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JBroida
07-19-2015, 01:28 AM
everyone wins :)

spoiledbroth
07-19-2015, 02:33 AM
http://i.imgur.com/qBnLpOi.jpg
This was the "game" feature at work this week. I didn't take the picture (it's on our instagram) but I did make it all week long. Maple roasted duck breast, sweet potato gnocchi, creamed arugula, truffle pecorino, fried kale. That pecorino was nothing to mess with I don't think they were frozen or b grade truffles used to make the cheese. Twas an import. Intoxicating stuff.

Also now I'm embarrassed about the state of the stainless workbench in the background just past the rim of the plate... :scared4:

chiffonodd
07-19-2015, 03:45 AM
http://i.imgur.com/qBnLpOi.jpg
This was the "game" feature at work this week. I didn't take the picture (it's on our instagram) but I did make it all week long. Maple roasted duck breast, sweet potato gnocchi, creamed arugula, truffle pecorino, fried kale. That pecorino was nothing to mess with I don't think they were frozen or b grade truffles used to make the cheese. Twas an import. Intoxicating stuff.

Also now I'm embarrassed about the state of the stainless workbench in the background just past the rim of the plate... :scared4:

I pretty much passed out at truffle pecorino

DamageInc
07-19-2015, 04:30 AM
Another batch of creme-fraiche-wine-broth braised pork cheeks with leek and green garlic.

http://gabeazo.com/images/cc23e9427f51e4dba183.png

cheflarge
07-19-2015, 11:21 AM
Jon, is it true that you used a Wusthof slicer to carve the beef? JK. 😝 LMAO!!! Some beautiful looking stuff there, sir! 😎

oldcookie
07-19-2015, 11:48 AM
http://i.imgur.com/ZbJVxCB.jpg?1

Made this last night. Chinese Roast Pork but did it using sous vide a la pork belly confit. Took about 3 days in total.

The wife never really like roasted pork cause the meat is never tender enough for her, so I thought I would try using sous vide to make a tender yet crispy roast pork. Turned out really good, but cutting through the crispy skin, and not having it crack or fall off, was a bit of a challenge.

Mucho Bocho
07-19-2015, 12:02 PM
Oldcookie nice work. Next time cut it up skin side down. This method also works perfectly with pork ribs too.

oldcookie
07-19-2015, 12:07 PM
Oldcookie nice work. Next time cut it up skin side down. This method also works perfectly with pork ribs too.

Thanks, that makes a lot of sense. :)

daveb
07-19-2015, 05:08 PM
Nice color on top. Broiler?

oldcookie
07-19-2015, 10:26 PM
Nice color on top. Broiler?

Yeah. I take the belly directly from the fridge, poke the skin full of holes with a meat tenderize, then just place under the broiler. By the time the skin is totally crisped up, the belly is warmed through, pretty convenient.

JBroida
07-19-2015, 11:42 PM
to show that yanagiba can indeed be used on meat... you just need to pick the right kind (gesshin stainless damascus in this case, but anything on the tougher side or with sharpening that makes sense would work... i.e. a more significant microbevel):

Denver steak with red boat 40 deg. fish sauce and brown sugar:
https://scontent-lax1-1.xx.fbcdn.net/hphotos-xft1/t31.0-8/11754585_10153136756953860_2450169535453231177_o.j pg

Duck with black garlic and herbs:
https://scontent-lax1-1.xx.fbcdn.net/hphotos-xpf1/t31.0-8/10986433_10153136635853860_8127786715277119732_o.j pg

spoiledbroth
07-20-2015, 12:05 AM
Ok... That denver steak looks out of this world. Looks like it's ready to fall apart without help from anybody else.

Actually Jon alot of your meat looks impeccable :bigeek:

JBroida
07-20-2015, 12:08 AM
whats funny is that the denver steak was supposed to be a tougher cut... but i think this one turned out great... very tender and rich in flavor.

I guess a few years in fine dining kitchens helps though ;)

EdipisReks
07-20-2015, 12:48 AM
That just looks stupid good, Jon.

cheflarge
07-20-2015, 08:30 AM
Pretty solid knife skills in carving up that beef, sir!!! :plus1: FYI: I use a yani about 50% of the time for carving beef. :cool2:

lobby
07-27-2015, 11:52 PM
pretty happy with this hamachi loin with my suisin carbon suji

sashimi special on the menu

http://img.fae.ro/7ef916.jpeg

daveb
07-28-2015, 12:13 AM
Duck with black garlic and herbs:
https://scontent-lax1-1.xx.fbcdn.net/hphotos-xpf1/t31.0-8/10986433_10153136635853860_8127786715277119732_o.j pg

Luv Quackers

schanop
07-28-2015, 12:13 AM
pretty happy with this hamachi loin with my suisin carbon suji

sashimi special on the menu

http://img.fae.ro/7ef916.jpeg

Any reason why you cut it so thin? Is it for any particular purpose for a thin slice of hamachi?

schanop
07-28-2015, 12:17 AM
Every time my eye is a bit blur and hit this page looking at the top photo, I cringe, "Oh, poor yanagiba. What have the crusty bark done to your edge."

Apart from incorrectly thinking that you are showing what not to do to yanagiba to chip its edge like hell when using on meat, food looks yummy.



https://scontent-lax1-1.xx.fbcdn.net/hphotos-xft1/t31.0-8/11754585_10153136756953860_2450169535453231177_o.j pg

Roger
08-01-2015, 11:42 AM
https://www.youtube.com/watch?t=10&v=9UNT-kBe--4

Lots of appetizing pics... I'm starving now ! Heading right to the kitchen.

spoiledbroth
08-02-2015, 01:15 AM
I thought this feature was kinda cool at work. Neat colours. Described as seared Yellowfin Tuna with pickled chile relish, coconut risotto, pickeled radish & cilantro salad, masala oil. oh if you're really inspecting this photo you'll find some julienne green onion as well as micro watercress and obviously coconut flakes.

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

aboynamedsuita
08-02-2015, 02:06 AM
Damn, i should have had you pay me in food for that Parer. I stopped eating out but this and that truffle cheese duck from a couple weeks ago almost make me want to rethink that decision.

DamageInc
08-06-2015, 01:18 PM
Braised and glazed sticky pork ribs with rye chips served on a "rainbow carrot" ribbon salad. Photograph turned out a little bright....

http://gabeazo.com/images/52d4a8635830913d087b.png

Pork turned out nicely.

http://gabeazo.com/images/43c98f2197766e921565.png

Reede
09-04-2015, 08:39 PM
Pizza night.
http://i1144.photobucket.com/albums/o496/ReedEdwards/DSCN1067_zps93hzsgew.jpg (http://s1144.photobucket.com/user/ReedEdwards/media/DSCN1067_zps93hzsgew.jpg.html)
http://i1144.photobucket.com/albums/o496/ReedEdwards/DSCN1066_zpsdc2d9nh3.jpg (http://s1144.photobucket.com/user/ReedEdwards/media/DSCN1066_zpsdc2d9nh3.jpg.html)
First is a margherita, second is caramelized onion, roasted butternut squash, and goat cheese. Little bit of sage in there too.
Pretty yummy.

panda
09-04-2015, 09:15 PM
damageinc, that sounds so delicious (the pork cheeks)!!

DamageInc
09-05-2015, 06:11 AM
damageinc, that sounds so delicious (the pork cheeks)!!

It is and I try to make it at least once a month. One of my favorite dishes.

DamageInc
09-06-2015, 02:28 PM
Making bread & butter pickles.

http://gabeazo.com/images/62d3f4e3f3dd289203cd.png

aboynamedsuita
09-06-2015, 03:32 PM
Making bread & butter pickles.

http://gabeazo.com/images/62d3f4e3f3dd289203cd.png

Looks nice, please post followup pics once they're ready. On a similar note I should really post the sauerkraut pics I took awhile ago.

schanop
09-06-2015, 04:19 PM
Making bread & butter pickles.

http://gabeazo.com/images/62d3f4e3f3dd289203cd.png

Ha ha, where is bread? and butter?


Looking good.

DamageInc
09-07-2015, 01:42 PM
Here is the bread.

http://gabeazo.com/images/f09e56c24dd27a267405.png

I made hotdogs with merguez sausages and all the appropriate toppings. Pickles turned out amazing.

http://gabeazo.com/images/e270002a6251c152d592.png

DamageInc
09-11-2015, 03:10 PM
Loin of Ling-fish (Molva Molva) with hazelnuts served on a warm pasta salad with capers, spring onion, and baby gem.

http://gabeazo.com/images/dd80baac7aabd7748f95.png

Crispy exterior, nice and soft interior.

http://gabeazo.com/images/8e1df5341c07d4d122a8.png

boomchakabowwow
09-11-2015, 06:36 PM
my dinners have gone the full spectrum lately..

hahaha..the second is MocoLoco.

http://i1277.photobucket.com/albums/y482/boomchakabowwow/IMG_1349_zps76pkjvoj.jpg (http://s1277.photobucket.com/user/boomchakabowwow/media/IMG_1349_zps76pkjvoj.jpg.html)
http://i1277.photobucket.com/albums/y482/boomchakabowwow/IMG_1448_zpsf2wpprc6.jpg (http://s1277.photobucket.com/user/boomchakabowwow/media/IMG_1448_zpsf2wpprc6.jpg.html)

brianh
09-12-2015, 05:30 PM
Brisket flat rubbed with salt, pepper, garlic, smoked in the BGE over oak. Foiled with some coffee, fat side down. Was pretty, pretty, pretty good.

28944

mikedtran
09-15-2015, 11:59 AM
"Chips & Dip" - Homemade potato chips topped with creme fraiche, salmon roe, and fresh dill

http://i.imgur.com/5XePjsk.jpg

lobby
09-16-2015, 01:13 AM
tried a riff on a caprese, the loose recipe from lucky peach, chef yun ye su.

http://img.fae.ro/fc3fa3.jpeg

goat cheese and buttermilk smear
tomato powder
heirloom cubes
chili oil
basil oil
szechuan peppercorn
maldon

brianh
10-11-2015, 06:14 PM
Tandoori chicken on the BGE. Indirect heat at about 600F on average for 30 minutes.

29274

easy13
10-12-2015, 02:45 PM
Sausage & Peppers - Pork Sausage w/ Shishitos, Smoked Ricotta, Dragon's Tongue & Favas w/ Arugula Pesto, Fennel Flower

http://i69.photobucket.com/albums/i64/KidAnkles/IMG_6072.jpg (http://s69.photobucket.com/user/KidAnkles/media/IMG_6072.jpg.html)

Zweber12
10-17-2015, 02:52 PM
Pre-barbecuing, enjoying a new acquisition to cut a 1.7kg chunk of beef Parisienne.

http://geijn.com/img/meat.jpg

DamageInc
10-18-2015, 10:00 AM
Pre-barbecuing, enjoying a new acquisition to cut a 1.7kg chunk of beef Parisienne.


Looks nice. What's the length on that Shig?

I cooked up some burgers (50% shank, 25% oxtail, 25% chuck) with some low and slow baked beans. Sauce is red Bearnaise.

http://gabeazo.com/images/983d10e33ee4e613ba55.png

Zweber12
10-18-2015, 02:04 PM
Looks nice. What's the length on that Shig?

Around 278mm. Those burgers looks excellent!

Mucho Bocho
10-19-2015, 09:12 AM
Serious Eats Porkchetta (Mucho Bocho way)...

4 LBS 1/4 whole belly
Scored meat and skin. Rubbed a pork spice and 1 gram of Mortons Quick Cure on meat. Rubed salt and baking powder on skin. Rolled up very tight.

Sous Vide 140 for 100hrs. Chilled completely
Shallow fry then heat in 375 degree oven until internal temp was 140.

Served with an apple Kale slaw with honey Dijon dressing and white bean puree.

The skin was almost too crunchy, but was rendered well. I had to break out the electric knife or it wold have broken apart when carving. Next time I make this, i'm going to peel back the skin on 1/2 of the belly but leave it attached. Like a flap. Then when I roll it, I'll wrap the belly around in two layers of its skin. Was tasty though.

29316

2931729318

daveb
10-19-2015, 09:41 AM
I would eat that.

SousVideLoca
10-19-2015, 01:52 PM
I would eat that.

Understatement of the year?

I'd smash my face into that plate so hard I'd chip my teeth.

boomchakabowwow
10-19-2015, 03:46 PM
oh boy, that pork looks amazing!!

i would do a riff on a cubano sandwich with leftovers..

El Pescador
10-19-2015, 04:51 PM
oh boy, that pork looks amazing!!

i would do a riff on a cubano sandwich with leftovers..

I'll bring the pickles...

schanop
10-20-2015, 06:18 AM
Serious Eats Porkchetta (Mucho Bocho way)...

4 LBS 1/4 whole belly
Scored meat and skin. Rubbed a pork spice and 1 gram of Mortons Quick Cure on meat. Rubed salt and baking powder on skin. Rolled up very tight.

Sous Vide 140 for 100hrs. Chilled completely
Shallow fry then heat in 375 degree oven until internal temp was 140.

Served with an apple Kale slaw with honey Dijon dressing and white bean puree.

The skin was almost too crunchy, but was rendered well. I had to break out the electric knife or it wold have broken apart when carving. Next time I make this, i'm going to peel back the skin on 1/2 of the belly but leave it attached. Like a flap. Then when I roll it, I'll wrap the belly around in two layers of its skin. Was tasty though.

http://cdn.kitchenknifeforums.com/attachment.php?attachmentid=29316&d=1445260279&thumb=1
http://cdn.kitchenknifeforums.com/attachment.php?attachmentid=29317&d=1445260316&thumb=1
http://cdn.kitchenknifeforums.com/attachment.php?attachmentid=29318&d=1445260316&thumb=1


Whoah, mucccho.. I am hungry again.

chiffonodd
10-26-2015, 12:11 AM
Moved to a new city a few months back and took a new desk job, been putting in consecutive 80+ hours weeks. Just brutal. Especially for a newlywed (lots of change in a short period of time). Finally got around to cooking tonight, for the first time since moving. Just steak and potatoes with roasted broccoli - shallot and mushroom on the steak with red wine redux. Nothing too fancy or new, just a simple meal for a simple home cook. But man it felt good to cook again. Life is really missing something without decent home cooked food.

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

Anyway, good to be back. Now bring on the knives :knife:

Lizzardborn
10-26-2015, 02:23 AM
Just .... I love how you cooks say just and list couple of pages of ingredients :)

Looks terrific. I am currently without any form of kitchen and suffering immensely.

jackslimpson
10-26-2015, 02:56 PM
Grilling on the Kamado Joe Classic

Light the lump charcoal with a MAP gas torch.

http://i368.photobucket.com/albums/oo130/moegreen_photos/IMG_0137_zps41npdkty.jpg (http://s368.photobucket.com/user/moegreen_photos/media/IMG_0137_zps41npdkty.jpg.html)

2 racks of baby back ribs

http://i368.photobucket.com/albums/oo130/moegreen_photos/IMG_0138_zpsnwxtfdt1.jpg (http://s368.photobucket.com/user/moegreen_photos/media/IMG_0138_zpsnwxtfdt1.jpg.html)

Two Snake River Farms center cut ribeyes, cave man style

http://i368.photobucket.com/albums/oo130/moegreen_photos/IMG_0165_zpshirliuot.jpg (http://s368.photobucket.com/user/moegreen_photos/media/IMG_0165_zpshirliuot.jpg.html)

Split lobster tails, grilled on cut side for a minute, then flipped, so the shell holds some melted butter to poach. Some butter may have dripped onto the coals. It made a lovely light.

http://i368.photobucket.com/albums/oo130/moegreen_photos/IMG_0172_zps81ihlhf5.jpg (http://s368.photobucket.com/user/moegreen_photos/media/IMG_0172_zps81ihlhf5.jpg.html)

Cheers,

Jack

Artichoke
10-26-2015, 03:09 PM
Threads like this really make me wish this forum had a "like" button.

schanop
10-26-2015, 05:12 PM
Grilling on the Kamado Joe Classic

Light the lump charcoal with a MAP gas torch.

Split lobster tails, grilled on cut side for a minute, then flipped, so the shell holds some melted butter to poach. Some butter may have dripped onto the coals. It made a lovely light.

http://i368.photobucket.com/albums/oo130/moegreen_photos/IMG_0172_zps81ihlhf5.jpg

Cheers,

Jack

Whoah, love those tails on fire.

DamageInc
11-10-2015, 05:51 PM
Tried making Matty's Lasagna but with ground beef chuck and pork shoulder instead of standard mince. Turned out to be pretty great. Definitely going to make lasagnas like this from now on.

http://gabeazo.com/images/719f28c0924e6ddbab41.png

Mucho Bocho
11-10-2015, 06:26 PM
Damage, Looks interesting. I just made a Laz. for the first time in ten years. Was raised on it, you know how that goes. I used lamb, beef, bison and pork in mine. Based it on the serious eats recipe. Used fresh gluten free laz. sheets to keep it a little lighter. The full cassrole still weighed almost 20LBS.

http://www.seriouseats.com/recipes/2010/02/no-holds-barred-lasagna-bolognese-pasta-italian-homemade-ricotta.html

I didn't take any pics this time. I also added my basil/parsley her mix after it came out of the oven. Nice pan too.

DamageInc
11-11-2015, 07:29 AM
Beef, bison, lamb, and pork? Sounds like a confusing flavor profile. Might give it a try next time.

I've discontinued the use of bechamel sauce in lasagna, as well as canned or jarred crushed tomato. I just find that it makes the lasagna too wet and soupy. The only tomato product in my lasagna is two large spoonful's triple concentrate tomato puree. So it's just a kickass brown Bolognese layered with fresh buffalo mozzarella and good pasta. And some parsley. Not a light lasagna by any means but usually I am in the mood for something light, I don't make lasagna.

Thanks, the pan is a large Mauviel with the tall handles. When filled with lasagna the whole thing weighs like 10 kilos.

I was also raised with lots of lasagna, but was never that great. (mince and a roughly chopped onion simmered in a can of prepared tomato sauce, layered with gloopy bechamel and bad quality pasta sheets) I
So for some sort of childhood closure I decided to try and make my personal ultimate lasagna.

aboynamedsuita
11-11-2015, 02:09 PM
mince and a roughly chopped onion simmered in a can of prepared tomato sauce

I mean no offence with this comment, and hope it isn't taken the wrong way, but… it almost sounds like that Marie's Homemade Italian Tomato Sauce From Italy in the YT bonehead thread, except it's missing all of the canola oil

DamageInc
11-11-2015, 04:22 PM
I mean no offence with this comment, and hope it isn't taken the wrong way, but… it almost sounds like that Marie's Homemade Italian Tomato Sauce From Italy in the YT bonehead thread, except it's missing all of the canola oil

No offence taken. Nah, my parents were never as bad as Marie by a long shot. Jarred tomato sauce in Denmark is much better than that Contadina crap. Usually prepared tomato sauce in Denmark is slightly watery crushed tomatoes with a bit of rosemary and basil in it.

And I'm still sorry for having to share those videos with you guys. I just had to share the pain. Also, I am dead certain that the reason she pours two liters of canola oil into her sauce is a braindead misunderstanding of the old method of infusing garlic and basil into a lightly heated olive oil and then using that as a starter for the sauce. Like in this video at time-code 15:10.


https://www.youtube.com/watch?v=63-IrqflAbI

For some insane reason, she understood this infused olive oil as "deep fry onions and rotten basil in neutral oil and strain the oil into the sauce". There are worse cooks out there on youtube, but I think I'll spare you. For now.
Whenever I see that kind of video, I realize how often I take my cooking skills for granted. I get to cook and eat delicious food every day because I've spent years and years learning how to do it well. Some people never get better no matter how much they cook. And they will never learn the joys of creating something truly delicious, even though they think they may have. I can come home and with little to no real effort cook a very well-tasting dish. While it comes naturally to me, most people can't actually do that.

But something that I don't understand is the psychology of someone like Marie. Does she truly believe that she has made a delicious pasta sauce? If she goes to a nice Italian restaurant and orders real penne arrabiata or the spaghetti with fresh tomato sauce made in the video I linked, does she think "This isn't at all how I would make it.", meaning she's used to her own crap and finds it preferable, or does she think it's some sort of unobtainable magic to be able to make a real sauce, realizing the deliciousness, but not perusing to make it herself as it would be too daunting a task? I can't wrap my mind around it.

aboynamedsuita
11-11-2015, 09:12 PM
.But something that I don't understand is the psychology of someone like Marie. Does she truly believe that she has made a delicious pasta sauce? If she goes to a nice Italian restaurant and orders real penne arrabiata or the spaghetti with fresh tomato sauce made in the video I linked, does she think "This isn't at all how I would make it.", meaning she's used to her own crap and finds it preferable, or does she think it's some sort of unobtainable magic to be able to make a real sauce, realizing the deliciousness, but not perusing to make it herself as it would be too daunting a task? I can't wrap my mind around it.

Agree, people like her must be so deluded it's almost sad. I am not a chef/cook, but I can at least hold my own in my kitchen and make real food; I still don't think my culinary adventures are YT worthy. I honestly think you could buy a premium canned/jarred pasta sauce that'd be better than what she makes.

CoqaVin
11-11-2015, 10:15 PM
most definitely tj, but even "premium" jarred pasta sauces, if I have to get them, I usually have to add something to them or whatever to make them to my "liking"

DamageInc
11-12-2015, 01:49 AM
most definitely tj, but even "premium" jarred pasta sauces, if I have to get them, I usually have to add something to them or whatever to make them to my "liking"

But Marie did just that.

½ surface worth of onion power
½ surface worth of garlic powder
1/4 surface worth black pepper dust
2 cups neutral oil

panda
11-12-2015, 03:43 AM
re: jarred marinara - mostly i would agree, but this stuff is really tasty http://www.amazon.com/gp/product/B004MWQWRC
there are always exceptions to the rule

DamageInc
11-12-2015, 07:23 AM
re: jarred marinara - mostly i would agree, but this stuff is really tasty http://www.amazon.com/gp/product/B004MWQWRC
there are always exceptions to the rule

Of course. I purchase this particular jar of Italian tomatoes all the time for emergency situations where I don't have time to spend making the sauce from scratch as usual. It's expensive, but definitely worth the price.

http://images.clarksfoodsonline.co.uk/images/products/zoom/1414078142-56440800.jpg

My go-to quick dinner is frying a onion, garlic, chili, and pancetta in a bit of olive oil, adding some of the jarred stuff along with a bit of pasta water and then mix, letting the pasta absorb the sauce for a minute or two.

Mucho Bocho
11-12-2015, 09:37 AM
re: jarred marinara - mostly i would agree, but this stuff is really tasty http://www.amazon.com/gp/product/B004MWQWRC
there are always exceptions to the rule

The chef doesn't make his own marinara? Do you buy frozen meatballs too? Sounds like chef Boyardee to me. Just kidding Panda

panda
11-12-2015, 09:58 AM
Not at home, lol last thing I wanna do is cook some more. I eat chef boyardyee ravioli straight out of the can sometimes as well, haha.

Bill13
11-12-2015, 11:41 AM
Not at home, lol last thing I wanna do is cook some more. I eat chef boyardyee ravioli straight out of the can sometimes as well, haha.

I remember having Chef Susan Lindeborg tell me this same this same thing in 2001 when The Majestic Café opened in Alex. She mentioned buying diced garlic for home use - I must of looked surprised because she mentioned panda's reasoning and added - at home I have to do the dishes and being a professional chef I'm not good about worrying about how many dirty dishes I create. She was a great Executive Chef back when there were very few who were women. Loved eating at the Morrison Clark Hotel when she was there, great rabbit!

Mucho Bocho
11-12-2015, 11:52 AM
I get it. Kinda like the mechanic that drives a jalopy or the prof knife sharpener with dull knives. Kinda sad if you ask me

DamageInc
11-15-2015, 11:16 AM
Does bread count?

http://gabeazo.com/images/1524a53a81e40affc902.png

daveb
11-15-2015, 11:30 AM
It does now!

Roger
11-16-2015, 12:58 PM
http://cooked.ml/burger1.jpg

Home made bun, fries cooked in a mix of peanut oil and beef tallow.

chiffonodd
11-16-2015, 01:01 PM
Does bread count?

http://gabeazo.com/images/1524a53a81e40affc902.png

That is gorgeous

Godslayer
11-16-2015, 01:44 PM
http://cooked.ml/burger1.jpg

Home made bun, fries cooked in a mix of peanut oil and beef tallow.

Oh my, :surrendar:

DamageInc
11-16-2015, 01:45 PM
Home made bun, fries cooked in a mix of peanut oil and beef tallow.

Are you serving in a metal bowl? Fries look fantastic.


That is gorgeous

Thanks! It's dacke-wheat, purpur-wholegrain wheat, and Scottish malted barley flour, mixed with water, salt, and a tiny bit of fresh yeast. Then baked in my Staub cast iron pot after a 28 hour total rise.

chiffonodd
11-16-2015, 03:48 PM
Thanks! It's dacke-wheat, purpur-wholegrain wheat, and Scottish malted barley flour, mixed with water, salt, and a tiny bit of fresh yeast. Then baked in my Staub cast iron pot after a 28 hour total rise.

That's awesome, first thing I did when I saw the pic you posted was show it to my wife and say okay we need to learn how to bake bread haha. I was telling her that I wanted to try baking in the cast iron french oven, so now I'm very encouraged by your results :)

Mucho Bocho
11-16-2015, 03:59 PM
FWI've got to say that I'm pretty impressed by Damage's kitchen prowess. Nice to have someone else that is as passionate about cooking as they are about knives. Would like to see more of his food contributions. Nice bread, but I eat a Paleo diet.

DamageInc
11-16-2015, 04:11 PM
That's awesome, first thing I did when I saw the pic you posted was show it to my wife and say okay we need to learn how to bake bread haha. I was telling her that I wanted to try baking in the cast iron french oven, so now I'm very encouraged by your results :)

Go for it! It's pretty simple.

These are the measurements I use:

625g flours (combined total weight of flours. For first time, I suggest going 450g wheat flower and 175g wholegrain wheat. You can tweak it from there. Malted barley flower does absolute magic, but can be crazy hard to find. It's important to use quality flour. After all, it's pretty much 90% of the bread, so buy the good stuff.)
520g cool water
14g salt
5g fresh baker's yeast

Dissolve the yeast in the water and mix in the flour and salt until there are no dry spots and everything is incorporated. The dough should be quite wet. Cover the mixing bowl with clingwrap (poked with holes), or just a clean kitchen rag. Put the dough in a chilled dark place for 20-26 hours. Scrape the dough onto a floured surface and with floured hands fold the dough gently four times over itself. Put the dough in an olive-oiled bowl and let rise for two more hours. Time this two hour rise with how long it takes for your oven to get to 500F or 260C with your empty dutch oven in it, lid on.

Once the oven is hot and the bread has had its second rise, tip the bread into the dutch oven, sprinkle a little flour on top, and cut a 1-inch deep square with some scissors or a razor on the top of the dough. Lid on, and bake for 35 minutes. After that, take the lid off and turn the heat down to 450F and bake until right before the crust turns near-black on the edges. The most important thing is to let the bread rest on a rack for at least two hours after it comes out of the oven. The insides continue to bake fora very long time after it comes out of the oven.

Super easy.


FWI've got to say that I'm pretty impressed by Damage's kitchen prowess. Nice to have someone else that is as passionate about cooking as they are about knives. Would like to see more of his food contributions. Nice bread, but I eat a Paleo diet.

You are too kind Mucho. Every time I read your name I am reminded of Oedipa Maas' husband, Mucho Maas, a charmingly funny disc jockey for the KCUF radio station. Coincidentally, he also has a passion for herbs as far as I can recall.

DamageInc
11-16-2015, 04:34 PM
Also, if you want more of a sourdough taste without actually making a sourdough, replace 150g of the water with a light beer+1 spoonful vinegar.

DamageInc
11-22-2015, 11:05 AM
Had some family guests over so I wanted to make something that was primarily home grown. There was also heavy snowfall, so it needed to be hot, heavy, and hearty.

Prepping pork cheeks. Cutting off most fat and sinew, then dusting in seasoned flour.

http://gabeazo.com/images/a79756a30de92ac6997a.png

Got two feet of snow yesterday, so my garden thyme was mostly frozen.

http://gabeazo.com/images/0dc724281c165e21c7c2.png

Tedious prep of both red and green brussels sprouts.

http://gabeazo.com/images/60ed511d3000b107fb9d.png

Finished dish. Cheeks were browned and then braised in truffle juice, balsamic vinegar, chicken stock, dry sherry, and creme fraiche, with sweated leek and garlic. The green sprouts were split and the red were left whole because of the average size difference. Both were fried quickly in duck fat on high heat. The roasted root vegetables are yellow beetroot, jerusalem artichoke, and samsøe potato. Didn't want to overpower the flavor of the super fresh beetroot and J-artichoke, so they just got salt, pepper, and olive oil. The sauce is slightly reduced braising liquid. Apologies for the blurry photo. Not the most photogenic dish, but a very tasty one.

http://gabeazo.com/images/315611353500a7083119.png

All herbs and vegetables used were home grown, so I was pretty proud of having achieved my goal to that extent. I also made Tarte Tatin with pear for desert, but I forgot to take photos.

aboynamedsuita
11-22-2015, 01:06 PM
Looks great Damage, I've never seen red Brussel Sprouts before. Hope your Kato is doing well too

DamageInc
11-22-2015, 02:07 PM
Looks great Damage, I've never seen red Brussel Sprouts before. Hope your Kato is doing well too

Red brussels sprouts are not too common, but when I got the opportunity to buy some for planting, I had to go for it. They are slightly sweeter and slightly nuttier than the regular.

The Kato is doing just fine. Thinned it a bit as I had sharpened it too much during the straightening process to test the edge alignment. Not too beautiful anymore, but it's never really been a beauty knife, like a Shig or a custom. It's a tool and it works.
Thanks for the kind words.

schanop
11-23-2015, 09:36 PM
Now that we have some bread baking lately, here is my 20% wholewheat sourdough and my new bread razor. I am on my way in search of a holey bread. It is getting there with this 65+% hydration

https://lh3.googleusercontent.com/6evzR9ujJNv0_gsDHeKLULNncjZw8D0feWKFvAO2UFnfCsoPNF dgDnStanNKgFGYyH4EnYVWfDnubECXWb1RiAuJ5EZpQgGaZScI 5S5p0DyrcXu01qPvyp2FaNa9J2aqjzg3LV13s0NRQy08az9xem W41DqpZDRChlsJgqn57rAnbQbW2xMK2A3E1Ku_MnvycEe_KLpr _P2IhGN_zleXrkCR8m0Pvjv_AJUE3HFPGqcKz00kP-udtspbfoHfjhIZkG894g__Oq2kXjChkYIN4Uk_7P-qX7dbsZsm_wKhzZXcCTSCXtO1I2GU52WPKi6IQ_RRo49nf-cHpGK4QUsr1JzP2tJAB8qWAzrg-9RgZPc3VfLo5gjd72IhdimGYm8-1Na21B5D5zOGCYVlZDEwy0JByoisgN523dr0zNJ8EyZvymfTkm VUhqSCFaCAThe0dUHo6WY9-CMf_UpokEB6cgg01FFS2JPV2Iys7uPJo9pWPxAUlOFqEJPJCQu gW8RnTJj_QIsR4M8oQyjzK1N0rSUzbiSBEs3Gcr9tl0FnyfQ=s 1280

https://lh3.googleusercontent.com/4XD6bq_Kzs544WD5xv1I-mKnfQIoJ_cC1xPSqDgfcNp_E56XjwDKPSNDbk4NITL-X144liE2yN3mK4wR2L0lgRgvZzmcP6rqGDHxbjrDpL3GErXxzs RCrFccojhMPtRSdk24SsoprpsYDaq_Mj-x5agRMJ6-cXhUFX49tbfCkpE_9l4Ao5S_Ux9S6GbBKz8dHVUSHoiGSRbbYv 1HxcP4cIsriOqgVM4eWv_JZO-f2Zr_AV0f-eeVxOK-klcmbKtjHImHQd-vvG_3oOHpZnCezJBFO1kCS2R4oC66JtgRBbLaBoH-X36JLl-CveCsBIbNusCw8IK6hV0YnrEDcstZXSoBPFdeTyfxTmlHXZeoy Ph_UacyJNS8qGKyiT2UytVZlheq42KwlgtVFpXkU1ZIa9uK0XU lN9lrFdsOXtVBRgLlh6EqXhmMbKKL1qzTqgQZQoTDwXDU_TVms fCkbl1HR3je3HIfVHAtirF1OmLVioymKfSY274QqhDJUbfFwbX rFxDuZaFJWCBx0Zvk4bv8SL_sd0x-b1qYaPJyxzYm6ZA=s1280

https://lh3.googleusercontent.com/xtMbOWLIHDxWNnvJb0J_RgtXJzF9SwLfenLj3aosPwLKLUlGlo jF7hfR8Cvi1J9848VKQcbWXumfhokUV4hphdCVDqgy9zxqPdOY QAn8-TtgdaHL15DgowzsVWlK0g3nE4zUGmkiOi6EGWiPQWhN0zcVmgC ZevYWvLt-8JmoajuBznJi-9vsWHq0DH4yxK5hMuIsnFA2QLgniyW8QoCLQnPd5M_bEONSMlf RECSywdl3ar0NfumUTAm0ZkhNFq0VNjx6OWWclgpKqUiC_E7XI D6-MgfLK7zlnIUaP7OQyuQ1upzu_HDAos0wQmPXYn2R9_QhkOH5Z7 y1Ss15fwfkMyZVthMGFD9fnIjkg1_pZg6XB-6FbmV7LOircywdtFT4CA3mcz6BvjVH2BBVwX6JqEV84_HukEDH djMj8M7Yfm_HbKG96qce8_XtgX3wYQ1O3hmsywMyEW9m9vX4A1 mkYU6wRGtB71r8fYlyelKKF2dHh3FYPJ7efg1tJvyF2y-ujMNB_Co78h0_XhVuJe4rMpG1WiDCZMreEiQw4jSB3qA=s1280

chinacats
11-23-2015, 09:44 PM
Now that we have some bread baking lately, here is my 20% wholewheat sourdough and my new bread razor. I am on my way in search of a holey bread. It is getting there with this 65+% hydration

https://lh3.googleusercontent.com/6evzR9ujJNv0_gsDHeKLULNncjZw8D0feWKFvAO2UFnfCsoPNF dgDnStanNKgFGYyH4EnYVWfDnubECXWb1RiAuJ5EZpQgGaZScI 5S5p0DyrcXu01qPvyp2FaNa9J2aqjzg3LV13s0NRQy08az9xem W41DqpZDRChlsJgqn57rAnbQbW2xMK2A3E1Ku_MnvycEe_KLpr _P2IhGN_zleXrkCR8m0Pvjv_AJUE3HFPGqcKz00kP-udtspbfoHfjhIZkG894g__Oq2kXjChkYIN4Uk_7P-qX7dbsZsm_wKhzZXcCTSCXtO1I2GU52WPKi6IQ_RRo49nf-cHpGK4QUsr1JzP2tJAB8qWAzrg-9RgZPc3VfLo5gjd72IhdimGYm8-1Na21B5D5zOGCYVlZDEwy0JByoisgN523dr0zNJ8EyZvymfTkm VUhqSCFaCAThe0dUHo6WY9-CMf_UpokEB6cgg01FFS2JPV2Iys7uPJo9pWPxAUlOFqEJPJCQu gW8RnTJj_QIsR4M8oQyjzK1N0rSUzbiSBEs3Gcr9tl0FnyfQ=s 1280

https://lh3.googleusercontent.com/4XD6bq_Kzs544WD5xv1I-mKnfQIoJ_cC1xPSqDgfcNp_E56XjwDKPSNDbk4NITL-X144liE2yN3mK4wR2L0lgRgvZzmcP6rqGDHxbjrDpL3GErXxzs RCrFccojhMPtRSdk24SsoprpsYDaq_Mj-x5agRMJ6-cXhUFX49tbfCkpE_9l4Ao5S_Ux9S6GbBKz8dHVUSHoiGSRbbYv 1HxcP4cIsriOqgVM4eWv_JZO-f2Zr_AV0f-eeVxOK-klcmbKtjHImHQd-vvG_3oOHpZnCezJBFO1kCS2R4oC66JtgRBbLaBoH-X36JLl-CveCsBIbNusCw8IK6hV0YnrEDcstZXSoBPFdeTyfxTmlHXZeoy Ph_UacyJNS8qGKyiT2UytVZlheq42KwlgtVFpXkU1ZIa9uK0XU lN9lrFdsOXtVBRgLlh6EqXhmMbKKL1qzTqgQZQoTDwXDU_TVms fCkbl1HR3je3HIfVHAtirF1OmLVioymKfSY274QqhDJUbfFwbX rFxDuZaFJWCBx0Zvk4bv8SL_sd0x-b1qYaPJyxzYm6ZA=s1280

https://lh3.googleusercontent.com/xtMbOWLIHDxWNnvJb0J_RgtXJzF9SwLfenLj3aosPwLKLUlGlo jF7hfR8Cvi1J9848VKQcbWXumfhokUV4hphdCVDqgy9zxqPdOY QAn8-TtgdaHL15DgowzsVWlK0g3nE4zUGmkiOi6EGWiPQWhN0zcVmgC ZevYWvLt-8JmoajuBznJi-9vsWHq0DH4yxK5hMuIsnFA2QLgniyW8QoCLQnPd5M_bEONSMlf RECSywdl3ar0NfumUTAm0ZkhNFq0VNjx6OWWclgpKqUiC_E7XI D6-MgfLK7zlnIUaP7OQyuQ1upzu_HDAos0wQmPXYn2R9_QhkOH5Z7 y1Ss15fwfkMyZVthMGFD9fnIjkg1_pZg6XB-6FbmV7LOircywdtFT4CA3mcz6BvjVH2BBVwX6JqEV84_HukEDH djMj8M7Yfm_HbKG96qce8_XtgX3wYQ1O3hmsywMyEW9m9vX4A1 mkYU6wRGtB71r8fYlyelKKF2dHh3FYPJ7efg1tJvyF2y-ujMNB_Co78h0_XhVuJe4rMpG1WiDCZMreEiQw4jSB3qA=s1280

Damn Chanop! That looks great...no earthly idea what you mean by a 65% hydration but think maybe I should find out for myself. I will say that I've not seen anything look close to what you put in the oven. I'm on the bread razor though:viking:

Cheers

schanop
11-23-2015, 10:19 PM
Damn Chanop! That looks great...no earthly idea what you mean by a 65% hydration but think maybe I should find out for myself. I will say that I've not seen anything look close to what you put in the oven. I'm on the bread razor though:viking:

Cheers

Thanks Jim. Hydration in bread baker terms just means percentage water weight to flour weight. For that loaf, roughly 600g flour including what was in starter. For that loaf, about 600g flour total including what was in the sourdough starter, and I was just putting it in the oven like that, on perforated tray, no lid, no stone, nothing, just a good Miele oven.

JLaz
12-02-2015, 11:05 AM
Good looking bread!

How much starter do you use?

schanop
12-02-2015, 02:56 PM
About 120g of 100% hydration starter.

steelcity
12-03-2015, 09:20 PM
Well the girl left for her bachelorette party today, so what does one make for himself on such an occasion? A porterhouse steak from the local butcher along with some good bourbon of course.

Before
http://i289.photobucket.com/albums/ll207/dinnibj0/IMG_20151203_175903822.jpg (http://s289.photobucket.com/user/dinnibj0/media/IMG_20151203_175903822.jpg.html)

After some help from Harner
http://i289.photobucket.com/albums/ll207/dinnibj0/IMG_20151203_195824295.jpg (http://s289.photobucket.com/user/dinnibj0/media/IMG_20151203_195824295.jpg.html)

Pulled it off the Weber charcoal at 136 degrees and let rest for a few minutes. This thing came out fantastic. I've cooked some good steaks but this one was definitely towards the top. While waiting for the butcher to package up my steak I saw they had whole short loins on sale for $4/lb so I had them cut 1.5" and a few 1 inch porterhouses for later on from a 19 lb loin. Added to the freezer goodies.

Still working on the bourbon.

DamageInc
12-07-2015, 03:03 PM
I'll hop on the steak wagon as well.

Flank steak served rare with green peppercorn bearnaise.

http://gabeazo.com/images/1fdea4e3604f5ebbaa98.png

aboynamedsuita
12-07-2015, 11:43 PM
I'll hop on the steak wagon as well.

Flank steak served rare with green peppercorn bearnaise.

http://gabeazo.com/images/1fdea4e3604f5ebbaa98.png

Is that the Mauviel M'250C? I've been tempted to get a sauté pan to start dabbling in cooper cookware. Sauté pan appeals if I can only buy one as it could also be used to simmer and has a lid; notwithstanding the vertical sides it'd be like a fry pan and sauce pan – kinda a two-for-one deal

daveb
12-08-2015, 12:19 AM
Damn, Damage! I licked my screen trying to taste the bearnaise.

DamageInc
12-08-2015, 04:22 AM
Damn, Damage! I licked my screen trying to taste the bearnaise.

Be careful with that. It can lead to disappointment. Bearnaise is something I try to make not too often because of the insane fat content, but man is it delicious. This is the first time I've added green peppercorn and it works out great.


Is that the Mauviel M'250C? I've been tempted to get a sauté pan to start dabbling in cooper cookware. Sauté pan appeals if I can only buy one as it could also be used to simmer and has a lid; notwithstanding the vertical sides it'd be like a fry pan and sauce pan – kinda a two-for-one deal

Yeah, it's the 2,5mm one. I definitely recommend getting the thicker copper over the 1,5mm stuff. If you were only to get one copper piece, it would have to be a saute pan. You can fry, boil, braise, and serve in it. I have three in different sizes and they are the ones I use the most.

aboynamedsuita
12-08-2015, 08:27 PM
Yeah, it's the 2,5mm one. I definitely recommend getting the thicker copper over the 1,5mm stuff. If you were only to get one copper piece, it would have to be a saute pan. You can fry, boil, braise, and serve in it. I have three in different sizes and they are the ones I use the most.

Thanks man, the 1.5mm doesn't appeal to me (have one of the M'mini butter warmers and it almost just looks cooper plated) so would definitely go for the 2.5 ones. Kinda wish I didn't go all out with Demeyere Atlantis but a piece or two of copper would be a nice addition.

DamageInc
12-09-2015, 03:04 AM
Just be careful. It's a slippery slope.

stereo.pete
12-11-2015, 01:11 AM
Carnitas! I'm eating low carb to get back down to a healthy weight so I ate them with romaine lettuce leaves, while my wife and friend ate them with tortillas. Oddly enough, the romaine leaves are a good option.

http://imagizer.imageshack.us/v2/1024x768q90/903/bTrmVh.jpg

Jordanp
12-11-2015, 01:35 AM
Thought I'd upload some bread pics so here they are!

http://i.imgur.com/7NZOShk.jpg
http://i.imgur.com/u7bB03R.jpg
http://i.imgur.com/HvptfkH.jpg
http://i.imgur.com/sMLF9zb.jpg

Top is 30 % rye 100% hydration, Bottom is 20% rye 102% hydration sourdough breads.

schanop
12-11-2015, 01:48 AM
Looks so good, Jordan. Gelatinised open crumb, thin crust, good colour with amount of variation.. I will get there, one day.


Thought I'd upload some bread pics so here they are!

http://i.imgur.com/7NZOShk.jpg
http://i.imgur.com/u7bB03R.jpg
http://i.imgur.com/HvptfkH.jpg
http://i.imgur.com/sMLF9zb.jpg

Top is 30 % rye 100% hydration, Bottom is 20% rye 102% hydration sourdough breads.

Jordanp
12-11-2015, 01:58 AM
Thanks! Lot's of room for improvement but am starting to get more consistency and a good understanding of the process.

bkultra
12-11-2015, 09:54 AM
@ stereo.pete

I'll happily take any leftovers. If I recall we are both south siders (your near crestwood correct?)

stereo.pete
12-11-2015, 08:14 PM
@bkultra Yep!

P.S. That bread is gorgeous!

DamageInc
12-12-2015, 09:37 AM
More bread.

Bornholm wheat and malted flour.

http://gabeazo.com/images/2b893252f7489db1d3e3.png

Mucho Bocho
12-12-2015, 09:47 AM
Chinese hotspot. I made way to much for two people. 2999129992

mark76
12-12-2015, 10:29 AM
I made way to much for two people.

I could tell you that :) . But it looks very good!

larrybard
12-12-2015, 11:30 AM
Not too much if I had been the other person. Looks delicious.

CoqaVin
12-12-2015, 11:56 AM
I love bread and butter more than anything in this world (food wise), there is nothing better then a fresh loaf of bread right out of the oven :eek2:

stereo.pete
12-12-2015, 12:02 PM
Chinese hotspot. I made way to much for two people. 2999129992

Amazing Mucho, I definitely need to try this.

Mrmnms
12-12-2015, 06:46 PM
Looks killer Dennis. What did you use for broth?

Mucho Bocho
12-12-2015, 07:09 PM
30012

Mike, shrimp skins, liquior from the mahogany clams, white fish scraps, ginger, shallot, lemongrass, grated celery, dash pyua red pepper flake, a couple of cups of home made roasted chix broth, bonito flake some and palm sugar and a shot of coconut milk.

Mrmnms
12-12-2015, 08:29 PM
Speaking my language!

Roger
12-14-2015, 11:20 PM
I like to make bread too, yesterday I made 16 baguettes with two different flour to make side by side comparison.

http://wack.tk/IMG_2565.jpg

MontezumaBoy
12-15-2015, 12:55 AM
Man oh Man ... Jordanp / DamageInc & Roger - you guys are killing me! Me want all three NOWWW .... as it has been said already ... love me some damn bread and butter!

Nice work gentlemen! :knife:

chinacats
12-17-2015, 03:06 AM
Nothing fancy here, but the weather is supposed to turn a bit colder this weekend so I made a bit of soup:

http://i1173.photobucket.com/albums/r585/knifedude/20151216_234519_zps4yledzse.jpg


And a few recent bread pics...don't compare to what I've been seeing here but has improved over the last year or so...and while the oven is hot nothing like some shirred eggs:)

http://i1173.photobucket.com/albums/r585/knifedude/20151105_172435_zpsq1hrs0lj.jpg

http://i1173.photobucket.com/albums/r585/knifedude/20151205_183327_zpsg0sd030t.jpg

http://i1173.photobucket.com/albums/r585/knifedude/20151205_190749_zpssbfxmrhz.jpg

Cheers

Mrmnms
12-17-2015, 11:40 AM
That soup looks incredibly satisfying

Nothing fancy here, but the weather is supposed to turn a bit colder this weekend so I made a bit of soup:

http://i1173.photobucket.com/albums/r585/knifedude/20151216_234519_zps4yledzse.jpg


And a few recent bread pics...don't compare to what I've been seeing here but has improved over the last year or so...and while the oven is hot nothing like some shirred eggs:)

http://i1173.photobucket.com/albums/r585/knifedude/20151105_172435_zpsq1hrs0lj.jpg

http://i1173.photobucket.com/albums/r585/knifedude/20151205_183327_zpsg0sd030t.jpg

http://i1173.photobucket.com/albums/r585/knifedude/20151205_190749_zpssbfxmrhz.jpg

Cheers

krx927
01-06-2016, 04:54 AM
That soup looks incredibly satisfying

Completely agree! Together with some nice bread and a spoon of sour cream in the plate!

krx927
01-06-2016, 05:17 AM
2 days of cooking...

Whole first day for some really nice beef stock. A huge 17l pot of stock (huge for me as a home cook):

http://i273.photobucket.com/albums/jj231/krx927/2_zpsfyxytqgk.jpg


Next day I used 2/3 of stock to cook Demi Glace.

First I cooked Espagnole and latter Demi Glace:

http://i273.photobucket.com/albums/jj231/krx927/3_zpsytqwfcg5.jpg

My steaks will be so much better for the next months ;)

DamageInc
01-06-2016, 08:34 AM
Homemade beef stock is always a real treat.

I made some more bread.

http://gabeazo.com/images/e11b2662952cb37b6181.png

lobby
01-07-2016, 12:17 AM
lobster bisque. I used modernist cuisine at home's pressure cooker bisque recipe and and sous vide the lobster tail, claws and knuckle. Flavor was great and rich, but I was a little disappointing at how little volume of stock there was after pressure cooking and then subsequently having to reduce afterwards.

http://img.fae.ro/fdd214.jpeg

spoiledbroth
01-12-2016, 10:06 PM
http://i63.tinypic.com/2zpqlfp.jpg

some leftover oxtail stew, penne, egg yolk, togarashi

DamageInc
01-26-2016, 12:36 PM
hi
it is interesting. today i am cooking pasta

What kind of pasta?

adig
01-27-2016, 03:18 PM
New member thought Id share some recent favorites

Venison, shisito, farro, bourbon soy reduction

http://i.imgur.com/WsZ3Zca.jpg

Homemade tagliatelle, pork meatballs, san marzano sauce, and cured egg yolk

http://i.imgur.com/jEe3FhA.png

Strip, morels, fried bone marrow, horseradish cream

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

Raviolo with brown butter sauce, toasted pine nuts

http://i.imgur.com/Z6NBzAY.jpg

Tomato tarte, parmesan cream, 4 year country ham

http://i.imgur.com/eqxr6ly.jpg

DamageInc
01-27-2016, 06:25 PM
Very nice photographs. I dig it adig.

bkultra
01-27-2016, 06:28 PM
adig update your location in your profile... So I know where im heading for dinner. Beautiful food and photography

spoiledbroth
01-27-2016, 09:49 PM
today I tried to make a kind of hotpot dish

i bought some mentsuyu and diluted it by half, and then added a quarter of the total volume in koikuichi. To this I added 4 new potatoes and one girthy utility carrot.

Next I browned off a pork chop on the two largest sides and crisped up the fat cap, I deglazed that pan with one shallot. The pork chop and the shallot were added to the hotpot with a tablespoon of ginger and a teaspoon of honey.

I simmered the pot for twenty minutes, during which time I washed some beansprouts and made some kind of thai noodles (something similar to ramen I guess). I left the sprouts in the pot and took it off the heat to rest for ten minutes while I washed the noodles. Then I added some msg and togarashi.

It was pretty good! Not sure how Japanese it was.

aboynamedsuita
01-27-2016, 11:01 PM
today I tried to make a kind of hotpot dish

i bought some mentsuyu and diluted it by half, and then added a quarter of the total volume in koikuichi. To this I added 4 new potatoes and one girthy utility carrot.

Next I browned off a pork chop on the two largest sides and crisped up the fat cap, I deglazed that pan with one shallot. The pork chop and the shallot were added to the hotpot with a tablespoon of ginger and a teaspoon of honey.

I simmered the pot for twenty minutes, during which time I washed some beansprouts and made some kind of thai noodles (something similar to ramen I guess). I left the sprouts in the pot and took it off the heat to rest for ten minutes while I washed the noodles. Then I added some msg and togarashi.

It was pretty good! Not sure how Japanese it was.

Did you get a pic of the finished product?

spoiledbroth
01-28-2016, 12:01 AM
Did you get a pic of the finished product?

http://i67.tinypic.com/2gyaef8.jpg

sorry, dark bowl, cell phone pic. dark broth. two of the new potatoes were actually from an older purchase, so they sort of decided to fall apart for reasons unbeknownst to us.

forgot to mention I sliced the chop so each slice had some fat cap on it. sorry if you though I threw the whole chop in :shocked3:

Mucho Bocho
01-28-2016, 12:17 PM
Month old pancetta's and capicola almost finished curing. Smells wonderful.

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DamageInc
01-28-2016, 01:07 PM
Can't wait to see the finished product Mucho.

Crap cell-phone photo but great dinner. Bornholmsk bone-in pork chop with caper cider butter sauce, leek confit, and buttery mash. Don't worry, I didn't use too much butter. The leek was confit'ed in duck fat. Much healthier.

http://gabeazo.com/images/c8da75f46de6eb6c9082.png

adig
01-28-2016, 02:07 PM
cacio e pepe for lunch. i crave this stuff more than any other pasta dish.

http://i.imgur.com/vAv64G5.jpg

aboynamedsuita
01-28-2016, 02:58 PM
Don't worry, I didn't use too much butter.

No such thing. I think the general population is finally starting to realize that "fat doesn't make you fat". Like the steak knife / petty BTW.

DamageInc
01-28-2016, 03:08 PM
No such thing. I think the general population is finally starting to realize that "fat doesn't make you fat". Like the steak knife / petty BTW.

"Fat doesn't make you fat" isn't really that much of a factor for me I eat large amounts of meat, pasta, rice, potatoes, and bread on top of all the fat.

I picked up the knife from Matus in the BST. It's technically a petty. AEBL steel and walnut handle. I like it for small tasks and charcuterie.

spoiledbroth
01-28-2016, 06:13 PM
No such thing. I think the general population is finally starting to realize that "fat doesn't make you fat". Like the steak knife / petty BTW.
So you'd eat deep fried butter on a stick, eh?


https://i.ytimg.com/vi/8o7E3ioJ9Ek/maxresdefault.jpg

(i stole this from youtube)

DamageInc
01-28-2016, 06:19 PM
So you'd eat deep fried butter on a stick, eh?

It's the breading that makes you fat ;)

The butter just sits in your arteries.

spoiledbroth
01-28-2016, 06:34 PM
It's the breading that makes you fat ;)

The butter just sits in your arteries.

I'm just amazed by the existence of a dedicated corn dog dish. :wink:

schanop
01-28-2016, 06:38 PM
Love simplicity of flavour and presentation. :thumbsup:

cacio e pepe for lunch. i crave this stuff more than any other pasta dish.

http://i.imgur.com/vAv64G5.jpg

stereo.pete
01-30-2016, 06:58 PM
I'm just amazed by the existence of a dedicated corn dog dish. :wink:


I wish that was the case, but it looks like a repurposed corn on the cob dish.

spoiledbroth
01-30-2016, 10:02 PM
Oh whoops haha. You ever heard the joke about the farmer running backwards, naked, through his corn field?

2010ZR1
02-01-2016, 12:50 AM
http://mashable.com/2016/01/30/cacio-e-pepe-2016/#2dJT8EOeOiqL

alterwisser
02-01-2016, 05:08 AM
New member thought Id share some recent favorites

Venison, shisito, farro, bourbon soy reduction

http://i.imgur.com/WsZ3Zca.jpg

Homemade tagliatelle, pork meatballs, san marzano sauce, and cured egg yolk

http://i.imgur.com/jEe3FhA.png

Strip, morels, fried bone marrow, horseradish cream

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

Raviolo with brown butter sauce, toasted pine nuts

http://i.imgur.com/Z6NBzAY.jpg

Tomato tarte, parmesan cream, 4 year country ham

http://i.imgur.com/eqxr6ly.jpg

Looks fantastic, all of it!

Mucho Bocho
02-01-2016, 11:05 AM
The Pancetta is ready, the copa needs more time.

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schanop
02-01-2016, 03:51 PM
Oh, yumm, I feel hungry now.


The Pancetta is ready, the copa needs more time.

http://cdn.kitchenknifeforums.com/attachment.php?attachmentid=30628&d=1454339132&thumb=1

http://cdn.kitchenknifeforums.com/attachment.php?attachmentid=30629&d=1454339148&thumb=1

krx927
02-02-2016, 11:52 AM
Shouldn't you leave this hanging for some more time?

adig
02-02-2016, 12:25 PM
Some venison with pomme puree, fried parsley, blueberry reduction, and parsley oil.
http://i.imgur.com/R4ETgsP.jpg

Mucho Bocho
02-04-2016, 02:24 PM
Pulled the capicola. While slicing I couldn't help but sing a certain Barry Manilow song.

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Bill13
02-04-2016, 06:00 PM
That ravioli with browned butter, mmmmm, same for the venison. Hope you, and some of your food, can make the ECG:D.

Jordanp
02-15-2016, 03:31 AM
http://i.imgur.com/sLafLxK.jpg

http://i.imgur.com/B7BLy5U.jpg

Just some bread I baked today :biggrin:

spoiledbroth
02-15-2016, 03:48 AM
looks identical to portuguese water bread I buy around here. nice crust!

Jordanp
02-15-2016, 04:09 AM
I dunno what portugese water bread is but this is just a loaf of sourdough.

spoiledbroth
02-15-2016, 05:56 AM
http://www.thefreshloaf.com//files/u21620/YW%20WFO%20w%20oven%20scaled.JPG

DamageInc
02-20-2016, 02:46 PM
Loin of cod with spicy mango relish, shallots, and seaweed.

http://gabeazo.com/images/bc596002cd724c5af4b6.png

http://gabeazo.com/images/55b5cbe75d1468364105.png

daveb
02-21-2016, 11:24 AM
Like

CoqaVin
02-21-2016, 12:00 PM
nice one damage, Cod is a very tough fish to cook just right, its so damn flaky, I hate that

DamageInc
02-21-2016, 12:11 PM
nice one damage, Cod is a very tough fish to cook just right, its so damn flaky, I hate that

I just put it on a smoking hot carbon steel pan for 40 seconds on side one and 15 seconds on side two. After a quick rest it holds up fine and the middle is nice and juicy. Cod is my favorite fish.

The best cod I've ever had was at Kokkeriet in Copenhagen where I worked for a very short period. They would serve it with a perfect 1*1*1cm cube of crispy pork fat on each piece. Sounds simple enough, but it was absolutely incredible.

Mucho Bocho
02-23-2016, 04:40 PM
I'm on a Copa kick. I've been doing a lot more whole muscle charcuteries these days. I'd do more but one can only eat but so many pounds of smoked aged pastrami, jowl, loin, jerky, cured sausage, linguica... Just love working with Beef Bungs, they're so dam strong.

Guess where I live, Attttttt, the Copa, Copacobana, where music and passion are always in fasion...

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Neens
02-23-2016, 09:25 PM
Nothing to fancy but it is good.

http://i79.photobucket.com/albums/j159/pearcea1/Mobile%20Uploads/image_2.jpeg (http://s79.photobucket.com/user/pearcea1/media/Mobile%20Uploads/image_2.jpeg.html)

Mrmnms
02-23-2016, 09:43 PM
Nice! Looks like a New Haven classic

stereo.pete
02-23-2016, 09:44 PM
Nothing to fancy but it is good.

http://i79.photobucket.com/albums/j159/pearcea1/Mobile%20Uploads/image_2.jpeg (http://s79.photobucket.com/user/pearcea1/media/Mobile%20Uploads/image_2.jpeg.html)

Details please?

Neens
02-23-2016, 09:59 PM
Nice! Looks like a New Haven classic
Pretty close to spot on. We moved out of New Haven in 1934 to West Haven, next town over.


Details please?
Sorry it's little neck clams, garlic, parsley, crush red pepper, and EVOO. A little squeeze of leamon just before you eat it. Good thing about where we are is clams come out of the water and are in my walkin in just a few hours.

stereo.pete
02-25-2016, 11:18 AM
Pretty close to spot on. We moved out of New Haven in 1934 to West Haven, next town over.


Sorry it's little neck clams, garlic, parsley, crush red pepper, and EVOO. A little squeeze of leamon just before you eat it. Good thing about where we are is clams come out of the water and are in my walkin in just a few hours.

That sounds glorious!

GlassFlanders
02-29-2016, 09:17 PM
I made an interesting dinner tonight... It's a piece of salmon cooked with some rosemary and salt for seasoning, caramelized carrots on top of that, with thick cut fries with spicey ketchup on them. I cooked it all in a cast iron skillet. It was easy, fast and it tastes good.

Sorry to post such a thing among the amazing food posted here.:running:


https://www.flickr.com/gp/139865858@N08/184QME

ptolemy
03-01-2016, 08:34 PM
I made an interesting dinner tonight... It's a piece of salmon cooked with some rosemary and salt for seasoning, caramelized carrots on top of that, with thick cut fries with spicey ketchup on them. I cooked it all in a cast iron skillet. It was easy, fast and it tastes good.

Sorry to post such a thing among the amazing food posted here.:running:


https://www.flickr.com/gp/139865858@N08/184QME


if it was tasty, IMo that's all you need. I applaud the awesome plates I see here, but I have no such skills or time to make.

Danzo
03-02-2016, 08:28 PM
Been running some sandwich specials as the market. more pics to come.

soft egg. pickled mustard seeds. dill pickle. cheddar. greens. mayo. dijon.
http://i66.tinypic.com/2i0gh9s.jpg

Mucho Bocho
03-02-2016, 10:02 PM
Been running some sandwich specials as the market. more pics to come.

soft egg. pickled mustard seeds. dill pickle. cheddar. greens. mayo. dijon.
http://i66.tinypic.com/2i0gh9s.jpg

Looks delicious. Maybe add bacon?

Danzo
03-02-2016, 10:25 PM
maybe, this hip part of seattle tends to like its vegetarian stuff. its annoying.

daveb
03-02-2016, 11:00 PM
Pigs eat vegetables....

Badgertooth
03-03-2016, 05:19 AM
Between jobs so I get to take a little more time than the usual throw together dinners

Caramelised garlic tart from Yotam Ottolenghi's cookbook

http://i1038.photobucket.com/albums/a468/Badgertooth/Mobile%20Uploads/881233CD-0F4D-4B50-AE99-62DEA3958A66_zpsumrdpyqw.jpg (http://s1038.photobucket.com/user/Badgertooth/media/Mobile%20Uploads/881233CD-0F4D-4B50-AE99-62DEA3958A66_zpsumrdpyqw.jpg.html)

http://i1038.photobucket.com/albums/a468/Badgertooth/Mobile%20Uploads/84FAB176-A700-47CC-B00A-AD6E95F95251_zpsilmowzry.jpg (http://s1038.photobucket.com/user/Badgertooth/media/Mobile%20Uploads/84FAB176-A700-47CC-B00A-AD6E95F95251_zpsilmowzry.jpg.html)


http://i1038.photobucket.com/albums/a468/Badgertooth/Mobile%20Uploads/FDF3010C-0206-4968-8B46-9713A44AA158_zpsnvulc6gv.jpg (http://s1038.photobucket.com/user/Badgertooth/media/Mobile%20Uploads/FDF3010C-0206-4968-8B46-9713A44AA158_zpsnvulc6gv.jpg.html)

Danzo
03-03-2016, 10:50 PM
http://i67.tinypic.com/b96cg9.jpg
moroccan spiced brisket
preserved lemon
pickled fennel
fresh jalapeño
swiss
garlic aioli
w/ beer pairing. sorry for low picture quality, rainy day in seattle.

MontezumaBoy
03-03-2016, 11:01 PM
Beautiful!

Mucho Bocho
03-03-2016, 11:12 PM
Beautiful!

Thanks for note. I pulled them yesterday and wrapped for their finished cure.

MontezumaBoy
03-03-2016, 11:25 PM
Really amazing work Mucho Bucho! Somehow my original reply was edited (probably by me ... ?).

I am going to get off my lazy ass and send you a PM to chat as I really want to start doing more than just rudimentary charcuterie in the not to distant future. Too much travel and no bloody time at the moment ... as usual ...

You be da copa mofo king IMO!

Tom


I'm on a Copa kick. I've been doing a lot more whole muscle charcuteries these days. I'd do more but one can only eat but so many pounds of smoked aged pastrami, jowl, loin, jerky, cured sausage, linguica... Just love working with Beef Bungs, they're so dam strong.

Guess where I live, Attttttt, the Copa, Copacobana, where music and passion are always in fasion...

308143081530816

DamageInc
03-04-2016, 02:08 PM
I made cream of cauliflower soup.

No pics, as all cream of cauliflower soups look the same.

spoiledbroth
03-04-2016, 02:34 PM
maybe, this hip part of seattle tends to like its vegetarian stuff. its annoying.

nice sangas

extra points for not opting for some kind of chickpea patty vegetarian sandwich.

DamageInc
03-06-2016, 11:01 AM
Again more bread. Experimenting with water spray during baking.

http://gabeazo.com/filesharing/files/bread.JPG

Artichoke
03-06-2016, 04:04 PM
Made a pizza from the Gjelina cookbook with garlic confit, spinach and feta cheese. The recipe also calls for a small amount of mozzarella, which I didn't have on hand - I don't think that the final product suffered because of that at all.

I'm going to try it again tomorrow with basil instead of spinach.

http://i1077.photobucket.com/albums/w463/carniverousartichoke/Mobile%20Uploads/image_zpstx6oqqht.jpeg (http://s1077.photobucket.com/user/carniverousartichoke/media/Mobile%20Uploads/image_zpstx6oqqht.jpeg.html)

Beans
03-06-2016, 08:51 PM
That's a good looking pizza crust.

ecchef
03-06-2016, 11:28 PM
Picked up half a small tuna at the market. Cut some sashimi blocks, a little trim for whatever, and decided to hot smoke the head.
31051
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Mucho Bocho
03-06-2016, 11:36 PM
Looks lovely Dave. Anyone have any soy sauce

Badgertooth
03-07-2016, 01:16 AM
Picked up half a small tuna at the market. Cut some sashimi blocks, a little trim for whatever, and decided to hot smoke the head.
31051
31052
31053
31054
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Welcome to umami town!! Looks great

preizzo
03-07-2016, 08:59 PM
Levain bread
Finally after many try I managed to bake my first sourdough bread last night.
Was hard to rise a good result, the yeast wasn't good enough and I am not good at wait.
After three days living the yeast at room temperature, it had begun to rise
Longest bread ever but it worth because the bread it s delicious 😋

daveb
03-07-2016, 10:23 PM
Wahoo!
31065

I occasionally help a friend out on his food truck. When I saw Damaged's pic I adopted (read plagiarized) it for a fish taco I wanted to try. The salsa put it over the top.


Loin of cod with spicy mango relish, shallots, and seaweed.

http://gabeazo.com/images/bc596002cd724c5af4b6.png


Hence:

Wahoo, a nice gulf fish, SV @ 122F for 1 hr then seared on flat-top. Topped with mix

of green sofrito and crema and then mango salsa. Did not suck.

DamageInc
03-08-2016, 06:37 AM
You'll be hearing from my lawyer shortly.

Neens
03-08-2016, 04:52 PM
Light load of sweet Italian sausage today. I'll take some after pictures when we are done.

http://i79.photobucket.com/albums/j159/pearcea1/Mobile%20Uploads/image_4.jpeg (http://s79.photobucket.com/user/pearcea1/media/Mobile%20Uploads/image_4.jpeg.html)

mark76
03-08-2016, 04:54 PM
Picked up half a small tuna at the market. Cut some sashimi blocks, a little trim for whatever, and decided to hot smoke the head.

Sometimes I want to be a chef in Japan, too...

bkultra
03-08-2016, 04:55 PM
Your doing it wrong Neens... toss that S#$% on a smoker. Im just kidding, kind of :biggrin:

Neens
03-08-2016, 05:29 PM
Nope smoker only gets full shoulders. Those are just butts.

DamageInc
03-11-2016, 02:25 PM
Tonight is leftovers night, so I've made ribeyes with petit pois ala francaise.

http://gabeazo.com/images/1c5bf3d4d14e9a4c833f.png

Bill13
03-11-2016, 06:09 PM
Pigs eat vegetables....

LOL!

preizzo
03-15-2016, 08:26 PM
Elk meat balls tonight and a nice takamura r2

spoiledbroth
03-15-2016, 08:31 PM
nice balls :groucho:

Mucho Bocho
03-15-2016, 08:35 PM
Gezzz, you say that to all the guys ;-)


nice balls :groucho:

chiffonodd
03-15-2016, 09:08 PM
nice balls :groucho:

Had to be done

preizzo
03-15-2016, 11:27 PM
Italians balls are rhe best one 😂😂

brianh
03-21-2016, 09:19 PM
Another smoked brisket flat. Injected with beef broth and Worcestershire which I feel made a noticeable difference. S+p rub, spritzed with broth every so often. Smoked in a BGE with oak. After about 4 hours and at the stall, my bark wasn't good so I went to bed without wrapping which I think made for a little too much smoke. Rested in foil with a little coffee.

Wife wanted it shredded so I had to oblige. Served over Texas toast with homemade honey mustard and homemade pickled jalepenos. Fries were from Costco (don't judge).

3125731258

Smurfmacaw
03-21-2016, 10:32 PM
You'll be hearing from my lawyer shortly.
Geez, you Swedish guys are so litigious.

Cashn
03-21-2016, 11:48 PM
Brisket looks good Brian, I bought a whole packer recently going to the store for eggs....it was prime and only 2.99/lb so couldn't resist. Now to try and organize some kind of shindig to eat this puppy. I usually get smoked out by the end of it and hardly want to smell it so I need some people around to enjoy it while it's fresh at least. That and the fact it'll be a solid 10lbs of meat when it's done hehe.

daveb
03-22-2016, 11:22 AM
I could eat those fries...after the brisket.

brianh
03-22-2016, 11:55 AM
Cash: I love the smell! I bring leftovers to work a lot as many here love to eat (office environment). Makes people happy and I enjoy seeing people enjoy my food. Only problem is I think they're going to start expecting it every week soon!

Thanks, Dave! What to smoke next... Canadian bacon or plate short ribs or...

daveb
03-22-2016, 11:57 AM
I could eat those fries...after the brisket.

Mucho Bocho
03-22-2016, 12:04 PM
Brian, I'm not being critical but I see things on your brisket that reminded me of myself ten years ago. As Franklin says, you can't rush brisket. Yours looks like the temp and smoke got away from you. Next time try giving yourself more time. When I do a brisket packer their usually 15 pounds trimmed. I cook them at 200 degrees and they usually take 24hrs to reach 200 F internal. When the meat stalls, it can last ten hours between 150 and 175.

brianh
03-22-2016, 12:24 PM
No worries, mucho. I have lot to learn. I do have temp control in the Egg via digital fan, and kept at 225-250 throughout. I also monitor remotely with a Maverick. Franklin does his briskets at 275F if I recall from his shows and book. My biggest issue this time was being too impatient for the bark to form and might have wanted to wrap too early, so I skipped it altogether in lieu of sleep. Next time I'm wrapping in butcher paper. I've wrapped in foil before with good results, too.

DamageInc
03-22-2016, 12:45 PM
Geez, you Swedish guys are so litigious.

That's very humorous.

Zweber12
03-24-2016, 03:53 PM
Finally got around to upload an image from my cooking of the past weekend: 1.9kg pork ribs, slow cooked in the oven for 4.5hrs.

Image plus Shig tax:
http://www.geijn.com/img/ribs.jpg

Mucho Bocho
03-26-2016, 11:42 AM
Wanted to update the thread on the pancetta I started curing a few months ago. Starting to get some really character. Maybe another month or two? Last shot if looking down into it, no mold formation inside, this is a good thing.

313083130931310

brianh
03-26-2016, 11:46 AM
I want to be your neighbor.

daveb
03-27-2016, 12:18 AM
I'm plugging Raleigh into MapQuest...:thumbsup:

preizzo
03-27-2016, 04:32 AM
The pancetta should have less mold on it..
Clean it off with some withe vinager! Just a suggestion 😄

Mucho Bocho
03-27-2016, 06:58 PM
Thanks Preizzo. I thought it was a little too fuzzy. I scrubbed the outside with salt water. Going to let it dry in an open refrigerator. Feels very firm so it's prob ready

spoiledbroth
04-02-2016, 02:57 AM
Fifth course from Monday's Omakase dinner: steamed hata, barley, garlic scapes, yamagobo.

"omakase dinner" is like a six-eight course private dinner at this restaurant but they also offer an actual omakase option at the sushi bar, I think. It was fun doing this dinner though, the food was great. I think my arm is in one of these pictures. :P

http://i66.tinypic.com/xehdj.jpg


Sixth course from Monday's Omakase night: sous vide lamb shank with lamb-fish demi-glacé and veggie garden.

http://i65.tinypic.com/25q6mo3.jpg
that demi glace was indescribable.

and my favourite the best for last... I think the chef made these by himself.


2nd course from Monday's Omakase night: aged assorted sashimi.

http://i66.tinypic.com/25srkhw.jpg

aboynamedsuita
04-02-2016, 10:20 AM
Looks good, I don't really go out to eat anymore but this may warrant an exception

spoiledbroth
04-02-2016, 04:41 PM
It should! Next omakase is Japanese food so you should definitely check it out. The only promo I ever found was on Facebook so keep an eye there if possible

tward369
04-04-2016, 06:27 PM
Finally got around to upload an image from my cooking of the past weekend: 1.9kg pork ribs, slow cooked in the oven for 4.5hrs.

Image plus Shig tax:
http://www.geijn.com/img/ribs.jpg

Looks nice! Is that a mustard-based rub?

DamageInc
04-07-2016, 02:28 PM
My first sous vide steak. 800g ribeye.

57C for three hours and then seared and basted with butter, garlic, and thyme. Pictured is also my 300mm Toyama suji.

http://gabeazo.com/images/fb47a97642d3de23f66c.png

stereo.pete
04-07-2016, 05:03 PM
That meat is gorgeous!

fujiyama
04-17-2016, 10:35 PM
http://i571.photobucket.com/albums/ss155/knifenut357/IMG_2629_zpsjmty6v9y.jpg (http://s571.photobucket.com/user/knifenut357/media/IMG_2629_zpsjmty6v9y.jpg.html)

daveb
04-17-2016, 10:51 PM
Looks good except for that green stuff. Did you drop it in the grass? :whistling:

fujiyama
04-17-2016, 10:57 PM
:lol2:


I forgot to pick up fresh herbs! Soon it'll be time to grow my own. :thumbsup:

spoiledbroth
04-18-2016, 01:42 AM
honestly my favourite thing on pizza is dried oregano. italian secret: rub it between your hands over the pizza. Trust me. Before you form an opinion try it. Even just go to the kitchen now and get your five year old jar of dried oregano and rub a bit between your hands. world of difference. often overlooked aspect of dried herbs.

just good dough then some gooder ass cheese with a nice tomato sauce sprinkled on top then when she comes out of the oven hand bust that oregano and a little parm all over. Better than tomato sauce is just good canned crushed tomato.

Zweber12
04-18-2016, 05:54 AM
Looks nice! Is that a mustard-based rub?

Yes it is! good eye!

stereo.pete
04-18-2016, 11:20 AM
My first attempt at homemade pizza, the dough recipe is from Roberta's in New York. I formed it thick so it came out a bit thick, but it was still delicious. I will split the dough portion out next time and form it much thinner next time. Simple sauce made from the Frankie's recipe, hot italian sausage from a local italian deli here, fresh mozz, and caramelized onions. Good stuff, better than the pizza joints near my house, which actually says quite a bit :hungry: .

http://imagizer.imageshack.us/v2/1024x768q90/921/ylWpBI.jpg

fujiyama
04-18-2016, 11:42 AM
Looks delicious! I plan to find some double 0 flour and try Roberta's dough. I'm always seeking better recipes.

I'd like to do homemade mozza!

DamageInc
04-18-2016, 02:31 PM
I'm doing some bolognese. Still got 3 more hours of simmering to go.

I was smart enough to smear the lens with my greasy finger before taking the photo.

http://gabeazo.com/images/8d0f1b9b703b3efabb67.png

DamageInc
04-19-2016, 03:01 PM
Bolognese done after a night in the fridge. I folded in some butter, some dark chocolate and nice Danish capers.

http://gabeazo.com/images/b00a486fd98a05d7b8ae.png

It was pretty good.

spoiledbroth
04-19-2016, 04:35 PM
Dark chocolate! You madman ! For my next tomato sauce I have some instant anchovy and mushroom dashi saved up. I bet it will be good :D

DamageInc
04-19-2016, 05:03 PM
Dark chocolate! You madman ! For my next tomato sauce I have some instant anchovy and mushroom dashi saved up. I bet it will be good :D

Dark chocolate is brilliant for finishing stews, ragus, chili, etc. Give it a try! Just gotta make sure not to boil the stew. Basically treat it like you are mounting butter.

bkultra
04-19-2016, 05:36 PM
I add dark chocolate to chili all the time. It adds a wonderful mouth feel to the final product.

spoiledbroth
04-19-2016, 11:52 PM
I'll need to start keeping some dark chocolate on hand. Bakers dark will work well? Also, if I bring it to the boil what happens? Grainy?

DamageInc
04-20-2016, 02:00 AM
I don't know Baker's chocolate. I've always used Lindt 70%.

Yes, it can go grainy. And the butter you might have incorporated might split.

rahimlee54
04-20-2016, 07:11 AM
I like to use a tablespoon of cocoa powder, dark chocolate works though.

DamageInc
04-20-2016, 09:37 AM
I find that you miss out on the creamyness that the chocolate provides. Cocoa powder can also be slightly grainy.

chinacats
04-20-2016, 01:58 PM
Yes, it can go grainy. And the butter you might have incorporated might split.

Curious if you temper it first?

DamageInc
04-20-2016, 02:33 PM
I've never tried it. Seems like a bit of work, and I don't take kindly to work.

youkinorn
04-21-2016, 02:29 PM
Some recent stuff:

http://i66.tinypic.com/242ec07.jpg
Tonkotsu ramen

http://i63.tinypic.com/33210yr.jpg
Duck breast with black trumpet sauce, savory kasha granola, shoyu pickled mustard seeds, and chard

http://i68.tinypic.com/24ch0gn.jpg
Old fashioned sour cream donuts (vanilla and cinnamon icing)

aboynamedsuita
04-21-2016, 07:02 PM
Some recent stuff:

http://i66.tinypic.com/242ec07.jpg
Tonkotsu ramen

http://i63.tinypic.com/33210yr.jpg
Duck breast with black trumpet sauce, savory kasha granola, shoyu pickled mustard seeds, and chard

http://i68.tinypic.com/24ch0gn.jpg
Old fashioned sour cream donuts (vanilla and cinnamon icing)

:hungry:
Everything looks amazing! I don't eat sweet things, but those donuts are soooo tempting

fujiyama
04-21-2016, 07:57 PM
I must admit, I went straight to Google for an old fashioned sour cream donut recipe. Those look delish.

youkinorn
04-21-2016, 10:01 PM
Thanks, guys. The donuts are a chefsteps recipe that is pretty easy (and very delicious).

youkinorn
04-22-2016, 12:12 PM
Shokupan and resulting toast

http://i65.tinypic.com/2nuno85.jpg

http://i66.tinypic.com/288tnci.jpg

spoiledbroth
04-22-2016, 12:55 PM
sweet lookin loaf! are those tsukemono beside the toast....

youkinorn
04-22-2016, 01:08 PM
sweet lookin loaf! are those tsukemono beside the toast....

Just cucumber with some nice salt.

DamageInc
04-25-2016, 01:28 PM
I was blacked out but somehow I managed to make french toast and bacon in the middle of the night.

http://gabeazo.com/images/f1efab13c155ffbcd0bc.png

DamageInc
04-25-2016, 01:29 PM
I would like to make it clear that this is not how I usually make french toast.

Mucho Bocho
04-25-2016, 01:31 PM
Somehow this French toast dish doesn't really inspire me D [emoji55]

DamageInc
04-25-2016, 02:13 PM
I found the image humorous. I'm not a great cook by any means, but this was a pathetic effort for even a black out midnight snack.

chiffonodd
04-25-2016, 02:34 PM
:tongue:
I was blacked out but somehow I managed to make french toast and bacon in the middle of the night.

http://gabeazo.com/images/f1efab13c155ffbcd0bc.png

I could see like an east village or Brooklyn hipster concept resto called Blackout where the kitchen just gets absolutely ****housed and makes stuff like this lol

DamageInc
04-25-2016, 02:46 PM
That's a great idea. I'll have to get on that.

daveb
04-25-2016, 09:27 PM
I was blacked out but somehow I managed to make french toast and bacon in the middle of the night.



Was there Ambien involved? I've seen worse...

brianh
04-25-2016, 09:34 PM
Was there Ambien involved? I've seen worse...

Oh god. My wife has forbidden me from taking that stuff ever again. Burning toast on the stovetop (!), falling...

DamageInc
04-26-2016, 04:12 AM
No, no drugs. Just an unreasonable amount of Belgian ale and Aberlour A'Bunadh.

DamageInc
04-26-2016, 04:50 PM
To make up for my previous blunder, I made vichyssoise using Dan P.'s passaround knife.

http://gabeazo.com/images/70b7f83514687deec7c2.png

Mucho Bocho
04-26-2016, 05:05 PM
Terrible, I'm certain the recipe only calls for evenly sliced scallions. I see two that look crooked. I think the microlevel was so micro that is caused you to oversteer, or is it understeer? I'll give you a little credit, its a big step over yesterdays French Toast art object.

DamageInc
04-26-2016, 05:06 PM
There are no scallions.

krx927
04-27-2016, 10:11 AM
Nothing fancy but it was my first take on Scotch eggs. I was very happy to get the running yolk.
Next time I just need to select a better tasting sausage ;)


http://i273.photobucket.com/albums/jj231/krx927/Scotch%20egg_zpszwznur7i.jpg

DamageInc
04-27-2016, 02:21 PM
I made pizza because I wanted pizza.

http://gabeazo.com/images/f1e6311bde5f33080692.png

Mucho Bocho
04-27-2016, 02:36 PM
Now thats showing us something Damage. Curious how you cooked them. You were clearly working with a hot oven. Yum

DamageInc
04-27-2016, 03:12 PM
I used Bruno Albouze's pizza dough recipe.

Spread the dough out, added the toppings I had on hand and some fresh mozzarella, then baked the pizzas on a very hot (300c) granite stone situated eight centimeters under my broiler in my oven. Bake for a total of 5 minutes, turning off the broiler halfway through each pizza in order to avoid burning. Transfer to a wire rack to rest for a few minutes and to keep the bottom crisp.

Mucho Bocho
04-27-2016, 03:16 PM
Did you use Caputo OO?