redeyedanimal Posted March 29, 2013 Share Posted March 29, 2013 I love spreadin knowledge of my culture to places around the world, it's one of the main reasons I'm so into tis food thing. To give you a taste of my world without even ever meeting in person. Quote Link to comment Share on other sites More sharing options...
theprotester Posted March 29, 2013 Share Posted March 29, 2013 I hear that. Same reason I'm happy to spread the word on brewing beer/spirits/liqueurs - too many people think everything has to be a secret. It must seem a bit funny to you, over here it's just not common at all. Even my butcher is excited to see what it turns out like! Hopefully I can send some knowledge your way before too long - If only I could find a way to send fuckin' booze over there! My new Absinthe is killer. Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted March 29, 2013 Share Posted March 29, 2013 I'm already drinking today (11am), so i'll try to get this recipe together for you and PM it instead of doing anything else responsible. The brisket we used to cook won awards all over the region, and part of the key is the sauce we used on it. It's super secret and if you steal it from me I'm going to triple your rent, and tell you you can't have any babies or dogs in your house, and shit on your doorstep. Wonksaggin. 1 Quote Link to comment Share on other sites More sharing options...
50million Posted March 29, 2013 Share Posted March 29, 2013 homemade blue bottle espresso chocolate cupcakes with marshmallow frosting. took forever to make. Quote Link to comment Share on other sites More sharing options...
50million Posted March 29, 2013 Share Posted March 29, 2013 eggs Benedict with hashbrowns instead of bread. paella fancy brunch at absinthe my roomie made haitian food Quote Link to comment Share on other sites More sharing options...
Lesbian Fisting Posted March 31, 2013 Share Posted March 31, 2013 Deconstructed beet salad. Orange and ginger brined mahi mahi, quinoa and cous cous salad, truffled arugula. Crispy duck thigh, duck confit scotch duck egg, smoked tomato grits, broccoli. Quote Link to comment Share on other sites More sharing options...
theprotester Posted March 31, 2013 Share Posted March 31, 2013 Duck me. That's good looks. Quote Link to comment Share on other sites More sharing options...
IOU_TOO Posted March 31, 2013 Share Posted March 31, 2013 Eggs Benedict Caprise with a Pesto Hollandaise Sauce, sauce was slightly thin because of how I made the pesto.. Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted April 4, 2013 Share Posted April 4, 2013 don't think i ever posted this here.... stuffed lamb loin... Quote Link to comment Share on other sites More sharing options...
theprotester Posted April 4, 2013 Share Posted April 4, 2013 Nice. I had a little rack for dinner last night. Quote Link to comment Share on other sites More sharing options...
bobbydigital Posted April 5, 2013 Share Posted April 5, 2013 this whole thread got me Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted April 8, 2013 Share Posted April 8, 2013 Mushroom stuffed bacon wrapped Cornish Hen topped with raspberry balsamic sauce. Pearl Cous Cous, Red Quinoa, Orzo, halfed Baby Garbanzo medley (Trader Joes Harvest Blend that I cant get enough of) and wilted spinach. Lemon Zest. I love those things. Its like I have my own personal mini chicken. Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted April 12, 2013 Share Posted April 12, 2013 That lamb looks awfully pink. Like veal or pork even. Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted April 12, 2013 Share Posted April 12, 2013 yeah, good call, it was a veal chop. Pic is over 2 years old, found it trying to troll the trollz. Quote Link to comment Share on other sites More sharing options...
IOU_TOO Posted April 12, 2013 Share Posted April 12, 2013 Shrimp, Avocado and Feta Cheese Salad 1 Quote Link to comment Share on other sites More sharing options...
theprotester Posted April 16, 2013 Share Posted April 16, 2013 I could definitely have that right now for breakfast. Definitely. 1 Quote Link to comment Share on other sites More sharing options...
IOU_TOO Posted April 17, 2013 Share Posted April 17, 2013 Oh shit, a mod propped me... I live fast and will die young. Simple sometimes is the best.. Quote Link to comment Share on other sites More sharing options...
theprotester Posted April 17, 2013 Share Posted April 17, 2013 Waiting for my internet to stop being slowed still, I have some OK photos of recent food adventures. New phone is pretty good at it. Quote Link to comment Share on other sites More sharing options...
theprotester Posted April 17, 2013 Share Posted April 17, 2013 pan fried cod/ basil pesto lemon sauce/ potato// Quote Link to comment Share on other sites More sharing options...
Doodle Posted April 25, 2013 Share Posted April 25, 2013 looks amazing! ^ Simple and tasty! Egg in toast, spinach, prosciutto and some feta cheese :D Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted May 1, 2013 Share Posted May 1, 2013 My parents came into the restaurant I work at for their 14th anniversary. I surprised them with a 6 course tasting menu with wine pairing. This is what I made: 1st course; Kumamoto oysters w/ apple and tarragon mignonette 2nd; Seared scallop, purple asparagus, fiddle head ferns, roasted gold beets, fava beans, red cress, spring onion top pistou 3rd; sauteed Idaho trout, baby carrots, peas, fava beans, spring onions, ramps, fingerlings, lemon buerre blanc, mache (this is actually an entree size i split it in half for the tasting) 4th; Intermezzo of frozen Malbec grapes and mint 5th; Roasted loin of lamb, baby potatoes, morels, romanesco, peas, pea shoots, blue berry lamb jus, murray river salt, shaved oregon black truffle 6th; Dessert brownie coated with a bacon fat ganche, toasted hazelnuts, salted caramel, bourbon ice cream 1 Quote Link to comment Share on other sites More sharing options...
theprotester Posted May 1, 2013 Share Posted May 1, 2013 KILLER MEAL!!!!!!!!!!!!!!!! Didn't know you were in Australia? Or on from there... can't believe Murray River Salt made it's way out of the country! Quote Link to comment Share on other sites More sharing options...
theprotester Posted May 1, 2013 Share Posted May 1, 2013 veal/ mushroom/ pumpkin sweet potato// Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted May 1, 2013 Share Posted May 1, 2013 Thanks Protester. I'm not in or from Australia. I'm in Seattle. We use it a lot for finishing plates. One of my favorites that and Maldon salt. That ^^^ looks really good. Cheers! Quote Link to comment Share on other sites More sharing options...
theprotester Posted May 1, 2013 Share Posted May 1, 2013 As I posted that I realised from previous conversation. Trippin' balls that you get Murray Salt. Anyway. Good looks. Photo for words. Been cooking for a day or so... tastier than the image. 1 Quote Link to comment Share on other sites More sharing options...
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