ShortFuse Posted March 6, 2014 Share Posted March 6, 2014 Love me some bacon wrapped asparagus! Looks good porcelain! I feel I cook with the same ingredients all the time. Maybe Im stuck in a comfort zone. Or maybe its that I still lack the kitchen, I swear to the ontz, this week I will be under the house to get the stove top in working order! I really need to step up my game with some different ingredients but Im so limited in what the stores around me have. I need to just go to the giant market in Dekalb GA where from what Ive heard there is EVERYTHING from EVERYWHERE. Probably use up all my data on my phone going "google wtf is this" and "will this go with this." Next up will be me hassling my friend to give me one of his sous vide systems that he makes. Quote Link to comment Share on other sites More sharing options...
Porcelain Posted March 6, 2014 Share Posted March 6, 2014 if you plan on wrapping the spears, i used 1/2 cup brown sugar 1/2 cup butter 2tbs soy sauce 1tsp garlic salt pinch of pepper. Melt everything together in a sauce pan then pour over the spears bake covered with foil for 25-30 minutes. uncover then bake 5 more mins Quote Link to comment Share on other sites More sharing options...
SukiSukiNow Posted March 10, 2014 Share Posted March 10, 2014 So happy this thread is still around. Quote Link to comment Share on other sites More sharing options...
SukiSukiNow Posted March 10, 2014 Share Posted March 10, 2014 Quote Link to comment Share on other sites More sharing options...
SukiSukiNow Posted March 10, 2014 Share Posted March 10, 2014 Quote Link to comment Share on other sites More sharing options...
Porcelain Posted March 10, 2014 Share Posted March 10, 2014 did you fry those yourself? ^^^^^ Ive done it before, just dont like the ones where they look cooked and the inside is still hard. Quote Link to comment Share on other sites More sharing options...
SukiSukiNow Posted March 10, 2014 Share Posted March 10, 2014 No I purchased it Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted March 11, 2014 Share Posted March 11, 2014 Pan roasted halibut, fingerling and arugula hash, asparagus, caramelized fennel puree, red cress. Sold out in the first hour or so into service! Pan roasted cod, soubise mashed potatoes, brussel sprouts, hedge hog mushrooms and radicchio, sea beans, herb oil. So today I was skimming through ads on craigslist and noticed that a place I have been wanting to work at was hiring. I sent my resume to them and got a reply back from the Chef de cuisine in less than 6 hours. Got an interview on Thursday! I am beyond stoked. The chef has a James Beard award (best chef northwest) and, has multiple nominees! This could be my break into making a name for myself in the northwest. SO SO SO FUCKING STOKED! 3 Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted March 12, 2014 Share Posted March 12, 2014 Awesome! Hope it all works out for you. Great post as always. Quote Link to comment Share on other sites More sharing options...
bobbydigital Posted March 12, 2014 Share Posted March 12, 2014 good lord those sound delicious.. Best of luck with the interview Quote Link to comment Share on other sites More sharing options...
bobbydigital Posted March 12, 2014 Share Posted March 12, 2014 i've been wanting to contribute but im having problems with my photo accounts Quote Link to comment Share on other sites More sharing options...
Inappropriate_Responder Posted March 12, 2014 Share Posted March 12, 2014 Good luck Farce. Harvested some sugarcane Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted March 13, 2014 Share Posted March 13, 2014 You know IR I might have to ask you for a cutting of that cane! Ill send you all the fig cuttings you want! You could probably get some muscadine to grow where youre at as well. I relocated my green house this past month to a more full light area. Its last location was ok, but didnt have enough sun light to stay warm during the cold. So yeah cant get any brighter than that. dug the hole to put my sump tank in the ground for my Aquaponics set up. Hopefully will be up and running next week! Get at me with a PM if youre still up for some fig cuttings. Quote Link to comment Share on other sites More sharing options...
Inappropriate_Responder Posted March 13, 2014 Share Posted March 13, 2014 ooh thats nice. I commend you for investing time, money and efforts in order to recreating a subtropical environment for the winter season. talking about living the life!! i think a dwarf orinoco would do well in that greenhouse. I got all the cutting you need, this is just 1 small m. PM sent peep the new suckers Quote Link to comment Share on other sites More sharing options...
Inappropriate_Responder Posted March 13, 2014 Share Posted March 13, 2014 my first flowing pineapple ( i got like 6 in the ground) this guy has been in this pot for the last 3 years. Quote Link to comment Share on other sites More sharing options...
Inappropriate_Responder Posted March 13, 2014 Share Posted March 13, 2014 triple post! a sucker is born everyday, they say. how many do you see here? Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted March 17, 2014 Share Posted March 17, 2014 So I picked up a grip of blood oranges to make some Vin D'Orange. Got that infusing for the next two weeks or so. Then I got this bone in pork chop from a regular at my restaurant. Dude just felt like bring me, my bosses, and another co-worker of mine some good chops. A lot I would do differently, but you know my situation and that has me rushing with food. So anyways. Bone in chop seared and topped off with some "marmalade" blood orange slices along with a nice sweet sauce. Baked butternut squash with pancetta and sage. Endive blood orange salad with goat cheese, walnuts, pancetta crumble, and a blood orange vinaigrette. I started to make a gastrique but I didnt like its flavor. I think I went past carmel and flew into burnt sugar. I decided to use a camp propane burner instead of the electric bull crap and just had it tooo hot. 1 Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted March 24, 2014 Share Posted March 24, 2014 What are thes!?! One of my coworkers brought them to work, and I Loved them, but she couldn't explain to me what they were... Hard to manage with language differences, but good people are good people. Quote Link to comment Share on other sites More sharing options...
Porcelain Posted March 24, 2014 Share Posted March 24, 2014 they are called "duros" or "duros de harina" basically its puffed up wheat. They start off as a pasta, then you fry them and they expand. They come in different shapes and sizes too. Quote Link to comment Share on other sites More sharing options...
Porcelain Posted March 24, 2014 Share Posted March 24, 2014 This flick does no justice for meal i had the other night. This is about mid way through. killed a 1/2 pound bacon cheese burger, full order of fries, onion rings, footlong linguicia dog on french bread and a bowl of chicken alfredo. Quote Link to comment Share on other sites More sharing options...
Premium Account User Posted March 25, 2014 Share Posted March 25, 2014 jesus christ, you okay? I see why you portion out your meals for the week now homie Quote Link to comment Share on other sites More sharing options...
Porcelain Posted March 25, 2014 Share Posted March 25, 2014 jesus christ, you okay? I see why you portion out your meals for the week now homie yup everything was all good after the meal. Actually stopped at a donut shop on the way home and grabbed a strawberry cream cheese croissant. Quote Link to comment Share on other sites More sharing options...
50million Posted March 25, 2014 Share Posted March 25, 2014 Savory rye french toast with poached eggs, arugula, parsley pesto, and prosciutto. Nope. Didn't eat for the rest of the day. Quote Link to comment Share on other sites More sharing options...
Premium Account User Posted March 25, 2014 Share Posted March 25, 2014 wow that looks delicious and i dont normally enjoy the sweet/savory thing Porcelain you are smelling very diabetic my dude Quote Link to comment Share on other sites More sharing options...
Porcelain Posted March 25, 2014 Share Posted March 25, 2014 Really funny that you mention that. My daughters grandmother is diabetic. I pricked myself this morning with her little machine and blood sugar was 84 right before breakfast. and 50 that looks amazing. bet is tasted amazing too. Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted March 25, 2014 Share Posted March 25, 2014 Kinda a failure but still tasted good. I mixed the mac too early and the Manchego cooled just enough to loose the sauciness. I brought in the propane gas camp stove to get a better sear on the steak and forgot to turn the flame down and burnt one side. For some reason my mushrooms and red wine didnt sauce well like last time. I must of followed the wrong recipes or something. Still it was tasty. Chili Coffee rubbed Steak. Manchego Mac n Cheese. Red wine mushrooms. Pan roasted corn. Baked Asparagus. Quote Link to comment Share on other sites More sharing options...
Porcelain Posted March 25, 2014 Share Posted March 25, 2014 how do you roast the corn? any special ingredients or spices you use? Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted March 26, 2014 Share Posted March 26, 2014 just some oil, chili powder, salt, a lil pepper, then cilantro when I was done. Quote Link to comment Share on other sites More sharing options...
Porcelain Posted March 26, 2014 Share Posted March 26, 2014 awesome, picked up some corn 2 days ago. Gonna roast it tonight. Quote Link to comment Share on other sites More sharing options...
MedicineCabinet Posted March 26, 2014 Share Posted March 26, 2014 porcelain, like dang - thats a lot of good eatin in one sitting hedonismbot status Quote Link to comment Share on other sites More sharing options...
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