LostInTheMusic Posted January 8, 2010 Share Posted January 8, 2010 Link to comment Share on other sites More sharing options...
pornbooth Posted January 8, 2010 Share Posted January 8, 2010 i couldnt sleep last night cause i was stressed the fuck out so i decided to cook something to calm myself. i pulled together some random shit and came up with this. seared salmon burger patties over lemon pepper pasta with scallions topped with basil pesto, and artichoke hearts with a rice vinegar and raw sugar deglaze drizzle. then i finished it with some mandarin and orange jello I had made earlier in the day. Link to comment Share on other sites More sharing options...
yinz n'at Posted January 8, 2010 Share Posted January 8, 2010 that looks dope, i made some shit earlier ill have to post itup Link to comment Share on other sites More sharing options...
pornbooth Posted January 8, 2010 Share Posted January 8, 2010 that looks dope, i made some shit earlier ill have to post itup thanks. ya it turned out really good, except for the pasta, sometimes the lemon in it was to overwhelming. if i didnt take too big of bites of pasta at once it was fine. Link to comment Share on other sites More sharing options...
SukiSukiNow Posted January 8, 2010 Share Posted January 8, 2010 people really just "whip up" meals like that? i must be retarded. Link to comment Share on other sites More sharing options...
SwampFightOner Posted January 8, 2010 Share Posted January 8, 2010 I don't know, that particular plate doesn't look very appetizing to me Link to comment Share on other sites More sharing options...
RALPH LAUREN Posted January 8, 2010 Share Posted January 8, 2010 I DIGGIN THAT PORNBOOTH. I DONT LIKE SALMON. BUT THE DISH IS COOL. NICE WORK. Link to comment Share on other sites More sharing options...
RALPH LAUREN Posted January 8, 2010 Share Posted January 8, 2010 really light breading w that panko, can't even rreally tell IT WAS/IS... I LIKE 2 TASTE THE FISH. OTHERWISE I'D EAT FISHSTICKS... Link to comment Share on other sites More sharing options...
tucksoe Posted January 8, 2010 Share Posted January 8, 2010 people really just "whip up" meals like that? i must be retarded. The reason i got into cooking was from an old roommate who would come home drunk from the bar at like 3am and whip up shit like penne-alla-vodka or some other good shit... Link to comment Share on other sites More sharing options...
pornbooth Posted January 8, 2010 Share Posted January 8, 2010 really being able to "whip up" a good dish isnt as hard as it may seem and from seeing your meals you posted suki you probably have very complex palate, maybe you just dont know it. to suki and whoever else what it really comes down to for better words is matching flavours that compliment each other, for example in that dish i had those salmon patties then thought what goes with well with seafood? lemon, and i knew i had that lemon pasta. then thought what goes good with lemon? i like to add a little lemon to my butter dip for artichokes and knew i had some artichoke hearts i had roasted in the freezer and so on ........ at first it seems easier to start it off with with the main part of the dish as in this case the salmon but really it is just as easy to start a creation from the last thing such as a drizzle. maybe some people really cant cook but i feel if you like to eat food you can make a good dish. yes some things require experience or a know how, whith cooking there is always something to learn. the best chefs in the world learn new things all the time and for that its why i love to cook. :) Link to comment Share on other sites More sharing options...
wags Posted January 8, 2010 Share Posted January 8, 2010 http://www.therainierclub.com/[/url] guess it's a good thing i went and bought a suit today. I didn't even expect a call back from the rainier club but i just got off the phone with the chef. im fucking STOKED! i'm gonna have a hard time sleeping tonight i can already tell. Good luck! From what I have seen, from the pics you have posted, you are very talented. I hope it all goes well for you. You definitely aren't lacking in the skills department. :) Link to comment Share on other sites More sharing options...
yinz n'at Posted January 8, 2010 Share Posted January 8, 2010 people really just "whip up" meals like that? i must be retarded. i can cook for hours and it wont be that fancy Link to comment Share on other sites More sharing options...
IOU Posted January 8, 2010 Share Posted January 8, 2010 Whole herb roasted chicken with veggies and an arugula salad w/hard boiled eggs. Chicken stock from said whole chicken. Needed more fresh herbs. Spaghetti alcarbona(sp). Bacon, egg and cheese and s+p. My heart stopped half way through. Link to comment Share on other sites More sharing options...
pornbooth Posted January 8, 2010 Share Posted January 8, 2010 a couple randoms home fries w/sriracha homemade burgerstand ghetto burger complete with shredded lettuce many bean soup soked the beans overnight added 1lb of bacon, later added diced tomato's, garlic, abunch of onion and seasonings after a 2.5 hour simmer, ended up with this awesomeness wild and probably unedible mushrooms outside of mings dynasty Link to comment Share on other sites More sharing options...
RALPH LAUREN Posted January 8, 2010 Share Posted January 8, 2010 PORN. dam that soup looks delicious... Link to comment Share on other sites More sharing options...
SukiSukiNow Posted January 8, 2010 Share Posted January 8, 2010 how long did you cook the beans for? was it nice and soft and creamy? that's my problem with cooking bean or lentil soup they come out not so tender as i like even though i cook it for hours. Link to comment Share on other sites More sharing options...
itsallafarce Posted January 9, 2010 Share Posted January 9, 2010 Good luck! From what I have seen, from the pics you have posted, you are very talented. I hope it all goes well for you. You definitely aren't lacking in the skills department. :) thanks man. i got the spot at the rainier club i start on sunday at 8am for a brunch that is serving 800 members of the club. gonna be crazy. it's been awhile since i have been in the professional kitchen and this is a whole new level for me but i have now achieved one of my goals and that was to make it into fine dinning. tonight i'm making roasted pork tenderloin, asparagus, potatoes, stone ground mustard sauce. i'll post flicks later. Link to comment Share on other sites More sharing options...
Decyferon Posted January 9, 2010 Share Posted January 9, 2010 ^^ congrats man, you deserve it your posts always make me fucking hungry! Link to comment Share on other sites More sharing options...
belmonts Posted January 9, 2010 Share Posted January 9, 2010 cosigned Link to comment Share on other sites More sharing options...
itsallafarce Posted January 9, 2010 Share Posted January 9, 2010 IOU stock isn't meant to be herbaceous. what your going for with stock is the essence of chicken beef pork veal lamb and so forth. the stock is just meant to be the base for building upon. if you got a rich veal stock and go to make demi glace the sauce is gonna end up being a whole lot better since you could build the flavor profile off of the stock you started with. or another example would be chicken noodle soup. if you start off with a stock that you simmered for a day. with only onion carrot celery and a couple bay leaves parsley stems black pepper corns. that rich stock is gonna give the you a big base of chicken flavor then when you make the soup that's when you season it and add herbs like rosemary and thyme. Link to comment Share on other sites More sharing options...
itsallafarce Posted January 9, 2010 Share Posted January 9, 2010 thanks decy Link to comment Share on other sites More sharing options...
IOU Posted January 9, 2010 Share Posted January 9, 2010 IOU stock isn't meant to be herbaceous. what your going for with stock is the essence of chicken beef pork veal lamb and so forth. the stock is just meant to be the base for building upon. if you got a rich veal stock and go to make demi glace the sauce is gonna end up being a whole lot better since you could build the flavor profile off of the stock you started with. or another example would be chicken noodle soup. if you start off with a stock that you simmered for a day. with only onion carrot celery and a couple bay leaves parsley stems black pepper corns. that rich stock is gonna give the you a big base of chicken flavor then when you make the soup that's when you season it and add herbs like rosemary and thyme. OK, I see what you're saying. The flavor seemed a little thin to me, but when I used it to make some tomato soup, it seemed to better than when I used canned stock. So I think I'll just stick to what I did and just have it simmer for at least five hours or so.. I only did three this last time. And congrats man.. Link to comment Share on other sites More sharing options...
SwampFightOner Posted January 9, 2010 Share Posted January 9, 2010 Steak and cheese pizza. Husk can co-sign, one of the most delicious things ever created Link to comment Share on other sites More sharing options...
Decyferon Posted January 9, 2010 Share Posted January 9, 2010 damn man that looks tasty as hell Link to comment Share on other sites More sharing options...
allfreetime Posted January 9, 2010 Share Posted January 9, 2010 SWF with Caserta's square pizza. Link to comment Share on other sites More sharing options...
SwampFightOner Posted January 9, 2010 Share Posted January 9, 2010 SWF? And it's not from Casertas Link to comment Share on other sites More sharing options...
SwampFightOner Posted January 9, 2010 Share Posted January 9, 2010 Steak and cheese pizza. Husk can co-sign, one of the most delicious things ever created Bumped to next page so everyone can bask in it's glory Link to comment Share on other sites More sharing options...
SukiSukiNow Posted January 9, 2010 Share Posted January 9, 2010 congrats farce. we have faith in you and your skillzzzzzzzz. Link to comment Share on other sites More sharing options...
wags Posted January 9, 2010 Share Posted January 9, 2010 thanks man. i got the spot at the rainier club i start on sunday at 8am for a brunch that is serving 800 members of the club. gonna be crazy. it's been awhile since i have been in the professional kitchen and this is a whole new level for me but i have now achieved one of my goals and that was to make it into fine dinning. tonight i'm making roasted pork tenderloin, asparagus, potatoes, stone ground mustard sauce. i'll post flicks later. yayyy! congrats! that is awesome, dude. don't worry about it, i am sure everything will go smoothly. anddd holy balls, i wish someone was making that for me tonight! p.s. not a man ;] Link to comment Share on other sites More sharing options...
ultram666 Posted January 9, 2010 Share Posted January 9, 2010 ^^bump chicks^^ and mega-bump bean soup. Hold the bacon though... Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.