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alure

post your meals photo superpooperthread!!

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Yeah I used a medium grain "sushi" rice and it held up ok. Ill do it again with some true short grain sushi rice like they advise. I tossed in some corn starch on one and it gave it a bit more tightness.

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haha said from someone on the other side of the equator. I still got beans for days in the freezer from my crock pot. I need to do some stews or something soon. Or more curries.

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plenty of people eat the same fast food combo every day...

 

I dunno I guess you have to want to do it. Eating like shit is easy...

 

I'd rather be healthy and look good naked haha

 

I eat the same thing breakfast, lunch, after gym, and dinner six days a week. Then I (sometimes) go completely off the rails on the seventh day.

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That though ^^^ can be eaten everyday, day in, and day out. Its clean and fresh. Theres a gap between different meals. The only time I get sick of something is if I get stuck eating it for breakfast, lunch, and dinner the same day. When it comes to health and physical shape Ive known dudes that stir up canned tuna fish and water then chug. Im not about that. Im not over weight but at the same time Im not going to turn eating food into purely automated necessary consumption devoid of enjoyment...

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^^ agreed.

 

Do you get to come up with the dishes at the spot you work at or you just mostly working the line?

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!

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Been a minute....

Was heading through ATL and dropped off at a Super H Mart and was pleased to see scallops by the pound. Only thing I can get in my area are those big expensive bags of frozen crap. Not saying these were great by I grabbed five and called it a day. Not the best sear but Seared Scallops over a Gochujang Duck egg hollandaise. Crispy pork belly bits. Thai basil oil. Sauteed Ong Choy and lotus root with lil mini blooming onions.

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Some very pathetic sauteed shrimp. I mean they shrunk like crazy, i was pissed, oh well. Rice mound thingy. Thin sliced cucumber, radish, and tangerine with a blueberry cilantro lime sauce and feta cheese.

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I moved and havent had a chance to cook anything outside of beans. Dont get me wrong I love beans but.... Yeah. Black Garlic/Balsamic Country Style boneless pork ribs. Strawberry/Raspberry/Lemon grass salsa. Basil Coconut milk risotto. I used sushi rice instead of arborio and it seemed to work just fine. I think I nailed most of it but made the mistake of skimping on some fresh herbs for the pork. I had some cheap italian seasoning that I used... gave it an off taste. I should of just bought fresh sage... oh well.

 

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Guess Im the only one with time these days. Welp this thread keeps me going so Im going to keep it going... Pork all day every day cause its the cheapest out there next to chicken. Ginger Orange marinated boneless pork rib with s szechuan peppercorn crust topped with sweet and spicy squash (allspice, clove, curry powder, mustard, black pepper, dried chili, brown sugar, garlic, sweet onion, apple vinegar). Served over cauliflower rice with soysauce, seasame oil, cilantro, green onion, grape tomatoes. I think it came out great. If I revisit Ill grind down the szechuan to a powder. I tried to separate some of the husks to keep out the berries but one or two got by and it was like hitting stones lol. Oh and prepare the sweet and spicy as a sauce then add to squash to finish.

 

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Are you thinking of grinding them down to disperse it more because those peppercorns are sharp in taste? Curious because I eat a decent amount of Szechuan cooking and I find them to be pretty strong.

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Oh yeah definitely I swear I smell szechuan in my sweat lol. I was thinking of grinding down a small amount to incorporate into a rub. But yes a very small amount because of the potency those lil guys have. I wanted to do the same dish again but along with the orange ginger marinade actually do a powdered rub with added zest. I love the lemon like flavor that the szechuan has along with the pungency. Its new to my spice rack so Im more than likely going to use it till I get sick of it or find a new avenue.

 

Reason why I went out of my way for them to begin with is because I wanted to give making Salted Eggs a go. Been eyeing them in the asian markets for some time and then the recent Lucky Peach brought them back up so I wanted to see what they were all about. Plus it seems the spectrum of uses for salted eggs goes across the board so that was another thing that made me desire a test batch.

 

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Have had access to some good traditional Szechuan cooking in the past few years, some very strong flavors.

Salted eggs aren't for me, but I do like the Asian style tea eggs and soy sauce eggs.

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Word. I dont think I could do the Century Eggs. I cooked up one of my eggs recently, a lil early, but didnt notice much difference. I did get some aromatics from the outer most white. Another factor is Im using plain store bought chicken eggs. I should of just bought the ducks eggs I came across at a local Asian store. Ive heard of the tea eggs but not soy sauce eggs. I will definitely add that too the list. I just moved to the Birmingham area and Ive been trying to get a bunch of test/experiments going so that the time lapse doesnt seem so long between batches. They talked so much about seasoning an egg from the outside in I really wanted to see just how much of that flavor penetrates. Ive noticed salted eggs with dessert applications and I dont do desserts much but have been wanting to do more. I was considering a test with adding raw cocoa beans and coffee beans to a salted egg brine. Coffee and cocoa both have salted applications then using the eggs for a hollandaise with an infused balsamic with the same aromatic seasonings. Then in turn using the hollandaise for a tiramisu. I dunno could be horrible, could be good lol.

 

I had a recent meal that wasnt an over all success but I will revisit it. Did a chipotle scalloped sweet potato (gochujang, chili/garlic sauce, heavy cream, salt, pepper) which was a bit too saucy but tasted pretty spicy and rich. Ive had a steam juicer for YEARS and havent used it one bit so I figured why not steam a whole chicken in it? ginger garlic steamed chicken tossed with heavy amount of cilantro. Blistered tomatoes in an orange juice/curry sauce and finished with a maple tahini sauce. I kinda rushed a bit and lost which direction I wanted each sauce to go.

 

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Although I will definitely be steaming more chicken in the future. I got about 4 cups of some pretty nice chicken stock that fell down into the funnel catch of my steam juicer. Decently strong flavor. Could make a chicken soup outright without any more additional flavor.

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Revision of the recent post. A bit better but still needs adjustment. Orange garlic ginger marinated pork. Chipotle goat cheese scalloped sweet potatoes. Orange fall spice vinaigrette. Maple Pecan Tahini.

 

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Made a multi course dinner for the wife. I like to spoil her from time to time.

 

Oysters fanny bay

Cauliflower soup with lobster and kale chips

Roasted bone marrow

21 day aged prime NY and colossal shrimp with truffle butter

 

 

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