McMan
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Bell's is New England in a box. Good stuff.
Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!
- Thread starter Jim
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Bell's is New England in a box. Good stuff.
DitmasPork
Senior Member
That looks fantastic! Did you make a sauce or gravy for it? Also, what knife did you debone the bird with?
Whole deboned chicken stuffed with bread and duxelles de champignon stuffing.
Sure there was a gravy. Unfortunately I do not have the pic of it finished. I think this one explains how good it was:
The knife was Blazen honesuki.
DitmasPork
Senior Member
O Canada—Québécois food. Hot chicken sandwich—white bread, shredded roast chicken (seasoned with Old Bay and chili pepper), chicken gravy, buttered peas.
O Canada—Québécois food. Hot chicken sandwich—white bread, shredded roast chicken (seasoned with Old Bay and chili pepper), chicken gravy, buttered peas.
OMG havent had 1 of these since I left Canada... Need to put it on my short list of things to make now!
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Want!
Xenif
Senior Member
We are Canadians and we love our hot chicken sandwhiches
How about a side of ketchup chips?
How about a side of ketchup chips?
I would give my first born for a bag of ketchup chips rn... Last time I had my mom ship some over customs seized them and returned them to her...
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Sunday dinner. Pork chop, rice with gravy, field peas with snaps, cabbage.
DitmasPork
Senior Member
Man that looks great, gravy rocks on almost anything! BTW, what're ketchup chips?
DitmasPork
Senior Member
Oh dear I've just come across this thread. I'm sorry but I'm going to splurge. The fings wot I've made:
Mushroom and goats cheese tortellini, red onion stock, pea shoots
Maple burnt onion, shallot puree, slow-cooked egg yolk, wild garlic (foraged with my own fair hands)
Sea bass, jerusalem artichoke puree, beans, roasted garlic, sundried tomatoes, red wine sauce
Rhubarb poached in grenadine (grown by my grandad ), hibiscus ice cream, salted granola, white chocolate cremeux, blackberry gel
Genoise, voatsiperifery pepper dark chocolate ganache, balsamic strawberry caramel, chocolate glaze, freeze dried strawberries
Black forest entremet: biscuit moulleux?, genoise, cherry compote, white chocolate kirsch mousse, dark chocolate mousse, chocolate glaze
Also like to make chocolates:
Those are blackcurrant ganache with apple gel in a dark chocolate shell.
First chocolates I ever made! Cherry pate des fruits, orange blossom ganache, dipped in dark chocolate.
And from a few days ago, my very first kimchi!
Sorry about that. There's more but I think that's enough. Also I know the photos aren't amazing but I rely on my crappy phone camera.
Mushroom and goats cheese tortellini, red onion stock, pea shoots
Maple burnt onion, shallot puree, slow-cooked egg yolk, wild garlic (foraged with my own fair hands)
Sea bass, jerusalem artichoke puree, beans, roasted garlic, sundried tomatoes, red wine sauce
Rhubarb poached in grenadine (grown by my grandad
), hibiscus ice cream, salted granola, white chocolate cremeux, blackberry gel
Genoise, voatsiperifery pepper dark chocolate ganache, balsamic strawberry caramel, chocolate glaze, freeze dried strawberries
Black forest entremet: biscuit moulleux?, genoise, cherry compote, white chocolate kirsch mousse, dark chocolate mousse, chocolate glaze
Also like to make chocolates:
Those are blackcurrant ganache with apple gel in a dark chocolate shell.
First chocolates I ever made! Cherry pate des fruits, orange blossom ganache, dipped in dark chocolate.
And from a few days ago, my very first kimchi!
Sorry about that. There's more but I think that's enough. Also I know the photos aren't amazing but I rely on my crappy phone camera.
DitmasPork
Senior Member
Roasted Beef Bottom Round, rubbed with Old Bay seasoning. Needed to find a use for leftover chicken gravy and buttered peas.
Nice meat cookery Ditmas. Chic gravy w beef though?
Xenif
Senior Member
Turkey gravy FTW !! Just love how Ditmas you squeezed THREE knives into those pictures .... Marko, Sabz whats the other one? ... Sneaky
DitmasPork
Senior Member
More resourcefulness, laziness, convenience—I had a pot of already made chicken gravy that needed using. My precedents are Chinese chicken noodle soups garnished with beef. The roast did yield a good amount of au jus, I might use it tonight, just want to buy some horse radish and sour cream to go with.
The other one is a Gesshin Uraku petty—feel like I gotta put some knives in since it's KKF. Would've been boring pics when I first started cooking—Wustof, Wustof, Wustof, Dexter.
Nothing fancy, game night food. Chorizo meatballs, baked them finished off in an adobo tomato sauce, with a quick mint pesto and cotija cheese. Forgot to take pics though sadly of the finished product.
Edit: still can't work the goddamn pic upload system, so here's a link
http://imgur.com/WwcNNbw
Nothing fancy, game night food. Chorizo meatballs, baked them finished off in an adobo tomato sauce, with a quick mint pesto and cotija cheese. Forgot to take pics though sadly of the finished product.
Edit: still can't work the goddamn pic upload system, so here's a link
http://imgur.com/WwcNNbw
Nevermind
DitmasPork
Senior Member
That looks amazing! Hope you had leftovers—would make killer sandwiches!
Nevermind
disregard mucho, chicken gravy is tasty on anything!
Xenif
Senior Member
Celebrating a knife purchase with some crab dumplings; just like knives, couldnt decide on 150mm or 90mm, so I made both
Lol that's how we had them, quick sandwiches with chips on the side... Absolutely obliterated
I have a lot of sauce left, however, so I'm probably gonna make some chicken tinga or a Mexican Bolognese or something with it
Mini, do pork bone potato stew with that left over sauce, add plenty cilantro stems.
I was thinking of maybe a stew but damn nothing that good.. I really should do that
DitmasPork
Senior Member
Both crab and dumplings are my faves on the food pyramid! Looks great.
DamageInc
Idiot
Grass fed 21 day dry aged Finnish beef.
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Tacos for dinner. Corn tortillas filled with seared tuna, homemade salsa, pickled cucumbers and radishes, garlic and chili sauce mayonnaise sauce. A kale side salad with toasted walnuts and fresh pears from the tree in the yard.
cleaverpix
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and that looks really really good. How did you finish them?
DamageInc
Idiot
My standard procedure, salt & pepper, sous vide 57c for 90 minutes, sear on hot carbon steel pan until brown, baste with thyme and garlic butter. Works every time. Ever since I discovered this free range Finnish beef, I haven't purchased any American beef, which previously was my go-to.
