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Everything posted by itsallafarce

  1. My lady and I went a little crazy considering it was just the two of us. Made sable fish wrapped in Kombu with herbs and lemon, pommes de terre(ridiculously buttery mashed potatoes.) Rosemary sourdough and apple stuffing, garnet yam souffle with a pecan crumble topping, roasted chanterelles, roasted carrots, braised red chard, blistered green beans with copious amounts of garlic, smoked shoyu and chile flake and, hawaiian rolls. We took some food to a few friends that were alone so we didn't have a ton of leftovers but, damn it was good!!!! Cheers y'all!
  2. Bruh, they are soooooo damn good. More like potato flavored butter, once in awhile it's ok to indulge.
  3. Pommes de tere, made famous by Joel Robuchon. Noted chef of the century before he passed a few years back. He used (his restaurants still use) La ratte potatoes, (small fingerling like) and butter in equal parts. So for every pound of potatoes there is a pound of butter. They are some of the most decadent rich mashed potatoes you'll ever have. I used to make these everyday at a spot I worked at some years ago. The chef that owned the joint had a farmer grow this type of potato specifically for his restaurant. Been doing them ever since. They are pretty simple in most regards, the mixing is th
  4. smoked trout and 6 minute egg tartine, salad of celery, onion, caper berries and herbs. Angel hair with clams, prawns and baby kale. Good amount of shallot, garlic and chili flakes in the sauce that I made with the clam liquor, cream and egg yolk. Similar to a carbonara. Been struggling in the kitchen a bit. Been hard to get motivated these days, what do you guys do for motivation? (aside from just being hungry)
  5. Been making some thangs, made coq au vin the other day for a friend. Her husband just had shoulder surgery and my lady thought it would be nice to whip up some dinner for them since she has her hands pretty full. Don't have finished pictures though. The fish is steamed mahi with spinach, zucchini, oyster mushroom and prawn broth.
  6. Brekky this morning. Soft scrambled eggs, mushrooms, spinach, parm. On toast.
  7. RIP OG. Bummer man, his content was supreme which leads me to believe he was as well.
  8. Starting off in Dem 574's, it's either these AM90's or vans.
  9. Getting cooler out. That means soup. Or in this case "chowder." It's a "chowder" because there is no cream, no bacon or salt pork, or roux involved. It does however, fill you up like a chowder and has the consistency of a chowder. Potato leek chowder, fresh cracked pepper, cheese and garlic cheese toast.
  10. Those ribs look smacking @DETO
  11. Burger time! Brioche bun, mushrooms, swiss, aioli
  12. Just gonna post a few older photos Peach tartine, fresh cheese, olive oil, thyme
  13. @Mercer Thanks! I typically have used rye for the starter, gets really active really quick. Also gives it a heady sour, almost vinegary. If it gets too strong I'll use ap to kind of dull it out a bit. Still messing around though. Been trying to get it dialed in tough so I can use it in the restaurant once we re open. It would be nice to not have to buy in bread.
  14. Just a few things from home. It's been weird not working during the pandemic shit. I have been in and out of love with cooking since the restaurant closed. I'm kinda bitter about the whole situation but, at the end of the day I get it. Got some sourdough (25% rye, 25% coarse wheat,50% white bread flour) Linguini and clams, classic. And prawn gyros
  15. I was over looking at the post your meals super pooper thread and thought it was sad that it had died off. Then I saw this. Man, I gotta stay up on the good ol oontz man. Cheers!
  16. Haven't been on the oontz in years, sad news to see. Rest easy.
  17. Glad to see a familiar handle. I remember protester from times past. This thread was crackin for quite a while with a bunch of like minded food nerds! It was pretty epic, sharing recipes and what not. Hopefully itll pick up a little steam again! Smoked leg of lamb, grits cake, morel mushroom, ramps, sunny side up duck egg, harissa sauce, scallion gremolata. Kind of bummed on the picture but, shit happens when your busy as fuck during Easter brunch service. Cheers!
  18. pan roasted sturgeon,celeryroot puree, peas, fava beans, kumquat beurre blanc, pickled kumquat
  19. Is this still a thing? Been on this forum for damn near 20 years. What's good? I like free swag. Hahahaha!
  20. Pretty standard end to my day, get home after work and my pup whiskey just clings to me.....literally.
  21. From my last menu, seared foie gras, savory bread pudding, roasted apple puree, pickled apple, calvados caramel, crispy chicken skin.
  22. I'm gonna bump this just to see if any of yall are still on here. Been a few years so I doubt it. Pics soon enough. I've been a busy guy over the 3 years.
  23. Thanks man. Just about all those are my own dishes i had ran as specials or had on the menu. The valentines menu stuff my sous, head chef, myself and one other bad ass collaborated on. My dish was the lobster but, everyone had feed back and was involved in every process of every dish. it was awesome. But I moved on and am continuing to work my way up at the new place im cooking at. Cheers!
  24. this was the finished duck terrine, the one above was from the test run. From bottom up is duck gelee, smoked breast, confit, liver mousse. Other than the addition of chestnut soil. all the ingredients are the same, I tried to edit it but apparently I took to long.
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