allfreetime Posted December 21, 2009 Share Posted December 21, 2009 Link to comment Share on other sites More sharing options...
allfreetime Posted December 21, 2009 Share Posted December 21, 2009 Gingerbread R-32 cars. Link to comment Share on other sites More sharing options...
itsallafarce Posted December 21, 2009 Share Posted December 21, 2009 pan fried cod filet w/ roasted root vegetables, tomato fish fumet what you'll need 1.5#'s cod filet as close to the same size 1 tsp of dry basil,oregano,parsley,marjoram 1 cup flour salt and pepper to taste combine seasoning with flour and reserve take saute pan and fill with a good amount of canola/vegetable oil heat on med.high take cod filets and lightly coat them in the flour shaking off any excess before placing in the pan sear on one side for 3-4 minutes flip then transfer to 375 degree oven to finish off (about 10 minutes) for roasted vegetables 3 good sized turnips peeled and diced into 1/2" cubes 1 good sized bulb of fennel cored quartered and sliced 1/4" strips 8 cherry tomatoes quartered 2sprigs of thyme chopped 2 tbsp fresh parsley chopped in a saute pan heat olive oil (tbsp) over med. high then add the fennel and the turnips. saute till they start to turn brown then transfer to a pre heated sheet pan in a 375 oven until nice and carmalized then in the original pan re heated add the tomatoes and saute briefly adding the turnips and fennel to that. now season with salt and pepper and add the herbs and toss till evenly distributed fish fumet 2fish heads 4oz scrap fish meat .5 onion rough chop stalk of celery rough chop 1 carrot rough chop 2bay leaves 3-4 basil stems 1 fennel stalk rough chop 1 sprig thyme 3-4 parsley stems 7-8 whole black peppercorns 1 tsp crushed red pepper 2 8oz cans of tomato sauce 32oz water in a good sized sauce pan add all ingredients bring to a boil then reduce to a simmer. let simmer for 35-45 minutes then strain the liquid and reserve. (this makes a great base for fisher mans stew too) garnish with fennel frawns and basil strips Link to comment Share on other sites More sharing options...
STAN51 Posted December 21, 2009 Share Posted December 21, 2009 Ralph, ISHKABIBBLES was the shit! Also, in that sushi plate, is that sea sturgeon? Shit is nasty! Link to comment Share on other sites More sharing options...
El Vergudo Posted December 21, 2009 Share Posted December 21, 2009 fat = flavor Link to comment Share on other sites More sharing options...
HATER. Posted December 21, 2009 Share Posted December 21, 2009 Link to comment Share on other sites More sharing options...
count chocula Posted December 21, 2009 Share Posted December 21, 2009 Link to comment Share on other sites More sharing options...
Magnum OPiss Posted December 21, 2009 Share Posted December 21, 2009 Roast duck soup for the win ... Link to comment Share on other sites More sharing options...
IOU Posted December 21, 2009 Share Posted December 21, 2009 Doesn't look like much, but it was damn tasty. Chicken with S&P, lemon and a spicy tomato sauce. Black beans, bacon(from the slab), tomatoes, cilantro and all that.. Abondigos(sp) soup.. So good.. Link to comment Share on other sites More sharing options...
metalasfock Posted December 21, 2009 Share Posted December 21, 2009 http://thisiswhyyourefat.com/ PEEP ON THIS SHIT NIGGA Link to comment Share on other sites More sharing options...
itsallafarce Posted December 21, 2009 Share Posted December 21, 2009 pan fried cod filet w/ roasted root vegetables, tomato fish fumet what you'll need 1.5#'s cod filet as close to the same size 1 tsp of dry basil,oregano,parsley,marjoram 1 cup flour salt and pepper to taste combine seasoning with flour and reserve take saute pan and fill with a good amount of canola/vegetable oil heat on med.high take cod filets and lightly coat them in the flour shaking off any excess before placing in the pan sear on one side for 3-4 minutes flip then transfer to 375 degree oven to finish off (about 10 minutes) for roasted vegetables 3 good sized turnips peeled and diced into 1/2" cubes 1 good sized bulb of fennel cored quartered and sliced 1/4" strips 8 cherry tomatoes quartered 2sprigs of thyme chopped 2 tbsp fresh parsley chopped in a saute pan heat olive oil (tbsp) over med. high then add the fennel and the turnips. saute till they start to turn brown then transfer to a pre heated sheet pan in a 375 oven until nice and carmalized then in the original pan re heated add the tomatoes and saute briefly adding the turnips and fennel to that. now season with salt and pepper and add the herbs and toss till evenly distributed fish fumet 2fish heads 4oz scrap fish meat .5 onion rough chop stalk of celery rough chop 1 carrot rough chop 2bay leaves 3-4 basil stems 1 fennel stalk rough chop 1 sprig thyme 3-4 parsley stems 7-8 whole black peppercorns 1 tsp crushed red pepper 2 8oz cans of tomato sauce 32oz water in a good sized sauce pan add all ingredients bring to a boil then reduce to a simmer. let simmer for 35-45 minutes then strain the liquid and reserve. (this makes a great base for fisher mans stew too) garnish with fennel frawns and basil strips bump this for those that want to try it Link to comment Share on other sites More sharing options...
Skilla54 Posted December 22, 2009 Share Posted December 22, 2009 so ive decided to become a vegetarian. not the hippie kind. but just the kind of how im sick of eating meat that just slows me down. worry about bad or good meat n stuff. and im just bored of the flavor. ive always eaten a lot non meat. so might as well make a choice to become healthier. although i will still eat seafood. mmm... and also if some fancy meat (pause) is thrown my way i will probably eat it. anddd im working on cutting out dairy. this will be a long process but i see myself accomplishing it. peace out meat. /ramble jamble Link to comment Share on other sites More sharing options...
RALPH LAUREN Posted December 22, 2009 Share Posted December 22, 2009 braised beef short rib. garlic spinach. crispy pine nut polenta. natural reduction... Link to comment Share on other sites More sharing options...
RALPH LAUREN Posted December 22, 2009 Share Posted December 22, 2009 Ralph, ISHKABIBBLES was the shit! Also, in that sushi plate, is that sea sturgeon? Shit is nasty! ISHKABIBBLES has a dope chicken cheese steak and they do some other things well also... but their cheese steak is PAR at best... next time u come thru philly, hit me up n ill sho u the ropes... SEA URCHIN. this crazy jap talked me in2 it... its an acquired taste... Link to comment Share on other sites More sharing options...
LUGR Posted December 22, 2009 Share Posted December 22, 2009 Very impressive Ralphs, that short rib looks great. Not sure if I would enjoy the texture of the urchins? Probably try them soon....reluctantly. I have been eating stuff like this nightly before 9 pm instead of eating anything at anytime. Feels like a healthy choice. Link to comment Share on other sites More sharing options...
itsallafarce Posted December 22, 2009 Share Posted December 22, 2009 ralph stepped his game up. looks good man. did you eat the flower? Link to comment Share on other sites More sharing options...
mackfatsoe Posted December 22, 2009 Share Posted December 22, 2009 SO JEALOUS. goddamnit I miss the bay Ishkabibbles chicken cheese steak IS good, and so is UNIIIIII. it tastes like the ocean. Link to comment Share on other sites More sharing options...
RALPH LAUREN Posted December 22, 2009 Share Posted December 22, 2009 Dmato, u in Philly. ? I kno some great Mexican places. Link to comment Share on other sites More sharing options...
RALPH LAUREN Posted December 22, 2009 Share Posted December 22, 2009 ralph stepped his game up. looks good man. did you eat the flower? Nah, used it to drop the pannies. That's the only time I break out the flower. Now where r my fuckin truffles!¡!¡!¡!¡ Link to comment Share on other sites More sharing options...
mackfatsoe Posted December 22, 2009 Share Posted December 22, 2009 Dmato, u in Philly. ? I kno some great Mexican places. TELL ME NOW. One thing I don't get though burrito in SF is like 4-5 for regular but out here? shit starts at like 7 or 8, and I'd understand if there was a shortage of Mexicans, but they seem to be all over, at least in south philly riddle me that, rl Link to comment Share on other sites More sharing options...
itsallafarce Posted December 22, 2009 Share Posted December 22, 2009 Nah, used it to drop the pannies. That's the only time I break out the flower. Now where r my fuckin truffles!¡!¡!¡!¡ let me talk to my homie and see if i can get another jar of some. maybe i'll hook you up. Link to comment Share on other sites More sharing options...
MrChupacabra Posted December 22, 2009 Share Posted December 22, 2009 Not sure if I would enjoy the texture of the urchins? Probably try them soon....reluctantly. The flavor of urchin is good, the texture and coldness is definitely quite odd though. It's not something i would want to eat more than a piece of at a time, but its worth trying i'd say. Link to comment Share on other sites More sharing options...
itsallafarce Posted December 22, 2009 Share Posted December 22, 2009 that's actually one thing i haven't tried but have wanted to. so many people say good things about it. it was like foie gras. i always heard of the deliciousness that is foie but never had a chance to actually eat it. until one day in class we were doing french cuisine and i got to de-vein and cook the foie. i served it on toasted brioche with a red onion gastrique. blew me away that shit is awsome. although some people in my class are pussies and didn't try it because of how they produce foie or they just didn't want to eat duck liver. my chef and i got down on that shit though. eat everything. Link to comment Share on other sites More sharing options...
RALPH LAUREN Posted December 22, 2009 Share Posted December 22, 2009 TELL ME NOW. One thing I don't get though burrito in SF is like 4-5 for regular but out here? shit starts at like 7 or 8, and I'd understand if there was a shortage of Mexicans, but they seem to be all over, at least in south philly riddle me that, rl i can't understand a SF burrito being cheaper then philly... although it is true, i been 2 SF a couple times and there burritto game is superior, that i am willing to admit, having said that, they have more mexicans there then philly and they have had a larger mexican population for a longer period of time, hence the evolution of their burrito game... MY FAV MEXICAN SPOTS IN ORDER... taco riendo 1301 n 5th st. rite off 5th n girard at thompson... el azteca 714 chestnut. taco loco this is the truck that sits on the south side of washington ave. between 4th and 5th... Link to comment Share on other sites More sharing options...
lil_spenty Posted December 22, 2009 Share Posted December 22, 2009 bump this for those that want to try it try it with halibut. Link to comment Share on other sites More sharing options...
lil_spenty Posted December 22, 2009 Share Posted December 22, 2009 if yer in new orleans, check us out: http://danteskitchen.com/dinner-menu/ Link to comment Share on other sites More sharing options...
tucksoe Posted December 22, 2009 Share Posted December 22, 2009 Been there ..Dante's Kitchen is the shit!! No doubt... Link to comment Share on other sites More sharing options...
itsallafarce Posted December 22, 2009 Share Posted December 22, 2009 try it with halibut. halibut would've definitely been better but the store didn't have any. Link to comment Share on other sites More sharing options...
lil_spenty Posted December 22, 2009 Share Posted December 22, 2009 and when you finish it off in the oven, place a butter wrapper (like from a stick of butter)over it. butter side down of course. sooo flaky and buttery. thats a nice simple recipe ya got there. bump. Link to comment Share on other sites More sharing options...
SukiSukiNow Posted December 23, 2009 Share Posted December 23, 2009 round one of lentil and kale soup came out pretty darn good tuna avocado melt the awful awful mommy making seafood jun and leek and pepper jun fucking amazing Link to comment Share on other sites More sharing options...
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