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bieniek
07-10-2012, 04:34 PM
Lookin good man.

must be damn fresh fish...that one

Namaxy
07-14-2012, 11:00 AM
A restaurant friend gave us a gift of some fresh fish yesterday. I played around with some ideas and this is what I came up with....

Toro tartare with a quail egg yolk...not particularly original..

8544

Albacore with fermented black beans, a pickled cherry creme fraiche and some tempura rock shrimp

8545

Littleneck clam ceviche with a fried squash blossom

8546

Namaxy
07-14-2012, 11:05 AM
Kinmedai with pickled fruit and black bean sesame vinaigrette

8549

Tomago custard, salmon roe in a watermelon soup

8550

stereo.pete
07-14-2012, 11:17 AM
Well, you might as well as close down this thread, what Neal just posted just blew my mind. Nice work bra!

Namaxy
07-14-2012, 08:25 PM
LOL...thanks Pete.

Johnny.B.Good
07-15-2012, 12:45 AM
I don't know what to say about Namaxy's latest post.

Ridiculous.

heldentenor
07-15-2012, 12:50 AM
Namaxy, you're contributing to the cookbook, right?

bieniek
07-15-2012, 06:56 AM
Yup. Goo looking food, interesting mix and presentation.
Namaxy you made me add some new/old pics right here:

http://www.kitchenknifeforums.com/showthread.php/5306-My-Gastronomy?p=126869#post126869

Im not going to double post them here, so check the other thread out.

Jim
07-15-2012, 01:15 PM
Wonderful dishes. :hungry:

Julian Nell
07-15-2012, 07:35 PM
I made steak fried rice today, nothing fancy it was seasened with some soy suace and that's about it.

http://farm9.staticflickr.com/8287/7578531290_3c01fae450_c.jpg (http://www.flickr.com/photos/77342234@N07/7578531290/)


http://farm9.staticflickr.com/8151/7578530094_81d42ba356_c.jpg (http://www.flickr.com/photos/77342234@N07/7578530094/)

Namaxy
07-15-2012, 07:43 PM
Yup. Goo looking food, interesting mix and presentation.
Namaxy you made me add some new/old pics right here:

http://www.kitchenknifeforums.com/showthread.php/5306-My-Gastronomy?p=126869#post126869

Im not going to double post them here, so check the other thread out.

I love how you cook Bieniek. Your presentation is inspiring. Sending you a PM to discuss ideas.

Deckhand
07-15-2012, 08:26 PM
Incredible! Neal.

pitonboy
07-15-2012, 09:05 PM
Chicken Breast stuffed with tomato confit; asparagus, shallots, portabellos, Dauphinois potatoes8576

Justin0505
07-17-2012, 07:56 PM
I've been lurking this thread for a long time but just never seem to have my camera on hand when I'm cooking.
Well, the other morning I was shooting for PT (Rick)'s Harner passaround and I kept the camera out long enough to catch breakfast:

Nothing "fine or fancy" ; but just plain & good:
When I'm just cooking for myself, I often do 1 knife, 1 pan, 1 bowl meals.
I started off with bacon in a carbon pan, then removed the bacon and used some grease to fry the home-fries mix: purple potatos, onion, garlic, Chinese lantern peppers.
Then a some eggs over easy with smoked sharp cheddar.

Then into a big bowl went the potato's, eggs, and topped with a little more cheese, avocado, yellow tomato, the bacon, s&p and a dash of balsamic.

https://lh6.googleusercontent.com/-A1WpkGEd8Ks/UAVOAa2r0QI/AAAAAAAALPo/nLdCmZ2zsvo/s800/IMG_1174.JPG
https://lh6.googleusercontent.com/-uanznk0tR4Y/UAVOjT4fzwI/AAAAAAAALQI/VyVY1gnWdV8/s1280/IMG_1183.JPG
https://lh5.googleusercontent.com/-Xj9VXulLl9s/UAVOvBsDweI/AAAAAAAALQU/Qncbk3eHWkA/s1280/IMG_1186.JPG

Namaxy
07-17-2012, 08:09 PM
Looks delicious Justin!

Johnny.B.Good
07-17-2012, 10:35 PM
Interesting breakfast Justin.

Great pictures.

apicius9
07-18-2012, 12:45 AM
That's a breakfast I would defnitely order in a restaurant - except for the evil avocado, of course (one of the few food items I hate...). And nice pics, too.

Stefan

Johnny.B.Good
07-18-2012, 12:56 AM
...except for the evil avocado, of course (one of the few food items I hate...)

What?! Does this extend to guacamole?

apicius9
07-18-2012, 01:05 AM
What?! Does this extend to guacamole?

Yep, just one of the few food items that don't agree with me, I get sick when I eat avocado. Interestingly, my Mom has the same issues, maybe some genetic quirk.

Stefan

stereo.pete
07-20-2012, 10:09 AM
Oh yeah Justin, that is badass!

GlassEye
07-21-2012, 02:12 PM
A quick post-ride lunch. Fritatta of leftover green beans, mushrooms, chicken, topped with gruyere and pepper; in the new-ish DeBuyer.
http://i821.photobucket.com/albums/zz133/glasseye72/30ebeb7c.jpg

SpikeC
07-21-2012, 08:03 PM
Gotta love the frittatas!

Pensacola Tiger
07-23-2012, 09:05 PM
Bulldogbacchus is generously passing around his Mike Davis gyuto from this thread (http://www.kitchenknifeforums.com/showthread.php/6507-225-Gyuto-W2-with-hamon-for-sale). The knife came today, so what better way to try it out making chicken ponzu.

First, bell pepper and celery.

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Chicken%20Ponzu/814d41fc.jpg?t=1343090449

Then, mushrooms.

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Chicken%20Ponzu/962ced8f.jpg?t=1343090456

Carrots and sugar snap peas.

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Chicken%20Ponzu/e96994cd.jpg?t=1343090465

Chicken (yeah, it's a bamboo board, but I only use it for chicken).

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Chicken%20Ponzu/13acf9a8.jpg?t=1343090473

The chicken, tossed in cornstarch.

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Chicken%20Ponzu/a15c52a0.jpg?t=1343090482

All the veggies in the pan. Not shown is garlic and green onions.

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Chicken%20Ponzu/4e83d2c9.jpg?t=1343090491

Add a mixture of cornstarch, ponzu sauce, oyster sauce, water, brown sugar, and a dash of sesame oil. Cook until thickened. Serve over rice.

Top with sliced green onion tops.

Finis.

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Chicken%20Ponzu/4d7d496d.jpg?t=1343090498

Namaxy
07-24-2012, 07:39 PM
The Ponzu chicken looks delicious. Nice knife too!

Eamon Burke
07-24-2012, 07:51 PM
I have, and will continue, to hate on bamboo boards as much as I can. But I do remember that chicken slipped a lot less on it than on any other board.

Pensacola Tiger
07-24-2012, 08:30 PM
I have, and will continue, to hate on bamboo boards as much as I can. But I do remember that chicken slipped a lot less on it than on any other board.

The knife hardly screamed at all.

Eamon Burke
07-26-2012, 08:32 PM
The knife hardly screamed at all.
:scratchhead: If there is a pun there, I don't get it. :dontknow:


Dinner tonight was something I've been craving: Sweet Green Curry!
https://lh4.googleusercontent.com/-eAzLv-LUO1w/UBGvDQYNfzI/AAAAAAAAAr8/OKOF3jtdRU4/s640/2012-07-26%252015.56.07.jpg
https://lh3.googleusercontent.com/-YaeneLLdE40/UBHY4W8AizI/AAAAAAAAAsU/SDwpGlf0QDI/s640/2012-07-26%252018.17.16.jpg

The light in my house is terrible for pictures. But it was fantastic, and my daughters ate the heck out of it, because I made theirs totally non-spicy.

The smell of lime leaves simmering in coconut milk gives me a serious food boner.

Andrew H
07-26-2012, 09:03 PM
:scratchhead: If there is a pun there, I don't get it. :dontknow:


Dinner tonight was something I've been craving: Sweet Green Curry!
https://lh4.googleusercontent.com/-eAzLv-LUO1w/UBGvDQYNfzI/AAAAAAAAAr8/OKOF3jtdRU4/s640/2012-07-26%252015.56.07.jpg
https://lh3.googleusercontent.com/-YaeneLLdE40/UBHY4W8AizI/AAAAAAAAAsU/SDwpGlf0QDI/s640/2012-07-26%252018.17.16.jpg

The light in my house is terrible for pictures. But it was fantastic, and my daughters ate the heck out of it, because I made theirs totally non-spicy.

The smell of lime leaves simmering in coconut milk gives me a serious food boner.

That looks fantastic, Eamon! Was the dragon fruit for the curry or for snacking?

Ratton
07-27-2012, 06:40 AM
.

The smell of lime leaves simmering in coconut milk gives me a serious food boner.

Hi Eamon,

I was taught to cut up the lime leaves into small pieces and add just before you take it off the heat. Would you please explain how you are using the leaves.

Yes I agree the smell of these leaves is stimulating!! :wink:

Thanks!!!!

Eamon Burke
07-27-2012, 10:35 AM
Yeah the dragon fruit was for splitting with my babies. They loved it!

I just bruised the lime leaves and added them to the pot with the curry paste and last veggies. I know it's not exactly traditional order, but I had to mix some things up. Since I can only get canned coconut milk, it won't break, so I have to cook the chicken in coconut oil itself, and there is no insulation for the curry paste mix, the oil will just burn it. Given the fresh herb nature, I opted to cook the chicken, then add the coconut milk, heat it up, then add in the eggplant and pepper with the lime leaves, and after it softened, I put in the curry paste, and some basil stems, lemongrass scraps, zest, and a few more lime leaves and turned my stove down as low as it would go, for as long as it took to cook the rice.

We ate a LOT of curry last night.

Bulldogbacchus
07-29-2012, 01:48 PM
scallops, seared in a cast iron skillet, over crabmeat risotto.http://i1137.photobucket.com/albums/n520/bulldogbacchus/Food/DSC_2711.jpg

More here http://mattstable.blogspot.com/

apicius9
07-29-2012, 01:49 PM
nice sear, love scallops!

Stefan

Bulldogbacchus
07-29-2012, 01:50 PM
Figs, stuffed with goat cheese and wrapped in prosciutto, cooked in the Big Green Egg

http://i1137.photobucket.com/albums/n520/bulldogbacchus/Food/DSC_2700.jpg

Bulldogbacchus
07-29-2012, 01:52 PM
nice sear, love scallops!

Stefan
Thanks, me too!!

Johnny.B.Good
07-29-2012, 02:00 PM
Those look like some delicious dishes Bulldog.

Well done!

Bulldogbacchus
07-29-2012, 02:24 PM
Those look like some delicious dishes Bulldog.

Well done!

Thank you, sir.

Eamon Burke
07-29-2012, 04:05 PM
mmmmmm those figs!

stereo.pete
07-31-2012, 01:13 AM
mmmmmm those figs!

ditto

sw2geeks
07-31-2012, 08:13 AM
That looks great! My wife picked up some figs the other day. If there are still any left I will give them a try :)

Namaxy
07-31-2012, 09:56 AM
great looking figs!

Lucretia
07-31-2012, 12:00 PM
Those all look great!

Bulldogbacchus
08-01-2012, 05:45 PM
Thank you, ma'am.

Lucretia
08-01-2012, 07:12 PM
Not worth a picture, because it looks kind of bland, but it's finally the season for fried green tomatoes. Great for breakfast with scrambled eggs.

Namaxy
08-01-2012, 07:59 PM
Not worth a picture, because it looks kind of bland, but it's finally the season for fried green tomatoes. Great for breakfast with scrambled eggs.

We, and my wife in particular, love fried green tomatoes. Would love to know your method as the ones I've tried are pretty uninspired. We finally have ripe tomatoes here in MA, so I made a puff pastry tomato tart. Ultimately though, when the later varieties ripen, I like them on their own with just a little salt.

EdipisReks
08-01-2012, 08:03 PM
i'm doing a Pepin style chicken with caramelized onion and kale under the skin, roasted on a sheet pan (i'd never taken the wish bone out first, until i caught an old Pepin and Child episode a couple days ago, and for all the chickens i've roasted, i don't know why i didn't, now that i've done it) along with some colcannon potatoes.

AFKitchenknivesguy
08-02-2012, 04:18 AM
A few pics I took after awhile of not using my BGE, it's good to be home. First up is pork tenderloin with panchetta with herb de provence rub:

http://i559.photobucket.com/albums/ss35/jherm77/iphone012.jpg

http://i559.photobucket.com/albums/ss35/jherm77/iphone011.jpg

Half chicken, kosher salt and pepper:

http://i559.photobucket.com/albums/ss35/jherm77/iphone013.jpg

Chicken thighs with herb de provence smoked with applewood and mesquite:

http://i559.photobucket.com/albums/ss35/jherm77/iphone014.jpg

AFKitchenknivesguy
08-02-2012, 04:21 AM
This is where I was:

http://i559.photobucket.com/albums/ss35/jherm77/iphone001.jpg

Not too bad, no complaints.

Namaxy
08-02-2012, 10:54 AM
Glad you're home safe Jason. Food looks great!

Lucretia
08-02-2012, 11:21 AM
Tomato tart sounds WONDERFUL!

For fried green tomatoes, I like to use tomatoes that are just starting to get a little bit of blush to add some sweetness. I just slice them very thin, dredge them in whole wheat flour, and fry them in a skillet with a little olive oil until they're golden brown and starting to get a little crispy, and salt them as they come out of the pan. (I've veen using sea salt.) You get that sweet/tart tomato flavor, a little nuttiness from the flour, salt and olive oil. They're at theirvery best when you stand at the stove and eat them as soon as they come out of the pan. If they sit too long they get mushy and go downhill in a hurry.

Lucretia
08-02-2012, 11:21 AM
Glad you're home safe Jason. Food looks great!

+1

Bulldogbacchus
08-02-2012, 12:14 PM
The Texas version fries them with corn meal....

http://i1137.photobucket.com/albums/n520/bulldogbacchus/Food/013.jpg8909
http://i1137.photobucket.com/albums/n520/bulldogbacchus/Food/014.jpg

Jim
08-02-2012, 01:23 PM
So many great posts lately. Keep them coming!

heldentenor
08-02-2012, 01:55 PM
Yeah, keep them coming and consider submitting them for the KKF cookbook!

Lucretia
08-02-2012, 04:08 PM
This one's a little too ripe, but I figured I'd take one for the team and cook up a batch for breakfast and take pictures. I like thin slices. The one on top is probably a little too thin, but I'll eat it anyway--just for you guys!


8916



Very light coating of whole wheat flour:


8917



Fry them up in some olive oil:


8918



Add a little salt, and dig in:


8919



This one's what I consider to be just about perfect. Thin enough to be crispy and hold its shape without wilting, but still juicy inside.


8920

Lucretia
08-02-2012, 11:12 PM
One more for today--baby back ribs on the smoker. You'll have to picture the coleslaw, fresh rolls, cold beer, and a great old "B" horror movie with William Shatner ("Kingdom of the Spiders") yourselves.




8922

Bulldogbacchus
08-03-2012, 12:09 AM
I'm hooked. Sign me up.

sw2geeks
08-03-2012, 12:24 AM
Shoot, now I want me some tomato chips...

miketayl0r
08-04-2012, 11:52 PM
Kielbasa corn dog, bread & butter pickles, and mustard ketchup made from scratch. Tomato caviar, red onion, and .
Playing around :thumbsup:
http://i45.tinypic.com/wjxcfk.jpg

apicius9
08-04-2012, 11:59 PM
Again, very nice posts! Never heard of tomato chips, could eat several pig's worth of the smoked ribs right now - I would even listen to Shatner 'sing' for some of those - and this is the first time ever that I found a corn dog appealing (or even belonging into the food category...).

Stefan

miketayl0r
08-05-2012, 12:22 AM
Fried egg puree, warm heirloom tomato, porkbelly, buttered toast croutons, bitter greens, chili oil.
http://i46.tinypic.com/107jths.jpg

miketayl0r
08-05-2012, 12:26 AM
Fried benton's bacon oniguri, peach/kimchi puree, sweet soy.
http://i49.tinypic.com/5p4fbs.jpg

sorry to post so many in a row. these are from the past couple weeks. being a new member and all i figured i needed to catch up

Bulldogbacchus
08-05-2012, 08:47 AM
Beautiful!

WildBoar
08-05-2012, 12:26 PM
What all is in the fried egg puree besides, well, fried eggs? Your dishes look awesome!

Zwiefel
08-05-2012, 04:02 PM
dress rehearsal for a new menu I put together for an Indian cooking class I teach.

https://sphotos-a.xx.fbcdn.net/hphotos-ash3/s720x720/556622_10151048788719415_1994813200_n.jpg

Left-to-right: chunky veg raita, plain rice, hot-n-sour tilapia curry (Goan style), prawn pickle, green chile pickle.

Not pretty but awfully tasty!

Zwiefel
08-05-2012, 04:16 PM
Something totally original that I came up with about 15 years ago: smoked marinara sauce. the first week of july here in arkansas is kind of the peak season for various veg so I go out to the farmer's market and pickup a bunch to make the sauce.

https://sphotos-a.xx.fbcdn.net/hphotos-ash4/s720x720/487708_10151040719614415_874965865_n.jpg
This year's haul was 74lbs of eggplant, tomatoes, yellow squash, jalepenos, garlic, and onions.

https://sphotos-a.xx.fbcdn.net/hphotos-snc7/s720x720/311692_10151040728814415_315475686_n.jpg
Tomatoes go in the smoker for about an hour at ~220F with a bit of hickory.

https://sphotos-a.xx.fbcdn.net/hphotos-ash4/s720x720/399370_10151040940434415_1322670137_n.jpg
Other veg goes on the weber for a bit of color

https://sphotos-b.xx.fbcdn.net/hphotos-ash3/s720x720/531192_10151040944639415_931038895_n.jpg
results all goes into the FP to be pureed, then into stock pots (1 5gal pot, 2 2gal pots, 9 gal total).

https://sphotos-a.xx.fbcdn.net/hphotos-prn1/s720x720/564140_10151040952244415_1496682699_n.jpg
some oregano, thyme, and EVOO goes in. salt must wait until final volume is pretty close as this will reduce by about 1/2. In fact, when this is done it all fits into the center pot (about 5 gal).

https://sphotos-a.xx.fbcdn.net/hphotos-ash4/s720x720/311608_10151041606479415_1024033285_n.jpg
portioned out into 20oz containers to be frozen and used throughout the year.

https://sphotos-a.xx.fbcdn.net/hphotos-ash4/s720x720/487792_10151041607299415_1760800246_n.jpg
closeup of final product.

one friend took some home and called me back after it thawed, given the color and smell he thought I accidentally gave him BBQ sauce!

Best served with cheese-filled ravioli...

apicius9
08-05-2012, 04:23 PM
Nice! Mmh, I always wondered how to make idlis and sambar - is that feasible, do you have a recipe?

Stefan

Zwiefel
08-05-2012, 04:41 PM
Man, I just love some of these high quality pics. :Ooooh: I gotta get me one of those cameras now. Any rec?

I dunno if you are still interested in a rec...but I got the Canon S100. It's the best compact camera on the market right now. Easy to do everything automatically, but also can be fully manual...and there are lots of cool in-camera effects for your photos. I'm sure lots of folks here will recommend DSLR's--and they do take amazing photos--but the nice thing with the compact is that it's easy to have it with you, fits in a pocket and really does take a great photo. I can share some pics if you are interested.

Zwiefel
08-05-2012, 04:46 PM
Nice! Mmh, I always wondered how to make idlis and sambar - is that feasible, do you have a recipe?

Stefan

Idlis will require an "idli steamer"...like this:
http://myhometastes.files.wordpress.com/2011/06/dsc01713.jpg

To get the proper shape/size. I can PM you a recipe for Idli.

Here is a photo series of me making sambar as well as the sambar powder (nice to have on hand if you are going to make sambar regularly):
https://www.facebook.com/media/set/?set=a.500330894414.276058.144012669414&type=3

I can send you recipes for that via PM as well.

Zwiefel
08-05-2012, 06:28 PM
So I just moved to Texas about a month ago. My grandpa lives here and he has a small collection of Lodge camp Dutch ovens that he can't use because he's too old to mess with building a campfire. So myself and a buddy Surprised him by building him a steel table for the Dutch ovens. Yup, it's ugly but it was built using only free scrap my friend had on his property. It's also much sturdier than the table that Lodge sells for $250 and is wide enough for 3 ovens. I've always been a cast iron fan and wanted to build one of these tables so once I realized how much my grandpa would enjoy this I knew I had to do it. He was absolutely ecstatic when we showed it to him. The innagural cook was some simple baked beans to compliment some ribs we smoked and then the next morning I made a big ol one pot breakfast of eggs, homemade sausage, potatoes and onion. We all had a blast using it and look forward to experimenting with this method of cooking even more

http://i1262.photobucket.com/albums/ii611/muyautentico/95b5806e.jpg
http://i1262.photobucket.com/albums/ii611/muyautentico/fdf96a5d.jpg
http://i1262.photobucket.com/albums/ii611/muyautentico/f5fa665b.jpg

VERY cool. Been thinking about building an outdoor kitchen for a while now...this will have to be part of the design!

Zwiefel
08-05-2012, 06:54 PM
Monster frittata in a monster De Buyer carbon pan

http://i143.photobucket.com/albums/r141/mpukas/frittata_06-24-12_1.jpg

that fritatta looks amazing. I'm going to have to give it a try....

miketayl0r
08-05-2012, 07:32 PM
Fried egg puree, warm heirloom tomato, porkbelly, buttered toast croutons, bitter greens, chili oil.
http://i46.tinypic.com/107jths.jpg


What all is in the fried egg puree besides, well, fried eggs? Your dishes look awesome!

Eggs over easy, EVOO, mustard powder, rice wine vin, s&p. Water to adjust consistency

Mike9
08-07-2012, 05:17 PM
Lasagna - with grilled egg plant in place of noodles, pork sausage, roast red pepper, a fresh tomato sauce infused with infused EVOO & white truffle oil, ricotta and freshly grated Parmigiano and Romano. Pics when it comes out of the oven.

Salty dog
08-14-2012, 08:22 AM
Not terribly fancy but sure is fine.

http://i1036.photobucket.com/albums/a442/Saltys_knives/scallopsnpesto.jpg
http://i1036.photobucket.com/albums/a442/Saltys_knives/pr.jpg
http://i1036.photobucket.com/albums/a442/Saltys_knives/boneinfilet.jpg

knyfeknerd
08-14-2012, 08:34 AM
Those scallops are callin' my name salty!!! For breakfast even. Love the sear on em. All that sweet caramelized scallopy goodness.

Namaxy
08-14-2012, 09:15 AM
That is some perfectly cooked goodness Salty! Put me down for those scallops for breakfast too...

Salty dog
08-14-2012, 09:16 AM
Oops, missed this one.

http://i1036.photobucket.com/albums/a442/Saltys_knives/fruit.jpg

mr drinky
08-14-2012, 02:28 PM
That meat got my pavlov juices flowing. Tasty pics.

k.

Deckhand
08-14-2012, 03:29 PM
It looks like what I like too cook at home. Steak,shrimp,scallops,asparagus. Artichokes are regulars at our home too.Doesn't get much better. Great food Salty.

apicius9
08-14-2012, 04:22 PM
That piece of prime rib (I assume) will make most of us drool and Dave gag ;) Great pics!

Stefan

mano
08-16-2012, 01:17 PM
Salty, how are those shrimp prepared?

Salty dog
08-16-2012, 03:38 PM
brushed with a heavily herbed and garlic butter, grilled, served with grilled polenta and smoked tomato beurre monte

mpukas
08-16-2012, 09:15 PM
very impressive, Salty

schanop
08-21-2012, 01:08 AM
This was going to be fried sand whiting, one of my favourite fish from fish 'n chips shops.

https://lh3.googleusercontent.com/-Lzs5Jas0y00/UDMWSlV5olI/AAAAAAAAAnY/2BFsFJGMUa0/s800/hide_whiting_before.jpg
https://lh5.googleusercontent.com/-je35a62fTJs/UDMWYQzIIxI/AAAAAAAAAng/SLleJ3_5MKw/s800/hide_whiting_after.jpg

Saw Sarah's post about Hide deba (http://www.kitchenknifeforums.com/showthread.php/7971-Sara-s-Pick-Minimalistic-Pouch) before going out shopping and this was the result :doublethumbsup:

DwarvenChef
08-21-2012, 03:12 AM
Very nice :)

Jim
08-21-2012, 10:28 AM
looks great!

Mucho Bocho
08-21-2012, 10:53 AM
I'll be posting the results of my annual Outter banks fishing trip. I bought a Ichimonji 210 Blue #2 deba that has been sitting on my rack, entirely unused until Friday. Going after the grouper. A shot from last year:

http://i1051.photobucket.com/albums/s426/dennismpintoii/photo.jpg

apicius9
08-22-2012, 01:30 AM
O.k., no pictures, I know... But I just had a ripe heirloom tomato that was sweet, juicy and tasted just like - tomato. With some fresh bread, a few slices of prosciutto di Parma. Sometimes it takes really just the simplest things to create a memorable culinary experience. And at the same time it's kind of sad that one tasty tomato stands out of the rest of the watery red things I find in the markets.

Stefan

Mucho Bocho
08-22-2012, 08:47 AM
Stephan agreed. Lately I've been having a ripe Haas avocado well salted (maldon and herbmal) drenched in lime juice for breakfast. Also, my Cherokee purple heirlooms are just starting to ripen. I swear that if you pull a mostly ripe tomato and let it ripen further maybe a day or so on the counter, the flavor is much sweeter and pronounced. No insignificantly either.

mpukas
08-22-2012, 02:08 PM
Did a dinner for my clients that have a house at the very top of Bachelor Gulch, in Beaver Creek, CO. Five adults, five kids (6-10 yrs old). The kids eat first, and then get to run around and cause havoc.

Kitchen
http://i143.photobucket.com/albums/r141/mpukas/so%20good/Dhanda_08-18-12_kitchen.jpg

Kids
panko crusted tilapia, fried brown rice w/ egg & fresh corn, sautéed veggies of farmer's market produce - fresh corn, summer squash, onions, heirloom purple, yellow & white baby carrots (bad pic)
http://i143.photobucket.com/albums/r141/mpukas/so%20good/Dhanda_08-18-12_kids_fish_fried-rice_suated-veg.jpg

First
Sweet potato corn bisque w/ bacon lardons, diced chilies, cilantro
http://i143.photobucket.com/albums/r141/mpukas/so%20good/Dhanda_08-18-12_sweet-potato-corn-bisque_1.jpg
http://i143.photobucket.com/albums/r141/mpukas/so%20good/Dhanda_08-18-12_sweet-potato-corn-bisque_3.jpg

Second
Salad of red and orange tomatoes, two cucumbers, purple & green basil, honey mustard lime shallot vinaigrette
http://i143.photobucket.com/albums/r141/mpukas/so%20good/Dhanda_08-18-12_tomato-cucumber_salad_2.jpg

Main
Sesame coated grilled marinated tuna, panko crusted halibut, wide rice noodles in red curry coconut broth with broccolini & Thai basil; chili soy dipping sauce
http://i143.photobucket.com/albums/r141/mpukas/so%20good/Dhanda_08-18-12_tuna-halibut_curry-noodles_1.jpg
http://i143.photobucket.com/albums/r141/mpukas/so%20good/Dhanda_08-18-12_tuna-halibut_curry-noodles_3.jpg
http://i143.photobucket.com/albums/r141/mpukas/so%20good/Dhanda_08-18-12_chili-dipping-sauce.jpg

Dessert
12 egg chocolate soufflé (using Splendido's recipe utilizing a chocolate pastry cream), vanilla crème anglaise, grilled Palisades peaches and fresh strawberries in a balsamic reduction
(sorry, didn't get a photo of that one - damn it)

Mucho Bocho
08-22-2012, 02:16 PM
MP Beautiful! Great menu too. I'm sure everyone was happy. Also, very good childrens menu too. i might have to pull out that fried rice tonight.

Johnny.B.Good
08-22-2012, 03:21 PM
What an amazing looking menu!

Namaxy
08-22-2012, 06:17 PM
Well done!!

TamanegiKin
08-23-2012, 10:51 PM
We had some visitors from Momofuku a little while back and I did my best to recreate one of their older dishes for 300 of our staff. The guys were awesome and signed a bunch of lucky peach mags for us.
Anyway here it is, my humble attempt at Momofuku's cured hamachi.
http://i1177.photobucket.com/albums/x350/tamanegikin/IMG_20120725_111004.jpg

knyfeknerd
08-23-2012, 11:11 PM
That hamachi looks delicious. I want to eat my computer right now!

TamanegiKin
08-24-2012, 01:52 AM
That hamachi looks delicious. I want to eat my computer right now!
Lol thanks knyfeknerd!

schanop
08-24-2012, 07:56 AM
Spring is around the corner, and today was warm, so it was a good day to fire up the charcoal grill.

Grilled dry aged grass fed tri-tip and some vegetable for a quick Friday lunch with misus.

https://lh6.googleusercontent.com/-owj8qv20h-I/UDdqohFB0AI/AAAAAAAAAoA/D8exWUXR7pU/s640/IMG_2506.JPG

Lucretia
08-24-2012, 09:43 AM
:hungry:

cnochef
08-24-2012, 10:18 AM
That all looks delicious! Can I give you a pointer though? If you let that tri-tip rest a bit longer, all those wonderful juices will get sucked back into the meat and they won't run when you cut it.


Spring is around the corner, and today was warm, so it was a good day to fire up the charcoal grill.

Grilled dry aged grass fed tri-tip and some vegetable for a quick Friday lunch with misus.

https://lh6.googleusercontent.com/-owj8qv20h-I/UDdqohFB0AI/AAAAAAAAAoA/D8exWUXR7pU/s640/IMG_2506.JPG

schanop
08-24-2012, 10:44 AM
Roger .. It was late off the grill, almost 3pm and we were too hungry :-)

stevenStefano
08-24-2012, 12:20 PM
Nothing too fancy, a chorizo and red pepper soup I made today

https://dl-web.dropbox.com/get/Public/IMAG0208.jpg?w=f832ce68

cnochef
08-24-2012, 01:17 PM
Hey I've been there. Too hungry to wait, I get it!

Roger .. It was late off the grill, almost 3pm and we were too hungry :-)

schanop
08-25-2012, 03:20 AM
Ribs with a view.

https://lh3.googleusercontent.com/-TsG9ggVgRps/UDh75KZyFvI/AAAAAAAAAok/k0pXKMB5yHc/s800/ribs.jpg

These back ribs should be ready for evening snacks in a two or three hours.

knyfeknerd
08-25-2012, 04:41 PM
What time should we come over? Do you need us to bring anything???

schanop
08-25-2012, 05:06 PM
If you actually coming this way, any time :-) I'll watch your plane flying over botany bay and landing at the sydney airport while keeping the ribs cooking.

And a collection of knives in a pouch to be appreciated and admired would be cool.

knyfeknerd
08-25-2012, 05:08 PM
Well I was only jealous first about the ribs.........

Namaxy
08-25-2012, 11:11 PM
Looks tasty Schanop! How far are you from Homebush bay (renamed Wentworth point for the Olympics)? My company did a project there many years ago.

schanop
08-26-2012, 01:41 AM
It was nice, given that I don't practise smoking ribs too often. Butcher here usually cuts very close to the bone and don't leave much meat on, so it is a little uneconomical. These ribs were quite meaty, given AU standard; spring was around the corner, weather was nice and warm; then it was a good time to pull out weber to work again.

From Homebush to where we are (close to the air port -- in the distance background behind the bush) is about 10-12 miles, or about half an hour drive in good traffic.

Salty dog
08-26-2012, 01:46 AM
Can you barbeque on a balcony? Does it taste the same? Really?

schanop
08-26-2012, 02:45 AM
Gotta make do. Not everyone can afford what you can, Salty.

Jim
08-26-2012, 07:45 AM
The irony is, BBQ evolved from making do with whatever you could scrape together, using with the cheapest cuts of meat and trimmings.

BBQ is a lot like religion, if you have the faith, it does not matter much where you practice it.

Mucho Bocho
08-26-2012, 08:59 AM
Good one Jim!

Salty dog
08-26-2012, 09:07 AM
Gotta make do. Not everyone can afford what you can, Salty.

I wish I had a balcony. The wife has one house, the daughter the other. I live in a restaurant.

One reason I LOVE Sundays. I have the place to myself.

cookinstuff
08-26-2012, 02:28 PM
Balcony barbecuing is great, until pigeons start having sex in your bbq at night and you have to 'protect' your property

Jim
08-26-2012, 06:28 PM
BBQ's Squab!

Mike9
08-26-2012, 07:20 PM
I made grilled shark tacos topped with eel sauce and a slaw with lime/sesame dressing. Steamed some fresh local corn and grilled some fresh little red potatoes. Washed it down with a black & brown (Porter and 8-Barrel triple IPA) What a nice meal and too bad we had no room for some lemon pie . . . well maybe in an hour.

Jim
08-28-2012, 02:21 PM
Just to keep the monster sized meat theme going- a 19 lb Brisket.
http://badgerandblade.com/gallery/displayimage.php?imageid=37404 (http://badgerandblade.com/gallery/showimage.php?i=37404)

http://badgerandblade.com/gallery/displayimage.php?imageid=37439 (http://badgerandblade.com/gallery/showimage.php?i=37439)

I will get a few sliced photos up when I rest up.. haha:doublethumbsup:

schanop
08-28-2012, 05:05 PM
Mmmmmmm breeeskeet :biggrin:

Looking good, sir.

AFKitchenknivesguy
08-28-2012, 05:17 PM
Love it Jim, wish I had more time to do this stuff!

Zwiefel
08-31-2012, 09:32 PM
I saw someone on the forum posting about spiral-cut hotdogs/sausage, so I gave it a try with some Beer Brats:
9498

Final product:
9499

Cool idea, thanks!

Huaya - Lucy Lu
09-01-2012, 03:22 AM
Wow Thats some pretty food! Can you break it down for us?

Maybe i will try on the juicy soup:razz: But the other two, god, could you juice for it?
Or some oil?

Zwiefel
09-01-2012, 11:06 PM
Beef in cardamom sauce and curried omelette:



9514

Also, garlic naan, Andhra-style Prawn pickle, green chile pickle, and yogurt....complete story:

https://www.facebook.com/media/set/?set=a.10151168891739415.469485.144012669414&type=3

Good day in the kitchen.....

schanop
09-02-2012, 12:07 AM
Today is a father day in Oz, and it is my first. So straight ahead Sunday grilling on a balcony for now and just relying on good ingredients.

https://lh4.googleusercontent.com/-Qr0SHPaQjX4/UELY0JpH59I/AAAAAAAAApU/D10kBETBg5g/s800/sunday_grill0.jpg
https://lh4.googleusercontent.com/-pSO-FnTKJRA/UELY0CRpdqI/AAAAAAAAApQ/ni6yUgG6qHM/s800/sunday_grill1.jpg

T-Bone and Wing Rib of 3 weeks' plus dry aged, grass fed, Taralga Spring Beef from Pino's dolce vita (my favourite local Italian butcher) down the road. Finished with olive oil, salt, and 12 years traditionally aged balsamic vinegar.

Minimal knives involved, just Shun steak knives, and newly acquired Yoshikane rebranded,Tetsujin 150mm SKD petty.

Lucretia
09-02-2012, 01:17 AM
Lots of cooking today.

Oven roasted tomatoes, before and after:


9522

9523



Did some baking:


9524



And for dinner tomorrow--BUTTS! (About to go in the oven at 200 degrees; they'll be perfect tomorrow.)


9525

Also put up a bunch of tomatoes in the freezer and baked a batch of sandwich rolls.

Will sleep well tonite! :sleeping:

schanop
09-02-2012, 03:54 AM
Looks yummy, mrs.

bieniek
09-02-2012, 04:07 AM
Thats awesome Lucretia, I really mean it.

Lucretia
09-03-2012, 12:22 AM
Thanks, guys! Here are the butts done--a little over 8 1/2 lbs of pork when it was cleaned up.



9536

hax9215
09-03-2012, 01:45 AM
Looks good, Ms. Lucretia. And no Sous Vide!

Hax the Cook CLEAVERS RULE!!! :D

Eamon Burke
09-03-2012, 03:20 AM
Beef in cardamom sauce and curried omelette:



9514

Also, garlic naan, Andhra-style Prawn pickle, green chile pickle, and yogurt....complete story:

https://www.facebook.com/media/set/?set=a.10151168891739415.469485.144012669414&type=3

Good day in the kitchen.....

That. Looks. Amazing.

Mucho Bocho
09-03-2012, 08:33 AM
HAX, you're a funny guy, I think?

Namaxy
09-03-2012, 11:44 AM
Great looking food all three of you!! From curry to steak to BBQ...nice:doublethumbsup:

Zwiefel
09-03-2012, 01:06 PM
That. Looks. Amazing.


Great looking food all three of you!! From curry to steak to BBQ...nice:doublethumbsup:

Thanks guys! The cardamom dish is one of my favorites, I've never seen anything like it anywhere...uses 100 green cardamom pods for 6lbs of meat (traditionally lamb, but that's difficult to find around here), the dry heat from frying for so long essentially eliminates the camphor elements normally associated with green cardamom, leaving the floral/perfumy elements behind.

Zwiefel
09-03-2012, 07:43 PM
Started off with a bit of tuna sashimi:



9633

got to use my soy sauce bowls from a trip to Atlanta in the mid-90's:
9634 9635


And have a bit of fun with some Sushi erasers, a gift from a friend:
9636

Not the best tuna sashimi I've ever had to be sure...but not bad for land-locked Little Rock....

going to make some toasted baugette rounds with Champignon triple cream cheese, hot salami, lox, and scallions later tonight...saw some nice baugettes at the grocery and wanted to make use of them...

Zwiefel
09-03-2012, 09:32 PM
I rarely do anything similar to hors dourves, or anything that seems "fancy"...but was in an odd mood today and decided to try a little of both:


9651

Toasted baugette, Champignon triple cream cheese, hot sopressata, lox, scallions. Entirely satisfactory.

So ends a 5 day vacation....back to the "real" world....

Crothcipt
09-05-2012, 03:10 AM
wow Z. those are some sweet looking tuna. Did you cut that up?

Zwiefel
09-05-2012, 11:21 AM
wow Z. those are some sweet looking tuna. Did you cut that up?

Yeah, it's a bit sloppy...I'm afraid I'm quite ignorant about how to slice sashimi. :O Also, my options are a bit limited given my starting material is always a tuna steak instead of a cho (I think that's the right word for a tuna "primal").

Deckhand
09-05-2012, 02:41 PM
Lox baguettes. Yum...

Lucretia
09-05-2012, 03:07 PM
Pizza a few days out...just stirred up the poolish for the crust...

Eamon Burke
09-05-2012, 04:06 PM
If you come to my house, I'll show you how to slice Sashimi and you show me some Curry tricks. We'll eat like kings for a day.

Zwiefel
09-05-2012, 04:29 PM
If you come to my house, I'll show you how to slice Sashimi and you show me some Curry tricks. We'll eat like kings for a day.

Sold!

Zwiefel
09-06-2012, 04:18 PM
Pizza a few days out...just stirred up the poolish for the crust...

I wasn't familiar with this term...after a bit of wikipedia'ing, I see that a sponge (which I am familiar with) is a form of this...as are wild/sourdough types.

Also called a Biga in Italian. In case anyone else is interested: http://en.wikipedia.org/wiki/Poolish

thanks for the continuing ed!

Namaxy
09-09-2012, 11:53 AM
Edit: Will have to try later...photos not working again.

Jim
09-09-2012, 11:59 AM
Are you using the "Go advanced tab" for posting?

Namaxy
09-09-2012, 12:24 PM
Thanks Jim....Was actually an incorrect Picassa setting...IE user error, most likely induced by the quantities of wine consumed with this dinner last night.

Anyway...dinner get together last night. We started with soup = white gazpacho.

https://lh5.googleusercontent.com/-ldwtTKDICzc/UEyw4e0LNMI/AAAAAAAAALg/mdJSPwF7fTY/s640/White%20gazpacho.jpg

Followed by an onion tart...

https://lh6.googleusercontent.com/-Y2V1yV24jWM/UEyw9dQYn1I/AAAAAAAAALo/WaGXGM3hMBE/s640/Onion%20tart2.jpg

Next up...seared scallops with a miso mustard glaze

https://lh4.googleusercontent.com/-gjhzAc3523U/UEyukKBfBsI/AAAAAAAAALM/Q-8FTsc9T4w/s640/IMG_3550.JPG


roast monkfish, seared foie gras and tomato mousse...

https://lh4.googleusercontent.com/-2Lunc6ptLss/UEywXVCyk_I/AAAAAAAAALc/Mb6fv_vKFAE/s640/IMG_3630.JPG

Then I made garganelli with veal meatballs and chanterelles...

https://lh3.googleusercontent.com/-lJJ_Dlf4DU0/UEywC6fTCyI/AAAAAAAAALU/J3snyIxIK3Y/s640/IMG_3590.JPG


There was actually a dessert, but we'd had a lot of wine by that point and photos were ....let's say not high on the agenda...:D

kalaeb
09-09-2012, 01:03 PM
Food looks awesome. Is that a redwood burl board the tart is on?

Zwiefel
09-09-2012, 01:17 PM
Beautiful food and excellent plating!

K-Fed
09-09-2012, 02:00 PM
Didn't get any pics as it was fairly unimpressive looking but one of the dishes going on the autumn/ winter menu revision that I'm working on turned out fantastically. Sweet potato, goat cheese, pine nut ravioli with brown thyme butter. Taste tested yesterday and definately going on the menu.

Namaxy
09-09-2012, 03:58 PM
Yes on the board - purchased here on the forum!

Eamon Burke
09-09-2012, 04:37 PM
Need more info on the White Gazpacho, stat!

Namaxy
09-09-2012, 05:18 PM
Need more info on the White Gazpacho, stat!

LOL Eamon.....nothing crazy. This was sauteed onion (no brown), lightly toasted blanched almonds, white bread (I use a country loaf, crusts removed, soaked in water, squeezed), olive oil, green grapes, peeled and seeded cucumber, white balsamic vinegar, cold water, salt: All pureed in a Vita-mix. Then strain through a seive, add cream, salt and white pepper to taste, then chill. I served garnished with toasted almonds, sliced green grapes and basil oil.

SpikeC
09-09-2012, 05:31 PM
Brilliant!

Salty dog
09-10-2012, 12:33 PM
A sample of food photos. I'm going to be doing this more often. It helps keep them organized.


http://youtu.be/KPYzvyIVX-U

Craig
09-10-2012, 12:50 PM
I spent a good chunk of last weekend in the kitchen, doing various things with cheap veggies from the harvest. I did a ghost and habanero pepper salsa, bulgur vegetarian chili (which I know, isn't really chili) and some chinese-style hot sauce:

http://img843.imageshack.us/img843/4691/52821860.jpg

http://img824.imageshack.us/img824/6707/37874438.jpg

http://img153.imageshack.us/img153/7811/47116411.jpg

http://img806.imageshack.us/img806/7642/71650365.jpg

Those are old pictures, but you get the idea.

Lucretia
09-10-2012, 01:17 PM
Great looking chiles!

hax9215
09-10-2012, 01:36 PM
Thought I knew something about chilies, but which are the Ghost Peppers? Great looking food and good photography.

Haxthe Cook CLEAVERS RULE!!! :D

Zwiefel
09-10-2012, 01:37 PM
http://img843.imageshack.us/img843/4691/52821860.jpg


Is that the gengetsu petty?

Nice looking chiles!

Lucretia
09-10-2012, 02:59 PM
Pizza, the perfect food. With pepperoni, oyster mushrooms, 4 cheeses, roasted baby eggplant, and Hatch chiles.


9823

Deckhand
09-10-2012, 07:13 PM
A sample of food photos. I'm going to be doing this more often. It helps keep them organized.


http://youtu.be/KPYzvyIVX-U

Eating at your restaurant is definitely on my list of things to do. Amazing looking.

Craig
09-11-2012, 06:55 AM
Thought I knew something about chilies, but which are the Ghost Peppers? Great looking food and good photography.

Haxthe Cook CLEAVERS RULE!!! :D

Ghost peppers, otherwise known as Naga Jolokia or Bhut Jolokia, is an insanely hot pepper from rural India and Bangladesh that started getting popular about 5 years ago when it took over the Guinness title for hottest pepper in the world. It comes in at about a million Scoville heat units. It has since lost that title to Trinidad scorpion peppers, which I don't know much about.

I love ghost peppers, they're a little more flavourful than habaneros. I usually order them cheaply (about 50 cents a pod) off ebay.


Is that the gengetsu petty?

Nice looking chiles!

Watanabe. I still use that knife a ton, though this time around I actually used my Takeda nakiri to do the same job.

bieniek
09-12-2012, 12:16 AM
It comes in at about a million Scoville heat units.


:bigeek:

Zwiefel
09-13-2012, 08:56 PM
This was earlier in the summer...but I keep these in rotation on my screensaver and they popped up today...couple of nice pics and one of my favorites, hot smoked pork chops:

Getting the brine going:
https://sphotos-b.xx.fbcdn.net/hphotos-ash3/543562_10150800406944415_650383216_n.jpg

Quick cool down:
https://sphotos-a.xx.fbcdn.net/hphotos-prn1/485778_10150800408169415_812425825_n.jpg

Then everything in a ziplock bag for a few hours:
https://sphotos-b.xx.fbcdn.net/hphotos-ash3/543004_10150800408739415_1696363105_n.jpg

After resting in a towel for 30 min to wick away moisture thouroughly, getting a little black-n-kosher before the heat:
https://sphotos-b.xx.fbcdn.net/hphotos-prn1/524143_10150800409899415_380882970_n.jpg

Random dog interaction:
https://sphotos-b.xx.fbcdn.net/hphotos-ash3/536008_10150800410504415_543456331_n.jpg

Application of heat has begun:
https://sphotos-a.xx.fbcdn.net/hphotos-ash3/577899_10150800411404415_1183103106_n.jpg

Fresh okra tossed with Tony Cachere's and pan-fried (for my southern Brothers and Sisters, don't hate!):
https://sphotos-a.xx.fbcdn.net/hphotos-ash3/561314_10150800413099415_2105137543_n.jpg


My drunken plating:
https://sphotos-b.xx.fbcdn.net/hphotos-ash3/576192_10150800413579415_1692311381_n.jpg

The chop has a homemade dressing on it: lemon juice, boutique evoo, raw garlic, dijon, kosher salt, and black pepper...about 2:1 with the evoo/lemon as I like it quite tart.

Namaxy
09-14-2012, 09:32 PM
So I'm not usually a work in progress type..I mostly post finished dishes. This is my first crack at photos along the way...so be gentle lol.

Anyway...Friday is often pizza night in our house. First make the dough...very basic recipe:

https://lh3.googleusercontent.com/-1GiqQ1y8b3Q/UFPQizrgMfI/AAAAAAAAAMM/hq_Of2M_38Q/s640/IMG_3671.JPG

https://lh6.googleusercontent.com/-NrXENT7mFMs/UFPQreTVBqI/AAAAAAAAAMU/O03Q9C5XoxM/s640/IMG_3674.JPG

https://lh5.googleusercontent.com/-giiE6uSsAbg/UFPQzKCFTQI/AAAAAAAAAMc/sCdOHP0yRTo/s640/IMG_3676.JPG

A look inside my oven outdoors. 3, maybe 4 minues tops and the pizza is done...

https://lh4.googleusercontent.com/-KK7_Agqolko/UFPQ4ygFM1I/AAAAAAAAAMk/-fzGzOHqfNE/s640/IMG_3680.JPG

Ingredients!

https://lh3.googleusercontent.com/-f4hE7TSA5lA/UFPQ_85YyAI/AAAAAAAAAMs/c--vMh4dNAc/s640/IMG_3688.JPG

Missing is the basic cheese for my youngest daughter...but we started with carmelized onions, burrata, capers, kalamata olives

https://lh6.googleusercontent.com/-fj7IYOGE2RY/UFPRFF66P5I/AAAAAAAAAM0/kc_j6s4Ryyk/s640/IMG_3692.JPG

Next was homemade sausage, fresh ricotta, red onions and scallions

https://lh4.googleusercontent.com/-kjVccRhFd4M/UFPRNjVeHPI/AAAAAAAAAM8/S9FSLqrSDWo/s640/IMG_3698.JPG

Finished with mozzarella, artichokes, prosciutto and asparagus

https://lh4.googleusercontent.com/-LkJCUvlxelI/UFPRlrPqi1I/AAAAAAAAANE/KqssQaEhEKM/s640/IMG_3707.JPG

SpikeC
09-14-2012, 09:54 PM
The pizzas look great! How about a better view of the oven?

Zwiefel
09-14-2012, 10:34 PM
Looks great Neal! love the shot of the flour with the water and oil (?) in the well in the middle. well-done.

stereo.pete
09-16-2012, 11:31 PM
Namaxy, I love what you are doing with food and pictures, keep sharing!

GlassEye
09-16-2012, 11:58 PM
Made a small test batch of kosho with lemon, lime, jalapeños, some unknown pepper and arajio; should know how it is after it cures for a few days.

The unknown pepper looks like a small green bell pepper, quite piquant, any of you chile nuts happen to know what this is?

Zwiefel
09-17-2012, 12:14 AM
What is Kosho?

The Edge
09-17-2012, 12:16 AM
Made a small test batch of kosho with lemon, lime, jalapeños, some unknown pepper and arajio; should know how it is after it cures for a few days.

The unknown pepper looks like a small green bell pepper, quite piquant, any of you chile nuts happen to know what this is?

Could it by chance be an unripened scotch bonnet, or habanero? Just a guess...

steeley
09-17-2012, 12:47 AM
Nice job on the mise en place Neal
like to see a photo of the oven.
http://i.imgur.com/KJPmO.jpg

GlassEye
09-17-2012, 01:04 AM
What is Kosho?
Yuzu kosho (http://www.japanesefoodreport.com/2011/12/chef-abes-fresh-yuzu-kosho.html), I used a lemon and two limes as I don't have access to yuzu.

Could it by chance be an unripened scotch bonnet, or habanero? Just a guess...
I received a grocery bag full of various peppers and some tomatoes, doesn't look like either of those. I will take a picture tomorrow.

Mike9
09-18-2012, 04:37 PM
After a week of double secret overtime all I wanted for diner last night was pure comfort - Grandma's Bacon, Macaroni and Tomatoes. That and a good nights sleep. That stuff is the bomb - in fact our tenant brought me a quart jar of apple pie moonshine and I gave him a tomato can full to go. He called later to say "that stuff is the bomb" - :doublethumbsup:

Deckhand
09-18-2012, 05:20 PM
Namaxy,
Lucky family! Those pizzas look great. It's making me hungry.

GlassEye
09-23-2012, 12:59 PM
Chile scrambled eggs, jowl bacon, heirloom tomato.

sachem allison
09-24-2012, 03:50 PM
Honey Dijon roasted chicken with red chili polenta and whiskey cream sauce and sauteed arugula/ roasted piquollo peppers. (may have spelled that wrong)

Zwiefel
09-24-2012, 03:53 PM
Gorgeous! I'm not looking forward to my cold pizza anymore....

Namaxy
09-24-2012, 10:50 PM
Beautiful Son!

Johnny.B.Good
09-24-2012, 10:51 PM
Wow great looking dish (and plate) Son!

Lucretia
09-24-2012, 11:44 PM
Looks amazing, Son!

stereo.pete
09-25-2012, 12:09 PM
I am a sucker with any dish that has polenta, because my Grandmother from northern Italy would make that for every family meal back when she was with us. Beautiful dish Son!

Salty dog
09-26-2012, 12:20 AM
My Sous's Macadamian-caramel mousse

http://i1036.photobucket.com/albums/a442/Saltys_knives/cacho9.jpg

http://i1036.photobucket.com/albums/a442/Saltys_knives/cacho2.jpg

Zwiefel
09-26-2012, 12:21 AM
Nice....what are the sugary golf-club looking things?

Andrew H
09-26-2012, 01:34 AM
I think they're whole macadamia nuts dipped that are dipped in caramel.

SpikeC
09-26-2012, 01:18 PM
Fantastic looking desert!

apicius9
09-26-2012, 10:31 PM
Aaahh, the simple things... Thought too late of taking a pic, so the sausage was gone already :)


http://farm9.staticflickr.com/8462/8028498661_0df825fc77_c.jpg (http://www.flickr.com/photos/mgapicius/8028498661/)


Stefan

mr drinky
09-26-2012, 11:50 PM
Very nice Stefan. Now it only needs a chunk of homemade butter ;)

k.

apicius9
09-27-2012, 12:37 AM
Very nice Stefan. Now it only needs a chunk of homemade butter ;)

k.

Regular price for a gallon of milk is about $7 out here, so that's not going to happen ;) But I do make my own farmers' cheese with fresh herbs occasionally, also perfect with a fresh bakes loaf of bread :)

Stefan

stereo.pete
09-27-2012, 01:38 PM
Stefan is that no need bread, if so can you PM me a link to your recipe as I lost mine.

stereo.pete
09-27-2012, 01:40 PM
My Sous's Macadamian-caramel mousse

http://i1036.photobucket.com/albums/a442/Saltys_knives/cacho9.jpg

http://i1036.photobucket.com/albums/a442/Saltys_knives/cacho2.jpg


Scott,

Is this Cacho's work? If so, not only is a beast running the line but he also has some mean pastry skills, well played.

Salty dog
09-27-2012, 03:50 PM
He loves to bake. More power to him.

apicius9
09-27-2012, 11:44 PM
Stefan is that no need bread, if so can you PM me a link to your recipe as I lost mine.

Hi Pete, I just venture a little bit off the original published here http://www.nytimes.com/2006/11/08/dining/081mrex.html . I increase the amounts proportionally (to about 650g of flour) because I can get more in my Staub cast iron pot that I bake it in. The loaf in the picture has about 50% AP flower, 40% whole wheat and 10% rye, comes out denser and chewier that way. If you use whole wheat or rye flour it's better to use a splash more water (actually, I forgot that for the one in the picture, that could have used a little more water). Oh, and I added a bit of sugar beet syrup to this one, just 1-2 tablespoons, that rounds out the taste a bit and the sugar helps the crust caramelizing it a bit better. Baking for 30 + 15-20minutes or to about 205-210F internal temp. It's really easy and among the most satisfying things in the kitchen I can think off. The only problem is not to eat it all right away...

Stefan

obtuse
09-27-2012, 11:47 PM
nice bread Stefan!

AFKitchenknivesguy
09-29-2012, 05:07 PM
My favorite thing to make on my BGE. Just salt, pepper, and 5 hours at 275F. Crispy skin and fall apart meat. Had a buddy over who's wife just PCSed to Texas, so he is eating out of the freezer most days. I sent him home happy.

http://i559.photobucket.com/albums/ss35/jherm77/IPhone2049.jpg

http://i559.photobucket.com/albums/ss35/jherm77/IPhone2046.jpg

SpikeC
09-29-2012, 06:04 PM
275 for 5 hours, huh. I will try that!

GlassEye
09-29-2012, 06:04 PM
I made biscuits this morning, ate them with serrano ham and cultured butter.

Namaxy
09-29-2012, 07:56 PM
Aaahh, the simple things... Thought too late of taking a pic, so the sausage was gone already :)


http://farm9.staticflickr.com/8462/8028498661_0df825fc77_c.jpg (http://www.flickr.com/photos/mgapicius/8028498661/)


Stefan

I assume you re-handled that bread knife? Beautiful!

Lucretia
09-29-2012, 10:09 PM
Ham biscuits and BGE chicken. YUM!

sw2geeks
09-29-2012, 11:50 PM
My favorite thing to make on my BGE. Just salt, pepper, and 5 hours at 275F. Crispy skin and fall apart meat. Had a buddy over who's wife just PCSed to Texas, so he is eating out of the freezer most days. I sent him home happy.

http://i559.photobucket.com/albums/ss35/jherm77/IPhone2049.jpg

http://i559.photobucket.com/albums/ss35/jherm77/IPhone2046.jpg

That looks tasty!

eaglerock
10-09-2012, 03:44 PM
Some very nice looking pictures here, makes me hungry :P

Here is 1 i took for a small magazine.

https://dl.dropbox.com/u/56956/_MG_0729.jpg

And here is some of what i have done at work or home.

https://dl.dropbox.com/u/56956/_MG_6167.jpg

https://dl.dropbox.com/u/56956/_MG_6501.jpg

https://dl.dropbox.com/u/56956/_MG_8016.jpg

https://dl.dropbox.com/u/56956/_MG_8070.jpg


Hopefully you like them. I'll post more later :)

Zwiefel
10-09-2012, 04:07 PM
fantastic photos. you are obviously not using my photographic skillset to take them!

heirkb
10-09-2012, 05:49 PM
Those dishes look really interesting. You should post descriptions :)

BTW, you're not from Eagle Rock, CA are you? I can't think of any restaurant that would serve that level of food around that area (and I hate to even imagine commuting around the LA area).

mano
10-09-2012, 08:40 PM
Excellent photos!

Here are a few things we made:

bok choi confit
B10494


Stuffed calamari and asparagus
10495

Champagne and escargot
10496

SpikeC
10-09-2012, 08:54 PM
Show off!

mano
10-09-2012, 09:32 PM
kale 'n snail
10499

onion soup
10500

some of the freshest, tastiest scallops I've ever had
10501

stereo.pete
10-09-2012, 11:12 PM
Mano, everything in the above photos looks amazing! Is that fried kale, and where does one find snails?

stereo.pete
10-09-2012, 11:13 PM
Well, it's been a while since I've posted a dish, too be honest I have been very busy at work. In fact the dish below is my after work special of ham fried rice and one of my favorite beers, a Founder's Old Curmudgeon Ale.

-The old man and the rice
http://imageshack.us/a/img696/1049/oldrice.jpg

Just the rice
http://imageshack.us/a/img198/144/riceb.jpg

sw2geeks
10-10-2012, 12:21 AM
Ok, now I have to fix me some fried rice!

eshua
10-10-2012, 07:30 PM
Weekends, I don't have time to make staff meal, so we eat tacos pretty much every Saturday morning. Its the end of the year so I'm ripping out peppers from my garden and stocking up on everything I need for weeks of meaty spicy goodness.

http://i1186.photobucket.com/albums/z378/Josh_Wentworth/20120829_191056.jpg
Duck legs for confit.

http://i1186.photobucket.com/albums/z378/Josh_Wentworth/20120828_151101.jpg
Pig heads ready to braise

http://i1186.photobucket.com/albums/z378/Josh_Wentworth/20121007_201401.jpg
Pig skull, picked clean

http://i1186.photobucket.com/albums/z378/Josh_Wentworth/IMG950088.jpg
This year I grew 8 hot peppers aside from the jalapenos that I always have.
Bottom right is ghost pepper, average 3x-4x hotter than habaneros.

http://i1186.photobucket.com/albums/z378/Josh_Wentworth/IMG955943.jpg
The sum of my last picking.

http://i1186.photobucket.com/albums/z378/Josh_Wentworth/IMG955183.jpg
Arranged from mild to hot. Mild one is like a Tabasco, the pint on the right is just ghost peppers and a little vinegar.... Fun times this morning when I gave some to the FoH staff and they need 15 min to go cry it off.

http://i1186.photobucket.com/albums/z378/Josh_Wentworth/20120930_183632.jpg
Tomatillos were a little under ripe because they didn't get as much sun as they needed, but 16qt's of salsa verde still tastes pretty good.

stereo.pete
10-10-2012, 11:24 PM
Eshua,

What do you do with the peppers to create the hot sauces?

eshua
10-11-2012, 01:48 AM
Peppers, shallot, garlic, local vinegar, vita-mix....and lots of coughing. We grabbed a 5 gallon bucket of habenaros from a friend at the market to bulk up, but the best are the yellow fatali.

eaglerock
10-11-2012, 03:48 PM
fantastic photos. you are obviously not using my photographic skillset to take them!


Those dishes look really interesting. You should post descriptions :)

BTW, you're not from Eagle Rock, CA are you? I can't think of any restaurant that would serve that level of food around that area (and I hate to even imagine commuting around the LA area).

Thank you for the comments , my other hobby is photography :)

I live in Finland not CA.

I'll edit my post with the descriptions.

eaglerock
10-11-2012, 03:55 PM
Looks like i cant edit my old post. so here is the descriptions:

1: orange shrimp spaghetti.

2: Gazpacho with Parmesan mousse

3: Goat cheese and Beetroot

4: Cold white fish with nuts salad and herbs mayo

5: Almond cake with lychee sorbet

eaglerock
10-11-2012, 03:57 PM
http://i1186.photobucket.com/albums/z378/Josh_Wentworth/IMG950088.jpg

Nice, i have 15 chilli plants here, but it have been a horrible summer with very low sun so they are not doing very well.

heirkb
10-11-2012, 09:37 PM
Looks like i cant edit my old post. so here is the descriptions:

1: orange shrimp spaghetti.

2: Gazpacho with Parmesan mousse

3: Goat cheese and Beetroot

4: Cold white fish with nuts salad and herbs mayo

5: Almond cake with lychee sorbet

All sound delicious. Thanks for the details. Mind sharing the basic process on the Parmesan mousse?

mainaman
10-12-2012, 01:09 AM
Simple baked rosemary garlic potatoes

http://i48.tinypic.com/f4it1s.jpg

Zwiefel
10-12-2012, 10:07 AM
Those potatoes look great! I've been doing home-fries in the oven lately...this reminds me of it a bit.

K-Fed
10-12-2012, 10:57 AM
Lemon herb grilled swordfish, arugula, lemon parsley vinaigrette, roasted red pepper vinaigrette, balsamic reduction.

http://sphotos-a.xx.fbcdn.net/hphotos-ash3/560589_478502575503752_1116120819_n.jpg

Jim
10-12-2012, 11:52 PM
You guys are all ridiculously talented. So many great dishes posted lately.

Von blewitt
10-13-2012, 11:46 PM
Not much cooking involved.... Some nice Queensland prawns, oysters are from the lake in the background, some salads and a bottle of Petaluma 2007 Riesling. A nice spring afternoon
http://i1162.photobucket.com/albums/q522/huwjones83/E1793A99-E45E-47E7-A246-F9C1FAE4C723-45616-00005E3E64D84A6E_zps26309ca9.jpg

schanop
10-14-2012, 12:54 AM
Petaluma rieisling and oyster ..... yumm

DeepCSweede
10-14-2012, 10:30 AM
Made the Americas test kitchen skillet apple crisp. one of the best crisps I have ever had. Made it in my wagner #12 skillet. Sorry no pics of that one - it didn't last long.

AFKitchenknivesguy
10-14-2012, 04:53 PM
Not much cooking involved.... Some nice Queensland prawns, oysters are from the lake in the background, some salads and a bottle of Petaluma 2007 Riesling. A nice spring afternoon
http://i1162.photobucket.com/albums/q522/huwjones83/E1793A99-E45E-47E7-A246-F9C1FAE4C723-45616-00005E3E64D84A6E_zps26309ca9.jpg

I hate you. Just kidding, really I don't, I am just jealous.

Jason

mano
10-14-2012, 05:35 PM
Surf 'n turf of soft shell crabs and New York Strip

10630
10631

Lucretia
10-15-2012, 01:45 PM
First attempt at a souffle--individual cheese souffles for breakfast.

10633

mainaman
10-15-2012, 02:41 PM
I am staying on comfort food wave.
Layered Chicken and mushroom bake

http://i48.tinypic.com/ilj78h.jpg
http://i50.tinypic.com/2llzprt.jpg

eaglerock
10-18-2012, 02:08 PM
All sound delicious. Thanks for the details. Mind sharing the basic process on the Parmesan mousse?

Thank you :)

wiped some heavy cream with mascarpone cheese then added little bit of white wine, lots of grated parmesan cheese and salt.

eaglerock
10-18-2012, 02:22 PM
Here is some from work. taken with my phone sorry :/ . hopefully you will like them.

Reindeer tenderloin with butternut squash puree, cube, roll and Brussels sprout leaves.

https://dl.dropbox.com/u/56956/food/20121012_205058.jpg

Tartar with egg yolk cream and roasted garlic mayo.

https://dl.dropbox.com/u/56956/food/20121016_120014.jpg

pepper coated Salted salmon with pea couscous, fennel, roasted garlic mayo and dried tomato puree.

https://dl.dropbox.com/u/56956/food/20121018_120341.jpg

almond cake with avocado mint puree, strawberry puree, meringue and jasmine ice cream.

https://dl.dropbox.com/u/56956/food/20121018_124957.jpg

SpikeC
10-18-2012, 02:58 PM
Beautiful stuff!

Jmadams13
10-18-2012, 10:43 PM
My newest dessert, Profiteroles stuffed with acorn squash mousse with candied walnuts and boozy (american honey bourbon) caramel
http://i.imgur.com/P2JM9.jpg

SpikeC
10-18-2012, 10:56 PM
Do they ship well?

Lucretia
10-18-2012, 11:45 PM
MmmmmmMMM....boozy acorn squash profiteroles--with a great big scoop of vanilla bean ice cream and some good coffee.

Jmadams13
10-18-2012, 11:54 PM
Coffee does go well with them. I ate the odd balls after shift with a nice cup of coffee, they complimented each other very well. I've been working on a coffee caramel, that would go even better. Might have to try that tomorrow

Johnny.B.Good
10-19-2012, 12:04 AM
Coffee does go well with them. I ate the odd balls after shift with a nice cup of coffee, they complimented each other very well. I've been working on a coffee caramel, that would go even better. Might have to try that tomorrow

This sounds amazing.

apicius9
10-19-2012, 05:12 AM
Man, you guys can really cook! ;) Love eaglerock's creations although I happen to love brussel sprouts and would complain that I don't even get a whole on on my plate ;) I weigh over 300 pounds, and how am I supposed to keep my weight with portions like that? :D

Stefan

eaglerock
10-21-2012, 02:33 AM
Thank you for the comments :)

Stefan, maybe you will feel better if you get 6 courses :D

apicius9
10-21-2012, 02:42 AM
6 courses sounds good :) Unfortunately, I don't know much about Finnish cuisine, I was only there once for about 10 days but that was part business and part visiting friends, eating my way through the local foods was not high on my list at that time. But I do remember that I liked the reindeer and the fresh salmon and tried some preserves of berries I had never heard of before. In any case, I loved it up there.

Stefan

AFKitchenknivesguy
10-22-2012, 11:49 PM
It's Monday, and I really needed a steak (sirloin strip) on the BGE.

http://i559.photobucket.com/albums/ss35/jherm77/image2.jpg

http://i559.photobucket.com/albums/ss35/jherm77/image3.jpg

http://i559.photobucket.com/albums/ss35/jherm77/image4.jpg

miketayl0r
10-23-2012, 01:46 AM
Nice local beets!
http://i49.tinypic.com/33xxanc.jpg
http://i45.tinypic.com/29gyg4.jpg

Beet Kimchi Salad

eaglerock
10-25-2012, 04:03 PM
6 courses sounds good :) Unfortunately, I don't know much about Finnish cuisine, I was only there once for about 10 days but that was part business and part visiting friends, eating my way through the local foods was not high on my list at that time. But I do remember that I liked the reindeer and the fresh salmon and tried some preserves of berries I had never heard of before. In any case, I loved it up there.

Stefan

Nice, was you in Helsinki ? lets me know when you will come next time, so we can eat some nice food :D

Jmadams13
10-25-2012, 04:15 PM
http://i.imgur.com/05M1Q.png
http://i.imgur.com/q7tUA.png

My basic white bread first, second is my country sourdough. Nothing fancy, just something different for table bread at the bistro tonight

eaglerock
10-25-2012, 04:52 PM
Looks very good :yammer:

harrison
10-27-2012, 02:41 PM
mmmm sirloin

Jmadams13
10-28-2012, 06:17 PM
Shoulder tonight at home....

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

Salty dog
10-30-2012, 07:22 AM
Sashimi tuna spring roll.

http://i49.photobucket.com/albums/f296/sebcat/IMG_8844.jpg
http://i49.photobucket.com/albums/f296/sebcat/IMG_8845.jpg
http://i49.photobucket.com/albums/f296/sebcat/IMG_8846.jpg
http://i49.photobucket.com/albums/f296/sebcat/IMG_8847.jpg
http://i49.photobucket.com/albums/f296/sebcat/IMG_8848.jpg
http://i49.photobucket.com/albums/f296/sebcat/IMG_8850.jpg

knyfeknerd
10-30-2012, 07:44 AM
It almost looks like proscuitto.

DeepCSweede
10-30-2012, 06:12 PM
I am looking forward to you working the line this week Scott. Hope it isn't too busy you can keep adding pix.

TamanegiKin
11-01-2012, 07:30 PM
Mom came by for a quick lunch today.
Made some marinated flank with street corn.
Quick, easy and tasty.

http://i1177.photobucket.com/albums/x350/tamanegikin/IMG_20121101_141854.jpg

DwarvenChef
11-02-2012, 02:28 AM
Been working with my SIL on recipe swaps/random dish cooking. Every other week I send her a recipe, and visa versa, she sends me one the next week. We both cook it to the best of our abilities and than we talk about it for a couple day. It's been kind of fun stepping outside of my normal dishes and trying something totally random. This first month things have been kind of simple as she is not as comfortable "winging it" or trying new ideas outside of her limited skills. But I know she will figure it out if I stretch out the skill set a bit LOL

It's really cool that we are round up to the 1000th post on this thread :)

Lucretia
11-02-2012, 12:41 PM
Nothing fancy, but it'll get us closer to 1000 posts. Chicken chili. Great for damp and chilly weather.


11062

11064

Mike9
11-03-2012, 12:41 PM
Nothing fancy - I had @ 4 lbs of nice smoky ham left from last week so I ground it up fine, made a chipotle mayonnaise and mixed in some sweet jalapeno relish and stone ground mustard. This is a great spread for sandwiches, crackers etc.

Johnny.B.Good
11-04-2012, 07:27 PM
The 1,000th post really should be something fine and fancy (or just plain good would work too). ;)

heirkb
11-04-2012, 07:52 PM
Alright, I'll go for it. I don't think I've posted food in this thread before, but I was bored during Hurricane Sandy and took pictures of what I made. 4 pizzas shown and 2 others not shown. One totally burnt tarte tatin and one slightly under-caramelized tart tatine, lol.

Sauce, Buffalo Mozzarella, Basil
http://i709.photobucket.com/albums/ww92/heirkb/photo1-16.jpg
All the rest had the same plus...
Onion, Fennel, Garlic, Kale (?), Sausage
http://i709.photobucket.com/albums/ww92/heirkb/photo2-14.jpg
Same but mushroom (I forget the type of mushroom)
http://i709.photobucket.com/albums/ww92/heirkb/photo3-13.jpg
Onion, Kale, Egg
http://i709.photobucket.com/albums/ww92/heirkb/photo4-7.jpg

Tarte tatine
http://i709.photobucket.com/albums/ww92/heirkb/photo5-6.jpg