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and none of us were invited ?
Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!
- Thread starter Jim
- Start date
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Bloody hell, that's some menu! I look forward to the pics
Chicken meatballs with a mushroom and white wine cream sauce finished with cognac, and pilaf.
Yeah! That’s a totally and unjustly neglected dish!
That's it I'm moving to Brooklyn
Oven baked oysters with homemade sriracha on a bed of radicchio, with corn and salad.
The hardcore pizza guys seem to like thick (~1 cm) steel to hold and release heat to dough well. I suspect even thicker would be better, but weight and preheat time becomes an issue. No idea if that would be good for bread or other baked goods? A 1 cm 304 stainless plate 35 cm x 45 cm will weigh about 20 kg, so a bit unwieldy, not to mention expensive—about $200 USD before finishing.
A Complete Guide to Pizza Steel Thickness - The Pizza Heaven
How fast you can bake pizza,and how many pizzas you can bake, depends on your pizza steel thickness. Read this to pick the right thickness for your oven.
thepizzaheaven.com
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I got a ~30 by ~40cm steel plate in 8mm. It's about 9kg and cost about 40€. It's not stainless, because I don't need a stainless plate. Don't know what steel that is. It's the same stuff you can buy in any hardware store. I ground the surface and burned some oil into it.The hardcore pizza guys seem to like thick (~1 cm) steel to hold and release heat to dough well. I suspect even thicker would be better, but weight and preheat time becomes an issue. No idea if that would be good for bread or other baked goods? A 1 cm 304 stainless plate 35 cm x 45 cm will weigh about 20 kg, so a bit unwieldy, not to mention expensive—about $200 USD before finishing.
A Complete Guide to Pizza Steel Thickness - The Pizza Heaven
How fast you can bake pizza,and how many pizzas you can bake, depends on your pizza steel thickness. Read this to pick the right thickness for your oven.
Best
Fabian
- Joined
- Jul 18, 2016
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Matsutake rice and beef
I came across an article about "chili crisp" the other day. How have I lived this long and not known of this?! Apparently there are countless varieties in Asian markets, I was determined to score a few to try. I found some between a couple of my regular supermarkets and today was the trial. I tried these three with some fried eggs on toasted focaccia and a bit of chevre for lunch. I enjoyed all three, but I did have a clear preference. In the 2nd photo, 1rst, 2nd, and 3rd place starting from the left. #1, Laoganma, had a wonderful fermented flavor.
A very fall dinner, Hoto Nabe
When are you coming back to Hawaii?
Home-made gravlax:
With spiced cottage cheese, avocado, and salmon roe.
With spiced cottage cheese, avocado, and salmon roe.
Lunch today: Spanish mackerel (sawara) two ways.
Marinated (sugar -> salt -> rice vinegar bath) Spanish mackerel as sashimi and torched fillets on leftover sushi rice mixed with furikake.
Filleting the mackerel was interesting as the fish were on the smaller side (~300 grams a piece)... my super sharp medium-size (15 cm blade) deba helped a lot with the handling of this rather soft fish. Anyway, everything went great, and the fish turned out really super tasty, will definitely be using it again for sushi, sashimi, etc.
Dip-sauce for sashimi was dark soy sauce with a touch of rice vinegar, some dashi, and grated daikon.
Marinated (sugar -> salt -> rice vinegar bath) Spanish mackerel as sashimi and torched fillets on leftover sushi rice mixed with furikake.
Filleting the mackerel was interesting as the fish were on the smaller side (~300 grams a piece)... my super sharp medium-size (15 cm blade) deba helped a lot with the handling of this rather soft fish. Anyway, everything went great, and the fish turned out really super tasty, will definitely be using it again for sushi, sashimi, etc.
Dip-sauce for sashimi was dark soy sauce with a touch of rice vinegar, some dashi, and grated daikon.
Special appreciation for the typography there tooBloody hell, that's some menu! I look forward to the pics
DamageInc
Idiot
That's a great looking flæskesteg!
DamageInc
Idiot
Captain Mack
Well-Known Member
Lamb meatballs in a tomato white wine sauce, served with quinoa
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Yom Kippur for the wife tonight so we made a chocolate babka for her family's dinner. We split duties on these: I made the dough, she formed them and I baked them.
YumYumSauce
Senior Member
Had some leftover goodies to take home from the restaurant so spent the cooking and eating.
Lobster roll. 1st one butter, 2nd one mayo. Frozen fries tossed with some duck fat I found stuffed in the back of thr fridge.
Lobster risotto with truffles, messing around with different plating.
Bonus lobster pasta and a simple salad with prosciutto, pistachio, sherry vin and olive oil for family meal for the crew.
Also made a Turbot cream stew with mushrooms, potatos,carrots, Celery, shallots, leeks, stock from the trim and bones. But apparently didn't take a photo
Lobster roll. 1st one butter, 2nd one mayo. Frozen fries tossed with some duck fat I found stuffed in the back of thr fridge.
Lobster risotto with truffles, messing around with different plating.
Bonus lobster pasta and a simple salad with prosciutto, pistachio, sherry vin and olive oil for family meal for the crew.
Also made a Turbot cream stew with mushrooms, potatos,carrots, Celery, shallots, leeks, stock from the trim and bones. But apparently didn't take a photo
Attachments
Lion’s mane burger, pilaf, broccolini and oyster mushroom salad.
DitmasPork
Senior Member
Here’re some pics. Only menu item I scratched was the cucumber raita, deemed it unnecessary at the end. Used three different gyutos—Yanick, Kikumori x Nakagawa, and Tetsujin—kept a 6k stone out to refresh edges when needed. In the kitchen at 11am, food on table at 7pm. Lotta work, everyone happy—cheaper than treating everyone to a restaurant. Plant-centric menu—only meat was Hawaiian teriyaki chicken and some charcuterie—I didn’t know the majority of guests, never know if vegetarians would be present. I tend to be more meat heavy with sit-down suppers where I know all the eaters.Bloody hell, that's some menu! I look forward to the pics
DitmasPork
Senior Member
The market is now flooded by chili oils—many are meh, and/or overpriced IMHO, albeit with good package designs. I was recently given a gift of a chili oil made in Maui—it was made at too high a temperature, tasted burnt, chili flakes and oil weren't of good quality too. A jar of Laoganma always sits in my 'fridge.
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I am afraid that nowadays many people do not taste the difference between good and low quality. And even if they do, they’re not willing to pay a premium.
