bed framed Posted July 16, 2013 Share Posted July 16, 2013 Okay so today is our Anniversary so I went to the store this morning and got all the ingredients. I'm making Brie Bread as suggested by the good sir Protestor, for a side dish I will bake some Bacon and Mozzarella stuffed mushrooms. For the main course I will be making Chicken Francais. I'll take pics of the entire cooking process but I won't post them all because I don't want to bore the professionals on this thread. I just had a quick question. Should I marinate the chicken in Marsala wine and garlic cloves for a few hours? Quote Link to comment Share on other sites More sharing options...
theprotester Posted July 16, 2013 Share Posted July 16, 2013 Personally I wouldn't marinate. Aren't you coating it in parmesan anyway? Quote Link to comment Share on other sites More sharing options...
bed framed Posted July 16, 2013 Share Posted July 16, 2013 OK. No I'm coating it in flour. Sorry, I'm kind of a noob when it comes to fine cooking :o Thanks for the swift reply Quote Link to comment Share on other sites More sharing options...
theprotester Posted July 16, 2013 Share Posted July 16, 2013 A bit of paprika in the flour seasoning for me. Quote Link to comment Share on other sites More sharing options...
Realism Posted July 16, 2013 Share Posted July 16, 2013 Can someone enlighten me. I know Italians brag about how long their sauce has been cooking etc yet I fail to see the sense in cooking sauces so long. Ive made tomato sauces within at least an hour and they were perfect. Is there a need to cook that long? Is it the skin or the tomato? Flavors dont take that long to infuse together so please tell me! I want educated responses from those educated. I understand if its to be reduced then that takes time and the scorching aspect. I dunno I just have never gotten the whole thing. Just the way I was taught to do it. Braggy Italian grandmother, I suppose. Mine includes an entire pork chop, so it really needs to simmer a while to get it to fall apart. It just sits for several hours on the lowest possible heat after the chop has been browned and thrown in. I guess that could be sped up, but then you don't get to smell sauce cooking..or dip bread into it for a snack while you wait. I've never done that, but it sounds delightful. Quote Link to comment Share on other sites More sharing options...
IOU_TOO Posted July 16, 2013 Share Posted July 16, 2013 Turkey Burger. With Siracha Mayo, Hoison and pickled veggies Quote Link to comment Share on other sites More sharing options...
bed framed Posted July 17, 2013 Share Posted July 17, 2013 I'm done cooking dinner and I had no trouble following the recipes. The Brie Bread came out ok, I'm not really a fan of Brie cheese, it came out salty and maybe it was the butter I used but I would like to try a sweeter cheese next time (recomendations welcome). At least she liked it. The stuffed mushrooms came out absolutely fantastic! I'm really proud of them and I will be making them frequently. Definitely the highlight of the entire meal. The chicken Francais did not come out the way I expected an I was disappointed. I've never made it before and I guess I was expecting something different. Honestly, I think I just followed a bad recipe and when you mix that with high expectations you will get negative results. Oh well, you live and you learn. I'll post the pics soon and I hope to become a steady contributor to this thread. I really enjoyed cooking today and want to experiment some more Quote Link to comment Share on other sites More sharing options...
bed framed Posted July 17, 2013 Share Posted July 17, 2013 Also, Sriracha mayo sounds super fucking delicious! Quote Link to comment Share on other sites More sharing options...
theprotester Posted July 17, 2013 Share Posted July 17, 2013 IOU is a beast in the kitchen. Glad to hear you enjoyed yourself, mate. I was a bit nervous on the Fracaise when you didn't have any parmesan, etc. I'm sure your girl appreciated the fact you put in the effort. You took on some pretty interesting dishes for a non confident cook! Quote Link to comment Share on other sites More sharing options...
theprotester Posted July 17, 2013 Share Posted July 17, 2013 For reference, what recipe did you use? Quote Link to comment Share on other sites More sharing options...
publicenemyno.3 Posted July 17, 2013 Share Posted July 17, 2013 i know a few of you are chefs up in this thread. a client of mine is the owner of this business and it's kind of an ill concept. thought i'd share http://culinaryagents.com/ Quote Link to comment Share on other sites More sharing options...
bed framed Posted July 17, 2013 Share Posted July 17, 2013 IOU is a beast in the kitchen. Glad to hear you enjoyed yourself, mate. I was a bit nervous on the Fracaise when you didn't have any parmesan, etc. I'm sure your girl appreciated the fact you put in the effort. You took on some pretty interesting dishes for a non confident cook! For reference, this is the recipe I followed. http://www.food.com/recipe/chicken-francais-131839 It has a 3 star rating, maybe I should have went with a 5 star recipe, haha. Quote Link to comment Share on other sites More sharing options...
bed framed Posted July 17, 2013 Share Posted July 17, 2013 Here are the pics. Sorry for all the rambling. Brie Bread came out perfect. I will try with a different cheese next time. Stuffed mushrooms came out wonderful, although the pic doesn't do them justice. I stuffed them with the mushroom stems, bacon, onion & garlic. I topped it with mozzarella cheese. The sampler! No pics of the chicken because I was disappointed. Also, I'm sorry if the pics are huge. I'm posting from my phone so I can't judge the size of them. Quote Link to comment Share on other sites More sharing options...
IOU_TOO Posted July 17, 2013 Share Posted July 17, 2013 Nice job Bed.. Quote Link to comment Share on other sites More sharing options...
theprotester Posted July 17, 2013 Share Posted July 17, 2013 Still not back into any 'technique' cooking, but still eating... rolled lamb/ walnut cranberry spinach stuffing// Quote Link to comment Share on other sites More sharing options...
MedicineCabinet Posted July 18, 2013 Share Posted July 18, 2013 page looks so good one could print it out & eat the paper Quote Link to comment Share on other sites More sharing options...
IOU_TOO Posted July 19, 2013 Share Posted July 19, 2013 Thanks Protester.. I ain't really a beast in the kitchen.. I'm just somewhat decent at following instructions and mind you.. I didn't start cooking until my 30s(yes old).. And I started with Hamburger Helper... The thing I need to work on is straight up freestyle cooking.. I have troubles straying from recipes... But its getting there. So you new jacks.. Just fucking start as mad simple as you can.. And here are some flicks: Ground beef Mexican style salad.. Salmon with a ginger mustard sauce and a watermelon cucumber salad with lemon juice.. Okay so here my own dish type deal.. Using a braising method from another recipe, I made Chicken Thigh and Potato braised in a Tomatillo Chipotle Roasted Sauce.. This was damn good and pretty fucking simple.. Quote Link to comment Share on other sites More sharing options...
bed framed Posted July 19, 2013 Share Posted July 19, 2013 That salmon looks damn good! So does the chicken thigh Quote Link to comment Share on other sites More sharing options...
theprotester Posted July 20, 2013 Share Posted July 20, 2013 So you new jacks.. Just fucking start as mad simple as you can.. Yo... this sounds familiar... ! Ha. Slow cooking is a killer way of understanding flavours, and always having something you can eat at the end of it no matter what you fuck up. Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted July 20, 2013 Share Posted July 20, 2013 Can someone enlighten me. I know Italians brag about how long their sauce has been cooking etc yet I fail to see the sense in cooking sauces so long. Ive made tomato sauces within at least an hour and they were perfect. Is there a need to cook that long? Is it the skin or the tomato? Flavors dont take that long to infuse together so please tell me! I want educated responses from those educated. I understand if its to be reduced then that takes time and the scorching aspect. I dunno I just have never gotten the whole thing. It is because the sugars change overtime, and the cells continue to break down to create a more luscious sauce. (In Theory). I cook sofritto for like 45 min to an hour, and it's fuckin good enough for me. Pressing through a chinoise will help to create a perfect tension, or a tamis if you have one. I was thinking about making sushi. I just figured all I had to do was throw the ingredients in and roll it up like a fat ass blunt but I'm sure it's more complicated than that This made me lol. Making sushi rice is much more difficult than a tortilla, and is also much more difficult/tricky to deal with. And proper fish cutting is important, unless you just use krab sticks (kani) or lump crab, or all veggies or some shit. I would offer advice, but i'm fuckin tired of thinking about sushi riht now, busy fucking night tonight. a LOT of this brand of bullshit tonight... -red. Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted July 21, 2013 Share Posted July 21, 2013 Quick little breakky. Poached egg, hash, asparagus tips, home made chipotle hot sauce, Maldon sea salt. Double r ranch carpaccio, asparagus puree, baby kale and fennel salad, chiaogga beets, fried egg vinaigrette, Murray river. Dessert special; bacon fat ganache, bourbon caramel and hazelnut terrine, bourbon Ice cream, candied hazelnuts, sugar "glass" Pan roasted black cod, roasted potatoes & beets, turnip & radish greens, baby turnips & radish, mustarda vin, sea salt, olive oil Fish special: baked halibut, baby kale, dashi, maitake mushrooms, charred spring onion greens, salad of radish shoots, shaved radish, crispy maitakes, pickled nectarines, sesame oil. My take on gravlax and bagels. House cured gravlax, sour Batard croutons, arugula, spring onions, tomato vin, parsley powder, fried capers house smoked trout potato cake, smoked trout, herbed ricotta creme, smoked trout roe, tarragon oil, micro bulls blood. just a little of what i have been up to lately as far as specials go. That bacon no fat docket gets me every time! Fucktards man it's crazy. 1 Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted July 22, 2013 Share Posted July 22, 2013 yo, that sugar 'glass' (isomalt) in even small quatities can cause extremely loose stool. Beleedat. Side note, new chef at the restaurant I used to work in - Has worked at El Bulli, Alinea, Mugaritz and Noma. If you know where i'm at, you should DEFINITELY check this place out, it's leaps and bounds better than when I was there, and I wish I could go back now...kind of... the owner is still a piece of shit. Quote Link to comment Share on other sites More sharing options...
theprotester Posted July 22, 2013 Share Posted July 22, 2013 El Bulli is no joke. Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted July 22, 2013 Share Posted July 22, 2013 El Bulli was no joke.*fixed it is now a gastronomic research facility. All 4 of those places were at one point ranked#1 in the world... just saying, big deal. Quote Link to comment Share on other sites More sharing options...
Realism Posted July 22, 2013 Share Posted July 22, 2013 Noma was number one when I was living in Copenhagen...I was too poor for all that, but a friend went. No joke. Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted July 22, 2013 Share Posted July 22, 2013 It is really depressing that I left there, and now these changes are being made. But when I left, so did both the sous chefs and a line cook,and had I not left we would all still be there in misery, under a weak chef. I opened the flod gates to the chef losing his job, and now I kinda want to go back and experience it in it's glory. Def the best restaurant in the region now, by a LONG shot. *edit - although, is it bad if I stash my anxiety pills behind my "Joy of Cooking" book? Anyone else in the industry reached the breaking point that they needed medication? Quote Link to comment Share on other sites More sharing options...
theprotester Posted July 22, 2013 Share Posted July 22, 2013 I've just gone onto medication 12 days ago. Still not sure how I feel about it, because I've always said no - but my mood swings and sleep pattern reached a point that I needed to something drastic. This is what they gave me; http://en.wikipedia.org/wiki/Escitalopram 1 Quote Link to comment Share on other sites More sharing options...
theprotester Posted July 22, 2013 Share Posted July 22, 2013 tandoori chicken w/ mint yoghurt dip Lunchtime snack. Quote Link to comment Share on other sites More sharing options...
bed framed Posted July 22, 2013 Share Posted July 22, 2013 Protestor, fuck all that medication bullshit. The side effects will fuck you up more than it helps. Smoke some weed and you'll chill out and be able to fall asleep. anyway, here's some pics from this week. I need a camera. My phone pics are bad. Wifey made a Caprese Sandwich for lunch the other day. Chicken, Mozzarella, Basil Pesto & tomatoes I could eat that sandwich everyday, so fucking delicious! I made this for brunch. A hamburger with sauteed garlic, basil tomato & onions. I topped it with a fried egg as well. I should have cleaned it up before snapping a pic but I was too hungry and wanted to eat. The pic quality is pretty bad too, sorry. It was super tasty though! Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted July 22, 2013 Share Posted July 22, 2013 Protestor, fuck all that medication bullshit. The side effects will fuck you up more than it helps. Smoke some weed and you'll chill out and be able to fall asleep. That shit makes my heart beat real fast and keeps me up for hours these days. Age sucks. Quote Link to comment Share on other sites More sharing options...
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