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guppy posted: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. I'm Canadian. I took it to mean a wedding rehearsal where they even rehearse the cake cutting part 'just to make sure' they cut it right on the day of. If its a cake to thank the people for attending a wedding rehearsal that makes more sense.
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Jun 27, 2015 13:29
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plasmoduck posted:That looks fantastic. What's the cheese? Chunks of feta.
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Jun 27, 2015 15:46
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  Pork loin marinated in soy and shaoxing; pan-fried leek and king oyster mushroom; braised shallot and shiitake; pickled shimeji; puffed pearl barley; szechuan pepper, garlic and chive finished sauce (made from the braising liquid.) A bit of love to the umami flavour, and to the wonderful allium and mushroom. (And a dram of Glenfarclas 15 to accompany.) mich posted:A friend and I made a cake for a rehearsal dinner. It is vanilla yellow cake with chocolate frosting. That's absolutely beautiful. Are you making the cake for the married couple-to-be?
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Jun 27, 2015 17:22
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VelociBacon posted:I'm Canadian. I took it to mean a wedding rehearsal where they even rehearse the cake cutting part 'just to make sure' they cut it right on the day of. If its a cake to thank the people for attending a wedding rehearsal that makes more sense. 
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Jun 27, 2015 17:35
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Skirt steak with balsamic, rosemary, and black pepper, grilled peppers and onions, and asparagus. I forgot how much I missed having a grill.  
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Jun 28, 2015 14:03
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VelociBacon posted:I'm Canadian. I took it to mean a wedding rehearsal where they even rehearse the cake cutting part 'just to make sure' they cut it right on the day of. If its a cake to thank the people for attending a wedding rehearsal that makes more sense. To be entirely fair, the American wedding-industrial complex is absolutely insane enough that this sounds plausible.
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Jun 28, 2015 21:13
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charliebravo77 posted:Skirt steak with balsamic, rosemary, and black pepper, grilled peppers and onions, and asparagus. hoo-yeah!
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Jun 28, 2015 21:31
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guppy posted:This is beautiful, are you a professional? Olpainless posted:That's absolutely beautiful. Are you making the cake for the married couple-to-be? Thanks! Nah, not a pro, just like to bake. And no, the groom's mother commissioned us to do the rehearsal dinner cake. We did make a wedding cake for a friend last month. Today we put together this for a weekly Sunday Supper I host with friends! 
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Jun 29, 2015 06:51
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Sweet Custom Van posted:To be entirely fair, the American wedding-industrial complex is absolutely insane enough that this sounds plausible. It is insane, but on the other hand half my family is Australian, the other half is Canadian, and at every single wedding I've ever been to in both countries for family and friends there's been a rehearsal dinner so I don't think this concept is in any way unique to America (for at least the last fifteen years or so)...
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Jun 29, 2015 09:47
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mich posted:Thanks! Nah, not a pro, just like to bake. And no, the groom's mother commissioned us to do the rehearsal dinner cake. We did make a wedding cake for a friend last month. Lovely and amazing.
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Jun 29, 2015 17:53
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mich posted:
Absolutely love it. Smoked Mackerel, Beetroot Olive and Blood Orange Salad, Pickled Golden Beetroot, Horseradish Creme Fraiche.  Burger  Grilled Meat Pizza. It's not circular because it's rustic.  Pork and Roast Garlic meatballs, Cherry Tomato sauce.  Potato Salad, Borage and Chervil flowers.  Purple & Green Cauliflower Cheese with Rigatoni.  Salad of Compressed Watermelon, English Cucumber, French Radish, Thai Dressing. 
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Jun 29, 2015 18:31
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I did something NOT on the grill!!!! BURRITO NIGHTTTTT (SON) I think my lens has a smudge on it  delicious chicken thighs simmered in salsa and shredded, great fistfuls of cilantro mixed in  todo en su lugar  The final product
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Jun 29, 2015 20:42
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Yummy, yummy, yummy I got* love in my tummy and I feel like a-lovin' you. *wish I had
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Jun 29, 2015 20:43
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 I got some activa in the mail so I butchered a chicken and bonded the breast meat with some speck to make a sort of roulade. I also roasted the skin into crackling, and frenched the drumsticks. Served it in mushroom broth concentrate with chanterelles. Immersion circulated carrots and roast baby squashes, too.
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Jun 29, 2015 21:38
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That looks wonderful.
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Jun 30, 2015 01:11
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 Did a batch of wings. Sous vide for 2 hours first at 170°F and then into 400°F oil. A quick toss in Frank's to finish.
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Jun 30, 2015 01:51
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That seems like a bit more trouble than Frank's hot wings are worth.
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Jun 30, 2015 02:08
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Charles Bukowski posted:That seems like a bit more trouble than Frank's hot wings are worth. You sound like maybe you don't really like wings.
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Jun 30, 2015 02:18
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 What's wrong with throwin' em in a pan bro? Tastes good to me. Just trying to get some miles out of your fancy french water bath machine? That I can understand. I did some cooking last night that I'm pretty proud of, they turned out great!   
Charles Bukowski fucked around with this message at 02:48 on Jun 30, 2015 |
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Jun 30, 2015 02:34
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Charles Bukowski posted:That seems like a bit more trouble than Frank's hot wings are worth. Who cares.
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Jun 30, 2015 04:19
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Veritek83 posted:
how long did the jizz take?
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Jun 30, 2015 04:30
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Veritek83 posted:
Was the skin nice and crispy and the fat rendered out?
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Jun 30, 2015 04:45
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I'm not even going to bother quoting, the last two pages of everything are amazing. Also, without calling out names, those of you in said last two pages who did hamburgers...off to the Burg thread for you, they are all amazing looking.
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Jun 30, 2015 11:19
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No dinner post, not a lunch post, but it's food, and I cooked it! There's a nameless "hot pepper" plant in my garden, that produces big peppers that are incredibly inconsistent on the scoville scale, so I figured I'd use 4 of them and mix them up with some spanish red peppers (the smaller ones) to make some sambal. It's the first sambal I've ever made, so I pretty much used everything I like in a good sambal and went from there:  chopped up a couple of red onions in a small food processor-thingy, and baked it in some olive oil, then I chopped the peppers, some garlic and a bit of fresh ginger, and added it to the onions. Cooked it down with brown sugar and lime juice, added some shrimp paste and ketjap (sweet indonesian soy sauce) to get a better taste, and in the end it was just a matter of adding the right amount of lime juice and ketjap to get a really nice sambal. At first it tastes like a sweet ayvar, and then the pepper kicks in and lingers, I like it. I'll probably never be able to replicate it, but it was a nice project anyway. paraquat fucked around with this message at 13:09 on Jun 30, 2015 |
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Jun 30, 2015 13:07
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how much better do chicken wings that take over two hours to prepare taste compared to chicken wings that take like 20 minutes
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Jun 30, 2015 14:11
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VelociBacon posted:I'm Canadian. I took it to mean a wedding rehearsal where they even rehearse the cake cutting part 'just to make sure' they cut it right on the day of. If its a cake to thank the people for attending a wedding rehearsal that makes more sense. 
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Jun 30, 2015 14:17
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Fetus Tree posted:how much better do chicken wings that take over two hours to prepare taste compared to chicken wings that take like 20 minutes Sous vide = 3 minutes of work to vacuum seal and plunk into water bath, 1 hour 57 minutes of doing nothing. God forbid somebody spend an extra three minutes to try to make something in any way better than the lowest common denominator.
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Jun 30, 2015 14:48
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rj54x posted:Sous vide = 3 minutes of work to vacuum seal and plunk into water bath, 1 hour 57 minutes of doing nothing. so i am guessing that they arent that much better then since instead of answering the question you stamped your foot like a literal child
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Jun 30, 2015 14:49
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Fetus Tree posted:so i am guessing that they arent that much better then since instead of answering the question you stamped your foot like a literal child Nah, never had them so I can't say. I just think you're an insufferable twat who gets mad in the cooking thread because people are cooking things.
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Jun 30, 2015 14:51
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rj54x posted:Nah, never had them so I can't say. I just think you're an insufferable twat who gets mad in the cooking thread because people are cooking things. you're literally the only one thats mad here lol you might wanna peep my like 5-6 posts ITT because none of them sound mad 
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Jun 30, 2015 14:52
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Veritek83 posted:
did you for real eat your sous vide wings with shelf-stable ranch? lol
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Jun 30, 2015 14:56
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looks like hidden valley original. the good stuff.
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Jun 30, 2015 14:58
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would've been nice if he'd frenched them for presentation
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Jun 30, 2015 14:59
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Hell Yeah posted:looks like hidden valley original. the good stuff. cna you... sous vied ranch? 
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Jun 30, 2015 15:01
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ok all kidding aside, im not mad but, it just seems weird to cook and prepare something for over two hours and then dunk it in squeeze bottle ranch and $3 hot sauce
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Jun 30, 2015 15:05
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The sous vide thing is strange and alien to me altogether, but I'd assume it's more about texture than the flavors which seem to be classic ranch and franks. E: I prefer bleu cheese
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Jun 30, 2015 15:07
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i bet the ranch made a fart noise when it came out of the bottle
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Jun 30, 2015 15:11
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im full of poo poo posted:i bet the ranch made a fart noise when it came out of the bottle depends on the bottle type
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Jun 30, 2015 15:12
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Good point, in this case I'm the rear end in a top hat. That said, I think the idea is that the sous vide process helps render the fat from the wing, which in turn means that you can get crispy skin faster when frying. Which in turn means you don't have to fry as long, so the meat is less overcooked by the time the skin is crispy. So, you get both crispier skin and juicier meat. Kind've the same idea that Alton Brown espouses in his chicken wing recipe, which involves steaming to render the fat first (though that method is tinfoil hat levels of crazy and makes the sous vide method look infinitely more sane in comparison).
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Jun 30, 2015 15:14
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i think most of us understand the concept behind sous vide chicken wings it's just kind of humorous that he worked 2 hrs preparing them and then served them with squeezy bottle ranch. *squeezes almost empty bottle of hidden valley original on wagyu beef made with gold flakes pfft fffft ft ft ft*
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Jun 30, 2015 15:25
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