s1280/DSC_9126.JPG
Another one of my wacky dinners.
Caesar salad made from scratch with anchovies of course.
Korean kalbi style short rib end scraps.
Risotto made with tonkotsu broth.


https://lh4.googleusercontent.com/-cV7f6J6fz6g/TonPSAgqh9I/AAAAAAAACG8/GyIp27c09R0/s1152/2011-05-31%25252003.33.49.jpg
Butter chicken.
Can't spend $15 bucks out at a restaurant for a decent one.
Turns out it's ridiculously easy to make.


https://lh5.googleusercontent.com/-KUpMDWJuyzg/TonZoMMrLWI/AAAAAAAACJU/dOsIzwT7Ayk/s1280/DSC_9304.JPG
Did sous vide duck breast again. You've already seen how it turns out...


https://lh3.googleusercontent.com/-bAZNFKQqlDY/TonZ0xYK_1I/AAAAAAAACKg/ADEqDfLfLgo/s1280/DSC_9325.JPG
Whipped up a simple sauce, korean citron tea, marmalade, juices from the sous vide bag and a couple lumps of butter.
Very simple, would do again.


https://lh4.googleusercontent.com/-EL5YFbcGJto/TonpzSiFL1I/AAAAAAAACKw/QUfCPbKHyi0/s1152/2011-06-11%25252015.45.26.jpg
Duck club house.


https://lh4.googleusercontent.com/-qwL6vzQ1ezg/Tonp0QmRk7I/AAAAAAAACK0/aweEThhJvXE/s1152/2011-06-11%25252015.40.11.jpg
With duck meat, hoisin sauce, and crispy ducky skin.



https://lh6.googleusercontent.com/-SCQ-ZnABJoU/TonqF-uBVpI/AAAAAAAACME/nrblb5lnRPg/s1152/2011-06-11%25252015.04.16.jpg
With olive oil, duck fat, bacon grease, roasted garlic mayo.
Arteries? Blood Pressure? Those are games for the old and infirm.
:fuckthatshit:


https://lh6.googleusercontent.com/-CRTq2PxNV40/TokxHqoeXmI/AAAAAAAABbc/l6aX9rG5DvA/s1280/DSC_9565.JPG
Sockey on cedar planks.



https://lh5.googleusercontent.com/-0Jn_GhGhQz4/Tj_RI-vm3UI/AAAAAAAAA40/7jHgLey5h3k/DSC_9830.JPG
One bold potoato salad.
Chinese BBQ sauce (satay), green onions, flat leaf parsley. Tastes just like hot pot. It's only disturbing if you stop to think about it.



https://lh4.googleusercontent.com/-kuM3or3ziqs/TkBXZ1FguQI/AAAAAAAAA8k/eBcwldQ_MJs/DSC_9942.JPG
Took bread, smooshed it flat into a crust.
Topped it off with some from scratch pizza sauce, cheese and salami and crumbled bacon. Was my first time hacking a pizza crust from bread.


https://lh6.googleusercontent.com/-Q-Xtzq8GsMs/TooFlnVFD9I/AAAAAAAACS4/LOMtqzWL6DI/s1152/2011-09-30%25252005.32.54.jpg
Duck fat pan roasted tomatoes.
Topped it with 2 fried eggs and it made for a very awesome breakfast.

[bcrdukes]

Where'd you get the anchovies from? I'm either not looking in the right places or I'm too lazy to go explore different stores. :p

[Culverin]

I know the italian delis would have them, bosa, la grotta and cioffi's.
Mine came from my uncle, he gave me a flat.

Want a can?

[unit]

Where'd you get the anchovies from? I'm either not looking in the right places or I'm too lazy to go explore different stores. :p

were you looking in the aisles?
you usually find them in the fish section in the supermarket.

[bcrdukes]

were you looking in the aisles?
you usually find them in the fish section in the supermarket.

FAAAAAAAAAAAAAAAACK! That's where I went wrong! Yes. I was looking in the aisles.

I love making Caesar salad from scratch but I always miss out on the anchovies.

[cdizzle]

culverin, care to share your bold potato salad recipe?

[Durrann]

culverin ur creations are sickkk

tonkatsu risotto looks really good

[Culverin]

FAAAAAAAAAAAAAAAACK! That's where I went wrong! Yes. I was looking in the aisles.

I love making Caesar salad from scratch but I always miss out on the anchovies.

bcrdukes, I'm serious.
I've got extra cans lying around. I don't mind sharing as long as you promise to put them to good use.


culverin, care to share your bold potato salad recipe?

What I listed was really all I put.
Chinese BBQ sauce (satay), green onions, flat leaf parsley.
Nothing else, doesn't need oil or even salt because the satay bbq sauce has plenty of both.
This is the brand I use.
http://farm3.static.flickr.com/2676/4067570098_ef106e2c9e_o.jpg




Tonights dinner... Was to eat the leftovers from that cedar plank Salmon dinner. Had to figure out what to do with salmon and mushrooms.


https://lh3.googleusercontent.com/-KRGg8a7zZCc/TovpHwKoSpI/AAAAAAAACXQ/12h5ej137IM/s1024/2011-10-04%25252021.00.20.jpg
Mushroom Risotto and Salmon

Caramelized white and crimini mushroom slices. Reserved.
Soften onions, toast rice. White wine. Then start ladling in some home made chicken stock (which will be turned into more chicken noodle soup for my sick friends).
Blanched the rape seed plant (yu choy sum). Pan seared the salmon.


culverin ur creations are sickkk

tonkatsu risotto looks really good

Thanks for the compliments.
But that tonkotsu risotto just looked good.
It was way too rich, and the taste just doesn't work well together.
Now you know what not to do. hahahaha


It'd be nice when you guys post up your food porn to share how it was done too. I'm always super curious.

[le_dakine]

Had quite a bit of extra time to play around with plating, so that's why it looks a little too ornate.

But it was actually super easy to make, just make a custard with a pumpkin puree and pie spices (nutmeg.cinnamon). and just make it in the pumpkin instead of a ramekin.

really nice dessert to have during thanksgiving season.

[Alar]

^that looks awesome! I wish I could make desserts...

[Culverin]

Duck confit and risotto isn't going to get you girls.

Dessert will.

[Culverin]

https://lh4.googleusercontent.com/-R8tSQuABtSI/TqT5CcOyb-I/AAAAAAAACek/bS2XpDZ5EhA/s1152/2011-10-14%25252020.15.55.jpg
Ribeye steak dinner. Home made caesar dressing.



https://lh4.googleusercontent.com/-_qUxZBoQpH8/TqVBAF06r3I/AAAAAAAACfs/2iGVKpfkPf0/s1152/2011-10-20%25252016.57.30.jpg
Took cheese bread, grilled it with duck fat and some grated parmesan.
1 slice put dijon on it.


https://lh3.googleusercontent.com/-dmJ9i15KXu8/TqVAqEcBl2I/AAAAAAAACfA/cECjnPJ9uMU/s1152/2011-10-20%25252016.59.26.jpg
All this is to use up thanksgiving leftovers...
Picked out all the bread out of my stuffing leaving me with sage roasted veggies.
Carved up one of my remaing chicken breasts... Warmed up the stuffing and chicken on the pan.
Horseradish and japanese mayo to drench the chicken.
A touch of balsamic vinegar.

https://lh6.googleusercontent.com/-T9vA2qy-u7U/TqVBEG0gmdI/AAAAAAAACf0/f6ltBOZnsyo/s1152/2011-10-20%25252017.00.16.jpg
Leaves me with a duck fat grilled parmesan chicken sandwich with stuffing and horseradish mayo...


https://lh4.googleusercontent.com/-A3nPeaKVyrM/TqXkVRGZthI/AAAAAAAACgU/sSh61bUtS0A/s1280/DSC_6594.JPG
Roasted some garlic.

https://lh3.googleusercontent.com/-QGDyZh6kaAw/TqXklw4ysaI/AAAAAAAACg0/ikYrkC4pe5Y/s1280/DSC_6604.JPG
Mashed it into a paste. Whisking in some softened butter.

https://lh5.googleusercontent.com/-55NWqgstIYc/TqXkyvKVqnI/AAAAAAAAChM/vkjWm--RN5c/s1280/DSC_6616.JPG
Parceling it out for friends.

https://lh3.googleusercontent.com/-MOVp3U887IE/TqXk0LWVlhI/AAAAAAAAChQ/DXcWg1mv8TI/s1280/DSC_6620.JPG
Leaves me with roasted garlic oil to use for toast, salad dressings and most importantly, more caesar sauce.

[VanGirl84]

8666

Lamb Chop with mint chutney I made on V-day.

[Culverin]

Sorry, no pictures of the actual food. Was too busy cooking and eating.
But if you ever want pub-style wings with home made sauces from scratch... maybe I can throw you on a waiting list. :fullofwin:

https://lh5.googleusercontent.com/-e6et3te1EKA/Tq0QsMb_22I/AAAAAAAACiw/SozHQKCM09s/s1024/2011-10-27%25252022.38.12.jpg
Our ghetto prep table. Seasoned flour for the wings. Beer for the beer battered zuchinni, bbq sauce, home made honey mustard sauce, home made honey garlic sauce, home made caesar salad.





https://lh3.googleusercontent.com/-veu0g_PRqHA/Tq0QvzeGCaI/AAAAAAAACi4/n8gmrnRqfwQ/s1024/2011-10-27%25252022.38.51.jpg
Using a turkey deepfryer to do our wings, tater tots, gyoza, beer battered zucchini.



https://lh6.googleusercontent.com/-LLwp1qJP_Cw/TqXk-Z2TLsI/AAAAAAAACiQ/HCuZ2ONM00k/s1152/DSC_6624.JPG
Fried 2 eggs, over easy. Topped with some home made caesar dressing. Garlic oil toast. Home made kimchi.


https://lh6.googleusercontent.com/-UxX24AOasE4/Tq0QysReiMI/AAAAAAAACjI/CVEj-t_nyVw/s1024/2011-10-29%25252002.48.58.jpg
My dinner last night:
Ribeye steak, mashed potatoes with milk and butter, finished with a drizzle of roasted garlic oil and chives. Blanched zuchinni on the side.

This dinner was ridiculously easy to make. My fridge just died. I needed to use up the stuff in my freezer, so I defrosted the steak.
The mashed potatoes were leftover from a shepherd's pie I made for a potluck, the roasted garlic olive oil was from roasting garlic for my garlic butter. The zucchini was left over from my fry night. Dinner is EASY when you are just scraping together leftovers.

[Phozy]

I think foods come out the best when you have a sense of inspiration for it... dammit im drooling over some of the foods here.

:megusta:

[Alphamale]

My inspiration for this dish was....


Dinner for one. :alone:

Hamburger helper that was on sale + bacon + spinach + schnitzel (underneath) and some chili peppers.

http://i646.photobucket.com/albums/uu185/Alphamale156/IMG_20111106_180218.jpg


:troll:

[Culverin]

https://lh4.googleusercontent.com/-17tZAhgctNc/TrpR_5VqGfI/AAAAAAAAD4g/GKQNcdGgADw/s1152/2011-11-04%25252003.08.57.jpg
cantonese sausage, green onions, drizzled with sesame oil and japanese soy sauce. I needed something stupidly simple cause I was lazy.




https://lh4.googleusercontent.com/-vUtFybMmrdw/TrpRofCIZrI/AAAAAAAAD2w/MN0Bqbq5L6k/s1152/2011-11-08%25252004.49.55.jpg
chicken pot pie, topped with puff pastry...

[cho]

https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/313570_10150366046457515_504522514_8111026_2527933 99_n.jpg
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/392261_10150366045047515_504522514_8111023_1831973 752_n.jpg
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/303992_10150366044527515_504522514_8111020_1597837 083_n.jpg
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/s320x320/310564_10150366047267515_504522514_8111028_1973916 045_n.jpg

bunch of stuff from class

https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/310121_10150391734451821_515011820_8563097_1065467 399_n.jpg

[donjalapeno]

3 feet....chicken and turkey cold cuts, veggies, mayo and some imported french dijon.

[Culverin]

^
No picture?


https://lh5.googleusercontent.com/-8cRU25z51F8/Ts9ftcXs-SI/AAAAAAAAEgI/2wVN1QoAgPc/s1152/2011-11-25%25252001.20.05.jpg

Side plate:
Spicy cucumber salad. sour pickled plum, home made kimchi.

Tonkotsu broth, some korean noodles I was trying out. Corn, seaweed, char siu bean sprouts, slivered green onions and menma.

[OTG-ZR2]

Braised pork tenderloin
White wine and saffron risotto
Steamed broccoli
Caramelized cinnamon apple wedge

http://s3.amazonaws.com/data.tumblr.com/tumblr_lvpjqfiah21qlbk7bo1_1280.jpg?AWSAccessKeyId =AKIAJ6IHWSU3BX3X7X3Q&Expires=1323137736&Signature=sUY48FsZZ4wfdfiUvvtI9qOc8DY%3D

[donjalapeno]

^
No picture?

woops

[Tim Budong]

i made Springrolls and Gyoza
nothing interesting tho..

[le_dakine]

Braised pork tenderloin
White wine and saffron risotto
Steamed broccoli
Caramelized cinnamon apple wedge

http://s3.amazonaws.com/data.tumblr.com/tumblr_lvpjqfiah21qlbk7bo1_1280.jpg?AWSAccessKeyId =AKIAJ6IHWSU3BX3X7X3Q&Expires=1323137736&Signature=sUY48FsZZ4wfdfiUvvtI9qOc8DY%3D

Hey OTG,

how was the flavor of your risotto? I was just curious how the saffron flavor came across, because the rice was still pretty white. When did you add the saffron in, because most of the time saffron permeates into liquids almost right away.

[unit]

^could just be the camera/lighting. most of us just take pics with our camera phones.

this weekend i made something i've had my mind on for a long time..

sous vide sriracha buttermilk fried chicken!

2 cups buttermilk, a good squirt of sriracha, a few good pinches of salt into a bag with two 3lb cut up chickens... let marinade for at least 2-3 hours.
http://i.imgur.com/8PDao.jpg

drain well and warm up a 160 degree water bath
http://i.imgur.com/Y3rab.jpg

cook for at least 90m, i was busy and went out so mine cooked for 3h which was a little long. 2h would be perfect for this amount of chicken.
http://i.imgur.com/Mnz53.jpg

1.5 cups AP flour, 1T garlic powder, 1T onion powder, 2t salt, 2t cayenne, 1t smoked paprika. mix well
http://i.imgur.com/eqbXx.jpg

dredging station set up. buttermilk and flour mixture. first drain the chicken from out of the bag, then into the flour, buttermilk, then back into the flour.
http://i.imgur.com/jA1dj.jpg

fry at 375 for about 2 minutes per piece or until the batter browns. dont overcrowd. i usually put about 3 pieces at a time. the beauty of SV chicken is that its already cooked and warmed so it doesnt drop the oil temp as fast as raw.
http://i.imgur.com/mFDN2.jpg

sprinkle with a little sea salt or fleur de sel
http://i.imgur.com/Zdu1H.jpg

i was eating alone tonight (no i didnt eat it all). i like my fried chicken with a beer and some kewpie mayo. i broiled the leftovers the next day and ate it for lunch and dinner. overall it was a little more work than regular fried chicken but it was just really easy to do because you didnt have to worry about oil temperature too much and whether or not the chicken was cooked when the skin browned. foolproof.
http://i.imgur.com/z2sZ5.jpg

[OTG-ZR2]

Hey OTG,

how was the flavor of your risotto? I was just curious how the saffron flavor came across, because the rice was still pretty white. When did you add the saffron in, because most of the time saffron permeates into liquids almost right away.

The flavour was pretty good. I agree the saffron didn't colour the dish the way I had hoped. I added it right to the broth and let it infuse while it was warming. The extra bits I added for garnish left a slight stain behind. I'll add more next time and see if enrichens the colour.

[donjalapeno]

^ i usually grind my saffron for a bit and then add tiny amount of hot water and keep grinding and then let it sit for a minute with something over the top of the grinding bowl( dunno the proper term) and then pour the mixture right in the rissoto or whatever your making. It makes the saffron flavour 1000x more powerful and this way no saffron will be wasted. ( trust me im persian and we know our way around saffron) ;)

http://us.123rf.com/400wm/400/400/robynmac/robynmac0806/robynmac080600066/3228784-saffron-threads-in-a-mortar-and-pestle.jpg

[NLY]

afternoon snack

red peppers, onions, corn, scrambled egg with salsa
http://i.imgur.com/B0cAr.jpg

dinner

asparagus, cheese, mushrooms
http://i.imgur.com/iT8SX.jpg
two fried eggs, pasta with tomato sauce
http://i.imgur.com/SiRZP.jpg

[bcrdukes]

grinding bowl( dunno the proper term)

Mortar and pestle

[sonick]

Anybody have any advice on wtf to do with a crapload of cabbage?

I bought one to make a bit of coleslaw to go with my pulled pork but I still have a whole huge 2/3'rds of a head left.

Should've just bought some premade coleslaw, I realized this and regretted it immediately after I was walking away from the cashier.

[donjalapeno]

Anybody have any advice on wtf to do with a crapload of cabbage?

I bought one to make a bit of coleslaw to go with my pulled pork but I still have a whole huge 2/3'rds of a head left.

Should've just bought some premade coleslaw, I realized this and regretted it immediately after I was walking away from the cashier.

Cabbage rolls are pretty good. heres a good recipe

Ingredients

12 leaves cabbage
1 cup cooked white rice
1 egg, beaten
1/4 cup milk
1/4 cup minced onion
1 pound extra-lean ground beef
1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
1 (8 ounce) can tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce

Directions

Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
Cover, and cook on Low 8 to 9 hours.

[cho]

https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/396978_10150452924057515_701755288_n.jpg
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/397008_10150452923857515_504522514_8404566_7403797 40_n.jpg

made xmas dinner, prime rib n all, yum

[pintoBC_3sgte]

crappy phone pics.

http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/f207d1eb.jpg
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/b1c0cd42.jpg
made a spicy asian prawn bisque, topped with horseradish infused cream, served with crispy fried tofo and prawns that were poached in a coconut infused butter.


http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/857799b5.jpg
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/185c7271.jpg

made a stuffing with a pecan cranberry bread, using the ground beef and artichoke, then mixed it with minced prawns, ginger,chives, soy sauce, ketjap manis, onion, celery, tiny pinch of sugar and tiny pinch of cornstarch. cooked it off in a pan and finished in the oven.

on top is a duck breast, first smoked with applewood chips, a cinnamon stick and green tea leaves, then seared really quickly and finished in the oven.

around it is a cranberry orange glaze

dessert
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/ced14407.jpg
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/c652c914.jpg
coconut bread pudding.

mixed coconut water, cream and sugar, used the pecan cranberry bread again and popped it into the oven to cook.

topped it with fresh coconut meat, and a spiced whip cream (whipping cream, icing sugar, cinnamon , and a touch a cayenne pepper)

[Culverin]

https://lh6.googleusercontent.com/-DZ84dkX6o2w/Tukcem7iL8I/AAAAAAAAEiY/wG82pWlgYU0/s1152/2011-12-02%252019.04.59.jpg
Cut bacon into square pieces, tile it on the bottom of a bowl.


https://lh4.googleusercontent.com/-Qbq6wICwFhc/TukcfRXlP1I/AAAAAAAAEic/j6w6_COQu8Q/s1152/2011-12-02%252019.05.51.jpg
Distribute goat cheese generously over bacon, top it off with ground beef.



https://lh5.googleusercontent.com/-yoo5mK3yOz0/TukcipRliNI/AAAAAAAAEis/cug5UjImRn8/s1152/2011-12-02%252019.17.35.jpg
Bacon tiling on meat held in place by cheese.


https://lh3.googleusercontent.com/-TbHyHxh56U0/TukcbQrIMeI/AAAAAAAAEiI/i6M-NKdRYbo/s1152/2011-12-02%252019.52.23.jpg
Bacon tile burger with goat brie, caramelized onions and pea shoots.


https://lh3.googleusercontent.com/-hKAB8P8ORH8/TxOv_LjXOwI/AAAAAAAAE0M/LziDZlP0SYI/s1152/2011-12-29%252011.47.59.jpg
Sorry for the bad pics. My phone camera doesn't do well in low light.


https://lh4.googleusercontent.com/-rsSNWG-wAsE/TxOtCspCZRI/AAAAAAAAEzc/pxtu7JbfxRo/s1152/2012-01-15%252019.18.06.jpg
Duck Confit with berry sauce, some stir fried rape and white truffle quinoa.


https://lh3.googleusercontent.com/-_cb6zOJK7eM/TxgLH1cD-yI/AAAAAAAAE6Q/Ltn-8k7I0xs/s1280/DSC_6779.JPG
Spaghetti Carbonara / White Wine Tiger Prawns


https://lh4.googleusercontent.com/-yILiueVSjxM/TxgLGCN779I/AAAAAAAAE6I/LpdOWM1WDA8/s1280/DSC_6777.JPG
Caprese salad with field tomatoes and balsamic reduction.


https://lh6.googleusercontent.com/-DeV95RTEvhc/TxkHc_W1_2I/AAAAAAAAFA8/1myqOZZ6sb8/s1280/DSC_6828.JPG
Truffle and mushroom risotto and pean seared lamb chops.


https://lh4.googleusercontent.com/-kMRGvzZh0Lc/TydZ9qWq4vI/AAAAAAAAFPM/6vpz1mup4f0/s1152/2012-01-30%252018.17.23.jpg
Daikon kimchi on the left, cabbage kimchi on the right.


https://lh4.googleusercontent.com/-uEpRcwvSvPk/Tydwk6HBL3I/AAAAAAAAFP8/sidUXrB2Sag/s1152/2012-01-26%252021.41.24.jpg
Chicken with mushrooms, white wine pan sauce and mashed potatoes.


https://lh6.googleusercontent.com/-R7Vbe-1SoPg/TyUD9pdyQbI/AAAAAAAAFFA/sYy2Q0-V2ik/s1152/2012-01-29%252000.15.11.jpg
Chocolate lava cake in bacon cup with strawberries.


https://lh4.googleusercontent.com/-nmObmyvoifo/TyeGGDRovqI/AAAAAAAAFT8/mYeI3ed_q9M/s1152/2012-01-30%252013.02.07.jpg
Scallops with a lemon butter cream sauce. Side of bacon.


https://lh5.googleusercontent.com/-W1p9K3tEnnY/TyeKLh2HpwI/AAAAAAAAFVE/_0QGp0VpwhQ/s1152/2012-01-30%252014.25.14.jpg
Seafood brunch. With dungeness crab. Boiled potatoes and fried back up with garlic and shallots.


https://lh4.googleusercontent.com/-zif540EkOQk/Tydw2K6sEoI/AAAAAAAAFSw/ZfvnZ98mHVg/s1152/2012-01-24%252019.46.25.jpg
Simple warm beet salad with argula and goat cheese.
Vinaigrette made with white wine vinegar, apple cider vinegar, olive oil, roasted garlic oil, shallot oil and honey.
Topped with fried shallots.

https://lh5.googleusercontent.com/-c1kiUK3VSto/TyeKO1-e3gI/AAAAAAAAFVs/VE26D2T4x8A/s1152/2012-01-30%252014.08.37.jpg
A crab/prawn dipping sauce I grew up eating. Garlic chili hot sauce, minced garlic, thinly sliced shallots, japanese rice vinegar, soy sauce and a touch of sesame oil.

[Foodilicious]

Thank u for the post,
Totally forgot how tasty goat cheese goes with beets!:concentrate:

Dat massive burger...:sweetjesus::sweetjesus::sweetjesus:

[6793026]

bought this from HK.
fuckin love it.. black pepper sauce... epic.. awesome.

http://img859.imageshack.us/img859/567/metalgrill2.jpg
http://img194.imageshack.us/img194/558/metalgrill.jpg
Coconut tarts: missing the fake cherry
http://img705.imageshack.us/img705/6676/coconuttart2.jpg
if you don't know what this is, u shouldn't be in this forum
http://img853.imageshack.us/img853/7195/eggtarts5.jpg

offensive crackers
http://img832.imageshack.us/img832/5434/offensivecookies5.jpg
http://img718.imageshack.us/img718/8357/offensivecookies7.jpg

shanghai inspired.
http://img713.imageshack.us/img713/4016/bfwraps4.jpg

pork
http://img543.imageshack.us/img543/120/porkfromtrish11.jpg
http://img842.imageshack.us/img842/3333/porkfromtrish21.jpg
home made chasiu
http://img576.imageshack.us/img576/9099/bbq6.jpg
http://img818.imageshack.us/img818/393/bbq11.jpg

beer butt chicken
http://img713.imageshack.us/img713/2615/beerbuttchicken7.jpg
http://img46.imageshack.us/img46/9841/beerbuttchicken10.jpg

deep fried pineapple
http://img14.imageshack.us/img14/2392/deepfried9.jpg
deep fried bacon pickle..
http://img12.imageshack.us/img12/2508/deepfried4.jpg

lots more but no time to upload....

[Culverin]

I freaking love this thead. :h5:


https://lh5.googleusercontent.com/-NAILr-iKxis/TypQAAsO6HI/AAAAAAAAFYM/ALEEmd6Hm6c/s1024/2012-01-31%252020.26.40.jpg
Clams steamed in pernod and aromatics (garlic, celery hearts and leaves, shallots and parsley).


https://lh5.googleusercontent.com/-2jV-7ms5SVg/TypTBd-hlyI/AAAAAAAAFYw/vbxI85sH3TA/s1024/2012-02-01%252019.37.13.jpg
Roasted bone marrow. Roasted with a bit of garlic paste, salt and pepper.
Finished with chopped parsley and lemon zest. Drizzle of lemon juice to cut the richness.

[jtrinh]

Making Hayashi rice sauce. It's like a giant pot of gravy, beef and onions. :sweetjesus:

https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/394162_10150426118793078_506328077_7361537_1568892 085_n.jpg

[Energy]

^^ Where can you buy bone marrow? I'd like to try making something like that

[Culverin]

I got my bone marrow from my butcher @ supreme meats. Pretty much any of the standalone butchers will be able to get it for you if you ask.

[CorneringArtist]

Making Hayashi rice sauce. It's like a giant pot of gravy, beef and onions. :sweetjesus:

https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/394162_10150426118793078_506328077_7361537_1568892 085_n.jpg

I've been learning to cook that and the Japanese curry roux as meals for the week. It's something I can eat most of the week without complaining :megusta:

[Culverin]

https://lh3.googleusercontent.com/-ElimnLr9Xpk/Ty9cEusdvsI/AAAAAAAAFdk/jZWl6zQSCp8/s1152/2012-02-05%252013.31.03.jpg

Southern Fried Chicken
Marinated the chicken overnight in buttermilk and salt.
Simple flour, salt pepper and cayenne dredge.


https://lh5.googleusercontent.com/-PULYCFym8bs/TzYP71EHuJI/AAAAAAAAFf8/ks9e9MmzGfo/s1280/DSC_6849.JPG
Homemade mayo. Had to make it with a hotpot wire basket, no whisk.
How ghetto is that?


https://lh6.googleusercontent.com/-Pnm5g_cBNvc/TzYQBjhJTuI/AAAAAAAAFhE/R3cNrihfftE/s1280/DSC_6863.JPG
A somewhat lazy night, didn't have time to max anything extraordinary.
Made a single decker club house.
Roast chicken from superstore. Drizzled with bacon fat.
Tomatoes, green leaf lettuce. Maybe like 6 strips of bacon and heaps and heaps of mayo.

[CorneringArtist]

Slowly learning to cook food that can serve many, and has short prep and cook times. I'm a cook by no means, so most of the stuff in the thread puts mine to shame :okay:. Apologies for camera pics.

First up was a simple Oyakodon for my lunch at work tomorrow. Subsituted Japanese parsley for spinach.
http://a4.sphotos.ak.fbcdn.net/hphotos-ak-ash4/s720x720/404544_10151315605350716_855260715_23225467_238240 260_n.jpg

Second was tonights dinner (with enough for tomorrow's), and my brother's lunch for his work: Chicken fried rice. I have the massive tendency to try different (random) flavourings when I cook meat, so the chicken was flavoured with sesame oil, dashi, salt, pepper, soy sauce, Worcestershire sauce, and oyster sauce. Vegetables were potatoes and spinach.
http://a2.sphotos.ak.fbcdn.net/hphotos-ak-ash4/s720x720/405933_10151315693620716_855260715_23225824_143986 8343_n.jpg

[VanGirl84]

10227

Valentine's Day Dinner :)

[artmotion]

Made roasted butternut squash ravioli for Valentine's dinner. Apparently it takes way more work than I had originally expected haha. I reckon it's time for me to buy a Kitchenaid mixer. Here are the pics:

http://www.brianlikesgames.com/Pics/Misc/Ravioli_Before.jpg
http://www.brianlikesgames.com/Pics/Misc/Ravioli_Finished.jpg

[bcrdukes]

^
Looks great! :)

Question: Is that parsley or cilantro you used as the garnish? And would you happen to have the recipe to share?

[artmotion]

^
Looks great! :)

Question: Is that parsley or cilantro you used as the garnish? And would you happen to have the recipe to share?

Thanks! It's cilantro (supposed to be parsley but I bought the wrong thing :s). There's also a sage butter on top. I ended up using 3 recipes to make this dish:

Pasta Dough (http://www.foodnetwork.ca/recipes/Pasta/recipe.html?dishid=4685)
Roasted Butternut Squash Recipe : Robin Miller : Food Network (http://www.foodnetwork.com/recipes/robin-miller/roasted-butternut-squash-recipe/index.html)
Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce Recipe : Emeril Lagasse : Food Network (http://www.foodnetwork.com/recipes/emeril-lagasse/roasted-butternut-squash-ravioli-with-a-sage-brown-butter-sauce-recipe/index.html)

BTW, these end up being really rich so if you're making as many as I did, make sure you have a lot of people to eat it with you haha. The sage butter basically put me in an instant food coma. Also, if you decide to make these, you can make a really nice soup with your leftover purree, mixing in chicken stock and whatever else you want to put in there.

[pintoBC_3sgte]

http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_6748.jpg

Pan seared fillet mignon , with roasted garlic peppercorn sauce
Baked lobster tail, topped with a vanilla infused cream
steamed broccoli, cauliflower, carrots

[Death2Theft]

Got a good recipe for that black pepper sauce?

[November]

pork
http://img543.imageshack.us/img543/120/porkfromtrish11.jpg
http://img842.imageshack.us/img842/3333/porkfromtrish21.jpg

:sweetjesus::sweetjesus:
Recipe pls!

[Culverin]

https://lh5.googleusercontent.com/-y82tGNWlyhc/T0TAR7kFWiI/AAAAAAAAF8E/WZAUeuP3TEw/s700/IMG_1250.JPG

Pan Seared Scallop (seared in bacon fat)
Lemon Butter Cream Reduction with Chives.
Bacon

[miss_crayon]

10227

Valentine's Day Dinner :)

I saw this pic on my fb newsfeed when a friend commented and MY GOD, it looks AMAZING. You did a really beautiful job!

[VanGirl84]

Thank You :)

[pintoBC_3sgte]

course one - Amuse Bouche - Fresh smoked oysters with a Yuzu Vinaigrette, topped with tobiko, black sesame seeds, micro cilantro and rosemary salt
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_1400.jpg
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_1399.jpg

second course - Appetizer - Smoked 10-20 Sea Scallops, then pan seared and topped with sage brown butter. Plated on top of a pear,apple and carrot slaw and served with a roasted pea puree. Garnished with fried rosemary and a segment of grapefruit. (Smoke was done with green tea leaves, jasmine rice, brown sugar, corriander, black peppercorns)
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_1401.jpg

third course - Entree - First brined then Roasted Cornish Game Hen, on top of a andouille and shallot Japanese rice risotto. Served with sauteed asparagus and drizzled with chive oil.
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_1402.jpg
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_1403.jpg

fourth course - Dessert - Raspberry Orange Sherbert , Garnished with candied pear and grapefruit
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_1404.jpg

[Culverin]

https://lh4.googleusercontent.com/-InkfAZpI240/Tzi4kGgrCII/AAAAAAAAFig/85_vkfRMJUs/s1024/2012-02-12%252020.24.34.jpg
Brunch for dinner.
Eggs benedict. Hollandaise from scratch. Caramelized mushrooms and spinach.
Chicken sausage, re-smooshed into a patty with potato gratin.


https://lh5.googleusercontent.com/-tjoo3FPFDRk/Tzn5msW5d0I/AAAAAAAAFpo/34TxB8QLB3A/s1152/DSC_7181.JPG
Lobster bacon mac and cheese



https://lh3.googleusercontent.com/-kBrTEYOqNDg/T0TAtbARv_I/AAAAAAAAF-g/IPnSqgYQD0E/s576/IMG_2607.JPG
Butter poached lobster (for the mac and cheese)


https://lh3.googleusercontent.com/-Y9mAr5kHIwI/T0TCgDTuWHI/AAAAAAAAGDw/HobcjBsECW8/s576/IMG_2730.JPG
Tiramisu



https://lh5.googleusercontent.com/-byHqgN-lupM/T0yXlQnrhGI/AAAAAAAAGOI/-x2LVIhP6H0/s576/2012-02-18%252019.41.27.jpg
Steak au Poivre



https://lh6.googleusercontent.com/-L5uKqQWz2DU/T0yX04taJOI/AAAAAAAAGQ8/8wAwZvlHAx0/s576/2012-02-19%252013.53.50.jpg
This was supposed to be the soup from Olive Garden, except I forgot to buy the sausage. Oh hey, I have leftover steak! Problem solved.



https://lh4.googleusercontent.com/-ZXVLnN_UOSA/T0yXa-5kPvI/AAAAAAAAGMU/nD9nGnfbsrU/s576/2012-02-18%252012.52.10.jpg
Spaghetti Bolognese. Salad with reduced balsamic and sundried tomato.



https://lh5.googleusercontent.com/-oE5_J_b9fjE/T0yYuOlcshI/AAAAAAAAGSI/2_0q5nLk00g/s576/2012-02-27%252021.49.21.jpg
More Steak au Poivre. Roasted garlic mashed potatoes, lots of butter.
Veg roasted in butter, rosemary and thyme.
Caramelized cipollini onions. Prepared horseradish.



https://lh5.googleusercontent.com/-JXP8HM_wiSs/T0yZLUt3ztI/AAAAAAAAGiw/gQ7DK6Tlp-8/s576/2012-02-27%252022.58.50.jpg
Bacon maple walnut icecream sunday.



https://lh5.googleusercontent.com/-dxFhfFIbBL0/T1mZrT46qlI/AAAAAAAAGog/DmdRakjrIGc/s576/2012-02-29%252000.53.41.jpg
Lazy dinner at home. Japenese boxed curry mix. Leftover roast chicken from superstore.



https://lh4.googleusercontent.com/-53NUAmhllB8/T1nh4NPatjI/AAAAAAAAGnA/bJh_pnkJ6nA/s485/IMG_1516.JPG
Another beer and ramen night at my place.

[VanGirl84]

Coffee bean biscotti's

10973

Chocolate covered orange slices

10974

Baked Quail

10975

[Culverin]

:rukidding: that is INSANE looking!!!

[VanGirl84]

Thanks!! :) I hope to whip up some panna cotta soon - will definitely share when that happens. :toot:

[cho]

http://i21.photobucket.com/albums/b257/mightymouse__/IMG_1529.jpg
http://i21.photobucket.com/albums/b257/mightymouse__/IMG_1509.jpg
http://i21.photobucket.com/albums/b257/mightymouse__/IMG_1508.jpg
http://i21.photobucket.com/albums/b257/mightymouse__/IMG_1507.jpg

[VanGirl84]

cho- what is the 2nd pic?

[cho]

second pic, seared veal breast, roasted red pepper bruchetta, mushroom infused couscous, blue brie sherry sauce, fried shallots

[TRDood]

Last year in Hawaii, I had Poke. Ever since then I have been craving for it and nowhere in Vancouver has it. Seattle had some but it tastes nowhere the same.

Went to Fuyija for some red tuna. Made some at home with the gf.
:sweetjesus:

My presentation is nothing compared to your ones above though.

http://i624.photobucket.com/albums/tt328/shortkid_555/IMG_2363.jpg

http://i624.photobucket.com/albums/tt328/shortkid_555/IMG_2362.jpg

http://i624.photobucket.com/albums/tt328/shortkid_555/IMG_2361.jpg

[VanGirl84]

TRDood - I've been looking for some good quality ahi tuna but haven't been able to find any?? any suggestions on where to buy? also, can you share your recipe? it looks delicious :)

[TRDood]

TRDood - I've been looking for some good quality ahi tuna but haven't been able to find any?? any suggestions on where to buy? also, can you share your recipe? it looks delicious :)

We didn't follow a recipe. The nice thing about Poke is that flavours are up to your liking. Results were good. It tasted like Da Poke Shack on the Big Island.

General ingredients:
1. ahi (red tuna) - I don't think the albacore tuna will work. Next time I will also try salmon.
2. avacado - cubed
3. sweet onions
4. green onions
5. soy sauce - used one "take-out" package for each bowl.
6. sesame oil
7. sesame seeds
8. some lemon juice

mix mix mix.

If anyone knows where to get cheaper (good quality) red tuna, that would be awesome. Mine were $4 per 100g, shown in the pics cost $20 at Fujiya.

[miss_crayon]

^Cactus used to have this KILLER tuna poke until they took it off the menu cause Feenie came in.

[VanGirl84]

Earls Tuna Poke Nacho is my favorite appy - I'm drooling just thinking about it.

[TRDood]

Earls Tuna Poke Nacho is my favorite appy - I'm drooling just thinking about it.

Tried that and was very optimistic about it. But Earl's is nothing close to using Ahi, and their sauce is too sweet. Maybe it's different depending on which Earl's?

[donjalapeno]

24 inch meatball sub.....ate it for lunch, snack and dinner and still have 2 inchs left haha.

https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash3/564942_10150772112267692_509137691_9676214_1134127 307_n.jpg

[artmotion]

24 inch meatball sub.....ate it for lunch, snack and dinner and still have 2 inchs left haha.

https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash3/564942_10150772112267692_509137691_9676214_1134127 307_n.jpg

http://edge.ebaumsworld.com/mediaFiles/picture/715533/82029094.jpg

[sonick]

24 inch meatball sub.....ate it for lunch, snack and dinner and still have 2 inchs left haha.


http://2.bp.blogspot.com/_fUzorZk31Ss/TJGM3nzoI5I/AAAAAAAAHss/OjBoGG7oEq0/s1600/Homer-sandwich.jpg

[Bonka]

Digging through my phone here..

Basic roasted chicken with crimini mushrooms, glazed organic carrots, roasted whole nugget potatoes tossed with dijon

http://i46.tinypic.com/igf6ft.jpg

http://i45.tinypic.com/2vrzayc.jpg


I made this tonight: Ham and split pea soup. Didn't like the recipes I had so I winged it..used a huge 10lb bone-in ham - turned out great :)

http://i49.tinypic.com/rjr538.jpg

[cho]

https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-prn1/522843_10150732096852515_504522514_9324217_1834633 188_n.jpg
who needs those mini donuts

[VanGirl84]

11504 Sashimi
11502 Deep Fried Head
11503 Seafood Platter

Spot Prawn 3 ways - No real cooking required... just lots of prep. Well worth it :)

[pintoBC_3sgte]

what to do with pulled pork ? why.., make pulled pork tacos of course.

use these.....(right to left) cilantro lime curry aioli, broccoli slaw, red onion, spinach, green onion, cilantro, lime and (not shown) kaffir lime leaf infused jasmine rice.
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_1557.jpg

to produce this!
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_1562.jpg
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_1561.jpg

[bcrdukes]

^
:sweetjesus:

[kunoman1]

Ferro Roche milkshake
http://25.media.tumblr.com/tumblr_m3y3jms7sn1qikjabo1_500.jpg
Kelis - Milkshake - YouTube

[Meowjin]

http://a2.sphotos.ak.fbcdn.net/hphotos-ak-ash4/392487_10150863750054333_510689332_9232219_8599873 61_n.jpg

my life for this.

[VanGirl84]

Very simple appetizers me and my sister-in-law put together.


MANGO SALSA
11679

TUNA POKE - I bought the wrong tuna >.<
11680


11681

CANDIED BACON
11682

[VanGirl84]

woke up with banana bread on the mind... so decided to try out a recipe i found online. ~Mini Banana Bread Cupcakes~

11712

[Destephicon]

^ That looks so good and tasty

[sonick]

Threw this together on the balcony of our B&B in Rome: Arugula salad with fresh Italian tomatoes from Campo di Fiori, pesto and bresaola. Not fancy, but for the context and location, it is perfect.

https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/382458_863110508623_162668080_n.jpg

[cho]

https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash3/540530_10150912164827515_300207425_n.jpg

made some mini apple pies!

[icemiko]

http://farm6.staticflickr.com/5114/7406577370_04e9c56a13.jpg

3 lbs of mussels in white wine cream sauce!

[Ronin]

Wow! Some serious culinary skill in here. I'm not as talented as of some you but I make a pretty badass carbonara.

http://www.ededition.com/blogpics/carbonara-1.jpg

[murd0c]

Not as fancy plating and shitty berry pics but I thought I may as well post a couple up

So I have been craving the California Shrimp pizza from Earls but since they took it off their menu so I decided to make my own. Homemade Whole wheat crust, Shrimp, Feta, Mozza and Pesto.

http://img811.imageshack.us/img811/1991/calipizza.jpg (http://imageshack.us/photo/my-images/811/calipizza.jpg/)

Cedar plank salmon with a brown sugar and honey mustard glaze, roasted red potatos and garlic shrimp

http://img837.imageshack.us/img837/2096/19826510150863990545741.jpg (http://imageshack.us/photo/my-images/837/19826510150863990545741.jpg/)

[hal0g0dv2]

pizza looks yummy

[VanGirl84]

I agree, the pizza looks really good! :)

[donjalapeno]

i usually hate pesto but damn that looks sao good.....the lemon seems like it would give it a nice touch

[murd0c]

thanks, it's turned out excellent. I've never been a real fan of making dough and finally this batch turned out perfect. Next time I want to use larger shrimp tho, it's covered and you can hardly tell. The lemon goes perfect with the shrimp and pesto, finishes it off nicely.

[pintoBC_3sgte]

Few pics from a catering event I helped my buddy with last night. Haha couldn't take any more pics as we were Super busy! I snapped a couple tho. Was a wedding party for 130. appies only type thing.

Bruschetta
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_1646.jpg
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_1650.jpg

Mushroom caps
http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_1653.jpg

Shrimp! So damn Tasty! lol good thing i wrote down what i marinated these in :D

http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_1654.jpg

[sonick]

Please share the shrimp recipe, those look good!

[pintoBC_3sgte]

Please share the shrimp recipe, those look good!

oil, lime, gr.onion, cilantro, sriracha, honey ,s+p. Fresh lime juice when it comes off the grill. So tasty!!!!

haha more shrimp. this time i did kung pao shrimp.

http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/IMG_1670.jpg

sauteed in chili oil, garlic , s+p. I then tossed in a kung pao sauce i made. finished with julienned green onion and crushed spiced pecans

[Ronin]

Stuff those mushrooms with quinoa?

[pintoBC_3sgte]

Stuff those mushrooms with quinoa?

yah, cooked in chicken stock and mixed with roasted garlic oil, cilantro, serrano peppers, green onion, and grape tomatoes

[November]

Bun Bo Hue
http://a8.sphotos.ak.fbcdn.net/hphotos-ak-ash3/33909_494502282564_1968638_n.jpg

Open faced turkey bacon, avocado, arugula, poached egg english muffin, duck breast on couscous with kale chips and yogurt/fruit
http://a2.sphotos.ak.fbcdn.net/hphotos-ak-ash4/379298_10151010604912565_1987145329_n.jpg

[sonick]

^ Can't tell if that's brunch or dinner lol. Poached egg and mimosa says brunch, but duck breast and couscous says dinner. Looks good, though; Segura is some good bubbly.

[November]

^ Can't tell if that's brunch or dinner lol. Poached egg and mimosa says brunch, but duck breast and couscous says dinner. Looks good, though; Segura is some good bubbly.

I know, it's a weird match. It was for brunch, but I just figured the open-faced sandwich alone would look too lonely on the plate, and I wanted to try my hand at couscous lol.

[pintoBC_3sgte]

tiramisu

started making it at 11:30 last night ,when me and the wife noticed we didn't have any lady fingers... so finished it this morning. I made some lady fingers this morning for it.

forgot to get a shot of it complete but got one of after it was all cut :P

http://i284.photobucket.com/albums/ll13/pintocrazy/food%20pics/fe64aa53.jpg

[ForbiddenX]

I've been lurking this thread for a while and drooling over all of your food!

This is the second time I've actually cooked anything (and the first time the girlfriend and I cooked something together) in the kitchen that didn't come out of a package. I'm going to try to start cooking a lot more though!

We both tried a dish each.

I made scallop wrapped in bacon on a bed of baby spinach with onions and garlic:
http://i48.tinypic.com/1zxqgkz.jpg

and she made a sausage, bacon and zucchini carbonara in a cream sauce
http://i48.tinypic.com/zlu1ph.jpg

[VanGirl84]

This looks fantastic! You and the gf should keep it up :)

[sonick]

First time doing a chimichurri sauce. Can't get a good sear while keeping it rare with my $30 portable BBQ :(

https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/391570_875581970713_1876599506_n.jpg

[ForbiddenX]

This looks fantastic! You and the gf should keep it up :)

Thanks! We're definitely going to keep on learning how to cook and try out new recipes every now and then!

Do you guys have any suggestions as to what we should try next?

[VanGirl84]

Happy to be back in the kitchen all thanks to my recent visit to the Vancouver Food Carts Festival. I stood in line for a good 15 mins in the beating sun to get my hands on some korean tacos... sounds good right? Wrong! I felt robbed :( It was literally kimchi and marinated meat thrown together by a sweaty white guy not wearing gloves!! But I guess I have that to thank for today's inspiration. Fish/Shimp Tacos - killer avocado,cilantro,garlic sauce... I used wonton wrappers instead of the usual corn tortillas, I like the extra crunch and lightness of the wonton skins. Enjoy :)

12852

[VanGirl84]

Baked Chicken using Garlic Lemon Butter & mixed herbs/spices --- soo juicy and fragrant.

13192

[pintoBC_3sgte]

catered a wedding of 200 last weekend, had a buddy help me, anyways, only got a shot of 2 things we did up.we made 95ish of these for appys ...all gone by the end! so damn good!
Roasted chicken flatbread.
http://i284.photobucket.com/albums/ll13/pintocrazy/BBBF8540-22DA-4A8E-8F79-DF0962613EBA-1108-00000176763EF22F.jpg

Coconut Chocolate Mousse
http://i284.photobucket.com/albums/ll13/pintocrazy/EECA2203-BC42-40B5-BB29-40A3AEAAA59C-1108-0000017ADBA0EF9B.jpg
http://i284.photobucket.com/albums/ll13/pintocrazy/5993E680-7D8C-4D45-8E40-3559F5142B69-1108-0000017AE24EFEE5.jpg

So had a few extra ingredients kickin around so made this for lunch today
Smoked Pulled pork flatbread
http://i284.photobucket.com/albums/ll13/pintocrazy/F297218F-D6BF-444B-B38E-C5D5A184C24F-1108-000001751BA2365E.jpg

[LsquareD]

http://a1.sphotos.ak.fbcdn.net/hphotos-ak-ash3/526640_10151962009615501_2102560708_n.jpg

om nom nom

[VanGirl84]

Super simple chicken pot pie.... so perfect for a gloomy day like today.

13224

13225

[miss_crayon]

^Do you have a food blog or anything?

[VanGirl84]

^Do you have a food blog or anything?


I do! Here it is: Foody Heaven (http://foodyheaven.wordpress.com/)

You won't find many of the home made stuff on here though.. my husband has taken over my blog and mainly blogs (if you can call it that ..haha) on restaurants. I should really start my own blog for my home made goods... and share my recipes :)

[impulseX]

catered a wedding of 200 last weekend, had a buddy help me, anyways, only got a shot of 2 things we did up.we made 95ish of these for appys ...all gone by the end! so damn good!
Roasted chicken flatbread.
http://i284.photobucket.com/albums/ll13/pintocrazy/BBBF8540-22DA-4A8E-8F79-DF0962613EBA-1108-00000176763EF22F.jpg

Coconut Chocolate Mousse
http://i284.photobucket.com/albums/ll13/pintocrazy/EECA2203-BC42-40B5-BB29-40A3AEAAA59C-1108-0000017ADBA0EF9B.jpg
http://i284.photobucket.com/albums/ll13/pintocrazy/5993E680-7D8C-4D45-8E40-3559F5142B69-1108-0000017AE24EFEE5.jpg

So had a few extra ingredients kickin around so made this for lunch today
Smoked Pulled pork flatbread
http://i284.photobucket.com/albums/ll13/pintocrazy/F297218F-D6BF-444B-B38E-C5D5A184C24F-1108-000001751BA2365E.jpg

looks effing delish! would you care to share the recipe? also, is that like a pesto drizzle on top of the chicken flatbread?

[pintoBC_3sgte]

looks effing delish! would you care to share the recipe? also, is that like a pesto drizzle on top of the chicken flatbread?

haha can't give out all the secrets but yah, its finished with a spinach pesto.

a LOT of work went into them but Damn! AWESOME! lol had people asking me for the recipe at the wedding.

[bcrdukes]

^
Do you cook professionally or purely for pleasure? Some amazing work! :)

[miss_crayon]

I do! Here it is: Foody Heaven (http://foodyheaven.wordpress.com/)

You won't find many of the home made stuff on here though.. my husband has taken over my blog and mainly blogs (if you can call it that ..haha) on restaurants. I should really start my own blog for my home made goods... and share my recipes :)

Favorited!

I'd love to see your own stuff and follow your recipes. Everything you have posted has looked SO amazing, I can only imagine the taste of it too!

[VanGirl84]

Favorited!

I'd love to see your own stuff and follow your recipes. Everything you have posted has looked SO amazing, I can only imagine the taste of it too!


Awww, thanks! I'm currently working on it and will let you know when it's up and running :haha:

[Jas29]

anyone willing to share a recipe for pizza dough

[pintoBC_3sgte]

^
Do you cook professionally or purely for pleasure? Some amazing work! :)

thanks :) yeah I cook for a living, and I cook on the side for pleasure. Hopefully I'll get into catering a bit more. Just love getting to be creative and use my own recipes.

[VanGirl84]

Had a sheet of puff pastry left over from my last recipe, so used it to make Salmon Wellingtons.:nyan:

13413

Please visit http://theclutteredkitchen.wordpress.com/ for recipe :)

[Araaadi]

Vangirl want to be my new friend? That chicken pot pie looks amazing, I honestly love chicken pot pie. Recipe please?

[VanGirl84]

Vangirl want to be my new friend? That chicken pot pie looks amazing, I honestly love chicken pot pie. Recipe please?

Thank you! :fullofwin: You can find the super simple recipe on my blog: The Cluttered Kitchen (http://theclutteredkitchen.wordpress.com/)

[unit]

couple pizzas i made this week

http://i.imgur.com/6VD7u.jpg

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

http://i.imgur.com/ZQ38c.jpg

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

[donjalapeno]

^ recipe for dough? :D

[unit]

i usually double this recipe, then split it into 3rds to make the above pizzas.
i make it in the food processor and just pulse it a few times before autolyse, then for about 20s after autolyse. also i add a pinch of sugar to this recipe.

makes a 14” pizza

Flour (high-gluten, bread flour), 9.35 oz. (about 2 3/8 c.)
Water (62% hydration), 5.8 oz. (about 3/4 c.)
Salt, 0. 80 t., or a little bit over 3/4 t.
Oil, 0.57 t., or about 1/2 to 5/8 t.
Yeast (0.25% IDY), 0.22 t., or slightly less than 1/4 t.

flour + water + idy, autolyse for 10m
add oil, salt, pulse till mixed.

first rise on the counter in a large bowl covered with plastic wrap (6hrs to overnight)
then portion and put into containers, leave in fridge for at least 3 days.
2hrs before cooking, dust a surface and form balls, and let it come to room temp and double in size.

seems like a lot of work but thats baking for ya.

[westopher]

Very nice looking dough.
Heres my thanksgiving dinner.
Homemade perogies, roast chicken, bacon and cheese stuffed potatoes with a lemon thyme pan jus. Photo kinda sucks, was more about the enjoyability of the meal as a whole than the food.
http://sphotos-g.ak.fbcdn.net/hphotos-ak-ash3/527429_10151076982946845_295598282_n.jpg
http://sphotos-a.xx.fbcdn.net/hphotos-prn1/527847_10151077180146845_67041496_n.jpg

[donjalapeno]

Dat view

[phunky.FOB]

Not a creation cause its just a turkey for thanks giving!


My turkey I made for round 1 of thanks giving dinner.

http://sphotos-b.ak.fbcdn.net/hphotos-ak-ash3/561802_3803902424176_2014608608_n.jpg
http://sphotos-g.ak.fbcdn.net/hphotos-ak-ash3/545603_3804585601255_952783977_n.jpg


And this is from today!~ Round 2 ... I made two turkeys in one weekend. =\

http://sphotos-e.ak.fbcdn.net/hphotos-ak-ash4/431730_3809434442473_1175590466_n.jpg
http://sphotos-b.ak.fbcdn.net/hphotos-ak-ash4/285159_3809435522500_1480788793_n.jpg

[Ronin]

Anyone else following along with Gordon Ramsay's Ultimate Cookery Course? Some of you more advanced cooks might not need it but it's a fun show for those of us in the beginner and intermediate sort of level.

[artmotion]

Anyone else following along with Gordon Ramsay's Ultimate Cookery Course? Some of you more advanced cooks might not need it but it's a fun show for those of us in the beginner and intermediate sort of level.

I'm actually watching it right now! Awesome show!

[Ronin]

Yep, and if you like it, I recommend all five seasons of The F Word. It's basically Top Gear for food. Actually, the format is more Fifth Gear but good.

He usually does 3 recipes per episode. One appy, one entree, and one dessert. Missing specific instruction but you can get the idea.