Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

[Lars]

@Lars you're just killing it dude!

Thank you!

 

[krx927]

Truffled duck breast with truffled red wine jus, plus potatoes and carrots baked in truffled duck fat, and a side salad with truffled balsamic vinegar and truffled olive oil, finished with truffled salt. I think there was a theme here…
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This is one of the best-tasting five or so dishes I made in the last ten years. This was one of those rare moments where things came together "just so" to create perfection. Flavours, textures, aroma; everything just right.

In my opinion, what makes great chefs isn't so much the ability to create a perfect dish, but to do it repeatably, session after a session, despite variations in season, quality of produce, timing constraints, and so on.

If I cook that same dish next week, the result might be "meh", "OK", or (rarely) "great".

That's why I'm not a chef.

Sounds & looks nice but what do you exactly mean by truffled?

 

[Xenif]

Korean style Galbi Bento, tamgoyaki, buttered corn and mushrooms, grapes that strangely taste like lychee

 

[Ryndunk]

Chicken noodle soup.

 

[ian]

Korean style Galbi Bento, tamgoyaki, buttered corn and mushrooms, grapes that strangely taste like lycheeView attachment 64258

I bought some green "Cotton Candy Grapes" last week for the first time. They tasted as advertised. Weird, but reasonably good.

 

[Xenif]

Kalbi rice bowl

 

[Carl Kotte]

Beige risotto

 

[The Edge]

Here's a couple from the last few days.

First is Chicken with cumin, coriander, and sumac pared with a roasted butternut squash, purple cauliflower, pine nut and herb salad with croutons made from olive bread.

Next is Chicken Ballentine (stuffing is spinach, mushroom, garlic, and butter) served over cheesy grits, with a red bell pepper cream sauce.

Finally, marinated Flank Steak (fish sauce, soy sauce, brown sugar, rice wine vinegar, ginger, and garlic) served with a roasted butternut squash, cashew, and red bell pepper salad with an Apricot Sesame vinaigrette.

 

[Xenif]

Tonkatsu bento - Tonkatsu, mac cheese seashells, corn with mayo and katsuobushi, fuji apples

 

[TDS]

Here's a couple from the last few days.

First is Chicken with cumin, coriander, and sumac pared with a roasted butternut squash, purple cauliflower, pine nut and herb salad with croutons made from olive bread.
View attachment 64323

Next is Chicken Ballentine (stuffing is spinach, mushroom, garlic, and butter) served over cheesy grits, with a red bell pepper cream sauce.
View attachment 64324

Finally, marinated Flank Steak (fish sauce, soy sauce, brown sugar, rice wine vinegar, ginger, and garlic) served with a roasted butternut squash, cashew, and red bell pepper salad with an Apricot Sesame vinaigrette.
View attachment 64325

This is inspiring me to get better at plating. Beautiful dishes

 

[The Edge]

This is inspiring me to get better at plating. Beautiful dishes

Thanks! I've been practicing for a number of years. First thing I learned is, "use white plates," they are basically the canvass, and let your food pop.

 

[Caleb Cox]

Wings of the buffalo

 

[Carl Kotte]

Fish of the lake

 

[lowercasebill]

Not beige

 

[ian]

Not beige
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I can't tell. Is that supposed to be a face?

 

[lowercasebill]

That was funny. Never thought of that. Shrimp salmon grits creamed spinach. Will make a face tomorrow with leftovers

 

[bahamaroot]

Fish of the lake
View attachment 64391

What fish of what lake?

 

[Carl Kotte]

Not beige

enough [emoji16]

 

[Carl Kotte]

What fish of what lake?

Perch! It was great!

 

[Dc2123]

A nice fall meal. Pork chop, kale, sweet potato, and a cider chicken sauce

 

[Lars]

I made coq au vin again.

 

[Xenif]

Okanomiyaki (squid and pork) and Spam (product of Denmark) cooked to perfection, powering the fight for freedom and democracy, one slice at a time

 

[lowercasebill]

I can't tell. Is that supposed to be a face?

 

[Michi]

Beef roulade.

 

[podzap]

French onion soup, now that the huge sweet onions finally arrived to the stores. I used 2.5 litres of beef stock after the onions finished caramelising. Topped them off with day-old baguette slices, grated gruyere and also grated parmesan. A few minutes in the oven with the heat coming from top down and they are ready!

 

[krx927]

French onion soup, now that the huge sweet onions finally arrived to the stores. I used 2.5 litres of beef stock after the onions finished caramelising. Topped them off with day-old baguette slices, grated gruyere and also grated parmesan. A few minutes in the oven with the heat coming from top down and they are ready!


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I did the same - except I did not use parmesan, just gruyere. And I did not bake individual portions, I did the whole pot.

 

[krx927]

Some Shepard's pie

 

[Brandon Wicks]

Did a little dinner at my pals winery. It was a team up with my wife who is also a chef. We did Japanese/Persian fusion. Super fun night!

Geoduck, buddha’s hand, sumac, olive oil, endive


Rabbit rillette, pickled onion, zaatar labneh, sesame cracker

J. Lassalle Preferance Champagne, NV

~


Dinner:

Miso Hummus with matsutake/chanterelle brown butter

W.T. Vintners ‘Stoney Vine’ Rose, Walla Walla Valley 2013


Natto falafel, tarrator, ruby streak mustard greens

~

Ankimo, chunky shamandar with silken tofu, scallions

W.T. Vintners ‘Seven Springs’ Pinot Noir, Eola-Amity Hills 2016

~

Sockeye salmon kibbeh nayeh with sockeye ikura, shiso, sweet onion, kaiware


Seared Vancouver island herring hakozushi, dill, mint, parsley, barberry, fried bones

W.T. Vintners ‘Boushey’ Grenache, Yakima Valley 2016

~

Skipjack manoushe, house smoked katsuobushi, eggplant, spicy red miso, labneh

W.T. Vintners ‘Boushey’ Rhone Blend, Yakima Valley 2015

~

Tuk Muk Farms roasted pork belly, koshihikari rice, Persian Furikake, daikon bi zeit

W.T. Vintners ‘les Collines’ Syrah, Walla Walla Valley 2015 & 20__

~

Orange blossom fried mochi, red bean, tahini caramel

Kamoizumi Red Maple 2-Year Namagenshu Sake

Tamagawa ‘Time Machine’ Heirloom Amber Sake

 

[Gjackson98]

Cheese chicken katsu

 

[Caleb Cox]

Cheese chicken katsu
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Has someone been watching Midnight Diner: Tokyo Stories?