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View Full Version : Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!



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stereo.pete
02-17-2013, 09:31 PM
Tried to make something a bit healthier than the norm.

Flat Iron steak, roasted brussel sprouts and quinoa salad.


http://imageshack.us/a/img90/4784/beefr.jpg

AFKitchenknivesguy
02-17-2013, 11:25 PM
I can't stand brussel sprouts, but that is beautifully cooked steak and a nice pic.

Mike9
02-18-2013, 08:24 AM
Looks great Pete - the Brussels sprouts too - I'll eat Jason's share.

sw2geeks
02-18-2013, 01:17 PM
Yum!

Jmadams13
02-18-2013, 09:12 PM
Nothing fancy, just playing around with a new brand to me "rolland" of soba, and had some duck in the freezer. Made a sauce out of soy, fish sauce, simply orange juice, mince ginger and garlic, Thai chillies, and cilantro. With some carrot, onion, and green peppers. I know soba is traditionally served cold, but I like it warm. Wasn't bad, needed some green onion, and I over cooked the duck. Was a long 12 hour shift of brioche buns.

http://i.imgur.com/iIa2pxF.jpg

stereo.pete
02-18-2013, 09:32 PM
I love it!

Kumar
02-18-2013, 11:48 PM
Chicken Tikka...just plain good!

http://i.minus.com/jiYHIj7Eggd5G.jpg

schanop
02-19-2013, 08:10 AM
Haven't visited Sydney Fish Market for a while, but had a change to drop by around lunch time today. Lots of tourist there.

Ended up picking a small king fish and a tray of sea urchin roe for sashimi. Not exactly cooking, although pickled ginger might count, but yumm for two tonight.

https://lh3.googleusercontent.com/-uhF9jx4I6_A/USNmXO1Bg2I/AAAAAAAAA1M/lX9uuEZ3gWQ/s800/sashimi.jpg

Some WIP shots, breaking down with Shig 180mm deba.

https://lh4.googleusercontent.com/-qDwJKPWVG9U/USNmV-WB89I/AAAAAAAAA1A/H16dlHS8dGk/s180/prep.jpghttps://lh3.googleusercontent.com/-7Co5EizPNdo/USNmWiz_UJI/AAAAAAAAA1I/mikv-rZS38w/s180/separate_head.jpghttps://lh5.googleusercontent.com/-w3bNBIuC2is/USNmRiAn_4I/AAAAAAAAA04/ss-FineuE3w/s180/first_fillet.jpghttps://lh3.googleusercontent.com/--cfXEKSiVBg/USNmZMtfUzI/AAAAAAAAA1Y/KTDcLk1_GGg/s180/two_fillets.jpghttps://lh3.googleusercontent.com/-jSsTMutyEgM/USNmP9tY_AI/AAAAAAAAA0o/LOG38IlTZB0/s180/head_frame.jpghttps://lh4.googleusercontent.com/-oi4ZEIYnzSk/USNmRVTIhxI/AAAAAAAAA0w/QFs1ZifZe5c/s120/halfing_head.jpghttps://lh3.googleusercontent.com/-QnFLmp0-LQs/USNmbGW9TQI/AAAAAAAAA1g/KgdV0YH2vXk/s180/two_head_halves.jpg

If you would like to view them in large size, open the image in new tab/window and change s180 to s1200 (for example) to get 1200 pixel version.

TamanegiKin
02-19-2013, 09:16 PM
1344713448
Having some fun at home with my vegetarian other half.

steeley
02-19-2013, 09:35 PM
some great looking plates guys.:knife::addsalt:

Jmadams13
02-19-2013, 10:02 PM
1344713448
Having some fun at home with my vegetarian other half.

Great beer. Actually drinking one now.

TamanegiKin
02-19-2013, 10:18 PM
Great beer. Actually drinking one now.

Nice! Yea we're diggin' it a lot. Gonna try and pick up their saison de lente, thought I saw a couple lingering around at a local bottle shop.
Cheers brotha :beer:

Jmadams13
02-19-2013, 11:04 PM
You should. If you liked this, it's that much better

Mike9
02-20-2013, 12:03 PM
Great looking dishes - keep 'em coming. :hungry:

daveb
02-23-2013, 01:16 AM
Makin bacon. 1st time, cured per Ruhlman then in the smoker with a small piece of apple wood. Thought of Lefty's "normal" post when I 1) included the knife and 2) made sure Kanji was facing up.

13531

Jmadams13
02-23-2013, 01:27 AM
Looks good. I seriosly need to get a smoker. I just make "pancheta" lol. Still good, but needs some smoke

boomchakabowwow
02-24-2013, 04:47 PM
made a quick MAN LUNCH. fired up the bbq and grilled some ELK HEART tacos. quick pico de gallo with my last jar of home jarred tomatoes.

so delicious..(on a side note, my new(old) gustav blade is awesome.)

http://i1277.photobucket.com/albums/y482/boomchakabowwow/DSC_0007_zps7c880423.jpg

Zwiefel
02-24-2013, 05:51 PM
I'm not much for organ meats, but very nice presentation boomchakabowwow (who's the baddest MF in town?).

Beohbe
02-24-2013, 06:04 PM
Looks good. I seriosly need to get a smoker. I just make "pancheta" lol. Still good, but needs some smoke

You can make one yourself on the cheap, just google diy smoker.

Jmadams13
02-25-2013, 12:54 AM
made a quick MAN LUNCH. fired up the bbq and grilled some ELK HEART tacos. quick pico de gallo with my last jar of home jarred tomatoes.

so delicious..(on a side note, my new(old) gustav blade is awesome.)

http://i1277.photobucket.com/albums/y482/boomchakabowwow/DSC_0007_zps7c880423.jpg

That looks so good, and nice picture as well. Makes me hungry, even though I just ate

Lucretia
02-25-2013, 01:17 AM
Decided to see what the big deal was about potatoes cooked in duck fat, so got a couple duck breasts & rendered the fat out of the skin for potatoes. Grilled the breasts, deglazed the rendering pan with some brandy, added a dollop of apricot/blueberry/ginger freezer jam from last summer, some soy sauce and a little water, & served the sauce over the breasts with some fresh-picked chives and the cracklings.

13578

Had it with potatoes cooked in the rendered fat and some asparagus. Made a mess out of the potatoes, but they tasted dandy. And there was duck fat left over to try again.

13579

Jmadams13
02-25-2013, 01:20 AM
Looks great. I don't eat potatoes (I know, I know... I'm a freak) but that looks amazing. The pan sauce sounds extremely yummy

GlassEye
02-25-2013, 01:38 AM
I could go for a bucket of the duck cracklings and a case of good beer right now.

Igasho
02-25-2013, 11:48 PM
https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-snc6/377705_4597631265393_833508710_n.jpg Right one bacon wrapped gouda stuffed, Left one dry rubbed with seasoning *yes i overcooked the pork 2*F :P *
https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-ash3/558160_4597630705379_1982520841_n.jpg Sautéed asparagus in butter with crushed garlic
https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-ash4/374406_4597630225367_1762304688_n.jpg Roasted tomato sauce

Mike9
02-26-2013, 07:23 AM
I had some left over chicken, some left over knish filling so I added some stuff and came up with pot pies.

http://i1214.photobucket.com/albums/cc489/mikel9nine/potpie1_zpsf337cdd0.jpg

Reede
02-27-2013, 10:32 PM
http://i1144.photobucket.com/albums/o496/ReedEdwards/DSC03681_zpsb171a669.jpg
Loaf of bread from last weekend: Rye and wheat flour, flax, amaranth, and black quinoa seed.
http://i1144.photobucket.com/albums/o496/ReedEdwards/DSC03689_zps7fec1a66.jpg
Tonight's supper, Ribeye with oven roasted new potatoes, onion, and baby bellas. Test drive for the new Opinel steak knife.

Reed

Jmadams13
02-27-2013, 10:36 PM
That's a nice looking loaf. As a baker at home and profession, I would love to try it. Can you PM the formula. If been on a kick baking with amaranth as of late

Reede
02-27-2013, 10:48 PM
Unfortunately, no real formula to share. I bake bread completely by feel, even after getting a nice scale(which is used every day for coffee preparation), I haven't changed my ways. King Arthur no-knead tub, with leftovers from the last loaf. 3 cups water, let that perk in the fridge for a few days with some rye flour. Added rest of ingredients(open bag, pour, stir, repeat), with a nice palmfull of each of the seeds. Sit in the fridge a couple more days, get out and rise through the day. Baked 30 min 425, with a steam bath going for the first 20 min, then inserted my remote thermometer and cooked until just shy of 200 inside. Cooked in a preheated cast iron dutch oven.

I work for a technical ceramics company, and my steam bath is ceramic armor that didn't meet spec. Think 1 inch diamter, 1 inch thick ceramic pellets, filling a big stainless baking dish in the bottom of the oven.

Reed

Jmadams13
02-27-2013, 10:59 PM
Reed, any chance I can get some of those pellets? I bake the same way, so I understand your technique. I have to give it a try.

Mike9
03-01-2013, 08:08 PM
Local Chinese did not appeal to me so I made tortellini finished in a quick fire roasted tomato sauce with parmo regiano and shredded prosciutto. For a quickie meal it was very satisfying.

http://i1214.photobucket.com/albums/cc489/mikel9nine/tortelini1_zpsc0daee23.jpg

mr drinky
03-01-2013, 08:32 PM
Looks good Mike. I've been craving tortellini lately. I wish there was a good place around here.

As for me, I made homemade pizza. I took leftover pork tenderloin and fennel from the evening before, diced up the pork and added some basil leaves along with fennel. Sorry the picture was taken after the pizza was half done.

k.

Mike9
03-01-2013, 09:15 PM
Hmmmm . . . never thought of roast pork on pizza - tastes good in my head though. Maybe with a some shaved porcini.

rahimlee54
03-03-2013, 09:29 PM
Heston Blumenthal triple cooked fries pretty close to perfect

https://lh3.googleusercontent.com/-txzLaF-vT4c/UTO_u6F5c2I/AAAAAAAAC6A/aosIRfVDuPE/s801/IMG_20130303_162346.jpg

Ghigguls
03-05-2013, 03:41 PM
http://farm9.staticflickr.com/8529/8531121291_c8fef9722d.jpg
Hey guys! New to the forum and first-time poster here. This is me trying to be fancy on my poor student budget.

Bargain-store pork "chop" with garlic mashed potatoes, Carolina-ish bbq sauce, and apple-carrot slaw.
Hope I'm doing it right...

Igasho
03-05-2013, 09:39 PM
Thank you Notaskinnychef for the present today! I am thoroughly enjoying it right now with a wedge of Grey Owl cheese and soda crackers!
http://www.chasingthecheese.com/images/Grey_Owl_closer.JPG
https://lh6.googleusercontent.com/-smgsO0Np17U/UTaeNce-6AI/AAAAAAAAAqg/5IuNJUgTXDw/w910-h918-p-o-k/IMG_20130305_173007.jpg

Lucretia
03-05-2013, 11:28 PM
That's a great looking cheese. Reminds me of one of my favorites--Humboldt Fog.

apicius9
03-06-2013, 08:21 AM
Eeeeek! Cutco knives spotted! :) But the cheese and the beer look nice.

Stefan

Igasho
03-06-2013, 09:44 AM
I use knives I can afford to break I got the Cutco's for free :P and that statement does not apply to the knife I have coming soon. Btw Apicius, you missed the shuns right behind the growler

AFKitchenknivesguy
03-06-2013, 11:06 AM
Cutco's = :punish:

We need to get you squared away Igasho! :thumbsup:

Lucretia
03-06-2013, 08:15 PM
Spent a few hours working in the yard, came in famished and needed something quick and easy for dinner--grilled filets with tomato cheese grits and a big mixed green salad.




13814


13815

Mike9
03-06-2013, 08:20 PM
Wow - you can turn bacon into grits? - neat trick. :hungry: :angel2:

Lucretia
03-06-2013, 08:33 PM
Why garnish with parsley when you can use bacon?

daveb
03-07-2013, 12:03 AM
Why garnish with parsley when you can use bacon?

That should be a bumper sticker!

AFKitchenknivesguy
03-07-2013, 01:21 AM
Why garnish with parsley when you can use bacon?

This post has all kinds of win in it.

Mike9
03-09-2013, 12:17 AM
I thought about that same and very thing whilst garnishing bowls of most a delicious stew with parsley just today. :EDance2:

http://i1214.photobucket.com/albums/cc489/mikel9nine/stew2_zpsfd496fbd.jpg

Jmadams13
03-09-2013, 12:21 AM
50 loafs of Pani de Como today

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

Lucretia
03-09-2013, 01:01 AM
Made a loaf of our "everyday" multigrain bread, but was out of oat bran so I substituted spelt and buckwheat flours...it came out really good. I might have to do that again.

Jmadams13
03-09-2013, 01:20 AM
Sounds good. Love me some buckwheat

mr drinky
03-09-2013, 02:30 AM
Mmmmmh. Bread.

k.

bear1889
03-10-2013, 09:46 AM
My GF's son turned 21 recently and I decided to open the grilling season on Saturday in his honor. Found a great looking pork rib roast that had not been trimmed yet. About an 1/2 inch fat cap left on. Grilled indirect with a hard dry smoke at the beginning.

http://i1276.photobucket.com/albums/y473/Bear1889/DSCN0865_zps9f826c86.jpg

http://i1276.photobucket.com/albums/y473/Bear1889/DSCN0867_zpsd5385013.jpg

Mike9
03-10-2013, 10:44 AM
That pig meat looks delicious :hungry:

Zwiefel
03-10-2013, 04:36 PM
damn....now I need to eat some pork...

Igasho
03-10-2013, 05:42 PM
do you use coffee in your pork recipe?

Zwiefel
03-10-2013, 10:25 PM
Just finished the Strongbow Dry Cider...moving on to Boulevard Tank 7 Farmhouse Ale.

K-Fed
03-10-2013, 11:31 PM
http://i.imgur.com/ffWKr3S.jpg

Smoked some pork shanks for a special tomorrow.

Mike9
03-10-2013, 11:31 PM
Roast pork tenderloin, mushroom/leek risotto and a nice salad. I made a paste of garlic, thyme & a little white truffle oil then mixed that with infused evoo, salt and cracked pepper. I slathered the pork with that mixture then roasted. It was very moist, tender and flavorful.

http://i1214.photobucket.com/albums/cc489/mikel9nine/310121_zps1a3781a7.jpg

For breakfast I made my wife two soft cooked eggs on ciabatta toasts with some maple glazed bacon & orange pepper slices (peeled) and blue berries I heated in the bacon/maple pan.

http://i1214.photobucket.com/albums/cc489/mikel9nine/310122_zps572556a2.jpg

Salty dog
03-11-2013, 07:56 AM
http://i49.photobucket.com/albums/f296/sebcat/11dinner_zpsd2da36b8.jpg

Poached pear, Bleu Affiny, black fig vinegar reduction.

http://i49.photobucket.com/albums/f296/sebcat/11dinner3_zps6ae1a680.jpg

Duck salad, black fig vinaigrette, chest nuts

http://i49.photobucket.com/albums/f296/sebcat/11dinner2_zps1adc2514.jpg

Crispy pork belly, granny smith-mint salad.

http://i49.photobucket.com/albums/f296/sebcat/11dinner1_zps26be83d9.jpg

Day Boat U-10 white trufle butter, basmati

Lobster, Champgne beurre blanc.

Dusty
03-11-2013, 08:45 AM
Pear looks nice Salty.

Mike9
03-11-2013, 08:48 AM
Mmmmm . . . pork belly . . . :hungry:

Salty dog
03-11-2013, 09:13 AM
oops, here's the lobster

http://i49.photobucket.com/albums/f296/sebcat/11dinner4_zpsa0e0c754.jpg

bear1889
03-11-2013, 04:35 PM
do you use coffee in your pork recipe?

No no coffee that's what happens when you do a hard dry smoke at the beginning. I use a homemade creole seasoning that I make.

boomchakabowwow
03-11-2013, 11:40 PM
been eating waay too much oatmeal and salads. decided it was "time"

food processor time!! made burgers.

blue cheese burgers!

http://i1277.photobucket.com/albums/y482/boomchakabowwow/DSC_0001_zpsb92f4547.jpg
http://i1277.photobucket.com/albums/y482/boomchakabowwow/DSC_0005_zps6c025929.jpg

Jmadams13
03-12-2013, 12:19 AM
We have Rubens at the bistro this week for St. Pattys day, so I'm baking a sourdough rye this week. Looks better in person. The kitchen lights wash everything out. And for s&g's a pic of the sour ciabatta I make daily for our sandwiches.

http://i.imgur.com/J6z92VD.jpg

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

franzb69
03-12-2013, 12:47 AM
if only rye didn't cost so much here. only place you get them here is healthy options and they charge an arm and a leg.

Lucretia
03-12-2013, 12:48 AM
Chicken chili. The kidney beans are a mistake, usually just use black beans but grabbed the wrong can. We eat it over brown basmati rice.

13918





For desert, made a paste of fresh mint, lime zest, and sugar. Mixed it in with some lime juice, lemon juice, and confectioner's sugar then tossed with some fresh berries and poppy seeds. Served with angel food cake and vanilla ice cream drizzled with a balsamic vinegar/port/chocolate syrup.

13919

Jmadams13
03-12-2013, 01:00 AM
if only rye didn't cost so much here. only place you get them here is healthy options and they charge an arm and a leg.

That sucks. I get my rye from a local mill. It's actually a museum with a working mid 1800's stone mill powered by the stream on property. The only thing is I can only get my rye when they have school groups visiting. The demonstrate the mill, and a few bakeries and myself get the grains. It's the Union Mills Homestead in Westminster MD for you local guys

franzb69
03-12-2013, 01:07 AM
That sucks. I get my rye from a local mill. It's actually a museum with a working mid 1800's stone mill powered by the stream on property. The only thing is I can only get my rye when they have school groups visiting. The demonstrate the mill, and a few bakeries and myself get the grains. It's the Union Mills Homestead in Westminster MD for you local guys

great for you, at least you pretty much get it straight from the mill. =D

it's insane how much rye is charged for here. sourdough starter as well! i'd rather make my own from the wild yeasts out here.

ahh well...an asian trying to live a western person's life in an asian country. lol.

Jmadams13
03-12-2013, 01:14 AM
Lol. You should try a yeast water culture for some sourdough. I started mine from some organic black tea and local honey. You take care of it like a regular starter in a way, but feed it with honey and water, ad replace a portion of the water in your dough with it. Works quite well after some experimenting. The great thing is it stays dormant in the fridge for weeks after ripe. An old neighbor of mine showed me this, her grandmother taught her from how they baked growing up in Vietnam. There is some info about it over at The Fresh Loaf. Worth looking into, as it would keep your flour costs down while maintaining a lactobacillus strain to bake with

franzb69
03-12-2013, 01:19 AM
thanks for the tip! will look into it when i get into baking sourdough bread.

=D

boomchakabowwow
03-12-2013, 11:39 PM
i rarely cook chinese food..but today, i was feeling it.

http://i1277.photobucket.com/albums/y482/boomchakabowwow/DSC_0003_zps5812d2dd.jpg

Salty dog
03-15-2013, 08:14 PM
http://i1036.photobucket.com/albums/a442/Saltys_knives/1cb.jpg

stereo.pete
03-15-2013, 09:46 PM
That looks down right delicious, nice work Chef!

Mike9
03-15-2013, 10:14 PM
Makin' some Rubens this weekend Salty?

franzb69
03-15-2013, 11:23 PM
mmmm corned beef

The hekler
03-16-2013, 12:51 AM
That sucks. I get my rye from a local mill. It's actually a museum with a working mid 1800's stone mill powered by the stream on property. The only thing is I can only get my rye when they have school groups visiting. The demonstrate the mill, and a few bakeries and myself get the grains. It's the Union Mills Homestead in Westminster MD for you local guys

Random tid-bit of knowledge, William Forstchen and Newt Gingrich co-wrote an alternative history of Gettysburg that took place at Union Mills. I know it's random but I just finished retreading my copy that I personally bought from William
Forstchen at a Gettysburg re-enactment a few years back and I felt the need to share.

Jmadams13
03-16-2013, 06:36 PM
That's interesting. I'll have to look that up. Growing up around here, you get tired of Gettysburg history, but that sounds cool. Thanks for the tidbit

Jmadams13
03-16-2013, 10:37 PM
Some more rye, but shaped a little more sandwhich friendly.

http://i.imgur.com/MT2oauB.jpg

boomchakabowwow
03-17-2013, 04:47 PM
breakfast this morning from leftovers.

corned beef hash (and egg)

http://i1277.photobucket.com/albums/y482/boomchakabowwow/DSC_0004_zps6e7ecbf9.jpg

Mike9
03-19-2013, 07:04 PM
I started desalinating a corned beef brisket today. Like bacalao I'll do 4 or 5 water changings then let it dry, give it a good BBQ style rub and slow cook it for pulled Corned Beef BBQ. It's really and I mean really good. I do not however recommend reducing the braising liquid to sauce it is just too salty even after the long rinse.

Jmadams13
03-20-2013, 12:25 PM
Nothing special, just my daily bread. A ciabatta I came up with so it has the characteristics of classic ciabatta, but the crumb is a little more sandwhich friendly. It's a demi sourdough, about 70% hydration. I really should start a "my bread" thread, lol.

http://i.imgur.com/OvHE54Q.jpg

franzb69
03-20-2013, 12:59 PM
yes you should! =D

i would apprentice under you if i lived in the same continent. lol.

stevenStefano
03-21-2013, 04:38 PM
Ballotine of chicken stuffed with red peppers, onions and bacon

http://dl.dropbox.com/u/55200245/IMAG0728.jpg

http://dl.dropbox.com/u/55200245/IMAG0731.jpg

stereo.pete
03-21-2013, 06:21 PM
I have got to try one of these, perhaps this weekend. What size bird do you recommend?

stevenStefano
03-21-2013, 08:42 PM
I'd just get the biggest one you can. This one I had did 3 people but since there is a little work involved why not make it last?

franzb69
03-22-2013, 12:05 AM
now that is nice and juicy!

Mike9
03-22-2013, 08:33 AM
I have a duck I want to ballotine on Sunday. I'm going to make a sausage stuffing for it. I haven't decided yet whether to braise it in stock then crisp in a pan, or just roast it.

Chefdog
03-22-2013, 08:03 PM
Mortadella, mushroom, pepperoncini & basil. I was really happy with the crust tonight, crisp yet soft and chewy with big, yeasty flavor. As you can see, my son was anxious to get a bite :bigeek:
http://i1269.photobucket.com/albums/jj596/lydonkey/B1939F1C-4FE5-44AE-88CF-D04E6465EE70-788-0000008963D0EF1E.jpg
http://i1269.photobucket.com/albums/jj596/lydonkey/8A2771D3-7FBF-4101-B2E0-3E39F8549502-788-000000897687B664.jpg
http://i1269.photobucket.com/albums/jj596/lydonkey/6BDD5D97-8A3C-470E-83A6-993501E6147D-788-0000008E2CCED10E.jpg

stereo.pete
03-22-2013, 09:57 PM
Beautiful!

Salty dog
03-22-2013, 10:25 PM
way

Johnny.B.Good
03-23-2013, 01:19 AM
Amazing looking pizza.

Zwiefel
03-23-2013, 01:25 AM
Nice looking pizza....and excellent composition with your son...nice work in 2 different arts!

Chefdog
03-23-2013, 08:25 AM
Nice looking pizza....and excellent composition with your son...nice work in 2 different arts!

Ill take full credit for the pie, but any apparent photographic skill is 100% coincidental.

franzb69
03-23-2013, 08:35 AM
but any apparent photographic skill is 100% coincidental.

most award winning photos i've ever seen that were awesome were mostly "accidental", unplanned... that thing or that person was just there.... right place, right time sorta thing... all about capturing the perfect moment.

=D

Salty dog
03-23-2013, 10:35 AM
Petite bone-in filet, fried Muscovy egg, truffle butter.

http://i49.photobucket.com/albums/f296/sebcat/1egg_zps3adbbe0d.jpg

stereo.pete
03-23-2013, 10:54 AM
That looks delicious Chef!

Salty dog
03-23-2013, 11:34 AM
I hate it when people call me chef. The staff always chuckles when a new sales person comes in and calls me chef. (Most chefs like it) My standard response, "don't call me chef, do I call you sales guy?".

P.S. My farmer lady down the road dropped off some fresh eggs yesterday. Goose, Muscovy, Free range chickens and a special one that lays green eggs.

Reede
03-23-2013, 06:07 PM
http://i1144.photobucket.com/albums/o496/ReedEdwards/DSC03696_zpsba6e595b.jpg
http://i1144.photobucket.com/albums/o496/ReedEdwards/DSC03695_zps938a3270.jpg
Wheat and rye, flax seed and black quinoa.

Jmadams13
03-23-2013, 06:18 PM
That looks great Reed. BTW, I got your pm, and yes! I'll PM later

Chefdog
03-23-2013, 08:22 PM
More bread, although mine won't be as nice as Jmadams...
http://i1269.photobucket.com/albums/jj596/lydonkey/AF3782DE-2CEF-40DD-896D-08360FD41104-1736-0000014212C353B1.jpg
http://i1269.photobucket.com/albums/jj596/lydonkey/405ADA8F-7254-4280-B691-E97BDCF7E44F-1736-0000014200C88781.jpg

stereo.pete
03-23-2013, 09:44 PM
My feeble attempt at the forum chicken...


http://imageshack.us/a/img41/9958/chixb.jpg

Stuffing is an italian sausage, spinach, mushroom and feta mixture.

stereo.pete
03-23-2013, 09:46 PM
I like this picture better because it has my Old Chub and slicer in it.


http://imageshack.us/a/img163/7562/chix2.jpg

Zwiefel
03-23-2013, 10:00 PM
Nice work (Pete) ^_^ (Pete)!

Chefdog
03-23-2013, 10:03 PM
Looks good!

stereo.pete
03-23-2013, 10:19 PM
Notice my hack job trussing lol...

Mike9
03-23-2013, 10:33 PM
Notice my hack job trussing lol...

And here I was thinking you should truss BEFORE you enjoy the Old Chub - :lol2:

Don't worry - my turn is coming tomorrow - ballotine of duck stuffed with spinach, mushroom, and a sausage I made today from wild goose breast, veal chorizo,etc, etc, etc.

I used my new Del parer to bone out the duck and it was stellar. I'll do a review later this week when I get time.

K-Fed
03-23-2013, 11:01 PM
Beet and horseradish gravlax
http://i.imgur.com/eaukk7N.jpg
Said salmon along side a traditional citrus and dill gravlax
http://i.imgur.com/MHxGgg9.jpg

Zwiefel
03-23-2013, 11:04 PM
Made a little something tasty in my RV last night and thought I'd share...took two different photos but couldn't figure out whether I like the flash or natural light better...curious to see what you all think:
http://farm9.staticflickr.com/8094/8583668937_b07b644c44.jpghttp://farm9.staticflickr.com/8249/8583670319_e815445993.jpg

Zwiefel
03-23-2013, 11:05 PM
Beet and horseradish gravlax
Said salmon along side a traditional citrus and dill gravlax

Very interesting effect with the dying from the beets....

stereo.pete
03-24-2013, 10:11 AM
I like the first picture better Zwiefel, it has more depth to it. Did you make that flat bread from scratch, if so, can you please share the recipe?

Salty dog
03-24-2013, 01:41 PM
Notice my hack job trussing lol...

Next time up I'll show you a real easy method.

That will have to be when you bring your new Rader by.

stereo.pete
03-24-2013, 02:01 PM
Next time up I'll show you a real easy method.

That will have to be when you bring your new Rader by.

Sounds like a plan Salty and I'll bring the beer!

Zwiefel
03-24-2013, 02:29 PM
I like the first picture better Zwiefel, it has more depth to it. Did you make that flat bread from scratch, if so, can you please share the recipe?

Thanks for that...I liked that one more except that the color on the bread was better in the second one. On this day, that was a semi-prepared product (frozen, but raw)...but they are super easy to make from scratch. Here is a link to a recipe I put on Google Docs:

https://docs.google.com/file/d/0B8VveXMHku0hMjFpc18tZGlQZFk/edit?usp=sharing

This product pictured is:

http://gingerfresh.com/jersey/index.php?main_page=product_info&products_id=11494

stereo.pete
03-24-2013, 03:54 PM
Thanks Zwiefel!

Patatas Bravas
03-24-2013, 04:01 PM
Nice food Zwiefel. I like the natural like shot better.

jayhay
03-24-2013, 05:02 PM
Some pasta I've been churning out at work recently. Been deep in the flour trenches. The xmas colors are coincidental.

14129 14130

Zwiefel
03-24-2013, 06:03 PM
Jayhay, red/green food dye? or something more intruiging?

Great photos, BTW, lovely textures, angles, and composition.

jayhay
03-24-2013, 06:50 PM
Jayhay, red/green food dye? or something more intruiging?

Great photos, BTW, lovely textures, angles, and composition.

TY :)

No no, no dyes. Green is spinach ravs with sheeps milk ricotta, preserved lemon and allepo. Red is beet ravs with celeriac, white bean and basil. Real stuff here.

Zwiefel
03-24-2013, 07:05 PM
TY :)

No no, no dyes. Green is spinach ravs with sheeps milk ricotta, preserved lemon and allepo. Red is beet ravs with celeriac, white bean and basil. Real stuff here.

Colors are so vivid, I had to ask :)
good work.

stereo.pete
03-24-2013, 07:45 PM
My Wife wanted burgers so I obliged, granted I did over cook them but they were still juicy and flavorful. Glazed with worcestershire sauce and topped with Merkt's Cheddar and raw onions!


http://imageshack.us/a/img843/6088/merkt.jpg

Mike9
03-24-2013, 08:43 PM
OK - here's my Duck Galantine. I made a stuffing of crimini mushrooms, walnuts, mire poix and spinach. I spread the stuffing then added a layer of sliced sausage I made form wild goose, veal chorizo and a brunoise of leak, sweet red pepper and carrot. I roasted the galantine on a rack near the top of the oven till the inside read 165 degrees. It's freakin' delicious and so is the sausage. I rolled the mix up in plastic wrap, tied it into "links" then poached till done.

I boned the duck with my Del paring knife and it got a good workout as there is a lot more connective tissue in a duck than a chicken so there was no pealing the meat off the bone. Worth the work? You bet - yesterday I boned the duck, made stock with the carcass and made the sausage making it much less work today. My truss job needs work too though - it was the first time I've done this. I encourage everyone to try it though it's a blast when it's plated and you lay it on the table.

http://i1214.photobucket.com/albums/cc489/mikel9nine/duck1_zps26290424.jpg

http://i1214.photobucket.com/albums/cc489/mikel9nine/duck2_zpsecd6c363.jpg

http://i1214.photobucket.com/albums/cc489/mikel9nine/duck3_zpsaa9a8458.jpg

Mike9
03-24-2013, 09:09 PM
Red is beet ravs with celeriac, white bean and basil. Real stuff here.

Jay - that sounds delicious.

mzer
03-24-2013, 11:29 PM
http://img826.imageshack.us/img826/5785/dsc0005ivv.jpg

stereo.pete
03-24-2013, 11:31 PM
Everything looks fantastic, keep it up!

mainaman
03-25-2013, 12:04 PM
Pork BBQ.
The store did not have Boston Butt (***) so I had to go with tenderloin.
12+ hours in a Dutch oven, the pork separated just by looking at it.

http://i45.tinypic.com/5ets8y.jpg
http://i46.tinypic.com/2s7f774.jpg
http://i45.tinypic.com/13ydnol.jpg
http://i49.tinypic.com/29p9ch0.jpg

jayhay
03-25-2013, 03:19 PM
A few nights ago. Pork and veal lions heads, soy and palm sugar braised cabbage, sticky rice, sesame.

14151

Lucretia
03-27-2013, 12:43 AM
In the mood for flesh tonight...with some horseradish sauce and a bottle or so of wine.



14185

schanop
03-28-2013, 02:09 AM
For a quick lunch to go with rice and vegetable: charcoal grilled pork neck. It's been so long since I last lit up my weber.

https://lh5.googleusercontent.com/-9Y7awb_76p0/UVPPedKmW4I/AAAAAAAAA34/OBulG1qmRdU/s800/grilled_pork_neck_0.jpg
https://lh3.googleusercontent.com/-sZnNjrFx1zg/UVPPesDdaoI/AAAAAAAAA4A/AYrLF3O2Eqg/s800/grilled_pork_neck_1.jpg

stereo.pete
03-28-2013, 05:54 AM
mmm pork neck, that looks stunning!

schanop
03-28-2013, 06:56 AM
Thank you pete, and I just had a quick light dinner:

Some fun with fish, katsuo tataki and aji sashimi :

https://lh5.googleusercontent.com/-nYaQLvmtn7s/UVQTLHDSIRI/AAAAAAAAA4c/RVvRnhUZhKs/s800/sashimi_dinner.jpg

Zwiefel
03-28-2013, 11:40 AM
I've never had pork neck before...that made me want to find some! Nice work.

Jmadams13
03-28-2013, 11:49 AM
Me too, pork neck isn't something I see around here very often, if ever

schanop
03-28-2013, 04:06 PM
Hmm.. probably different English. Pork neck as it is called down this way here comes from the shoulder piece. I think it is the same as boned out Boston butt.

Being Asian, I tend to use pork neck quite often. It is one of very versatile piece of porkyness that can accept quick very high heat just as well as slow low heat cooking.

SpikeC
03-28-2013, 07:25 PM
Pork neck here is mostly all bones! I use it for tonkotsu broth.

eshua
03-28-2013, 10:33 PM
Adding some easy hot apps to the menu at sushi.

http://i1186.photobucket.com/albums/z378/Josh_Wentworth/20130328_163346_zpsbb04bf3e.jpg-- Salmon with edomame pesto and lavender tofu
http://i1186.photobucket.com/albums/z378/Josh_Wentworth/20130328_164449_zps468f2693.jpg -- Lamb loin pearl onions chickpeas
http://i1186.photobucket.com/albums/z378/Josh_Wentworth/20130328_165148_zps3761b8aa.jpg -- Poached Chicken Tatsoy bamboo hot and sour
http://i1186.photobucket.com/albums/z378/Josh_Wentworth/20130328_1634130_zpsa78a7562.jpg -- Pork Belly, Hen of the woods, spicy dashi, poached egg
http://i1186.photobucket.com/albums/z378/Josh_Wentworth/20130328_163359_zpsc441039a.jpg -- Smoked Pork Shoulder, White Bean, Savoy, Jus
http://i1186.photobucket.com/albums/z378/Josh_Wentworth/20130328_163351_zps14059313.jpg -- Hanger Steak Red Potato, Fennel Confit, Asian BBQ
http://i1186.photobucket.com/albums/z378/Josh_Wentworth/20130328_185932_zpsf77d3989.jpg -- Bass, Jasmine rice, Coriander Broth

EdipisReks
03-30-2013, 07:26 PM
having friends over next week for Banh Mis, so I figured it would be smart to practice the Vietnamese bread (http://www.vietworldkitchen.com/blog/2007/05/vietnamese_bagu.html). i think they came out pretty well, for a first time, though i'll definitely use all purpose instead of bread flour, for the next batch:

http://i.imgur.com/3apNXtB.jpg (http://imgur.com/3apNXtB)

i honestly haven't made much bread from instant yeast (i have a few different sourdough cultures going), so i wasn't sure how it would work out. other than it being very sticky, it worked out fine. i wouldn't want to use my food processor for my wet sourdoughs, though!

SpikeC
04-07-2013, 08:22 PM
I sprinkled some salmon with 5 spice and s&p then broiled it, pan roasted some Brussels sprouts, and cooked up some asparagus risotto. This is what was left:

https://lh3.googleusercontent.com/-Dxpq6I6BfDs/UWH5ruezPeI/AAAAAAAAAmI/-u3zAN3cG58/s640/0405031803.jpg

The next day we had room temperature salmon and sprouts and baked arancini. It is tough to take pictures when you are hungry!:

https://lh5.googleusercontent.com/-_Kpb8SQpx6c/UWH5yUdKGuI/AAAAAAAAAmQ/JMuEpt6OsVs/s640/0406031729.jpg

Chefdog
04-07-2013, 08:24 PM
Some Italian loaves from the other day. Obviously, I'm not a baker, but I love trying to get it right! I was very happy with the crust and the crumb on these. And my starter keeps getting better and better.
http://i1269.photobucket.com/albums/jj596/lydonkey/25B5E8C8-7FAF-4BF0-A1D2-131821E63FB7-594-000000672D8B5B58.jpg

Zwiefel
04-07-2013, 09:25 PM
I'd be happy to have those loaves in my house....looks tasty.

Mrmnms
04-07-2013, 09:42 PM
Those loaves look perfect for my family. Tender bread for my kids, nice crust for me. Look great.

Jmadams13
04-08-2013, 12:22 AM
Some Italian loaves from the other day. Obviously, I'm not a baker, but I love trying to get it right! I was very happy with the crust and the crumb on these. And my starter keeps getting better and better.
http://i1269.photobucket.com/albums/jj596/lydonkey/25B5E8C8-7FAF-4BF0-A1D2-131821E63FB7-594-000000672D8B5B58.jpg

Looks great

Mike9
04-09-2013, 10:57 AM
I need one of those for the white anchovy fillets a friend gave me. That and some Kerrygold butter - yum.

Mucho Bocho
04-09-2013, 11:16 AM
I'm pretty happy with my Baquetts these days. I had a 19X14 X 1/4"carbon steel sheet made for my oven. makes all the difference. Releases heat much better than a baking stone regardless of thickness.

http://i1051.photobucket.com/albums/s426/dennismpintoii/photo1.jpg

http://i1051.photobucket.com/albums/s426/dennismpintoii/photo2.jpg

http://i1051.photobucket.com/albums/s426/dennismpintoii/photo3.jpg

Jmadams13
04-09-2013, 12:25 PM
Looks good, one to the right, lol. Just kidding, just busting balls.

One criticism, if you don't mind, is your mix doesn't look quite compleat. Can the dough pass the window pane test after mixing? Would help with crumb. Not that yours doesn't look great, it does, but it could open it up a little

Mucho Bocho
04-09-2013, 03:19 PM
Jmad, I agree. This is actually a no kneed dough mix. I think this batch only sat for a few days. After sitting for a week, there was a much lighter crumb. not bad bread for little to no effort.

Mike9
04-09-2013, 06:19 PM
I need one of those for the white anchovy fillets a friend gave me. That and some Kerrygold butter - yum.

OK - I had to settle for a garlic Italian baguette thing, but it's fresh baked today and this is an awesome treat. Italian white anchovy fillets packed in oil and vinegar with some herbs - really delicious with a tall glass of Dogfish Head 60 minute IPA. :hungry:

franzb69
04-10-2013, 01:35 AM
i just wish dogfish head actually imported their stuff so i can try it out.

stereo.pete
04-10-2013, 05:04 PM
My loose interpretation of bangers and mash.

http://imageshack.us/a/img94/4014/bangere.jpg

Mucho Bocho
04-10-2013, 05:40 PM
I like it Pete

Mike9
04-11-2013, 12:17 AM
I was shopping on my lunch hour . . . and I was hungry -so. I bought a garlic/rosemary pizza dough and cut it in half. I made a tomato sauce from scratch for one pie and a white sauce of olive oil, butter, grated parm and a few drops of truffle oil. Now I have wild boar sausage, shaved shallot, thin sliced kalamata olives, thin sliced crimini, shin red peppers, thin everything.

#1 Pizza - white sauce, mushrooms,, tomatoe, anchovy, basil, calamata olives and goat cheese. really super pizza.

http://www.cheftalk.com/content/type/61/id/75956/width/500/height/1000/flags/LL

Pizza #2 - a little more contemporary - sauce made from fresh pealed Romas, garlic some red pepper, and some basil and dry oregano + peperonchini salt to taste and a dash of truffle oil. It's good and I topped this one with sliced wild boar sausage,crimini, some shrooms, and a little shaved red pepper and q sprinkling of basil at the end

http://www.cheftalk.com/content/type/61/id/75957/width/500/height/1000/flags/LL

stereo.pete
04-11-2013, 11:18 PM
Those are some beautiful pies!

mzer
04-13-2013, 01:13 AM
http://img197.imageshack.us/img197/2320/dsc0013i.JPG

stereo.pete
04-13-2013, 10:19 AM
Is that skate wing? Oh how I love skate wing!

Lucretia
04-13-2013, 01:38 PM
And how do you make the "mash" better--deep fry it! Love it!


My loose interpretation of bangers and mash.

http://imageshack.us/a/img94/4014/bangere.jpg

Jmadams13
04-13-2013, 01:52 PM
http://img197.imageshack.us/img197/2320/dsc0013i.JPG

That looks great. Making me hungry

Mike9
04-13-2013, 05:08 PM
Is that skate wing? Oh how I love skate wing!

I know - I was thinking the same thing :hungry:

Oh well I'll just have to settle for the lentil soup I made today with lamb bones and veal shank. The house really smells good!!!

rahimlee54
04-14-2013, 01:27 PM
My favorite brunch brioche french toast with blueberry syrup. I gotta make bigger loaves of this stuff.

https://lh3.googleusercontent.com/-kPESCQLtpMM/UWrSw9JK9mI/AAAAAAAADe8/9wtYW3wgZNs/s801/IMG_20130414_115702.jpg

Von blewitt
04-15-2013, 09:11 AM
A day off, and the weathers cooling down here, time for something warming:
Vietnamese Pho with Blue eye trevalla & bean curd http://i1323.photobucket.com/albums/u595/huwjones1983/52B4DC9F-E58D-4865-B765-DDD47B6488DD-29300-000011F383F686C3_zps6bcf23fa.jpghttp://i1323.photobucket.com/albums/u595/huwjones1983/CFF9E922-EA86-4797-A598-A69289A0335C-29300-000011F394DD878A_zps941b1f95.jpg

Mike9
04-15-2013, 07:16 PM
Last night was Polska night - red cabbage with apples and bacon, pierogies and the best smoked kielbasi from Henry's Smoke House in Bennington Vt.

http://i1214.photobucket.com/albums/cc489/mikel9nine/polska1_zps226d84ef.jpg

stereo.pete
04-15-2013, 10:11 PM
@Mike9, I like what you did there.

joyless
04-16-2013, 10:38 AM
i'm from poland and i've never seen pierogi, kielbasa and red cabbage on one plate before ;)

Mike9
04-16-2013, 12:40 PM
i'm from poland and i've never seen pierogi, kielbasa and red cabbage on one plate before ;)

I'm from Detroit and have had some iteration of this in Hamtramck time back way back. Try it . . . you'll like it . . .

franzb69
04-16-2013, 12:48 PM
i'm from poland and i've never seen pierogi, kielbasa and red cabbage on one plate before

and yet they look oh so good together. =D

i bet they taste better together as well

jayhay
04-16-2013, 05:10 PM
I'm from Detroit and have had some iteration of this in Hamtramck time back way back. Try it . . . you'll like it . . .

Polish Village Cafe or Polonia? I'm from Detroit too, and can't wait to be back next month. PVC is my personal fav :)

stereo.pete
04-17-2013, 11:48 PM
All of the Farmstead Meatsmith videos on Vimeo inspired me to go to the butcher and get some chops cut for me.

http://img600.imageshack.us/img600/8589/chops.jpg (http://imageshack.us/photo/my-images/600/chops.jpg/)


Glaze was made by deglazing the pan with red wine, apple cider vinegar and sugar. These pork chops were next level...:beatinghead::dance::bbq1:

Jmadams13
04-17-2013, 11:52 PM
Yum. Looks great Pete

wellminded1
04-18-2013, 12:45 AM
14650 A little feature I ran at work.

Mike9
04-18-2013, 09:15 PM
Polish Village Cafe or Polonia? I'm from Detroit too, and can't wait to be back next month. PVC is my personal fav :)

I honestly don't remember we ate at different ones and I left Detroit in 1980. I do remember buying smoked chunk kielbasa from Markowycz's on Michigan in Dearborn. It was the best I've ever had - hot out of the smoker and with a loaf of hot bread from the bakery next door and a couple of cold beers it made for an awesome lunch.

I used to live down by Wayne U. and Greektown and The International was our favorite joint. Gus was very generous to share when he found out I had an interest in cooking. Small world -

K-Fed
04-19-2013, 12:16 PM
https://sphotos-a.xx.fbcdn.net/hphotos-ash3/p480x480/552875_560842890603053_3710786_n.jpg

wellminded1
04-19-2013, 12:22 PM
Looks good K-fed, I worked in florida for a bit at John's Island Club. Loved it down there.

Lucretia
04-19-2013, 03:25 PM
We ran out of bread & sandwich rolls, so did some baking yesterday:



14676




And so for breakfast this morning, some local pepper bacon, egg fried up in the drippings crispy on the outside and runny in the middle, scooped up with some bacon drippings on to a toasted piece of bread. (so simple compared to the fabulous things you guys are doing, but it was good!)




14677

rahimlee54
04-20-2013, 10:09 PM
Finally got some brotforms, sourdough is much better now.

https://lh5.googleusercontent.com/-9vlEb4LgXcc/UXMlvYjFZWI/AAAAAAAADhg/ckdpuOhAa38/s1068/IMG_20130420_193153.jpg

Jmadams13
04-20-2013, 11:40 PM
Looks good. Brotforms can make a world of difference, especially in proofing times after shaping.

wellminded1
04-22-2013, 11:18 AM
1473314734 Sunday supper.some crepinette.

Jmadams13
04-22-2013, 11:53 AM
I bet that tasted amazing

mzer
04-22-2013, 12:10 PM
High end hairball.

http://imageshack.us/a/img18/2059/dsc0008qli.jpg

wellminded1
04-22-2013, 12:20 PM
Hahahah nice

MichaelCampbell
04-26-2013, 03:12 AM
Seems awesome whats the recipe to cook this??:cheffry:

Lucretia
04-26-2013, 06:20 PM
14855



14856

Mike9
04-26-2013, 06:31 PM
Nice Lucy - I have baby backs braising in the oven as we speak.

Lucretia
04-26-2013, 11:07 PM
14862

Zwiefel
04-27-2013, 12:02 AM
14862


Damn that looks good....I can tell it's time for me to do another cuban pork shoulder...and try some homemade bacon....

Lucretia
04-27-2013, 06:30 PM
Part 2:


14881

rahimlee54
04-27-2013, 07:55 PM
https://lh5.googleusercontent.com/-3O-_2qikEp4/UXsC7YFfzCI/AAAAAAAADls/IntvBf2oNWs/w601-h801/IMG_20130426_184203.jpg

Chicken and dumpling soup

ruscal
04-28-2013, 07:20 AM
made beef tataki with ponzu sauce the other night

https://dl.dropboxusercontent.com/u/6634650/COOKING/Photo%2023-04-2013%2020%2054%2058.jpg

ruscal
04-28-2013, 07:53 AM
and some older stuff from instagram

https://dl.dropboxusercontent.com/u/6634650/COOKING/OLD/Photo%2028-04-2013%2011%2033%2047.png
oven roasted sweet potato fries and sprouting broccoli steamed with butter. i like to serve this with a peanut dipping sauce made by mixing peanut butter with a little water to get a dipping consistency then adding soy sauce, minced garlic and rice wine vinegar to taste

https://dl.dropboxusercontent.com/u/6634650/COOKING/OLD/Photo%2028-04-2013%2011%2034%2017.png
home made pesto with basil, walnut, garlic and parmesan

https://dl.dropboxusercontent.com/u/6634650/COOKING/OLD/Photo%2028-04-2013%2011%2034%2009.png
filet steak with a chicken stock and cognac au jus. served with carrots caramelised with butter and brown sugar and a baked potato with sour cream

https://dl.dropboxusercontent.com/u/6634650/COOKING/OLD/Photo%2028-04-2013%2011%2033%2059.png
pulled pork and a glass of sancerre

https://dl.dropboxusercontent.com/u/6634650/COOKING/OLD/Photo%2028-04-2013%2011%2034%2055.png
bolognese. i season this thai style finding a balance point between brown sugar, lime juice, fish sauce, soy sauce and balsamic vinegar.

https://dl.dropboxusercontent.com/u/6634650/COOKING/OLD/Photo%2028-04-2013%2011%2034%2046.png
beef braised in red wine

https://dl.dropboxusercontent.com/u/6634650/COOKING/OLD/Photo%2028-04-2013%2011%2035%2005.png
sirloin steak with a resting smear made with fresh parsley, lemon juice, olive oil and roasted garlic

i'm just a home cook.

stereo.pete
04-28-2013, 08:47 AM
Thanks for sharing Ruscal, everything looks tasty.

Jmadams13
04-28-2013, 11:31 AM
It all looks great

stevenStefano
05-03-2013, 02:04 PM
Chicken schnitzels with cider onion and bacon sauce and.........oven chips

https://dl.dropboxusercontent.com/u/55200245/IMAG0738.jpg

Mucho Bocho
05-03-2013, 02:22 PM
Delicious, I also appreciate your heavy hand with the sauce and butter! the sign of a good cook

AFKitchenknivesguy
05-04-2013, 01:02 AM
Except for first pic , good job Ruscal.

ruscal
05-04-2013, 06:29 AM
Except for first pic , good job Ruscal.

thanks bro :)

which first pic didnt you like? the beef or the veggies? what did i do wrong? i'm always up for learning and improving so any advice would be happily received :)

kpeddie2010
05-04-2013, 09:12 AM
http://s1330.photobucket.com/user/kpeddie2010/media/7211269E-28E2-4E29-B07D-F1335AF5489D-868-000000B8FBD2E390_zps560c7654.jpg.html?sort=3&o=0

http://s1330.photobucket.com/user/kpeddie2010/media/E4EC6D59-DF99-43F8-974E-AA6924E05B12-868-000000B8E2C053D1_zps3572b089.jpg.html?sort=3&o=1

http://s1330.photobucket.com/user/kpeddie2010/media/4A24AF62-21CA-4BB7-8707-8B7DC1659338-868-000000B8D0D2D1A1_zps50e5ae88.jpg.html?sort=3&o=2

http://s1330.photobucket.com/user/kpeddie2010/media/40451779-0BDB-42A8-917F-A08AB879022E-868-000000B8B7C18523_zps1f11d6f6.jpg.html?sort=3&o=3

http://s1330.photobucket.com/user/kpeddie2010/media/C5D486AF-9BA5-41CA-A1E7-45AB84893DF3-868-000000B8A4D19334_zps16d0a2d6.jpg.html?sort=3&o=4

http://s1330.photobucket.com/user/kpeddie2010/media/2A97F0D7-FA7F-4FF0-BE1C-890664A52357-868-000000B89686462F_zps4b856735.jpg.html?sort=3&o=5

http://s1330.photobucket.com/user/kpeddie2010/media/FEC2F0C7-6AFB-4C7F-A362-57E7FF4A9450-868-000000B8879AE113_zps93d3c97b.jpg.html?sort=3&o=6

http://s1330.photobucket.com/user/kpeddie2010/media/ECFCF9AB-704E-4B10-83D8-1303C947EA2B-868-000000B86CC1FEF3_zps081873a8.jpg.html?sort=3&o=7

http://s1330.photobucket.com/user/kpeddie2010/media/269DBBE5-85A4-49DA-99ED-9D8CE1A8C2CB-868-000000B85B088881_zpsec630ff9.jpg.html?sort=3&o=8

http://s1330.photobucket.com/user/kpeddie2010/media/3E59714C-8632-4DC4-AB04-8C2AF9058493-868-000000B844F59A2A_zps527abb1c.jpg.html?sort=3&o=9

http://s1330.photobucket.com/user/kpeddie2010/media/439B8F94-041F-4D24-B0A3-72C49B0D66A6-868-000000B8300AB361_zps3e61503a.jpg.html?sort=3&o=10

http://s1330.photobucket.com/user/kpeddie2010/media/9B6838DB-F629-4568-A445-C26F505745AB-868-000000B7DFCF7039_zpsf8fc387e.jpg.html?sort=3&o=11

Salty dog
05-04-2013, 08:56 PM
https://www.facebook.com/photo.php?fbid=10151439672317832&set=a.10150609599152832.390175.307646722831&type=1&theater

AFKitchenknivesguy
05-04-2013, 09:45 PM
thanks bro :)

which first pic didnt you like? the beef or the veggies? what did i do wrong? i'm always up for learning and improving so any advice would be happily received :)

You did nothing wrong, I just can't stand brocolli.

Duckfat
05-04-2013, 10:53 PM
mmmmm Ramps and Fiddleheads. The only thing missing in that picture is some fresh morels.

Salty dog
05-04-2013, 11:40 PM
To early in these parts. I wait for the Wisconsin variety.
But you are correct.

Johnny.B.Good
05-05-2013, 12:15 AM
Thanks for sharing Ruscal, everything looks tasty.

+1

That plate of pesto pasta looks particularly appealing to me right now.

Mike9
05-05-2013, 01:42 AM
I love fiddle heads and morels - nothing better than braised rabbit with morel with steamed fiddle heads on the side.

Today I filleted 4 stripers that my son caught last night - about 60 lbs total. I used my little 6" deba for the meat work and my hankotsu for skinning. I also got roe from three of them so I'm cooking up some fish later today. I'll have to channel my grandmother who used to cook perch roe like sausages - just delicious. These are big so I'm thinking of steaming then browning in the pan. Anyone have suggestions? Salty? Bueller?

stereo.pete
05-05-2013, 02:23 AM
Salty, how long will you have ramps? The wife and I might have to make a trip up there to show you the new Rader.

Salty dog
05-05-2013, 08:40 AM
@ pete, Most likely throughout the week. Should I save a tenderloin for you to trim up?

@ Mike one suggestion is to wrap them in a banana leaf with your favorite herbs/spices/butter/oil/etc. Bake it straight away or better still, grill first then finish in the oven.

Mike9
05-05-2013, 11:22 AM
Thanks Salty - no banana leaves around these parts. I think I'll indirect grill them with some apple smoke. Less chance of them exploding.

hstdrums
05-05-2013, 11:43 PM
Boned-Out stuffed chicken. A layer of sauteed mushrooms and onions covered with Pork Chicken Liver, Chicken Fat, Sherry farce. Roll the whole thing up, tie it and grill it. Absolutely delicious.


http://farm9.staticflickr.com/8129/8712437316_40d45009c3.jpg (http://www.flickr.com/photos/57049283@N04/8712437316/)

http://farm9.staticflickr.com/8132/8711324725_fdbab9b65e.jpg (http://www.flickr.com/photos/57049283@N04/8711324725/)

http://farm9.staticflickr.com/8254/8712748896_ea9287a1c3.jpg (http://www.flickr.com/photos/57049283@N04/8712748896/)

http://farm9.staticflickr.com/8138/8711621541_98a046118c.jpg (http://www.flickr.com/photos/57049283@N04/8711621541/)

Lucretia
05-06-2013, 02:48 AM
15063

Duckfat
05-06-2013, 10:10 AM
My chives are starting to kick in high gear. Maybe another week before flowering. I'll be out after white Morels and ramps this week.

K-Fed
05-06-2013, 11:33 AM
https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-prn1/253239_566121803408495_284713277_n.jpg
Herb grilled swordfish, oven dried tomato, macadamia nut pesto, Parmesan frico.

stereo.pete
05-06-2013, 08:39 PM
@ pete, Most likely throughout the week. Should I save a tenderloin for you to trim up?

@ Mike one suggestion is to wrap them in a banana leaf with your favorite herbs/spices/butter/oil/etc. Bake it straight away or better still, grill first then finish in the oven.

Salty, my wife and I were thinking Wednesday night for dinner, will you be at the restaurant? Also, I'd love to break down a tenderloin for you but I'm not sure that would be a good idea during dinner service :bigeek: .

G-rat
05-06-2013, 09:01 PM
https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-prn1/253239_566121803408495_284713277_n.jpg
Herb grilled swordfish, oven dried tomato, macadamia nut pesto, Parmesan frico.

tasty looking dawg. I'm stealing the macadamia nut pesto...

mzer
05-06-2013, 11:36 PM
http://img201.imageshack.us/img201/3963/dsc0001yz.jpg

Lucretia
05-08-2013, 08:08 PM
It was cheaper and faster than Mickey D's for lunch...


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15102

Von blewitt
05-08-2013, 08:19 PM
http://img201.imageshack.us/img201/3963/dsc0001yz.jpg

Nice! Rouget with artichokes barigoule?

mzer
05-08-2013, 09:44 PM
Thanks. Also clams.

Mrmnms
05-08-2013, 10:31 PM
It was cheaper and faster than Mickey D's for lunch...


15103



15104



15102

Lucretia, you can cook for me any time. Looks perfect

ptolemy
05-08-2013, 11:36 PM
It was cheaper and faster than Mickey D's for lunch...


15103



15104



15102



looks delicious!

Lucretia
05-09-2013, 12:58 AM
Boned-Out stuffed chicken. A layer of sauteed mushrooms and onions covered with Pork Chicken Liver, Chicken Fat, Sherry farce. Roll the whole thing up, tie it and grill it. Absolutely delicious.


Nice!

Mike9
05-11-2013, 04:02 PM
I had some dental surgery so I opted for something soft. Portobello and ricotta ravioli in a roast red pepper and duck stock soup fortified with truffle oil, scallion and bacon jerky. You heard that right BACON JERKY - it was delicious.

http://i1214.photobucket.com/albums/cc489/mikel9nine/IMG_20130510_175700_zpse36e57db.jpg

Jmadams13
05-11-2013, 04:10 PM
Yum! Make your own bacon jerky? Would love to hear more about this. I've thought about it, but wast sure about the fat

Mike9
05-11-2013, 04:22 PM
Nope - I found it at Aldi - I couldn't pass it up. It's brand name is Simms and is smokier than regular bacon with a more concentrated flavor. I may make some now that I've been inspired.

mzer
05-11-2013, 07:48 PM
http://img607.imageshack.us/img607/8495/dsc0002jzn.jpg

stereo.pete
05-13-2013, 09:48 PM
Speaking of resting meat, I made some steak and non-traditional risotto (Cabot Aged Sharp Cheddar and Dill). They both turned out very well.


http://imageshack.us/a/img43/5310/steakrissoto.jpg

Salty dog
05-19-2013, 08:37 AM
http://i49.photobucket.com/albums/f296/sebcat/scallop3_zpsb5b72793.jpg (http://s49.photobucket.com/user/sebcat/media/scallop3_zpsb5b72793.jpg.html)

http://i49.photobucket.com/albums/f296/sebcat/hali_zpsa866cf2e.jpg (http://s49.photobucket.com/user/sebcat/media/hali_zpsa866cf2e.jpg.html)

schanop
05-23-2013, 05:37 AM
Just an ordinary winter comfort food: bowl-steamed pork belly with picked vegetables and rice :spiteful:

https://lh3.googleusercontent.com/-2zoln_D6STU/UZ3UPNAE6pI/AAAAAAAAA9Y/4S-mI9QTaIA/s800/bowl_steamed_pork_belly.jpg

Mucho Bocho
05-23-2013, 11:09 AM
Schnop, Don't bring that diet food around here. No No

Mike9
05-24-2013, 09:50 AM
Man that looks good - :hungry:

schanop
05-24-2013, 10:06 AM
Soft pork fat from a long cook is a delicacy. It's a treat :hungry3:

GlassEye
05-26-2013, 06:32 PM
That looks awesome, schanop.

Jmadams13
05-28-2013, 11:39 PM
Nothing special. It was slow tonight (deathly slow, lol) so the three of us in the kitchen did a little chopped like thing to play with the scallops that came in today. Seared scallops over a corn/sambal relish with a smoked tomato cream.

I won, lol. Will be an app special this week. Minus the tacky greens garnish of course, lol.

http://i.imgur.com/H3jUZIf.jpg

TamanegiKin
05-29-2013, 09:43 PM
Haven't posted anything in a bit so here goes..
Ghetto smoked salmon collar with salsa veracruzana and other stuff.

ayeung74
06-04-2013, 06:36 PM
Dude I eat that stuff all the time!!! I love it.

schanop
06-12-2013, 07:46 AM
Nothing fancy for a weeknight dinner: sashimi and risotto from 800-900g black drummer that pkjames dropped at my place last night.

https://lh5.googleusercontent.com/-x9-XfoTZxdQ/UbhO-6iic9I/AAAAAAAABBU/nP3Wlp83n_Y/w800-h600-no/black_drummer_1.jpg

schanop
06-14-2013, 09:06 AM
Winter Friday feast: sashimi of snapper, jack mackerel, and ocean perch; snapper head soup; braised lamp rump with radish; pork belly stew with turnip; and Chinese broccoli.
https://lh5.googleusercontent.com/-yPsvS2YN__o/UbsF3nZ4fpI/AAAAAAAABCI/MblaARMKwBo/s800/friday_feast_0.jpg
https://lh3.googleusercontent.com/-AxmoD6tL54o/UbsF7tGeOjI/AAAAAAAABCQ/Vq76yXiEoo8/s800/friday_feast_1.jpg

Bill13
06-15-2013, 08:16 AM
How do you get such a nice even crust on the scallops? Mine never turn out that well!

franzb69
06-15-2013, 08:38 AM
How do you get such a nice even crust on the scallops? Mine never turn out that well!

a good thick pan that can provide even high heat and lots of practice =D

Jmadams13
06-15-2013, 05:11 PM
How do you get such a nice even crust on the scallops? Mine never turn out that well!

screaming hot cast iron

EdipisReks
06-15-2013, 05:47 PM
here's what i've been doing, today.

http://i.imgur.com/EW6b6zh.jpg (http://imgur.com/EW6b6zh) click to embiggen

brianh
06-19-2013, 01:30 PM
Man, you guys are way out of my league, but... Father's Day gift to me was charcoal grilled NY strip (first time using clarified butter to grill) with garlic, lime, cilantro butter; roasted garlic wasabi mashed potatoes with chives, onion strings, and sauteed green beans with shallots. The blob of compound butter looks ugly, but I was hungry.

http://kurtsequipment.com/fdsteak.jpg

stereo.pete
06-19-2013, 04:17 PM
Brian,

That looks fantastic and certainly a meal worthy of a great father.

brianh
06-19-2013, 04:42 PM
Thank you! My (almost) 2-year old ate the wasabi mashed potatoes like crazy which made me awful proud. Can't believe I only found this forum recently. Great find!

Lucretia
06-19-2013, 09:09 PM
Brian, that looks great!

Local berries are coming in. Picked up a 1/2 flat of strawberries and a 1/2 flat of raspberries at the local farm stand. Made 2 batches of jam today. One strawberry/raspberry/lemon zest/mint, and one strawberry/raspberry/serrano chiles.


16197

16198

AFKitchenknivesguy
06-20-2013, 03:53 AM
Lucretia, I assume you are going to eat that pretty quick, or otherwise why didn't you can them?

Lucretia
06-20-2013, 11:13 AM
Lucretia, I assume you are going to eat that pretty quick, or otherwise why didn't you can them?

Freezer jam (the lower sugar recipe.) I like it better than cooked jam.

Brad Gibson
06-21-2013, 03:51 AM
What is that paring knife Lucretia? That handle looks awesome!

Lucretia
06-21-2013, 04:01 PM
It's a Rader. I absolutely love it. He doesn't like to make them, I don't think. It's got a little short stumpy blade that fits my little short stumpy hands perfectly, and it's outrageously comfortable. You don't even think about holding a knife--it's just a pointy little extension of your hand. Cleaning strawberries with it goes like crap through a goose.

cnochef
06-21-2013, 04:18 PM
Freezer jam (the lower sugar recipe.) I like it better than cooked jam.

Lucretia, have you ever tried the Christine Ferber method of making jam?

It is superior to regular pectin jam recipes, by far. Basically, you slice the fruit and coat it with sugar ( 1/2 the volume of your fruit) and macerate overnight. The next day you strain off the liquid and boil it on high for 15 minutes, then add the fruit and a squeeze of lemon then boil for another 15 minutes. You get a naturally thick and tasty jam that uses much less sugar than traditional method. You can it in the normal manner.

In some of her other recipes that don't easily thicken or have enough natural pectin, she instructs you how to make your own pectin from green apples and use it for the base.

Her book is a revelation of sweet + savory combinations, but it's sometimes hard to find it.

K-Fed
06-21-2013, 08:32 PM
http://i.imgur.com/e8ad8dU.jpg (http://imgur.com/e8ad8dU)

Lucretia
06-24-2013, 06:17 PM
Lucretia, have you ever tried the Christine Ferber method of making jam?

Hadn't heard of her, but I just put her jams & jellies book on hold at the library. Thanks for the info!

Mike9
07-03-2013, 02:21 AM
http://i1214.photobucket.com/albums/cc489/mikel9nine/IMG_20130702_183706_zpsab255f75.jpg?t=1372804654

Here is pork going on th4 grill http://i1214.photobucket.com/albums/cc489/mikel9nine/IMG_20130702_104622_zps288608ff.jpg?t=1372776433

mano
07-03-2013, 09:23 AM
Last night's dinner of greens, eggs, sausage and garlic bread

16613
16614

stereo.pete
07-03-2013, 12:32 PM
Mano, I am intrigued by the greens recipe, would you mind sharing it with me either in this thread or via PM?

mano
07-03-2013, 12:59 PM
Dice and saute' some red and green peppers, a few onions and bunch of scallions.
Add minced garlic, s and p and whatever other herbs or spices you want.
Throw in fresh spinach, arugula, chopped parsley, fennel fronds or whatever greens you have such as mint or Swiss chard.
Cook them down with some more oil and chicken stock. They'll give off some liquid of their own, though.

You can fry the eggs separately or put them on top of the veggies, lid and let them steam.

Salty dog
07-03-2013, 02:34 PM
http://i1036.photobucket.com/albums/a442/Saltys_knives/1-1.jpg (http://s1036.photobucket.com/user/Saltys_knives/media/1-1.jpg.html)

Kind of an Asian grilled pork loin with spicy pineapple tempura.