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Shot these yesterday - masala, cinnamon, cardamom and jasmine rice today.
They slept in yoghurt and masala all night.

(Sock n sandals for the pervs)
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Nope - haven’t tried that 😅
I don’t even hang my roe deer. Small animals like that are good to go in my book. Tried it, didn’t make a difference for me.
 
Was thinking I never have made fondant potatoes, so a first attempt....a bit underwhelming but for that fact it frees up time to do other stuff ;-)

Pork sirloin with sage wrapped in Schwarzwälder Schinken with a Port and Red wine and Stock plus some balsamic vinegar reduction, fondant potatoe and braised chicory.

Dalman Honyaki as weapon of choice, pic not showing the Muray river salt View attachment 382093
had fondant potatoes twice and made them once and all 3 times = not worth it at all. they are just too thick and crust is not that great. it's missing all the flavor, stock doesnt penetrate it, nor do spices. unless i have some mindblowing version elsewhere, ill never make them again
 
Fresh ground yellow tuxpeno corn tortillas, genovese sauce, soy reduction, taberu rayu and quick pickled red onions. Not really enough words in my dictionary to describe it. Char and corn backdrop from the tortilla, deeply sweet notes from the genovese, heat from the taberu rayu, acidity from the pickles to cut the fat from the garlic crunch and genovese, and an insane amount of umami from the genovese, reduction and crunch.
 

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Fresh ground yellow tuxpeno corn tortillas, genovese sauce, soy reduction, taberu rayu and quick pickled red onions. Not really enough words in my dictionary to describe it. Char and corn backdrop from the tortilla, deeply sweet notes from the genovese, heat from the taberu rayu, acidity from the pickles to cut the fat from the garlic crunch and genovese, and an insane amount of umami from the genovese, reduction and crunch.
“I would eat that”
 
It either ranks very highly, or actually may top the list of best things my better half and I have ate. It’s the best thing I’ve made.

Granted, it required chopping 13 lbs of onions for the genovese and took two days of effort but it was worth every second and can’t recommend it enough. If I ever hit my head hard enough to forget the horror stories of actual restaurant life from the back of the house folks here, and decide to open a 6 seat yatai I would serve this exclusively and feel no remorse.
 
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