One Man Banned Posted December 16, 2015 Share Posted December 16, 2015 Have had access to some good traditional Szechuan cooking in the past few years, some very strong flavors. Salted eggs aren't for me, but I do like the Asian style tea eggs and soy sauce eggs. Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted December 29, 2015 Share Posted December 29, 2015 Word. I dont think I could do the Century Eggs. I cooked up one of my eggs recently, a lil early, but didnt notice much difference. I did get some aromatics from the outer most white. Another factor is Im using plain store bought chicken eggs. I should of just bought the ducks eggs I came across at a local Asian store. Ive heard of the tea eggs but not soy sauce eggs. I will definitely add that too the list. I just moved to the Birmingham area and Ive been trying to get a bunch of test/experiments going so that the time lapse doesnt seem so long between batches. They talked so much about seasoning an egg from the outside in I really wanted to see just how much of that flavor penetrates. Ive noticed salted eggs with dessert applications and I dont do desserts much but have been wanting to do more. I was considering a test with adding raw cocoa beans and coffee beans to a salted egg brine. Coffee and cocoa both have salted applications then using the eggs for a hollandaise with an infused balsamic with the same aromatic seasonings. Then in turn using the hollandaise for a tiramisu. I dunno could be horrible, could be good lol. I had a recent meal that wasnt an over all success but I will revisit it. Did a chipotle scalloped sweet potato (gochujang, chili/garlic sauce, heavy cream, salt, pepper) which was a bit too saucy but tasted pretty spicy and rich. Ive had a steam juicer for YEARS and havent used it one bit so I figured why not steam a whole chicken in it? ginger garlic steamed chicken tossed with heavy amount of cilantro. Blistered tomatoes in an orange juice/curry sauce and finished with a maple tahini sauce. I kinda rushed a bit and lost which direction I wanted each sauce to go. Although I will definitely be steaming more chicken in the future. I got about 4 cups of some pretty nice chicken stock that fell down into the funnel catch of my steam juicer. Decently strong flavor. Could make a chicken soup outright without any more additional flavor. 1 Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted January 9, 2016 Share Posted January 9, 2016 Revision of the recent post. A bit better but still needs adjustment. Orange garlic ginger marinated pork. Chipotle goat cheese scalloped sweet potatoes. Orange fall spice vinaigrette. Maple Pecan Tahini. 2 Quote Link to comment Share on other sites More sharing options...
Magnum OPiss Posted April 25, 2016 Share Posted April 25, 2016 Made a multi course dinner for the wife. I like to spoil her from time to time. Oysters fanny bay Cauliflower soup with lobster and kale chips Roasted bone marrow 21 day aged prime NY and colossal shrimp with truffle butter Quote Link to comment Share on other sites More sharing options...
MedicineCabinet Posted April 27, 2016 Share Posted April 27, 2016 very nice (no borat voice.. hate that shit) - first flicks got me droolin Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted May 5, 2016 Share Posted May 5, 2016 Been a minute. Craving steak the other night. 18 oz ribeye seared and baked. Roasted leeks. Sweet vermouth sauteed mushrooms. blistered tomatoes. It was rushed, not the best cut of steak, but I didnt care I was hungry and it was tasty... Quote Link to comment Share on other sites More sharing options...
Brickos Posted May 11, 2016 Share Posted May 11, 2016 This... 1 Quote Link to comment Share on other sites More sharing options...
Brickos Posted May 12, 2016 Share Posted May 12, 2016 ... Quote Link to comment Share on other sites More sharing options...
theprotester Posted January 25, 2017 Share Posted January 25, 2017 Some nice grass fed scotch. Quote Link to comment Share on other sites More sharing options...
theprotester Posted January 25, 2017 Share Posted January 25, 2017 With asparagus mash and some french butter sauce 1 Quote Link to comment Share on other sites More sharing options...
theprotester Posted January 26, 2017 Share Posted January 26, 2017 ... 1 Quote Link to comment Share on other sites More sharing options...
theprotester Posted January 28, 2017 Share Posted January 28, 2017 ... 1 Quote Link to comment Share on other sites More sharing options...
theprotester Posted January 31, 2017 Share Posted January 31, 2017 Chilli basil duck 1 Quote Link to comment Share on other sites More sharing options...
theprotester Posted January 31, 2017 Share Posted January 31, 2017 Chicken katsu w/ egg 1 Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted March 22, 2019 Share Posted March 22, 2019 I'm gonna bump this just to see if any of yall are still on here. Been a few years so I doubt it. Pics soon enough. I've been a busy guy over the 3 years. 1 Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted March 22, 2019 Share Posted March 22, 2019 From my last menu, seared foie gras, savory bread pudding, roasted apple puree, pickled apple, calvados caramel, crispy chicken skin. 2 2 Quote Link to comment Share on other sites More sharing options...
micahhawaii Posted March 28, 2019 Share Posted March 28, 2019 Doesn’t look like much but it’s actually Toroniku Shoyu Ramen. (Pork Jawl/Ramen noodles mixed with shoyu broth) Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted April 18, 2019 Share Posted April 18, 2019 pan roasted sturgeon,celeryroot puree, peas, fava beans, kumquat beurre blanc, pickled kumquat 3 Quote Link to comment Share on other sites More sharing options...
theprotester Posted April 19, 2019 Share Posted April 19, 2019 Still angry about not having a gas hotplate. Quote Link to comment Share on other sites More sharing options...
theprotester Posted April 19, 2019 Share Posted April 19, 2019 I'm around, not very active. Cooking has simplified at home due to life circumstances. Trying to train the partners kids pallette to be a bit more adventurous. I have gag reflex for tomato sauce right now. Send help. Quote Link to comment Share on other sites More sharing options...
morton Posted April 19, 2019 Share Posted April 19, 2019 The New York TImes cooking site is awesome, I made the Peruvian chicken with spicy cilantro sauce from there last night and it was quite good. Served alongside garlic rice and some carrots. The best training is hunger and lack of any option, but I am a hardass. Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted April 19, 2019 Share Posted April 19, 2019 38 minutes ago, morton said: The New York TImes cooking site is awesome, I made the Peruvian chicken with spicy cilantro sauce from there last night and it was quite good. Served alongside garlic rice and some carrots. You subscribe? I used to go to NYT often enough until they changed the food/recipe section to needing a subscription. Think they partially changed back so you get a few freebies a month then have to subscribe for more? Quote Link to comment Share on other sites More sharing options...
morton Posted April 19, 2019 Share Posted April 19, 2019 8 hours ago, One Man Banned said: ? For the past few years the in-laws have gotten my wife and I a NYT online subscription for Christmas. The paywall for the cooking section is not as soft as for the paper but a motivated person could probably cadge the content with recurring trial periods to bogus emails or some such shenanigan. I have liked Mr Bitmans work for a long time and appreciate some of the features like email a shopping list for a recipe and weekly meal plan suggestions, not sure that I would pay for it, but by now my wife would probably want to buy the subscription even if the gifts stopped. Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted April 19, 2019 Share Posted April 19, 2019 I've gotten some good recipes from NYT over time so it was a slight loss but on the other hand caused me to branch out and add other sources. Been focused lately on smoking chicken and turkey but am a fan of the Peruvian style chicken and have that on my list to make myself. The sauce to go with is amazing too. Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted April 22, 2019 Share Posted April 22, 2019 Glad to see a familiar handle. I remember protester from times past. This thread was crackin for quite a while with a bunch of like minded food nerds! It was pretty epic, sharing recipes and what not. Hopefully itll pick up a little steam again! Smoked leg of lamb, grits cake, morel mushroom, ramps, sunny side up duck egg, harissa sauce, scallion gremolata. Kind of bummed on the picture but, shit happens when your busy as fuck during Easter brunch service. Cheers! 3 1 Quote Link to comment Share on other sites More sharing options...
theprotester Posted April 23, 2019 Share Posted April 23, 2019 I've eaten very well in the last twelve months, I'll see if the other half has some photos saved. I still clear my chats etc every week like a dickhead. Quote Link to comment Share on other sites More sharing options...
Steel Schnauzer Posted April 23, 2019 Share Posted April 23, 2019 3 Quote Link to comment Share on other sites More sharing options...
misteraven Posted June 23, 2019 Share Posted June 23, 2019 Home made frittata made with farm fresh eggs and pork chorizo. 3 Quote Link to comment Share on other sites More sharing options...
Lorne_Malvo Posted August 6, 2019 Share Posted August 6, 2019 Chicken ramen with soft boiled egg, spring onions & red chillis. 4 1 Quote Link to comment Share on other sites More sharing options...
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