anything goes Posted May 1, 2013 Share Posted May 1, 2013 Foods look amazing, props. I'm having a hard time wrapping my head around the fact that malbec grapes are green. Shows what a noob I am when it comes to wine (and food). Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted May 1, 2013 Share Posted May 1, 2013 They/re not Malbec. my chef was wrong about that. I'm not really sure what kind of grape they are now. Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted May 4, 2013 Share Posted May 4, 2013 If i could prop I would that line up looks ridiculously awesome! Cant say Ive ever heard or seen those ferns before. I saw the Malbec description and was like hmmmm but either way if theyre a wine grape that would of been sweet and tasty. Quote Link to comment Share on other sites More sharing options...
anything goes Posted May 6, 2013 Share Posted May 6, 2013 They/re not Malbec. my chef was wrong about that. I'm not really sure what kind of grape they are now. never the less, food looks amazing. Ever since seeing your post I've been noticing fiddle head ferns used a lot this spring. I don't think I'd ever noticed them before. Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted May 6, 2013 Share Posted May 6, 2013 A popular food magazine in the US featured fiddlehead ferns recently, I thought they were mostly used as a garnish until recently. Also, dandelion greens are being more and more common on menus, and I still think that shit is bitter and nasty... 1 Quote Link to comment Share on other sites More sharing options...
theprotester Posted May 6, 2013 Share Posted May 6, 2013 The fascination with making peasant food 'fine dining' just doesn't appeal to me. Quote Link to comment Share on other sites More sharing options...
tucksoe Posted May 7, 2013 Share Posted May 7, 2013 The fascination with making peasant food 'fine dining' just doesn't appeal to me. This sounds so dumb to me. Give any decent chef any ingredient and they will make it taste like fine dining. The whole movement now that is serving every part of the animal is about being more conscience about using the whole thing and not being wasteful. Have fun eating your filet, ill take the skirt or some other cut you would just throw away. Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted May 7, 2013 Share Posted May 7, 2013 There is a strange attraction of a few select people to eat 'strange foods, which were usually left for the poor to eat. And the chefs can charge a premium price because it has that 'weird' attractive feature. We had a pig-ear appetizer for a while at one of my jobs, and it was a $14 option, a pack of pigs ears (6 i think) was less than $4 at the market... I agree with nose to tali cooking, every part should be used for some purpose. This is another conversation that can get nowhere online. Quote Link to comment Share on other sites More sharing options...
theprotester Posted May 7, 2013 Share Posted May 7, 2013 You're on my wavelength, Red. I understand the concept, but the pricing is never reflective of the reality that you're eating a piece of ear. Beef cheeks at $34 a main. Seriously? I don't throw lesser cuts away, I don't fuck with offal though. I will enjoy fillet if I'm paying for it, I'd rather pay $34 for fillet than $34 for scrap meat that's been babied. Quote Link to comment Share on other sites More sharing options...
theprotester Posted May 7, 2013 Share Posted May 7, 2013 Anyway; plum venison medalions/ apple cider pork fillet/ potato annas/ Chashelle blue cheese mushrooms/ gin, juniper, mustard sauce// Master plating? Hahaha. It was nice though. Quote Link to comment Share on other sites More sharing options...
~KRYLON2~ Posted May 8, 2013 Share Posted May 8, 2013 Nice Quote Link to comment Share on other sites More sharing options...
IOU_TOO Posted May 10, 2013 Share Posted May 10, 2013 Quote Link to comment Share on other sites More sharing options...
MedicineCabinet Posted May 10, 2013 Share Posted May 10, 2013 yes to chili dogs Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted May 10, 2013 Share Posted May 10, 2013 eggs cooked right are always a win. always. Quote Link to comment Share on other sites More sharing options...
you can microwave bacon Posted May 10, 2013 Share Posted May 10, 2013 now that is a motherfucking meal yo ^ Quote Link to comment Share on other sites More sharing options...
theprotester Posted May 10, 2013 Share Posted May 10, 2013 When will you zoom out, bro?! Haha. Egg king strikes again. Quote Link to comment Share on other sites More sharing options...
IOU_TOO Posted May 10, 2013 Share Posted May 10, 2013 MC: Chilin Con Carne Dog... I'm definitely refining my Chili recipe.. Just needs more heat, but it also depends on who I make it for... RED: Funny thing is, I just really started my egg game this year.. Such a mother fucker.. So simple to do, hard to master.. Quote Link to comment Share on other sites More sharing options...
IOU_TOO Posted May 10, 2013 Share Posted May 10, 2013 When will you zoom out, bro?! Haha. Egg king strikes again. Haha... when I get a better looking wares and surrounding kitchen... Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted May 13, 2013 Share Posted May 13, 2013 That chili dog owns! Looks good as fuck. Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted May 14, 2013 Share Posted May 14, 2013 RED: Funny thing is, I just really started my egg game this year.. Such a mother fucker.. So simple to do, hard to master.. For me, the key is understanding the temperatures at which the white and yolk solidify (about 140 and 165*F, respectively), and the protein structure during each cooking phase. When you can see the changes happen and know (physically and chemically) what is going on without thinking about it, it takes a lot of the 'mystery' out of egg cookery. Also, working breakfast/brunch in upscale restaurants will make your egg game strong as fuck if you ever have to opportunity. At first it's frustrating because there will be a lot of recooks, but once you find the groove, shit is all gravy. Salt and vinegar change the coagulation points of egg proteins significantly as well. Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted May 14, 2013 Share Posted May 14, 2013 IM bad with eggs. I love them but yet find myself screwing them up. I mainly blame it on my pan and spatula because if they were better then I could do what I need to do better. I love poached eggs but hate to prepare them because most the time I get cloud water and a egg white lined yoke as the end result. Quote Link to comment Share on other sites More sharing options...
IOU_TOO Posted May 14, 2013 Share Posted May 14, 2013 Breakfast in general is something overlooked cuz you usually don't have as much time, but when its on point... Whewwwww..... My moms used to be a short order cook back in the day, so her egg/breakfast game is on fucking point. I have a few years to go.. At least. Quote Link to comment Share on other sites More sharing options...
Doodle Posted May 22, 2013 Share Posted May 22, 2013 Deer meat goulash, 4 hours over a fire...mmmmm 1 Quote Link to comment Share on other sites More sharing options...
IOU_TOO Posted May 25, 2013 Share Posted May 25, 2013 "Italian" style French Toast... Filling is cottage cheese and honey.. Real maple syrup... And fruit.. Sometimes I step up... Oh yeah.. Cinnamon.. 1 Quote Link to comment Share on other sites More sharing options...
IOU_TOO Posted May 25, 2013 Share Posted May 25, 2013 Veggie sammich... Sauteed Peppers and onions. Turnip greens, creamy horseradish sauce and quick pickled cucumbers.. I have discovered pickling... My life is changed.. Last two shots are for the Protest... Quote Link to comment Share on other sites More sharing options...
MedicineCabinet Posted May 25, 2013 Share Posted May 25, 2013 good looks on the french toast look up the stuffed french toast coated in corn flakes.. one that beat that asshole bobby flay in the local challenge or whatever Quote Link to comment Share on other sites More sharing options...
IOU_TOO Posted May 25, 2013 Share Posted May 25, 2013 I saw something like that on Triple D the other night... Thanks MC... Its supposed to be ricotta, but you gotta make due.. Quote Link to comment Share on other sites More sharing options...
MedicineCabinet Posted May 25, 2013 Share Posted May 25, 2013 lol triple d hes ok, i guess.. doubt his restaurant is really even that bad Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted May 25, 2013 Share Posted May 25, 2013 I have heard nothing good about Tex Wasabi's, any location. Pretty cool idea, but bad reviews. Quote Link to comment Share on other sites More sharing options...
IOU_TOO Posted May 26, 2013 Share Posted May 26, 2013 I haven't heard a good thing about his spots either, but I've to three or four of his recommends from triple d and those joints were good. Quote Link to comment Share on other sites More sharing options...
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