CLICKCLACKONER Posted December 28, 2020 Share Posted December 28, 2020 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. Quote Link to comment Share on other sites More sharing options...
CLICKCLACKONER Posted December 28, 2020 Share Posted December 28, 2020 @MercerBirria be poppin on my timeline since covid hit. Never had it but looks so good. 1 Quote Link to comment Share on other sites More sharing options...
NightmareOnElmStreet Posted December 28, 2020 Share Posted December 28, 2020 That shit looks amazing @MercerJamaican oxtail is one of my all time favorite meals. I feel like it probably holds up in any dish. 2 Quote Link to comment Share on other sites More sharing options...
CLICKCLACKONER Posted December 28, 2020 Share Posted December 28, 2020 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. 1 Quote Link to comment Share on other sites More sharing options...
Mercer Posted December 28, 2020 Author Share Posted December 28, 2020 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. 2 Quote Link to comment Share on other sites More sharing options...
where Posted December 28, 2020 Share Posted December 28, 2020 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. 1 Quote Link to comment Share on other sites More sharing options...
where Posted December 28, 2020 Share Posted December 28, 2020 We seek out umami savory flavors because of the glutamic acid in breastmilk. Freud flexin with the titty milk on your grubconscious. 1 Quote Link to comment Share on other sites More sharing options...
CLICKCLACKONER Posted December 28, 2020 Share Posted December 28, 2020 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. Quote Link to comment Share on other sites More sharing options...
Mercer Posted December 28, 2020 Author Share Posted December 28, 2020 @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. 1 Quote Link to comment Share on other sites More sharing options...
NightmareOnElmStreet Posted December 28, 2020 Share Posted December 28, 2020 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. Quote Link to comment Share on other sites More sharing options...
where Posted December 28, 2020 Share Posted December 28, 2020 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. Quote Link to comment Share on other sites More sharing options...
DETO Posted December 29, 2020 Share Posted December 29, 2020 QUICK GRILLED SANDWICH... 2 2 Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted January 1, 2021 Share Posted January 1, 2021 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!!!! 2 4 1 Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted January 1, 2021 Share Posted January 1, 2021 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! 2 2 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted January 2, 2021 Share Posted January 2, 2021 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. 1 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted January 2, 2021 Share Posted January 2, 2021 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. 1 3 Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted January 2, 2021 Share Posted January 2, 2021 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." 1 Quote Link to comment Share on other sites More sharing options...
mr.yuck Posted January 2, 2021 Share Posted January 2, 2021 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? Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted January 2, 2021 Share Posted January 2, 2021 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: Quote Link to comment Share on other sites More sharing options...
Deine Mudder Posted January 2, 2021 Share Posted January 2, 2021 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! 1 2 Quote Link to comment Share on other sites More sharing options...
mr.yuck Posted January 2, 2021 Share Posted January 2, 2021 One of these days Im gonna find a @Kr430n5_666image link that still works. Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted January 4, 2021 Share Posted January 4, 2021 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. 2 Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted January 4, 2021 Share Posted January 4, 2021 Made a go to for dinner tonight. Kale and potato soup, finished with a six minute egg, parmigiano and some fresh perigord truffle. Fucking. Delicious. 3 1 Quote Link to comment Share on other sites More sharing options...
where Posted January 4, 2021 Share Posted January 4, 2021 (edited) ^looks bomb, yous guys are great at taking pics while you cook. This weekend I also made a winter go to ochsenschwanz suppe or german oxtail soup, this picture doesn’t do it justice, it smacks. Sear oxtail and shortribs in sunflower oil remove, sauté 2 parts celery root and leeks 1 part onions/carrots, add meat back in with ground nutmeg and cinnamon with peppercorn clove and bay leaf in a sachet. Cover with water, cook for 3 hours, remove meat and pull from bones my finish soup with red wine lemon juice and cornstarch + and a little bit of s&p. There’s enough collagen in there to make Jennifer Anniston look 30. Edited January 4, 2021 by where 1 3 Quote Link to comment Share on other sites More sharing options...
Mercer Posted January 4, 2021 Author Share Posted January 4, 2021 New Years 3 day weekend Eggs Benedict with the thick cut ham Fish Pie (seafood medley) for 1st supper 2021 Mushroom Soup Cranberry Curd Tart Sunday Brunch: Shakshuka with lemony yogurt 4 3 Quote Link to comment Share on other sites More sharing options...
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