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SWIMS

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About SWIMS

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  1. SWIMS

    The New Orleans thread.....

    the has been who never was. Hit me back peoples if your still in town.
  2. SWIMS

    alligator gars

    no they don't taste particularly good, given their diet and environment. You don't get much yield off them either. Best to let them be and look prehistorically awesome.
  3. SWIMS

    Egypt

    Power to the people in the streets in Egypt. The end of this government.... ma sallam
  4. SWIMS

    The New Orleans thread.....

    RIP Professor Fr. Boileau of Uptown. A man who did many good things on the streets of New Orleans.
  5. SWIMS

    Cooking with 12oz

    + butterfly pork butt, bone out stuff with garlic,b.crumbs,Thyme,Bay,parsley,shallots Roll and wrap in plastic, then foil Bake @ 300 for 2 hours
  6. SWIMS

    Cooking with 12oz

    B.Nut squash soup recipe: 1# butter 5 Leeks 2 Large Onions 3 # Potatoes 10 # squash 25 C veg stock 10 apples Bay.Thyme. Black Pepper 1 C cider vin sweat leeks and onions no color, add potatoes and squash, add apples, finish 15min with cider vin., S and P to taste Puree can roast half squash portion for a sweeter soup.
  7. SWIMS

    post your meals photo superpooperthread!!

    Pork Stock Pork aspic for terrines Ribs for kitchen Loin and T Loin (brined.pan roasted). oyster mushrooms. peach snauce Braised trotter cakes.grebiche.pickeled carrots Head Cheese.mustard.fennel salad.crustinis poached and fried brain. pate choux gnocchi. hen mushrooms. sage brown butter shoulder, cure.roasted, pulled. tartine (open faced sand).beet greens.aoli.gastrosexual sauce confit belly.leeks.mustard vin tarragon sausage.lentils. arugala fennel salad. fennel pistou pates and terrines as seen above smooth pork liver terrine Bacon, lardo head to toe 5% waste or less.
  8. SWIMS

    post your meals photo superpooperthread!!

    all the fliks are all from my restaurant or things I have done at home. The dishes above are what I have served on my line station recently. + a note on fried chicken No need to double bread, you end up with an extra layer of fried crisp that will sog the chicken skin and get away from that crisp that incorporates the outer layer of the chx, the skin, and the batter. Try adding your spices to the buttermilk marinade, or brine the chx first ( use 20 to 1 water to salt) as a base ratio adding whatever spices and aromatics. a dash of baking powder will help the skin pop. no need to bake in between, the best fried chicken is well brined or marinaded then battered and fried with well seasoned binder and flour then served after resting to drain and crisp.
  9. SWIMS

    post your meals photo superpooperthread!!

    Four day duck.chambord yellow rasin duck demi.sweet potato spatzle blue crab.beets foie.brioche.blackberries. squab.turnips.mustard greens mussels.crawfish shrimp stock.shallots.saffron.garlic.wine
  10. SWIMS

    Missouri

  11. SWIMS

    post your meals photo superpooperthread!!

    fresh catch Pan roast pine nut, nasturtium pesto, beans bourbon myer lemon brown butter fine herb cous cous the food so nice they named it twice
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