siks6siks Posted December 24, 2010 Share Posted December 24, 2010 chicken chesapeake Link to comment Share on other sites More sharing options...
itsallafarce Posted December 24, 2010 Share Posted December 24, 2010 fuck i'm hungry. all i got right now is some left over mexican and pizza. haven't been cooking to much lately do to the amount of hours i've been working. about to go into OT for the third week in a row. i am making christmas dinner and will be posting the flicks here. Link to comment Share on other sites More sharing options...
IOU Posted December 25, 2010 Share Posted December 25, 2010 Frosted mug style. Was good. Brussel sprouts, garlic, sage leaf, bacon and lemon juice. Surprisingly good. Been a minute since I made this. Salmon with chili cucumber salad. So damn good. I am happy. Link to comment Share on other sites More sharing options...
Decyferon Posted December 25, 2010 Share Posted December 25, 2010 chesnut and sausagemeat stuffing pigs in blankets sage butter, Rosemary and garlic Turkey covered in bacon, Rosemary roast poatatoes, honey glazed roasted parsnips, glazed carrots, bacon and almond sauteed brussel sprouts and the sausagemeat and chesnut stuffing, I know it isnt presented as professionally as most of you but I cooked all this and it tasted fucking dope Link to comment Share on other sites More sharing options...
Guest Ginger Bread Man Posted December 25, 2010 Share Posted December 25, 2010 so i just popped turkey in oven. it s gonna be awesome Link to comment Share on other sites More sharing options...
tucksoe Posted December 25, 2010 Share Posted December 25, 2010 no cookin for me today..goin here CHRISTMAS DAY DINNER December 25th, 2010 12 – 6pm $47.95 Adults | Children 6-12 $16.95 | under 6yrs dine Free California Lettuces with an Array of Salad Bar Condiments Baby Spinach Cranberry Balsamic Vinaigrette Candied Pecans, Crumbled Gorgonzola, Cranberries Whole Leaf Romaine Cucumbers, Grape Tomatoes, Capers, Kalamata Olives Oversize Foccacia Croutons Lemon Vinaigrette Local, Imported and Domestic Cheese Display Local Farm Tomatoes, Fresh Bufala Mozzarella, Pesto Vinaigrette Castroville Artichokes Caramelized Shallot Vinaigrette and Spicy Chipotle Aioli Fresh Fruit Display Seafood Display Whole Poached Salmon Display King Crab Legs Clarified Butter, Spicy Cocktail, Tomato Remoulade Cold Mussels on the half Shell Smoked Salmon Traditional accompaniments Soup Seafood Gumb From Our Carvery Prime Rib Au Jus Fresh Roast Turkey Breast with Traditional Gravy Orange Cranberry Relish Honey Bourbon Glazed Ham Entrees Hard Seared Salmon Ancho Chile Sauce Crème Fraiche Chicken Breast Mushroom Duxelle Stuffing Porcini Crème Mosaic Pasta Ravioli Cambozola Crème Roast Vegetable Bruschetta Whipped Yukon Gold Potatoes Sweet Potato Gratin Dried Cherry -Pecan Sourdough Stuffing Seasonal Winter Vegetables From Local Farms A Selection of Our Pastry Chef’s Housemade Breads Our Pastry Chef’s Dessert Display Kids Buffet Macaroni and Cheese Chicken Nuggets and Curly Fries Pasta with Butter and Parmesan Cheese Link to comment Share on other sites More sharing options...
theprotester Posted December 25, 2010 Share Posted December 25, 2010 Hope you guys have a good Christmas, it's the day after here. Looking forward to seeing some of the spreads you guys/girls are putting on though! My extended family pretty much roasted me when I said to wait for a photo... of the food. They just tucked in and laughed. Ahh. Christmas. Link to comment Share on other sites More sharing options...
Lemonjello Jones Posted December 26, 2010 Share Posted December 26, 2010 Waffle maker was the best Christmas present ever... Link to comment Share on other sites More sharing options...
itsallafarce Posted December 26, 2010 Share Posted December 26, 2010 I didn't do the whole big thanksgiving style spread for the fam this year. to busy at work to be able to prep all that shit. so i did three courses all scratch made. golden acorn squash soup, creme fraiche, olive oil roast beef tenderloin, kale, wildmushrooms, goat cheese whipped potatoes, cinnamon demi glace Riesling and honey poached pear tartlet, pastry creme, candied walnuts, Riesling honey syrup Link to comment Share on other sites More sharing options...
Decyferon Posted December 26, 2010 Share Posted December 26, 2010 props man always look forward to you r flicks, haah puts my tasty slop to shame Link to comment Share on other sites More sharing options...
theprotester Posted December 26, 2010 Share Posted December 26, 2010 Must spread. But that is awesome, the beef looks so tasty. Link to comment Share on other sites More sharing options...
redeyedanimal Posted December 27, 2010 Share Posted December 27, 2010 farce, did you scratch make your demi?!? Seriously?!? Wish i could megaprop for that shit! Link to comment Share on other sites More sharing options...
BELTOLEUM Posted December 27, 2010 Share Posted December 27, 2010 MMM shit looks good This was in a friends fridge afternoon snack breakfast christmas eve(aunts cooking pierogies, sadly not homemade but still good) mushroom and onion soup with potatoes(not too much a fan of mushrooms) Don't know exactly how it's spelled but we call it 'sledga' aka pickled herring mmm... christmas morning breakfast Link to comment Share on other sites More sharing options...
redeyedanimal Posted December 27, 2010 Share Posted December 27, 2010 sauce ran a little bit too much... pan roasted lamb seasoned with S&P and onion powder, topped with a merlot and portobello cream sauce, with garlic rosemary mashed potatoes and roasted yellow squash (olive oil, s&p) Link to comment Share on other sites More sharing options...
RALPH LAUREN Posted December 28, 2010 Share Posted December 28, 2010 apple turnover from christmas dinner sea weeds salad chz burger fries pizza Link to comment Share on other sites More sharing options...
itsallafarce Posted December 28, 2010 Share Posted December 28, 2010 farce, did you scratch make your demi?!? Seriously?!? Wish i could megaprop for that shit! yeah i make all my own stocks. it's the best way to go. the kitchen basics shit has to much sodium in it to reduce down. shit gets maaaaaaaad salty like almost unpalatable. so every couple months or so i go and pick up bones from the meat purveyor i go to and make stock then freeze it. then when i need to make a sauce or something i just throw it in a pot and let it reduce. Link to comment Share on other sites More sharing options...
redeyedanimal Posted December 28, 2010 Share Posted December 28, 2010 did you use thickeners or classical method? One of the local restaurants does demi classical style and it takes them a full day to reduce the batch. 3 kettles constantly on to keep up with demand. Link to comment Share on other sites More sharing options...
theprotester Posted December 29, 2010 Share Posted December 29, 2010 This was nice, the lamb was cooked perfectly. I know taste plates for dessert are a bit out of fashion, but it's my favourite way to eat dessert. barramundi/with swimmer crab, Israeli cous cous, sweetcorn and pancetta// Slow cooked lamb/chickpea, smoked almonds and persian fetta salad// Toasted coconut pudding/pineapple sorbet, and kaffir lime custard// Frozen white chocolate and mulberry parfait/with pistachio sherbet and summer berries// Couple of things I missed, I think almond shortbread, chocolate brownie & a little citrus butter cake. Link to comment Share on other sites More sharing options...
itsallafarce Posted December 29, 2010 Share Posted December 29, 2010 did you use thickeners or classical method? One of the local restaurants does demi classical style and it takes them a full day to reduce the batch. 3 kettles constantly on to keep up with demand. usually i don't but i got a late start and used a little bit of roux. generally i'll reduce a gallon by half then add a half gallon of wine and reduce by half again. generally at that point if im making say a black pepper demi that's when i add rough cracked pepper and let it simmer for a little while. then strain it and season it. it does take a long time but it's definitely worth it. Link to comment Share on other sites More sharing options...
itsallafarce Posted December 29, 2010 Share Posted December 29, 2010 i don't know protestor one of my chefs that i worked with does 4 or 5 dessert tastes for his grand tasting menu all on one plate. i don't think it's old fashioned depending on what you're putting forth. one of chef morris's desert symphonies Link to comment Share on other sites More sharing options...
theprotester Posted December 29, 2010 Share Posted December 29, 2010 Those look awesome. Hunger sets in. Link to comment Share on other sites More sharing options...
itsallafarce Posted December 29, 2010 Share Posted December 29, 2010 yeah he is fucking legit. i wish i still worked there it was an awesome experience though that i'll never forget. Link to comment Share on other sites More sharing options...
redeyedanimal Posted December 29, 2010 Share Posted December 29, 2010 y'all have some serious skills. Not jealous, but inspired for sure. Link to comment Share on other sites More sharing options...
ShortFuse Posted December 29, 2010 Share Posted December 29, 2010 awesome posts so far. Makes me hate being broke, cant go out my way for some good food. Link to comment Share on other sites More sharing options...
GreenFishTALL Posted December 29, 2010 Share Posted December 29, 2010 i don't know protestor one of my chefs that i worked with does 4 or 5 dessert tastes for his grand tasting menu all on one plate. i don't think it's old fashioned depending on what you're putting forth. one of chef morris's desert symphonies I feel like the dessert taste plates are passe to the new wave of customers/foodies and to the chefs putting them together. Neither Chef nor consumer want to feel like they went to a buffet and piled a bunch of deserts on their plate. Dining has become more about the story the chef has put together, absorbing the whole "page" they wrote for the consumer. I think the whole intent of avoiding the taste plate is to not overwhelm the customer. No disrespect to Chef Morris and his symphonies because without a doubt they are beautiful. But I think it would be 10x more appealing on separate plates. I have the hardest time trying to convey what I wanted to. This ^^^ was sloppy. I have more to say about it but I cant think of how to write it out. sowwy :D /ramblescrambleoner Link to comment Share on other sites More sharing options...
count chocula Posted December 29, 2010 Share Posted December 29, 2010 for the record: i would fuck that plate up. Link to comment Share on other sites More sharing options...
itsallafarce Posted December 29, 2010 Share Posted December 29, 2010 trop you could be totally right. although at the end of an already 12 course meal if he were to individually plate each of those desserts that would bump it to 17 courses which isn't un heard of but sometimes after a couple hours of eating the point can get lost. due to just being full or losing interest. not everyone can sit through a 3 hour meal and be as excited at the end as they were at the beginning. Link to comment Share on other sites More sharing options...
Decyferon Posted December 29, 2010 Share Posted December 29, 2010 damn if they keep laying down plates that look like that I will sit down for a 50 course meal!! Link to comment Share on other sites More sharing options...
itsallafarce Posted December 29, 2010 Share Posted December 29, 2010 http://www.cuisinierskitchen.blogspot.com/ heres a link to chef morris's blog for those that are interested in seeing more of his food and maybe read his thoughts. one of the most humble and passionate chefs i've met. Link to comment Share on other sites More sharing options...
Marlboro Man. Posted December 29, 2010 Share Posted December 29, 2010 got to love being american, THANKSGIVIN STAND UP Sweet potato pie Pumpkin Bread Spinach and mandarin orange Salad Turkey Stuffing Gravy Wine and Yuengling. Link to comment Share on other sites More sharing options...
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