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Posts posted by itsallafarce
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Not homemade but, made from scratch nonetheless. Since the last time I posted a lot has happened one of those things was I found myself cooking in an Italian restaurant as a sous chef. Now I'm getting ready to take over one of the groups restaurants in the next couple weeks. This is creste de Gallo a la wild boar Bolognese. Garnished with a fat Roche of whipped ricotta and a calabrian chili crisp.
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Some serious heaters!!! Damn!
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6 hours ago, Mercer said:
I used to work in design all day, and I don't know if it was the design work itself, or being stuck in a cubicle but when I got off work the last thing I wanted to think about was line and color. I'd imagine working in the culinary arts field would have a similar effect. Then again, I couldn't imagine eating processed food after preparing, and being surrounded by much better food regularly. Plus there's the full creative license perk, but I guess my point is you'd have to be pretty devoted to benefit from that.
It really is close to being an obsession. Borderline a problem. However, at home is sometimes the best time to be creative. There are so many distractions while in the restaurant. I never wrote menus and hardly tested new recipes while at work. It does lead to burn out though if I'm not careful. Through covid I've had a lot of time to think of new ways to be better at time management. Hopefully when the time comes I can put those thoughts to action. But yeah, sometimes when I'm at home cooking was the last thing I wanted to do.
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3 hours ago, Deine Mudder said:
All your stuff is on a whole different level @itsallafarce!
Are you familiar with https://ladyandpups.com ?
Thanks, I have a pretty extensive culinary background. Been cooking professionally for the last 15 years ago. Still learning all the time though. Especially with baking and pastry! Haven't heard of that site. I'll have to check it out.
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On 2/2/2021 at 12:31 PM, where said:
I’ve always strained bordelaise but I like how rustic that looks, I’d probably avoid eating the whole peppercorns cause I’m a bitch. That sourdough tho.
I typically strain twice by this point, at work I would let it simmer for a few hours then strain into a new pot and continue reducing then strain again once finished. At home, it's whatevs.
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2 hours ago, One Man Banned said:
@itsallafarce those baked good look pretty official, especially on the bread. Curious what you're doing for baking technique on the breads, like free form or using a mold, just throwing in your regular oven or are you using a stone or the like, that type of shit.
That peppercorn sauce looks 100 but curious how it is over something like steak with those peppercorns still in there. Unique flavor from those, but also the sensation they cause when you bite them. Had to learn to appreciate that in Szechuan cooking.
Thanks man, they are all natural yeast sourdough. I shape them freehand and then proof in bannetone baskets. I bake them in a dutch oven set on a stone. As far as the peppercorn Bordelaise it works beautifully on steak. Think of a peppercorn sauce on crack!!! Next time I'm gonna grind em a bit in the old mortar and pestle. They are definitely more perfumey than regular peppercorns so, it can become overpowering pretty quickly. Overall though I'd give it two thumbs up!!!
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Making sauce with itsallafarce (Szechuan peppercorn bordelaise)
Saute mushrooms until nice and brown add onions or shallots if you got em (I didn't.)
Caramelize onions, add aromats (thyme, bay leaves, Szechuan peppercorn)
Brandy to deglaze
Deglaze that shit, scrape the fucking pan with your wooden spoon.
Reduce that shit to au sec (almost dry)
Get your fucking red wine (don't use shitty wine you wouldn't drink by the glass either. Cheapskate.)
Same process as with the brandy.
Add veal stock once your red wine has reduced by half
Now let it summer and reduce by at least 2/3rds (could be more or less depending on the strength of your stock.)
Once the sauce has reduced to the point it costs your spoon really well (I forgot to flick that part.) Add your fucking butter a pat at a time, while whisking.
Keep whisking until your butter is fully emulsified into the sauce. Season to taste with salt and pepper. Put that shit on anything. Especially on meat. But, literally anything will taste better with this sauce.
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Seahawks are going to give me a fucking anurism.
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On 3/19/2020 at 6:18 PM, Schnitzel said:
Nice!
that FN shot (4th from bottom)is that a double stack container car?
Sealand intermodal is what it looks like to me.
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On 1/1/2021 at 8:35 PM, mr.yuck said:
This is served cold I'd assume?
Naw served hot. It typically gets gratined for pick up during service. Let it temper, then place some cheese on top and pop it in the salamander or broiler. Or you can sear it on the sides like that for a pavé.
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1 hour ago, One Man Banned said:
I've only heard that term used twice ever & it stuck in my head. The first was from Hannibal.
It's definitely a fine dining thing. It's a gift from the kitchen, a nice little bite to get the appetite excited. "I ate his kidneys with fava beans and, a nice chianti."
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Was helping a friend/mentor over the last couple weeks as I mentioned. Throughout all of it I managed to snap a few food shots.
A pomegranate caramel in the works
Portion of the pommes dauphinoise (layers of potato, herbs, cheese and cream.)
Mini loaf of thyme brioche that was to be served with a duo of mousse(one was foie and the other salmon.) I wish I would've stopped to take a few more. We were making some really good stuff. It's been a little over 5 months since the restaurant I was his head chef at closed. After being burnt out, pissed, sad, depressed, doubtful and just really hating everything that was going on. It was nice to jump back in and be able to help the man that has been helping me grow for the last 6 years as a chef and as a human as well. Cheers folks! Hope you all have a very happy New Year! To looking forward to the future even as unsure as it seems!!!!
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Home Made Food Flex Off
in Channel Zero
Posted · Edited by itsallafarce
Slice them thin, then add them to a pot with just enough neutral oil to cover. Put on stove at about medium heat. Let those cook until about 95% of the way then add shaved garlic. Fry that until garlic is golden brown and transfer to a Pyrex dish or something of that nature. I do a 2-1 ratio chilis to garlic. Garlic is shaved super thin. Either by hand or a mandolin.