[Culverin]

It's been a while since I posted up anything.
Apologies if there are any duplicates.

Facebook Page: http://www.facebook.com/pages/Sarlos-Awesome-Eatery/187476301380260


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Kalamari



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Bacon Armored Burger (The bacon is heat welded onto the meat)
Stuffed with raw milk aged cheddar, scratch made garlic aioli, hand cut fries



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Bacon Armored Burger
This one is stuffed with goat brie. Pea shoots instead of lettuce.



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Bacon Poutine



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삼겹살 Under the Stars
Just another backyard party at the Eatery



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Bruschetta
Homegrown heirloom tomatoes, roasted garlic oil, balsamic reduction



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Japanese Curry Rice



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Butter Poached Bacon Lobster Mac and Cheese
awaiting the bacon



https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-ash3/550860_229428873851669_813375064_n.jpg
Butter Poached Bacon Lobster Mac and Cheese
with Pea shoot salad



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Beet Root, Arugula, Soft Unripened Goat Cheese
Shallot infused rapeseed oil red wine vinaigrette



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Buttermilk Southern Fried Chicken



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Chicken Noodle Soup
For my sick friends



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Ingredients for Oysters Rockefeller
Panko in toasted bacon fat, bacon crumble, cream sauce made with oyster liquor



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Oysters Rockefeller



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Green Peppercorns Soaking in Cognac



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Crushed Green Peppercorns (that were soaking in the cognac)



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Wagyu Ribeye
Perfect crust, perfectly pink. My bro is a boss in the kitchen too!



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Steak au Poivre



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Roasted Garlic Butter (in the making)



https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-prn1/22384_237292629731960_142141204_n.jpg奶油龍蝦 - Lobster in Cream Sauce (Chinese Style)



https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-ash3/23899_237306849730538_1485251336_n.jpgFire Grilled Tiger Prawns



https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-ash3/10104_258764054251484_1839837105_n.jpgFresh Bay Scallops



https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-ash4/311121_237315933062963_1631169615_n.jpgCheesy Tiger Prawns on Toast
Sometimes my friends come to play too



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Cedar Plank Grilled Salmon
Arugula, shaved aged white cheddar



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Heirloom Tomato Salad



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Beef Carpaccio with White Truffle Oil
Arugula salad, shaved parmigiano-reggiano



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Cream of Turducken and Mushroom



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Pumpkin Crème Brûlée



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Chicken Cashew Stirfry



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Zuppa Toscana



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Duck Breast
Sous vide, then pan seared until crispy



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Doenjang Marinated Perilla Leaves



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Dark Chocolate Chunk and Walnut Cookies



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Spaghetti Ragu alla Bolognese
50/50 Ground chuck and short rib



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Cauliflower Soup



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Penne (a carrier so we can play with ingredients)
Italian sausage, smashed asparagus, basil, shaved parmigiano-reggiano.
Garlic and chili infused olive oil



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Mushrooms, Caramelized Onions and Duckconfit in a Cognac Cream Sauce



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Fresh Bay Scallops
Seared in bacon fat, lemon creme reduction



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Japanese Vegetarian Curry Puff Pastry Parcels



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Soondubu Jjigae



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Latkes and Tzaziki



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Tiger Prawns in a silky smooth garlic cream sauce



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Eggs Benedict
Slow cooked bbq meat, scratch made hollandaise



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Rum and Eggnog Creme Brulee



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Crepe
Scratch made chocolate drizzle, whipped cream, dusting of freshly grated nutmeg



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Tonkotsu Ramen Broth - Don't worry, be happy
Ramen is on the way



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Tonkotsu Ramen Broth - A small mountain of rendered pork fat
It all goes back into the ramen broth



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Tonkotsu Ramen Broth - Bones removed. Spooning out the marrow



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Tonkotsu Ramen Broth - Smashing up the slow cooked pork skin with a whisk



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Tonkotsu Ramen - Slicing the Char Siu
240mm Yoshikane Gyuto
A bit of obligatory knife porn



https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-snc7/315727_254674587993764_1806131207_n.jpg
Tonkotsu Ramen
Searing the Char Siu



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Miso Tonkotsu Ramen - Pork Belly Char Siu
nappa cabbage kimchi, daikon kimchi, doenjang marinated kkaneip, spicy cucumber salad

[Energy]

More info on this? Are you opening up your place to people?

[j.f0ng]

:sweetjesus:

..nuff said

[BrRsn]

Why the hell did I open this thread at this time.

Hunger explosion.

[BossFrancis]

I'm eating right now and I think I just got hungrier...

[Gt-R R34]

this is..........amazing...!!!

[MeowMeow]

More info on this? Are you opening up your place to people?

Also wondering the same thing
Looks saaaoooo gooooood
Posted via RS Mobile

[punkwax]

Nice work!

[sh0n]

Are you a trained chef or by hobby?

Do you just cook as a hobby for your friends or do you have a secret underground restaurant open to word of mouth/referrals/public?

Please share!

[TOS'd]

February 14, 2013: Table for one, please.

:alone:

[Tim Budong]

No Sarlo, henri can't come over
but I will for moar food

[Culverin]

No Sarlo, henri can't come over
but I will for moar food
Nagdabbit!!!
Trading 1 lobster for 1 Henri sounded just little too good to be true.
:okay:



Are you a trained chef or by hobby?
I have zero training.
2 years ago, I started looking seriously at cooking as a good hobby to pursue. It's a pretty big hobby for me now. (You'd be surprised the amount of info you can absorb just by watching YouTube and Food Network all day long).

1. Hobby = Have fun.
2. Better Hobby = Benefits people around you
3. Really Good Hobby = Won't suck wallet dry (revenue neutral)
4. Bestest Hobby = Make you enough profit so you can go deeper

http://applejack.ponychan.net/chan/files/src/134854337706.jpg




Do you just cook as a hobby for your friends or do you have a secret underground restaurant open to word of mouth/referrals/public?

Please share!
Currently, I've just been feeding friends and family. But they have brought friends over, who then in turn bring more friends.
I'm having a blast so I'm quite ok scaling this up a bit more.


Some Rambling
Back in March, I did a tasting menu and posted some pics here:
http://www.revscene.net/forums/664924-sarlos-awesome-eatery-12-course-tasting-menu.html
Seemed quite well received.
Somehow, since then, I've gotten it into my head to run a pseudo underground restaurant. I never

worked in the industry, I know I look like a chicken without a head in the kitchen all the time.
It would be just a little arrogant to be able to do a proper full-on underground restaurant.
The idea of a private dining even appeals to me.



Current Situation:
- Skills are bleh. I'm no pro. I'm in learning mode.
- I cook for friends and whoever they bring over.
- Nothing is set in stone. People come whenever. People eat when food is done.
- I get a break and to eat with people (it's a good perk).
- Costs: people usually chip in a suggested donation to cover costs + BYOB + 1 for the chef.
- Friends just all pitch in and help tidy up afterwards leaving me with a clean kitchen (MAJOR AWESOMENESS!!!)
So it's more like friends hanging out. I just tackle whatever I feel like trying to learn to make.
Hobby Scale 2.5? Still ends up costing me a bit :(
I get a chance to share a meal, hang out with friends new and old over a couple beers.



Short Term Objectives:
- More friends
- More practice
- More confidence
- More chances to play with crazier ingredients.
Would like to be Hobby Scale 3 (revenue neutral).


Longer Term Objectives:
- Pseudo underground restaurant
- private dinners by word of mouth and reservations only.
- Not formal, but let's just call it less casual
- Guest in dining area, I focus in in kitchen
- Fancier foods, actual plating, timely dinner with practiced recipes.
- Guests don't do dishes.
Hobby Scale 4, I get enough donations back to make investments like more experiments, more DIY projects and stuff.




Would like to move from current situation to end objective.
Any thoughts, tips are suggestions?

[Culverin]

http://distilleryimage9.s3.amazonaws.com/664f8a1e483911e2866422000a1f9c90_7.jpg
Another sous vide duck breast.
I really need a proper camera.



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Brulee Half a bannana, Other half chocolate drizzle
Yay breakfast of leftovers!




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Butter Chicken
Anybody got a legit indian grandmother who can teach me stuff?




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Bouef Bourginon
Roasted garlic mash, pea shoot salad with red wine vinaigrette.

[Culverin]

Hypothetically speaking, if I opened this up to some of you guys...


Here are some possible menu examples:


Simpler: bruschetta, Fettucini carbonara, caesar salad, freshly baked cookies

Medium: duck confit and mushrooms on toast, butter tiger prawns with bacon mac and cheese, pea shoot salad, creme brulee

Advanced: prawns on toast, cauliflower soup, duck confit w/ orange sauce, chocolate mousse

Even crazier: ??? (carpaccios, lobsters, duck breast, oysters)


Just curious what kind of meal/price you guys are interested in if at all?
Keeping in mind that (I'm no pro, No table service, more like friends hanging out).

[Ronin]

Good ingredients cost money so whatever price that reflects the ingredients is alright by me. I'm all up for the crazy.

[pintoBC_3sgte]

nice work man. your dishes look great!

[Culverin]

https://lh5.googleusercontent.com/-LoIJEwYrvWg/UOdCKNMJUmI/AAAAAAAAQnU/ZTD2Dn0sLOo/s1152/IMG_20130102_201930.jpg
Chili Chuck and Short Rib
Greek Salad
Hand cut fries, fried in tallow *(like when Julia Child still ate at McDonalds)



https://lh3.googleusercontent.com/-KS8v-gMDvMk/UOdBODMXBJI/AAAAAAAAQls/wsIU0L8wxQ0/s1152/IMG_20130103_184123%2520-%2520soft.jpg
Lobster Scrambled Eggs, Mini Croissant



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Butter Poached Lobster Rolls
Lime aioli, caramelized shallots.
Substituted the roll for Chinese sweet bread toasted with the poaching butter.



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Lobster Poutine, Lobster Bisque Reduction Gravy



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Lobster Grilled Cheese, Pea Shoot Salad
Lobster, Double cream brie, aged sharp cheddar, parmigiano-regiano, shallots, chives, pea shoots, lap cheong (chinese sausage shaved paper-thin).
Slathered all over with lobster butter then grilled.



http://distilleryimage9.s3.amazonaws.com/a123ab1e56d711e28dfe22000a9e288f_7.jpg
Lobster Avocado Spring Rolls
Tamarind dipping sauce
Yeah, I kinda shameless ripped this off from Cheesecake Factory, except I added lobster :fullofwin:


http://distilleryimage2.s3.amazonaws.com/8d4911d65a3f11e2945c22000a1fb1eb_7.jpg http://distilleryimage1.s3.amazonaws.com/93882db45a4611e29b3722000a1fa50e_7.jpg
Apple Pie
What else needs to be said?



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Whole Lobster Poached Two Ways.
Butter poached tail and claws. White wine cream poached knuckles wrapped in crepe. Lobster bisque reduction, nori paste.
Yes, I'm aware the plating is horrible :okay:



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Scallops steamed white wine, shallots, garlic, fennel and cream




http://distilleryimage9.s3.amazonaws.com/aac5d32a5e1811e2bf6922000a9f1404_7.jpg
Scratch made tsukune, double cream brie, garlic stems



http://distilleryimage6.s3.amazonaws.com/0cb86d365eb411e29a9c22000a1fbe09_7.jpg
Small bites to grill over the pit fire
Bacon and beef wrapped asparagus, enoki, garlic stems. Chicken and onion skewers.
Apparently winter doesn't scare my guests.



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Fettuccine, marinara, basil, parmigiano reggiano
Scratch-made.



http://distilleryimage3.s3.amazonaws.com/fffb4106654111e2ad8422000a1fa8e9_7.jpg
Hand cut fettuccine, chardonnay and scallop cream reduction, pan seared squid.



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Ravioli canard e funghi
Duck confit, caramelized mushrooms, brandy, zinfandel reduction and cream. Shaved parmigiano-reggiano. White truffle oil.




http://distilleryimage0.s3.amazonaws.com/8218284a666711e291e622000a1f9d57_7.jpg
Greek Style Slow Roasted Lamb Shoulder
Rosemary, Oregano, Garlic, Lemon, Onions



http://distilleryimage0.s3.amazonaws.com/656d5f8a669411e28e2c22000a1fb747_7.jpg
Lobster cream with Corn Soup
Tempura tiger prawns, parsley and lemon drizzle.



http://distilleryimage11.instagram.com/244a07f0669511e29f5522000a9f14ae_7.jpg
Basa filet
Browned butter and capers. Poached quail eggs with parsley lemon olive oil over crisped potatoes. Beet, celery salad, sheeps milk feta.



https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-ash3/798156_285742494886973_24095632_o.jpg
Fettuccine Carbonara
Fresh made pasta.



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Spaghetti and Italian Sausage Meatballs.
Shaved parmigiano-reggiano.
From scratch. All of it. (except the cheese? :p)

[skyxx]

SHUT UP AND TAKE MY MONEY!

[MeowMeow]

fuuuu my mouth is watering just looking at those pix. You got me hungry :(
Looks amazing as always :)
Posted via RS Mobile

[Energy]

Drooooool

[Culverin]

https://lh6.googleusercontent.com/-Sx6LGxvk3rw/UREC38mxijI/AAAAAAAAYwQ/miMEJ-R2hz0/s1152/cover.jpg
Gyu Don, Onsen Tamago (that didn't turn out so great)
pickled ume and shiso



https://lh4.googleusercontent.com/-zNjJgGez79E/URNpvOWYVWI/AAAAAAAAZLc/KCGS2jEma_Q/s1152/IMG_20130206_203145.jpg
Pan Pizza
From scratch of course.



Thanks for the kind comments guys!!!

[kcl38]

W Network - What's New - Come Dine With Me Canada (http://www.wnetwork.com/Shows/ComeDineWithMeCanada.aspx)

The show is casting for next season, I bet you'd win pretty much right away LOL

[westopher]

I want to work with you, and yes I'm aware that you don't do this for a living.

[Tim Budong]

These pictures make life on the internet and social networks so difficult.. always get hungry after...

[guddagudd]

soooo can i eat some?

[Culverin]

I want to work with you, and yes I'm aware that you don't do this for a living.

If you ever want to goof around on your day off, let me know.

[miss_crayon]

I would LOVE if you could start a YouTube channel and teach your cooking ways!!!
Homecooks are gonna change the world. Good job and keep up the great work!
Posted via RS Mobile

[westopher]

If you ever want to goof around on your day off, let me know.
That would be super fun man. When you work at one restaurant for a while it starts to feel a bit stagnant. I think someone with your passion for it would really help me get stoked again.

[Culverin]

Thanks for the kind comments guys, I just really like doing this, I guess it shows :badpokerface:

I would LOVE if you could start a YouTube channel and teach your cooking ways!!!
Homecooks are gonna change the world. Good job and keep up the great work!
Posted via RS Mobile
I neither photogenic nor do I have a good speaking voice. I don't think that would ever happen.
I feel like I'm still learning tons and tons through just watching YouTube. So many people out there already do it great.
I don't mind having random people over to cook with. Just relax, have fun and maybe we can all get some learning and practice in.


That would be super fun man. When you work at one restaurant for a while it starts to feel a bit stagnant. I think someone with your passion for it would really help me get stoked again.

PM SENT.

Let's do this!

[Culverin]

https://lh3.googleusercontent.com/-IAYnRn8V9og/UR33Kh2LEFI/AAAAAAAAcVw/GY7umGnsnns/s1152/IMG_20130213_185658.jpg
Duck heart and Gizzards.
A chef's snack during prep.




https://lh6.googleusercontent.com/-II1ZYA6qqIE/UR6JmBVP4OI/AAAAAAAAcW4/LK-SCv3nvXc/s1280/DSC_7923.JPG
Salad: Work in Progress
Frisee, radicchio, radishes sliced paper-thin, blood orange supremes.




https://lh3.googleusercontent.com/-so04gacEeFk/UR6Jr5bl4HI/AAAAAAAAcY4/iZh6Jjz2wHY/s1280/DSC_7934.JPG
Sous vide duck breast, plum and blood orange reduction.
Mushroom duxelles.
You don't win friends with salad..... Or do you?



https://lh5.googleusercontent.com/-ibkMStLb7fc/UR6JwHFS5MI/AAAAAAAAcX4/UsdGAClNr5o/s1280/DSC_7941.JPG
Double Smoked Bacon Risotto, Green Peas
The stock was made from scratch with some smoked pork neck bones.




https://lh5.googleusercontent.com/-OAIAby_WnSo/UR6J24d_iNI/AAAAAAAAcYk/cVSE9DBCJUo/s1280/DSC_7952.JPG
Steak au Poivre, Duck Fat Pan Roasted Potatoes, Garlic Stems Blanched in a Roasted Garlic Broth

[Culverin]

https://lh4.googleusercontent.com/-qHNAJt0FOTw/USKhKpZnRcI/AAAAAAAAdsg/b5PRoNfNRZE/s1096/IMG_20130215_134012.jpg
Deep Dish Pan Pizza



https://lh6.googleusercontent.com/-J-UXFXJTPZk/USM290AfpMI/AAAAAAAAeLc/7W1ChT-X--0/s1152/IMG_20130218_005030.jpg
Poached Egg, Hollandaise, Double Smoked Bacon
Teaching a friend some basics...



https://lh4.googleusercontent.com/-7H6-CdOBImo/USM2qw81epI/AAAAAAAAeJM/FrPdO7TlETg/s1152/IMG_20130217_230301.jpg
This is as least chaotic as it gets.



https://lh5.googleusercontent.com/-IU1Al73drKc/USM3IdkId2I/AAAAAAAAeM4/valylnFQ7XY/s1152/IMG_20130218_010617.jpg
Lemon Squares
...while she teaches me some baking



https://lh6.googleusercontent.com/-Uq5dWIDTjJ4/USLiwaIakQI/AAAAAAAAd9I/VwFrWudxOmI/s1152/IMG_20130218_161921.jpg
Pear, double cream brie, proscuitto, toasted walnuts, roasted garlic olive oil, balsamic reduction
Finch's still makes it way better.



https://lh4.googleusercontent.com/-xae3gInNxjM/USLco1TgWTI/AAAAAAAAd6A/XivbbR6H8Vo/s1179/IMG_20130218_175341.jpg
Time to make some burgers!!!

[Culverin]

https://lh4.googleusercontent.com/-55lxTnJetOM/USnnOUeRTPI/AAAAAAAAhSM/tBnRou8Fi9k/s1152/IMG_20130223_212914.jpg
Braised Pork Belly Steamed Buns
Hoisin sauce, quick pickled cucumbers, cilantro





Building a better classic bacon cheese burger....

https://lh6.googleusercontent.com/-Rd6OUwgRVcg/UScm-YSNvvI/AAAAAAAAg6g/JLgugj4w5WM/s1152/IMG_20130221_203747.jpg
Don't just stick the meat in a grinder.
Show your meat some TLC and cut it by hand.

https://lh5.googleusercontent.com/-7XYNVv7iKZg/UScnbjq3aOI/AAAAAAAAgaI/e4iwkvL7GFI/s1152/IMG_20130221_205750.jpg
A bit of cleaver porn.


https://lh5.googleusercontent.com/-c_5ZhKK2PaE/UScmzPNBrwI/AAAAAAAAg54/YQbV-xkhYoc/s800/IMG_20130221_202448.jpg
Roast your own garlic, turn it into a paste, then make it into an aioli.


https://lh3.googleusercontent.com/-RUwSYl0ayeQ/UScn3JY7M4I/AAAAAAAAg9M/gTmJPHaRXAs/s1152/IMG_20130221_212005.jpg
Build your patty thick, but loose.


https://lh3.googleusercontent.com/-a6VIhtLP-1U/UScodd8uYiI/AAAAAAAAg-k/vU5S5JhWpt8/s1152/IMG_20130221_223321.jpg
- Bun toasted with duck fat.
- Roasted garlic aoili
- Crisp iceberg lettuce
- Mushrooms sauteed with garlic and butter
- Red onions
- Vine ripened tomatoes
- Double smoked bacon
- Grainy mustard


https://lh4.googleusercontent.com/-pDDRX_QXv0Q/UScmo6Odb8I/AAAAAAAAg40/ZIGiyoAOjXM/s1152/IMG_20130221_165853.jpg
Acquire beef fat.
Spend 1.5 hours cutting it all into cubes.
Render it out for fries.


https://lh6.googleusercontent.com/-vIETsn1mgEk/UScof77bzoI/AAAAAAAAg-s/hPBEYdIm4gI/s1152/IMG_20130221_223454.jpg
Sear your burger at crazy high heat to develop a crust.
Skip the canola oil, just use the beef fat you just rendered out from previous step.
Flip often.
Top with aged cheddar and double cream brie.

ALLOW YOUR BURGER TO REST!!!
(like you would a steak)



https://lh3.googleusercontent.com/-TBz0TreauRA/UScopGuLOBI/AAAAAAAAgkM/e-FaCaJCgPI/s1152/IMG_20130221_223846.jpg
A Burger.
Beef fat fries.



https://lh3.googleusercontent.com/-7O0hHZrUKRc/USf2S5_c7WI/AAAAAAAAg-4/tauh1Hw8tUA/s1152/IMG_20130221_224433.jpg
Juicy, but could have been more pink.
Will do better next time.

[westopher]

Hand chopped burger. Killing it man.:thumbs:

[donjalapeno]

Fuuu i have a burger fetish...i literally have to have one EVERYDAY or else ill be off all day and now im fckin craving one

[BoS_DC2]

SUBSCRIBED.



homecooking benchmark

[Expresso]

What cut of beef did you use for the burgers and where did you procure the meat from?

[Culverin]

I used a 2 blade steaks to make 3 patties.
Picked them up from Superstore in the Halal section, gorgeous beef, well marbled at only $6 a pop.
Never wored with that cut before, but it had minimal tendons. Was very surprised.




https://lh4.googleusercontent.com/-Te6rPor4JMo/UTHGO7InR7I/AAAAAAAAhqA/FQhB2xMjObI/s1152/cover.jpg
Mapo Tofu
As you've probably noticed, I rarely cook Chinese.

[subordinate]

Curious Culverin, that the burger wasn't medium?

Quality meat chopped up, that's begging for medium lol.

Excellent work and pictures! Keep it up

P.S. Don't give away my secret Cul...those blade steaks are a freakin STEAL. I'm always surprised more people don't know about them. I just pick mines at the regular section, a sizeable steak for 5-7 bucks for a good piece of meat.

[Culverin]

Curious Culverin, that the burger wasn't medium?

Quality meat chopped up, that's begging for medium lol.

Excellent work and pictures! Keep it up

P.S. Don't give away my secret Cul...those blade steaks are a freakin STEAL. I'm always surprised more people don't know about them. I just pick mines at the regular section, a sizeable steak for 5-7 bucks for a good piece of meat.


Not mediums cause I messed up.
Shouldn't have let it rest in the cast iron.
:okay:


Thanks for the encouragement.

And yeah, I'm totally going back for more blade steak.

[chin3se604]

:sweetjesus: amazing creations, makes me want to cook more

[Culverin]

https://lh4.googleusercontent.com/-HHa_ylFDlaQ/UUmG3vLMl8I/AAAAAAAAiX8/DqpS43ugRV8/s1152/IMG_20130319_205849.jpg
Honey Rosemary Porkchop



https://lh6.googleusercontent.com/-lJgVYxAJpkM/UUmGyanvddI/AAAAAAAAiXY/2ALYltPrQcs/s1152/IMG_20130316_220502.jpg
Boeuf Bourguinon, Kale from my Garden, Roasted Garlic Mash




https://lh6.googleusercontent.com/-Wic6c1MYTWk/UUmGu_VJKyI/AAAAAAAAiW8/b1MMq_F5lSo/s1152/IMG_20130309_174314.jpg
Omelette
Caramelized onions smoked aged cheddar, scallions, tomatoes.

[Culverin]

https://lh5.googleusercontent.com/-TiaZKTt7mMc/UUsrbEmXd2I/AAAAAAAAieE/rNiz-r-_MUk/s884/photo+%2816%29.jpg
Mussels steamed in white wine and cream with garlic, shallots, fennel and parsley



https://lh3.googleusercontent.com/-IZxVZO090zI/UUsrcCqp9eI/AAAAAAAAieI/nI6iA_JOjt4/s884/photo+%2814%29.JPG
Beef Carpaccio, Truffle Oil, Arugula and shaved parmigiano reggiano

[Culverin]

https://lh5.googleusercontent.com/-ir5w6czeJXc/UXwPvVsn3XI/AAAAAAAAkzk/t8WkJzlJ33s/s1152/IMG_20130413_005235.jpg
Curry beef brisket
(With coconut milk, like as in Mui Garden)




https://lh3.googleusercontent.com/-QMWjVHHQjX0/UXwzSkIEqsI/AAAAAAAAlC8/-IhZMvigf88/s1152/IMG_20130425_203306.jpg
Cantonese Roast Pork
Stir fried yu choy sum



https://lh5.googleusercontent.com/-JPRnKCo9PrA/UYNmQKnFa5I/AAAAAAAAl0s/HdeicoQw6YQ/s1152/IMG_20130501_050701.jpg
New England Clam Chowder



https://lh3.googleusercontent.com/-5YAJLS_KqaY/UYQaHES6QII/AAAAAAAAl7Q/jb2A_W-5crU/s1280/IMG_9136-2.jpg
Fish Taco
Basa fillet, pico de gallo, guacamole, shredded cabbage, pickled red onions.




https://lh3.googleusercontent.com/-TkxraBkFe2k/UYQaQg6IoWI/AAAAAAAAl74/qdVRf16-114/s600/IMG_9146.jpg
Tiramisu

[Culverin]

my garden, full of possibilities

https://lh4.googleusercontent.com/-_-j4qs-W7T0/UYgPN5vwWWI/AAAAAAAAmKk/YvsyaRLXtwE/s979/what%2520summer%2520will%2520taste%2520like.jpg

[Culverin]

Update:
Grandview Superstore no longer carries Halal beef.
Metrotown location only had 3 pieces and none of them looked good.

Where else can I source beef like what I used in my burgers for CHEAP?
I'm Asian. I'm cheap.



https://lh5.googleusercontent.com/-2YPahFsILzU/UYnfS71oHlI/AAAAAAAAo0U/0DA691ndstk/s1024/IMG_20130507_220607.jpg
Portobello Fries
Lime, basil and grainy mustard aioli

[Xu.Vi]

Heard Urban Fare has some alright meat - don't know about price though as I haven't personally shopped there before

[Razor Ramon HG]

Culverin, do you have plans to make a cookbook?

I would be interested in buying one.

[Culverin]

Razor, I am nowhere near that kind of caliber.

I get huge amount of ideas from foodwishes.com and Alton Brown's Good Eats.
Aside from the Asian stuff I make, almost everything I make is pretty well documented from Chef John and Alton Brown.


There is nothing that I do that those youtube can't teach you better than me. After all, that's where I'm pulling in my info.


If you ever have any questions, just message me here, Facebook page or twitter.

[TOS'd]

+1 to foodwishes/Chef John

[gdoh]

fuck im starving now

[Culverin]

Spot Prawn Experiment Night:



https://lh6.googleusercontent.com/-vjBJL7Aesmc/UZFIPB3UJsI/AAAAAAAAplM/RI8M3VcRwdQ/s1280/sarlospotprawns-9.jpg
First Course: Simply boiled.
Lo family recipe for the vinaigrette. Raw shallots, raw garlic, lemon, japanese rice vinegar, mirin, soy and garlic chili paste and a touch of korean sesame oil.



https://lh4.googleusercontent.com/-VepoqwL2138/UZFIS4fLV1I/AAAAAAAApl0/QdAkIylnsnM/s1280/sarlospotprawns-14.jpg
Second Course: Agedashi Tofu
Just giving the peeps a chance to sort their stomachs out until it starts getting real.



https://lh4.googleusercontent.com/-Tdqw3aaKvdc/UZFIQva47EI/AAAAAAAAplc/jR9Rf95BEdM/s1280/sarlospotprawns-11.jpg
Third Course: Sashimi. Shredded daikon and shiso from my garden.
Sometimes, simple is best.



https://lh3.googleusercontent.com/-MAZ9rt_xEUE/UZFIX1M69CI/AAAAAAAApmk/vurmG5fHtao/s1280/sarlospotprawns-20.jpg
Fourth Course: 椒鹽 Fried Heads
Traditional Chinese recipe with Szechuan peppercorns, jalapenos and garlic.
Toasted and ground the Szechuan peppercorns myself.
Can't let those heads go to waste.




Fifth Course: Spot Prawn Bisque (not pictured)
Just imagine a less red lobster bisque.
It tasted ok, but looks-wise, it's nothing special.
Just some soup to gulp down.




https://lh6.googleusercontent.com/-NHCt65s9UF8/UZFINsBeJzI/AAAAAAAApk8/4criQEW8bXs/s1280/sarlospotprawns-7.jpg

https://lh4.googleusercontent.com/-Y80lucV5tPI/UZFIZHzWz4I/AAAAAAAApm0/r4moFcvycs4/s1280/sarlospotprawns-22.jpg
Sixth Course: Spot Prawn Ceviche
Featuring random stuff from the garden.Chervil, golden lemon thyme, rosemary flowers, so micro fennel and cilantro and chive flowers.
Also used radish, Japanese nori paste, and some roasted garlic olive oil I made.



https://lh3.googleusercontent.com/-lwKdv_4se2Q/UZFH9ergyDI/AAAAAAAApvc/-n7l7XqgyC8/s1152/IMG_20130512_000743.jpg
Seventh Course: Spot Prawn Tagliatelle
Scratch made the tagliatelle. Spot prawns cooked with garlic and marsanne. Tossed it all with fresh tomatoes and basil.





Hooray for derping around.
:toot:

[westopher]

Spectacular as always. I wrote down a good few thoughts for next weekend. I left it in my pants at work though. I'll send you some ideas tomorrow.

[Culverin]

a man needs to eat dinner...



https://lh6.googleusercontent.com/-ih4w2cS1-YU/UZGILUU0XII/AAAAAAAApuw/vIm-mp25OqY/w1304-h978-no/IMG_20130513_010635.jpg
Tagliatelle marinara with and blade steak (Pasta and marinara from scratch)
Nothing wrong with dried pasta, but making your own pasta sauce is sooooo much better than from a jar. I just used canned tomatoes, garlic, shallots basil and some olive oil.
Blade steak, cheap cut of meat that's got good marbling and tender as long as you're willing to trim off a bit of silver skin.
Pan-seared, salt and pepper and rested. Simple is good.





https://lh4.googleusercontent.com/-nXfd_4lrk0s/UZQiao42_HI/AAAAAAAAqEo/T0P8yCjxerU/w1304-h978-no/IMG_20130515_163518.jpg
Mushroom ragout, a poached egg, 24 hour slow roasted cherry tomatoes on the vine over creamy polenta
Mushrooms were caramelized with with garlic, shallots and thyme. White wine and cream to finish. Some Shaved parmigiano-regiano.
Stole the concept from Working Class Foodies.

[Ronin]

Spot Prawn Experiment Night:

The photographer that took these photos must be a paragon of awesomeness and virility.

[Culverin]

Or amazingly sterile :ifyouknow:




In all seriousness, my apologies.
Photo credits to Ed Eats.com ? You do too, but I blog about it? (http://edeats.com/)
You know things just got real when somebody brings their own lighting.
:fuckyea:

[Ronin]

No problem. I just wanted to use the word "virility".

The last one isn't one of mine. Saw that you credited me on FB for it.

[Ronin]

This is my favorite pic from Spot Prawn Night:

http://distilleryimage5.ak.instagram.com/f0f0059cbccc11e299a722000a9d0ee0_7.jpg

And it doesn't even have spot prawns in it.

[Gtrr33]

this thread.. full of awesomeness

[Culture_Vulture]

this thread just got favorited

[Xu.Vi]

followed on facebook. your food looks delicious

[Ronin]

Y'all better get ready...shit is about to get real.

...tomorrow. Maybe.

[BeeBeeAhn]

I'm 3 lbs heavier than i was when I left the house in the afternoon. It was a wonderful night hahaha

[Culverin]

https://lh5.googleusercontent.com/-HIw1ahm7b6k/UZ2IYFEg03I/AAAAAAAAr5E/wGsfOsD-9G4/w1464-h980-no/DSC_8484.JPG
Saganaki
It's a Greek cheese. A fellow RS member taught me this little recipe.
Egged, dredged in flour, fried a little on both sides.
I hit with a bit of white wine (don't have ouzo or pernod handy) and lemon juice.
Dried oregano from Greece.



https://lh6.googleusercontent.com/-QmObMEfSCqI/UZ2IoSQeiVI/AAAAAAAAr6s/QQz2jmkUJwc/w1464-h980-no/DSC_8505.JPG
Kalamari
I seem to make this fairly often for my friends.
Somewhat labor intensive, but it's pretty cheap to make.
This was about $2.50 worth of squid.

https://lh3.googleusercontent.com/-Ln6BoDcfCic/UZ2Ily2ZCyI/AAAAAAAAsAY/O4NLjLpvKrI/w1464-h980-no/DSC_8500.JPG
And the Tzaziki to go with it...



I wanted to re-attempt a sandwich I made quite a while back.
Duck Club House

https://lh6.googleusercontent.com/-Oddfnb_Auzs/UZ2Idc-8mRI/AAAAAAAAr5k/FbpLhD2fg0g/w1464-h980-no/DSC_8489.JPG
Bacon fat, Roasted garlic, and duck fat mayo.


https://lh4.googleusercontent.com/-3v9Y41eqI2E/UZ2IegvZ0lI/AAAAAAAAr5s/oqMjbVjaeCQ/w1464-h980-no/DSC_8490.JPG
Got lazy, didn't want to wait to roast the skin, so I just deep fried it.


https://lh6.googleusercontent.com/-qMLtVdgRIs8/UZ2JRtRvwyI/AAAAAAAAr9I/37xN40_B_s8/w932-h624-no/DSC_8512-MOTION.gif
Drizzling some winter honey on the duck breast


https://lh3.googleusercontent.com/-P-M0B8P5Qho/UZ2JA-cx4QI/AAAAAAAAr9E/_-kToQZb27A/w1464-h980-no/DSC_8524.JPG
Duck Club House
Pan seared duck breast
Double smoked bacon
Duck crackling
Tomato
Iceberg lettuce
Bacon fat, roasted garlic and duck fat mayo (a very generous amount)
Some kinda meh-bread from Safeway (I hate their bakery), but toasted with bone marrow tallow. <--- Hooray for keeping random fats lying around the house.
Hoisin sauce.







https://lh6.googleusercontent.com/-f2z4eTXBTy8/UZ50LVw_dJI/AAAAAAAAsRE/dWZUwKBFfuE/w1307-h980-no/IMG_20130523_015105.jpg
Almost Vegetable Soup
Just using up whatever scraps I had in the fridge.
Cabbage, tomato, onion, shallots, celery, yukon gold potatoes, caramelized mushrooms, a jalapeno and good amount of ginger.
I thought it would need extra flavor depth and used chicken stock, but apparently, totally not needed.
Finished with some roasted garlic olive oil and parsley from the garden.

[Culverin]

https://lh3.googleusercontent.com/-j8HzewnIg0E/UaITFDaO2nI/AAAAAAAAsX0/dgIqeEso9PY/w622-h434-no/IMG_20130525_221113-edit.jpg
Pan seared chicken breast with mushrooms and white wine
Roasted tomatoes and a bit of salad




https://lh5.googleusercontent.com/-A3OghSzBTHM/UYh3RhimUbI/AAAAAAAAs8w/oRVQ7jVlq04/w1360-h1020-no/2012-07-21+19.54.13.jpg
I'll see your kale chips and raise you Deep Fried Kale.
Since you remove more water, you can eat more kale.
Healthier option?
:troll:




https://lh5.googleusercontent.com/-UEbYWmN9bAM/TnkS9KACd-I/AAAAAAAABWc/H0IzkleId4Q/w1000-h669-no/DSC_8639Ss.JPG
Duck confit
Slow roasted garlic tomato, warm potato salad.
Oh, and some bag slaw dressed with a simple vinaigrette, because lazy.




https://lh5.googleusercontent.com/-wqqiwxqcvOk/TkBXZOR9BJI/AAAAAAAAEUw/oFnhs4OxAnk/w621-h416-no/DSC_9939.JPG
Bacon




https://lh6.googleusercontent.com/-LceZ3Zd1rBE/TlItXLcBaeI/AAAAAAAABAA/9f-bM4T82lY/w1024-h686-no/DSC_0088.JPG
Roast chicken with sage butter over root veggies




https://lh6.googleusercontent.com/-ypb_c6Jlvfk/UajAa9sOxkI/AAAAAAAAtYQ/wrPEDK0cPZM/w622-h414-no/_MG_8654.jpg
Mussels
Steamed in white wine with shallots, garlic, fennel and cream.




https://lh3.googleusercontent.com/-kboWcETWa_g/UanR6FP5kiI/AAAAAAAAtow/ujcb-Dvs4DE/w622-h467-no/IMG_20130601_032929.jpg
Taiwanese Salty Peppery Chicken Nuggets
Thai basil




https://lh4.googleusercontent.com/-_sNsl4fxivI/UaqFIo7pE2I/AAAAAAAAtuo/qCzPeOxKsSk/w622-h467-no/IMG_20130601_155828.jpg
From my garden,
Gorgeous and healthy romaine.
Yay caesar salads!!!




https://lh4.googleusercontent.com/-Pkf2mDndREQ/T2Z0qcMnkZI/AAAAAAAAuE4/1sPUG03Klrw/w622-h415-no/IMG_8537.jpg
Roasted garlic korokke
Thai yellow coconut curry
Lemongrass and cilantro oil




https://lh4.googleusercontent.com/-Pcr6r1tIL0w/T2Z1bc24YSI/AAAAAAAAHY0/0iZ0Y2T4qn0/w622-h467-no/2012-03-18+11.39.07.jpg
Live uni
Served with a bit of toasted nori.
Sometimes, simple is best.




https://lh5.googleusercontent.com/-Ruman5PDY_s/TzYP-it1kaI/AAAAAAAAuHM/uC9m1jIJ7I0/w621-h416-no/DSC_6860.JPG
Roasted chicken sandwich with bacon
A generous dose of scratch made roasted garlic aioli




https://lh5.googleusercontent.com/-xsL0jsnVGzs/Ua6vtOlq6YI/AAAAAAAAuis/z9bcR3zmf5g/w622-h489-no/2012-02-12+18.43.24+-+Copy.jpg
Stir fried sambal pork with start anise
Quick pickled cucumber salad




https://lh4.googleusercontent.com/-kBrTEYOqNDg/T0TAtbARv_I/AAAAAAAAn-4/dtmIf4XhrhE/w622-h415-no/IMG_2607.JPG
Multiple lobsters poaching in garlic butter




https://lh3.googleusercontent.com/-lbpqr-jKmHQ/T0TBYJGxVbI/AAAAAAAAuJM/I0RarabrOSU/w622-h415-no/IMG_2665.JPG
Butter poached lobster




https://lh3.googleusercontent.com/-IWlV0o127BA/T0TBmv-DRTI/AAAAAAAAtJ4/7jnUnizIJqc/w622-h415-no/IMG_2676.JPG
Butter poached lobster mac and cheese




https://lh6.googleusercontent.com/-2-lcwLoHx_A/T2Z0LcjQ7jI/AAAAAAAAtGg/C5FY9hE92UU/w622-h933-no/IMG_8552.jpg
Tuna poke




https://lh3.googleusercontent.com/-tFlf7pqZuF8/T2Z0U60Vi-I/AAAAAAAAuJY/tkJe4kc__yA/w622-h414-no/_MG_8660.jpg
Cipollini Onions braised in a fake chicken demi-glace

[Culverin]

https://lh4.googleusercontent.com/-9vJi1VT4rEk/UbFs80izIhI/AAAAAAAAulY/E4IsrFvUJ1Y/s576/IMG_20130605_200959.jpg
Chawanmushi
I made a couple different batches.
Working on different fillings. The crispness of romaine works surprisingly well.





https://lh6.googleusercontent.com/-5-tEIZIeF-0/UbFsovMS25I/AAAAAAAAukQ/6EIALZ0UJFc/s720/IMG_20130605_222258.jpg
:devil:




https://lh6.googleusercontent.com/-CPc1Awg8Ywc/UbFsmzjpfgI/AAAAAAAAukI/zetzb9aX43w/s576/IMG_20130605_202103.jpg
An assortment of house made sausages from International Sausage House.
Simply grilled over a wood fire.

[Ronin]

Why didn't you post the pics from the squid and duck and pork sandwich night?

[westopher]

They are in a different thread.

[Culverin]

Maybe I should just ask to get them merged?
Can a mod do that?

[Culverin]

https://lh5.googleusercontent.com/-IuGk1mTHch8/UbGB_aA-zJI/AAAAAAAAuts/dluUgCBOGM8/s1280/964502_10151378897406744_444556534_o.jpg
Grilling up some chili and lime tiger prawns
Wood fire = proper smokey taste

[Culverin]

https://lh4.googleusercontent.com/-L8wt9HtDxHA/UZ2ApqMol1I/AAAAAAAArz4/Ne5GuGQR4KM/s576/IMG_20130517_201356.jpg
Salt and pepper wings




https://lh5.googleusercontent.com/-tVpSZPMLqxo/UZ2AtU6qcRI/AAAAAAAAr0Q/LeYRsPMG0TY/s576/IMG_20130517_222934.jpg
Beer battered bacon




https://lh4.googleusercontent.com/-JH16iK5aBcQ/UZ2Av723jnI/AAAAAAAAr0g/Qh7Il-S-ywU/s576/IMG_20130517_224631.jpg
Beer battered zucchini




https://lh6.googleusercontent.com/-_L9KSudqFt0/UZ2A2yEZkjI/AAAAAAAAr1Q/NT5ujjjijrU/s576/IMG_20130517_230743.jpg
Beer battered eggplant




https://lh5.googleusercontent.com/-ngzp28A8CDo/UZ2A8fFW9sI/AAAAAAAAr18/g5JGAbjO_wE/s576/IMG_20130517_235532.jpg
Tonkatsu




https://lh3.googleusercontent.com/-PZOaKUTzzgc/Tom7C8EiukI/AAAAAAAAuyw/Q7c8u1Lwmzk/s576/DSC_9126.JPG
Tonkotsu Risotto (made with tonkotsu ramen broth)
Caesar salad from scratch
Kalbi (Korean short rib meat, bargain bin scraps, that's why no bones)




https://lh6.googleusercontent.com/-z_Z_r6rgma8/TnkS6PQQjyI/AAAAAAAABWU/yQc40HQkwgM/s576/DSC_8632Ss.JPG
Duck confit

[murd0c]

I've never thought about beer battered bacon until now...

[Culverin]

https://lh6.googleusercontent.com/--0GzPQ6CgyE/TnkSDtVduCI/AAAAAAAAuzo/QdZW9wxymNY/w1307-h980-no/2011-05-17+13.11.29.jpg
Campari tomatoes, stuffed with blue cheese, rosemary and rosemary flowers





https://plus.google.com/photos/111274278559877204236/photo/5638455169097321106https://lh5.googleusercontent.com/-T9lG0BFiqFw/Tj_RGjwCypI/AAAAAAAAvUU/1SLQMIHGU2o/w1464-h980-no/DSC_9806.JPG
Fried Chicken.
Juicy, juicy fried chicken
:accepted:



https://lh3.googleusercontent.com/-dhMmgY7y3gY/TkBXUeVL8OI/AAAAAAAAvWM/FolCx0vEaoA/w624-h418-no/DSC_9860.jpg

https://lh5.googleusercontent.com/-e2R31xcuyYs/TkBXXYYFC9I/AAAAAAAAvW4/qhl3OROBoAo/w624-h418-no/DSC_9919.JPG

https://lh5.googleusercontent.com/-s_u4m4CkvXA/TkBXX_VD0VI/AAAAAAAAvXE/T8DEJgS9PH4/w624-h418-no/DSC_9925.JPG

https://lh4.googleusercontent.com/-xeoWyNUh-dY/TkBXZbZkyTI/AAAAAAAAwKs/gDkCpWfMV1Q/w624-h418-no/DSC_9940.JPG
Bacon porn




https://lh6.googleusercontent.com/-Mxfq8bYhYxw/TovpFlPb72I/AAAAAAAAvdc/NZApwouUHOg/w624-h468-no/2011-10-04+21.00.07.jpg
Pan seared salmon, mushroom risotto, stir fried rape




https://lh5.googleusercontent.com/-uZSmRrxhMAM/TqXkdaRs9DI/AAAAAAAAwOg/Q1GMcn-2n6A/w624-h418-no/DSC_6599.JPG
Roasted garlic, ready for roasted garlic butter.




https://lh4.googleusercontent.com/-OVvoivK7Ajo/Twon7u11FfI/AAAAAAAAoPI/rsCCPdPyPx4/s624-no/L1010177.JPG
Bone on rib roast. Bone removed.
Closeup of the crust.
(It's not a prime rib unless it's Prime grade).




https://lh6.googleusercontent.com/-yILiueVSjxM/TxgLGCN779I/AAAAAAAAtS8/QKZeTH3_JQA/w624-h418-no/DSC_6777.JPG
Caprese salad with heirloom tomatoes, fresh bocconcini and balsamic reduction




https://lh4.googleusercontent.com/-DeV95RTEvhc/TxkHc_W1_2I/AAAAAAAAtQg/vXoEjzAe3OQ/w624-h418-no/DSC_6828.JPG
Pan seared rack of lamb. Mushroom risotto.




https://lh5.googleusercontent.com/-E9rhiyoYk_w/UKFQi_K-TtI/AAAAAAAAwPI/OL1gFxH3rVs/w624-h351-no/sarlo-10.jpg
Vanilla rum Crème brûlée

[Culverin]

Had Obsideon over....
So I just goofed around and turned him and Ronin into guinea pigs.
:lawl:


Photos by Ed Eats (http://edeats.com/)


1st Course: Sake kasu Cream of Corn with Shichimi and Fried Gaennip
https://lh6.googleusercontent.com/-uLO9ohUPi0g/Uc1XU02if7I/AAAAAAAAyI4/ixIaVqenjqo/w1280-h720-no/obsideonorder-3.jpg




2nd Course: Dungeness Crab Spring Rolls with tamarind and balsamic dipping sauce
https://lh4.googleusercontent.com/-dCtDj82cS0I/Uc1XVqX7YvI/AAAAAAAAyJE/4vPgVcSM9aQ/w1280-h720-no/obsideonorder-4.jpg

[Obsideon]

Just so full of awesome!

[AW607]

This thread :sweetjesus:

Way for me to click on this after having dinner

[Culverin]

Still more photos from when Obsideon came to visit.
Photos by Ed Eats (http://edeats.com/)

3rd Course: Lemony Cannellini Bean and Arugula Salad
https://lh6.googleusercontent.com/-hJvxCN300S0/Uc1XYS57iXI/AAAAAAAAyJc/vr42qfm_0dg/s1280/obsideonorder-7.jpg
with capers, shallots, and lemon balm and arugula from my garden.




4th Course: Roasted Cherry Tomatoes filled with Goat Cheese Cream
https://lh4.googleusercontent.com/-1tKWQvkwltY/Uc1Xay1XhZI/AAAAAAAAyJ0/KTvLEF0NauY/s1280/obsideonorder-10.jpg
Golden lemon thyme flower, firm ripened goat cheese from Portneuf with a touch a cream.

https://lh3.googleusercontent.com/-PWIsZroGAvQ/Uc1Xbhm7lfI/AAAAAAAAyJ8/PaJ8c5gGBYk/s1280/obsideonorder-11.jpg
Piping the goat cheese cream mixture into the tomatoes.
Doing so little of it, it's not even worth breaking out the piping bag.

https://lh3.googleusercontent.com/-7sZG9ZMc0w4/Uc1Xci4jcfI/AAAAAAAAyKE/wRlARPdgawI/s1280/obsideonorder-12.jpg
Served on damascus steel gyuto.
Because we like to live dangerously here at the Eatery.



5th Course: Kale and Onion Fritter
https://lh6.googleusercontent.com/-onSAVvwX-9o/Uc1XdTgHKAI/AAAAAAAAyKM/JI7p3SsZVgQ/s1280/obsideonorder-13.jpg
Ingredients for the dressing about to get smooshed.
Shallots, lime juice and zest, thai chilies, sugar, fish sauce, lemon grass and cilantro.

https://lh3.googleusercontent.com/-QkbmWXB_oMQ/Uc1XeD8hVfI/AAAAAAAAyKU/l2kn9SnMn4k/s1280/obsideonorder-14.jpg
It tastes pretty good, but there is no color contrast on the plate which makes me really sad.
:okay:

[Ronin]

Those did taste f'n amazing but yeah, they're not very pretty.

[Culverin]

https://lh6.googleusercontent.com/-dGiGJSZQZn4/UduQb88rpMI/AAAAAAAAzj0/-OlEe292nBw/s576/L1001062.jpg
Putting the girls to work rubbing the duck breasts.




https://lh3.googleusercontent.com/-08Aq891OXaE/UduQgkkh5MI/AAAAAAAAzkE/5sfMeFJRtdc/s576/L1001064.jpg
A tiny corner of my garden.
Black kale, green kale, dinosaur kale and brussels sprouts.




https://lh3.googleusercontent.com/-AYEmK69gBlw/UduQ2t8lP0I/AAAAAAAAzl8/6leba8PR9xA/s576/L1001098.jpg
Another attempt at the kale fritters.
Mashed the dressing less.
Used 2 types of kale this time.




https://lh6.googleusercontent.com/-lPIuMl3bvZk/UduRTt5sfzI/AAAAAAAAzoU/85m21-h0KPw/s576/L1001146.jpg
Grilling some chili and lime tiger prawns over fire.




https://lh4.googleusercontent.com/-rbDOT34Tarc/UduScGXQZGI/AAAAAAAA0gA/hK29_zUaiG8/s576/IMG_20130706_194840.jpg
Franciscana figs, pan seared, feta and balsamic reduction



https://lh6.googleusercontent.com/-N869tfXX1YM/UeCIfFmFXtI/AAAAAAAA1d4/s18ClFotLHs/s576/IMG_20130706_221454%2520-%2520Copy.jpg
椒鹽 Pig's Ear (Jiew Yeem)




https://lh3.googleusercontent.com/-hsieFhwrl1A/UeHyaeCc82I/AAAAAAAA1eI/1xwo7Ik6nic/s576/IMG_20130707_002455%2520-%2520Copy.jpg
Squid, stuffed with wild and brown rice, toasted walnuts and dates.
Grilled over a wood fire.
Simple stir fried tentacles.




https://lh6.googleusercontent.com/-HJ2ulkoxXmk/UduUAWiB5YI/AAAAAAAA1eg/6ydwbrZQrw8/s576/IMG_20130707_010504.jpg
Pan fried chicken breast, white wine and morel mushroom sauce.
Asparagus




https://lh4.googleusercontent.com/-tS35CGW1h8M/UduUh-Ol5uI/AAAAAAAA1G8/s_OyF6l3bgA/s576/IMG_20130707_021019.jpg
Winter Flower Honey Yogurt Semifreddo with Raspberries and Pistachios




https://lh3.googleusercontent.com/-XZ7Lyy1jeUk/Ud_LwuptOpI/AAAAAAAA0kc/nQv3N_vhGSg/s576/IMG_20130710_173447.jpg
Prep for 삼겹살 (Korean grilled pork belly).
Each piece, cut myself.





https://lh6.googleusercontent.com/-EmOzYD4pzAY/Ue02Z7ZBYgI/AAAAAAAA2JQ/sAo82qWu5G8/s576/2W6A7027.jpg
Spicy Korean pork belly.
Marinade made by a friend.




https://lh5.googleusercontent.com/-KKofVF-Hhls/Ue02X6eozMI/AAAAAAAA2JI/Wq3F4nryNjc/s576/2W6A7026.jpg
Grilling and eating in the backyard.




https://lh5.googleusercontent.com/-ECwUtwAPH1A/UeuhWWm8J4I/AAAAAAAA24M/ZopCnKaPimQ/s576/IMG_20130712_230530.jpg
Fire grilled baby octopus with lime.
Tumeric coconut milk sauce.




https://lh3.googleusercontent.com/-0vrYtZSVBSs/UeuhYwhc5fI/AAAAAAAA2Bc/3vfCx0dzfWk/s576/IMG_20130712_214657.jpg
Quick pickled cucumbers.
Stir fried pork jowl with 5 spice.




https://lh5.googleusercontent.com/-p5q2wnGtOpE/Ue-TcSkgATI/AAAAAAAA21k/cxcOVqcVGDg/s576/IMG_20130710_225557.jpg
Oooey, gooey s'mores.




https://lh3.googleusercontent.com/-BpCoh0DpmV4/Ue_Yeq7xZFI/AAAAAAAA3Cg/e6rtmAQeAME/s576/IMG_20130720_182950.jpg
White wine steamed clams with garlic, fennel, shallots and cream.
Garlic butter for ciabatta.




https://lh5.googleusercontent.com/-2LYRyN7vxAE/Ue_YwnHPoQI/AAAAAAAA3EM/KoeBSOT2WaQ/s576/IMG_20130720_202638.jpg
Grilled beef ribs.




https://lh6.googleusercontent.com/-llKVy0mbr-E/UfStLmSnH9I/AAAAAAAA3tY/rA1PHQP_8ls/s576/IMG_20130722_193404.jpg
멸치볶음 (myeolchibokkeum)
Stir fried dried anchovies, Korean style.




https://lh3.googleusercontent.com/-jxxxTht20d4/UfStNP3mX3I/AAAAAAAA3tg/o4gfOUM6zwU/s576/IMG_20130722_194319.jpg
Basil, almond and garlic pesto.




https://lh3.googleusercontent.com/-N5Y7JHetB3A/UfStYbjtAcI/AAAAAAAA3u0/QCwRYa4mHbc/s576/IMG_20130722_201549.jpg
Squash blossoms.
Stuffed with ricotta and lemon zest.




https://lh3.googleusercontent.com/-Pql4hFtkQ_E/UfSuZ4V3iaI/AAAAAAAA4JM/tDWpFA5moCU/s576/IMG_20130722_214800.jpg
Squash blossoms.
Stuffed with ricotta and lemon zest.
Tempura batter.




https://lh6.googleusercontent.com/-vbgCFbMMdJU/UfSteym-efI/AAAAAAAA3vc/dJntHfJ6yq4/s576/IMG_20130722_203752.jpg
Purple potato cups, lined with a basil, almond and garlic pesto.
Filled with doubled smoked bacon, toasted almond and raisins.
Finished with arugula form my garden.




https://lh6.googleusercontent.com/-Um8gCoVPJ-Y/UfSumQUUrdI/AAAAAAAA4K8/-zd2wEQgEJ4/s576/IMG_20130722_220336.jpg
Roasted beef bone marrow. Scooped out and ready to use.




https://lh6.googleusercontent.com/-RrUlWvblKWk/UfSuq-vGJlI/AAAAAAAA4KA/nGNpFaq_68M/s576/IMG_20130722_220504.jpg
Roasted beef bone marrow purple mashed potatoes.
Also, loaded with cream and butter.
Girls, don't complain, just stick it in your mouth and smile.

It's easier to ask forgiveness than to get permission.




https://lh5.googleusercontent.com/-7XYmrJTnEm4/UfSvXyGtLDI/AAAAAAAA4NI/22MMvC2ce5Q/s576/IMG_20130722_223220.jpg
Fresh, hand-cut and scratch-made tagliatelle.
Roasted garlic cream.
Fire grilled rosemary veal breast.

[Culverin]

https://lh6.googleusercontent.com/-N73dMZ3sGpM/UfYJerk92QI/AAAAAAAA4PM/aXPrelYydB8/s576/IMG_20130724_031125.jpg

This is hands down the best sandwich I have ever made.- Garlic coil from International Sausage House
- Flax seed mountain bread from Oliver's Breads
- Ricotta cheese and a generous amount of lemon zest
- A whole onion, caramelized
- Frisee
- Half a roma tomato
- Grainy dijon mustard



https://lh4.googleusercontent.com/-8me2UATlNxA/UfYDupo34nI/AAAAAAAA4Os/j1GSdyU0SeM/s576/IMG_20130725_232319.jpg
Hand cut tagliattele. 2 types of kale and tomato in an extremely rich garlic cream sauce.




https://lh4.googleusercontent.com/-lHM_h65d1r8/UfYKiUe83oI/AAAAAAAA7nc/Oaz8byLGUwk/s576/IMG_20130726_203116.jpg
Aburi oshizushi
Wild sockey, mango, kewpie mayo, thinly sliced lemon.




https://lh3.googleusercontent.com/-mPfAU4ILbso/UfYK95jlLhI/AAAAAAAA51A/du6oo6trtQU/s576/IMG_20130726_210054.jpg
Negitoro, quail egg, toasted nori slivers



https://lh4.googleusercontent.com/-CDm35YgXiGw/UfYLT4le3UI/AAAAAAAA4eM/7fB2FzhTRq0/s576/IMG_20130726_212830.jpg
Aburi tuna. Grated ginger and green onion.




https://lh4.googleusercontent.com/-VpUH2WRVXMc/UfYLm4w-soI/AAAAAAAA4hg/CtYq9BigdUA/s576/IMG_20130726_220501.jpg
Ebi mayo.
Batter was crap. Didn't fry hot enough.
I was not impressed.



https://lh3.googleusercontent.com/-HOvG6AenXWU/UfYJ1AA0DiI/AAAAAAAA52g/gcW0_rWY6LI/s576/IMG_20130727_205354.jpg
燒肉 - Cantonese style roast pork
My best batch yet, but that's not saying a lot.

[dinamix]

Holy fuckin awesome thread

[Culverin]

https://lh4.googleusercontent.com/-E9GsmJ1XOSA/UgCxOJyjmYI/AAAAAAAA6cs/RRYXz3tw3g8/s1152/IMG_20130731_235012.jpg

https://lh4.googleusercontent.com/-OZcK5z71hCE/UgCxjYneqKI/AAAAAAAA6ls/5_y1rJKsMjg/s1024/IMG_20130731_235317.jpg
Stuffed Meatballs and Marinara
Stuffed with proscuitto, kale and bocconcini




https://lh5.googleusercontent.com/-Wqpol3xsdjg/Ug6KZn8cxUI/AAAAAAAA7FE/kzugLGZNe9c/s1280/DSC_1370.JPG
Pan seared sockey salmon with hollandaise and salmon crackling

Spinach, blueberry, brocolli, grape tomatoes, slivered asian pear.
Franciscanna figs, toasted almonds goji berries.
Guava vinaigrette.




https://lh5.googleusercontent.com/-FgmyCWCTmGE/Ug8z2PvdWwI/AAAAAAAA7Vk/es0ATkpMBJg/s1152/DSC_1439%2520-%2520Cover.JPG
Spicy veal breast stuffed with anchovies, sweet red peppers and anchovies.
Braised in pinot grigio, tomatoes, gaeta olives and capers.
Blueberry and fig jam.
Sweet potato pavé.




https://lh6.googleusercontent.com/-h8UD9ZgjKPc/Ug8y8JQCYxI/AAAAAAAA9Mw/SimrLEtIeZs/s1280/DSC_1403.JPG
Broccoli caesar salad.





https://lh6.googleusercontent.com/-tXPui6B9b30/Ug8zDjU8P3I/AAAAAAAA7Qs/UsuJDp8WxM8/s1280/DSC_1409.JPG
Intensely flavored Galore strawberries from my garden.
The are only the size of your fingertip






https://lh6.googleusercontent.com/-ubsYrTGUtX4/UfYDknvZprI/AAAAAAAA7nE/vv6t5Jtnu14/s1152/IMG_20130725_232253.jpg
Hand cut tagliatelle with 2 types of kale and tomato.
Extremely rich garlic cream sauce.

[Culverin]

https://lh4.googleusercontent.com/-4qUnmic-vgk/UhRtMyywx0I/AAAAAAAA78w/vpbPab8FiBc/s1280/DSC_1473.JPG
순두부찌개 (soondubu jjigae) Korean spicy tofu stew.
감자 조림 (Gamja jorim) Potatoes with soy sauce.





https://lh5.googleusercontent.com/-KSMSNFGcjWc/UkqepjwYHdI/AAAAAAAA_E8/4UDsQmuX-ic/s1280/892634_383664111761477_1153784066_o.jpg
Bacon




https://lh3.googleusercontent.com/-yE3HkTLTXb0/UjKYuZZf0KI/AAAAAAAA-KE/nLli9_GIgmA/s1280/DSC_1533.JPG
Grilled Eggplant and Zucchini Napoleon.
Pan seared squid.
Spicy tomato chutney.
Basil shallot vinaigrette.

[Araaadi]

Worst thread to look at when you're starving at 4am.

[Culverin]

https://lh6.googleusercontent.com/-nTW8YXD6JOg/Uibjv3oIR5I/AAAAAAAA9R8/3V5it3TioK8/s576/DSC_1617.JPG
Grill mark porn



https://lh4.googleusercontent.com/-QXw6X5cvm1Y/UibkhlrzITI/AAAAAAAA9U8/Lg23Z_o0yeE/s576/DSC_1651.JPG
Cedar Plank Salmon.
2 ways. Homemade mayo.




https://lh3.googleusercontent.com/-CLOIf_yR3WQ/Uibkw4KdmVI/AAAAAAAA9V8/ynOtwnvWvWI/s576/DSC_1660.JPG
Quail eggs




https://lh5.googleusercontent.com/-l3ey3QpieJ0/UiblGyyDY-I/AAAAAAAA9Xc/65Us9DGOrU0/s576/DSC_1680.JPG
Cedar plank grilled sockey, lemon, shallots, dill and homemade mayo.
New potato salad, shallot oil, honey, grainy dijon.
Quails eggs and bacon.




https://lh3.googleusercontent.com/-zQPw2cRj49Q/UiblKh0-feI/AAAAAAAA9Z4/YSy5jTNROLA/s576/DSC_1744.JPG
Profiteroles with vanilla cream.
Dark chocolate, raw strawberry coulis




https://lh5.googleusercontent.com/-zz6nT-xNJcc/UiwERQevERI/AAAAAAAA-IE/l_wQCpN_DQM/s576/DSC_1813-MOTION.jpg
Korean perilla




https://lh6.googleusercontent.com/-nD-XT6GG5cw/UiwAn4MmelI/AAAAAAAA91E/Cz6IELaJOSM/s576/DSC_1799.JPG
Swiss chard




https://lh5.googleusercontent.com/-t6ANhpIV2PE/UiwETX5zGlI/AAAAAAAA-IU/4MwrJiVFX7o/s800/DSC_1828-MOTION.jpg
Black krim tomatoes




https://lh5.googleusercontent.com/-PHQW8RKJfU4/UjJRdHWm9pI/AAAAAAAA-I0/00kl9bH7jNk/s800/DSC_1965.JPG
Some sort of heirloom cherry tomatoes




https://lh5.googleusercontent.com/-64wOU3xL5hE/UiwBjH5g99I/AAAAAAAA92Q/ZcSTDXgEFkE/s800/DSC_1808.JPG
One of many basil plants.




https://lh3.googleusercontent.com/-KqTKv1NyW8Y/UiwN1c-hnLI/AAAAAAAA99o/DfkPs_c9HGE/s576/DSC_1792.JPG
Scrambled eggs (with hella lots of butter and cream)
Dry cured salami. Smoked cheddar/provolone blend.




https://lh4.googleusercontent.com/-aOs0t1vLMlo/Uj253jtoeMI/AAAAAAAA-sI/QaYylPOEZo4/s576/IMG_20130908_204429.jpg
Some tagliatelle from Italy.
Chunky marinara, basil, parmigiano-reggiano and roasted garlic olive oil to finish.

[Culverin]

https://lh5.googleusercontent.com/-qR50Ne88jsE/Uj90D2Oy-nI/AAAAAAAA-5o/cNBfpPq04aU/s576/DSC_2013.JPG




https://lh4.googleusercontent.com/-QHnSx-kxeLs/UjSC0WQmxhI/AAAAAAAA-MA/yspbn7XURKc/s576/DSC_1985.JPG




https://lh5.googleusercontent.com/-nvjVQQRVmUA/UjmScBxHEPI/AAAAAAAA-iI/H7bJFbKcS98/s576/DSC_1992%2520-%2520Copy.JPG

Rosemary Buttermilk Southern Fried Chicken
Belgian Waffle
Cajun Honey Butter
Coleslaw with dijon and horseradish aioli

From scratch of course.
:)

[Nlkko]

Culverin you needs to start posting recipes for these... temptations. :fullofwin:
Posted via RS Mobile

[Culverin]

I kinda make things up as I go and adjust on the fly.
I'm afraid I don't have recipes...
Plus, it's not like I'm making things up entirely, lots are from random recipes or methods I find online.



https://lh6.googleusercontent.com/-0mmeRXPHx3Q/UjgJjAhZoMI/AAAAAAAA-6o/0SdVZ1O1emk/s1280/DSC_1936.JPG
Sage butter roasted chicken with root vegetables




https://lh6.googleusercontent.com/-Z2J0-wkrIZA/Uk_kyi8gijI/AAAAAAAA_Qk/cEQEGd5OEQs/s1280/DSC_2114.JPG
Home made kettle chips




https://lh5.googleusercontent.com/-mwcoyHln7WQ/Uk_kAU0gg5I/AAAAAAAA_L0/9UHy0Uy4640/s1152/DSC_2200.JPG
燒肉 - Cantonese Style Roast Pork




https://lh3.googleusercontent.com/-hW3IE2K6lcE/Uk_jYLFbWFI/AAAAAAAA_KY/nVLvvE-Rjmg/s1280/DSC_2165.JPG
Chicken karaage, stir fried rape with shallots

[Culverin]

https://lh3.googleusercontent.com/-EaEGE9fVpYo/UjgG7rmgoPI/AAAAAAAA-jU/v0wB7lJVKZE/s576/DSC_1958.JPG
Mapo Tofu




https://lh6.googleusercontent.com/-JXaVpsPjw9M/Ul8EgXeJW_I/AAAAAAABANQ/bkRi6XY7Ack/s576/04.jpg
Cheese and charcuterie platter
(Dad brought some fancy ass cheese back from France :D)





https://lh4.googleusercontent.com/-UKV0CH3aZnU/Ul8Eg82hbTI/AAAAAAABANU/gEgRvoQ1Voo/s576/09.jpg
Homemade pizza
Heirloom black krim tomatoes from the garden




https://lh5.googleusercontent.com/-zKkYAMJwrBw/UlUbYWyik2I/AAAAAAAA_ck/j-csMj0pwW0/s576/DSC_2232.JPG

https://lh5.googleusercontent.com/-pF5nn4ItnuQ/UlUbcCM_oDI/AAAAAAAA_c0/LjfYYA-RStU/s576/DSC_2278.JPG
Cinnamon bread.
I'm learning to bake!

[Harvey Specter]

How the heck did I miss this thread?!? Amazing dishes brah.

[LuHua]

Amazing work, keep it up!

[Culverin]

Burger Night


https://lh4.googleusercontent.com/-BWNjI1qC6IA/Ul7AaSbE3nI/AAAAAAAA_4g/YnMd3Dinfns/s576/DSC_2347.JPG
Rendering out some beef tallow
For fries.




https://lh4.googleusercontent.com/-_bvAOA_uJDA/Ul7Ac8CyvPI/AAAAAAAA_4w/vez4gbrxM2c/s576/DSC_2362.JPG
Bacon wrapped in lettuce
Makes for a good snack during prep.




https://lh6.googleusercontent.com/-h4Jd5WX2U3o/Ul7Aj3HUaPI/AAAAAAAA_5Y/bq9inplzUL4/s576/DSC_2389.JPG
Fries
Hand cut, double fried in beef tallow.




https://lh3.googleusercontent.com/-D6Bi5apDJcM/Ul7AboEGwDI/AAAAAAAA_4o/uHXPmaICOes/s576/DSC_2383.JPG
Burger #1





https://lh3.googleusercontent.com/-m2MaTZCwhbo/Ul7AhYtLJ7I/AAAAAAAA_5I/ARfoPm_FLpA/s576/DSC_2458.JPG
Burger #2





https://lh6.googleusercontent.com/--x46BOmYxFQ/Ul7AiraJkjI/AAAAAAAA_5Q/-nIPnXlzgME/s576/DSC_2488.JPG
Burger #3




3-Cut beef patty:
- Handcut ribeye
- Finely ground brisket
- Ground chuck


Trimmings:
Scratchmade roasted garlic aioli.
Polskie ogórki pickles
Cambozola cheese.
Naturally smoked bacon.
Caramelized onions
Red onions
Field ripened tomatoes
Iceberg lettuce (soaked overnight for max crispiness)
Grainy dijon mustard

Bun:
Brioche. Toasted with tallow in a pan.

[Culverin]

https://lh6.googleusercontent.com/-B89u6Kh7xX0/Ul7AH7tgBmI/AAAAAAAA_24/7-tKa7j7SMk/s576/IMG_20131012_101903.jpg
Overnight slow roasted cherry tomatoes
Use for some canapes, but they weren't that pretty.
Tomatoes were too juicy to slice open, so I had to top off the herbed goat cheese on top of them instead in a sliced gash. I can't pipe worth a damn.



https://lh6.googleusercontent.com/-bwE1avOlCJ8/UnlmMEw0_qI/AAAAAAABCy0/TbKJfC9JNwk/s576/DSC_2723.JPG
New England Clam Chowder
with 3 different types of bacon...
- double smoked
- dry cured
- side bacon ends

[Culverin]

"Overclocked" my oven to 700°F.
Pretty sure there goes my home insurance.


My sorry attempt at making Neapolitan style pizza



https://lh6.googleusercontent.com/-4YQtUSnTNmU/UnlpHR5H3kI/AAAAAAABCX8/IKxApKmuqrs/s1152/IMG_20131025_161656.jpg
Assortment of meats

Dry cured salami
Spicy italian sausage.
Soppressata
Speck
Capicola




https://lh5.googleusercontent.com/-_DKVsYIYbwY/Unlnb_7ILjI/AAAAAAABCNs/lynwaJyGWeg/s1280/DSC_2739.JPG
Extra mozza, Just a bit of salami.




https://lh4.googleusercontent.com/-RENfKiujidA/Unln1GUGvmI/AAAAAAABC60/QYQWstBCvHA/s1280/DSC_2780.JPG
Assortment of meats, roasted garlic.



https://lh5.googleusercontent.com/-pypwvyRPuhs/UnlpO6FwoiI/AAAAAAABC-c/9ozXuCw_krY/s1152/IMG_20131026_203402.jpg
Assortment of meats, kalamata olives.



https://lh3.googleusercontent.com/-hxjFX0iA7jk/UnlpVpjzPPI/AAAAAAABC-8/2JbaL3uBLBo/s1152/IMG_20131026_205148.jpg
Just another random one.



https://lh5.googleusercontent.com/-QeFemMWLf8E/UnlppYQqTLI/AAAAAAABCb8/pLwLNhf4JXU/s1152/IMG_20131027_224454.jpg
Lighter on the marinara.
Goat cheese, onions, basil, kalamata olives, and a crap ton of roasted garlic olive oil.



My first batch had dough at 24 hours.
I was a lot nicer after 48 hours.

[Culverin]

https://lh4.googleusercontent.com/-jznX5kyIhxw/UnlnaOwmNUI/AAAAAAABC74/OXdDf54fzgM/s1152/DSC_2826.JPG
Apple Pie from scratch



https://lh5.googleusercontent.com/-R0302GQx8sw/UopSY403orI/AAAAAAABDis/Le8AVt7XISg/s1024/IMG_20131109_191244.jpg
Hotpot Sauce bowl :)




https://lh3.googleusercontent.com/-IELNKPX5nbs/UopSxxYBiHI/AAAAAAABDlc/sw2lBCDMMx0/w1255-h941-no/IMG_20131115_130255.jpg
Sage Butter Roast Chicken

[Culverin]

https://lh4.googleusercontent.com/-c3WmS_vNKE0/UoOH7_x13pI/AAAAAAABDME/4Hj2FtecQc8/s576/DSC_2954.JPG
Bacon, in chunks.




https://lh3.googleusercontent.com/-81zJ7YDaoho/UopLRC-UuKI/AAAAAAABDh8/7h-1gyqzZt8/s576/IMG_20131020_134133.jpg
My brother has a limequat tree.
Apparently that's a thing.




https://lh5.googleusercontent.com/-D4VPSAY6TFI/Upf7XjWLZiI/AAAAAAABFRg/J0YSkb_u6Ac/s576/DSC_2934.JPG
ifucare made chicken curry.
I put it over rice, added cheese and baked it.

[Culverin]

Ronin visited and graciously snapped a few photos...


Steak tartare

The ingredients:
- Ribeye (Fat and connective tissue trimmed).
- Shallots
- Anchovies (finely chopped)
- Capers
- Cornichons
- Dijon
- Worcestershire
- Curly parsley
- Shallot oil
- Roasted garlic olive oil

https://lh4.googleusercontent.com/-Y8NJaS291JM/UppYeHwN-KI/AAAAAAABE4Y/E-BM4rQQ7cU/s576/sarlos-1.jpg
I trimmed off all the fat on the beef.



https://lh5.googleusercontent.com/-6OFKWY4m5pw/UppYffydDHI/AAAAAAABE4o/WYpQrS1stu4/s576/sarlos-3.jpg
I'm so Asian, I use chopsticks to make French food.




https://lh3.googleusercontent.com/-ngrt7u_NJxU/UppYHlaqOZI/AAAAAAABE1I/onz5XTj3Rqo/s576/sarlos-4.jpg
3 Quail's egg yolks.




https://lh5.googleusercontent.com/-Z6_tHr7N0i0/UppYgXzhYWI/AAAAAAABE44/zAmlPqJ_XpQ/s576/sarlos-6.jpg
Come on, you know you want some.




https://lh4.googleusercontent.com/-MStw9CQJSuQ/UppYf6IaX8I/AAAAAAABE4w/Bc7Q2TPhgwc/s576/sarlos-5.jpg
This isn't the 70s.
I don't need not stinking ring molds.

[westopher]

Ring molds and paprika on the rims of the plate. Lately I've been hounding my chef to do a plated dinner as an event where we go back to the 70s/80s. Huge sprigs of rosemary, steak au poivre, coq au vin, all the fun classics done pure tacky old school style. I think he really wants to make it happen.

[Culverin]

I love me some steak au poivre.
Had it at Bistro Bistrot, but alas, it's not a steakhouse that does a nice crust on their steak.
:okay:
I should make that again.
It's been about a year since I've had one.

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

Oysters Rockefeller

Again, photos by Ronin.
Bitchwork by ifucare. As usual, I made him work for his meal :p


https://lh3.googleusercontent.com/-BlFdD15qT1I/UppYgx7h0RI/AAAAAAABE5A/dU9l1JjUvDk/s576/sarlos-7.jpg
Oysters, freshly shucked, par-cooked with garlic and shallots.



https://lh6.googleusercontent.com/-PO_iHq54AxY/UppYhQ5mbcI/AAAAAAABE5I/YUAoQdgKLWs/s576/sarlos-8.jpg
Shells, cleaned. Lined with blanched spinach and crispy crumbled bacon.
Oyster liquor is added to a lemon cream reduction.
Oysters went back on top of this.



https://lh3.googleusercontent.com/-JRsgl5-Liu8/UppYiRZrHKI/AAAAAAABE5Y/SmDpX3vjD4I/s576/sarlos-10.jpg
Top off oysters with remaining cream reduction.
Bake
(I had to torch them because my oven is old and has no broiler).



https://lh3.googleusercontent.com/-yiZqvttRhJg/UppYjQePhtI/AAAAAAABE5g/bT1BIvEjkDQ/s576/sarlos-11.jpg
Toasted panko, parsley and bacon in a bit of bacon fat to form a crispy crumble.



https://lh3.googleusercontent.com/-hVu2JNYVpAA/UppYj4ShxvI/AAAAAAABE5o/EmBbjoAsB8k/s576/sarlos-12.jpg
I got sloppy, crumble is a bit burnt. :blush:

[Culverin]

https://lh4.googleusercontent.com/-qqN3JrfQ3Ms/UpftJHKohOI/AAAAAAABENk/BxX2VCuVf3s/s1152/DSC_2971.JPG
Cantonese style roast duck
I need to buy me some meat hooks




https://lh3.googleusercontent.com/-UPcGaMgydSU/UpnMa0_qt2I/AAAAAAABFSc/6gEvH32pP28/s1152/DSC_3021.JPG
Peking Duck
Yes, wrapper from scratch too.

[pintoBC_3sgte]

Looks delicious!!

[Culverin]

https://lh5.googleusercontent.com/-66-PHZRc2dI/Upx6dCMgN2I/AAAAAAABFxY/XOjbFHQZ06U/s1152/DSC_3066.JPG
Eggs bennys over a mexi hash.
Eggs are farm fresh organic eggs. I found it kinda weird how the whites didn't really wrap around the yolks, but rather stuck together very tightly by themselves.
It was... different.
Yolk was yummy though.

[Culverin]

Tonkotsu Miso Ramen
My annual labor of love.
Photos by Ed Lau and Roastpuff.
(The bad ones by me)....


https://lh6.googleusercontent.com/-h3DfEKbmtJk/UqcJEQ9JWWI/AAAAAAABGAI/aEJQPxxP2Vo/s1152/IMG_20131210_041605.jpg
3' x 6' of assorted pork bones
Leg bones, neck bones, trotters




https://lh3.googleusercontent.com/-L2GeyxF6yck/Uq-dniLtgbI/AAAAAAABGgo/-jm3KEkw9Aw/s1280/DSC_3096.JPG

https://lh3.googleusercontent.com/-Q43N2hWoJkQ/Uq-eJAIbNiI/AAAAAAABGi4/lLaoxO3rTWg/s1280/DSC_3114.JPG

https://lh3.googleusercontent.com/-hUneeBOPgvM/Uq-eUzQYNMI/AAAAAAABGjw/gL7FdOtMtK0/s1280/DSC_3121.JPG
All bones roasted




https://lh6.googleusercontent.com/-rV8yDERZ0pA/Uq-eqxcfqLI/AAAAAAABGxQ/MBEJNalHQCM/s1280/DSC_3134.JPG
Chicken bones too





https://lh6.googleusercontent.com/-M28qaVGQfJs/Uqe-gxN_0zI/AAAAAAABGH8/_u0gnlGMOII/s1152/IMG_20131210_170938.jpg
Stainless paddle




https://lh4.googleusercontent.com/-BTfuXaV6KKE/Uq-fOqL2_SI/AAAAAAABGoI/eIVY1JLjY2M/s1280/DSC_3156.JPG
Charred leeks




https://lh5.googleusercontent.com/-iPvwfhYQAcE/Uq-fvv8zSBI/AAAAAAABGq4/n4MdcfFmKBs/s1280/DSC_3178.JPG
Marrow, skin and fat.
The same stuff Kintaro shakes back into your bowl of "rich" broth.




https://lh6.googleusercontent.com/-MRDgbjCrwog/UqfjxuBcy0I/AAAAAAABGMo/TfCqWJA0dR8/s1152/IMG_20131210_195848.jpg
Days of boiling in the snow.




https://lh6.googleusercontent.com/-TDuCEr18XoY/UrgS6fDgNSI/AAAAAAABHA8/LYu3tmRnYDo/s1152/IMG_20131221_162502.jpg
Yielded approx 60 liters.

[Culverin]

https://lh4.googleusercontent.com/-aYGQIwjALkY/UrgXfu693EI/AAAAAAABHMY/YLfrIKG27EY/s800/Untitled_11509993054_l.jpg

https://lh3.googleusercontent.com/-vbFY1LG3RIY/UrgXebmx_DI/AAAAAAABHMs/tSSXk50tEtc/s1024/Untitled_11509959125_l.jpg

https://lh4.googleusercontent.com/-kgBLBjyVxyQ/UrgXdKxbAyI/AAAAAAABHL8/XxJ1eNWvz6w/s800/Untitled_11510026626_l.jpg
Braised pork belly




https://lh3.googleusercontent.com/-HG5L-O4t71w/UsNa2kGNxwI/AAAAAAABg0c/IwkFXjmvXzI/s1280/ronramen-1.jpg
Black garlic oil
Menma (pickled bamboo shoots)




https://lh6.googleusercontent.com/-Lj6ADE66cQs/UsNa3xI3fcI/AAAAAAABg00/jNGaWSLoUuQ/s1280/ronramen-2.jpg
Bean sprouts and Corn




https://lh3.googleusercontent.com/-PZNd4s9xXqE/UsNa4pv9diI/AAAAAAABg08/jsc0z5ww-Jk/s1279/ronramen-3.jpg
Tonkotsu pork broth being poured over the miso




https://lh6.googleusercontent.com/-q1n-dMhwkzE/UsNa5HhyjtI/AAAAAAABg1E/F2Imt56SFLw/s1280/ronramen-4.jpg
Noodles in




https://lh6.googleusercontent.com/-WaIjAop1YCg/UsNa5sUAWqI/AAAAAAABg1M/sJAudCrwRmM/s1280/ronramen-5.jpg
Blowtorching pork belly




https://lh3.googleusercontent.com/-6HAUQCKWnKQ/UsNa7pkNREI/AAAAAAABg1k/OniUsGSrR6E/s1280/ronramen-8.jpg
Pork belly done




https://lh5.googleusercontent.com/-6YY0dlK6O64/UsNa8OGtklI/AAAAAAABg1s/-82GMEoJndM/s1279/ronramen-9.jpg
Assembly



https://lh4.googleusercontent.com/-EeqvNj2bu30/UsNa81m9X_I/AAAAAAABg10/vyG2tGVrJak/s1280/ronramen-10.jpg
Pork belly goes in




https://lh3.googleusercontent.com/-n9EBRwvt7iU/UsNa9uMdyzI/AAAAAAABg14/vvT0cHo9u74/s1279/ronramen-11.jpg
Finishing with black garlic oil




https://lh4.googleusercontent.com/-UY53uWzcVLo/UsNa63xZWLI/AAAAAAABg1Y/Em8eM_odvRY/s1280/ronramen-7.jpg
Tonkotsu miso ramen, braised pork belly char siu, menma
Quick pickled cucumber salad.
Preserved kkaennip

[pastarocket]

I'm gonna eat at Sarlo's! :drool

[TOS'd]

Table for one? :alone:

[Culverin]

https://lh3.googleusercontent.com/-Z_OCa1WpKkU/UtDAfGMK9BI/AAAAAAABjao/ZcoOpFlrdLY/s1152/DSC_3200.JPG
Baked goat cheese with roasted garlic.




https://lh6.googleusercontent.com/-T9R2EmnJKqc/UtDAqX80zxI/AAAAAAABjbM/TM3BmvWIVg4/s1152/DSC_3209.JPG
Baked goat cheese with scratch made marinara and basil



https://lh6.googleusercontent.com/-ja-LlAWTun0/UtDA263qBYI/AAAAAAABiNM/6BDVrwcBx0k/s1152/DSC_3219.JPG

https://lh6.googleusercontent.com/-7jQBIGtiJQI/UtDAytkn_jI/AAAAAAABiM0/dPcbMVCZYnk/s1152/DSC_3216.JPG
More oysters rockefeller.
I love serving this to guests so much.




https://lh5.googleusercontent.com/-hCNBu-IhS30/UtDB3dPje6I/AAAAAAABjbg/mgDLSQfnRXc/s1152/DSC_3266.JPG
Gua bao.
Taiwanese braised pork belly steamed bun.
Momofuku-ish style with homemade kimchi.
Glaze made with a reduction of the braising liquid.

[twitchyzero]

nice korean twist to the gua bao

[kchan]

god damnnn wtb that ramen

[Culverin]

https://lh6.googleusercontent.com/-hNbNjPUL7ks/UtDAEDnlbzI/AAAAAAABkAY/RMKwYvkWS5M/s1280/DSC_3308.JPG
Potato cake, dungeness crab butter sauce (head guts).




https://lh5.googleusercontent.com/-_OQeHe0zF1w/UtDASxkBFtI/AAAAAAABjaQ/rEUlwnCVPh0/s1280/DSC_3320.JPG
Fries, triple cooked and fried in tallow.

[Culverin]

https://lh4.googleusercontent.com/-dtVcpVdZQS4/UuFtbT3ltEI/AAAAAAABjuc/mf89EnRXLe4/s1024/IMG_20140122_232837.jpg
Onion rings




https://lh5.googleusercontent.com/-Bm9jbj0IbB0/UvnHLjypLzI/AAAAAAABkr0/3OSlzrDnPZ8/s1280/L1002279%2520-%2520Copy.jpg
Tater tots, fried in tallow.
Nacho form.

[Culverin]

Steak and Guinness Pie


https://lh3.googleusercontent.com/-HnmDfoDN4L4/UvnCr96uTWI/AAAAAAABknY/KCLxZhv8Quc/s1280/2W6A8935.jpg

https://lh4.googleusercontent.com/-ozO6JAie-ps/UvnC2CNyGFI/AAAAAAABkpU/2XhIUUCzXAo/s1280/L1002288.jpg

https://lh6.googleusercontent.com/-hB4XjCZy6Vs/UvnC2rkitkI/AAAAAAABkpc/ZrIhA35alMY/s1280/L1002291.jpg
Double smoked bacon




https://lh3.googleusercontent.com/-z9LtyNl3c8U/UvnCqKvB-fI/AAAAAAABknI/cuiN3wXa7hc/s1280/2W6A8933.jpg
3 cuts of beef
- Blade steak
- Brisket
- Short rib



https://lh4.googleusercontent.com/-AZtGBjXDttw/UvnC51FjbyI/AAAAAAABkqQ/tEoYlTulkbU/s1280/2W6A8949.jpg
Topped with puff pastry.
Baked until golden, and the whole mess is bubbling over.




https://lh5.googleusercontent.com/-DxLvOPtATCc/UvnC6gZR8WI/AAAAAAABkqM/fQdSUBDQvxo/s1280/2W6A8950.jpg


Took way longer than expected to get the beef stewed properly, but totally worth the effort.

[DaFonz]

What do you use for ramen noodles? I can't find ones I like and I'm not committed enough to make them myself.

[Culverin]

What do you use for ramen noodles? I can't find ones I like and I'm not committed enough to make them myself.

I've been trying out random stuff at T&T, H-Mart and Fujiya.
My guests seem to have an overwhelming opinion in favor for the vacuum packed noodles from Fujiya. While everybody finds it acceptable, I feel dirty serving some that isn't fresh made.
I've recently had a chance to try the ramen at Burdock (same at Harvest Union) and it's everything I was looking for. Bright yellow color, very toothsome and holds up to cooking. Had a chat with the chef and apparently they source from Toko on 7th Ave. So I ordered a case from Toko. Will update as my opinions develop.

[Culverin]

https://lh6.googleusercontent.com/-rF4v1ggg6h0/UwxKstZh-mI/AAAAAAABl4U/kV6crm8wYek/w1351-h1013-no/IMG_20140214_194804.jpg
Sauteed baby octopus with lime over Japanese coconut curry.



https://lh5.googleusercontent.com/-2e1V0DWDBgY/UxQGP69FSvI/AAAAAAABmYc/oUWg8MHfWsI/s1152/IMG_20140302_193710.jpg
A simple dinner for myself, Steak au poivre.



https://lh4.googleusercontent.com/-62XHRA_laK0/UyjEX_VY4bI/AAAAAAABniU/VESUvMWmFTs/s1152/IMG_20140307_165658.jpg
Let's have a mountain of meat for hotpot.





https://lh5.googleusercontent.com/-liHRjtQrl00/UyjEpBVMCjI/AAAAAAABnj8/UPbs-ZlI0VI/s1152/IMG_20140309_193905.jpg
Hot pot isn't complete without a sizable sauce station.




https://lh5.googleusercontent.com/-FE5L5XCauNs/Uyi-IQYD-1I/AAAAAAABnsw/vTxEqjCa0pU/s1152/IMG_20140317_205616.jpg
Scrambled eggs. Mini croissant.

[Culverin]

https://lh6.googleusercontent.com/-WOG3DG8_4pI/Uyi96lrHSYI/AAAAAAABnmw/lcgjHFCO-7s/s1152/IMG_20140317_195012.jpg
Baby octopus.




https://lh6.googleusercontent.com/-bIAms5zFZdQ/Uyi-iwoqX3I/AAAAAAABnnI/qkHaFwI1XRU/s1152/IMG_20140317_222745.jpg
Little experiment for my dinner.
Center cut pork chop.
Lentils with cumin
Sauteed lemon spinach
Yoghurt with sage

[evlee]

so when are you openning up a restaurant?:ifyouknow::tears:

[Culverin]

I've started doing a suggested donation for dinners to help me out on costs.
Since it's my home, I want to keep it a happy, safe and fun place. No cray crays :D
So I'm just keeping it recommendations only.
Only friends and friends of theirs that they can vouch for.
If you know people who have been over, just ask them to bring you.



More things I have cooked before...




https://lh5.googleusercontent.com/-tYH4DB6qeSg/UywEQkamVCI/AAAAAAABn0w/Lzt5wm7xgWU/s1024/IMG_20140319_100431.jpg
Red wine mushrooms with noodles.



https://lh6.googleusercontent.com/-tCud7HCZg4o/UyzFWJlpMGI/AAAAAAABn34/ExcYKoWpQD4/s1024/IMG_20140320_181742.jpg
Black Tiger Prawns Fettuccine In Garlic Cream Sauce with Chervil



https://lh6.googleusercontent.com/-W2zxdONHs6w/Uztn-dRB47I/AAAAAAABogk/kXEhxsdG9a4/s1152/IMG_6546.JPG
Baked goat cheese, 2 ways.
- Housemade marinara and basil
- Roasted garlic and goat cheese




https://lh5.googleusercontent.com/-zxCugW8tC_o/Uzkbgwj0fdI/AAAAAAABor8/3VgZDgjb7iA/s1152/DSC_3383.JPG
Gua bao (Taiwanese pork belly sliders)




https://lh5.googleusercontent.com/-yRLoFXqXRjI/UztoVLUBP7I/AAAAAAABos8/7HhF6s569fc/s1152/IMG_6572.JPG
Black tiger prawns in garlic and white wine sauce with fettuccine




https://lh3.googleusercontent.com/-B-Pqhni6yTU/UztoP6oodWI/AAAAAAABoiY/ZTB0E_ixbk8/s1152/IMG_6564.JPG
Oysters rockefeller




https://lh3.googleusercontent.com/-u9Bi7BsE79A/Uzkb1Zqg22I/AAAAAAABoSo/TX555JUT6F8/s800/DSC_3406.JPG
Tiramisu, espresso and demerera rum

[Culverin]

Thanks to Ronin for helping take a few of these shots.


https://lh4.googleusercontent.com/-WeWmcHCfH_s/U3Cb_iHlLRI/AAAAAAABuJI/qbDj_xR4Xy4/s1280/DSC_3935.JPG
Duck Confit, vacuum packed and ready to go
(by go, I mean into the freezer and gifts for very special friends).






https://lh6.googleusercontent.com/-ZCrUgNZs8Hc/U1SlAojbEeI/AAAAAAABqAI/_I_wu0xn_UI/s1280/DSC_3429.JPG
Chicken noodle soup, finished with roasted garlic olive oil
Spent about 4 days boiling down a bunch of carcasses until the soup was super thick.




https://lh5.googleusercontent.com/-H_L0I75RWKA/U1T6vhj-KxI/AAAAAAABqDI/mHikRwAEbfQ/s1280/sarlopasta-3.jpg
Fresh Tagliatelle



https://lh6.googleusercontent.com/-dSgSUcCjv3U/U1T7MIa1DII/AAAAAAABqHQ/NVyI5EYjWsA/s1279/sarlopasta-13.jpg
Fresh tagliatelle with ragu of ox-tail, beef back bones and lamb shoulder




https://lh3.googleusercontent.com/-SRV6HlMrje0/U1T6x-p3JVI/AAAAAAABqDg/H-T3beWNh7U/s1280/sarlopasta-4.jpg
Double smoked wild boar bacon




https://lh4.googleusercontent.com/-CTq3A5GZvv8/U1T7P31YZTI/AAAAAAABqH4/-QQJziS9Rok/s1280/sarlopasta-15.jpg
Triple egg pasta, ricotta, farm fresh egg yolks




https://lh5.googleusercontent.com/-hZwKQPdWn8w/U1T7h43phSI/AAAAAAABqvA/vL2gGsCsjYA/s1280/DSC_3472.JPG
Makes a ravioli




https://lh3.googleusercontent.com/-a96c7qh7i5c/U1T7SOg2KQI/AAAAAAABqIQ/TBDfpr2gKD0/s1280/sarlopasta-18.jpg
That looks like this




https://lh4.googleusercontent.com/-Du2ga6w-_VU/U1T7W8lQaVI/AAAAAAABqJA/Po4AajZhxbE/s1280/sarlopasta-24.jpg
Ravioli of egg, browned butter, double smoked wild boar bacon, fried sage

[pintoBC_3sgte]

Look at all that duck confit! Nice!!

[extracrunchie]

Can I be your friend? :badpokerface::badpokerface:

[DaFonz]

I've been trying out random stuff at T&T, H-Mart and Fujiya.
My guests seem to have an overwhelming opinion in favor for the vacuum packed noodles from Fujiya. While everybody finds it acceptable, I feel dirty serving some that isn't fresh made.
I've recently had a chance to try the ramen at Burdock (same at Harvest Union) and it's everything I was looking for. Bright yellow color, very toothsome and holds up to cooking. Had a chat with the chef and apparently they source from Toko on 7th Ave. So I ordered a case from Toko. Will update as my opinions develop.

Dang it - I've tried the same places as you with nothing I like.

Look forward to hearing about your results from toko!

[Ronin]

The only real flaw to your ramen is the noodles. Broth, meat, toppings, all good...but we need better noodles.

[JHatta]

Culverin, I need to know...is this all done in your home or are you using a restaurant's kitchen? Want to post pics of your setup regardless?

[Ronin]

It's his house. There's a stove and a fridge on one side, a sink on the other and a metal island in between.

[Culverin]

Dang it - I've tried the same places as you with nothing I like.

Look forward to hearing about your results from toko!

The only real flaw to your ramen is the noodles. Broth, meat, toppings, all good...but we need better noodles.



https://lh5.googleusercontent.com/-qD_7VFXMUCI/U4MBi_cSn0I/AAAAAAABwhk/-8WCmQ7_gzE/s1024/DSC_4158.JPG
Spot Prawn Ramen
Some leftovers tom yom broth from steaming mussels with coconut milk.
Add spot prawn broth I made from heads.
Blanched spot prawns.
Fried head.
Homemade menma.
Baby arugula from the garden.
Sliced radish and persian cucumbers.
Nori to finish.



This was my first test with noodles from Toko
I'm rather happy with the noodles. Enough chew and bounce.

[Vansterdam]

man, I just wanna get super baked and come eat at your place lol. especally the ramen! :sweetjesus: :sweetjesus: :sweetjesus:

[Culverin]

Pizza play day
I made crust and marinara.
Acquired an assortment of cheeses and Italian cured meats, sausage, pesto and other toppings.
Invited friends over to make pizza.


Oh. And sort of overclocked my oven to 800°F :concentrate:

Home insurance what? :badpokerface:




https://lh6.googleusercontent.com/-fDsBV-kV2tc/U1T8dgfr-7I/AAAAAAABsKY/MUr05CJC-OI/s1280/DSC_3492.JPG


https://lh5.googleusercontent.com/-epQ4_R9UUzs/U1T8nH5sVwI/AAAAAAABqRI/3BbxxEzRiq8/s1280/DSC_3500.JPG


https://lh3.googleusercontent.com/-b7soIgS8jr8/U1T89jg4tKI/AAAAAAABqTQ/q2dpUc6wISQ/s1280/DSC_3517.JPG


https://lh5.googleusercontent.com/-gWlfW2xrmeQ/U1T9CD9MmZI/AAAAAAABqTw/AhvDupcCNIA/s1280/DSC_3521.JPG


https://lh3.googleusercontent.com/-Lz1DR1frBtE/U1T9LPpSlNI/AAAAAAABrMU/h8C-2Pv0JEc/s1280/DSC_3529.JPG


https://lh5.googleusercontent.com/-WotkoWx2zDc/U1T9TYp32EI/AAAAAAABqVs/okxry_wKBA4/s1280/DSC_8037.JPG


https://lh3.googleusercontent.com/-cPeK8YJm91A/U1T9afJ1rJI/AAAAAAABrNI/oHCgkvh_L34/s1280/DSC_8044.JPG


https://lh6.googleusercontent.com/-NiGOv3ZN0Mk/U1T91D05KOI/AAAAAAABqZo/yxvd8zJV3l0/s1280/DSC_8067.JPG



https://lh4.googleusercontent.com/-GitOIR_On8M/U1T9WA0f4MI/AAAAAAABrMg/dNu8kr6q8Ko/s1280/DSC_8041.JPG
Duck confit, red wine, mushrooms.
For toast.

[Culverin]

https://lh5.googleusercontent.com/-8vOp5NEiGNY/U14ZVfO9t4I/AAAAAAABs2s/U4GcsOHvkF8/s1280/DSC_3565.JPG
Kettle chips




https://lh5.googleusercontent.com/-kFIEbAbopNc/U14a6_dHL8I/AAAAAAABrOY/DKjsP0M_2hw/s1280/DSC_3584.JPG

https://lh5.googleusercontent.com/-_PVdLNKfhL4/U271FFPOtrI/AAAAAAABtZs/N7GcXm4xcZk/s1280/DSC_3857.JPG
Pork and garlic chive dumplings




https://lh3.googleusercontent.com/-BiJi7fOvJFc/U2XiWoE_jRI/AAAAAAABruY/CfXwn4ItPts/s1280/DSC_3711.JPG
Sous vide duck breast, tamarind and orange sauce.
Robouchon potatoes (but a bit healthier).
Pan roasted carrots glazed with winter honey.
Mushroom duxelles.

[Tetsugen]

Culv- how does one get invited to one of your shindigs ?

[westopher]

Ask him. He's a pretty nice guy haha.

[Culverin]

https://lh3.googleusercontent.com/-NtJlAbML0iU/U2xZY_1_cUI/AAAAAAABu-E/9JFlI6Gnhpw/s576/DSC_3747.JPG
Whole ribeye...

Now what to do, what to do...? :hotbaby:




https://lh6.googleusercontent.com/-z6sGOF12HLE/U2xZt-ZytuI/AAAAAAABsdI/atdyJMIu71g/s576/DSC_3761.JPG
Steak Tartare




https://lh6.googleusercontent.com/-hiDTyMMrYFQ/U2xZAocfvzI/AAAAAAABsbM/MXzwMep1J1w/s576/DSC_3732.JPG
Trimming some grass fed brisket



https://lh6.googleusercontent.com/-W-qK3HoIGWQ/U3CdVCjxXXI/AAAAAAABwIk/A-6i4B6HG2I/s576/DSC_8985.jpg
Freshly ground, hand formed, packed loose.
Blend of grass fed brisket, sirloin and ribeye.
All beef, no filler.



https://lh4.googleusercontent.com/-NUPSW6E04HI/U3CdNumJsPI/AAAAAAABuMM/hmwBlK-_Gww/s576/DSC_8958.jpg
Onions, caramelized with duck fat, bacon grease and beer.
(It's burger night, vegetarians are elsewhere, why make vegetarian condiments?)



https://lh6.googleusercontent.com/-MxrVMjmuvMU/U3Cdbmgj7kI/AAAAAAABuOM/VcPwvdRKcgs/s576/DSC_9018.jpg
Burgers should have a crust.
Seeing might be believing, but hearing is knowing.
Rake your fork on the surface and you should hear the sound of greatness.
Grey burgers make me a sad panda.

[Culverin]

https://lh5.googleusercontent.com/-9Xdi6cL5tCU/U2xa9y6R-NI/AAAAAAABseI/tYL3KfphKXA/s576/DSC_3818.JPG
Smoked caciovallo, roasted garlic aioli, pickled onions.
Crappy bun <-- Not proud.




https://lh4.googleusercontent.com/-j2RX9yYflbA/U2xaYdL6DlI/AAAAAAABsVs/5cZjW0KiuHw/s576/DSC_3791.JPG
Juicy, Pink
Terrible photo :(




https://lh5.googleusercontent.com/-XM2YpyZUrcc/U2XxfwEIz9I/AAAAAAABr6s/XFE0iN0zAQM/s576/DSC_3691.JPG
Beef fat, to render into tallow.




https://lh6.googleusercontent.com/-TBxKpAWgtgw/U2xZLt5n83I/AAAAAAABsPE/tRoJbyWHVJk/s576/DSC_3738.JPG
Potato.




https://lh5.googleusercontent.com/-KilRNlosuGI/U3CdPOcsZ1I/AAAAAAABuMg/zgV4ySL8GOA/s800/DSC_8966.jpg
Tallow.




https://lh6.googleusercontent.com/-grYZrJ05tus/U3CdWJ0ZouI/AAAAAAABuNc/VB6IXgawTY4/s576/DSC_8990.jpg
First fry.




https://lh6.googleusercontent.com/-CMuVswMRxPY/U3Cd-jVTi9I/AAAAAAABwYo/03dieyD4Dt0/s576/DSC_9124.jpg
Second fry, roasted garlic aioli.

[Culverin]

https://lh3.googleusercontent.com/-5rubGVs3uak/U271qfyHP7I/AAAAAAABtZ8/uWzcu8i0h1o/s1280/DSC_3897.JPG



https://lh3.googleusercontent.com/-oHwbYzqonKs/U3HR9z3exkI/AAAAAAABuys/PoZCA8vSxJs/s1280/DSC_3949.JPG

Cantonese Style Roast Pork

[pintoBC_3sgte]

Looks delicious !

[Culverin]

https://lh5.googleusercontent.com/-VyBgjfoiGyY/U3sOGWAwJPI/AAAAAAABwDE/0UZ3pO6_JKE/s1280/DSC_4087.JPG
Miso Coconut Chicken
Shiro miso.
Coconut milk.

This is the recipe I followed.
Miso Coconut Chicken ? i am a food blog (http://iamafoodblog.com/miso-coconut-chicken/)
It was amazing.




Most photos by Ronin/Ed Eats.


https://lh3.googleusercontent.com/-8LR-i-Wj_wg/U4HGLpK7A_I/AAAAAAABwTU/723tZVPqWbI/s1280/DSC_4101.JPG
If I don't move, they won't notice I'm here.




https://lh3.googleusercontent.com/-ceVXXDDG2Kw/U4VniNF5RWI/AAAAAAABw3s/JwTbVPA6rH0/s1280/sarloprawns-4.jpg
Quickly steamed to release from shell. Meat is essentially still raw.




https://lh5.googleusercontent.com/-G9OmgL1Tsws/U4VnsB-DtyI/AAAAAAABw40/6EK4X3wK8xw/s1280/sarloprawns-13.jpg
Butter poached lobster.




https://lh3.googleusercontent.com/-pzVBDHL4Mnw/U4Vnt1jCt-I/AAAAAAABw5E/rz8gyzroWKg/s1279/sarloprawns-15.jpg
Butter poached lobster scrambled eggs, mini croissant.




https://lh5.googleusercontent.com/-w96UQFMBPTw/U4VnkbYeDKI/AAAAAAABw38/ho17h3XjECc/s1280/sarloprawns-6.jpg
Agedashi tofu.
Sharing is caring.




https://lh3.googleusercontent.com/-48Qcz9T3fgg/U4VnoNzpzrI/AAAAAAABw4U/iihcdi_igA8/s1280/sarloprawns-9.jpg
Steamed spot prawns.
Family recipe vinaigrette dipping sauce.




https://lh3.googleusercontent.com/-1GclJZ1HIrc/U4VnpAR9f6I/AAAAAAABw4c/Y3Zx8yWZ5Xc/s1280/sarloprawns-10.jpg
Amaebi Sashimi (spot prawn).




https://lh3.googleusercontent.com/-GB8SNREJHKY/U4VnqTREHnI/AAAAAAABw4k/eqKlntV6r-c/s1280/sarloprawns-11.jpg
Spot prawn heads, friend and tossed with jiew yeem.




https://lh6.googleusercontent.com/-71wFZDl4iCk/U4VnrcZHWWI/AAAAAAABw4s/F_wC6IdcDjU/s1280/sarloprawns-12.jpg
Mussels, steamed with tom yum coconut milk broth,
finished with thai basil and cilantro.




https://lh5.googleusercontent.com/-2vV6j8-hoQU/U4Vnu7DcBGI/AAAAAAABw5M/VkPMNsPUDKU/s1280/sarloprawns-16.jpg
Amaebi sashimi salad.
Konnyaku, wasabi leaves, Persian cucumber, yuzu dressing.

[Culverin]

https://lh5.googleusercontent.com/-29z7fPdOC7g/U4WqhLUnG1I/AAAAAAABxDY/IRw2YeXtIW4/s1280/DSC_4193.JPG
Spot prawns on toast.
Gewürztraminer, garlic, shallots and cream.
Crispy browned garlic, Italian parsley, Chinese sweet egg bread.

[pintoBC_3sgte]

Any new creations?? Lol shouldn't have come into your thread when I'm so hungry

[Inaii]

I say the same thing to myself every time I come in here pinto :lol

[Qmx323]

Note to self:

Do not view thread when cutting.

[Culverin]

Oh yeah, this thread is waaaay out of date. Like 5 months behind.


This next post are from my annual pub night.
People bring a small tanker's worth of beer.
My fridge can't hold it all and we store in coolers too.

Then I have a 30 liters of oil to fry all the things.



A Song of Beer and Fryer
Shot by Ronin and a non RS friend.


https://lh5.googleusercontent.com/--VBZdC7Y0O4/U5ZjR8xPBJI/AAAAAAAByuE/jwqySFMDqTQ/s1280/sarlofry-1.jpg
Bacon to be beer battered.




https://lh5.googleusercontent.com/-jYJ20kHISC8/U5ZjSXj1-VI/AAAAAAAByuM/T8YwCHAriGA/s1280/sarlofry-2.jpg
Tater tots.




https://lh4.googleusercontent.com/-Ey1Ym-yjy74/U5ZjTOS9g-I/AAAAAAAByuU/2UbqeMlWH2E/s1280/sarlofry-3.jpg
Honey garlic sauce I made.
People were going bonkers over this.




https://lh5.googleusercontent.com/-lCZy-Pv91L8/U5ZjUi-gqII/AAAAAAAByug/GzP7jTPpTJU/s1280/sarlofry-4.jpg
I dredge wings.



https://lh3.googleusercontent.com/-OhFABNbKrb8/U5ZjVqwCL_I/AAAAAAAByuk/B1QSEfLz71Q/s1280/sarlofry-5.jpg
Honey mustard.




https://lh6.googleusercontent.com/-pJ1gZ7C0glI/U5ZjWWRiGNI/AAAAAAAByus/bGVS8EFnBrg/s1280/sarlofry-6.jpg
Salt and pepper.



https://lh5.googleusercontent.com/-pcC_cjBHNJg/U5ZjXJzGfUI/AAAAAAAByuw/ERA4FZXhgl8/s1280/sarlofry-7.jpg
Deep fried gyoza.




https://lh6.googleusercontent.com/-o7QjoxlWhGA/U5ZjX04ErsI/AAAAAAAByu4/B0YwKl7BVTs/s1280/sarlofry-8.jpg
Jiew yeem.




https://lh5.googleusercontent.com/-8JrB2Gws4qM/U5ZjYu5kMXI/AAAAAAAByvA/ydKacGgl5a0/s1280/sarlofry-9.jpg
Honey garlic.




https://lh5.googleusercontent.com/-zo9xzDIwPEY/U5ZjhBYiH8I/AAAAAAAByvw/54hOMlClsLQ/s1280/sarlofry-10.jpg
Beer battered green beans.




https://lh3.googleusercontent.com/-bcTaKH39MF4/U5ZjkH3cQWI/AAAAAAABywE/16Zztp0snyE/s1280/L1003216.jpg
Spring rolls.




https://lh6.googleusercontent.com/-eo7bpyReLvo/U5ZjpDiz9pI/AAAAAAABywg/gMt7hojoK5g/s1280/sarlofry-11.jpg
Beer batter for the bacon.




https://lh5.googleusercontent.com/-Y99eOgt6dmo/U5ZjqsZ4-sI/AAAAAAAByws/LsaIz7wwCdU/s1280/sarlofry-12.jpg
Beer battered bacon.




https://lh6.googleusercontent.com/-FwldCauyzGM/U5ZjvaWaOaI/AAAAAAAByxM/qEBCdTpIAEg/s1280/sarlofry-13.jpg
Korean style spicy wings.




https://lh4.googleusercontent.com/-3nIWEw_ypXI/U5ZjwZOkx4I/AAAAAAAByxU/6Xub9O35W6w/s1280/L1003228.jpg
The vat of oil in question.



https://lh6.googleusercontent.com/-GKO60oFrUgU/U5Zj60VY6hI/AAAAAAAByyM/9JXR45ra64g/s1280/L1003245.jpg
Beer battered zucchini.




https://lh6.googleusercontent.com/-FhPuRU0YT1Q/U5ZkEd-KagI/AAAAAAAByzI/QqBsovd8foo/s1280/L1003263.jpg
More dredging action.




https://lh6.googleusercontent.com/-nVgkGETLrdY/U5ZkFn5BNaI/AAAAAAAByzU/F2QLy0VVwz0/s1280/2W6A9562.jpg
Under a blue sky.




https://lh6.googleusercontent.com/-4IZJ9UrbSDA/U5ZkGjUd64I/AAAAAAAByzY/Mr-2ZXwywJY/s1280/sarlofry-14.jpg
Beer battered mars bar.




https://lh4.googleusercontent.com/-vcNbgmBsJeE/U5ZkNdYobvI/AAAAAAABy0I/sEAHkgoXEHY/s1280/sarlofry-15.jpg
Fried mantou + sweetened condensed milk.




https://lh4.googleusercontent.com/-bKZXFhIlblo/U5ZkUkazNAI/AAAAAAAB17w/OKwb7X61qN0/s1280/2W6A9602.jpg
Agedashi tofu.




https://lh3.googleusercontent.com/-QoIEXw8p7c4/U5ZkaZ6DVsI/AAAAAAABy1g/zNBk9zIrPoc/s1280/2W6A9624.jpg
Eat and drink around the fire.



https://lh3.googleusercontent.com/-jcvR0g1eJGo/U5Zkfs4C1II/AAAAAAABy2A/kgIN4KNv_ac/s1280/2W6A9640.jpg
And ice to end the night.

[bicboi]

^

http://www.reactionpics.com/wp-content/uploads/KWl6pqT-300x297.jpg

[TOS'd]

http://www.reactionpics.com/wp-content/uploads/KWl6pqT-300x297.jpg

[punkwax]

Beer battered bacon...
http://i.kinja-img.com/gawker-media/image/upload/s--TnuPpb8p--/c_fit,fl_progressive,q_80,w_636/18j1ay49v4ndxjpg.jpg

[Culverin]

https://lh6.googleusercontent.com/-c-QSPuao9TE/U4xDdjV7YBI/AAAAAAABxnQ/QFGhKEaj8rg/s1152/DSC_4223.JPG
Sockey on cedar plank.
Zest, dill, fennel, shallots.
In the back, all that with aioli.




https://lh5.googleusercontent.com/-dHA17f9xkp8/U4xDZ4ktgWI/AAAAAAABxmU/z4wwH96CxtA/s1152/DSC_4220.JPG
Scratch made aioli, dill, zest, shallots.




https://lh6.googleusercontent.com/-ZwF04KveL9A/U4xD3XpIdnI/AAAAAAABxm4/6wE9eBmgpPk/s1152/DSC_4244.JPG
I filleted a whole wild socket.
Grilled the leftovers bits. Not waste.




https://lh5.googleusercontent.com/-1KycNAroJ0k/U4xE1mQm0EI/AAAAAAABxkI/RtZOATekHZM/s1152/DSC_4294.JPG
Orange, fennel and shallot cedar plank grilled wild sockeye. Smooshed new potato salad, grainy mustard, crispy fried onions. Red chard, baby spinach orange, more fennel, raspberry and orange vinaigrette.




https://lh4.googleusercontent.com/-d4-Y3rDs81Y/U4xFUcYG5LI/AAAAAAACHm0/PADj17zdw6c/s1152/DSC_4320.JPG
Fried mantou, sweetened condensed milk.

[Culverin]

https://lh3.googleusercontent.com/-sOpFnH5K-rU/U5VZz5TKIvI/AAAAAAAByRM/dJO5tKcTsvA/s576/IMG_20140608_202337.jpg
Ribeye. Crazy high heat. Fire.




https://lh3.googleusercontent.com/-Iwx8JyjrPhc/U5VbAmTfC1I/AAAAAAAByYk/JxXa6hzYGsM/s576/IMG_20140608_193819.jpg
Grilled Korean short ribs.
They come pre-marinated from a Korean butcher and are amazing every time I get them.




https://lh4.googleusercontent.com/-Y9nUBBuxdIY/U5Va9GjeVxI/AAAAAAAByYM/m_0bEtSsyNw/s576/IMG_20140608_192028.jpg
Grilled smokies from a sausage shop near my house. They make and smoke
their own sausages.
Whole pineapple, cut into slices and grilled.

[Culverin]

https://lh6.googleusercontent.com/-1MIxSn_4jwI/U5ZjAbP6ltI/AAAAAAABysw/gF6aXp5OlY4/s1152/DSC_5297.JPG
Jiew yeem tater tots.

[Culverin]

Photos by Ronin.


https://lh3.googleusercontent.com/-gWuef5Y_Rzw/U7C06XvdEzI/AAAAAAAB1Og/cPz7VpM0NzQ/s1280/sarlochicken-7.jpg
My giant vat of oil is at it again.
A deep fry thermometer makes for reliable results.




https://lh5.googleusercontent.com/-4323isYFplI/U7C05kxilcI/AAAAAAAB1OY/1BQSabsvSRY/s1280/sarlochicken-6.jpg
Buttermilk southern fried chicken.




https://lh6.googleusercontent.com/-KpAOf57xNRk/U7C03qqnIwI/AAAAAAAB1OA/XMfhZMlHX6E/s1280/sarlochicken-3.jpg
Chef John's mancake's.
Bacon, cheddar, green onions.
Bacon fat, flour and corn meal.




https://lh3.googleusercontent.com/-GTs3mtLTzQU/U7C04ReV6xI/AAAAAAAB1OI/tnoH6Qe2ISc/s1280/sarlochicken-4.jpg
I was a bit worried. Looked dry.




https://lh3.googleusercontent.com/-fsPx3y3buzU/U7C04z4Pb7I/AAAAAAAB1OQ/TU3b7BAlEeM/s1280/sarlochicken-5.jpg
Color is flavor.




https://lh3.googleusercontent.com/-0NOj-3D_Llk/U7C02yZrxKI/AAAAAAAB1N4/uSlQH-fMnIA/s1280/sarlochicken-2.jpg
Slicing cabbage for slaw.




https://lh5.googleusercontent.com/-AQs5n-7-iew/U7C08aEb8uI/AAAAAAAB1O4/8nT49C-A9lg/s1280/sarlochicken-10.jpg
Buttermilk southern fried chicken, Cajun honey butter.
Mancakes with jalapeno Greek yoghurt.
Cabbage slaw, dijon and horseradish aioli.




https://lh3.googleusercontent.com/-6bmYZUDk0NQ/U7C02P629uI/AAAAAAAB1Nw/F5my9yT4cgU/s1280/sarlochicken-1.jpg
Red wine poached pears.




https://lh6.googleusercontent.com/-vkByChpZWX8/U7C09H7lqmI/AAAAAAAB1PA/T1Rr_bD5urE/s1280/sarlochicken-11.jpg
Red wine poached pears.
Vanilla creme anglais.
Spiced red wine syrup.

[Culverin]

Photos by Ronin.


https://lh5.googleusercontent.com/-nsjYzjdsMcU/U7fBhA3xF-I/AAAAAAAB2QE/6rPhdGE81Nk/s1280/sarloramen2-006.jpg
Blowtorched char siu.
Pork belly, slowly braised in garlic, ginger, aka miso, shaoxing wine and mirin.




https://lh6.googleusercontent.com/-T933-q_OPCU/U8UR8fV3dQI/AAAAAAAB2PE/mhcVcGYj5us/s1280/sarloramen2-6.jpg
Pickled my own menma.
Made my own mayu (black garlic oil). The same stuff Jinya has as their special ramen.



https://lh3.googleusercontent.com/-9AqSlO5ajo0/U8UR-cqwIQI/AAAAAAAB2PU/atnVctYHjm4/s1280/sarloramen2-8.jpg
Tonkotsu Aka Miso Ramen
- Char siu (the pork)
- Ajitsuke tamago (the egg)
- Menma (pickled bamboo shoots)
- Corn
- Negi (green onions)
- Bean sprouts.
- Mayu (black garlic oil)
- Toasted nori (seaweed)

[Culverin]

https://lh4.googleusercontent.com/-G0Xgseza6FI/U7Cal2ncfiI/AAAAAAAB1IE/cG1Y9b8yi18/s1280/DSC_5507.JPG
Honey garlic spareribs

[Culverin]

Once again, photos by Ronin.


https://lh4.googleusercontent.com/-a8x6hhcvSqo/U7aRQHnNZ3I/AAAAAAAB1qQ/D0__CzJdv6o/s1280/sarlochickenrice-1.jpg
More honey garlic spareribs




https://lh6.googleusercontent.com/-9sf9KhqSLP0/U7aRViRZueI/AAAAAAAB1rA/oyp7Y69wZmE/s1280/sarlochickenrice-7.jpg
More jiew yeem tater tots




https://lh6.googleusercontent.com/-bnnUm5-VxoU/U7aRROB39YI/AAAAAAAB1qY/q4sGXYyPF10/s1280/sarlochickenrice-2.jpg
Chicken head




https://lh5.googleusercontent.com/-h2rRvdeSx3E/U7aRR5HrdoI/AAAAAAAB1qg/RW9cl8gD0bk/s1280/sarlochickenrice-3.jpg
Garlic into yellow chicken




https://lh3.googleusercontent.com/-nUfzZhGCWk0/U7aRS3hdgdI/AAAAAAAB1qo/PNJQnR-rVmc/s1280/sarlochickenrice-4.jpg
Green onions inside too, salt rubbing down the skin




https://lh6.googleusercontent.com/-Yj522PkYTRk/U7aRWaD-f6I/AAAAAAAB1rI/Vrb7ivJW1ZE/s1280/sarlochickenrice-8.jpg
Sweated off my aromatics, toasting the rice to make chicken oil rice




https://lh3.googleusercontent.com/-OnbhWefzAEA/U7aRXNzo5rI/AAAAAAAB1rQ/FDDvcAUCOmM/s1280/sarlochickenrice-9.jpg
Cucumber salad, gochugaru to finish




https://lh4.googleusercontent.com/-h2FikcXVWWM/U7aRYEiVFRI/AAAAAAAB1rY/V1-YrhKfCAc/s1280/sarlochickenrice-10.jpg
Breaking down the poached and cooled chicken




https://lh6.googleusercontent.com/-zSPIZgIAycw/U7aRY_3MJBI/AAAAAAAB1rg/fFI2dClJzo4/s1280/sarlochickenrice-11.jpg
Oil rice complete




https://lh4.googleusercontent.com/-9Btz1Z6mvEk/U7aRb2hyoII/AAAAAAAB1r4/ZgaK8b9VmY8/s1280/sarlochickenrice-14.jpg
Chicken rice (aka Hainanese chicken)
- Sprouts, cilantro with crispy shallots.
- Oil rice with kecap manis (sweet syrup).
- Cucumber salad
- 2 Ginger sauces, 1 spicy.

[red_2]

dude....thats off the hook!!!!!

your killing it keep it up

[Culverin]

https://lh5.googleusercontent.com/-swZ6u9kvab4/U7ED06FV2WI/AAAAAAACJu4/6ujND8XXg14/w1523-h1013-no/DSC_5530.JPG
Making menma, (pickled bamboo shoots)
Hot sauce, in a pickling solution.




https://lh4.googleusercontent.com/-HlL_9ukp6Go/U7EDtj6UY3I/AAAAAAAB1Pg/fhs0nkKr7-g/s1280/DSC_5551.JPG
Best served in ramen after 2 weeks

[Culverin]

Here's a little peak into the Japanese inspired dinner I hosted.

Most of food by me. Outsourced a bunch of the grunt work (yay minions. hehehe).
IfUCare handled the ten zaru soba.

Most photos by Ronin (watermarked).
Other photos by random friends.



https://lh5.googleusercontent.com/-L-9_pdY0d1o/U8d2AsxXEJI/AAAAAAAB2Zo/IKrLc0JllzE/s1280/sarlojapanese-3.jpg
Kumamoto oysters, mignonette, horseradish




https://lh5.googleusercontent.com/--9hsfssQgDc/U8d2F9oCP1I/AAAAAAAB2ag/l4raG6AsBxA/s1280/sarlojapanese-10.jpg
Albacore tuna tataki. Homemade pozu. Kaiware, shredded carrot and daikon.

https://lh3.googleusercontent.com/-HTPbCAskE5M/U8jML-RTkAI/AAAAAAAB2kg/KEwj5Aaq8Xk/s800/3W6A0256.jpg
Another view




https://lh6.googleusercontent.com/-A9cJVGGYiPQ/U8d2CwKD2II/AAAAAAAB2aA/quEENv_MR7E/s1280/sarlojapanese-6.jpg
Slicing some tuna with my rarely touched Yoshikane 240mm
^
Up for sale
*shameless plug* :whistle:




https://lh6.googleusercontent.com/-fz-RlyGRgPQ/U8d2JXdlBNI/AAAAAAAB2bA/P7qE9uFh5nM/s1280/sarlojapanese-14.jpg
A play on combining various Japanese ingredients.
- Ajitsuke tamago (the soft-boiled marinated egg you get on ramen)
- Edamame puree
- A reduction of the braising liquid from my aka miso tonkotsu char siu
- Shichimi to finish (the 7-spice chili powder condiment commonly offered with udon)
Served on toasted Chinese egg bread.





https://lh5.googleusercontent.com/-M2gVJtjtJ0Y/U8d2ImYzrKI/AAAAAAAB2a4/t9wJ-g7cRJM/s1280/sarlojapanese-13.jpg
Royal miyagi oysters, scratchmade shallot aioli
This is how I do motoyaki.




https://lh3.googleusercontent.com/-SeBhX7P5f8s/U8d2CLMvcrI/AAAAAAAB2Z4/1553OZFwFLs/s1280/sarlojapanese-5.jpg
Maguro sashimi, sliced.
Served over shredded daikon and shiso leaf
You just don't mess with a good thing.





https://lh6.googleusercontent.com/-OgqUhVVHOBs/U8d2HgXITkI/AAAAAAAB2aw/XsotUmrJCSU/s1280/sarlojapanese-12.jpg
Caesar salad, a very non-Japanese offering mid-meal.
Dressing from scratch (but I didn't need to tell you that did I?)
Anchovies of course, bacon, garlic croutons, shaved parmigiano reggiano. Did you know this is actually Mexican? :eek1: --> Caesar salad - Wikipedia, the free encyclopedia





https://lh4.googleusercontent.com/-yq3yt9u1TxE/U8jMY27QDRI/AAAAAAAB2mI/3LryiHV7Z7A/s1280/3W6A0301.jpg
海老 天麩羅 ざる 蕎麦, 茶 蕎麦
(Ebi tempura zaru soba, green tea soba)served with
大根おろし, 麺汁, きざみ海苔
(Grated daikon, mentsuyu dipping sauce, shredded nori)




https://lh3.googleusercontent.com/-SeNT_t4AZQI/U8d2LFUb5cI/AAAAAAAB2bQ/6oraDs9rr6o/s1280/sarlojapanese-16.jpg
Live uni
Green and red varieties




https://lh4.googleusercontent.com/-cjIsjwfOqmk/U8d2NYp7syI/AAAAAAAB2bo/aHTtUedOBoM/s1280/sarlojapanese-19.jpg
Boom. Found gold.
In the food porn business, this is what we call the "money shot".




https://lh5.googleusercontent.com/-C8oOe1FBDrM/U8d2MoLDxfI/AAAAAAAB2bg/c15ozoCNHvY/s1280/sarlojapanese-18.jpg
Urchin shell, beautiful pattern




https://lh6.googleusercontent.com/-ZvBPTbmr-8w/U8d2OFlmz9I/AAAAAAAB2bw/0FSGcRBWYj0/s1280/sarlojapanese-20.jpg
Uni




https://lh5.googleusercontent.com/-XXOqV4Cr2Wg/U8d2Oy7OYEI/AAAAAAAB2b4/c34ykDOJNnU/s1280/sarlojapanese-21.jpg
Red uni, toasted nori




https://lh3.googleusercontent.com/-Ms7R6OUUx54/U8d2QM7H6UI/AAAAAAAB2cA/ZqUNYy0Th64/s1280/sarlojapanese-22.jpg
Suntory Hibiki 21
A fantastic pairing for the uni.




https://lh3.googleusercontent.com/-w19WaGVUE40/U8d1fyHETWI/AAAAAAAB2VY/z9DppC9fOv0/s1280/DSC_5562.JPG
- Sake kasu (the rice mash leftover from brewing sake)
- Shiro miso (white miso, a sweeter milder version)




https://lh5.googleusercontent.com/-E6FjMM8puDg/U8d1ZefMcCI/AAAAAAAB2Uo/XLkAR-R5KpI/s1280/DSC_5580.JPG
銀鱈 の 粕漬け (gindara no kasuzuke).
Sablefish, sake, kasu, shiro miso.





https://lh4.googleusercontent.com/-Q-kPE5KAUG8/U8d2UbDPVVI/AAAAAAAB2co/EnG3PiDj4Sw/s1280/sarlojapanese-27.jpg
銀鱈 の 粕漬け (gindara no kasuzuke), grilling over wood embers.




https://lh4.googleusercontent.com/-N6-AgFyeZoY/U8d1YH4QzrI/AAAAAAAB2Ug/hbYqbkAL3d4/s1280/sarlojapanese-29.jpg
銀鱈 の 粕漬け (gindara no kasuzuke).
Sablefish, sake, kasu, shiro miso.
- Slaw with honey and rice wine vinaigrette.
- Silgochu on rice.

[pintoBC_3sgte]

Haha nice . I just played with live sea urchin last week as well.

[Obsideon]

Where did you get that 21 year Hibiki?! I finished my bottle that I got from Japan duty-free so fast ... it's one of my favourite!
:sweetjesus:

[Culverin]

The Hibiki was from Japan too.
My friend got it as a gift and brought it over to share.

Don't you have access to the liquor importers?
I'm sure there's a market for it here, let me know if you can ever bring some in.

[Obsideon]

Nope, stupid archaic Canadian liquor laws. Can't import them in if the government doesn't allow it.
I've been trying to bring in YEBISU beer line for YEARS. No such luck. The liquor board has all but ignored me completely now lol...
http://upload.wikimedia.org/wikipedia/commons/thumb/f/f1/YEBISU_BEER_6_item_cans.jpg/1024px-YEBISU_BEER_6_item_cans.jpg

[Culverin]

Couple of photos by Ronin.



https://lh4.googleusercontent.com/-XbBhy6nDcXw/U9YnMpADj6I/AAAAAAAB5pk/oLbbK6m4VO4/s1280/DSC_5605.JPG
Roast bone marrow




https://lh4.googleusercontent.com/-4zr0ca6VsEY/U9YnN3TSF2I/AAAAAAACKhI/5nfo1-rSn8M/s1280/DSC_5608.JPG
Shiro miso, sake steamed clams





https://lh3.googleusercontent.com/-FXR6QVFDcPA/U9YnxV-nh9I/AAAAAAAB5tw/c06BzrmIvK4/s1280/DSC_5639.JPG
Piles of pork belly




https://lh5.googleusercontent.com/-H0uEqE_27Z4/VAnACjbtkqI/AAAAAAAB-Ek/ymJvFoLHQFg/s1152/IMG_20140726_173216.jpg
Soju




https://lh4.googleusercontent.com/-EftmlRGdAvw/VAnAGTWBWwI/AAAAAAAB-FM/apFra74dzDA/s1280/sarlobacon-3.jpg
Grilled pork belly
Shishisto peppers, onions




https://lh6.googleusercontent.com/-szEhZLh-XPY/VAnAIeI34EI/AAAAAAAB-Fc/mfwSTRU8ocg/s1152/IMG_20140726_201903.jpg
Ggaennip from the garden to wrap the pork belly and kimchi.




https://lh5.googleusercontent.com/-G_a6wVtKpuY/VAnAOx5okaI/AAAAAAAB-GU/7hWD75I3uAw/s1152/IMG_20140726_211244.jpg
Our feasting setup.
Cheap beer. grills. Fire. Meat.




https://lh6.googleusercontent.com/-lqQCS38YVh8/VAnAP9WNaLI/AAAAAAAB-Gc/nlqf_9zgWAs/s1280/sarlobacon-6.jpg
Semmifreddo
Frozen Greek yoghurt, winter flower honey, raspberries, toasted pistachios.

[Culverin]

https://lh5.googleusercontent.com/-gxWF5PlaDlI/U-H36ZPasOI/AAAAAAAB61o/H8_WN8UzMwg/s1280/DSC_5682.JPG
Petits Pots de Crème




https://lh6.googleusercontent.com/-ckb369BCUL8/U-RqyNfxu-I/AAAAAAAB8bA/UpmOBEyA_Sk/s1280/DSC_5748.JPG
Duck confit, plum dressing.
Arugula, navel orange, tomato, shallots, pine nuts, crispy fried onions.
Raspberry and winter honey vinaigrette




https://lh6.googleusercontent.com/-nzGlpx-jpJE/U-RrvHGNB4I/AAAAAAAB81g/hNT3QhZjkrI/s1280/DSC_5812.JPG
Matcha macarons, chocolate cream.

[Culverin]

https://lh5.googleusercontent.com/-fsbT7MrcvwQ/U-221q-J2BI/AAAAAAAB74w/7qj1RRKoPuY/s1024/DSC_5885.JPG
Soto Ayam
Indonesian chicken soup.
Similar spices to Indonesian curry, but brighter and more licorice-like flavors from the anise, heavy use of tumeric and Chinese celery.
I grew up with this as a special treat from my eldest aunt.




https://lh4.googleusercontent.com/-LMGPis83mmU/U_W9uJn-osI/AAAAAAAB8vQ/l9sbP2sXS0Q/s1024/DSC_5929.JPG
Apple Galette
Apples, puff pastry, ice cream. What's not to like?

[Inaii]

That apple galette looks delicious!

[Lomac]

How does one become your friend?

:drool:

(Sorry for the thread bump... was looking for something to inspire me for dinner tonight :lol)

[Culverin]

Oh yeah. Haven't updated this thread in a while.
Guess I have a lot of backlog to catch up on.


https://lh3.googleusercontent.com/-JeLqwAW4ELk/U_XAo2AXnQI/AAAAAAAB8mE/trUFcaTv7Lo/s1152/DSC_5995.JPG
Egg Bennys w/ Bacon




https://lh3.googleusercontent.com/-2-2SYGPRMI4/U_8JVLaOcsI/AAAAAAAB9o8/mvnUmXVuxBU/s576/DSC_6018.JPG
Apple crumble

[Culverin]

https://lh3.googleusercontent.com/-hbRcqLGHlMc/VAnA67mvF5I/AAAAAAACBNg/YzVZO95HCt8/s1152/IMG_20140823_233551.jpg
Bone-in Kurobuta Berkshire rib chop




https://lh3.googleusercontent.com/-LKDlJDTfFYQ/U_8GwN035CI/AAAAAAACAzo/L6ZkWOs-FSA/s1280/DSC_6021.JPG
Fried Rice
炒飯 (chow fan) with day-old leftover rice, high heat for 鑊氣 (wok hei), seasoned well enough to standalone.
Each component must be done justice.




https://lh3.googleusercontent.com/-iWga8bORh_E/U_8HYHAxDPI/AAAAAAACA7M/BigQP0T3boc/s1280/DSC_6056.JPG
Deep Fried Pork Chops
Brined in #花雕酒 (shaoxing wine), garlic, Worcestershire, soy, white pepper.
Egg wash, panko.
Repeat (for a double thick coating).
Fry until golden brown and delicious.




combine it all for...




https://lh3.googleusercontent.com/-iq7VQbzdcVI/U_8IkWmUE_I/AAAAAAACxT8/C6-IjmpjC8A/s1280/DSC_6114.JPG
Baked Porkchop Rice
- Kurobuta Berkshire
- Heirloom tomatoes from garden
- Fresh mozzarella.

umami stacked on umami at each stage.

[Culverin]

https://lh3.googleusercontent.com/-ABhFhVXSrAE/VBhNnT2DdCI/AAAAAAACA0o/Hi8eK6we1mk/s576/DSC_6159.JPG
臘肉炒芥蘭 (Lap yuk chau gai lan)
Gai Lan sautéed with Chinese preserved pork belly.
Wok hei! Yay!




https://lh3.googleusercontent.com/-jZPaZTeja-8/VA7ZHh7xCwI/AAAAAAAB_lc/I2veSJDhq1I/s576/DSC_6226.JPG
4 liters of Greek salad
I'm all about eating clean :whistle:




https://lh3.googleusercontent.com/-68YEp1M2olw/VA7Y6LewB4I/AAAAAAACCJs/cJGXaHczd8s/s800/DSC_6196.JPG
Apple crumble, Earnest Salted caramel, English mint
Ashamed of my quenelles.




https://lh3.googleusercontent.com/-UzzgKV2-DIM/VBf8bA6vZRI/AAAAAAACCEs/aKkUHLtY6hQ/s576/DSC_6248.JPG
Chili sardines and avocado on toast
Sourdough fried with the chili sardine olive oil.
Lemon zest, parsley, gochugaru.




https://lh3.googleusercontent.com/-55DRebqe5l8/VA7Y8qKd8eI/AAAAAAAB_j4/vDJkRBTdoLY/s576/DSC_6233.JPG
鶏がら (torigara) ramen
Literally translated, "Chicken carcass"
- Black garlic oil
- Menma (pickled bamboo shoots)
- Aburi char siu (blow torched slow cooked pork belly)
- The whites of a leek
- Shichimi
- Scallions
- Nori (freshly toasted)
Denotes homemade

[Culverin]

https://lh3.googleusercontent.com/-Sk9Q5Qfb4ng/VBf7Wr3ZeSI/AAAAAAACBPE/ZLqJoS9jVXQ/s576/DSC_6484.JPG
Chili con carne
Hand chopped brisket finger meat, toasted whole cumin then ground.
Aged sharp cheddar, Greek yogurt, chives from the garden, sourdough.




https://lh3.googleusercontent.com/-aNYmT4Xbi50/VAnGuZH2dEI/AAAAAAAB_EY/9hniBYOVdDA/s576/10656245_10154561429105052_1116898848_n.jpg
Caprese salad
Heirloom tomatoes from garden, fresh mozzarella, garlic olive oil, balsamic reduction.





https://lh3.googleusercontent.com/-I7KbrrZ4k1o/VAnGxYUejHI/AAAAAAAB_FQ/aqu4sUVYLOk/s576/10638077_10154561428355052_696912525_n.jpg
Duck confit, caramelized mushrooms, shallots, garlic, red wine, cream.
Finished with Italian parsley.

[Culverin]

https://lh3.googleusercontent.com/-QbCnxvuyiaw/VWII8KuRqhI/AAAAAAACzc8/rT00fGmrH7s/s1280/DSC_9244.JPG
Soy Sauce King Stir Fried Spot Prawns




https://lh3.googleusercontent.com/-caKben_w0Ho/VWII__63wAI/AAAAAAACzC4/9x9GvIK5SV4/s1280/DSC_9226.JPG.jpg
Making a mountain out of a prawn hill




https://lh3.googleusercontent.com/-wRlrHYJZMGQ/VWIJBwI5X0I/AAAAAAACzDA/UJySw3kwypI/s1280/DSC_9251.JPG.jpg
Prawns in various stages of prep




https://lh3.googleusercontent.com/-a5Mb2Ae7qC0/VWIKpZ5KNmI/AAAAAAACzLs/uzNEKYhueig/s1280/DSC_9276.JPG
Simply Steamed
Dipping vinaigrette of soy, rice wine vinegar, soy, lime, raw garlic, shallots, garlic chili sauce and cilantro




https://lh3.googleusercontent.com/-ljfDjQX0iEk/VWIK0PjlofI/AAAAAAACzMk/4lI1UoE4hz0/s1280/DSC_9283.JPG
Split in half, wood fire, freshly made garlic butter.



https://lh3.googleusercontent.com/-bnkSwPE3s9U/VWILt8J67jI/AAAAAAACzRs/iWKAjLP7rIA/s1280/DSC_9323.JPG
Spot Prawn Sashimi




https://lh3.googleusercontent.com/-SDswAcU7MLA/VWIMgewLmhI/AAAAAAACzWk/M_lKOVxuDb4/s1280/DSC_9360.JPG
Fire Grilled Miso Butter Sablefish




https://lh3.googleusercontent.com/-KQShz0GL--E/VWIMNRv48KI/AAAAAAACzUs/pFMq3SqDs_Q/s1280/DSC_9346.JPG
Fire Grilled Sablefish, Thai style with chilis, lime and cilantro




https://lh3.googleusercontent.com/-NN-bkvUELDY/VWIM_2WnQ5I/AAAAAAACzZk/V3UeXDdMcGI/s1280/DSC_9383.JPG
Jiew Yeem Fried heads




https://lh3.googleusercontent.com/-shJyeQCODgs/VWINRJ0PG1I/AAAAAAACzbM/k_mmmbSyAtw/s1280/DSC_9396.JPG
Sashimi Salad
Konnyaku, cucumber, lemon zest, silgochu, chive flowers.
Dressing of Rice wine vinegar and winter flower honey.

[Eternal_SiR]

sick work bro.. puts me to shame. :thumbsup::bowrofl:

[Vale46Rossi]

https://31.media.tumblr.com/3840e4ad775110be9d1e8a8de6780519/tumblr_inline_n2wyhzJXN81qe4ieh.gif

[Culverin]

oooooops.
repost.

[Eternal_SiR]

love it. that pork chop on rice.. always wanted to make it at home but always a pain to deep fry inside. Usually do it on the side burner of my bbq. Been creeping your instagram page, so awsome

[Armind]

Random question for Culverin.. do you know how Phnom Penh cook the outer ring on their butter beef dish?

[Expresso]

Culverin you posted the the pork chop rice on Post #164. Deja Vu. Even the commentary is almost the same lol.

But to answer your question, we probably won't find better anywhere. Who's using Kurobuta and Fresh Mozz?!

[Culverin]

https://lh3.googleusercontent.com/-RMqG1i0T1K4/VClTI7ysm1I/AAAAAAACB4U/FPX_fRvmwps/s1152/DSC_6689.JPG
갈비 (galbi)
Korean beef ribs



https://lh3.googleusercontent.com/-kcDf4iKgSX4/VCwqDuH_nsI/AAAAAAACDFw/YzXevkpZZmc/s1152/DSC_6721.JPG
갈비 (galbi)
Korean style grilled beef ribs, sautéed garlic broccoli, kimchi.




https://lh3.googleusercontent.com/-CFU6yQXSiN4/VGHEA4J7YSI/AAAAAAACIxk/Z7llVGmVWNw/s1280/DSC_6665%252520-%252520Copy.JPG
Japadog

[Culverin]

https://www.youtube.com/watch?v=-hCOSQNnPJs

Turn up the volume.

[jinxcrusader]

That is literally perfect, why is it labelled batch #1 as if there needs any improvement/change?!?

[Hondaracer]

not really prepared as sashimi, but man, one of my favorite things are spotted prawns caught fresh and eaten within minutes, its like butter

[Expresso]

Culverin, quick question. Making burgers from scratch. When I threw the patties on the pan tons of moisture just spilled out. So I couldn't get that great crust instead pretty much like steaming them. Any tips?

[westopher]

Was your pan raging hot? It needs to be.

[Expresso]

Was your pan raging hot? It needs to be.

Those were my guesses as well. Heat or Did not pack tightly enough.

[pintoBC_3sgte]

Heat too low. you don't want to over work or over pack your burgs

[westopher]

It's all about time. If the heat is low the moisture melts out before the crust forms then it just steams.
High heat, short cooking time, long rest is a pretty good formula for any meat that doesn't require long cooking times to break down connective tissue. Grinding has already done that job.

[Culverin]

I think these guys pretty much covered it.
Personally, I'm trying to approach everything from a food science point of view.
Perhaps that perspective will help you too.

In theory, a crust shouldn't be too difficult to achieve,
you're looking at 2 major factors at play here, temp and time.

A crust only on forms on a dehydrated product.
Your heat has to be high enough to evaporate to surface moisture as well as overcome all the moisture that gets squeezed out from the inside.

Your temp needs to be:
Min. : High enough to dehydrate the surface and overcome all that moisture
Max : Low enough that you don't burn the outside before the inside is done



Air is a poor conductor of heat. Metal and oil are good ones.
That's why most grilled steaks and burgers won't have an crispy crust, while the areas it contacts the grill grates will be blackened and charred.
You can help this even-ness by giving your patties a light rubbing of oil before the grill.


My preferred method is in the pan to get maximum crispy crust.

A screaming hot pan (cast iron or carbon steel is preferred as they are non-stick and have a high heat capacity).
Pour in a generous amount of high heat oil (I use grapeseed oil from Costco)
Swirl the oil for 5 seconds in the pan to bring it up to temp.
Meat go in. (Any longer and the oil might catch on fire..... get a lid ready to snuff the flames)
Flip often, 15-20 seconds (for a flat piece of meat, basting is bullshit and not required for this kind of cooking)
Remove meat and rest (this way, you can do a batch of 20 burgers
Pour off 3/4 of the oil, add butter
Finish the sear in the browned butter for less than 1 minute


This way, you can do multiple batches of cooking, then just do the final sear to finish right before serving.
This is the exact same way I do my steaks.

https://scontent-sjc2-1.xx.fbcdn.net/t31.0-8/13710501_935138836613999_312282969907212181_o.jpg
You can throw some aromatics in with the butter such as rosemary, thyme or garlic. I used sage in this case.

[westopher]

All good points except be careful with #4.
If your heat is high enough to light your oil, it can give your meats an unenjoyable burnt oil taste.
We look at food from 2 very different perspectives in order to reach the same goal. Its interesting. You look at things much more quantitatively than me. Thats one thing I enjoy about cooking so much. There are so many different perspectives that can make impressive results.

[swiftshift]

I think these guys pretty much covered it.
Personally, I'm trying to approach everything from a food science point of view.
Perhaps that perspective will help you too.

In theory, a crust shouldn't be too difficult to achieve,
you're looking at 2 major factors at play here, temp and time.

A crust only on forms on a dehydrated product.
Your heat has to be high enough to evaporate to surface moisture as well as overcome all the moisture that gets squeezed out from the inside.

Your temp needs to be:
Min. : High enough to dehydrate the surface and overcome all that moisture
Max : Low enough that you don't burn the outside before the inside is done



Air is a poor conductor of heat. Metal and oil are good ones.
That's why most grilled steaks and burgers won't have an crispy crust, while the areas it contacts the grill grates will be blackened and charred.
You can help this even-ness by giving your patties a light rubbing of oil before the grill.


My preferred method is in the pan to get maximum crispy crust.

A screaming hot pan (cast iron or carbon steel is preferred as they are non-stick and have a high heat capacity).
Pour in a generous amount of high heat oil (I use grapeseed oil from Costco)
Swirl the oil for 5 seconds in the pan to bring it up to temp.
Meat go in. (Any longer and the oil might catch on fire..... get a lid ready to snuff the flames)
Flip often, 15-20 seconds (for a flat piece of meat, basting is bullshit and not required for this kind of cooking)
Remove meat and rest (this way, you can do a batch of 20 burgers
Pour off 3/4 of the oil, add butter
Finish the sear in the browned butter for less than 1 minute


This way, you can do multiple batches of cooking, then just do the final sear to finish right before serving.
This is the exact same way I do my steaks.

https://scontent-sjc2-1.xx.fbcdn.net/t31.0-8/13710501_935138836613999_312282969907212181_o.jpg
You can throw some aromatics in with the butter such as rosemary, thyme or garlic. I used sage in this case.

Thanks for sharing, looks super amazing.
Is that basil laying there on top ?

[westopher]

Sage

[Culverin]

oh.

Also.
I should have asked, not that it's super relevant to your question,
What sort of burgers are you making? Thick? Thin? Smash?

Which cuts of meat? Are you doing a mix?
Same grind size, or different depending on the cuts?

At what point are you introducing your salt?

Are you forming the patties, then putting them in the fridge to set?

Are these pure beef + salt burgers?
Do you pepper?
Are you adding in aromatics such as onions and garlic?

Breadcrumbs or eggs as binding agents?



Westopher, I think my approach comes from my cooking background, or lack thereof.
No formal training with techniques, and zero industry experience.
I'm not making the same dish 20+ times a night. And I don't do the prep for that same dish every single day.
Before last week, it's been over a year since I made a burger.
So I have to try to account for and remember each and every single variable, that way if something turns out wrong, I will be able to analyze it and break down the "whys".
And I have to be able to do that a year from now.
Not having a seasoned mentor puts me in a position where "I don't know what I don't know".

Youtube can only teach you so much.

[Expresso]

I'm not gonna lie, I pretty much rely on Serious Eats for 90% of my cooking techniques.

The last time I did a ~65/35 mix of sirloin and brisket.
Similar grind size for both cuts, threw them in the food processor.
Pepper before and salted during cooking. That's it for seasoning.
I didn't let them set very long prior to cooking, 10-15 minutes at most.
No binding agents.

[pintoBC_3sgte]

wondering if you were still at it. Just checked the link at the bottom of your sig. Good to see you still going strong!

[Culverin]

oh, yeah. Life calls and such.
and posting on this forum is not nearly as quick and easy as uploading directly to social media.

Sorry I haven't kept this up.

[pintoBC_3sgte]

Haha all good, just as easy to see your posts pop up on facebook