Jump to content
Search In
  • More options...
Find results that contain...
Find results in...

Home Made Food Flex Off


Mercer
 Share

Recommended Posts

New Years 3 day weekend

 

IMG_5731.thumb.jpeg.3fc1bbf7e8e379b81792e952d31a9c3b.jpeg

 

Eggs Benedict with the thick cut ham

 

 

 

IMG_5725.thumb.jpeg.300848d4f064858ca3a0e1b14a442e06.jpeg

 

IMG_5727.thumb.jpeg.092622ebda68713f1e7af0a222a8f846.jpeg

 

Fish Pie (seafood medley) for 1st supper 2021

 

 

 

 

 

 

IMG_5716.thumb.jpeg.36f674411710f2cabcff96c0d18d4d6d.jpeg

 

Mushroom Soup

 

 

 

 

IMG_5704.thumb.jpeg.5c22d0af5288016464d454488744a6c6.jpeg

 

Cranberry Curd Tart

 

 

 

 

 

IMG_5750.thumb.jpeg.1904250a60661e0655f4552084a31795.jpeg

 

Sunday Brunch: Shakshuka with lemony yogurt

 

 

 

 

 

  • Like 4
  • Props 3
Link to comment
Share on other sites

This forum is supported by the 12ozProphet Shop, so go buy a shirt and help support!
This forum is brought to you by the 12ozProphet Shop.
This forum is brought to you by the 12oz Shop.
On 1/4/2021 at 6:14 AM, Mercer said:

New Years 3 day weekend

 

IMG_5731.thumb.jpeg.3fc1bbf7e8e379b81792e952d31a9c3b.jpeg

 

Eggs Benedict with the thick cut ham

 

 

 

IMG_5725.thumb.jpeg.300848d4f064858ca3a0e1b14a442e06.jpeg

 

IMG_5727.thumb.jpeg.092622ebda68713f1e7af0a222a8f846.jpeg

 

Fish Pie (seafood medley) for 1st supper 2021

 

 

 

 

 

 

IMG_5716.thumb.jpeg.36f674411710f2cabcff96c0d18d4d6d.jpeg

 

Mushroom Soup

 

 

 

 

IMG_5704.thumb.jpeg.5c22d0af5288016464d454488744a6c6.jpeg

 

Cranberry Curd Tart

 

 

 

 

 

IMG_5750.thumb.jpeg.1904250a60661e0655f4552084a31795.jpeg

 

Sunday Brunch: Shakshuka with lemony yogurt

 

 

 

 

 

Fuuuuuck yeeeeeaaaaahhhhh!!!

Link to comment
Share on other sites

20 minutes ago, Mercer said:

Been taking some nasty smelling pisses all week from asparagus. Sometimes I forget because I'm all stoned when I smell it, then question my own vaginal health for a second. 

 

Never messed w/ asparagus until I was adult age and was therefore unaware of its properties.  One night I steam some and eat that for dinner before heading to the homies.  Chilling, smoking, drinking.  Finally I head to his bathroom, which is NYC tight, like you have to step in against the wall to close the door behind you towel closet tight.  Took a massive beer piss, don't know if I noticed anything, probably too burnt or thought his old ass bathroom was funky.  Did the same thing a little while later.  Finally dude goes to use the bathroom and when he comes back starts asking me in a weird tone what I had for dinner.  We were always breaking each other's balls so I'm immediately like what's his angle and I'm like why?  He's like just tell me what you had.  Why?  Did you happen to have asparagus?  I'm thinking how this mf know this?  Yeah.... how'd you know?  BECAUSE THE WHOLE BATHROOM SMELLS LIKE ASPARAGUS PISS MF!!!

  • LOL! 3
Link to comment
Share on other sites

  • 2 weeks later...

Making sauce with itsallafarce (Szechuan peppercorn bordelaise)

PXL_20210116_025851521.thumb.jpg.cca5a57ac745e6da00cb308534606a21.jpg

Saute mushrooms until nice and brown add onions or shallots if you got em (I didn't.)

PXL_20210116_030312940.thumb.jpg.56ae1c6b702e9278774db5bc2d86a1d2.jpg

Caramelize onions, add aromats (thyme, bay leaves, Szechuan peppercorn)

 

PXL_20210116_030403218.thumb.jpg.a8d6527a1d759bd6a129c733a9218df0.jpg

Brandy to deglaze

 

PXL_20210116_030447683_MP.thumb.jpg.a63bec26e62c509d14421509b3fc364b.jpg

Deglaze that shit, scrape the fucking pan with your wooden spoon.

 

PXL_20210116_030549618.thumb.jpg.06bd2c58f338da5f6c85606d71797bbc.jpg

Reduce that shit to au sec (almost dry)

 

PXL_20210116_030555264.thumb.jpg.e95e7772cd8af6009985fe8d8ea10224.jpg

Get your fucking red wine (don't use shitty wine you wouldn't drink by the glass either. Cheapskate.)

 

PXL_20210116_030603590.thumb.jpg.3d90dd637cfb434ce783f21af90f6c0a.jpg

Same process as with the brandy.

 

PXL_20210116_031242685.thumb.jpg.a1e951e1cfe1f29060b5d4edde779142.jpg

Add veal stock once your red wine has reduced by halfPXL_20210116_031245992.thumb.jpg.e2f866bffb01de3117a364f14a2530a0.jpg

Now let it summer and reduce by at least 2/3rds (could be more or less depending on the strength of your stock.)

 

PXL_20210116_040815280.thumb.jpg.53a8b1aeb9d7a916e4ae05f85e4ca25b.jpg

Once the sauce has reduced to the point it costs your spoon really well (I forgot to flick that part.) Add your fucking butter a pat at a time, while whisking. 

 

PXL_20210116_040821390.thumb.jpg.16524ceedd34fe342a4ed31082d0dc9c.jpg

Keep whisking until your butter is fully emulsified into the sauce. Season to taste with salt and pepper. Put that shit on anything. Especially on meat. But, literally anything will taste better with this sauce.

 

 

  • Props 3
Link to comment
Share on other sites

@itsallafarce those baked good look pretty official, especially on the bread.  Curious what you're doing for baking technique on the breads, like free form or using a mold, just throwing in your regular oven or are you using a stone or the like, that type of shit.  

 

That peppercorn sauce looks 100 but curious how it is over something like steak with those peppercorns still in there.  Unique flavor from those, but also the sensation they cause when you bite them.  Had to learn to appreciate that in Szechuan cooking.

  • Truth 1
Link to comment
Share on other sites

2 hours ago, One Man Banned said:

@itsallafarce those baked good look pretty official, especially on the bread.  Curious what you're doing for baking technique on the breads, like free form or using a mold, just throwing in your regular oven or are you using a stone or the like, that type of shit.  

 

That peppercorn sauce looks 100 but curious how it is over something like steak with those peppercorns still in there.  Unique flavor from those, but also the sensation they cause when you bite them.  Had to learn to appreciate that in Szechuan cooking.

Thanks man, they are all natural yeast sourdough. I shape them freehand and then proof in bannetone baskets. I bake them in a dutch oven set on a stone. As far as the peppercorn Bordelaise it works beautifully on steak. Think of a peppercorn sauce on crack!!! Next time I'm gonna grind em a bit in the old mortar and pestle. They are definitely more perfumey than regular peppercorns so, it can become overpowering pretty quickly. Overall though I'd give it two thumbs up!!!

  • Like 1
  • Props 1
Link to comment
Share on other sites

On 2/2/2021 at 12:31 PM, where said:

I’ve always strained bordelaise but I like how rustic that looks, I’d probably avoid eating the whole peppercorns cause I’m a bitch. That sourdough tho.

I typically strain twice by this point, at work I would let it simmer for a few hours then strain into a new pot and continue reducing then strain again once finished. At home, it's whatevs.

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

 Share

×
×
  • Create New...