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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)