Home Made Food Flex Off

[NightmareOnElmStreet]

BRUHHHHHHHHHHHHHH!!!!!!! That’s the kind of shit I’d order if I was really trying to ball for the night. Never knew what the dry age steak was about till a couple years ago. They are dead ass top of the food charts. 

[where]

31 minutes ago, NightmareOnElmStreet said:

BRUHHHHHHHHHHHHHH!!!!!!! That’s the kind of shit I’d order if I was really trying to ball for the night. Never knew what the dry age steak was about till a couple years ago. They are dead ass top of the food charts. 

There is nothing like the real thing but yo try this hack, get a ribeye and brush it with Vietnamese fish sauce, wait 1 minute and pat dry and wrap tight with high quality fragrance free paper towels, store in fridge in sealed plastic bag for 24 hours. It’s really a game changers, the enzymes do a majority of the dry aged process in a day, Vietnamese people absolutely upped the seafood game, now this. This method for replicating dry aged is actually french tho, go figure. I’m over here ONLY eating buffalo wings for the next 3 years out of of my gifted air fryer.

[CLICKCLACKONER]

1 hour ago, NightmareOnElmStreet said:

BRUHHHHHHHHHHHHHH!!!!!!! That’s the kind of shit I’d order if I was really trying to ball for the night. Never knew what the dry age steak was about till a couple years ago. They are dead ass top of the food charts. 

This is my third time eating dry aged beef. 
1. Emily (the restaurant)- had a pat lafrieda 45 day dry-aged burger. Interestingly, the sauce on the burger had a hint of Vietnamese fish sauce. Best burger I’ve ever had. 
 

2. Some steakhouse in an Indian casino in AZ. Ribeye, It was bomb too!

 

3. My crib Xmas day with wifey. Shocked to find dry aged ribeye at my local butcher at $25 a lb. (very reasonable) threw it in the oven on 250 until internal was 115. Pan seared with Avocado oil and butter on cast iron for 1 min on each side. Perfection medium rare. Oh I’m still dreaming of that dry aged funk taste. 

 

[NightmareOnElmStreet]

15 hours ago, where said:

There is nothing like the real thing but yo try this hack, get a ribeye and brush it with Vietnamese fish sauce, wait 1 minute and pat dry and wrap tight with high quality fragrance free paper towels, store in fridge in sealed plastic bag for 24 hours. It’s really a game changers, the enzymes do a majority of the dry aged process in a day, Vietnamese people absolutely upped the seafood game, now this. This method for replicating dry aged is actually french tho, go figure. I’m over here ONLY eating buffalo wings for the next 3 years out of of my gifted air fryer.

BREHHHHHH!!!!

 

[NightmareOnElmStreet]

14 hours ago, CLICKCLACKONER said:

This is my third time eating dry aged beef. 
1. Emily (the restaurant)- had a pat lafrieda 45 day dry-aged burger. Interestingly, the sauce on the burger had a hint of Vietnamese fish sauce. Best burger I’ve ever had. 
 

2. Some steakhouse in an Indian casino in AZ. Ribeye, It was bomb too!

 

3. My crib Xmas day with wifey. Shocked to find dry aged ribeye at my local butcher at $25 a lb. (very reasonable) threw it in the oven on 250 until internal was 115. Pan seared with Avocado oil and butter on cast iron for 1 min on each side. Perfection medium rare. Oh I’m still dreaming of that dry aged funk taste. 

 

Correct me if I’m wrong but isn’t the whole point of the dry age to achieve maximum fatty tastes? What do you mean by “funk?” Not like some Japanese fermented peanut shit, right? 
 

and @where that steak in the bag with the oil hack sounds fucking incredible. I can’t wait to fuck with this giant ninja foody. Gotta get some good solid recipes! 

[Mercer]

The air fryer apparently the gift everyone is talking about Christmas 2020, and I have no idea what the fuck an air fryer is for.

[One Man Banned]

Either that dude is mad content to be holding that baby or the edibles just kicked in.

[Mercer]

 

For the sauce:

3 types of chiles on the outside the cheese cloth: arbol, ancho, and guajillo.

Inside the cloth: cinnamon stick, bay leaf, coriander seeds, and peppercorn

 

 

Then some pan seared oxtail, beef chuck, and beef short ribs braised in the sauce for about 2.5 hours.

 

Then shred the meat, and save that sauce for the consome.

 

Dip a corn tortilla in the consome, put meat and Oaxaca cheese in that tortilla then pan fry until it's stiff/crisp enough to dunk.

 

 

 

 

 

 

Birria "De Res" Tacos (De Res = Beef not Goat)

 

Super delicious.

[CLICKCLACKONER]

4 hours ago, NightmareOnElmStreet said:

Correct me if I’m wrong but isn’t the whole point of the dry age to achieve maximum fatty tastes? What do you mean by “funk?” Not like some Japanese fermented peanut shit, right? 
 

and @where that steak in the bag with the oil hack sounds fucking incredible. I can’t wait to fuck with this giant ninja foody. Gotta get some good solid recipes! 

You right. But there’s a very, very, very, very light blue cheese type funk. I tasted it more on the burger than the steak. 

[CLICKCLACKONER]

@MercerBirria be poppin on my timeline since covid hit. Never had it but looks so good. 

[NightmareOnElmStreet]

That shit looks amazing @MercerJamaican oxtail is one of my all time favorite meals. I feel like it probably holds up in any dish. 

[CLICKCLACKONER]

Next time y’all go to a Filipino spot order kare-kare (kah-reh Kay-reh) with bagoong (bah-goh-ong) on the side. 
 

it’s oxtail in a peanut sauce/ stew. So fucking good. Only use a lil of the bagoong with each bite with hot white rice. 

[Mercer]

I could def see a dope Filipino remix going down on those Birra tacos in a spot like Jeepney (if they're still around). Super flavorful in a way I think Filipinos would appreciate, find familiar.

 

Also, the original recipe for those uses goat meat, not beef. Wife thinks goats are cute after seeing a couple youtube videos of baby goats, so guess what we don't eat in this house.

 

1 hour ago, NightmareOnElmStreet said:

That shit looks amazing @MercerJamaican oxtail is one of my all time favorite meals. I feel like it probably holds up in any dish. 

 

Man I really miss having the neighborhood Jamaican spots out here. Honestly, I'm a bit too lazy to be a huge Oxtail fan, or anything you eat bone in, but have had it enough to sometimes crave it despite having to pick the bones out. 99% of the time I won't even fuck with chicken wings because that shit is too much work for me. Those Birria tacos were perfect because you just shred the meat and debone  before you're done preparing.

[where]

Wow bringing the Jalisco flavor. Props. @NightmareOnElmStreetyou ever go to Flames in grove hall or south prov its standard fire. This makes me wanna make a batch of ochsenschwanzsuppe. I also think its so cool that mexican cuisine refers to it as consumme when its not clear always lol at that whenever I come across it. This also sparked my intentions to finally that gelatin filtration french consumme method all the kids are talking about. 

[where]

We seek out umami savory flavors because of the glutamic acid in breastmilk. Freud flexin with the titty milk on your grubconscious. 

[CLICKCLACKONER]

34 minutes ago, Mercer said:

I could def see a dope Filipino remix going down on those Birra tacos in a spot like Jeepney (if they're still around). Super flavorful in a way I think Filipinos would appreciate, find familiar.

 

Also, the original recipe for those uses goat meat, not beef. Wife thinks goats are cute after seeing a couple youtube videos of baby goats, so guess what we don't eat in this house.

 

 

Man I really miss having the neighborhood Jamaican spots out here. Honestly, I'm a bit too lazy to be a huge Oxtail fan, or anything you eat bone in, but have had it enough to sometimes crave it despite having to pick the bones out. 99% of the time I won't even fuck with chicken wings because that shit is too much work for me. Those Birria tacos were perfect because you just shred the meat and debone  before you're done preparing.

I feel you with the lazy part. I don’t eat blue crab unless my wife does the work for me. 
 

also I would rather have beef than goat. You think birria  in the restaurants, streets spots in the states serve exclusively beef? Or is it standard with goat. 

[Mercer]

@CLICKCLACKONERGoat is the standard, pretty much central to the original recipe/dish. Got the beef recipe here:

 

 

 

 

On 10/21/2020 at 7:12 PM, Mercer said:

Any of you fucking with these things yet, I'm on an ingredient hunt right now for this shit. Looks fucking good.

 

 

 

[NightmareOnElmStreet]

1 hour ago, where said:

Wow bringing the Jalisco flavor. Props. @NightmareOnElmStreetyou ever go to Flames in grove hall or south prov its standard fire. This makes me wanna make a batch of ochsenschwanzsuppe. I also think its so cool that mexican cuisine refers to it as consumme when its not clear always lol at that whenever I come across it. This also sparked my intentions to finally that gelatin filtration french consumme method all the kids are talking about. 

Yeah mon. I’ve eaten at all the Jamaican food spots in pvd and surrounding hoods as far as I know. There is a African/Caribbean fusion that I haven’t hit yet but the African part has kept me away even though I want to

try it lol. 

[where]

7 minutes ago, NightmareOnElmStreet said:

Yeah mon. I’ve eaten at all the Jamaican food spots in pvd and surrounding hoods as far as I know. There is a African/Caribbean fusion that I haven’t hit yet but the African part has kept me away even though I want to

try it lol. 

yea sometimes fusion can be a little cringe vibe, theres a bomb nigerian spot in mattapan called safari. Tinas was my shit when i lived on fed hill, better than 75% restaurants on that street that are straight trash.

[DETO]

QUICK GRILLED SANDWICH...

[itsallafarce]

Was helping a friend/mentor over the last couple weeks as I mentioned. Throughout all of it I managed to snap a few food shots.

A pomegranate caramel in the works

Portion of the pommes dauphinoise (layers of potato, herbs, cheese and cream.) 

Mini loaf of thyme brioche that was to be served with a duo of mousse(one was foie and the other salmon.) I wish I would've stopped to take a few more. We were making some really good stuff. It's been a little over 5 months since the restaurant I was his head chef at closed. After being burnt out, pissed, sad, depressed, doubtful and just really hating everything that was going on. It was nice to jump back in and be able to help the man that has been helping me grow for the last 6 years as a chef and as a human as well. Cheers folks! Hope you all have a very happy New Year! To looking forward to the future even as unsure as it seems!!!!

[itsallafarce]

Almost forgot a picture of the gougerés I made. Paté a choux with cheese (in this case I used pūr brevis{a sheep's milk cheese from the agour region of France}) delicious little amuse bouche to start diner with!

[One Man Banned]

21 hours ago, itsallafarce said:

delicious little amuse bouche to start diner with!

 

I've only heard that term used twice ever & it stuck in my head.  The first was from Hannibal.

[One Man Banned]

 

 

Applewood smoked sea scallops.  Panko coconut shrimp.  While waiting for the grill to burn down low enough to do the scallops I applewood smoked a ribeye then finished it on direct heat.

[itsallafarce]

1 hour ago, One Man Banned said:

 

I've only heard that term used twice ever & it stuck in my head.  The first was from Hannibal.

It's definitely a fine dining thing. It's a gift from the kitchen, a nice little bite to get the appetite excited. "I ate his kidneys with fava beans and, a nice chianti."

[mr.yuck]

On 12/31/2020 at 10:18 PM, itsallafarce said:

Portion of the pommes dauphinoise (layers of potato, herbs, cheese and cream.) 

 

 This is served cold I'd assume?

[One Man Banned]

3 hours ago, itsallafarce said:

It's definitely a fine dining thing. It's a gift from the kitchen, a nice little bite to get the appetite excited. "I ate his kidneys with fava beans and, a nice chianti."

 

That's one of his main course recipes.  This was from Red Dragon when he serves up a member of the symphony to the symphony board members:

 

 

[Deine Mudder]

Man, how times change.. mousses & amuse bouches!

 

I remember when we were still steamin' fish in the dishwascher in the OG cooking with 12oz thread!

[mr.yuck]

One of these days Im gonna find a @Kr430n5_666image link that still works.

[itsallafarce]

On 1/1/2021 at 8:35 PM, mr.yuck said:

 This is served cold I'd assume?

Naw served hot. It typically gets gratined for pick up during service. Let it temper, then place some cheese on top and pop it in the salamander or broiler. Or you can sear it on the sides like that for a pavé.