I have such a device! It is pretty fantastic. Chop up some veggies in the morning, throw some broth and meat in there, forget about it until the evening.
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I have such a device! It is pretty fantastic. Chop up some veggies in the morning, throw some broth and meat in there, forget about it until the evening.
Make Coq au Van.
It's a lot of work - easy, but time consuming.
It's worth it forever and ever.
I've just been catching up on this thread, and I have to say Icarus knows his fucking shit when it comes to cooking. Write that cookbook already fucker, I would like to give you money for it.
Seconded.
just made some soulfood stirfry
two diced chicken breast with 4 diced characters, cooked in 1 part bacon fat, 1 part olive oil and 1 part soy sauce with a dash of red pepper and kosher salt. Put on top of Asian white rice.
I truly have no idea.Quote:
Originally Posted by Fe 26
Cucumbers?
Cabbages?
Carrots.
Shit, I bet you're right.
Charcuteries?
Really?
Just preordered Modernist Cuisine.
It looks fucking unbelievable.
Professional cooking books are $_$
Also: Catered appetizers for 200 last night, did a lunch thing for 60 at my brother in laws church the other week, and I'll be catering a 150 person wedding in April.
Business Cards.
Foie gras
Green apple
Peanut butter
Freeze all ingredients and grate into powder with a microplane. Sprinkle with kosher salt.
Okay, so I'm making dinner for my gf tonight: Steak (either Ribeye or Filet), Salad, and rosemary potatoes.
Regarding the potatoes, I'm wondering if I should use crushed, dried rosemary or fresh rosemary.
Any thoughts?
Fresh, noob!
You should also make a bundle of that fresh rosemary and use it like a basting brush whilst you cook your steak.
Yeah I would go fresh for that application. You're using it as one of the main components and not in a spiced rub or something.
On the fresh thing, picked up some potted basil the other day. Sooo good. Tried growing it back in Atlanta a few years back, caterpillars LOVE it. Problems.
I grow it inside in an aerogarden. Total victory.
Fancy! Fresh it is.Quote:
Originally Posted by Josh
Will report back on how things turned out.
This.Quote:
Originally Posted by Josh
I've got some grass-fed New York Strips and big-ass scallops to sear tonight. Will be brushing the fuck out of the steak with a rosemary brush, PLZ BLV
I ain't doing shit.
It's my first valentine's day off in forever and ever.
Icarusfall... I can't rep you yet again but good call on the business cards. Post pics of food creations.
So I invented a dry shot.
Pop a bag of plain popcorn, add powdered coffee, a little sugar, pinch of salt, and a little chocolate ovaltine. Shake it up in the bag. Put the mix into a spice grinder and grind into a powder. Fill up a shot glass with the powder and garnish with an orange segment.
The powder dissolves on your tongue and the orange segment washes it all away.
It's amazing.
New version: Take a 1 inch slice of banana, sprinkle some demerara sugar (or any large flake sugar, Sugar In The Raw) on top and caramelize with a blowtorch. Spoon a large amount of the popcorn powder over the caramelized banana, drizzle the entire dish with thickened orange juice (Ultratex-3 or 8 [tapioca starch] will do this at cold temperatures). Garnish with lime zest.
I'm amazing.
You're amazing, I want your creations.
Dinner was awesome.
Broiled ribeye (about 1 1/4" thick) with sauteed red peppers/cucumbers, rosemary potatoes, and ceasar salad. The store apparently ran out of fresh rosemary, so I had to settle for the dry stuff, but the potatoes were still delicious.
What we learned today:
You do not improve cheesecake by setting it on fire.
Cookies made from chips aren't that great.
My cuban sandwich is amazing.
I learned on valentines day that making amazin seared scallops is easy as FUCK.
Probably the highest ease of preparation:reward ratio ever.
Scallops are ridiculous easy. Medium high heat, season as desired, sear till crusty, flip, sear till crusty.
Serve.
Today I'm turning pumpernickel bread into edible 'dirt' by toasting it in the oven, pulverizing it, returning to the oven and adding brown ale in several stages.
I'll serve this with asparagus puree (reserving the tips for plating), and beef filet.
So: Dirt, asparagus puree on top, steak on puree, and ring with asparagus tips.
Get it?
http://www.the-nextlevel.com/tnl/att...1&d=1298155086Quote:
Originally Posted by icarusfall
I totally considered it.
But I wanted a minimal amount of stuff on the card. Just my name, title, and number.
This was fantastic.Quote:
Originally Posted by icarusfall
With a little tweaking I'd put it on a menu.
made breakfast today.
Scrambled eggs (with fresh shredded cheese, cooked in bacon fat)
Buttermilk briskets
bacon
mashed sweet potatoes
Classic.Quote:
Originally Posted by Fe 26
I take that to mean country fried steak.
Which would possibly be excellent for breakfast with an appropriate white gravy.
I'm on a soup and stew kick since they're easy for work reheating. Anyone have favorite recipes? Vegetarian is a plus since I could share with co-workers more easily that way.
After drinking the dust left from a bag of honey roasted macadamia nuts, i can get behind your idea of gourmet powders.Quote:
Originally Posted by icarusfall
When we were using country ham (a salted and air dried ham) at The Pelican all the time, I'd gather up the dust bits, dry them and use it as seasoning in other dishes.
Just made myself some pan seared salmon, filet mignon and instant mashed potatoes! I nailed the meats down pretty good.
Damn i havent had some good fish in a while.
Deconstructed a Chicken Cordon Blue.
Made a ham risotto (bread and ham), Fried chicken with panko breading, and a swiss cheese bechemel. The bottom was the ham risotto, the chicken was next, and finally drizzled with the swiss bechemel.
Tasted great.
Be careful with deconstruction. It's VERY easy to end up with your head up your own ass. That tasting meal I had the other week had a deconstructed ravioli on it that I thought was just atrocious conceptually. It did taste good, but was a creative mess of a dish.
In other news: What I really like about the elBulli books is that they're less cookbook and more treatise on creativity in food.
Definitely agree on the look vs. taste. It looked great actually.
I'm trying to figure out how to make a consumme at home without all the work. Plus for what I am making. The proper way only creates 20 oz. of broth, not acceptable.
Depends on how much time you have.
You could ice filter it to make it perfectly clear, but you'd have to freeze it and then thaw it in a fridge.
Quote:
Originally Posted by icarusfall
So shit then vomit topped with steak, yeah I get it. I'll eat anything but I'm not sure how this would present...
Presentation I did could use refining, but the taste was spectacular.
The idea was: dirt, grass, cow. Like a field.
What do you think TNL?
The mission of the restaurant would be to present food to Greenville, SC in new and unusual ways. Some of the techniques used would be: dry ice, liquid nitrogen, sous vide, encapsuation, spherification, freeze drying, etc.
INDUSTRIAL - A Restaurant...
4 Course - $40
8 Course - $80
-----------------------------------------------------------------
Salad
Greens - Orange - Almond - Olive Oil - Sesame
Tuna
Tomato Water - Cucumber - Nori - Sesame
Beef
Beer - Pumpernickel - Asparagus
Pear Sorbet
Banana
Creme Brulee - Orange - Coffee - Popcorn
------------------------------------------------------------------
Alternates - +8 Course Additions
Caprese
Fresh Mozzarella - Sundried Tomato - Olive Oil - Basil
Salmon
Mustard - Olive Oil - Lemon
Rock
Beef - Salt - Pepper - Ink
Pork Shoulder
Cola - Garlic - Onion - Coffee - Whiskey
Cheese
Manchego - Comte - Speck - Dried Cranberry - Toast
Carbonated Ice Cream
White Chocolate - Almond - Vanilla
I heard you can make BBQ sauce with Vanilla Coke and Ketchup.
Also: I'd visit ... so its more Prix Fixe and less Table d' Hote, eh?
edit: wait are you setting it up like a tasting menu?
2 Tasting Menus - Prix Fixe at $40 for 4 courses and $80 for 8 courses. Which are actually 6 and 10 courses including pre-dessert and petit fours.
The only thing I would edit from the above menu (kudos btw; looks nice) is the line ending in sesame twice. I'd just move some where else in the listing, even the second to the last.
<- English Major weird rant. Sorry.
That all sounds great, never tried ink though.
Holy shit, I just ate the best grapefruit that I have ever had. It was juicy and had a perfect blend of acidity and sweetness. Unfortunately, you probably won't see it at the store for two reasons:
- It has seeds. Tons of them.
- It is white-fleshed.
If you ever see Duncan grapefruit, do yourself a favor and buy them.
Sirloin steak w/ cider braised pumpernickel, asparagus purée, and asparagus nibs.
Photo taken with a shaky iPod.
Quote:
Originally Posted by icarusfall
See the idea is great-but what field has pureed grass under the dirt? Maybe lay the braised pumpernickel then top with julienne asparagus then steak? Like a cow sitting in the grass?Quote:
Originally Posted by icarusfall
Where are the nibs, mixed into the pumpernickel?
Yes. What I mean by nibs is the little thorn things at the end of the stalk. I pulled them off individually.
Hub: I did something similar to your idea the other day, but the purée acts as a sauce and a binder to adhere the pumpernickel to the steak, so it won out. And it doesn't have to be a perfect representation - allow a nigga a little artistic license!
I see what you mean tharQuote:
Originally Posted by icarusfall
I had the most amazing mole last night at a small Mexican restaurant in Pickering, Ontario. I am now trying to create my own red mole sauce today. I have bought all of my ingredients. Also at the same restaurant I ordered pizole soup which was outstanding, too. I am going to try and research Rick Bayless' red mole first as I've heard nothing but praise for it. I have to roast almost all of the ingredients beforehand.
So I cooked this egg dish today, maybe it's an omelet? I'm not sure what exactly qualifies an omelet but what I did was this:
Mixed three eggs with a little bit of milk and whiped for a good long time, then I poored it onto a flat square non stick pan and spread it around evenly so I have basically a 12inch by 12inch flat sheet that's relatively thin. After it got pretty solid I fold it in half and the put some cheese and mock beef crumbled (starters, for those in the know) on on half and fold it over one last time. I cooked it on each side until it was as done as I wanted it to be then I put it on a bagel with some salsa.
I'm pretty stoked with how it came out considering I'd never cooked eggs like that before, or anything even close to it, but it wasn't super easy to fold it without it tearing so I was wondering if anyone has tips? Is it just too thin, so maybe another egg? Should I mix up the recipe?
I know you like eating vegetarian try using egg whites next time.
also: soy milk.
Yolks have tons of good shit in them, fuck just whites.
For example since I'm a vegetarian the only place I can get vitamin D is from egg yolks and multivitamins. Granted I take a multivitamin, but I'm still gonna eat the most nutritious part of the egg. EDIT: It also contains Lecithin which is needed for cell membranes, but the whites don't. Also, calcium, iron, phosphorus and zinc. Yolks are the mother fucking jam if you don't eat meat.
DOUBLE EDIT: I just saw the part about soy milk and that's a tricky thing, it has just as much protein in it as normal milk, but not the same amino acid profile, which means it doesn't have all the essentials you need, so I tend to just use normal milk in anything that requires it. Maybe one day when I'm taking protein shakes again I'll switch to soy milk, since it is very delicious.
Omelettes are one of those things that take a lot of attention and time to get right. For example, Julia Child's recipe in Mastering The Art of French Cooking is 12 pages long!
The Fold is one of those culinary leaps of faith that only comes with time and finesse. Try using a non-stick pan, it'll have an easier 'release' and make things more forgiving.
Also: Chopsticks. Try sliding chopsticks under the edge of the cooked egg when it's Time To Fold. It'll give you a sort of support structure to get the egg up and over.
I'm really good at cooking eggs because I'm paranoid about burning / over cooking the eggs. I STRONGLY DISLIKE any amount of brown on my eggs (fritata being one of the exceptions). I break my omelets a lot. But it's always from going from pan to plate and not folding it. I always use a plain ol' rubber spatula when I do it so maybe that's my failing.
I'm good at cooking chicken too. I usually get it right just by pushing on it.
I have a smaller round non stick pan I'm going to try it in tomorrow, I should be able to fold it over once easier, I'll report with my findings.
I have never not cooked eggs in a non-stick pan.
Neither have I, I was just qualifying the smaller pan.
Oh, I missed that part about your pan being non-stick.
But yeah, a smaller pan'll help you tons. I'd never attempt a 12 inch omelette at the restaurant. Too much room for error.
Today I made a dessert for my mother's birthday. I made chocolate potato cupcakes, split them down the middle and topped with a scoop of sour cream and candied bacon ice cream. Get it?
It doesn't sound good.
Well, it wasn't bad, either.
Happy Old Regrets Day, Mom!Quote:
Originally Posted by Dunlap
People, I want you all to go out and buy the most expensive olive oil you can find.
The greenest unfiltered shit you see. It should cost about $35 a bottle. Never put it near any kind of heat. Just drizzle it on finished food.
I've been using some for the last month to determine it's worth.
Totally worth it.
Totally agree with Icarus.
Also, find Pumpkin Seed oil. Well worth the price.
What all are you putting it on? Obviously any Italian dish, salad or meat (pointless for me) makes some sense, but where else are you using it for?
ALSO, I'm looking for a way to work my protein powders into deserts. ANY chance someone here has done that before and can recommend a recipe? I know baking is a science, not an art, so I can't just arbitrarily replace flour with a chocolate protein shake mix. Or can I?
You can not.
I just mix it into Greek yogurt.
Darn.
My girl is way into desert type stuff and she gets, basically, nowhere near how much protein she needs so I thought making some brownies with that in it would be better than just making brownies the next time she wants to make something like that. Oh well.
Women eat stupid. There is very little you can do besides roll with it. Society and shit, man.
Smoothies are dessert. Make one with peanut butter, milk and casein powder. DELICIOUS.
That dumb bitch hates peanut butter. I know, I should really just break up with her.
I make shit similar to that all the time (well all the time back when I always had protein powder, and once a week or so now that I'm taking it again). Chocolate protein shake powder, milk, peanut butter and a banana is the fucking jam; and an entire meal.
More or less anything. If you just made dinner for yourself, drizzle some of the good stuff on it. It'll taste great on any veg I can think of.Quote:
Originally Posted by Opaque
Also: you could probably get away with the protein powder in something like brownies. Maybe add an extra egg, or a touch more of whatever liquid you're using.
Roasted butternut squash, IMO.
I eat a fair amount of lean cuisine pasta dishes because they're always in the house and they're just not a lot of calories (trying to cut weight and all that jazz).
I'll pick some good olive oil up if the only thing it accomplished was making those taste awesome. Otherwise, I make a lot of potato dishes and vegetable dishes, so I'm sure I can find a place to put it.
Acorn too.
I made a roast butternut squash soup over the winter that was nothing but squash, salt, cream, and olive oil. Shit was good.
Should I remove some flower or do I just want to aim to increase the wet ingredients?Quote:
Originally Posted by icarusfall
Roast corn with the green stuff is absurd.
You should look into the Morning Star lasagna. The other two entrees they have are total shit, but the lasagna is pretty good for what it is.
Follow your recipe and just add the powder. Add one extra egg. See how it turns out. If it's too dense, add a little more liquid next time.Quote:
Originally Posted by Opaque
I do this. Though I add a bit of diced as fuck onion. Garnish with toasted squash seeds for baller status.Quote:
Originally Posted by icarusfall
I like all the morning star sausage, starters and other assorted mock products. Speaking of which, you have any idea where to get mock duck and chicken? I'll even take the internet as an option if the place is legit.Quote:
Originally Posted by Josh
I'll do it this weekend and let you all know how horrible and or awesome it is.Quote:
Originally Posted by icarusfall
I did a swirl of sour cream from a squeezy bottle when I served a variation for New Years - garnish with some chopped cilantro.
My girlfriend made homemade ravioli this winter. Half stuffed with a butternut puree and the other with acorn. Served with vodka sauce. Shit was absurd.
I use seitan in place of chicken. Fake duck is stupid, it will never compare... Why bother?
Man, making raviolis is one kitchen task I'd rather just not do.
They can be maddeningly great, but it's SO MUCH WORK.
I had some mock duck at a Thai joint last week that was incredible.Quote:
Originally Posted by Josh
I don't know that it tasted like duck, but it tasted great and the texture was awesome. I want more.
EDIT: Internet seems to say that mock duck might just be seitan in a certain shape. OMG
It's all really the same thing usually. You just have to find the one that's seasoned and processed right.
And yeah, my girlfriend likes to randomly go crazy and punish herself with horrible food-related work, usually involving fresh pasta that I get to eat. And I'm alright with that.
My girlfriend has no idea how to cook, but I like to cook and she cleans everything if I cook.
So it works out.