bed framed Posted April 20, 2015 Share Posted April 20, 2015 pork shoulder is a spanish staple. we call it Pernil Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted April 22, 2015 Share Posted April 22, 2015 So these are just a few things i have been up to lately Black cod, lentils w/ smoked guancialle, butter braised salsify, roasted baby carrots and radishes, bnut squash sauce Roast pork loin, char grilled rib, pommes puree,braised kale, agro dolce shallots, pork jus, moms baby rainbow chard. Grilled mahi mahi, baby Yukon hash w/ Apple's and bacon, spiced butternut squash puree, cranberry Apple chutney, kale chips, herb oil. Venison carpaccio, smoked almond and cocoa nib granola,horseradish, frisee, fennel, quail egg, Grilled ahi, calamata olive polenta, wilted greens, sundried tomato and mama lils pepper relish, pine nuts. Hanger, rosemary pommes, brussel sprouts, golden beets, red wine demi. Polenta cake, bolognese, parsley pistou, aged gouda, balsamic, fried herbs. foie torchons for valentines day Hanger, baby carrots, romanesco, celeriac puree, horseradish jus, crispy parsnips reducing fresh beet juice 2 Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted April 22, 2015 Share Posted April 22, 2015 valentines menu Vday amuse, smoked shigoku, champagne granita, yuzu pearls, Egyptian starflower. vday menu, duck terrine (smoked duck breast, duck confit, liver mousse) pomegranate fluid gel, Chevre but squash puree, sunchoke, duck cracklin, assorted baby greens baby vegetable tagine, beet custard, spiced veg consome foam, harissa butter. after table side service Lobster, vanilla potato fondant, romanesco, Meyer lemon, American sturgeon caviar, lobster nage Filet, foie torchon, bone marrow crust fingerlings,ciopolinnis, petite beet greens, oxtail braisage rose water semi fredo, chocolate soil, hibiscus meringues (fresh and dried), macerated strawberries, strawberry fluid gel, chocolate mint assorted flowers 1 Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted April 22, 2015 Share Posted April 22, 2015 this was the finished duck terrine, the one above was from the test run. From bottom up is duck gelee, smoked breast, confit, liver mousse. Other than the addition of chestnut soil. all the ingredients are the same, I tried to edit it but apparently I took to long. 1 Quote Link to comment Share on other sites More sharing options...
Guest Posted June 2, 2015 Share Posted June 2, 2015 [ATTACH=full]182883[/ATTACH] Still keeping it boring! Been doing the meal prep routine over a year now I think. Fuck you job-site-roach-coach! Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted June 2, 2015 Share Posted June 2, 2015 Trust me I got beans for days in the freezer. I havent had the time and have been trying to save so Ive been keeping to the cheap and easy. Did a classic for me because both bacon and pork was on sale so I jumped on it... Bacon wrap pork medallions and a asian citrus salsa with a grilled semi sweet plantain, reduced coconut milk... I had some tomatoes I hadnt used so I did some Shakshouka and toast. Basic tomato onion with poached eggs. I could eat this every day for breakfast... Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted June 2, 2015 Share Posted June 2, 2015 Itsallafarce that is some seriously amazing looking stuff. I could only dream of that stuff....maybe one day... Quote Link to comment Share on other sites More sharing options...
backwaterbutthole Posted June 3, 2015 Share Posted June 3, 2015 ^^ agreed. Do you get to come up with the dishes at the spot you work at or you just mostly working the line? Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted June 10, 2015 Share Posted June 10, 2015 Stumbled across Rice Burgers and was like whaaaat I gotta try that!! So I did. Teriyaki Chicken Rice Burger with some Asian Slaw. Now I usually go the route of saying what I cooked was ok but this was delicious! The Sriracha was just done for decoration but turned out a plus as it heated the whole ordeal up awesomely. The rice buns tend to still fall apart a bit but stick together well. MOS Burger in Japan that makes these things uses Nori on the inner side of in the buns to give better strength. Supposedly these things are inspired from Onigiri. I will continue my obsession for a bit with these things... 4 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted June 11, 2015 Share Posted June 11, 2015 Oh yeah, had plenty of that overseas, good shit! Feel like it either came in a wrapper to help keep it together and/or maybe used sticky rice to hold it together more. Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted June 12, 2015 Share Posted June 12, 2015 Yeah I used a medium grain "sushi" rice and it held up ok. Ill do it again with some true short grain sushi rice like they advise. I tossed in some corn starch on one and it gave it a bit more tightness. Quote Link to comment Share on other sites More sharing options...
theprotester Posted June 12, 2015 Share Posted June 12, 2015 That looks sensational. Nice work. Making me hungry. Bought a new slow cooker today. Winter is officially here. Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted June 12, 2015 Share Posted June 12, 2015 haha said from someone on the other side of the equator. I still got beans for days in the freezer from my crock pot. I need to do some stews or something soon. Or more curries. Quote Link to comment Share on other sites More sharing options...
Guest Posted June 15, 2015 Share Posted June 15, 2015 2 Quote Link to comment Share on other sites More sharing options...
theprotester Posted June 18, 2015 Share Posted June 18, 2015 Portion control! 1 Quote Link to comment Share on other sites More sharing options...
backwaterbutthole Posted June 18, 2015 Share Posted June 18, 2015 How can you eat the same dish for lunch through the week? I can do it with breakfast some how. Is it a discipline thing? 1 Quote Link to comment Share on other sites More sharing options...
Guest Posted June 19, 2015 Share Posted June 19, 2015 plenty of people eat the same fast food combo every day... I dunno I guess you have to want to do it. Eating like shit is easy... I'd rather be healthy and look good naked haha I eat the same thing breakfast, lunch, after gym, and dinner six days a week. Then I (sometimes) go completely off the rails on the seventh day. Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted June 19, 2015 Share Posted June 19, 2015 That though ^^^ can be eaten everyday, day in, and day out. Its clean and fresh. Theres a gap between different meals. The only time I get sick of something is if I get stuck eating it for breakfast, lunch, and dinner the same day. When it comes to health and physical shape Ive known dudes that stir up canned tuna fish and water then chug. Im not about that. Im not over weight but at the same time Im not going to turn eating food into purely automated necessary consumption devoid of enjoyment... 1 Quote Link to comment Share on other sites More sharing options...
theprotester Posted June 21, 2015 Share Posted June 21, 2015 I'm not overweight but I'm happy to turn the lights out if it means I can eat whatever. 1 Quote Link to comment Share on other sites More sharing options...
CLICKCLACKONER Posted June 22, 2015 Share Posted June 22, 2015 I'm overweight... 4 Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted June 22, 2015 Share Posted June 22, 2015 That last one!! What is that? Looks awesome! Quote Link to comment Share on other sites More sharing options...
CLICKCLACKONER Posted June 22, 2015 Share Posted June 22, 2015 That last one!! What is that? Looks awesome! It's a Filipino dish called Pancit Palabok and yes it is awesome. 1 Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted August 20, 2015 Share Posted August 20, 2015 ^^ agreed. Do you get to come up with the dishes at the spot you work at or you just mostly working the line? Thanks man. Just about all those are my own dishes i had ran as specials or had on the menu. The valentines menu stuff my sous, head chef, myself and one other bad ass collaborated on. My dish was the lobster but, everyone had feed back and was involved in every process of every dish. it was awesome. But I moved on and am continuing to work my way up at the new place im cooking at. Cheers! 1 Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted September 14, 2015 Share Posted September 14, 2015 Been a minute.... Was heading through ATL and dropped off at a Super H Mart and was pleased to see scallops by the pound. Only thing I can get in my area are those big expensive bags of frozen crap. Not saying these were great by I grabbed five and called it a day. Not the best sear but Seared Scallops over a Gochujang Duck egg hollandaise. Crispy pork belly bits. Thai basil oil. Sauteed Ong Choy and lotus root with lil mini blooming onions. Some very pathetic sauteed shrimp. I mean they shrunk like crazy, i was pissed, oh well. Rice mound thingy. Thin sliced cucumber, radish, and tangerine with a blueberry cilantro lime sauce and feta cheese. 2 Quote Link to comment Share on other sites More sharing options...
Guest Posted September 14, 2015 Share Posted September 14, 2015 yum Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted December 5, 2015 Share Posted December 5, 2015 I moved and havent had a chance to cook anything outside of beans. Dont get me wrong I love beans but.... Yeah. Black Garlic/Balsamic Country Style boneless pork ribs. Strawberry/Raspberry/Lemon grass salsa. Basil Coconut milk risotto. I used sushi rice instead of arborio and it seemed to work just fine. I think I nailed most of it but made the mistake of skimping on some fresh herbs for the pork. I had some cheap italian seasoning that I used... gave it an off taste. I should of just bought fresh sage... oh well. 1 Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted December 15, 2015 Share Posted December 15, 2015 Guess Im the only one with time these days. Welp this thread keeps me going so Im going to keep it going... Pork all day every day cause its the cheapest out there next to chicken. Ginger Orange marinated boneless pork rib with s szechuan peppercorn crust topped with sweet and spicy squash (allspice, clove, curry powder, mustard, black pepper, dried chili, brown sugar, garlic, sweet onion, apple vinegar). Served over cauliflower rice with soysauce, seasame oil, cilantro, green onion, grape tomatoes. I think it came out great. If I revisit Ill grind down the szechuan to a powder. I tried to separate some of the husks to keep out the berries but one or two got by and it was like hitting stones lol. Oh and prepare the sweet and spicy as a sauce then add to squash to finish. 1 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted December 15, 2015 Share Posted December 15, 2015 Are you thinking of grinding them down to disperse it more because those peppercorns are sharp in taste? Curious because I eat a decent amount of Szechuan cooking and I find them to be pretty strong. Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted December 16, 2015 Share Posted December 16, 2015 Oh yeah definitely I swear I smell szechuan in my sweat lol. I was thinking of grinding down a small amount to incorporate into a rub. But yes a very small amount because of the potency those lil guys have. I wanted to do the same dish again but along with the orange ginger marinade actually do a powdered rub with added zest. I love the lemon like flavor that the szechuan has along with the pungency. Its new to my spice rack so Im more than likely going to use it till I get sick of it or find a new avenue. Reason why I went out of my way for them to begin with is because I wanted to give making Salted Eggs a go. Been eyeing them in the asian markets for some time and then the recent Lucky Peach brought them back up so I wanted to see what they were all about. Plus it seems the spectrum of uses for salted eggs goes across the board so that was another thing that made me desire a test batch. Quote Link to comment Share on other sites More sharing options...
theprotester Posted December 16, 2015 Share Posted December 16, 2015 God damn. I need to photodump. Quote Link to comment Share on other sites More sharing options...
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