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Bill13
04-14-2014, 07:56 AM
That steak has some ridiculous marbling. Must be a Wagyu beef, Kobe maybe?

cclin
04-15-2014, 03:40 PM
my first try Lemon Honey Madeleines, I used Trehalose instead of sugar & used 40% oliver oil/60% butter instead 100% butter. the result is quite nice...crispy outside & very fluffy inside!! reduced about 30% of sweetness & 25% of fat:rolleyes:
http://i1054.photobucket.com/albums/s482/54cclin/food/20140414_144933_zpsb0858aa0.jpg (http://s1054.photobucket.com/user/54cclin/media/food/20140414_144933_zpsb0858aa0.jpg.html)
http://i1054.photobucket.com/albums/s482/54cclin/food/20140414_150411_zps290538d4.jpg (http://s1054.photobucket.com/user/54cclin/media/food/20140414_150411_zps290538d4.jpg.html)
http://i1054.photobucket.com/albums/s482/54cclin/food/20140414_154025_mh1397517963573_zpsb08b52cf.jpg (http://s1054.photobucket.com/user/54cclin/media/food/20140414_154025_mh1397517963573_zpsb08b52cf.jpg.ht ml)
http://i1054.photobucket.com/albums/s482/54cclin/food/20140414_153211_mh1397518366630_zps5b70386c.jpg (http://s1054.photobucket.com/user/54cclin/media/food/20140414_153211_mh1397518366630_zps5b70386c.jpg.ht ml)

CoqaVin
04-15-2014, 04:33 PM
nice I am always searching for alternative to standard sugar

Sherski
04-15-2014, 10:54 PM
DAMN! those look GOOOOOODD!!!

Mr.Magnus
04-17-2014, 05:31 PM
Nothing beats a good BBQ with a few friends and good beer.
A friend chef of mine hook me up with 5kg sirloin steak so i ask a few friends over to help me eat :) we only cosumed about 1,5kg so plenty left to make more epic bbq's with :D

Made a thick glaze for the sirloin and served it with homemade galic bread,halloumi and some green stuff. everything on the grill. i like to keep it simple while i drink my beer :)



http://i597.photobucket.com/albums/tt57/mange-g/DSC02633_zpsce532e02.jpg

http://i597.photobucket.com/albums/tt57/mange-g/DSC02637_zpsee46892e.jpg

http://i597.photobucket.com/albums/tt57/mange-g/DSC02651_zpsc7d9cae7.jpg

http://i597.photobucket.com/albums/tt57/mange-g/DSC02653_zps0a52436d.jpg

http://i597.photobucket.com/albums/tt57/mange-g/DSC02659_zpsa63ff3b9.jpg

chefcomesback
04-17-2014, 07:49 PM
Glacier 51 toothfish (aka Chilean seabass ) leaving the kitchen , served with basil salsa verde and ratatouille23234

Nigella seed crusted lamb loin with celeriac and fresh peas

23235


Sent from my iPhone using Kitchen Knife Forum

CoqaVin
04-19-2014, 09:36 AM
that lamb looks pretty much perfectly cooked, did you sous vide it first?

steelcity
04-21-2014, 08:33 AM
Nothing beats a good BBQ with a few friends and good beer.
A friend chef of mine hook me up with 5kg sirloin steak so i ask a few friends over to help me eat :) we only cosumed about 1,5kg so plenty left to make more epic bbq's with :D

Made a thick glaze for the sirloin and served it with homemade galic bread,halloumi and some green stuff. everything on the grill. i like to keep it simple while i drink my beer :)



http://i597.photobucket.com/albums/tt57/mange-g/DSC02633_zpsce532e02.jpg

http://i597.photobucket.com/albums/tt57/mange-g/DSC02637_zpsee46892e.jpg

http://i597.photobucket.com/albums/tt57/mange-g/DSC02651_zpsc7d9cae7.jpg

http://i597.photobucket.com/albums/tt57/mange-g/DSC02653_zps0a52436d.jpg

http://i597.photobucket.com/albums/tt57/mange-g/DSC02659_zpsa63ff3b9.jpg



That looks fantastic.

agp
04-21-2014, 06:54 PM
https://farm3.staticflickr.com/2904/13958455301_1b38ec4e17_b.jpg (https://flic.kr/p/ngsJsr)
Root Salad (https://flic.kr/p/ngsJsr) by hunteryves (https://www.flickr.com/people/120367353@N07/), on Flickr

chefcomesback
04-23-2014, 07:15 AM
that lamb looks pretty much perfectly cooked, did you sous vide it first?

No , just we make sure it is rested properly before we fire it again an slice it


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kodo
04-23-2014, 03:31 PM
carrot sfomato with arugula & fennel salad
http://i6.photobucket.com/albums/y224/feyda/carrotsfomato_zps5c4ff34f.jpg (http://s6.photobucket.com/user/feyda/media/carrotsfomato_zps5c4ff34f.jpg.html)

MontezumaBoy
04-24-2014, 09:19 PM
Can I say it ... Gorgeous!

MontezumaBoy
04-24-2014, 10:05 PM
Three recents … sous vide short rib finished with demi / scallop & turbot with porchini sauce and mushies / grilled hangar steak with veal stock

http://i1364.photobucket.com/albums/r731/BigMontyBoy/DSC00134_zps0fa4f3e6.jpg (http://s1364.photobucket.com/user/BigMontyBoy/media/DSC00134_zps0fa4f3e6.jpg.html)

http://i1364.photobucket.com/albums/r731/BigMontyBoy/DSC00139_zps99c45696.jpg (http://s1364.photobucket.com/user/BigMontyBoy/media/DSC00139_zps99c45696.jpg.html)

http://i1364.photobucket.com/albums/r731/BigMontyBoy/DSC00157_zps852b5653.jpg (http://s1364.photobucket.com/user/BigMontyBoy/media/DSC00157_zps852b5653.jpg.html)

kodo
04-25-2014, 02:20 AM
cured local king salmon, house made crackers, shaved fennel creme france
duck confit, asparagus salad & saba
grill octopus butter beans and salsa verde
herring escabeche potato salad, pickled jalapeno & onion
http://i6.photobucket.com/albums/y224/feyda/curesalmon_zps88e78eb0.jpg (http://s6.photobucket.com/user/feyda/media/curesalmon_zps88e78eb0.jpg.html)
http://i6.photobucket.com/albums/y224/feyda/duckconfit_zpsd1432994.jpg (http://s6.photobucket.com/user/feyda/media/duckconfit_zpsd1432994.jpg.html)
http://i6.photobucket.com/albums/y224/feyda/octo_zps53ba41dc.jpg (http://s6.photobucket.com/user/feyda/media/octo_zps53ba41dc.jpg.html)
http://i6.photobucket.com/albums/y224/feyda/herring_zps6fa67059.jpg (http://s6.photobucket.com/user/feyda/media/herring_zps6fa67059.jpg.html)

agp
04-26-2014, 06:10 PM
Braised beef, nori, pickled onion, kimchi, cucumber.

https://farm6.staticflickr.com/5195/14044795553_02e8701419_b.jpg (https://flic.kr/p/np6fpt)
Noodles (https://flic.kr/p/np6fpt) by hunteryves (https://www.flickr.com/people/120367353@N07/), on Flickr

stereo.pete
04-27-2014, 09:36 PM
So many beautiful dishes, well played everyone!~

Scrap
04-28-2014, 06:21 PM
http://i1358.photobucket.com/albums/q772/murphysmail23/photo1_zps796d85b8.png (http://s1358.photobucket.com/user/murphysmail23/media/photo1_zps796d85b8.png.html)



My roommate bought a shark on a whim. Marinated it in sake and grilled off with asparagus. Also had a bit of leftover meat on the fin I simmered into a nice broth with a bit of tofu and wakame.

gunnerjohn
04-30-2014, 07:08 PM
Nicely rubbed chicken with a beer up it's butt ready for the grill. More pics to come as the chicken is finished
http://i112.photobucket.com/albums/n162/gunnerjohn/Mobile%20Uploads/2014-04/20140430_153434.jpg (http://s112.photobucket.com/user/gunnerjohn/media/Mobile%20Uploads/2014-04/20140430_153434.jpg.html)

mano
05-05-2014, 08:27 PM
squid ink pasta

http://www.kitchenknifefora.com/attachments/upload_2014-5-5_20-21-41-png.1707/?temp_hash=5b3f45aa14e8637b7791688a33afc9f3

Mingooch
05-08-2014, 04:12 PM
That shrimp looks yummy...so that will be served at the ECG right? LOL

tomsch
05-17-2014, 11:41 PM
cured local king salmon, house made crackers, shaved fennel creme france
duck confit, asparagus salad & saba
grill octopus butter beans and salsa verde
herring escabeche potato salad, pickled jalapeno & onion
http://i6.photobucket.com/albums/y224/feyda/curesalmon_zps88e78eb0.jpg (http://s6.photobucket.com/user/feyda/media/curesalmon_zps88e78eb0.jpg.html)
http://i6.photobucket.com/albums/y224/feyda/duckconfit_zpsd1432994.jpg (http://s6.photobucket.com/user/feyda/media/duckconfit_zpsd1432994.jpg.html)
http://i6.photobucket.com/albums/y224/feyda/octo_zps53ba41dc.jpg (http://s6.photobucket.com/user/feyda/media/octo_zps53ba41dc.jpg.html)
http://i6.photobucket.com/albums/y224/feyda/herring_zps6fa67059.jpg (http://s6.photobucket.com/user/feyda/media/herring_zps6fa67059.jpg.html)

Just WOW!!!

rahimlee54
05-18-2014, 04:36 PM
https://lh4.googleusercontent.com/-hblE1dDnPQQ/U3kOuJOFjlI/AAAAAAAAFH0/slANxD-3bXg/w634-h845-no/IMG_20140518_154838.jpg

Lamb

MontezumaBoy
05-28-2014, 12:09 AM
Lamb looks yummy but that Pain à l'Ancienne is killer! Beautiful just want to cut a slice and put some fresh churned beurre on it! Thx for sharing!

Scrap
05-28-2014, 12:25 AM
http://i1358.photobucket.com/albums/q772/murphysmail23/B2416EB5-37D8-44FF-B8A5-5980CFBF16E7_zpsgwfgrpmc.jpg (http://s1358.photobucket.com/user/murphysmail23/media/B2416EB5-37D8-44FF-B8A5-5980CFBF16E7_zpsgwfgrpmc.jpg.html)

Had several pounds of home made kimchi go a bit sour and the internet told me to make stew. Probably the best outcome I've had from listening to the internet.

agp
06-01-2014, 07:38 PM
https://farm6.staticflickr.com/5516/14138102507_65a2c5ded5_b.jpg (https://flic.kr/p/nxktj4)Tricolore (https://flic.kr/p/nxktj4) by hunteryves (https://www.flickr.com/people/120367353@N07/), on Flickr

jvanis
06-02-2014, 04:36 PM
Great pic agp! Simple yet my stomach growled just looking at it

agp
06-08-2014, 12:26 PM
https://farm4.staticflickr.com/3891/14188373108_da568b2058_b.jpg (https://flic.kr/p/nBM81y)Italian Food (https://flic.kr/p/nBM81y) by hunteryves (https://www.flickr.com/people//), on Flickr

bear1889
06-08-2014, 03:54 PM
https://farm4.staticflickr.com/3891/14188373108_da568b2058_b.jpg (https://flic.kr/p/nBM81y)Italian Food (https://flic.kr/p/nBM81y) by hunteryves (https://www.flickr.com/people//), on Flickr

Excellent picture, what did you use? Settings?

agp
06-08-2014, 07:20 PM
People always think it's the camera and not the photographer! :happymug: I used a Fuji X-T1. I also use a Fuji Finepix J10 to shoot. Some of the photos in my Flickr from Asia are shot with the J10.

cilucia
06-19-2014, 07:17 PM
Wow, the food porn in this thread is incredible!

I'm just making soup tonight in the Vitamix. A bit of a surprise... I roasted some cauliflower and onions, toasted some spices (corriander, cumin, mustard seeds), homemade chicken broth, some leftover tomato sauce, lots of cilantro. *crosses fingers* Always a gamble considering DH is sick of my soup experiments, hope he eats it!

brianh
07-04-2014, 07:13 PM
Chili with cornbread.

https://farm6.staticflickr.com/5510/14388690679_6714df1c4e_c.jpg

rahimlee54
07-06-2014, 02:58 PM
138 Degree Tenderloin. Apple, duckfat, and rub. Maple Dijon Glaze, risotto, braised cabbage and leeks.

https://lh6.googleusercontent.com/-ehyN80HFvzA/U7hsRt40T4I/AAAAAAAAFRc/btnI5wZCW9Y/w1358-h764-no/20140705_172005.jpg

erickso1
07-07-2014, 05:59 PM
Char Sui. Sliced it thin and put it in a tortilla with jalapenos, pickled daikon and carrots, cilantro and some kewpie. From our workplace cookout a week ago.

http://i979.photobucket.com/albums/ae271/erickso1/9792862E-B532-4EEE-B6FB-017466071C80_zpspxh6ny43.jpg
http://i979.photobucket.com/albums/ae271/erickso1/6E4ADFBF-0481-459A-8E1D-4832BA7E0CC4_zpsk3wevbj5.jpg
http://i979.photobucket.com/albums/ae271/erickso1/D67E754A-3E45-4B4F-9DD1-B79B4FE2C41E_zpsrgotyped.jpg

easy13
07-07-2014, 06:34 PM
July 4th weekend, time off from work kitchen, hit the farm up & did some cooking for the fam

"Coconut Shrimp" - Grilled Citrus Marinated Jumbo Shrimp/Whipped Coriander Tofu/ Toasted Coconut/ Roast Chili Relish

http://i69.photobucket.com/albums/i64/KidAnkles/photo-2.jpg (http://s69.photobucket.com/user/KidAnkles/media/photo-2.jpg.html)


Vietnamese Style Grilled Skirt Steak Salad, utensils hand carved by my lady

http://i69.photobucket.com/albums/i64/KidAnkles/photo2.jpg (http://s69.photobucket.com/user/KidAnkles/media/photo2.jpg.html)

erickso1
07-07-2014, 07:28 PM
Forgot to add this that I did over the weekend.

Corn cookie crust, strawberry ice cream pie.

http://i979.photobucket.com/albums/ae271/erickso1/D68A863D-E853-4621-9765-BDD8532512AF_zpsahwesknc.jpg

rami_m
07-07-2014, 07:39 PM
July 4th weekend, time off from work kitchen, hit the farm up & did some cooking for the fam

"Coconut Shrimp" - Grilled Citrus Marinated Jumbo Shrimp/Whipped Coriander Tofu/ Toasted Coconut/ Roast Chili Relish

http://i69.photobucket.com/albums/i64/KidAnkles/photo-2.jpg (http://s69.photobucket.com/user/KidAnkles/media/photo-2.jpg.html)


Vietnamese Style Grilled Skirt Steak Salad, utensils hand carved by my lady

http://i69.photobucket.com/albums/i64/KidAnkles/photo2.jpg (http://s69.photobucket.com/user/KidAnkles/media/photo2.jpg.html)
Can you please adopt me !!!

Yum

daveb
07-08-2014, 12:52 AM
Some easy 4th of July Q.

CoqaVin
07-08-2014, 09:21 AM
Forgot to add this that I did over the weekend.

Corn cookie crust, strawberry ice cream pie.

http://i979.photobucket.com/albums/ae271/erickso1/D68A863D-E853-4621-9765-BDD8532512AF_zpsahwesknc.jpg

that pie looks good, Strawberry looks awesome, but me being a chef I am always thinking of ways to tweak things, may some keffir lime leaves? or micro lime or something of the sort that's all

erickso1
07-08-2014, 09:57 AM
That's a good idea CoqaVin. It was my first attempt at both the corn cookies and a pie (of any sort) so I kept it by the book. Not being a chef, while doing something new, I'm not thinking about other things that might go with it. I'm usually thinking "don't screw it up, don't screw it up. God I hope it tastes good. Please taste good". :)

kodo
07-11-2014, 05:35 PM
No work right now, new gig starts on the 25th pending inspection.
Deiced to test out pizza dough recipes.
http://i6.photobucket.com/albums/y224/feyda/IMG_0422_zps80cc63b6.jpg (http://s6.photobucket.com/user/feyda/media/IMG_0422_zps80cc63b6.jpg.html)

erickso1
07-21-2014, 01:51 PM
This weekend I got to really get to it with my new Forgecraft Utility and Ontario butcher knife (I'm waiting on a new chef knife). Things I relearned, a) a sharp knife just feels great when slicing, dicing and chopping, b) sharp knifes cut human fingers very quickly, barely hurt at all and bleed quickly and profusely. :) That being said, here's the corn chowder and corn cookies I made Sunday.

http://i979.photobucket.com/albums/ae271/erickso1/Soup_zpsc39ac070.png
http://i979.photobucket.com/albums/ae271/erickso1/D45531A6-37E0-40D8-BED9-F620064C0EA7_zpswogj5xuk.jpg
http://i979.photobucket.com/albums/ae271/erickso1/Butchernewhandle_zpscfa09fb6.jpg
http://i979.photobucket.com/albums/ae271/erickso1/A5BB6A76-0E91-4322-8576-062902C6B5A0_zpsecxmbwy9.jpg

Namaxy
07-22-2014, 08:55 PM
Made porchetta using a small whole pig roasted on a spit. Boned the pig, stuffed with herbs, home made sausage and pork tenderloins. The result was delicious, but to be honest I think I'll stick to making it with with a whole belly. The end result was essentially the same except we had some ham and shoulder meat in addition to the porchetta. Other than visually, I'm not sure the whole pig added much.

https://dl.dropboxusercontent.com/u/94521626/IMG_6794.JPG

https://dl.dropboxusercontent.com/u/94521626/IMG_6802.JPG

https://dl.dropboxusercontent.com/u/94521626/IMG_6805.JPG

https://dl.dropboxusercontent.com/u/94521626/IMG_6831.JPG

chefcomesback
07-26-2014, 08:38 PM
Christmas in July at work , Wagyu sirloin on the menu

24150


Sent from my iPhone using Kitchen Knife Forum

HHH Knives
07-26-2014, 08:45 PM
Christmas in July at work , Wagyu sirloin on the menu

24150


Sent from my iPhone using Kitchen Knife Forum


Oh my., They look awesome!

chefcomesback
07-26-2014, 08:47 PM
Oh my., They look awesome!

I got to sit and take a part of the dinner Randy , they tasted awesome too :)


Sent from my iPhone using Kitchen Knife Forum

erickso1
08-03-2014, 09:27 AM
After seeing some of the great things on here I decided to cook something I'd seen posted. No knead bread (http://www.nytimes.com/2006/11/08/dining/081mrex.html?_r=0) Being as I love bread, but have never made it, I decided to bake bread. Using the no knead recipe posted in this thread I gathered the ingredients yesterday morning, bought a large Lodge dutch oven and got to work. Mixed it all together around 10:30 yesterday and let it rise for 18 hours. At 4:30 this morning I rolled it out onto a floured board, let it rest 15 minutes, then shaped into a ball and covered in a towel, where it rested for 2 hours. Preheated over and dutch over at 450 degrees. Then place the dough in the dutch and backed covered for 30 minutes, removed the lid and baked for another 15. The end result is below. Had it hot from the over with butter and little strawberry jam. Insides are moist and soft, crust is very crunchy. Taste has a slight wang to it which is really nice. I think it would make a wonderful soup bread. I also really like a bread where the crust separates from the inside very easily, providing crust for dunking. This one does it very nicely.

Initial mix.
http://i979.photobucket.com/albums/ae271/erickso1/C72067A2-BAF7-4187-B493-F15422D78C96_zpsq3aoqupf.jpg

Hot out of the oven.
http://i979.photobucket.com/albums/ae271/erickso1/8481597B-8EDC-4AE0-BDC9-D51B39DFD8B4_zpsqmgmylef.jpg

brianh
08-03-2014, 12:38 PM
Nothing fancy. Turkey meatballs with minced sautéed cremini, onions, parm, basil, etc. rolled in panko and oven baked. San Marzano sauce with veges, rosemary, thyme, and basil. Soup is another try at one of my favorite things, peruvian cilantro chicken.

2420924210

daveb
08-03-2014, 11:38 PM
I did a chicken and a seafood paella for a food group I belong to here in Tampa. Had a ringer helping me, a friend is a retired Garde Manger from one of the Orlando attractions and he did the final composition. Did not suck. (Pictures are another story)

2424324242242412424024239

stereo.pete
08-04-2014, 08:37 PM
Dave, I love it!

Mucho Bocho
08-05-2014, 03:34 PM
Tremendous cooking David! I wonder how much each weighed?

erickso1
08-07-2014, 01:42 PM
Attempt number two at the no knead bread. I cut the salt back by a smidge and cut the water back by a smidge (probably 1/8 cup max). First rise was 18 hrs, 2nd was 1.5 hours (instead if two). This one had more over rise and I was able to shape it better. All in all an improvement. I'll make more tonight/tomorrow.
http://i979.photobucket.com/albums/ae271/erickso1/A8F06937-B780-4ABA-9E9A-C67A5EE05BEB_zpso8gjwdzg.jpg
http://i979.photobucket.com/albums/ae271/erickso1/09B949D0-9F66-4C4D-A321-40A84AEB88E9_zps3q5zsmxr.jpg
http://i979.photobucket.com/albums/ae271/erickso1/E281DB74-24F5-4067-81A8-208390A6FDCF_zpswa9yzch6.jpg

Mucho Bocho
08-07-2014, 06:01 PM
Looks fantastic Nick Wonderful crum, I have not been as successful with my no knead.

apicius9
08-07-2014, 09:39 PM
I am sure it could be improved, somehow, but between the simplicity of making it and the great outcome - what is better than fresh bread? - the no knead bread is one the greatest things since... aaehh ... sliced bread? :D It's worth making it just for the aroma in the kitchen. I like mine a little denser, so I use about 30% whole wheat and 10% rye flower in mine.

Stefan

erickso1
08-08-2014, 11:55 PM
Finished my first ever Canadian bacon. Bought a 5.75 lb pork loin, trimmed it, and put it into a brine from the internet on Sunday. Luckily my grocery store carries pink salt #1 in bulk. Directions called for a 3-5 day brine. Perfect! Wife had c-section Monday morning for baby boy 2, hospital discharged us wed, so Friday might was day #5. I have a smoker but didn't want to go through all the steps needed to get it going. So, cranked up the left burner on the genesis, put two water pans in, put a chunk of apple wood on the left flavorizer bars and put the pork on the right grate. Took a bit to get the temp right, but smoked for three hours until internal temp of 140. Pulled, rested, and tried. It was awesome. Wife even said it was probably the best thing I've ever made.

http://i979.photobucket.com/albums/ae271/erickso1/1798B28F-C8D9-4E94-8F05-E20933BB862D_zps41rqgbfg.jpg
http://i979.photobucket.com/albums/ae271/erickso1/FF9E0835-A9CF-4CAD-A436-1F6BAC9A3B12_zps7pnjjpgd.jpg
[img]
[img]

daveb
08-09-2014, 12:04 AM
Wife even said it was probably the best thing I've ever made.
[img]

Except of course that baby boy. Congrats! You are allowed to brag a little here and show pics.

And the Canadian bacon looks great. I like brining and smoking all manner of things but had not thought about this.

erickso1
08-09-2014, 12:28 AM
Thanks Dave. I'm 5'11" 200 lbs, wife is 5'6" 125 sans baby. I have dark brown hair ( half norweigen ) she has light brown hair, English heritage. He can out 9 lbs 4 ozs, blonde/reddish hair. Talk about in expected. But so far he is a very chill kid.

http://i979.photobucket.com/albums/ae271/erickso1/3F88B15C-D960-4237-A82B-B94AE15C41EE_zpsbdylqsgr.jpg

Mrmnms
08-09-2014, 12:46 AM
Food and knives look great. Your son looks magnificent. Congratulations to you .

Mucho Bocho
08-09-2014, 11:14 AM
Great work nick and the ham looks good to

Mrmnms
08-10-2014, 12:03 PM
24387Corn fritters for breakfast this am.24386

erickso1
08-10-2014, 10:57 PM
Made a simple marinade for a boneless leg of lamb. Broke the leg down into it's muscles (4 parts) Set them in a marinade of garlic, rosemary and olive oil. Let it sit for 4-5 hours, grill, flipping pretty often until internal is around 140. Let it rest, slice thin, have with tzatziki, asparagus, pita. Pretty good and pretty easy.

http://i979.photobucket.com/albums/ae271/erickso1/5C5B203B-CB9D-4E47-A4F7-31AF410A6945_zps2hbfyibu.jpg
http://i979.photobucket.com/albums/ae271/erickso1/17F1E9BF-A305-44F2-BF5D-E3391D2C87C6_zpsivnzj7zt.jpg

apicius9
08-10-2014, 11:31 PM
Congratulations on both, the baby and the perfectly cooked lamb ;)

Stefan

sachem allison
08-11-2014, 01:10 AM
I made this the other day.I make lasagna about once every three years or so. I either make this one or a Wild Boar, Portabello and goat cheese lasagna. This time I made a Free range, grass fed bison lasagna. I made the noodles, the buffalo mozzarella and the buffalo ricotta. The ricotta was seasoned with fresh arugula, sea salt, black pepper, nutmeg and a bit of olive oil. The Bison was cooked with smoked paprika, red chili flakes , garlic, onions, black pepper, fresh oregano and thyme. I also added some heirloom tomatoes and homemade tomato paste. I browned it and then added a nice bottle of
Brunello di Montalcino 2007 Tenute Silvio Nardi and some fresh cream. I brought it all to a simmer and cooked it down until the liquid was reduced by half. I began to build my layers and then finished with the homemade buffalo mozzarella and topped off with Grana Padano . I baked it in a 350 degree oven for 1 hour covered and then turned the oven up to 425 for 15 minutes uncovered to brown. Let sit for 45 minutes to and hour to set. Then slice. It will still be plenty hot. serve with a little tomato sauce and a salad if you want.

sachem allison
08-11-2014, 01:12 AM
And you end up with 15 layers of goodness.

sachem allison
08-11-2014, 01:14 AM
Actually, 18 layers. I forgot I had some homemade pancetta in there also

Von blewitt
08-11-2014, 01:17 AM
That looks delicious Son!!! I just had lunch and now I'm hungry again!

erickso1
08-11-2014, 08:59 AM
That looks amazing.

Last time my wife made lasagna she layered it all up, cooked it and upon serving it realized she forgot the noodles. :)

easy13
08-11-2014, 10:45 AM
Trying to use sumer ingredients while I still can -

Classic Watermelon & Feta Salad - Goats milk Feta, Kalamata, Chilies, Mint, Scallion, Olive Oil

http://i69.photobucket.com/albums/i64/KidAnkles/photo25.jpg (http://s69.photobucket.com/user/KidAnkles/media/photo25.jpg.html)

Pan Roast Bass/Fresh Corn Cake/Smoked Tomato Jam/Scape Pistou/Micro Mustard Greens

http://i69.photobucket.com/albums/i64/KidAnkles/photo13.jpg (http://s69.photobucket.com/user/KidAnkles/media/photo13.jpg.html)

Namaxy
08-11-2014, 11:52 AM
Son - that lasagna looks fantastic!

Easy - nice work. I make a similar salad minus the olives but add tomatoes. I like the chili idea too.

Mrmnms
08-11-2014, 01:32 PM
And you end up with 15 layers of goodness.
looks killer Son. If you make it again any time soon , I'm coming in.

erickso1
08-19-2014, 08:44 PM
Made yellow broth and no knead bread. Lightly smoked a pork tenderloin with apple wood. Slice and had on the bread with pickles, tomatoes and a cilantro jalapeno sauce. In full disclosure, I only made the yellow broth, bread and smoked the tenderloin. :)

Yellow broth is one of my favorite soups out of the Soup Bible cook book and the no knead bread had much more oven spring this time which I enjoyed.

http://i979.photobucket.com/albums/ae271/erickso1/BD58BCEE-49EB-46D2-B116-32CACEC96514_zpsmpyyqazk.jpg
http://i979.photobucket.com/albums/ae271/erickso1/22493939-AF6B-4978-957D-AB6DC90DB69A_zpsgxpwz8ml.jpg
http://i979.photobucket.com/albums/ae271/erickso1/D9D782BE-0D91-40E3-BA3E-7C7DAA1D4081_zpsqchuwo9c.jpg
http://i979.photobucket.com/albums/ae271/erickso1/3B6C57FC-195F-4DE2-B446-751459283482_zpsw14jmwxd.jpg
http://i979.photobucket.com/albums/ae271/erickso1/AC319CE7-72F0-4362-81C9-CEBB9147FAED_zps0zilyoin.jpg

erickso1
08-23-2014, 06:12 PM
Made no knead bread. This time I let it rise 24 hrs, then threw it in the fridge for 5 days. Pulled it and normal procedure after that. Turned out great. Bit more flavor.

Also, since I post a lot of bread, I also started this 6+ lb pork belly on its way to bacon town.

24541
24542
245432454424545

Mucho Bocho
08-23-2014, 10:21 PM
Nice crumb Erick!

Mrmnms
08-25-2014, 10:39 PM
+1. Looks outstanding.

chefcomesback
08-27-2014, 07:54 AM
Went to fish market and grabbed this NZ turbot , it is right next to a 270 shig gyuto for a size comparison 24578


Sent from my iPhone using Kitchen Knife Forum

OutofTen
08-27-2014, 09:32 AM
Have to love our local produce. If I could have snapped a photo of our fish delivery today, the kind of thing that makes your love your job all the way from prep through cooking it come service.

MontezumaBoy
08-27-2014, 09:35 PM
Bread is awesome but really, really looking forward to shots of the bacon :D

MontezumaBoy
08-27-2014, 09:51 PM
Had a hankerin' for some Jerk the other day ... bone in thighs / 2 days in mango + ground yellow habaneros + yummy stuff + smoke + XL BGE = jamaica mannnnnn ... do love the carib when it's nice and hot ...

http://i1364.photobucket.com/albums/r731/BigMontyBoy/IMG_0590_zps1a62ac5e.jpg (http://s1364.photobucket.com/user/BigMontyBoy/media/IMG_0590_zps1a62ac5e.jpg.html)

http://i1364.photobucket.com/albums/r731/BigMontyBoy/IMG_0593_zps5085a7fc.jpg (http://s1364.photobucket.com/user/BigMontyBoy/media/IMG_0593_zps5085a7fc.jpg.html)

http://i1364.photobucket.com/albums/r731/BigMontyBoy/IMG_0594_zps8ac47605.jpg (http://s1364.photobucket.com/user/BigMontyBoy/media/IMG_0594_zps8ac47605.jpg.html)

http://i1364.photobucket.com/albums/r731/BigMontyBoy/IMG_0598_zps1c4fade7.jpg (http://s1364.photobucket.com/user/BigMontyBoy/media/IMG_0598_zps1c4fade7.jpg.html)

http://i1364.photobucket.com/albums/r731/BigMontyBoy/IMG_0597_zps5f3a8123.jpg (http://s1364.photobucket.com/user/BigMontyBoy/media/IMG_0597_zps5f3a8123.jpg.html)

mistascoopa
08-28-2014, 02:13 AM
Smoke + meat = heaven

Haven't had time to give my Weber any use this summer, but will this weekend.

erickso1
08-31-2014, 12:45 PM
Continuation of the bacon experiment. Cured with kosher salt, pink salt, coriander, black pepper, juniper berries and maple syrup. Was in the fridge for 6 days with daily flips. Pulled it out Friday afternoon, washed it off, placed on rack and back in the fridge for 24 hours. Saturday morning I got the Rocky Mountain smoker going. 2.25 hours at 215 with applewood smoke. Internal temp hit 150. I pulled it, let it cool until dinner. Baked off a loaf of no knead that had been in the fridge for 5 days. Sliced up some farmers market tomatoes, romaine lettuce, mayo and we enjoyed some BLT's for dinner. I didn't get pics of the sandwiches, but did the bacon and bread. Bacon was delish.

http://i979.photobucket.com/albums/ae271/erickso1/A4FCB0F9-0E37-43F7-9CB7-FE71ED7F07E8_zpsb47xzyhz.jpg
http://i979.photobucket.com/albums/ae271/erickso1/AAB22C8F-A774-47C2-9EF6-194777976442_zpslrye1cnw.jpg
http://i979.photobucket.com/albums/ae271/erickso1/FB96D295-0F52-4BBE-8166-9B44C5371702_zpsus5och6t.jpg
http://i979.photobucket.com/albums/ae271/erickso1/CCBD2ABB-FDF9-41B6-9B43-935C44CD9636_zps34wx1tu8.jpg

Zwiefel
08-31-2014, 01:14 PM
Excellent work!

daveb
08-31-2014, 01:46 PM
Labor Day is 2morrow. The last (supposed to be) cookout of the year. I'm doiing Goats, Pigs, and Yardbirds. Have delegated sides, fingers crossed.

3# of goat - just because I wanted to try it and wanted to SV. It's in now for a 24 hr. bath.

https://dl.dropboxusercontent.com/u/55001407/Temp%20Share/Labor%20Day%202014/3%23%20Goat.jpg







Dennis bait. Doing 2 shoulders cause it's even better leftover. Will go in to smoker around 10 this evening.

https://dl.dropboxusercontent.com/u/55001407/Temp%20Share/Labor%20Day%202014/Pair%20of%20Shoulds.jpg

Yard birds brining per Keller.

https://dl.dropboxusercontent.com/u/55001407/Temp%20Share/Labor%20Day%202014/Pard%20birds%20brining%20per%20Keller.jpg

Sausages, to include venison, Italian, Smoked, are thawing.

More to follow.

Zwiefel
08-31-2014, 01:53 PM
Looks great Dave! Anything in the bag with the goat?

MontezumaBoy
08-31-2014, 03:35 PM
Awesome - thx for the Piggie follow up and that bread is sensational ...

steelcity
08-31-2014, 05:00 PM
I think you and I need to start hanging out.

stereo.pete
08-31-2014, 05:19 PM
I love it Dave! Where can I get some of those 12qt containers?

daveb
09-01-2014, 12:30 AM
I must have pissed off the BBQ gods. Prob the St Louis Ribs with Harrisa rub I did last week...

The heating element in the Anova has crapped out. It started fine at 160 but now it only circulates the bath. Damn. Going to try a crock pot save but goat may be off the menu.

My good thermometer stopped working when I turned on smoker. I've a backup but don't trust it. But pig is on, smoking away.

Birds are out of brine and drying uncovered in fridge. Typically they take 3 hrs so 2morrow should be easy day.

Did I mention the Anova?

@ Pete. I buy "stuff" at Webrestaurant or Wassertom, comparing prices and shipping costs. Cambro and Carlisle both make quality containers (I think they're the same company now) - pick one - lids are not interchangeable.

http://www.webstaurantstore.com/cambro-12sfscw-12-qt-square-food-storage-container/21412SFSCW.html

http://www.webstaurantstore.com/carlisle-10724-12-qt-clear-square-carlisle-storplus-container/27110724.html

Mucho Bocho
09-01-2014, 09:57 AM
Nick sounds like a quality sandwich. You're definitely a busy baker. Might consider picking up a 1/4 carbon steel sheet for your oven. It releases heat much quicker than a baking stone having significant higher thermal capacity.

After I smoke bellys I'll wash the outside off with cold water and press the bacon under something heavy and chill. Pressing it will create a more uniform shape when sliced but more importantly you'll squeeze the excess water out if it. Look into Sodium Erythrobate



Dave nice layout. Anova huh? Few things more frustrating than specialized tools failing when needed. I'm a big fan of Cambro too. Wide mouth ball jars, Cambro and SV bags covers pretty much my storage devices.

Back to the food.

I pulled a marinated/smoked/braised a Chuck roast with grilled onions and hoarse radish sauce.

Ever heard of Malcolm. I like him and his recipes.


http://youtu.be/I_zEIvPjQuo

Going to do some ribs tonight. Dave bounce me your Harissa recipe when you get a chance. I'll see if I can't improve if. HA

erickso1
09-01-2014, 10:44 AM
Dave that sounds/looks awesome. I've been meaning to try goat at some point since it is widely available down here. Add it to the list!

Dennis, thanks for the tips. I've looked into the carbon sheets. I just wanted to make sure I would be using them somewhat consistently before purchasing. Seeing as my wife and youngins like the bread I guess it will make sense. I hadn't thought of pressing the bacon after smoking, but it is something I'll do next time. I was mostly just staring at it on the counter, happy that I'd actually created...well, bacon. I also looked into the Sodium you mentioned. Sounds interesting and something I'll keep in mind.

Things are going to be cooling off here in TX shortly, so that is when the smoker gets going. I've got some ideas of what I want to do next.

Pcol2000
09-01-2014, 01:01 PM
http://i36.photobucket.com/albums/e4/Scott_Barrier/Mobile%20Uploads/image_zps429668cc.jpg (http://s36.photobucket.com/user/Scott_Barrier/media/Mobile%20Uploads/image_zps429668cc.jpg.html)

http://i36.photobucket.com/albums/e4/Scott_Barrier/Mobile%20Uploads/image_zps855135df.jpg (http://s36.photobucket.com/user/Scott_Barrier/media/Mobile%20Uploads/image_zps855135df.jpg.html)

My Labor Day weekend food adventure. Sous vide choice ribs finished off with wild rice and veggies. Still figuring out my preference for time and temp with the anova, but coming from a Texas / brisket smoking family, I feel like sv cooking is just teaching me more and more about how meat reacts to heat.

easy13
09-02-2014, 03:06 PM
Lamb Shank w/ Minty Pea Orzo, Citrus Labneh, Fennel Compote & Verbena Pesto

Old Nogent too


http://i69.photobucket.com/albums/i64/KidAnkles/unnamed-3.jpg (http://s69.photobucket.com/user/KidAnkles/media/unnamed-3.jpg.html)

brianh
09-06-2014, 05:16 PM
Anyone else addicted to currywursts? I had no idea they existed or were popular until last week so I made my own (aside from using Brooklyn Bangers brand brats which were OK).

24672

stereo.pete
09-06-2014, 05:25 PM
Anyone else addicted to currywursts? I had no idea they existed or were popular until last week so I made my own (aside from using Brooklyn Bangers brand brats which were OK).

24672

I love it!

brianh
09-06-2014, 05:29 PM
It sounds disgusting, basically ketchup and curry, and I HATE ketchup like poison. Ketchup is my kryptonite. But man is this stuff good when made from scratch.

bear1889
09-06-2014, 10:11 PM
Recipe??

brianh
09-06-2014, 10:17 PM
This is the basic recipe, though I would use a little less sugar, add some garlic to the onions for last minute, extra smoked paprika. http://www.saveur.com/article/Recipes/Currywurst-Sauce

It's pretty addicting.

MontezumaBoy
09-08-2014, 12:10 AM
Understand +1 to bianh but also a disclaimer as he says when I have lived in Germany it's pretty wonderful and "ketchup" when made (from scratch) is actually pretty damn nice! Add some Garam Marsala or Madras probably pretty spectactualar ....
It sounds disgusting, basically ketchup and curry, and I HATE ketchup like poison. Ketchup is my kryptonite. But man is this stuff good when made from scratch.

MontezumaBoy
09-08-2014, 12:16 AM
I to say that I have lived in Germany not to infer he has ... sorry


Understand +1 to bianh but also a disclaimer as he says when I have lived in Germany it's pretty wonderful and "ketchup" when made (from scratch) is actually pretty damn nice! Add some Garam Marsala or Madras probably pretty spectactualar ....

apicius9
09-08-2014, 12:35 AM
Not sure understand now who has and who hasn't lived in Germany, but I sure did. :) This is a very simple snack and if they in fact do make their own sauce (you can also just buy curry ketchup), it's quite good. IMHO beats hot dogs out of questionable water, overcooked beef patties between squishy buns, or - heaven help us - 'cheese' nachos...

Stefan

rami_m
09-08-2014, 01:23 AM
Sorry for bad photo, people got into it before i had a chance to photograph

http://i1310.photobucket.com/albums/s651/rami/5AAEA233-1932-418F-A389-E97CE42A1258_zps4oo1xgcm.jpg (http://s1310.photobucket.com/user/rami/media/5AAEA233-1932-418F-A389-E97CE42A1258_zps4oo1xgcm.jpg.html)

Mute-on
09-08-2014, 01:26 AM
Very clever. I like it!

Nice one, Rami :)

dream816
09-08-2014, 06:42 AM
Anyone else addicted to currywursts? I had no idea they existed or were popular until last week so I made my own (aside from using Brooklyn Bangers brand brats which were OK).

24672

This looks absolutely delicious!!

MontezumaBoy
09-11-2014, 12:48 AM
Sorry Stefan,

Very long day when I wrote the original reply!

I have lived in Germany - Berlin and Munich only .... I was just trying to say (poorly after I re-read my two posts) that I have eaten this but only IN GERMANY and the "ketchup" is quite different!

TjA


Not sure understand now who has and who hasn't lived in Germany, but I sure did. :) This is a very simple snack and if they in fact do make their own sauce (you can also just buy curry ketchup), it's quite good. IMHO beats hot dogs out of questionable water, overcooked beef patties between squishy buns, or - heaven help us - 'cheese' nachos...

Stefan

29palms
09-13-2014, 04:25 PM
Veal and beef neck bones cooked with leek mira poix, red wine, water and simmered till they gave up the goods, strain off the veg then cook some more. I love that sucking sound when you pull a neck bone out. I refreshed some dried shrooms and strained that liquid into the jello. Next step is to caramelize some onion and mushrooms and ladle some stock over, bake and serve.

http://i1214.photobucket.com/albums/cc489/mikel9nine/IMG_20140913_151815_zps6a781a0c.jpg

agp
09-15-2014, 05:43 PM
http://ppcdn.500px.org/83454727/1b89148ed18bff448a393422fcb6126a7c5012fc/4.jpg (http://500px.com/photo/83454727/tomato-salad-by-hunter-yves)

http://ppcdn.500px.org/83454729/7f9963494e4a21d15f01d66db2ec30f73ee93ed1/4.jpg (http://500px.com/photo/83454729/fall-entree-by-hunter-yves)

agp
09-23-2014, 06:16 PM
https://gp1.wac.edgecastcdn.net/806614/photos/photos.500px.net/84275609/1adc5dd2c0b7e4d9c8860ac9864d4e520f2957dc/4.jpg (http://500px.com/photo/84275609/salmon-by-hunter-yves)

dream816
09-30-2014, 11:03 AM
Some of the traditional sushi that I make as part of private dinning assignments. It is really fun making them. Produce is shipped twice a week if required from Tsukiji market.

Fresh uni (sea urchin) from Hokkaido
http://i39.servimg.com/u/f39/13/45/60/37/uni110.jpg

Gungan (battleship) style uni sushi
http://i39.servimg.com/u/f39/13/45/60/37/uni210.jpg

Madai sushi (Japanese sea bream) - served with fresh wasabi, hojiso, sea salt, sudachi
http://i39.servimg.com/u/f39/13/45/60/37/tai10.jpg

Aburi (blow-torched otoro (tuna belly) sushi - served with fresh wasabi, Tousa souyu (home made soya sauce with bonito flakes, aged for 40 days), sudachi
http://i39.servimg.com/u/f39/13/45/60/37/toro10.jpg

Von blewitt
10-06-2014, 11:31 PM
People keep dropping off their unwanted lemons and grapefruits, since we always have egg whites hanging around, I thought I'd try some grapefruit & meringue eclairs.
http://i1381.photobucket.com/albums/ah213/huwjones831/D040522A-A5F2-4BB6-BEB9-C9D0F2BCB6E7_zpszfy1bcro.jpg (http://s1381.photobucket.com/user/huwjones831/media/D040522A-A5F2-4BB6-BEB9-C9D0F2BCB6E7_zpszfy1bcro.jpg.html)

Roger
10-09-2014, 03:10 PM
http://i.cubeupload.com/lDe5KP.jpg

My usual breakfast, fresh home made bread with butter, 3 eggs, I juice the oranges, then blend the juice with the kiwi and banana into a smoothie with my bamix witch I recently sharpened.

Lizzardborn
10-09-2014, 05:21 PM
The bread crumb looks amazing.

Roger
10-16-2014, 11:25 PM
Hey much thanks :) That's high hydration, low yeast, cold fermented dough, baked at high temperature and humidity level.

I like to make pizza from that same dough too. It's more than 85% hydration. (85g+ of water for 100g of flour) so it's a challenge to handle, but very rewarding, big fat holes, tender inside and crunchy outside.

http://i.cubeupload.com/vOiSV0.jpg

http://i.cubeupload.com/mLozPy.jpg

brianh
10-18-2014, 07:04 PM
Was a'ight. Pepper crusted fillet mignon alla Thomas Keller with horseradish cream sauce and frizzled onions; potato, parsnip, roasted garlic mash; roasted asparagus; and sweet pea shoots. I went a little overboard on the peppercorns.

25038

stereo.pete
10-18-2014, 07:29 PM
Looks beautiful, thanks for sharing!

brianh
10-18-2014, 07:43 PM
Means a lot coming from you, Pete! I'm still a n00b. Thank you.

MontezumaBoy
10-18-2014, 07:52 PM
Beautiful Brianh - Mr. K would be proud I'm sure! Did you tone down the peppercorns in oil or go straight to the meat? I've done it both ways and I can't say one is better than the other just have to love that peppercorn flavor ... yummy!

brianh
10-18-2014, 08:01 PM
Thank you! I did tone down the peppercorns but I will next time not use as many, crush finer, or maybe steep in the oil already crushed. I'm sure it's something I did and not the recipe.

brianh
10-18-2014, 08:02 PM
25039

Really loving my Debuyer, if I may add.

dream816
10-18-2014, 08:49 PM
pepper crusted filet mignon looked really good!! :hungry:

daveb
10-24-2014, 11:32 PM
We had a guest chef at my hobby/job tonight and I got to be "hey boy".

Gazpacho?

https://dl.dropboxusercontent.com/u/55001407/Temp%20Share/KKF%20Stuff/Gazpacho.jpg


Lots of Gazpacho

https://dl.dropboxusercontent.com/u/55001407/Temp%20Share/KKF%20Stuff/More%20Gazpacho.jpg

Squash blossoms stuffed w lobster risotto, tempura fried over lobster with cream sauce. (Might be the best thing I've ever put in my mouth)

https://dl.dropboxusercontent.com/u/55001407/Temp%20Share/KKF%20Stuff/Squash%20Blossom.jpg


PORK BELLY on a potato cake, poached egg on brioche round.

https://dl.dropboxusercontent.com/u/55001407/Temp%20Share/KKF%20Stuff/Pork%20Belly.jpg

brianh
10-25-2014, 01:35 PM
Wow.

stereo.pete
10-25-2014, 08:22 PM
Dave, it looks like you got down and dirty with that cookery, everything looks delicious!

MontezumaBoy
10-29-2014, 03:37 AM
Wow - incredible food / all looks amazing but I'm not sure of the last quote here ... not judging or anything :justkidding: ...
(Might be the best thing I've ever put in my mouth)

That squash blossom and pork belly looks like it is to die for though ....

Thx for sharing, TjA

CoqaVin
10-29-2014, 09:25 AM
Love me some zucchini blossoms

brianh
11-09-2014, 10:25 AM
April Bloomfield's potato and rosemary strings with lemon salt. Oh and strip steak with chimichurri.
25342

stereo.pete
11-09-2014, 06:20 PM
Very nice Brian!

brianh
11-09-2014, 06:47 PM
Thank you, sir!

Karnstein
11-10-2014, 02:41 PM
We made this one some days ago... It's called "Doeppekooche" (german idiom for Potato cake), a German traditional poor-people dish. Main ingredients are potatoes, eggs, onion and bacon... some people like to add Mettwurst (http://en.wikipedia.org/wiki/Mettwurst)sausage to the potato batter, but we stick with just some bacon stripes on top and underneath and serve with apple sauce and salad. It's nothing fancy, but one of my family's big all time favorite dishes.

http://i1381.photobucket.com/albums/ah213/Karnstein/Food/doeppe_zps236088da.jpg

http://i1381.photobucket.com/albums/ah213/Karnstein/Food/doeppeteller_zps463ed721.jpg

erickso1
11-10-2014, 04:12 PM
Karnstein, that looks delicious. I'm always looking for new meals, and new things the kids might like. You happen to have a recipe for it?

Karnstein
11-10-2014, 06:11 PM
Sure, it's pretty easy...

Ingredients for a 3-4 person dinner:

~4.5-5 pound waxy potatoes
3 eggs
1 white or yellow onion
potato flour
salt, pepper
oil
a package of bacon slices (or two...depending how much bacon you like on top&below the "cake")
cast iron dutch oven/pot/braiser... cast iron works better in my opinion than a stoneware or metal gratin dish

Steps:

1. Peel the potatoes... then grate them finely. Place a kitchen sieve in a bowl and put the potatos in the sieve. When most of the fluid has drained, dish it but keep the starch that sits right at the bottom of the bowl.
2. Throw the grated potatoes in the bowl, add the eggs and enough potato flour until you get a good consistency. Add salt&paper...
3. finely dice the onion and mix them with the potato batter.
4. Coat the bottom and the walls of your cast iron cookware with oil, then add half of the bacon slices.
5. Carefully pour the potato batter into the cookware. Add the remaining bacon on top of it and coat it with oil
6. At that point you're pretty much finished... all that is left is 75+ minutes in the oven at ~200° Celcius until the bacon is crisp and the top of the potato cake has a nice golden-brown color...

If you and your kids are bacon or sausage lovers, you can always alter the recipe by mixing some bacon or smoked sausages into the batter.

keithsaltydog
11-14-2014, 02:47 AM
Dave Tempura fried squash blossoms stuffed lobster risotto over lobster crème sauce. Looks and sounds awesome.:hungry:

apicius9
11-14-2014, 06:48 AM
Hi Karnstein, very nice ! In Mittelhessen we call it Dulges - and it definitely needs Mettwurst ;) Traditionally this was often made in the village baking house after baking bread, making use of the heated oven.

Stefan

Salty dog
11-15-2014, 09:23 AM
A snack for the boys. Beef ribs.

http://i49.photobucket.com/albums/f296/sebcat/1bones_zpsf55ea1ed.jpg (http://s49.photobucket.com/user/sebcat/media/1bones_zpsf55ea1ed.jpg.html)

easy13
11-19-2014, 06:03 PM
Been meaning to work on this dish for a while, finally got a chance, worked out really well : Breakfast Congee - Maple Pork Belly/Dashi Braised Cranberry/Runny Egg/Fried Shallot/Roasted Peanut/Scallion

http://i69.photobucket.com/albums/i64/KidAnkles/IMG_2584.jpg (http://s69.photobucket.com/user/KidAnkles/media/IMG_2584.jpg.html)

schanop
11-19-2014, 06:56 PM
Been meaning to work on this dish for a while, finally got a chance, worked out really well : Breakfast Congee - Maple Pork Belly/Dashi Braised Cranberry/Runny Egg/Fried Shallot/Roasted Peanut/Scallion

http://i69.photobucket.com/albums/i64/KidAnkles/IMG_2584.jpg (http://s69.photobucket.com/user/KidAnkles/media/IMG_2584.jpg.html)

My kind of comfort food. Very nice.

Salty dog
12-06-2014, 06:50 AM
Tis the season....... Crown Roast of Pork........Old School.

http://i49.photobucket.com/albums/f296/sebcat/1croast_zps4974d6e7.jpg (http://s49.photobucket.com/user/sebcat/media/1croast_zps4974d6e7.jpg.html)

steeley
12-06-2014, 03:21 PM
What no paper frills .
place i worked a looooong time ago we had to make them.

Salty dog
12-06-2014, 11:53 PM
What no paper frills .
place i worked a looooong time ago we had to make them.

LOL, actually considered it for a second. I know how to make them but FTS. They busted my culo as it was.

Chuckles
12-07-2014, 01:25 PM
That looks great Salty.

JeffG
12-14-2014, 10:30 PM
Marinated pork tenderloin with asparagus and scalloped taters.

"C:\Documents and Settings\Jeff\My Documents\Downloads\1214141707_resized(1).jpg"


"C:\Documents and Settings\Jeff\My Documents\Downloads\1214141709_resized.jpg"

hope the images show up

apicius9
12-15-2014, 03:07 PM
Love the crown roast, Salty. I always think there are too many cooks out there who play around with molecular stuff and fancy combinations but couldn't make a decent omelette, let alone a classic like this.

Stefan

brianh
12-25-2014, 09:29 PM
Beef wellington with red wine shallot sauce for Christmas dinner; my favorite rosemary, roasted garlic, parsnip, potato mash; thyme roasted baby carrots.

It was rare-med/rare and delicious.

25824

Mucho Bocho
12-26-2014, 09:43 AM
Brian looks fantastic. Nice color on the meat, tight crust and you didn't stack everything up in a tower. Good for you. That's a fun dish to cook. Did you do the beef sous vide?

brianh
12-26-2014, 11:29 AM
Thank you! No, didn't sous vide, just about 40 minutes in the oven at 400 or so.

stereo.pete
12-27-2014, 10:12 PM
I just made this! Mussels with a Spanish influenced vinaigrette!

http://imagizer.imageshack.us/v2/xq90/673/dn2nk3.jpg

brianh
12-28-2014, 07:26 PM
That's beautiful, Pete!

apicius9
12-28-2014, 07:52 PM
Not a big mussels fan, but they do look great. But the Wellington looks stunning. Never had a chance to try my hand on the classic preparation, it's on my list.

Stefan

brianh
12-28-2014, 09:01 PM
Shredded beef tamales. I used ancho, pasilla, and mulato chiles with onions, garlic, and honey to coat the beef and to make the sauce.
25845
25846

Mrmnms
12-28-2014, 10:55 PM
Nice Brian! Great colors. Looks like you nailed it.

stereo.pete
12-28-2014, 11:04 PM
Well played Brian!

James
01-10-2015, 11:12 PM
Just some scallops with an orange tarragon vinaigrette

http://i.imgur.com/RtI4ZI8l.jpg

ShadowyFox
01-11-2015, 10:02 PM
Just a delicious looking plate is more like it, James.

dbesed
01-12-2015, 07:38 AM
During the weekend i and my girlfriend made homemade tagliatelle with bolognese sauce

http://simplyfino.files.wordpress.com/2015/01/20141228_173435_1.jpg?w=1000&h=

http://simplyfino.files.wordpress.com/2015/01/20141228_175812_2-2.jpg?w=1000&h=

The receip is on her blog:

http://simplyfino.wordpress.com/2015/01/11/domaci-ozki-rezanci-z-bolonjsko-omako-tagliatelle-with-bolognese-sauce/#english

I hope that the image size is not to big:)

chinacats
01-14-2015, 12:53 PM
Looks excellent! What's the knife?

dbesed
01-14-2015, 02:09 PM
Thanks. The knife is just a Tojiro dp that i polished with automotive sandpaper (2000 grit). But the polish looks match better on photo than in reality :)

Salty dog
01-31-2015, 02:08 AM
No comment.

http://i49.photobucket.com/albums/f296/sebcat/1beef_zpsd7fa94b4.jpg (http://s49.photobucket.com/user/sebcat/media/1beef_zpsd7fa94b4.jpg.html)

Chuckles
01-31-2015, 07:30 AM
That is exactly what I want to eat most of the time.

CoqaVin
01-31-2015, 09:29 AM
steak and fries the meal of a REAL MAN! LOL

Reede
01-31-2015, 09:10 PM
Inspired by Salty's pic:
http://i1144.photobucket.com/albums/o496/ReedEdwards/DSC03978_zpsojafelbn.jpg (http://s1144.photobucket.com/user/ReedEdwards/media/DSC03978_zpsojafelbn.jpg.html)

Mucho Bocho
01-31-2015, 10:10 PM
The thing I like best about Saltys dish of steak and fries is the side of fat. I case you eating light that night, he give you the option. Smart Chef

Godslayer
02-01-2015, 03:12 AM
No comment.

http://i49.photobucket.com/albums/f296/sebcat/1beef_zpsd7fa94b4.jpg (http://s49.photobucket.com/user/sebcat/media/1beef_zpsd7fa94b4.jpg.html)

Are you a wizard? :scared4: That looks amazing:knife:

Salty dog
02-07-2015, 12:46 AM
Norwegian Skrei (Cod) wrapped in spruce paper with fresh dill, leeks and buttah.

http://i49.photobucket.com/albums/f296/sebcat/cod2_zps7a9063bf.jpg (http://s49.photobucket.com/user/sebcat/media/cod2_zps7a9063bf.jpg.html)

TurdMuffin
02-22-2015, 09:19 PM
http://i.imgur.com/LqWddSy.jpg

Crappy lighting/cell phone picture but spaghetti alla carbonara with a pair of poached eggs on top. About 3/4 of the way through I was surprised how filling it was, then I realied I was eating 4.5 eggs.

krx927
02-26-2015, 12:04 PM
During the weekend i and my girlfriend made homemade tagliatelle with bolognese sauce

http://simplyfino.files.wordpress.com/2015/01/20141228_173435_1.jpg?w=1000&h=

http://simplyfino.files.wordpress.com/2015/01/20141228_175812_2-2.jpg?w=1000&h=

The receip is on her blog:

http://simplyfino.wordpress.com/2015/01/11/domaci-ozki-rezanci-z-bolonjsko-omako-tagliatelle-with-bolognese-sauce/#english

I hope that the image size is not to big:)


Where is the sauce? I put at least 5 times as much on my pasta

krx927
02-26-2015, 12:05 PM
No comment.

http://i49.photobucket.com/albums/f296/sebcat/1beef_zpsd7fa94b4.jpg (http://s49.photobucket.com/user/sebcat/media/1beef_zpsd7fa94b4.jpg.html)


Inspired by Salty's pic:
http://i1144.photobucket.com/albums/o496/ReedEdwards/DSC03978_zpsojafelbn.jpg (http://s1144.photobucket.com/user/ReedEdwards/media/DSC03978_zpsojafelbn.jpg.html)


The thing I like best about Saltys dish of steak and fries is the side of fat. I case you eating light that night, he give you the option. Smart Chef

That really looks nice!

larrybard
03-02-2015, 04:30 PM
No comment.



If I were on death row I think I would be happy with that as my last meal (provided there was also a bit of bread for the marrow).

chiffonodd
03-03-2015, 12:05 AM
Amateur night over here . . .

http://i61.tinypic.com/2w5odw4.jpg

My attempt at seared scallops with truffle parmesan fondue and microgreens. This was inspired by (read: shamelessly copied from) a meal at one of my favorite restaurants in PDX. Plating could probably use some work :)

Those sort of wilted things on the side were broiled asparagus that I tried to prep first by peeling, blanching, and shocking. They didn't hold up too well. I tried broiling them as an alternative to grilling but I think they were too skinny to handle being both blanched and put under the broiler.

Critiques welcome . . .

stereo.pete
03-04-2015, 11:59 AM
What type of pan did you use to sear the scallops? Sear looks a bit light, but I'm sure everything was delicious, thanks for sharing!

chiffonodd
03-04-2015, 12:36 PM
What type of pan did you use to sear the scallops? Sear looks a bit light, but I'm sure everything was delicious, thanks for sharing!

Thanks! It was an all-clad stainless series 12" fry pan. I used safflower oil and there were 8 scallops in the pan (I bought 10 of them, which came in at about .8 pounds, so not quite U10).

I pat dried the scallops before cooking and seasoned just before searing with s&p and a little bit of sugar, which according to America's Test Kitchen can help kickstart carmelization/browning (I am not 100% sold on this bc I thought browning involved amino acids rather than sugars - so I can see how this trick could aid in carmelized onions but am not sure how it would catalyze browning of protein).

I am having trouble getting a really good sear with the all-clad. The sales rep told me to be very careful about heating it above medium, because it can cause warping. But folks here told me that was silly. This time, I preheated the pan for a few minutes at med low, then up to medium until a drop of water danced. Then I added 1 tbsp of safflower oil, turned the stove top (gas range) up to medium high and waited until I saw light wisps of smoke.

Then I put in the scallops and let them sear for two minutes, then flipped them and turned off the heat, leaving them in the pan for another 30 seconds.

Thoughts? One thing I noticed is that as the oil heated, it tended to pool away from the center of the pan. I tried to shake the pan gently to redistribute - but the scallops that ended up in areas of the pan with more oil tended to sear better.

Anyway this was a first attempt at this dish so I would love suggestions!

TurdMuffin
03-07-2015, 01:04 AM
If you dont want to heat the pan too high use something else. youd probably get a better sear from a nonstick you heat the balls off of than a med all clad. If you want a good sear you gotta have the heat.... if youre only heating to medlow or med itll be hard to sear anything

Also for the browning thing...the sugar will provide browning via caramelization which is different than the maillard reaction which involves preotein so its like a double whammy to get that brown crust

jeff1
03-08-2015, 02:08 AM
Lamb shoulder 9 hours into a cook on the offset smoker.

mikemac
03-08-2015, 09:30 AM
1). What about clarified butter/ghee instead of safflower...?
2).preheat the pan on MED longer....warping is more a product of rapid heating / cooling. The temperature of a med flalme is the same as a hi flame, it's just how much flame is being applied to the pan. Plus - if the pan warps....bettter to know now.



Thanks! It was an all-clad stainless series 12" fry pan. I used safflower oil ...
I am having trouble getting a really good sear with the all-clad. The sales rep told me to be very careful about heating it above medium, because it can cause warping....I preheated the pan for a few minutes at med low, then up to medium until a drop of water danced. ...
Anyway this was a first attempt at this dish so I would love suggestions!

chiffonodd
03-08-2015, 11:42 AM
1). What about clarified butter/ghee instead of safflower...?
2).preheat the pan on MED longer....warping is more a product of rapid heating / cooling. The temperature of a med flalme is the same as a hi flame, it's just how much flame is being applied to the pan. Plus - if the pan warps....bettter to know now.

Thanks I'm making it again tonight so will try your suggestions.

erickso1
03-08-2015, 06:20 PM
Made char sui tonight. Bout 4 lbs worth. Should go well with rice and farmers market eggs I got today. Or with the daikon, carrots and cucumbers for a bahn mi. 2669026691
26692

boomchakabowwow
03-15-2015, 09:52 PM
some food tonight. mostly for my wife, as i find it too rich for the most part.

started with a simple fennel slaw.
then grilled salmon heads.


http://i1277.photobucket.com/albums/y482/boomchakabowwow/IMG_0980_zpsbawiidyv.jpg (http://s1277.photobucket.com/user/boomchakabowwow/media/IMG_0980_zpsbawiidyv.jpg.html)
http://i1277.photobucket.com/albums/y482/boomchakabowwow/IMG_0981_zpskcywmgec.jpg (http://s1277.photobucket.com/user/boomchakabowwow/media/IMG_0981_zpskcywmgec.jpg.html)
http://i1277.photobucket.com/albums/y482/boomchakabowwow/IMG_0982_zpsf7qqjyz2.jpg (http://s1277.photobucket.com/user/boomchakabowwow/media/IMG_0982_zpsf7qqjyz2.jpg.html)

schanop
03-15-2015, 10:07 PM
Nice grilled fish head there.

rahimlee54
03-22-2015, 09:00 PM
https://lh3.googleusercontent.com/-BeghqsVNNwk/VQ9d67ZnnVI/AAAAAAAAG-I/m0xshC6asxE/w475-h844-no/20150322_173210.jpg

Short ribs and grits. This was a trial, need mrore meat next go around :).

Mucho Bocho
03-23-2015, 02:05 PM
Chef Steps 104 degree Salmon

I'm a big fan of the guys over at Chef Steps. Most recently I've been working on plating and technique. Took their online course on Plating and 104 Salmon was the example. The recipe was fun and delicious but like I said, I've got a long way to go.

http://www.chefsteps.com/activities/salmon-104-f

26875
26876
26877
26878
26879

jackslimpson
03-23-2015, 06:17 PM
Chicken Ballotine:

Boned, a' la Jacques Pepin, stuffed with spinach, mushrooms, and fontina.
http://i368.photobucket.com/albums/oo130/moegreen_photos/IMG-20150322-00338_zpsynknrg4d.jpg (http://s368.photobucket.com/user/moegreen_photos/media/IMG-20150322-00338_zpsynknrg4d.jpg.html)

Trussed
http://i368.photobucket.com/albums/oo130/moegreen_photos/IMG-20150322-00339_zpssmwmh3ql.jpg (http://s368.photobucket.com/user/moegreen_photos/media/IMG-20150322-00339_zpssmwmh3ql.jpg.html)

On the Kamado Joe, oak lump charcoal, about 425 degrees for about 45 min.
http://i368.photobucket.com/albums/oo130/moegreen_photos/IMG-20150322-00341_zpsrs20wanh.jpg (http://s368.photobucket.com/user/moegreen_photos/media/IMG-20150322-00341_zpsrs20wanh.jpg.html)

Cross section. It was very tender and juicy. I might have carved too soon, though it rested about 30 min.
http://i368.photobucket.com/albums/oo130/moegreen_photos/IMG-20150322-00343_zpslyxb3nh7.jpg (http://s368.photobucket.com/user/moegreen_photos/media/IMG-20150322-00343_zpslyxb3nh7.jpg.html)

Cheers,

Jack

Mrmnms
03-23-2015, 08:24 PM
Gorgeous plating on the salmon Mucho . The ballotine looks spot on Jack.

wellminded1
03-23-2015, 08:53 PM
Chicken Ballotine:

Boned, a' la Jacques Pepin, stuffed with spinach, mushrooms, and fontina.
http://i368.photobucket.com/albums/oo130/moegreen_photos/IMG-20150322-00338_zpsynknrg4d.jpg (http://s368.photobucket.com/user/moegreen_photos/media/IMG-20150322-00338_zpsynknrg4d.jpg.html)

Trussed
http://i368.photobucket.com/albums/oo130/moegreen_photos/IMG-20150322-00339_zpssmwmh3ql.jpg (http://s368.photobucket.com/user/moegreen_photos/media/IMG-20150322-00339_zpssmwmh3ql.jpg.html)

On the Kamado Joe, oak lump charcoal, about 425 degrees for about 45 min.
http://i368.photobucket.com/albums/oo130/moegreen_photos/IMG-20150322-00341_zpsrs20wanh.jpg (http://s368.photobucket.com/user/moegreen_photos/media/IMG-20150322-00341_zpsrs20wanh.jpg.html)

Cross section. It was very tender and juicy. I might have carved too soon, though it rested about 30 min.
http://i368.photobucket.com/albums/oo130/moegreen_photos/IMG-20150322-00343_zpslyxb3nh7.jpg (http://s368.photobucket.com/user/moegreen_photos/media/IMG-20150322-00343_zpslyxb3nh7.jpg.html)

Cheers,

Jack

That looks awesome, great job. How do you find that grill? I am thinking about buying one for the summer.

jackslimpson
03-24-2015, 11:24 AM
That looks awesome, great job. How do you find that grill? I am thinking about buying one for the summer.

A friend found it at a Costco, part of a scratch and dent sale. I am proud to say I got it for $300. The scratch, the only flaw, was on the bamboo of a flip up side shelf. It's very much like the Big Green Egg. Mine is Red, which looks better where I have it in my back yard. My friend performs miracles with his Egg, and has been begging me to get one for a few years. The deal on the Kamado Joe was just too good to pass up. The temperature control is amazing, high and low. I am done forever with gas grills and briquettes.

Cheers,

Jack

chefcomesback
03-26-2015, 09:18 PM
A dish of
Potatoes , peas and carrots :
Purple potato gnocchi , pea purée and tendrils , glazed carrots and thyme foam
26922

Pumpkin agnolotti , pumpkin purée , sage beurre noisette and pumpkin seed

26923

Roasted and dehydrated heirloom beets , beetroot soil, raspberries and celeriac cream
26924

chiffonodd
03-27-2015, 12:11 PM
A dish of
Potatoes , peas and carrots :
Purple potato gnocchi , pea purée and tendrils , glazed carrots and thyme foam
26922

Amazing!

Salty dog
03-27-2015, 04:59 PM
Tomorrow's Project.

http://i49.photobucket.com/albums/f296/sebcat/pig_zpsgqxlca7x.jpg (http://s49.photobucket.com/user/sebcat/media/pig_zpsgqxlca7x.jpg.html)

ptolemy
03-28-2015, 03:35 AM
Tomorrow's Project.

http://i49.photobucket.com/albums/f296/sebcat/pig_zpsgqxlca7x.jpg (http://s49.photobucket.com/user/sebcat/media/pig_zpsgqxlca7x.jpg.html)

yum, yum

Cashn
03-28-2015, 02:35 PM
What I've done the past week.

Simple bagels to go with some salmon I cured, nothin fancy but first time I've made them.

http://imagizer.imageshack.us/v2/150x100q90/537/bTyw5L.jpg (https://imageshack.com/i/exbTyw5Lj)

Brisket and st. Louis ribs. Thinner end of the ribs got over smoked but I pulled the meat and chopped it up and added it to some salmon belly cakes for some smokiness.

http://imagizer.imageshack.us/v2/150x100q90/905/q1ksa0.jpg (https://imageshack.com/i/p5q1ksa0j)

And a big tub of Kim chi for my girlfriend, another first for me.

http://imagizer.imageshack.us/v2/150x100q90/661/dYgCCS.jpg (https://imageshack.com/i/iddYgCCSj)

Namaxy
03-28-2015, 09:44 PM
Get a spit and do this:

26951

Obviously not in the cards this time of year - but still awesome to see anyone working a whole pig!

schanop
03-29-2015, 07:39 AM
Simple dinner tonight, muscovy duck breast to go with clay pot rice with duck liver lap cheong, and a few other small things.

https://lh3.googleusercontent.com/-7sFtB5UW6hs/VRfizslY-VI/AAAAAAAAKvk/oe6LLa0iVVw/s1280/20150329_183242.jpg
https://lh6.googleusercontent.com/-8DJJwGCEHrQ/VRfjXVEF6WI/AAAAAAAAKwM/5k-KW1xXvkI/s1280/20150329_183323.jpg

MontezumaBoy
03-29-2015, 11:57 PM
Some recents; bucket 'o chic soup for ill friends ...
http://i1364.photobucket.com/albums/r731/BigMontyBoy/IMG_0841_zpsypnqa6rv.jpg (http://s1364.photobucket.com/user/BigMontyBoy/media/IMG_0841_zpsypnqa6rv.jpg.html)

Cajun style grilled shrimp w/ 'fake' grits and a medley ...
http://i1364.photobucket.com/albums/r731/BigMontyBoy/IMG_1012_zpsf0nefdbb.jpg (http://s1364.photobucket.com/user/BigMontyBoy/media/IMG_1012_zpsf0nefdbb.jpg.html)

Celery root soup and croutons ...
http://i1364.photobucket.com/albums/r731/BigMontyBoy/IMG_0975_zps8bpl8fff.jpg (http://s1364.photobucket.com/user/BigMontyBoy/media/IMG_0975_zps8bpl8fff.jpg.html)

Prep today for some sous vide halibut ...
http://i1364.photobucket.com/albums/r731/BigMontyBoy/IMG_1117_zpswfqrt6ku.jpg (http://s1364.photobucket.com/user/BigMontyBoy/media/IMG_1117_zpswfqrt6ku.jpg.html)

Plated halibut over smoosh (aka cauliflower puree) with mixed baby sweet peppers & zucchini rings and a roasted tomatillo salsa verde ...
http://i1364.photobucket.com/albums/r731/BigMontyBoy/IMG_1123_zpsamzdsghi.jpg (http://s1364.photobucket.com/user/BigMontyBoy/media/IMG_1123_zpsamzdsghi.jpg.html)

brianh
03-30-2015, 11:17 AM
Lot of good looking stuff here!

lobby
04-07-2015, 12:45 AM
http://img.fae.ro/782500.jpeg

beet risotto for dinner

chinacats
04-19-2015, 02:37 AM
Ramen...

http://i1173.photobucket.com/albums/r585/knifedude/20150418_204102_zpsqjapqed6.jpg

Salty dog
04-21-2015, 11:36 PM
My style. Straight forward and as good as you can make it. Over and over and over.

http://i49.photobucket.com/albums/f296/sebcat/3_zps4l34dhqp.jpg (http://s49.photobucket.com/user/sebcat/media/3_zps4l34dhqp.jpg.html)http://i49.photobucket.com/albums/f296/sebcat/4_zpsq51om7rs.jpg (http://s49.photobucket.com/user/sebcat/media/4_zpsq51om7rs.jpg.html)

Salty dog
04-22-2015, 12:39 AM
and there's this.

http://i49.photobucket.com/albums/f296/sebcat/11_zps0xmqgiai.jpg (http://s49.photobucket.com/user/sebcat/media/11_zps0xmqgiai.jpg.html)

chiffonodd
04-24-2015, 11:04 PM
Pan seared and roasted split chicken breast with fennel. Skin turned out pretty good but the veggies leave something to be desired. Any tips??

http://i59.tinypic.com/20rmlwi.jpg

DamageInc
04-29-2015, 05:18 PM
Roasted pork loin, petit pois a la francaise.

http://gabeazo.com/images/14ca233175a54c89515b.png

_PixelNinja
04-29-2015, 06:10 PM
Potato of my modest attempt at chirashidon:

http://reho.st/preview/self/654ed09a83fa9ff96307adc94f2f4171c278a2e4.png

Mucho Bocho
04-29-2015, 09:27 PM
Roasted pork loin, petit pois a la francaise.

http://gabeazo.com/images/14ca233175a54c89515b.png

Beautiful dish. I mean, beautiful dish.

DamageInc
04-30-2015, 11:32 AM
Beautiful dish. I mean, beautiful dish.

Thanks and thanks. Smoked chunky duck sausages with blistered red bell pepper risotto. Basil leaves are really just for generic visual interest.

http://gabeazo.com/Filesharing/files/1d3c6b0f97ce45f4168a.png

mark76
04-30-2015, 12:41 PM
http://i49.photobucket.com/albums/f296/sebcat/4_zpsq51om7rs.jpg (http://s49.photobucket.com/user/sebcat/media/4_zpsq51om7rs.jpg.html)

What's this, Salty? It looks like what the Germans call Eisbein. According to my dictionary that is ham hock in English, but I've got no idea what that means ;) .

mark76
04-30-2015, 12:42 PM
Damage, thats truely classic French bistro style food. I must do that more...

DamageInc
04-30-2015, 01:48 PM
Thank you very much. It's probably the style of food that I enjoy cooking the most. Simple, fun, quick, and yet incredibly satisfying.

About Salty's photograph, it doesn't really look like a ham hock. Trust me, I've cooked hundreds of ham hocks. Eisbein mit Sauerkraut is a staple in my home. It looks more like a t-bone steak with the tenderloin omitted. Bone in New-York Strip perhaps.

chiffonodd
05-03-2015, 11:37 PM
Still working on searing and pan roasting various proteins. Here's chicken breast with a white wine pan sauce and sautéed broccolini.

http://i61.tinypic.com/10ddret.jpg

DamageInc
05-04-2015, 02:54 PM
Still working on searing and pan roasting various proteins. Here's chicken breast with a white wine pan sauce and sautéed broccolini.

Looks good. I find that searing chicken breast in a hot skillet and leaving the skin side down when it goes into the oven leaves a very nice crispiness with very juicy meat. But for straight pan frying with no oven, I usually butterfly it to ensure even cooking.

This is braised pork cheeks with leeks, fried brussels sprouts, and danish asparagus potatoes. All vegetables were home grown in my garden. In hindsight I should have browned the sprouts more. Delicious nonetheless.
Sauce/braising liquid is white wine, chicken stock, creme fraiche, and herbs.

http://gabeazo.com/Filesharing/files/V__D290.JPG

And of course, served with a nice danish stout.

chiffonodd
05-04-2015, 04:19 PM
Looks good. I find that searing chicken breast in a hot skillet and leaving the skin side down when it goes into the oven leaves a very nice crispiness with very juicy meat. But for straight pan frying with no oven, I usually butterfly it to ensure even cooking.

This is braised pork cheeks with leeks, fried brussels sprouts, and danish asparagus potatoes. All vegetables were home grown in my garden. In hindsight I should have browned the sprouts more. Delicious nonetheless.
Sauce/braising liquid is white wine, chicken stock, creme fraiche, and herbs.

http://gabeazo.com/Filesharing/files/V__D290.JPG

And of course, served with a nice danish stout.

I like the sound of danish asparagus potatoes :) what does that entail?

DamageInc
05-04-2015, 05:04 PM
After a quick translation it would seem that what us Danes call "asparagus potatoes" are called fingerling by everyone else. It's just the breed of tater.

They were just parboiled and roasted with garlic and herbs.

chiffonodd
05-08-2015, 11:51 AM
http://i60.tinypic.com/2saneqc.jpg

Seared chicken with pan sauce attempt number 7. The challenge with learning to cook is that you want to try 23,000 different things. gotta force yourself into repetition so that you actually learn certain skills!

Cashn
05-09-2015, 05:18 PM
To follow with the chicken theme

http://imagizer.imageshack.us/v2/150x100q90/673/lpopLa.jpg (http://imageshack.com/f/iplpopLaj)

Airline breast with mashed cauliflower and pan lemon butter. Butchering could of been done better on this particular breast keeping more of the skin but it's the best crappy picture of the three I did. Fluorescent lighting sucks, even more so when it's under your cabinets.

DamageInc
05-11-2015, 02:16 AM
To break the chicken theme... Calamari salad with toasted coconut and chili.

http://gabeazo.com/images/8e5dffb4bc6820a2cd00.png

I wasn't really that good to be honest. Had added too much fish sauce and coriander. The squids were also too small and I should have purchased some that were larger. Coconut flakes were too thick and tough.

chiffonodd
05-14-2015, 11:24 PM
One of my favorite spots in PDX is Teote (http://www.teotepdx.com/), a self-described "Latin American street food experience."

I decided that I was going to make an attempt at one of their chicken dishes, Smoky Pollo: "shredded chicken slow cooked in a smoky green chili, topped with cabbage salad, verde sauce, plantain sauce, queso fresco and cilantro."

Unfortunately, weeknight home cooking for amateurs/desk jockies like myself tends to involve a lot of compromise. It's hard to find the right balance between time and awesomeness. A lack of professional skill doesn't help. So I figured I'd save some time by using store bought components where I felt it was okay to . . . for example, slow-cooking the chicken in store bought salsa verde and a can of chipotle chiles en adobo. Then I reduced the juices from the crock pot to make a sauce.

So tonight, after slow cooking the chicken last night, I diced up and roasted some yams, fried a couple bananas, prepped a few other veggies (cabbage, jalapeno), sliced some avocado, heated up some pinto beans (canned - another compromise), crumbled up some queso fresco, and chopped some cilantro.

Toss it all together in a bowl and you've got, I have to say, a pretty tasty meal.

So without further ado, let the pics begin . . .

Getting ready to dice some yams:

http://i60.tinypic.com/x276sp.jpg

Roasted . . .okay, a little burned actually:

http://i62.tinypic.com/241jg40.jpg

Prepping some other ingredients:

http://i57.tinypic.com/avpv12.jpg

Fried bananas. They ain't pretty, but they're pretty tasty:

http://i57.tinypic.com/14akj76.jpg

Makin that sauce. Not so verde, it turns out:

http://i57.tinypic.com/2r2ycg9.jpg

Final product! Not too shabby:

http://i62.tinypic.com/e0pfra.jpg

Next time I'm going for the pork belly :hungry:

boomchakabowwow
05-14-2015, 11:34 PM
yum!!!

daveb
05-14-2015, 11:54 PM
I would eat that. But did you really substitute fried bananas for plantains?

chiffonodd
05-15-2015, 12:11 AM
I would eat that. But did you really substitute fried bananas for plantains?

Yes sadly :beatinghead: Just be happy I didn't sub morningstar chik'n or some other heathenous nonsense.

boomchakabowwow
05-15-2015, 05:55 PM
back to my roots..did some Cantonese comfort food. shrimp w/lobster sauce..steamed chinese broc.

http://i1277.photobucket.com/albums/y482/boomchakabowwow/IMG_1145_zpss9m6ceyt.jpg (http://s1277.photobucket.com/user/boomchakabowwow/media/IMG_1145_zpss9m6ceyt.jpg.html)

chiffonodd
05-16-2015, 02:52 AM
back to my roots..did some Cantonese comfort food. shrimp w/lobster sauce..steamed chinese broc.

http://i1277.photobucket.com/albums/y482/boomchakabowwow/IMG_1145_zpss9m6ceyt.jpg (http://s1277.photobucket.com/user/boomchakabowwow/media/IMG_1145_zpss9m6ceyt.jpg.html)

Looks awesome. Waiting to see something from all that turkey stock though!

boomchakabowwow
05-16-2015, 12:08 PM
Looks awesome. Waiting to see something from all that turkey stock though!

hah..thanks!!

i'm thinking of making a risotto with some of that stock. Fresh corn is showing up at the Farmer's markets, so maybe a Corn risotto.

strumke
05-16-2015, 08:34 PM
Stuffed piquillo peppers (home grown) over black bean puree:
http://i166.photobucket.com/albums/u83/strumke/IMG_1372_zps1zdrmhq0.jpg (http://s166.photobucket.com/user/strumke/media/IMG_1372_zps1zdrmhq0.jpg.html)


Chocolate Chip Cake (Momofuku Milk Bar Recipe), unfortunately the photo is tiny:
http://i166.photobucket.com/albums/u83/strumke/IMG_1375_zpsp0puuyeu.jpg (http://s166.photobucket.com/user/strumke/media/IMG_1375_zpsp0puuyeu.jpg.html)

stereo.pete
05-17-2015, 11:51 AM
Beautiful food guys! I'm really digging that Milk Bar cake!

One of my favorite dishes to cook is Posole. I had a couple of friends over and we enjoyed this wonderful soup while sitting next to the fire pit. The weather was absolutely beautiful here in Chicago last night.

http://imagizer.imageshack.us/v2/xq90/537/XjZO7P.jpg

brianh
05-17-2015, 06:03 PM
First cook with my Big Green Egg. Hickory smoked baby back ribs, chipotle potato salad, brown butter skillet corn bread.
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boomchakabowwow
05-18-2015, 01:03 PM
^^ excellent looking ribs!!!

maiden voyage looks like a success!

chinacats
05-18-2015, 01:10 PM
Agree, looks great but what got my attention is the chipotle potato salad.

brianh
05-18-2015, 04:34 PM
Thanks :) Have to admit the potato salad recipe is basically Mesa Grill's southwestern pot salad. I've seen various recipes, one calling for ancho powder, another chipotle in adobo. I do the latter. Cooked + sliced new potatoes with mayo, dijon, chipotle + adobo sauce, scallions, lime juice, garlic, sliced red onion, cilantro.

DamageInc
05-22-2015, 07:15 AM
Pork roast (with crackling of course) on homebaked grilled ciabatta bun with cherrypickled red cabbage, elderflower-vinegar pickles, and homemade dijonnaise.

http://gabeazo.com/Filesharing/files/08ae852a81f5e0b9ddb0.png

brianh
05-24-2015, 07:26 PM
Hickory smoked pork shoulder, red cabbage slaw with pickled mustard seeds, orange-lime habanero pickled onions. It didn't suck.

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chiffonodd
05-24-2015, 11:55 PM
Spring farmer's market has arrived here in Seattle!

http://i62.tinypic.com/t6rpcy.jpg

http://i58.tinypic.com/15h72s.jpg

http://i61.tinypic.com/4sihah.jpg

Chicken with morel pan sauce, parm garlic potatoes, asparagus.

tjangula
05-25-2015, 12:03 AM
I like the top-left corner of your cutting board :whistling:

I was reading about how to grow morels awhile ago and would really like to get into that

chiffonodd
05-25-2015, 01:09 AM
I like the top-left corner of your cutting board :whistling:

I was reading about how to grow morels awhile ago and would really like to get into that

Would be pretty awesome :) They had tons of porcini today too. Shrooooooms.

daveb
05-30-2015, 01:06 PM
BGE demo for 40. Grilled skirt. Grilled corn and jalapeno "salsa". Stuff. Some days you live right.

https://dl.dropboxusercontent.com/u/55001407/temp%20share/Grilling/2015-05-29%2020.03.16.jpg

brianh
05-30-2015, 02:30 PM
Damn. Do you do demos at a store, or?

Just got my Egg a few weeks ago and love it. Pizzas on it tonight!

daveb
05-30-2015, 02:45 PM
Yep. Part of the hobby/job, doing demos every week this time of year.

Pizza can be outrageous. Esp at home. Take care that you don't oversauce and only sauce at last min. It can get ugly fast if the pie sticks. Ask how I know.:cool2:

https://dl.dropboxusercontent.com/u/55001407/Temp%20Share/Grilling/2015-05-17%2015.22.38.jpg

brianh
05-30-2015, 04:19 PM
Looks amazing, Dave! You don't use the pizza stone? Right on plate setter? I just got the stone today.

daveb
05-30-2015, 04:37 PM
I've got a large square stone (garage sale) that a friend is going to trim the corners off - but not done yet. The place setter is fine but a biatch to clean. You may kniow this already but when you put in the place setter, don't align it in the slots. It will give you about a 5" height advantage and sit level with the top of grill surface. Then you can use a peel, very handy when you're running around 700F. Have fun.

brianh
05-30-2015, 04:57 PM
Sweet! About to fire it up now.

brianh
05-31-2015, 10:43 AM
Came out pretty good. First plain was good, but should have let the stone heat up longer. Second was better by I let sit on peel too long so sliding off was a slight disaster. I think 650 is a good temp.

Second was fresh basil, garlic, parm, mozz, provolone, pepperoni. Made the dough as well and used opportunity to make a big batch of sauce to freeze.

27862

daveb
05-31-2015, 12:30 PM
I would eat that.

Karnstein
06-12-2015, 06:02 AM
Some kind of free-style asian soup I came up with last week:

https://lh3.googleusercontent.com/-pIQN5TJ9z6Y/VXmZfO3X4GI/AAAAAAAAC54/_MgjJt-szhw/s1152/soup.jpg

Asparagus soup stock mixed with chicken stock and can of coconut cream. Then added thin rice noodles, a few strips of chicken, some asparagus tips and thinly cut vegetables

DamageInc
06-18-2015, 05:04 AM
The weather here is gray and rainy and I have a cold, so wanted to make something hearty.

Mustard cauliflower chowder with leek and chunks of crispy duck confit.

http://gabeazo.com/Filesharing/files/Cauliflower%20Chowder%20with%20Chunks%20of%20Duck% 20Confit.jpg

Not the most photogenic meal, but it does the job.

chiffonodd
06-29-2015, 01:39 AM
Saw a recipe in the NYT the other day for a Vietnamese-style steak with cucumber salad (http://cooking.nytimes.com/recipes/1015080-vietnamese-steak-with-cucumber-salad?smid=fb-nytdining&smtyp=cur) and decided to give this thing a go. I think the marinade could have been a little sweeter, to be honest, but maybe that's the sugar-crazed American in me.

Marinade (nuoc cham sort of): fish sauce, lime, jalapeno, garlic, brown sugar
Salad: cucumber, carrot, daikon, cilantro, green onion, reserved nuoc cham, toasted peanut
Meat: hanger steak (store was out of flank), marinated with above, grilled, bit of toasted sesame tossed on at the end.

1. Laying out some ingredients

http://i62.tinypic.com/2a2r77.jpg

2. Microplaning lime

http://i60.tinypic.com/29qaxdw.jpg

3. Jalapeno

http://i62.tinypic.com/2ltqdfn.jpg

4. Slicing 'cukes

http://i61.tinypic.com/r91iio.jpg

5. Scallions

http://i60.tinypic.com/315j3p0.jpg

6. Carrots

http://i59.tinypic.com/2vvp8hk.jpg

7. Getting the salad together

http://i61.tinypic.com/6nw2vb.jpg

8. MEAT

http://i60.tinypic.com/2lo3mzb.jpg

9. Grillin'

http://i60.tinypic.com/f7x2d.jpg

10. Mmm grilled cow

http://i57.tinypic.com/6fcqdj.jpg

11. Tried to target between mid rare and medium, used thermapen. Worked good.

http://i58.tinypic.com/15s8plk.jpg

12. Putting it all together.

http://i57.tinypic.com/1zwopwi.jpg

13. Another plate.

http://i58.tinypic.com/2j4o5j7.jpg

So it definitely would have been worth while to pickle the daikon and carrot I think. Was just missing something without it. And like I said I think the marinade was missing a bit of sweetness. Anyway if anyone has a better recipe or just a better way of going about making a vietnamese style steak and salad, I am all ears!! Especially if it's a vermicilli bowl. Maybe with grilled pork instead. With lemongrass . . .

apicius9
06-29-2015, 01:58 AM
Oh man, I would pay good money for everything in these last posts, and here I am, comntemplating ordering a pizza...

Stefan

DamageInc
07-06-2015, 06:39 AM
I was experimenting a little with using Islay whisky to make a sauce. Mixed a few splashes with some reduced orange juice and zest, and a spoonful of orange marmalade, a pinch of chili flakes and some salt. Also added a small spoonful of heavily reduced duck stock.

http://gabeazo.com/images/4fa864ceacda3198de65.png

It was good, but pretty weird to be honest. Will probably have to tweak the recipe somewhat when sobriety returns. The peat didn't come through enough, so I think next time I'll try and see if Lagavulin or Ardbeg will stand up to the orange better. I'll also probably exchange the fresh orange juice with Grand Marnier. I was thinking duck+smoke=good and duck+orange=good, so why not try and combine them.....

Butters
07-12-2015, 07:21 AM
^ Keeping working it and let us know. I reckon duck + smoky peat+ orange could equal amazing.

chefcomesback
07-12-2015, 08:03 AM
It has been while since I posted any food pictures , so here we go :
A simple dish of seared scallops with , pumpkin purée , sage beurre noisette , roasted pumpkin and pumpkin seeds , butter makes it better :D
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Braised and glazed Wagyu cheeks with parsnip barlotto , charred shallots and pencil leeks
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Pumpkin risotto for a vegan (as tasty as I could make without the usual suspects like Parmesan , Mascarpone , butter )
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She thought it was a joke until she lifted the lid
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cheflarge
07-12-2015, 09:48 AM
Awesome stuff, Mert, and yes, butter does make it better, especially perfectly browned butter!!! :D

ncedge
07-13-2015, 03:16 AM
whats the dirt looking stuff under the pumpkin risso preparation?

chefcomesback
07-13-2015, 04:58 AM
whats the dirt looking stuff under the pumpkin risso preparation?

Black olive soil , made from the gluten free brioche we make

chefcomesback
07-13-2015, 04:58 AM
Awesome stuff, Mert, and yes, butter does make it better, especially perfectly browned butter!!! :D

Thanks Al :D

Butters
07-13-2015, 06:49 AM
Black olive soil , made from the gluten free brioche we make

That's a nice touch. Next Halloween dinner is sorted.

JBroida
07-18-2015, 07:50 PM
so, they arent composed dishes... just meats i've cooked at the store recently (sorry for the crappy cell phone/instagram pics)

Hangar steak with herbs de provence
https://igcdn-photos-g-a.akamaihd.net/hphotos-ak-xpa1/t51.2885-15/11192630_1707741336113494_1217678897_n.jpg

Duck breast with something similar to montreal steak seasoning
https://igcdn-photos-e-a.akamaihd.net/hphotos-ak-xfa1/t51.2885-15/11376350_958517410865156_565589408_n.jpg

Picanha cut
https://scontent-lax1-1.cdninstagram.com/hphotos-xfp1/t51.2885-15/10665277_1248079735330515_292221222_n.jpg

The "Secreto" cut from some fancy pork with smoked paprika
https://igcdn-photos-b-a.akamaihd.net/hphotos-ak-xaf1/t51.2885-15/11419248_871378386289137_2120786213_n.jpg

Lamb with thyme, rosemary, and black garlic
https://igcdn-photos-f-a.akamaihd.net/hphotos-ak-xpf1/t51.2885-15/925661_1457885757867477_285350013_n.jpg

There were a few others, but i cant find the pics right now

fimbulvetr
07-18-2015, 08:02 PM
So, what's the secreto in your neck of the woods, Jon? Here in the DC area, it seems to be a pork inside skirt steak, but, apparently, it varies wildly from butcher to butcher.

JBroida
07-18-2015, 10:54 PM
So, what's the secreto in your neck of the woods, Jon? Here in the DC area, it seems to be a pork inside skirt steak, but, apparently, it varies wildly from butcher to butcher.

Traditionally it is cut from a piece between the shoulder and loin

schanop
07-19-2015, 01:05 AM
That's a very generous way for clients to test drive a knife, Jon.

Client: "Can I try to cut with this knife, Jon?"

Jon: "Of couse, let me grill some beef first."

:lol2: