SWIMS Posted August 15, 2010 Share Posted August 15, 2010 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 2 Quote Link to comment Share on other sites More sharing options...
Lesbian Fisting Posted August 15, 2010 Share Posted August 15, 2010 Did you order that or is that from your restaurant? Quote Link to comment Share on other sites More sharing options...
La Mano De Dios Posted August 15, 2010 Share Posted August 15, 2010 very nice swims. Quote Link to comment Share on other sites More sharing options...
RALPH LAUREN Posted August 15, 2010 Share Posted August 15, 2010 squab dish is rite. n so is that duck, look at the outer layer of fat on the medallions, bang-in. Quote Link to comment Share on other sites More sharing options...
misterblunt Posted August 15, 2010 Share Posted August 15, 2010 Ralph why finish the chicken in the oven instead of just frying the whole time? no candy thermometer for oil monitoring? i'm not trying to be a dick, just wondering Quote Link to comment Share on other sites More sharing options...
RALPH LAUREN Posted August 15, 2010 Share Posted August 15, 2010 thats part of it blunt. mail me a thermometer please. but i also saw a competition, and dude who won, flash fried it, cooked thru in oven then re flash fried it to achive his win... thought id try it kinda. im not a southern cat, so any tips would help... Quote Link to comment Share on other sites More sharing options...
misterblunt Posted August 15, 2010 Share Posted August 15, 2010 http://www.foodnetwork.com/fried-chicken-top-100/video/index.html I've had great success with this shit. the seasoning mixture is fuckin' unbelievable. I've done it with boneless tenderloins for chicken and waffles before too, and man it's banging. I'd definitely suggest investing in a cast iron skillet and a candy thermometer. You can get both pretty cheap. Here's the recipe without the video. http://www.foodnetwork.com/recipes/alton-brown/fried-chicken-recipe/index.html Quote Link to comment Share on other sites More sharing options...
headaches Posted August 16, 2010 Share Posted August 16, 2010 inspired? maybe shitty cam flicksssss Quote Link to comment Share on other sites More sharing options...
SukiSukiNow Posted August 16, 2010 Share Posted August 16, 2010 this whole page is WIN Quote Link to comment Share on other sites More sharing options...
SWIMS Posted August 16, 2010 Share Posted August 16, 2010 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. Quote Link to comment Share on other sites More sharing options...
LiliStCynical Posted August 16, 2010 Share Posted August 16, 2010 1 Quote Link to comment Share on other sites More sharing options...
pissdrunkwhat?! Posted August 16, 2010 Share Posted August 16, 2010 TAPATIO.... PROP'D Quote Link to comment Share on other sites More sharing options...
SukiSukiNow Posted August 17, 2010 Share Posted August 17, 2010 1 Quote Link to comment Share on other sites More sharing options...
IRON CHEF Posted August 17, 2010 Share Posted August 17, 2010 SUKI, ALWAYS IMPRESSIVE. Quote Link to comment Share on other sites More sharing options...
LiliStCynical Posted August 17, 2010 Share Posted August 17, 2010 Quote Link to comment Share on other sites More sharing options...
publicenemyno.3 Posted August 18, 2010 Share Posted August 18, 2010 my fiancee surprised me with this for our one year anniversary last night. she's a vegetarian, so it's a huge surprise that she cooked meat. seared tuna steak, porchini mushroom risotto, sauteed cabbage and grilled zucchini. 1 Quote Link to comment Share on other sites More sharing options...
yinz n'at Posted August 18, 2010 Share Posted August 18, 2010 looks delicious Quote Link to comment Share on other sites More sharing options...
publicenemyno.3 Posted August 18, 2010 Share Posted August 18, 2010 aaaaaaannndddd..... i woke up to this today. Quote Link to comment Share on other sites More sharing options...
AREANKAY Posted August 18, 2010 Share Posted August 18, 2010 If the vegetarian community had any idea what your fiancee is doing in the kitchen... Quote Link to comment Share on other sites More sharing options...
AREANKAY Posted August 18, 2010 Share Posted August 18, 2010 Beef Frankfurters Big ol rib eye with shrimp and mushrooms cause the steak was not enough Chicken Balti with Cucumber Raita Red snapper with some sautéed tomato & onion in curry and Bok choi tossed in some garlic and butter 1 Quote Link to comment Share on other sites More sharing options...
50million Posted August 19, 2010 Share Posted August 19, 2010 i started a gay ass food blog. kthxbai. http://sporktender.blogspot.com/ 1 Quote Link to comment Share on other sites More sharing options...
publicenemyno.3 Posted August 19, 2010 Share Posted August 19, 2010 I don't mean to blow up the thread, but I've been making and eating a ton of good food lately. Here's me and my fiancee's dinner for our one year anniversary. One of my best friends is a sous chef at a pretty good spot in Chicago so.he made us a pretty kick ass meal special for the occasion. 1 Quote Link to comment Share on other sites More sharing options...
SukiSukiNow Posted August 19, 2010 Share Posted August 19, 2010 drooooooooooooooool Quote Link to comment Share on other sites More sharing options...
theprotester Posted August 19, 2010 Share Posted August 19, 2010 This page is criminally good. Quote Link to comment Share on other sites More sharing options...
50million Posted August 20, 2010 Share Posted August 20, 2010 aaaaaaannndddd..... i woke up to this today. nice flick. "you must spread some rep around before giving it again to publicenemyno.3" blah blah Quote Link to comment Share on other sites More sharing options...
theprotester Posted August 20, 2010 Share Posted August 20, 2010 Just a couple, I ate the prawns out of the frypan in case anyone is wondering where the plated picture is. king prawns// whisky cured smoke salmon/ pea puree/ grilled baguette// Quote Link to comment Share on other sites More sharing options...
pay2learn138 Posted August 20, 2010 Share Posted August 20, 2010 its like the more money the less food Quote Link to comment Share on other sites More sharing options...
misterblunt Posted August 20, 2010 Share Posted August 20, 2010 burnt prawns. Quote Link to comment Share on other sites More sharing options...
earmuffs Posted August 20, 2010 Share Posted August 20, 2010 so my new thing to do is.. put a burger on the grill.. lay a slice of pepper jack cheese on it.. cover it in about a cup of jalapenos.. then add 2 more slices of pepper jack. and of course bacon. Quote Link to comment Share on other sites More sharing options...
theprotester Posted August 20, 2010 Share Posted August 20, 2010 Prawns are covered in honey and cooked in butter, I love that burnt flavour. Technically overcooked, but that's just how I like 'em. As for above, there's ALWAYS room for bacon. Manna crab omelette/ spring onion/ oyster sauce My first crack at crab, was a bit dry and I think it could have done with a snap of citrus. Any suggestions? Quote Link to comment Share on other sites More sharing options...
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