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Home Made Food Flex Off


Mercer
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  • 2 weeks later...
  • 2 weeks later...

PXL_20210205_003430943.thumb.jpg.affb3507556e985b9ab2ae7cddd17850.jpg

Some white breadPXL_20210205_204946044.thumb.jpg.57b783761ec9419b2cd0783ec3c39e58.jpg

Pb&j on some of that fresh white bread. Homemade apricot jam, fresh ground peanut butter.

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Hokkaido buns(japanese milk bread)

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Burger and a salad, caramelized onion jam, havarti, iceberg, aioliPXL_20210216_204008772.thumb.jpg.277b8ad36baf69b4f6d8667fe9f24e94.jpg

English muffinsPXL_20210216_203955363.thumb.jpg.fd048bdd3b9c810fcda5ea8bb67e2143.jpg

Home made toaster strudels, puff dough filled with a ras el hanout spiced blueberry jam

 

 

 

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3 hours ago, Deine Mudder said:

All your stuff is on a whole different level @itsallafarce!

 

Are you familiar with https://ladyandpups.com ?

 

Thanks, I have a pretty extensive culinary background. Been cooking professionally for the last 15 years ago. Still learning all the time though. Especially with baking and pastry! Haven't heard of that site. I'll have to check it out.

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4 minutes ago, itsallafarce said:

Thanks, I have a pretty extensive culinary background. Been cooking professionally for the last 15 years ago. Still learning all the time though. Especially with baking and pastry! Haven't heard of that site. I'll have to check it out.

 

I used to work in design all day, and I don't know if it was the design work itself, or being stuck in a cubicle but when I got off work the last thing I wanted to think about was line and color. I'd imagine working in the culinary arts field would have a similar effect. Then again, I couldn't imagine eating processed food after preparing, and being surrounded by much better food regularly. Plus there's the full creative license perk, but I guess my point is you'd have to be pretty devoted to benefit from that.

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6 hours ago, Mercer said:

 

I used to work in design all day, and I don't know if it was the design work itself, or being stuck in a cubicle but when I got off work the last thing I wanted to think about was line and color. I'd imagine working in the culinary arts field would have a similar effect. Then again, I couldn't imagine eating processed food after preparing, and being surrounded by much better food regularly. Plus there's the full creative license perk, but I guess my point is you'd have to be pretty devoted to benefit from that.

It really is close to being an obsession. Borderline a problem. However, at home is sometimes the best time to be creative. There are so many distractions while in the restaurant.  I never wrote menus and hardly tested  new recipes while at work. It does lead to burn out though if I'm not careful. Through covid I've had a lot of time to think of new ways to be better at time management. Hopefully when the time comes I can put those thoughts to action. But yeah, sometimes when I'm at home cooking was the last thing I wanted to do.

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  • 3 weeks later...

Made bagel and cured steelhead the other day. I cured the steelhead in a vac bag for 24hrs, dried in the fridge unwrapped for 24hrs then cut it into blocks and froze it. I forgot about it for a while but damn is it good!!! Garnished with avocado, shaved onion, pickled jalapenos and chive.

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