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Woof! Woof! posted:Chicken Eden Isle was a standard gig growing up for me in the upper midwest. Dried beef and cream of mushroom are amazing. The above interpretation has me scratching my head, however. Outside of the chicken, nothing on the plate has much to do with Chicken Eden Isle. I mean I guess you've got prosciutto, but you also have no dried beef, no cream of anything, no sauce even. The whole thing is just very sterile looking. This was more of an experiment than anything, but thank you for the feedback. I grated some beef bouillon and sprinkled it on the chicken breast before sealing it in the bag for sous vide; the flavor of beef was there but pretty subtle. You're right about no cream and no mushroom though. And you're right about it looking sterile. It'll be better next time.
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Jun 24, 2015 06:31
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Well, it happened again last night... :/   BBQ chicken, asparagus, beans'n'rice.
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Jun 24, 2015 12:46
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Grill envy 
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Jun 24, 2015 15:47
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That's some drat fine looking chicken
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Jun 24, 2015 15:49
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DiomedesGodshill posted:This was more of an experiment than anything, but thank you for the feedback. I grated some beef bouillon and sprinkled it on the chicken breast before sealing it in the bag for sous vide; the flavor of beef was there but pretty subtle. You're right about no cream and no mushroom though. And you're right about it looking sterile. It'll be better next time. I definitely like the proscuitto wrap. I just bought some transglutaminase and i'm totally gonna try to steal that idea and glue some proteins. Like do a whole chicken with skin made out of proscuitto, just for the gently caress of it.
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Jun 24, 2015 17:13
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The things I've cooked the last few weeks! Sous vide chicken wings, taken out of the bath and deep fried till crispy and golden at 400F, then tossed in butter+Frank's.  Handmade pizza dough, which was then turned into:  Mortadella pizza on garlic olive oil and mozzarella with some pistachio chunks, drizzled with a pistachio+EVOO blend after bake.  Steak and eggs! Sous vide ribeye covered in roasted asparagus, a sous vide poached egg, and some hollandaise. From another angle with broken-egg moneyshot: 
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Jun 24, 2015 20:29
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Nur_Neerg posted:From another angle with broken-egg moneyshot: drat that looks great, i wish my wife didn't hate asparagus 
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Jun 24, 2015 20:39
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Kumbamontu posted:drat that looks great, i wish my wife didn't hate asparagus they have divorce for a reason, you know?
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Jun 24, 2015 20:41
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Fetus Tree posted:they have divorce for a reason, you know? to be fair I hate mushrooms and she loves them, so we each have our own unique faults
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Jun 24, 2015 20:44
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Nur_Neerg posted:The things I've cooked the last few weeks! Yeah, this is all awesome - and dang, those chicken wings. They're pretty much my official weakness. Had a bit of a craving for couscous, so decided to make some.   African-spiced pork loin, garlic, paprika and lemon couscous (It's one I've done a couple of times and it's kind of comfort food; rich and warming), baby courgette quickly fried in garlic infused olive oil (just a nice, quick hot infuse and then salted), wilted spinach, mint and coriander sauce for some extra acid, and a dusting of cayenne pepper. Served with a glass of tempranillo.
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Jun 24, 2015 20:45
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SERIOUSLY, I NEED AN INTERVENTION! Make me boil something, fry something, anything to pull me from this spiral of charcoal!  Zucchini & golden squash medley, spicy turkey sausage, wine and cheese pork sausage, and venison tenderloin. 
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Jun 25, 2015 03:13
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Brawnfire posted:SERIOUSLY, I NEED AN INTERVENTION! Make me boil something, fry something, anything to pull me from this spiral of charcoal! You don't need a goddamn intervention. You need more coals.
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Jun 25, 2015 06:38
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Olpainless posted:You don't need a goddamn intervention. You need more coals. I did and do actually, I had to stretch the end of a bag and add char from the fire to finish grilling the pineapple
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Jun 25, 2015 13:18
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LUX eh? You a Rochester native as well?
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Jun 25, 2015 14:56
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atothesquiz posted:LUX eh? You a Rochester native as well? That I am! Everyone has a LUX glass in this town. You may have noticed a Genesee Cream Ale glass in a previous photo, also.
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Jun 25, 2015 15:03
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Hello, been a long long time since I logged on here, finally bothered to get a password reminder. Hope you like my rubbish phone pics and ghetto food. Sorry for the big pictures, if someone could explain to me how you post those thumbails that expand when you click them on here, I'd be very greatful, as would I think! BBQ'd minted lamb steaks with pan fried potatoes, bacon, peas, onions and mushrooms.  Black pudding potato cakes, deep fried with poached eggs and 'salad'.  Double bacon 'cheeseburger' with deep fried frozen waffle fries, fake cheese slices and fried onions. I was drunk as hell making the burger so I'm sorry it's not presented on a plate! Filosofem fucked around with this message at 16:07 on Jun 25, 2015 |
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Jun 25, 2015 16:01
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Filosofem posted:if someone could explain to me how you post those thumbails that expand when you click them on here, I'd be very greatful, as would I think! You use "timg" instead of "img", eg. code:
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Jun 25, 2015 16:05
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Tiggum posted:You use "timg" instead of "img", eg. Brilliant, thanks a lot. Edited 
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Jun 25, 2015 16:07
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Filosofem posted:
Dang man go post that sexy in the burger thread, that's hot poo poo.
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Jun 25, 2015 16:59
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Filosofem posted:
It's beautiful... And I'll be burgering for lunch now because of it.
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Jun 25, 2015 18:06
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Burgin' hard right now
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Jun 25, 2015 18:23
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Why is it a 'cheeseburger' instead of a cheeseburger? And why 'salad' instead of salad? e: it almost reminds me of dwarf fortress. quote:The !!baked alaska!! has been brought by the waiter CrazySalamander fucked around with this message at 22:50 on Jun 25, 2015 |
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Jun 25, 2015 22:46
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Another! Sous vide salmon w/ crisped skin, butternut squash risotto, sauteed asparagus, brie stuffed roasted mushrooms, roasted garlic potatoes.
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Jun 25, 2015 23:08
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CrazySalamander posted:Why is it a 'cheeseburger' instead of a cheeseburger? And why 'salad' instead of salad? I said, 'cheeseburger' because it's those crappy (yet awesome) processed cheese slices that probably contain about as much cheese as a grain of rice. I said 'salad' because it's nothing more than some spinach leaves, rocket leaves, a tiny bit of red pepper and cucumber. I'm not sure what the definition of salad is but there's pretty much nothing too mine so I used the term loosely. Thanks for the positive comments, gives me a little bit more confidence in the kitchen.
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Jun 25, 2015 23:36
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mFilosofem posted:I said, 'cheeseburger' because it's those crappy (yet awesome) processed cheese slices that probably contain about as much cheese as a grain of rice. I said 'salad' because it's nothing more than some spinach leaves, rocket leaves, a tiny bit of red pepper and cucumber. I'm not sure what the definition of salad is but there's pretty much nothing too mine so I used the term loosely. What you made was a cheeseburger and salad by the majority of goodness fucked around with this message at 05:22 on Jun 26, 2015 |
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Jun 26, 2015 05:13
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i'd like to know which countries that doesnt qualify as a cheeseburger and salad in please
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Jun 26, 2015 05:17
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Nur_Neerg posted:Another! Sous vide salmon w/ crisped skin, butternut squash risotto, sauteed asparagus, brie stuffed roasted mushrooms, roasted garlic potatoes. How long/what temp did you sous vide this? I'm always scared of loving it up from a failed attempt. Also dat mushroom recipe.
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Jun 26, 2015 05:24
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Filosofem posted:I said, 'cheeseburger' because it's those crappy (yet awesome) processed cheese slices that probably contain about as much cheese as a grain of rice. Oh see that's a "cheese"burger. As opposed to a veggie cheese"burger" or a vegan "cheese" "burger" or a molecular gastronomy "cheeseburger" (which is beef foam or something I dunno)
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Jun 26, 2015 16:15
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Filosofem posted:
Nice salad. Hasslebacked gratin  Mooooooore pizza  Getting the hang of shaping now.
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Jun 26, 2015 17:10
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Made Nutella cookies yesterday. Sure, the plate I put them in could look better, but goddamn it was like eating hazelnut brownies. Crackly outside and chewy inside. 
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Jun 26, 2015 19:05
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Pooncha posted:Made Nutella cookies yesterday. whats that weird looking thing in the middle
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Jun 26, 2015 19:10
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An almond. Chewy nutella cookies does sound good, would you mind sharing the recipe?
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Jun 26, 2015 19:12
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Almond, mostly for garnish. Though after tasting a cookie I might chop some almonds in the batter to counteract the sweetness. Here's the site: http://kirbiecravings.com/2014/05/4-ingredient-chewy-nutella-cookies.html Very easy to make. Just dump all ingredients in, mix until there's no more white or yellow, make balls, put on sheet. The actual baking's almost an afterthought.
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Jun 26, 2015 19:24
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Brawnfire posted:Oh see that's a "cheese"burger. As opposed to a veggie cheese"burger" or a vegan "cheese" "burger" or a molecular gastronomy "cheeseburger" (which is beef foam or something I dunno) It all makes sense now. I shall get it right from now on.
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Jun 26, 2015 19:29
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Plinkey posted:How long/what temp did you sous vide this? I'm always scared of loving it up from a failed attempt. I tried 130 for 20 minutes that time out of curiosity, came out a nice med/med-rare. I've done 125 before for the same time and really enjoyed it as well, but I really dig on rare fish. Hot pan with a little oil after it came out of the bath, just long enough to get some crisp to the skin. The mushrooms I just stemmed and lightly washed, then added a cube of brie, some minced garlic, and a drizzle of EVOO. Stuck the pan in the oven for about 10 minutes while it was at 400F cooking the taters, then swapped it over to broil to finish for a couple minutes. Pretty tasty, would try again sauteeing the garlic with some green onions and deglazing with white wine. Also debated putting some raisins over the top between the bake and broil.
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Jun 26, 2015 20:08
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That looks fantastic. What's the cheese?
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Jun 27, 2015 01:51
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A friend and I made a cake for a rehearsal dinner. It is vanilla yellow cake with chocolate frosting.
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Jun 27, 2015 06:20
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mich posted:A friend and I made a cake for a rehearsal dinner. It is vanilla yellow cake with chocolate frosting. This is beautiful, are you a professional?
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Jun 27, 2015 13:20
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Thats a very good looking cake but jesus the term 'Rehearsal Dinner' is the most first world privileged gently caress-the-poor thing I've ever heard.
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Jun 27, 2015 13:23
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VelociBacon posted:Thats a very good looking cake but jesus the term 'Rehearsal Dinner' is the most first world privileged gently caress-the-poor thing I've ever heard. It is possible you don't know what that is, are you non-American? It's a pretty normal thing. Weddings here usually have a wedding rehearsal, and then you throw a small dinner. It's not, like, for dinner-having practice.
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Jun 27, 2015 13:26
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