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Salty dog
07-03-2013, 02:02 PM
I don't know if I've posted this in this thread before. An oldie but one of my favorites. (Of mine) Masamoto honyaki 240


http://youtu.be/bzfRjDd-ufk

stereo.pete
07-03-2013, 08:50 PM
Trying to cut back on carbs a bit and eat a little healthier.


http://imageshack.us/a/img829/8291/5wr2.jpg

stereo.pete
07-03-2013, 08:52 PM
Kind of an Asian grilled pork loin with spicy pineapple tempura.

Scott, I love the idea of a pineapple tempura, well played!

Lucretia
07-11-2013, 12:04 PM
Had some leftover smoked pork butt, and with all the Paula Deen/sugary southern food trashing, it put me in the mood for some Brunswick Stew:


16922


Smoked pork, onions, lots of garlic, tomatoes (some of the last I put up last summer), and other goodies, including--yep--molasses and brown sugar. Balanced with cayenne, apple cider vinegar, and a buttload of black pepper. It was some kind of good last night, and will get better with age. Normally I'll make cornbread to go with it, but I'd just pulled our regular bread out of the oven so we had some multigrain bread (yep, with some honey in it) instead. And a cold brew or 2.

Mucho Bocho
07-11-2013, 12:18 PM
Lucretia, They through green beans in the BS in NC. You're looks robust and tasty

Lucretia
07-11-2013, 12:28 PM
I've seen it with lima beans a lot, too, but they aren't popular at our house. Had half a head of cabbage in the fridge, so it got chopped up and tossed in just because it was there. I might make a point to regularly add cabbage--it was pretty good.

Mucho Bocho
07-11-2013, 12:46 PM
Lucretia, I also made a stew last night: Home made sausage browned in onions, added home made chix stock, cubed potatoes, crushed tomatos black bean and kale. Finished with garden cilantro ansd chives. Peasent food for a king.

Next time I'll remove the casing from the sausage before browing. Lesson learned.


Good tip about the cabbage. I've got a 1/2 head that Zwiffel left at my house on his cross-country trip. I think he pulled out of a field in Alabama is the size of a basketball. I'm always amazed at how long cabbage/kale last in the refrigerator.

16924

Lucretia
07-11-2013, 01:12 PM
Wow, that looks great! Give me a big bowl, a glass of wine, and a hunk of bread to swab the bowl with and I'm in heaven!

Mike9
07-14-2013, 12:17 PM
Doing a St. Louis slab today. I separated the skirt, trimmed some fat, pulled the membranes and applied rubs. Once my ghetto smoke setup got going I turned off the gas flame. I'll let these go 4-5 hrs then take to temperature. I have some wild boar sausage to go on later. I'm using apple, white oak and cherry for smoke - I wish I had some white oak acorns. I'll have to lay in a supply this fall.

http://www.cheftalk.com/content/type/61/id/82166/width/350/height/700/flags/LL

bamin
07-19-2013, 07:06 PM
Salmon with lemon risotto, asparagus, and beurre blanc.

http://imageshack.us/a/img850/2347/z3p6.jpg

Zwiefel
07-19-2013, 10:16 PM
Sous vide ribeye, pressure cooked heirloom potatoes with celery root, chimichurri with pressure roasted garlic confit. A satisfactory 1st venture into modernist cooking.

http://farm3.staticflickr.com/2832/9322557247_27c8a81e9a_z.jpg

sachem allison
07-19-2013, 10:33 PM
Trying to cut back on carbs a bit and eat a little healthier.


http://imageshack.us/a/img829/8291/5wr2.jpg

i'm sorry

stereo.pete
07-19-2013, 10:36 PM
i'm sorry

LOL Son, it only lasted two days.

Jmadams13
07-20-2013, 02:36 PM
Sous vide ribeye, pressure cooked heirloom potatoes with celery root, chimichurri with pressure roasted garlic confit. A satisfactory 1st venture into modernist cooking.

http://farm3.staticflickr.com/2832/9322557247_27c8a81e9a_z.jpg

Looks great Z. I do love me some chimichurri

rahimlee54
07-20-2013, 07:11 PM
Veal parm, pasta with sauce and sourdough bread. Thanks to advice of the forum excellent bread.

https://lh4.googleusercontent.com/-igFsTTaL1IE/Uer8ecQTgXI/AAAAAAAAEM0/w9wFqCMWDoQ/w634-h845-no/IMG_20130720_170835.jpg

Zwiefel
07-20-2013, 07:53 PM
https://lh4.googleusercontent.com/-igFsTTaL1IE/Uer8ecQTgXI/AAAAAAAAEM0/w9wFqCMWDoQ/w634-h845-no/IMG_20130720_170835.jpg

Aha! I spy one of the despised Henckel's knives!

Looks great! Nothing quite like homemade bread, eh?

K-Fed
07-20-2013, 08:34 PM
Some rainy day Q'

https://sphotos-b.xx.fbcdn.net/hphotos-frc3/988252_598822806805061_552532517_n.jpg
https://sphotos-b.xx.fbcdn.net/hphotos-ash4/998418_598823076805034_1984683552_n.jpg
https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-ash4/1075793_598823480138327_393074999_n.jpg

Mike9
07-21-2013, 03:19 PM
Lookin' good K-Fed. Was too hot to grill this past week so . . . Friday it was Creole Shrimp

http://i1214.photobucket.com/albums/cc489/mikel9nine/IMG_20130719_181636_zpsda65ef31.jpg

and last night a classic Linguini finished in a simple sauce & a Meatball

http://i1214.photobucket.com/albums/cc489/mikel9nine/IMG_20130720_182028_zps42499845.jpg

Lucretia
07-24-2013, 02:43 PM
Blackberries down the block are starting to ripen, so this morning went out and picked all the ripe ones in reach:

17322

And whipped up some freezer jam.

17323



Didn't have quite enough blackberries, so I pulled some strawberries out of the freezer that I'd put up to make jam with when they were in season. Tastes pretty good, and the color is wonderful. I see a sauce for duck breast in its future...

Reede
08-03-2013, 09:18 PM
http://i1144.photobucket.com/albums/o496/ReedEdwards/DSC03781_zps074528c9.jpg (http://s1144.photobucket.com/user/ReedEdwards/media/DSC03781_zps074528c9.jpg.html)

Quickly made dough, olive oil with a little pecan oil(ran out of olive), sliced garlic, home grown basil, mozzarella, home grown tomato.
Its eating good right now.

Von blewitt
08-04-2013, 06:13 AM
Couple of nice pizza cutters too!!!

rahimlee54
08-04-2013, 10:55 AM
https://lh5.googleusercontent.com/-omame7G0JIE/Uf5dZ2J-FGI/AAAAAAAAEOs/J2YM-A0CAms/w634-h845-no/IMG_20130804_095443.jpg

Applewood smoked bacon

TamanegiKin
08-05-2013, 04:35 AM
Whatever is in the fridge special. Leftover delivery pizza meets leftover braised pork shoulder, heirloom tomato, pickled red onion, micro arugula and franks red hot.
Gnarly flavor overload
http://i.imgur.com/MDHmABx.jpg

stereo.pete
08-08-2013, 08:13 PM
Burgers w/ Guacamole, Queso Fresco and Roasted Poblanos with Elotes.


http://imageshack.us/a/img849/4961/g71i.jpg

K-Fed
08-09-2013, 09:10 PM
Pan roasted duck breast salad, bacon wrapped goat cheese stuffed roasted pears, watermelon radish, enoki mushrooms, sweet apricot/ soy vinaigrette, blueberry vinaigrette.
http://i.imgur.com/n6YAmDm.jpg

brianh
08-09-2013, 09:13 PM
Last two posts: JUMP IN MY MOUTH.

stereo.pete
08-10-2013, 10:32 AM
Breakfast: Juevos con Chorizo served on tortilla chips.


http://imageshack.us/a/img208/6117/x7l4.jpg

Mucho Bocho
08-10-2013, 10:33 AM
Winning Pete!

stereo.pete
08-10-2013, 10:37 AM
K-Fed, that duck salad looks amazing, I mean duck breast and bacon wrapped goat cheese stuffed pears!!!:bigeek:

Mucho Bocho
08-10-2013, 10:39 AM
K-Fed was that duck cooked Sous Vide? Looks proper. Well done sir!

Mrmnms
08-10-2013, 10:54 AM
Last 2 really got my stomach growling

K-Fed
08-10-2013, 11:02 AM
K-Fed was that duck cooked Sous Vide? Looks proper. Well done sir!

I wish I had one to play with. The fat was rendered/ skin crisped up and slow roasted with a nice long rest.

brianh
08-11-2013, 06:19 PM
Brined + grilled chicken fajitas with pickled onions, sun-dried tomato guac, sauteed bell + poblanos. Roasted corn & black bean salad, simple fried rice.

http://kurtsequipment.com/chickenfaj.jpg

stereo.pete
08-11-2013, 09:11 PM
Brined chicken...mmmmmm!

Here's what I made for dinner with some cherry tomatoes that a friend brought over from their garden.


http://imageshack.us/a/img266/8691/r85s.jpg

GlassEye
08-11-2013, 09:21 PM
Lentil, tomato dal with rice.

brianh
08-11-2013, 09:29 PM
Wow, beautifully simple, Pete. Basil, garlic, cherry toms? You show me how much I need to work on my plating.

stereo.pete
08-14-2013, 09:05 PM
http://imageshack.us/a/img716/9486/aqkg.jpg

Beef Bourguignon

apicius9
08-14-2013, 09:16 PM
Geez, trying to lose weight and looking at this thread don't go together well. Some fabulous dishes shown here. Makes me want to run to my kitchen and play. Unfortunately, chances are I will have to step over my drunk and passed-out room mate to get there :( But I will have a better and spacier set-up in a few weeks again. So much to try out.

Stefan

rahimlee54
08-18-2013, 12:47 PM
https://lh3.googleusercontent.com/-MJSq8LBXaIA/Ug_0fLxONpI/AAAAAAAAEQ8/-BeiCluMMHs/w1127-h845-no/IMG_20130817_180824.jpg

I Forgot to put the poached egg on top before the photo but it was there.

Reede
08-19-2013, 06:32 PM
A little bread, and with it for supper a ribeye and mushrooms. Simple. Good.
http://i1144.photobucket.com/albums/o496/ReedEdwards/DSC03786_zps0e3a4636.jpg (http://s1144.photobucket.com/user/ReedEdwards/media/DSC03786_zps0e3a4636.jpg.html)
http://i1144.photobucket.com/albums/o496/ReedEdwards/DSC03788_zpsabfb081c.jpg (http://s1144.photobucket.com/user/ReedEdwards/media/DSC03788_zpsabfb081c.jpg.html)
http://i1144.photobucket.com/albums/o496/ReedEdwards/DSC03789_zps97a39c74.jpg (http://s1144.photobucket.com/user/ReedEdwards/media/DSC03789_zps97a39c74.jpg.html)

agp
08-20-2013, 11:39 AM
Garlic-pepper crusted ribeye. It's roasted on the rare side because when I bring this to work for lunch, I have to microwave it. After microwaving, it will at a perfect R-MR.

https://lh6.googleusercontent.com/-csi8c_ptgGw/UhONXCeykPI/AAAAAAAAAPI/UUD_knxAuw4/s800/1097758_10151529485146836_1708905059_o.jpg

Mucho Bocho
08-20-2013, 01:19 PM
AGP, Nice color but microwaving Beef? How did you cook it? Looks Sous Vide? Well done Sir!

agp
08-20-2013, 03:01 PM
Thank you! No sous vide, just plain old searing on cast iron then roasting in the oven. And yea microwave beef, there's no other way to heat it up at the office. I was surprised how little liquid came out when I cut it, but how juicy and tender it was when eaten. I must have been very lucky with my timing!

agp
08-20-2013, 07:16 PM
Dinner - pasta.
https://lh5.googleusercontent.com/-4BDFTXrXC6U/UhP4kSMct4I/AAAAAAAAAPY/d828NXaEELc/s800/P1000194.JPG

brianh
08-24-2013, 05:57 PM
Wife wanted breakfast for dinner. Scrambled egg over bacon lattice and English muffin, topped with hollandaise. Poblano homefries and chive oil.

http://kurtsequipment.com/eggs.jpg

Baby Huey
08-24-2013, 06:12 PM
We are on a diet so made a kale mixture with baby heirloom tomatoes and chicken, herb, garlic,and asiago cheese sausage topped with an egg.
18183

DerSnap
08-24-2013, 09:37 PM
Some very nice looking food I have witnessed in this forum. Great talent with some, and a mouth watering pleasure.

Today just did some quick wraps:

Grass fed beef,
Organic: Onion, Tomato, Lime, Chilli(s), for the Salsa with some other things no on the mind this second.

German Beer, of course that is what we drink in these woods.

BTW can we not add attachments for photos?

http://807recordings.com/PRESS/Knife/Food/Wraps/slicing.jpg

http://807recordings.com/PRESS/Knife/Food/Wraps/wrapping.jpg

Mucho Bocho
08-24-2013, 09:58 PM
We are on a diet so made a kale mixture with baby heirloom tomatoes and chicken, herb, garlic,and asiago cheese sausage topped with an egg.
18183

We're on a diet so only the sausage, cheese, chicken and eggs. LOL

Baby Huey
08-24-2013, 10:06 PM
We're on a diet so only the sausage, cheese, chicken and eggs. LOL

Lol it was chicken sausage with asiago and herbs in the mix. Not the piggy porky good stuff.

DerSnap
08-25-2013, 05:05 PM
Duck breast was on special, so who was I to ignore such a nice treat. Duck breasts are one of my favourite to cook.

Basic fry, then in the oven for 10 mins:
Red Chilli, Apple, Garlic, Espresso, Curry (plus something else I forgot at moment).

Basically just playing around with some flavours.

Chips, aka Fries are triple cooked. If you have not cooked chips this way, boy are you missing out and I would highly recommend trying.

;)

http://807recordings.com/PRESS/Knife/Food/Duck/apple.jpg

http://807recordings.com/PRESS/Knife/Food/Duck/Duck-sliced.jpg

http://807recordings.com/PRESS/Knife/Food/Duck/oven-apple-chilli.jpg

http://807recordings.com/PRESS/Knife/Food/Duck/W-chips.jpg

brianh
08-25-2013, 07:50 PM
Herb crusted pork tenderloin with raspberry sauce. Used yesterday's chives and chive oil on some mashed potatoes and parsnips.

http://kurtsequipment.com/crustedpork.jpg

Baby Huey
08-25-2013, 08:41 PM
Looks great. Still have to get used to seeing a Brianh post when I am a Brian H as well lol.

brianh
08-25-2013, 08:42 PM
Haha! Should I change to BHuey?

Baby Huey
08-25-2013, 08:46 PM
Lol. Baby Huey was an old nickname I picked up back in my Brown and Root days. From the old cartoon character. I am a fairly big guy and for some reason the Nomex suits they issued me daily were cut down at the sleeves and legs for shorter rounder folks. So with my initials being BH and the clothes appearing not to fit you can imagine where it came in.

brianh
08-25-2013, 08:48 PM
Awesome.

K-Fed
08-26-2013, 09:02 PM
http://i.imgur.com/Cjgsts8.jpg

sachem allison
08-28-2013, 12:36 AM
New Zealand Rack of Lamb with Herbs de Provence
Truffled sweet potato mash and grilled asparagus with Balsamic and cabernet reduction.

It actually is medium rare but, my lighting is off and just as I took the pic one of the ribs fell over.

DerSnap
08-28-2013, 08:17 PM
Got this Yanigiba today, and some a new 10K stone.

Surprised how well the stone works, and more so the yanigiba.

Veal:
It is actually a little more rare than the pics show.
Salad with peppers, Balsamic, gold seal, Sea salt from when I was in South France, oh and Tomato.

Seared for about 30 seconds on each side,
oven for 10, rest over 5. Wanted a cooler dish... It will also be lunch tomorrow.

Salsa is with Scotch Bonnet, tomato, lime, chilli, onions, coriander.

Dark Wheat beer.

Sliced:

http://807recordings.com/PRESS/Knife/Food/Yanagiba/Sliced-veal.jpg

Beer

http://807recordings.com/PRESS/Knife/Food/Yanagiba/With-beer.jpg

Plated:

http://807recordings.com/PRESS/Knife/Food/Yanagiba/Plated.jpg

Salty dog
08-31-2013, 06:49 AM
Simple, straight forward.

http://i49.photobucket.com/albums/f296/sebcat/1tuna1_zpsef6c6df9.jpg (http://s49.photobucket.com/user/sebcat/media/1tuna1_zpsef6c6df9.jpg.html)

Salty dog
08-31-2013, 07:15 AM
Mari might recognize the plate.

DerSnap
08-31-2013, 09:07 AM
http://img197.imageshack.us/img197/2320/dsc0013i.JPG

Mzer: You have a really nice fine level and sophistication to your dishes. Your style reminds me of Michelin Star, L'Épuisette, in Marseille. It was truly exceptional, and perhaps the best seafood based dishes I have had.

It is always a pleasure to see nice dishes like these. :)

mzer
08-31-2013, 11:08 AM
Thanks! I'll try to remember to post again.

Johnny.B.Good
08-31-2013, 04:59 PM
It is always a pleasure to see nice dishes like these. :)

Agreed.

Beautiful plate, Mzer, and nice photo, too.

DerSnap
08-31-2013, 07:49 PM
Yes Mzer, keep it up, gives inspiration, especially on presentation. :)

stereo.pete
08-31-2013, 09:08 PM
I dig it Mzer!

Paradox
09-09-2013, 05:19 PM
I made a crepe cake for a small party on Labor Day. Here I am putting the finishing touch on it just before service. This was my 5th or 6th go at this and I am really happy with how it came out.

http://i254.photobucket.com/albums/hh99/sjw800/crepecake0913a_zps5429378b.jpg

rahimlee54
09-09-2013, 08:48 PM
Crepe cakes are awesome! Looks great, I need to make one of those shortly.

stereo.pete
09-11-2013, 07:59 PM
I had the day off so of course, I participated in some cookery.

Starter: Polenta, Basil, Tomato and Burrata
http://imageshack.us/a/img33/4197/iq8c.JPG

Dinner: Tri-Tip roast on garlic bread with pico de gallo.
http://imageshack.us/a/img191/9224/n89f.jpg

Dessert: Creme de Catalan. Vanilla, Anise, Orange and Lemon
http://imageshack.us/a/img547/8515/9c2a.jpg

Baby Huey
09-11-2013, 09:06 PM
Dang it. I just had dinner and now I am hungry again...... Thanks.

Baby Huey
09-12-2013, 09:28 PM
Was in the mood for some for some Ramen and did not feel like going out. Not Traditional, but made due with what I had on hand.

18621

stereo.pete
09-14-2013, 06:21 PM
Was in the mood for some for some Ramen and did not feel like going out. Not Traditional, but made due with what I had on hand.

18621

I've been known to do amazing thing with maruchan ramen ;)

K-Fed
09-14-2013, 09:59 PM
http://i.imgur.com/o7VOFVm.jpg
http://i.imgur.com/VgZCx51.jpg

chefcomesback
09-15-2013, 07:25 AM
18657
From my tasting menu:
Yellow fin tuna sashimi with puffed rice, breakfast radishes and finger limes

quantumcloud509
09-22-2013, 01:53 PM
Second time I made a genoise cake.This one was for my wifes birthday a few weeks back. Dark chocolate frosting, grape-rhubarb jam filling. I guess I didn't progress much after the 3rd grade.
18767

bear1889
09-22-2013, 05:17 PM
It looks cool to me

TamanegiKin
09-24-2013, 01:48 AM
Couple slabs of butt rubbed with achiote smoked for 4.5 hrs with hickory and apple.
From there they got mopped with a vinegar based guajillo and piquillo bbq sauce.
Going to spend the next 24ish hrs in the bath at 155.
It's my first time doing pulled pork this way so if it turns out well I'll post pics but if not forget this post ever happened haha.

quantumcloud509
09-24-2013, 04:00 AM
Couple slabs of butt rubbed with achiote smoked for 4.5 hrs with hickory and apple.
From there they got mopped with a vinegar based guajillo and piquillo bbq sauce.
Going to spend the next 24ish hrs in the bath at 155.
It's my first time doing pulled pork this way so if it turns out well I'll post pics but if not forget this post ever happened haha.

Dude, that looks great. Ive never sous vide after smoking. Only month deep into it though.

TamanegiKin
09-25-2013, 02:53 AM
@QuantumCloud
Thanks, I'm also just getting started. Just picked up an offset smoker and a sous vide set up.
This was my first smoke after a couple dry runs to get it seasoned up.
I'm pretty pleased with the way this turned out for my first go at it.
Pork was very juicy and the texture was really nice.
I ran to the store to grab some sweet buns but unfortunately they were out so I settled for the next best thing...tortillas lol. I put a quick little slaw of compressed jicama, apple and fresno peppers.
Was pretty tasty.

stereo.pete
09-25-2013, 01:01 PM
That pork looks glorious!

TamanegiKin
09-28-2013, 04:11 PM
That pork looks glorious!

Thanks Peter,
I just got about 5# of freshly ground achiote from my aunt in Nicaragua.
I'm really looking forward to doing a whole lot of cochinita in the smoker.

Ant4d
09-28-2013, 09:38 PM
https://dl.dropboxusercontent.com/u/49424881/Pan%20fried%20Barra.JPG
Australian Barramundi

stereo.pete
09-28-2013, 10:01 PM
So much color on that plate, I love it!

cclin
09-28-2013, 11:41 PM
please no laugh:O my first try "Beef Wellington"- filet mignon, mushroom, onion, foie gras pate, Parma Ham & puff pastry
http://i1054.photobucket.com/albums/s482/54cclin/20130926_202627_zpse6984145.jpg (http://s1054.photobucket.com/user/54cclin/media/20130926_202627_zpse6984145.jpg.html)
http://i1054.photobucket.com/albums/s482/54cclin/3ff4bed8-4938-43f8-801f-21ab11cd9a6c_zpsc6a265d6.jpg (http://s1054.photobucket.com/user/54cclin/media/3ff4bed8-4938-43f8-801f-21ab11cd9a6c_zpsc6a265d6.jpg.html)

chinacats
09-29-2013, 12:11 AM
Charles, that looks delicious!

apicius9
09-29-2013, 01:27 AM
Charles, that looks delicious!

+1 - I could eat some of that right now... Always loved that.

Stefan

ptolemy
09-29-2013, 04:39 AM
please no laugh:O my first try "Beef Wellington"- filet mignon, mushroom, onion, foie gras pate, Parma Ham & puff pastry
http://i1054.photobucket.com/albums/s482/54cclin/20130926_202627_zpse6984145.jpg (http://s1054.photobucket.com/user/54cclin/media/20130926_202627_zpse6984145.jpg.html)
http://i1054.photobucket.com/albums/s482/54cclin/3ff4bed8-4938-43f8-801f-21ab11cd9a6c_zpsc6a265d6.jpg (http://s1054.photobucket.com/user/54cclin/media/3ff4bed8-4938-43f8-801f-21ab11cd9a6c_zpsc6a265d6.jpg.html)

I think you meant drool not laugh.

Delicuious :)

cclin
09-29-2013, 07:19 AM
Charles, that looks delicious!


+1 - I could eat some of that right now... Always loved that.

Stefan


I think you meant drool not laugh.

Delicuious :)

Thanks Everybody ! this Beef Wellington may not a looker but it sure taste great! 2 Couples finished up whole 32oz. filet Beef Wellington!! next time, I'll try to cook one without any crack on outside pastry.
sorry! Stefan, no more left over for you:D

bear1889
09-29-2013, 04:11 PM
Delete double post

bear1889
09-29-2013, 04:14 PM
That's my holy grail of cooking is making Beef Wellington from start to finish.....the first time I ever had it a chef at a holiday inn in jasper, Indiana made one for himself brought it out to the bar to eat and gave me a bite. Thanks for the fond memory that was like almost 30 years ago. Why the holy grail, I have no pastry knowledge and it kinda scares me, don't like to waste food.

Lucretia
09-29-2013, 09:59 PM
Nothing fancy, but fall is here with chilly weather and rain, so time for some "clean out the refrigerator" soup, fresh loaf of bread (still warm) with lots of butter and a good chewy dark beer. Plus a fire in the fireplace and a bad movie on the tube.

(You'll have to imagine it. Having trouble getting an image uploaded. It's soup. It's bread. It's beer.)

Chuckles
10-04-2013, 11:40 PM
Did a guest Chef thing last night at the Walker Art Center here in Minneapolis. Great museum and a gorgeous building by Herzog & de Meuron. One of the dishes and a shot of the building. One of my favorite places in Minneapolis. The restaurant space is the lower window bay going out to the left. It overlooks downtown.

stereo.pete
10-06-2013, 03:29 PM
Teriyaki Burger and a new knife.
http://imageshack.us/a/img819/9170/7pv2.jpg

http://imageshack.us/a/img40/2479/pta.JPG

brianh
10-06-2013, 05:26 PM
Just plain good. Chicken roasted over sauteed onions, celery, garlic, thyme, lemon zest, pepper flakes, lemon juice; on top of old french bread in a cast iron skillet. With my favorite parsnip, roasted garlic, yukon gold mash.

http://kurtsequipment.com/cuisine/bread1.jpg
http://kurtsequipment.com/cuisine/bread2.jpg
http://kurtsequipment.com/cuisine/bread3.jpg
http://kurtsequipment.com/cuisine/castironchicken.jpg

quantumcloud509
10-08-2013, 12:39 AM
Dinner at home tonight was smoked for two hours, then finished on a spit in the fire: whiskey peppered pork butt with puree of carrot, parsnip, and butterball potato, with white wine braised green beans. Intermezzo was shaved pear ice. Dessert was pecan pumpkin roll.

1916819167191661916919170

quantumcloud509
10-09-2013, 06:28 PM
1927219273Tried this oat bread recipe off the back of an oat bag. The only thing I did different was I baked it in a covered cast iron dutch oven for the first 12 minutes, and extended the advised baking time by an extra 20 minutes. Home oven. Pretty tasty. Crust has an unusual flaky crispiness to it reminiscent of a cracker almost.

brianh
10-13-2013, 07:09 PM
Potato leek soup with grilled onion sage flatbread.

http://kurtsequipment.com/cuisine/potatoleek1.jpg
http://kurtsequipment.com/cuisine/potatoleek2.jpg

quantumcloud509
10-15-2013, 09:11 PM
That sage bread sounds righteous

quantumcloud509
10-19-2013, 04:10 AM
19546

Tbones, salmon belly, pork riblets.

Chuckles
10-19-2013, 04:13 AM
I want that grill.

quantumcloud509
10-19-2013, 04:22 AM
You probably want something better. This was the $200 special at wally world which my friend "forgot" at my house so Ive been seasoning it for him for the past year.

Lucretia
10-19-2013, 02:28 PM
Hubby had a rotten week, so along with some comfort food of spaghetti & meatballs, he got garlic knots, which he christened "crispy pillows of joy":

http://i599.photobucket.com/albums/tt79/lucretia_02/Spaghet_zps10cd3424.jpg


Sauce made from tomatoes from the yard, lots of garlic & fresh basil, etc....

(The sauce/pasta ratio isn't as skewed as it appears in the picture--the bowl just made it look extra juicy.)

ptolemy
10-19-2013, 04:15 PM
Hubby had a rotten week, so along with some comfort food of spaghetti & meatballs, he got garlic knots, which he christened "crispy pillows of joy":

http://i599.photobucket.com/albums/tt79/lucretia_02/Spaghet_zps10cd3424.jpg


Sauce made from tomatoes from the yard, lots of garlic & fresh basil, etc....

(The sauce/pasta ratio isn't as skewed as it appears in the picture--the bowl just made it look extra juicy.)

You have to rethink your bowl preference as that one is not conducive to the 'licking the plate clean' effect :D

stereo.pete
10-19-2013, 04:29 PM
Garlic knots...mmmm care to share the recipe?

brianh
10-20-2013, 07:11 PM
Wine-braised pot roast. I like to shred it rather than slice.

http://kurtsequipment.com/cuisine/potroast.jpg

Lucretia
10-21-2013, 01:00 AM
Garlic knots...mmmm care to share the recipe?

Sure--I found it online and made a couple minor changes. I'll look it up and post it tomorrow.

Lucretia
10-21-2013, 11:32 AM
This was the basic recipe I found (garlic knots are just pizza dough tied in knots and slathered with buttery, garlicky goodness after baking):

Garlic knots recipe (http://www.simplyrecipes.com/recipes/garlic_knots/)

What I did differently--swapped out some of the flour for uncooked quick oatmeal--just something I try to do with my breads. (1 1/4 c bread flour, 1/2 c oatmeal). Used instant yeast instead of active dry (it's what I have handy), and made it in the mixer (add all ingredients except salt--mix to combine, let rest 20 minutes, add salt & mix until soft smooth ball, adjusting water/flour as needed to get texture right.) Oh, and I didn't read the directions carefully so I didn't cut the dough strips in half and the knots were twice the size they should have been. For the sauce--only 4 cloves of garlic? You've got to be kidding me! Needs LOTS of garlic! (I think there was close to 1/4 cup in this batch.) And it needed some olive oil, so a few good glugs of that (3 or 4 Tbsp?) And don't "paint" the rolls with the sauce--put them in a serving dish and dump it over them so you can swab up the drippings.

Next time I think I'd let the dough age a day or so after mixing to let the flavor develop more. And instead of minced garlic, I might make more of a paste and mix the sauce up earlier to let the flavors develop. And throw in some red pepper flakes.

stereo.pete
10-21-2013, 11:35 AM
This was the basic recipe I found (garlic knots are just pizza dough tied in knots and slathered with buttery, garlicky goodness after baking):

Garlic knots recipe (http://www.simplyrecipes.com/recipes/garlic_knots/)

What I did differently--swapped out some of the flour for uncooked quick oatmeal--just something I try to do with my breads. (1 1/4 c bread flour, 1/2 c oatmeal). Used instant yeast instead of active dry (it's what I have handy), and made it in the mixer (add all ingredients except salt--mix to combine, let rest 20 minutes, add salt & mix until soft smooth ball, adjusting water/flour as needed to get texture right.) Oh, and I didn't read the directions carefully so I didn't cut the dough strips in half and the knots were twice the size they should have been. For the sauce--only 4 cloves of garlic? You've got to be kidding me! Needs LOTS of garlic! (I think there was close to 1/4 cup in this batch.) And it needed some olive oil, so a few good glugs of that (3 or 4 Tbsp?) And don't "paint" the rolls with the sauce--put them in a serving dish and dump it over them so you can swab up the drippings.

Next time I think I'd let the dough age a day or so after mixing to let the flavor develop more. And instead of minced garlic, I might make more of a paste and mix the sauce up earlier to let the flavors develop. And throw in some red pepper flakes.

Thanks for taking the time to share the recipe.

K-Fed
10-24-2013, 01:25 AM
https://scontent-b.xx.fbcdn.net/hphotos-ash3/q73/s720x720/1383492_646351635385511_1105511631_n.jpg
Ousso bucco, risotto Milanese, lemon parsley crisp, fennel tops.

stereo.pete
10-24-2013, 04:01 PM
Beautiful!

stereo.pete
10-26-2013, 09:27 PM
So my wife's Birthday was last Wednesday and I always make her favorite breakfast, pancakes and bacon. I make them from scratch and I swear these were the best pancakes I have ever had the pleasure to eat.


http://imageshack.us/a/img571/9739/8fkc.jpg

I let the edges get crispy to give that textural contrast we so love to have, they were bad ass!

Lucretia
10-26-2013, 11:01 PM
Those look great! I haven't had pancakes in 100 years or so. I like mine with sausage to swab in the syrup--grade B maple, please!

Salty dog
10-27-2013, 06:52 AM
My farmer dropped off some Muscovys.

http://i49.photobucket.com/albums/f296/sebcat/muscovy_zps2f54035d.jpg (http://s49.photobucket.com/user/sebcat/media/muscovy_zps2f54035d.jpg.html)

http://i49.photobucket.com/albums/f296/sebcat/muscovy1_zps0440a72c.jpg (http://s49.photobucket.com/user/sebcat/media/muscovy1_zps0440a72c.jpg.html)

And I made some pasta

http://i49.photobucket.com/albums/f296/sebcat/dough2_zpsaad8f19c.jpg (http://s49.photobucket.com/user/sebcat/media/dough2_zpsaad8f19c.jpg.html)

http://i49.photobucket.com/albums/f296/sebcat/dough4_zps2ee901d4.jpg (http://s49.photobucket.com/user/sebcat/media/dough4_zps2ee901d4.jpg.html)

stereo.pete
10-27-2013, 08:32 PM
I love fresh pasta and duck, well played Salty!

stereo.pete
10-27-2013, 08:34 PM
So a very generous member here offered to let me borrow their deba so I could get a handle on filleting fish. Here's the result, and thanks again to the person who offered the opportunity to try such a knife!


http://imageshack.us/a/img820/7623/ml6y.jpg

http://imageshack.us/a/img24/8571/iw1p.jpg

http://imageshack.us/a/img24/9417/kd9f.jpg

http://imageshack.us/a/img11/2097/52nw.jpg

I didn't take pictures of the filets because they were laughable at best. The dish though was fantastic!

Kyle
10-28-2013, 12:43 PM
My girlfriend wanted chili so I made my first pot of the season. Before anyone starts bashing me for using beans, I'm not a chili purist. I love all types of chili. I do make a pretty good "pure" Texas Red chili with nothing but meat and chiles but sometimes I'll used ground beef/chili grind and add beans and/or tomatoes. I only had 1 lb of chili grind in the freezer this time around and we knew we wanted leftovers so I added a couple cans of beans to help stretch out the pot.

http://s14.postimg.org/e0gutbg81/photo.jpg

Von blewitt
10-30-2013, 07:51 AM
A night off from the Restaurant... Calzone
Ricotta, spinach & Mushroom

http://i1323.photobucket.com/albums/u595/huwjones1983/null_zps88fcaf64.jpg
http://i1323.photobucket.com/albums/u595/huwjones1983/null_zpsc5693c1a.jpg

mzer
11-04-2013, 01:37 AM
http://imageshack.us/a/img69/2300/rr70.jpg

Mundo
11-04-2013, 11:40 PM
Hi at all... Pretty beautiful @mzer, it looks like smoked salmon roll with kind of fresh cheese and a touch of dill... What's the black over?

By the way, here has begun the season of mushrooms with the first autumns rains. So this weekend I have risen to the mountain to seeing what could find... In the old black poplar I have found these ones (Agrocybe Aegerita) and have cooked them in a very simple way with butter, salt, a bit of garlic, parsley and later to add a generous touch of olive oil from the variety "Serrana".


http://thumbs.subefotos.com/eb0a4a2b18bfc362af9f016115023e26o.jpg (http://subefotos.com/ver/?eb0a4a2b18bfc362af9f016115023e26o.jpg)

Sunday morning before lunch, at the moment of the beers with friends and ... Just enjoying.


http://thumbs.subefotos.com/904098f0a13e825aad5032c8c8018c6eo.jpg (http://subefotos.com/ver/?904098f0a13e825aad5032c8c8018c6eo.jpg)

Also I found these in the substratum of the pines, Lactarius Deliciosus (not Sanguifluus):


http://thumbs.subefotos.com/f0134d1c087d1bb2f68a21a1a062dc7eo.jpg (http://subefotos.com/ver/?f0134d1c087d1bb2f68a21a1a062dc7eo.jpg)

Just to cook it on honeyed rice (not risotto style) with a kind of phaseolus and cod.


http://thumbs.subefotos.com/16054b21ccf0df215dbee0709495880bo.jpg (http://subefotos.com/ver/?16054b21ccf0df215dbee0709495880bo.jpg)


Namaste

quantumcloud509
11-06-2013, 08:43 PM
Hi at all... Pretty beautiful @mzer, it looks like smoked salmon roll with kind of fresh cheese and a touch of dill... What's the black over?

By the way, here has begun the season of mushrooms with the first autumns rains. So this weekend I have risen to the mountain to seeing what could find... In the old black poplar I have found these ones (Agrocybe Aegerita) and have cooked them in a very simple way with butter, salt, a bit of garlic, parsley and later to add a generous touch of olive oil from the variety "Serrana".


http://thumbs.subefotos.com/eb0a4a2b18bfc362af9f016115023e26o.jpg (http://subefotos.com/ver/?eb0a4a2b18bfc362af9f016115023e26o.jpg)

Sunday morning before lunch, at the moment of the beers with friends and ... Just enjoying.


http://thumbs.subefotos.com/904098f0a13e825aad5032c8c8018c6eo.jpg (http://subefotos.com/ver/?904098f0a13e825aad5032c8c8018c6eo.jpg)

Also I found these in the substratum of the pines, Lactarius Deliciosus (not Sanguifluus):


http://thumbs.subefotos.com/f0134d1c087d1bb2f68a21a1a062dc7eo.jpg (http://subefotos.com/ver/?f0134d1c087d1bb2f68a21a1a062dc7eo.jpg)

Just to cook it on honeyed rice (not risotto style) with a kind of phaseolus and cod.


http://thumbs.subefotos.com/16054b21ccf0df215dbee0709495880bo.jpg (http://subefotos.com/ver/?16054b21ccf0df215dbee0709495880bo.jpg)


Namaste

Mundo where do you live to pick such delicacies?

quantumcloud509
11-06-2013, 08:45 PM
20065

Going to put this ham in brine tonight until Thanksgiving at which time it will be cooked in HAY. Sounds pretty cool to me. Hope it will be delicious and nobody dies. Anyone done this before?

stereo.pete
11-06-2013, 08:57 PM
20065

Going to put this ham in brine tonight until Thanksgiving at which time it will be cooked in HAY. Sounds pretty cool to me. Hope it will be delicious and nobody dies. Anyone done this before?

I personally haven't cooked Ham in Hay, but I had the joy of eating it at one of the best pork restaurants in Chicago, The Publican. It was served with peaches and polenta, which = heaven! Please try to remember to take pics of the finished result!

Mundo
11-07-2013, 01:19 AM
Mundo where do you live to pick such delicacies?

In Spain, these were picked in the mountains of the mediterranean coast. Good luck with the Ham.


Namaste.

quantumcloud509
11-07-2013, 02:19 AM
Went to the local corner grocery store which I love because they have a decent meat market (bought my fresh bone in pork ham there today for $1.39lb) and they often put lightly dented veg and fruit on 1/2 off status. Bought 5lbs of Fuyu persimmons for $4. Ate 3, and decided to make freezer jam with the rest. Started peeling them but it was a task, so after peeling 3 I gave up and took a blendstik to them. Pureed them, added 2c Azario sugar, 1/8c Chinese 5 spice, and fresh juice of two lemons. Brought to heat to bring together, tasted, and voila! I am hoping this will be used as a pork glaze because thats what I was thinking about when I made it, also will probably make some killer pb&j. Love Fuyus. 20080

ohbewon
11-07-2013, 04:03 AM
They would make a great gastrique for raw amberjack with a few pulled cilantro leaves. Just saying. (Or any fresh raw fish you can scrounge up)

Craig
11-07-2013, 12:23 PM
I personally haven't cooked Ham in Hay, but I had the joy of eating it at one of the best pork restaurants in Chicago, The Publican. It was served with peaches and polenta, which = heaven! Please try to remember to take pics of the finished result!

I love the Publican. Dead pig heaven!

quantumcloud509
11-17-2013, 08:49 PM
20265

Had a 3/4lb smothered beef liver all to myself for lunch yesterday. Reminded me of childhood.

quantumcloud509
11-19-2013, 05:04 AM
20332making quick pickle daikon with fermented coconut vinegar for tomorrows cargo rice and beans.

ohbewon
11-19-2013, 10:44 AM
I personally haven't cooked Ham in Hay, but I had the joy of eating it at one of the best pork restaurants in Chicago, The Publican. It was served with peaches and polenta, which = heaven! Please try to remember to take pics of the finished result!

I too have had that pork chop at The Publican. I say yay to hay.

brianh
11-19-2013, 11:35 AM
Crummy photo, as always, but panko crab cake with roasted red bell and chive aoili, over lemony Israeli couscous.

http://kurtsequipment.com/cuisine/crabc.jpg

quantumcloud509
11-19-2013, 11:36 AM
Looks and sounds delicious!

brianh
11-19-2013, 07:58 PM
Thank you, sir!

easy13
11-20-2013, 12:35 AM
Braised Short Rib Banh Mi, Traditional Fixins, Mushroom Pate, 5 Spice Pickled Jalapenos

http://i69.photobucket.com/albums/i64/KidAnkles/banhmi5.jpg (http://s69.photobucket.com/user/KidAnkles/media/banhmi5.jpg.html)

stereo.pete
11-20-2013, 07:46 AM
I WANT THAT!

cclin
11-21-2013, 12:56 AM
Tamagoyaki (Japanese omelette) wrap with eel/asparagus/seaweed, grilled sweet soy sauce onigiri, bacon wrap rice cake, steam asparagus with bonito flakes/light mayonnaise on top & basil tofu burger. for health consideration, I used 90% egg white/10% yolk & turkey bacon.
http://i1054.photobucket.com/albums/s482/54cclin/20131019_190959_zpsee6ecaf8.jpg (http://s1054.photobucket.com/user/54cclin/media/20131019_190959_zpsee6ecaf8.jpg.html)
Taiwanese beef tendon/tomato/Daikon soup & white radish/green onion/dried shrimp stuffed cake
http://i1054.photobucket.com/albums/s482/54cclin/20131105_182454_zpsefb567c2.jpg (http://s1054.photobucket.com/user/54cclin/media/20131105_182454_zpsefb567c2.jpg.html)
http://i1054.photobucket.com/albums/s482/54cclin/20131105_183914_zps3af7b999.jpg (http://s1054.photobucket.com/user/54cclin/media/20131105_183914_zps3af7b999.jpg.html)

apicius9
11-21-2013, 01:03 AM
Nice ones, that banh mi looks stunning - real bread! And I like the knife with the musk ox horn handle, whatever it is...

Stefan

quantumcloud509
11-22-2013, 06:05 PM
Cclin the food looks beautiful. What knife is that in the picture?

cclin
11-22-2013, 06:43 PM
Cclin the food looks beautiful. What knife is that in the picture?

thanks! 1st one, Shigefusa kasumi. 2nd, Yoshikane Kurouchi Damascus SLD with Mike D.'s handle.

Mucho Bocho
11-22-2013, 07:01 PM
CC that Yoshikane is OUT-OF-THIS-WORLD. Does she cut as well as she looks? Mr Davis can sure whip up a handle can't he?

cclin
11-22-2013, 08:10 PM
CC that Yoshikane is OUT-OF-THIS-WORLD. Does she cut as well as she looks? Mr Davis can sure whip up a handle can't he?

great edge retention, EXTREMELY thin behind the edge glide throught food, wide convex bevel & crisp shinogi line minimize food stiction! performace on-par or better than my other Semi-stainless gyuto (SS Gengetsu & SS Heiji). I think this is off topic, I'll just stop here!!:O

Mundo
11-24-2013, 12:38 AM
These tamagoyaki rolls looks to be very tasty and juicily. Egg with asparagus is one of my favorite combinations. Congratulations for a beautiful dish.


Namaste

quantumcloud509
11-28-2013, 12:57 PM
20589thanksgiving country loaves

CoqaVin
11-28-2013, 01:01 PM
are you into baking?

quantumcloud509
11-28-2013, 01:06 PM
Maybe a little bit :D yeah...but i try to keep it on the low. Bakers are notorious for having dull knives :D ;)

CoqaVin
11-28-2013, 01:11 PM
or none at all?


nothing better than a fresh roll in my opinion though

ChuckTheButcher
11-28-2013, 01:28 PM
Suckling pig, two heritage turkeys, one with sage sausage cornbread dressing and the other with regular dressing, a standing rib roast from local black angus, homemade honey baked ham. 20590Lots and lots of fixings. I have a big family expecting 80 people.

Lucretia
11-29-2013, 12:06 AM
Our traditional Thanksgiving pie...



20600

20601

quantumcloud509
11-29-2013, 12:54 AM
Thats a good lookin pie lucretia. Chuck i dont know if im more jealous or sorry for you :)

quantumcloud509
12-03-2013, 10:29 PM
20703smoking a burger for wifes dinner and a 3# pork belly for upcoming weeks bacon.

rahimlee54
12-03-2013, 10:59 PM
20703smoking a burger for wifes dinner and a 3# pork belly for upcoming weeks bacon.

3# of bacon a week is alot :), I am jealous. I am doing good to eat a couple of peices of the Berkshire stuff I make.

Looks good.

GlassEye
12-03-2013, 11:24 PM
20703smoking a burger for wifes dinner and a 3# pork belly for my dinner.

^That is how I saw the picture the first time.:knife:

quantumcloud509
12-03-2013, 11:27 PM
Lol @
Glasseye

I love berkshire. Brother in law is raising one for me right now. By this summer I hope to feel comfortable enough butchering because I want to do two pigs from piglets to table May-September.

quantumcloud509
12-03-2013, 11:34 PM
20710 A friend of mine I havent seen for a long time dropped off one of his backyard hens he butchered yesterday. I was talking to him and his wife asked me if I wanted their ducks...oh yea! Christmas duck it is this year I guess. Turning the chicken into stock right now for chicken noodle soup dinner for friends and family tomorrow night.

quantumcloud509
12-04-2013, 02:42 AM
20714beginnings of beet bread

quantumcloud509
12-04-2013, 12:49 PM
20715this stuff is delicious! The toast is really delicious!

Mundo
12-12-2013, 04:01 PM
Hello to all, today I'm gonna post one of my favorite dishes. This kind of food, I understand that it could be strange for some of you, since it is something very specific of the mediterranean spanish coast.

That dish it's called "fideuá", in allusion to the principal ingredient, a kind of noodles, "fideos" in spanish language and also in the dialect of the mediterranean zone.

The principal characteristic of this food is that is realized in a big frying pan called "paella"... Yes, the famous plate of rice takes the name of the frying pan where it is realized, it happens with many plates of the gastronomic mediterranean culture, like "puchero", "caldereta" or "parrillada".



http://nsae01.casimages.net/img/2013/12/12/131212085659760180.jpg (http://www.casimages.es/i/131212085659760180.jpg.html)


You can put on the "fideuá (http://http://en.wikipedia.org/wiki/Fideu%C3%A0)" many sea ingredients (for meat is better you use rice) but the final result unfailingly has to be "dry", nothing of liquid must stay on it later cook because the "pasta" must have absorbed everything, because of it it's better to prepare a good broth of shellfish to give good flavor to the noodles.



http://nsae01.casimages.net/img/2013/12/12/1312120858567690.jpg (http://www.casimages.es/i/1312120858567690.jpg.html)


In this case I have used shrimps, squids of fishhook and big red shrimps (aristaeopsis edwardsiana). First I did the "fumet" with the heads of the shrimps and some rock fish, and then I cooked the noodles adding a bit of saffron.

Importantly!... The "paellas" never take onion because it has the property of softening the grains of rice or the noodles and the result is doughy and bad. So, far of this, we look for an "al dente" hard texture.

Hope you like.


Namaste.

Mundo
12-12-2013, 05:03 PM
I forgot to say that besides saffron (the most wonderful spice in the world) it takes a base with a bit of garlic, ñoras (Capsicum annuum), white wine, red pepper and of course, olive oil.

To make it dry, you must to put inside just the double proportion of "fumet" than the noodles/rice (cup measure)... But always it depends of the quality of the water (I mean hard o soft on mineral terms).


Namaste.

SuperChef
12-12-2013, 07:21 PM
Just made borscht yesterday :)
http://i40.tinypic.com/2w7hgkp.jpg

quantumcloud509
12-13-2013, 03:28 AM
Mundo thanks for sharing, that looks awesome!

quantumcloud509
12-13-2013, 03:29 AM
Superchef, that borscht looks really good. Love that soup with garlic and rye bread on the side.

rahimlee54
12-14-2013, 02:10 PM
Birthday Cake

https://lh5.googleusercontent.com/-V6t-J6mflxk/Uqye2nP4j5I/AAAAAAAAEzM/cttO9623UNo/w1266-h844-no/Cake+2.jpg

daveb
12-14-2013, 02:48 PM
That dish it's called "fideuá", in allusion to the principal ingredient, a kind of noodles, "fideos" in spanish language and also in the dialect of the mediterranean zone. it is something very specific of the mediterranean spanish coast.





http://nsae01.casimages.net/img/2013/12/12/131212085659760180.jpg (http://www.casimages.es/i/131212085659760180.jpg.html)


IMG]

.

Mundo - I like. A friend of Spanish heritage (5th generation Ybor City) does Paella demonstrations fairly often and almost always very well. He tried the fiduea with pasta and it did not work for him. Too wet, no socorate (sp?). I don't recall if his was seafood based. I'm going to send him your pics and tell him "Thats what it should look like" hehehe. Thanks.

Mundo
12-16-2013, 06:55 PM
Mundo thanks for sharing, that looks awesome!



Mundo - I like. A friend of Spanish heritage (5th generation Ybor City) does Paella demonstrations fairly often and almost always very well. He tried the fiduea with pasta and it did not work for him. Too wet, no socorate (sp?). I don't recall if his was seafood based. I'm going to send him your pics and tell him "Thats what it should look like" hehehe. Thanks.

Thanks!... Paella (or fideuá) really it's very simple to make but the experience is a level. In my opinion, in kitchen happens that there are many exactly elaborations with exact measures, like in pastry... Not the case of paella, it's always depend of the kind of water, size of the pan, kind of rice or pasta, level of fire... I mean, to make a good paella the secret is trying many times to get your own parameters related at your own ingredients and circunstances.

To obtain the "socarrat", which mean literally "scorched" (a toasting in the base), you must to give more fire for 1 minut when the broth has been consumed already. It's only to get the Maillard reaction to add more intense shades of smells and flavors. Combining this final effect with an aromatic fresh herb as the rosemary it's the habit of serving the paella.


Namaste.

orangehero
12-18-2013, 04:20 AM
Why do you call it borscht? I'm pretty sure no pronunciation in any country where it's made has a t sound.

quantumcloud509
12-18-2013, 04:21 AM
Sounds fancier that way

ishasoni
12-18-2013, 06:04 AM
Nice.. Great

apicius9
12-18-2013, 12:21 PM
Thanks for those, I really need to get another paella pan. I had half a dozen at one point, but that was about 5 moves ago, heaven knows where they are... I love fideuas, had a few up and down the Spanish coast a long time ago. I had never heard about not using onions in paellas and fideuas, that surprises me. I never used much but l always thought they add to the flavor.

Stefan

adletson
12-18-2013, 06:20 PM
What is it about the paella pan that makes it a requirement? It seems that a lot of dishes have work arounds but paella continually comes up that you gotta have the pan. I've never had paella so really interested in seeing what it's like.

ptolemy
12-18-2013, 07:49 PM
What is it about the paella pan that makes it a requirement? It seems that a lot of dishes have work arounds but paella continually comes up that you gotta have the pan. I've never had paella so really interested in seeing what it's like.

Mostly it has to be as wide as possible because one of the features of paella is crispy rice, which would be harder to achieve in a narrower pan. Paella pans are wide, thick base, and it's finished on low, even heat.

Mundo
12-19-2013, 04:15 AM
"Paella" really means literally pan, it's a derivate word from old latin language "patella", in italian "padella" and in french "poêle"... So, my theory is that it's an original type of pan from the old mediterranean cultures, in that there was elaborated food that then was not served in plates but people eat directly on the pan.

The first historical reference of which witness is had on the use of this type of pan in cuisine, was in the recipes book called "Opera dell'arte del cucinare" by Bartolomeo Scappi, the private cook of the Papa Pio V, in the XVI century.

The requeriment of this pan to make "paella" it's because the characteristics as well sayed @ptolemy, this kind of pan must be made with iron to obtain easy the Maillard reaction (the crispy base) and wide to facilitate the homogeneous evaporation and to obtain the dry effect. It's like if you want to do salted vegetables with an asian touch, well, you can do it in a current pan but surely the result is not like if you use a "wok"... I mean, some textures are only possible to obtain with the correct tool.

So... Like a knife, with the paella you must to take some cares because it fills with oxide easily, we apply a little bit of olive oil and hang it on a wall with some leaves of newspaper on the ground for if it falls some drop of oil..



I had never heard about not using onions in paellas and fideuas, that surprises me. I never used much but l always thought they add to the flavor.

Stefan


This one precisely is an old myth but really the authentic paella doesn't take onion because it tries to obtain a texture of hard grain (al dente), and the fact is the onion softens the rice. On the other hand, with "wet" rices onion can be ok, and the fact is that onion is in the base of some italian risotto, but they use "carnaroli rice" wich is so hard and for sure is good to soft it with a bit of onion.

Thank you for all the comments, I never thought that a paella was anything interesting more far than a curiosity and I meet that some of you even have your own paellas ... Wow.


Namaste.

easy13
12-20-2013, 08:26 PM
Station/Mise set up in kitchen of high end fashion company's office for their holiday party - Pictured canape - Chili Crab/Korean Pear/Old Bay Aioli/Black Sesame/Celery Leaf on Wonton Shard

http://i69.photobucket.com/albums/i64/KidAnkles/photo4.jpg (http://s69.photobucket.com/user/KidAnkles/media/photo4.jpg.html)

crunchy
12-26-2013, 06:55 PM
Our traditional Thanksgiving pie...



20600

20601

that is a great looking pie right there!

Sambal
12-28-2013, 02:14 AM
Station/Mise set up in kitchen of high end fashion company's office for their holiday party - Pictured canape - Chili Crab/Korean Pear/Old Bay Aioli/Black Sesame/Celery Leaf on Wonton Shard

http://i69.photobucket.com/albums/i64/KidAnkles/photo4.jpg (http://s69.photobucket.com/user/KidAnkles/media/photo4.jpg.html)


Looks yummy to me! Is Korean pear the same as Nashi?

stereo.pete
12-29-2013, 09:41 PM
Boeuf Bourguignon

http://imagizer.imageshack.us/v2/c/812/prwn.jpg[/URL]

Johnny.B.Good
12-29-2013, 11:45 PM
Pete, we are on the same page right now! I almost made this for dinner tonight, but went with a simpler beef stew recipe passed to me from my mother. Looks good.

easy13
12-30-2013, 12:07 AM
Looks yummy to me! Is Korean pear the same as Nashi?


Yeah, same

The Edge
01-02-2014, 02:22 PM
First is a shaved Brussels sprout salad with almonds and asiago cheese.

21340

Next is a Cornish game hen ragu on top of butternut squash risotto.

21341

JHunter
01-03-2014, 10:33 PM
https://lh3.googleusercontent.com/-456cCejXad4/UsdqqdNEHEI/AAAAAAAADio/0nASDnlFp68/w768-h576-no/IMG_20140103_175731.jpg Chicken breast stuffed with Capicolla and havarti served with pea and parm risotto and a few steamed carrots made an ok dinner at home tonight

Salty dog
01-03-2014, 11:36 PM
Day Boat Scallop and #1 Ahi Tataki with three mushroom soy-ginger nage.

http://i1036.photobucket.com/albums/a442/Saltys_knives/5din.jpg (http://s1036.photobucket.com/user/Saltys_knives/media/5din.jpg.html)

tomsch
01-04-2014, 01:13 PM
I have not even had breakfast yet but that looks amazing!!

quantumcloud509
01-08-2014, 12:53 AM
Butter chicken garam marsala and red cargo rice. Topped off with Tra Sen aka lotus tea.

Chef Andy
01-08-2014, 11:50 AM
Just read like the last 10 pages of this thread. I'm really hungry now. I'll post up some pictures next time I make something epic.

willic
01-11-2014, 04:31 PM
A fish cake made with left over smoked striped bass....

http://i833.photobucket.com/albums/zz257/wcpearson3/IMG_20131218_211322_198_zpsaf4883e9.jpg (http://s833.photobucket.com/user/wcpearson3/media/IMG_20131218_211322_198_zpsaf4883e9.jpg.html)

That's my Fiddleback Forge Nessmuk in the background... a fun kitchen utility knife

steelcity
01-11-2014, 08:23 PM
Pork chops stuffed with crispy bacon, mozzarella, parmesan, and fresh parsley along with grilled corn on the cob. Prepped and ready to go. A little Angel's Envy for a pre dinner drink.

http://i289.photobucket.com/albums/ll207/dinnibj0/IMG_20140111_181624_189.jpg (http://s289.photobucket.com/user/dinnibj0/media/IMG_20140111_181624_189.jpg.html)

Ready to be pulled with a little protection in case somebody tries to sneak in.
http://i289.photobucket.com/albums/ll207/dinnibj0/IMG_20140111_183514_950.jpg (http://s289.photobucket.com/user/dinnibj0/media/IMG_20140111_183514_950.jpg.html)

Dig in. Sliced with my Hattori FH petty that will soon be on it's way to Mr. Marr for some new shoes.
http://i289.photobucket.com/albums/ll207/dinnibj0/IMG_20140111_184537_702.jpg (http://s289.photobucket.com/user/dinnibj0/media/IMG_20140111_184537_702.jpg.html)

Salty dog
01-17-2014, 05:54 PM
Beer Can Cornish Hen

http://i1036.photobucket.com/albums/a442/Saltys_knives/hen.jpg (http://s1036.photobucket.com/user/Saltys_knives/media/hen.jpg.html)

mr drinky
01-18-2014, 10:10 PM
I don't have great pictures, but tonight I thought I would try something out of Ferran Adrià's The Family Meal cookbook. I did his osso buco from one meal plan and combined it with his parmesan polenta. Very good stuff. My little boy Soren loved the polenta.

k.

Edit: no knives in the picture, but there is my Ealy spoon.

stereo.pete
01-18-2014, 10:16 PM
Nice K.! I've had a lot of fun with that cookbook, simple to make dishes that are a step above the usual hum drum stuff.

mr drinky
01-18-2014, 10:26 PM
Nice K.! I've had a lot of fun with that cookbook, simple to make dishes that are a step above the usual hum drum stuff.

I have to admit that this is the first time I have used the book, but it is really inspiring and you are correct that it just takes it that step further. Not too difficult, but a step above. It was tough to choose what I wanted to make.

Even the watermelon with menthol candies intrigued me. If only it were watermelon season.

k.

mr drinky
01-18-2014, 10:32 PM
Beer Can Cornish Hen

http://i1036.photobucket.com/albums/a442/Saltys_knives/hen.jpg (http://s1036.photobucket.com/user/Saltys_knives/media/hen.jpg.html)

Salty,

That is an awesome picture. Just wondering how you chose the brand of beer.

k.

xueqi89
01-19-2014, 01:30 AM
i guess i will share something too
http://i.imgur.com/NfHA2p0.jpg
this is "Live Uni (Sea Urchin)" look at there size

http://i.imgur.com/9PkgV0F.jpg
Oysters with sauce on them

http://i.imgur.com/LjExcLy.jpg
Spicy tuna tartar

will take some more picture in future and share.

Salty dog
01-19-2014, 03:05 AM
The Cheapest.

jvanis
01-19-2014, 09:29 PM
Here goes, French Onion soup that I am quite proud of. Had a local place that makes by far the best tasting I have ever had. This batch came out almost the exact same, with a little less salty flavor which makes it nice for a meal vs a starter. The HHH made this super enjoyable. Note no cheese due to my wife being allergic to dairy.

http://jvanistri.com/wp-content/uploads/2014/01/20140119_162531.jpg
http://jvanistri.com/wp-content/uploads/2014/01/20140119_165911.jpg
http://jvanistri.com/wp-content/uploads/2014/01/20140119_175751.jpg

Mrmnms
01-19-2014, 09:34 PM
i guess i will share something too
http://i.imgur.com/NfHA2p0.jpg
this is "Live Uni (Sea Urchin)" look at there size

http://i.imgur.com/9PkgV0F.jpg
Oysters with sauce on them

http://i.imgur.com/LjExcLy.jpg
Spicy tuna tartar

will take some more picture in future and share.
All looks great, love the uni.

Johnny.B.Good
01-21-2014, 02:35 AM
Here goes, French Onion soup that I am quite proud of.

French onion soup is my all time favorite. I order it whenever I see it on the menu wherever I am. Yours looks great!

stereo.pete
01-21-2014, 12:42 PM
French onion soup is my all time favorite. I order it whenever I see it on the menu wherever I am. Yours looks great!
Ditto about the french onion soup Johnny. Can we get a recipe posted?

stevenStefano
01-22-2014, 07:41 PM
Not super fancy. Basically a vague take on the Polish dish Bigos. A stew of sausages, bacon, cabbage, ginger wine and a load of other things. Tasted great, this is definitely one I'll do again

21744

Chef Andy
01-22-2014, 11:19 PM
Mmm i love bigos, yours looks great. Its really good with potatoes as well

apicius9
01-23-2014, 04:24 AM
Salty,

That is an awesome picture. Just wondering how you chose the brand of beer.

k.

+1 Looks perfect for the next party. May I ask how long and at what temp one would cook beer can cornish hens like that?

Stefan

Erilyn75
01-23-2014, 07:16 PM
Last nights supper. Nothing fancy but very yummy. Made my own low carb BBQ sauce, low carb jalapeño corn muffins and low carb macaroni salad. I was pretty proud of myself ;)

http://img.photobucket.com/albums/v11/classycrafter/image-15.jpg

larrybard
01-23-2014, 07:25 PM
Looks quite delicious. But "low carb macaroni salad" sounds like an oxymoron. There's such a thing as low carb macaroni?

Erilyn75
01-23-2014, 07:41 PM
Looks quite delicious. But "low carb macaroni salad" sounds like an oxymoron. There's such a thing as low carb macaroni?

I use dreamfields pasta. 5g digestible carbs per serving. There's some controversy over that claim but it's the only pasta that doesn't send my glucose levels into orbit. I only had a 12 point raise in my blood sugar reading and that was for the whole plate plus another muffin. Not too shabby.

Reede
01-23-2014, 09:57 PM
Stuffed Pork Loin for supper:
Pork Loin, Mozzarella, Sauteed spinach with garlic, roasted red peppers, and prosciutto
Little Rosemary, some salt an pepper:
http://i1144.photobucket.com/albums/o496/ReedEdwards/DSC03879_zps06831d34.jpg (http://s1144.photobucket.com/user/ReedEdwards/media/DSC03879_zps06831d34.jpg.html)
All tied up and ready for the oven:
http://i1144.photobucket.com/albums/o496/ReedEdwards/DSC03880_zpse0f4a64d.jpg (http://s1144.photobucket.com/user/ReedEdwards/media/DSC03880_zpse0f4a64d.jpg.html)
Out of the oven:
http://i1144.photobucket.com/albums/o496/ReedEdwards/DSC03881_zps8e1f1a15.jpg (http://s1144.photobucket.com/user/ReedEdwards/media/DSC03881_zps8e1f1a15.jpg.html)

Reede
01-23-2014, 09:58 PM
Ready to eat:
http://i1144.photobucket.com/albums/o496/ReedEdwards/DSC03882_zps6455a58c.jpg (http://s1144.photobucket.com/user/ReedEdwards/media/DSC03882_zps6455a58c.jpg.html)
http://i1144.photobucket.com/albums/o496/ReedEdwards/DSC03883_zps9c910d79.jpg (http://s1144.photobucket.com/user/ReedEdwards/media/DSC03883_zps9c910d79.jpg.html)

Chef Andy
01-23-2014, 10:06 PM
Pork loin is amazing, especially stuffed... I still prefer it cooked on the bone however.

mark76
01-24-2014, 10:34 AM
Tamagoyaki (Japanese omelette) wrap with eel/asparagus/seaweed, grilled sweet soy sauce onigiri, bacon wrap rice cake, steam asparagus with bonito flakes/light mayonnaise on top & basil tofu burger. for health consideration, I used 90% egg white/10% yolk & turkey bacon.
http://i1054.photobucket.com/albums/s482/54cclin/20131019_190959_zpsee6ecaf8.jpg (http://s1054.photobucket.com/user/54cclin/media/20131019_190959_zpsee6ecaf8.jpg.html)
Taiwanese beef tendon/tomato/Daikon soup & white radish/green onion/dried shrimp stuffed cake
http://i1054.photobucket.com/albums/s482/54cclin/20131105_182454_zpsefb567c2.jpg (http://s1054.photobucket.com/user/54cclin/media/20131105_182454_zpsefb567c2.jpg.html)
http://i1054.photobucket.com/albums/s482/54cclin/20131105_183914_zps3af7b999.jpg (http://s1054.photobucket.com/user/54cclin/media/20131105_183914_zps3af7b999.jpg.html)

Beautiful knife! Can you tell us what it is?

cclin
01-25-2014, 02:00 PM
Beautiful knife! Can you tell us what it is?

Yoshikane Black Damascus SLD 240mm Gyuto with musk ox/redwood handle

cclin
01-25-2014, 02:15 PM
Tangzhong(water roux method) & black pig sausages "hot dog buns", Nothing fancy, but kids are sure love it!!

http://i1054.photobucket.com/albums/s482/54cclin/food/20140124_195447_zpsa42fa4ae.jpg (http://s1054.photobucket.com/user/54cclin/media/food/20140124_195447_zpsa42fa4ae.jpg.html)
http://i1054.photobucket.com/albums/s482/54cclin/food/31a83d61-7d43-46db-9934-74a08860bbb5_zps6c8d1fae.jpg (http://s1054.photobucket.com/user/54cclin/media/food/31a83d61-7d43-46db-9934-74a08860bbb5_zps6c8d1fae.jpg.html)

Lucretia
01-25-2014, 02:26 PM
Forget the kids--I want one!

29palms
01-25-2014, 04:52 PM
Nice handle on that Carter.

bear1889
01-25-2014, 08:12 PM
Forget the kids--I want one!
Yea no kidding......I am up for adoption!!!!

Chef Andy
01-25-2014, 09:29 PM
Tangzhong(water roux method) & black pig sausages "hot dog buns", Nothing fancy, but kids are sure love it!!

http://i1054.photobucket.com/albums/s482/54cclin/food/20140124_195447_zpsa42fa4ae.jpg (http://s1054.photobucket.com/user/54cclin/media/food/20140124_195447_zpsa42fa4ae.jpg.html)
http://i1054.photobucket.com/albums/s482/54cclin/food/31a83d61-7d43-46db-9934-74a08860bbb5_zps6c8d1fae.jpg (http://s1054.photobucket.com/user/54cclin/media/food/31a83d61-7d43-46db-9934-74a08860bbb5_zps6c8d1fae.jpg.html)

AWESOME. The one on the left in the bottom picture is totally kirby tho, just saying.

jvanis
02-02-2014, 09:09 PM
Nothing terribly fancy, first attempt at some ribs in a home dry rub. All in all they turned out well. My wife who "doesn't like" ribs had 3 and each of my 2 yr old boys had 2 each. Teach them to enjoy spice early! First real use of the Forgie after I cleaned it up and reworked the edge... almost scary sharp!

http://jvanistri.com/wp-content/uploads/2014/02/20140202_170126.jpg

EdipisReks
02-02-2014, 10:20 PM
I made these earlier today.

http://i.imgur.com/YDAAgi8.jpg (http://imgur.com/YDAAgi8)

Salty dog
02-03-2014, 08:32 PM
http://i1036.photobucket.com/albums/a442/Saltys_knives/tuna.jpg (http://s1036.photobucket.com/user/Saltys_knives/media/tuna.jpg.html)

Johnny.B.Good
02-03-2014, 08:43 PM
Amazing photo, Salty.

stereo.pete
02-05-2014, 10:14 PM
It's been a while since I've taken any pictures of what I've cooked, so here goes.

Chicken breast with a morel sauce, mash and leeks.
http://imagizer.imageshack.us/v2/xq90/163/sj7p.jpg (https://imageshack.com/i/4jsj7pj)

augerpro
02-06-2014, 12:37 AM
Mind sharing that morel sauce recipe, or at least an overview of the flavorings?

stereo.pete
02-06-2014, 12:43 AM
Mind sharing that morel sauce recipe, or at least an overview of the flavorings?

Sure, it is a recipe from Raymond Blanc…
https://www.youtube.com/watch?v=0WQqzzaVLvk

It's the second recipe in the video.

Lucretia
02-06-2014, 06:03 PM
Nothing fancy, just some cold weather comfort food. Broccoli cheese soup and a hunk of ham to get tucked into a fresh hot buttermilk biscuit.

22072

CoqaVin
02-06-2014, 06:07 PM
nothing better than freshly made breads or biscuits

Erilyn75
02-06-2014, 06:15 PM
My hats off to anyone who can bake. If you've seen my attempts they'd make you shudder lol

Reede
02-06-2014, 07:44 PM
Shrimp over saffron risotto.
http://i1144.photobucket.com/albums/o496/ReedEdwards/DSC03895_zps8b11a7aa.jpg (http://s1144.photobucket.com/user/ReedEdwards/media/DSC03895_zps8b11a7aa.jpg.html)
http://i1144.photobucket.com/albums/o496/ReedEdwards/DSC03897_zpsab171fb8.jpg (http://s1144.photobucket.com/user/ReedEdwards/media/DSC03897_zpsab171fb8.jpg.html)

stereo.pete
02-09-2014, 12:14 PM
Pozole for the win!

http://imagizer.imageshack.us/v2/xq90/560/jtsz.jpg

jamaster14
02-14-2014, 04:34 PM
spinach ravioli

http://i89.photobucket.com/albums/k204/jamaster14/6558_10151347154613127_166720117_n_zps418785e3.jpg

jamaster14
02-14-2014, 04:36 PM
Tangzhong(water roux method) & black pig sausages "hot dog buns", Nothing fancy, but kids are sure love it!!

http://i1054.photobucket.com/albums/s482/54cclin/food/20140124_195447_zpsa42fa4ae.jpg (http://s1054.photobucket.com/user/54cclin/media/food/20140124_195447_zpsa42fa4ae.jpg.html)
http://i1054.photobucket.com/albums/s482/54cclin/food/31a83d61-7d43-46db-9934-74a08860bbb5_zps6c8d1fae.jpg (http://s1054.photobucket.com/user/54cclin/media/food/31a83d61-7d43-46db-9934-74a08860bbb5_zps6c8d1fae.jpg.html)

thats, friggin awesome.

jamaster14
02-14-2014, 05:08 PM
what did you use for the dogs eyes and nose...the black parts?

daveb
02-14-2014, 05:09 PM
12 Tenderloins for V-day. Yes I'm a home cook - but I do get to play w fude at local gourmet store/catering company.:cool:

CoqaVin
02-14-2014, 05:17 PM
sous vide eh?

daveb
02-14-2014, 06:23 PM
sous vide eh?

Sue Who???

Actually,40 steaks, same time, same temp x3. SV makes it easy and almost idiot proof. (Note strip sealer)

cclin
02-14-2014, 11:57 PM
what did you use for the dogs eyes and nose...the black parts?

raisins...or you can using dried blueberry.

Salty dog
02-17-2014, 04:09 PM
http://i49.photobucket.com/albums/f296/sebcat/prime_zpsa8daa802.jpg (http://s49.photobucket.com/user/sebcat/media/prime_zpsa8daa802.jpg.html)
http://i49.photobucket.com/albums/f296/sebcat/tunaentre_zpsee7c40e0.jpg (http://s49.photobucket.com/user/sebcat/media/tunaentre_zpsee7c40e0.jpg.html)
http://i49.photobucket.com/albums/f296/sebcat/scal_zps5914caee.jpg (http://s49.photobucket.com/user/sebcat/media/scal_zps5914caee.jpg.html)
http://i49.photobucket.com/albums/f296/sebcat/tataki_zps9d20cc26.jpg (http://s49.photobucket.com/user/sebcat/media/tataki_zps9d20cc26.jpg.html)

CoqaVin
02-17-2014, 05:39 PM
Nice sear on the scallops buddy

jamaster14
02-20-2014, 10:44 AM
http://i89.photobucket.com/albums/k204/jamaster14/1964806_10152036068023127_1947502827_n_zps7940bd4b .jpg

homemade fettucine with bolognese sauce

agp
02-24-2014, 03:09 PM
Scrambled eggs + arugula basil pesto
https://lh5.googleusercontent.com/-CZZzPmuVYz0/UwuYm1bukUI/AAAAAAAABZY/6bsg2pQujYU/s576/IMG_20131208_084123.jpg

Friend tofu + katsuobushi + chili oil
https://lh6.googleusercontent.com/-CynulvBVbaw/UwuYm_dDazI/AAAAAAAABZc/EbHUzNtQgz0/s576/IMG_20140213_180520.jpg

Yogurt + honey/tahini roasted oats
https://lh4.googleusercontent.com/-pFUal8x5_zQ/UwuZ2rpeKUI/AAAAAAAABZw/0URMHj59ts4/s512/IMG_20131127_164820.jpg

Tuna: grilled, cured, and katsuobushi-ed (aka dried)
https://lh3.googleusercontent.com/-CWnG7oZv30I/UwubbDHvV2I/AAAAAAAABaI/unZAE35qx6M/s512/IMG_20140111_164056.jpg

agp
02-25-2014, 10:05 AM
Fried* tofu, not friend tofu. Why can't I edit my post :(

daveb
02-25-2014, 10:35 AM
That tuna plate has made my bucket list. Any details to share on the cured portion?

agp
02-25-2014, 11:22 AM
Reduce mirin + sake, brush very thin layer on kelp, sandwich tuna with kelp, wait.

Then tuna goes on roasted seaweed, and nikiri-shoyu on top.

apicius9
02-25-2014, 02:31 PM
Some of you guys should turn professional ;) Great food & pics, thanks.

Stefan

jamaster14
02-25-2014, 02:35 PM
Some of you guys should turn professional ;) Great food & pics, thanks.

Stefan

I loved working in the kitchen. i hated the 80 hour weeks. never going back :)

Salty dog
02-25-2014, 06:00 PM
Fish monger said she had a 500lb bluefin. Had to have some. 5 lb hunk.

http://i49.photobucket.com/albums/f296/sebcat/bluefin_zpsd4c59c21.jpg (http://s49.photobucket.com/user/sebcat/media/bluefin_zpsd4c59c21.jpg.html)

CoqaVin
02-25-2014, 06:08 PM
Nice looking Tuna much rather have that then a NY strip to be honest

agp
02-25-2014, 08:45 PM
Tuna, nikiri-shoyu, roasted sesame puree
https://lh3.googleusercontent.com/-PABPS9KZZrs/Uw04pe-UZNI/AAAAAAAABaw/4KafB85PzoI/s625/2.JPG

Root salad, katsuobushi
https://lh4.googleusercontent.com/-CGqmoshHc3w/Uw04pWjxtiI/AAAAAAAABas/VtsJa9tfcjY/s626/Capture.JPG

Arugula salad, pickled onion
https://lh4.googleusercontent.com/-lbdHjCEFUdg/Uw04pWQl9II/AAAAAAAABa0/vZlVDvmoyjs/s624/Capture2.JPG

ncedge
02-27-2014, 11:24 PM
suckling pig porchetta anyone? about to hit the oven

https://lh3.googleusercontent.com/-gXYl9WrQUzI/UxAA8lyVQBI/AAAAAAAAAEE/iv9TAX3Y5Lg/w400-h536-no/IMG951792.jpg

stereo.pete
02-28-2014, 01:11 AM
Oh now that is sexy!

Namaxy
03-11-2014, 08:01 PM
Had a request for Baked Alaska, which I've never made before. I went with sponge cake, vanilla ice cream and Italian meringue. Thankfully it was a family style dinner. I can't imagine doing individuals...has anyone? And what would dress this up....different cake...possibly layers?

https://dl.dropboxusercontent.com/s/1t56f36e2rlbzn9/BA1.jpg?dl=1&token_hash=AAFP3UJ9O6nwN0is9DIQa2fjBZlhAzmK1vpX8C9 KOSxZTQ

https://dl.dropboxusercontent.com/s/y68v77897nqsd7r/BA2.jpg?dl=1&token_hash=AAG9Pqy676kBBkL1eKpcj-XfYd-2PFyARhdm0gJcpO3ENQ

https://dl.dropboxusercontent.com/s/91ujprvvlmtoitt/BA3.jpg?dl=1&token_hash=AAE9dGg9COzFv0yhBv15JOKqSuhYMWNxoVAoBGN kBpVUiw

https://dl.dropboxusercontent.com/s/yh5hp1v844cux7x/BA4.jpg?dl=1&token_hash=AAELDh8u3FQORw_re-PxGj81Ws1_1E6iurQsS1ZzLlNFvg

agp
03-16-2014, 12:56 PM
http://farm8.staticflickr.com/7062/13195080185_6558c8a9d5_c.jpg (http://www.flickr.com/photos/hunteryves/13195080185/)
Untitled (http://www.flickr.com/photos/hunteryves/13195080185/) by hunteryves (http://www.flickr.com/people/hunteryves/), on Flickr

jamaster14
03-19-2014, 12:05 PM
http://farm8.staticflickr.com/7062/13195080185_6558c8a9d5_c.jpg (http://www.flickr.com/photos/hunteryves/13195080185/)
Untitled (http://www.flickr.com/photos/hunteryves/13195080185/) by hunteryves (http://www.flickr.com/people/hunteryves/), on Flickr

yum.

CoqaVin
03-19-2014, 12:08 PM
what is the picture of the link is broken?

Sherski
03-24-2014, 04:43 AM
http://i3.photobucket.com/albums/y87/sherwin3/Mobile Uploads/IMG_20140321_233000.jpg (http://s3.photobucket.com/user/sherwin3/media/Mobile Uploads/IMG_20140321_233000.jpg.html)

Lining up them lil doggies for the charcoal fire. :):):)

Von blewitt
04-14-2014, 04:00 AM
Steak
http://i1323.photobucket.com/albums/u595/huwjones1983/9A929054-1E8A-4AEB-AA9A-86465E5259B2_zpslbiyhzrq.jpg (http://s1323.photobucket.com/user/huwjones1983/media/9A929054-1E8A-4AEB-AA9A-86465E5259B2_zpslbiyhzrq.jpg.html)

chefcomesback
04-14-2014, 04:57 AM
Steak
http://i1323.photobucket.com/albums/u595/huwjones1983/9A929054-1E8A-4AEB-AA9A-86465E5259B2_zpslbiyhzrq.jpg (http://s1323.photobucket.com/user/huwjones1983/media/9A929054-1E8A-4AEB-AA9A-86465E5259B2_zpslbiyhzrq.jpg.html)
Mb7+? Huw




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