At 11/18/19 04:37 PM, FineSkylark wrote:I think I found Bu at a thrift store? I can't really remember anymore haha.
That's awesome.
Gotta stop by more thrift stores...
At 11/18/19 06:41 AM, Cyberdevil wrote:At 11/17/19 06:32 PM, Prinzy2 wrote:Tenderloin steak bites, sauted green peppers, good potatoes and mushrooms.
Accompanied by Mr. Wick.
I imagine Mr. Wick would approve!
Indeed. After the steak was cooked, I used brandy to deglaze the pan, added some butter, and tossed the peppers in the sauce. Most people I know use the vegetables to flavor the meat, I did the opposite and it turned out pretty good.
I should also mention, drank a bottle of Cava along with it.
At 11/18/19 09:05 PM, Prinzy2 wrote:Indeed. After the steak was cooked, I used brandy to deglaze the pan, added some butter, and tossed the peppers in the sauce. Most people I know use the vegetables to flavor the meat, I did the opposite and it turned out pretty good.
I should also mention, drank a bottle of Cava along with it.
Ah nice. XD Seems similar to how fish broth really enhances pretty much any vegetable soup hmm. Good techniques for omnivores.
Just so you know though Mr. Wick's drinksĀ of choice seems to be Blanton's bourbon.
At 11/19/19 06:38 AM, Cyberdevil wrote:Just you know though Mr. Wick's drinksĀ of choice seems to be Blanton's bourbon.
I know, it's just the worst. They should have made it Pappy Van Winkle. It's like Bond having a shaken martini, I just cry on the inside.
At 11/19/19 09:50 AM, Prinzy2 wrote:I know, it's just the worst. They should have made it Pappy Van Winkle. It's like Bond having a shaken martini, I just cry on the inside.
Surely Mr. Wick would approve though. He never cries on the outside.
At 11/24/19 12:20 AM, Peaceblossom wrote:I dug up the two most important books of my culinary career. Anyone here who's serious about wanting to be a good cook should pick these up.
Also, don't read Kitchen Confidential by Bourdain unless you have the wherewithal to see it as entertainment and not a how-to guide.
Bonus pic of my book where co-workers signed it:
Why get a book when I could just read a middle aged women's life story before I get to the recipe for her mediocre and slightly seasoned chicken dinner that her kids refuse to eat online for free!
At 11/24/19 12:20 AM, Peaceblossom wrote:
Bonus pic of my book where co-workers signed it:
The hell does he have against mustard?!?
Mustard is great on everything.
At 11/24/19 08:06 PM, Peaceblossom wrote:At 11/24/19 08:03 PM, Prinzy2 wrote:At 11/24/19 12:20 AM, Peaceblossom wrote:Bonus pic of my book where co-workers signed it:
The hell does he have against mustard?!?
Mustard is great on everything.
Our chef used to put it literally everywhere. Is mustard versatile? Absolutely. Does it belong in every dish on the menu? Debatable. Probably not though. Dude just loved mustard, not sure why.
One awesome trick I learned was eating it with spicy food. I can't bear anything hotter than Frank's, so I'll mix in mustard with whatever I'm dipping in and the heat disappears after a gulp of beer or milk, or whatever I'm drinking. Everyone always says sour cream or yogurt, but the heat always creeps back after a few seconds. Not with mustard though.
Sometimes I cook mango and lime-infused grilled salmon fillet with roasted red peppers (it can be orange and yellow per my preferences--green just isn't as sweet) and sauteed red onions (both salted but not the salmon) because 1) it tastes good and 2) consumers of this dish produce bowel movements that are satisfactory to me.
Again, I cook this fairly often already, sometimes adding lemons for additional flavoring and garnishing, plus mushrooms and capers. I simply didn't have them on me yesterday.
The above picture is from after I made this last night shortly after work. It was originally sent as part part of a private convo I was having, but I figured I'd post it here if anyone wanted to make this themselves.
Former iron fist mod of the NG Featureless Chat from May 23, 2012 to May 4, 2014.
At 11/28/19 08:28 PM, Kiwi wrote:
š§š„
I know these cracker, cheese, and meat spreads are a dime a dozen, but they are so god damn delicious. I'll eat the whole thing to myself in one sitting.
At 12/2/19 12:01 PM, CoachFro wrote:At 11/28/19 08:28 PM, Kiwi wrote:
š§š„
I know these cracker, cheese, and meat spreads are a dime a dozen, but they are so god damn delicious. I'll eat the whole thing to myself in one sitting.
Ditto, I find they make great in-between meal snacks. Went to Costco yesterday and bought a whole bunch of different cheese. Mostly aged chedder, some brie, goat cheese. Cured meats I can get in my home town, schinkenspeck and westphalian ham are a couple of the more exotic meats I'll get.
At 11/24/19 12:20 AM, Peaceblossom wrote:Bonus pic of my book where co-workers signed it:
Nice. Are these books what pretty much everyone within said profession usually start with? Or more so a particular selection of many many conflicting strains of cooking wisdom? Will definitely keep an eye out.
Dude just loved mustard, not sure why.
Health benefits maybe? It's a killer at keeping away colds too.
At 11/24/19 08:12 PM, Prinzy2 wrote:One awesome trick I learned was eating it with spicy food. I can't bear anything hotter than Frank's, so I'll mix in mustard with whatever I'm dipping in and the heat disappears after a gulp of beer or milk, or whatever I'm drinking. Everyone always says sour cream or yogurt, but the heat always creeps back after a few seconds. Not with mustard though.
To combat spice with spice hmm. Interesting. Turned to Google for possible explanations and discovered chili mustard is a thing too...
At 11/30/19 02:59 PM, GoryBlizzard wrote:2) consumers of this dish produce bowel movements that are satisfactory to me.
Never thought the cooking crew would start going there too. XD
The above picture is from after I made this last night shortly after work. It was originally sent as part part of a private convo I was having, but I figured I'd post it here if anyone wanted to make this themselves.
Looks a bit charred but sounds tasty! Will definitely try this some time. New flavors.
And hell yeah goat cheese is the goat cheese.
Gotta start posting some more pictures... here's some salmon with dill and chili, sunflower sallad and home grown almond potatoes. Brushed fish skin tastes great when fried up a bit too.
At 12/8/19 09:20 AM, Cyberdevil wrote:At 11/24/19 08:12 PM, Prinzy2 wrote:One awesome trick I learned was eating it with spicy food. I can't bear anything hotter than Frank's, so I'll mix in mustard with whatever I'm dipping in and the heat disappears after a gulp of beer or milk, or whatever I'm drinking. Everyone always says sour cream or yogurt, but the heat always creeps back after a few seconds. Not with mustard though.
To combat spice with spice hmm. Interesting. Turned to Google for possible explanations and discovered chili mustard is a thing too...
Mustard is an emulsifier, so it has properties to bind oil and water together. So it'll take the capsaicin and bind it to whatever you eat or drink after. Resulting in a burn that doesn't come back like it usually does (for me at least).
At 12/8/19 09:22 AM, Cyberdevil wrote:Never thought the cooking crew would start going there too. XD
I just know that everyone is what they eat and if we eat well, we shit well.
Looks a bit charred but sounds tasty! Will definitely try this some time. New flavors.
One of the frying pans I use to make this usually results in less charring. But I was already craving this and that pan was in the dishwasher. Plus, what matters is the intensely orgasmic flavoring. I often add mushrooms, capers and lemons like I said. What I posted is what I'd consider to be the bare minimum. You shouldn't be disappointed.
Former iron fist mod of the NG Featureless Chat from May 23, 2012 to May 4, 2014.
At 12/8/19 10:56 AM, Prinzy2 wrote:Mustard is an emulsifier, so it has properties to bind oil and water together. So it'll take the capsaicin and bind it to whatever you eat or drink after. Resulting in a burn that doesn't come back like it usually does (for me at least).
You're better than Google man! :D Nice. Great info.
Was reading up on the difference between chili and horseradish/wasabi a while ago, being that the former contains 'more fat soluble compounds that easily penetrate the cells of the tongue and activate more pain receptors than wasabi does. So that creates a longer lasting, painful burning sensation.
I believe they also came to the conclusion that water is more efficient than milk with one, and viceversa with the other, whether it was the fat-soluble kind or no, with the way the proteins bonded, something like that... need to start memorizing this shizzle properly.
At 12/8/19 10:57 AM, GoryBlizzard wrote:I just know that everyone is what they eat and if we eat well, we shit well.
That is true! Most people just maybe don't consider bowel movements as much with their cooking.
One of the frying pans I use to make this usually results in less charring. But I was already craving this and that pan was in the dishwasher. Plus, what matters is the intensely orgasmic flavoring. I often add mushrooms, capers and lemons like I said. What I posted is what I'd consider to be the bare minimum. You shouldn't be disappointed.
That sounds amazing. :) Curious what kind of pan you use for this stuff? Huge fan of cast iron myself, it just seems to bring out tastes more than any other material. Plus health benefits, iron and what-not.
But those really don't handle dishwashers.
At 12/8/19 12:10 PM, Cyberdevil wrote:At 12/8/19 10:56 AM, Prinzy2 wrote:Mustard is an emulsifier, so it has properties to bind oil and water together. So it'll take the capsaicin and bind it to whatever you eat or drink after. Resulting in a burn that doesn't come back like it usually does (for me at least).
You're better than Google man! :D Nice. Great info.
Too much food Network lol. Mustard is also my secret ingredient in a vinaigrette, keeps everything together while I toss the salad. :3
At 12/8/19 12:34 PM, Prinzy2 wrote:Too much food Network lol. Mustard is also my secret ingredient in a vinaigrette, keeps everything together while I toss the salad. :3
Nice. I just occasionally throw it in soups at this point. May experiment.
At 12/8/19 12:42 PM, Peaceblossom wrote:They're sort of the gold standard introductory books for professionals.
Good to know.
At 12/8/19 12:12 PM, Cyberdevil wrote:That sounds amazing. :) Curious what kind of pan you use for this stuff? Huge fan of cast iron myself, it just seems to bring out tastes more than any other material. Plus health benefits, iron and what-not.
But those really don't handle dishwashers.
Between cast iron, aluminum and stainless steel, it doesn't really matter to me. I forgot to say that baking the fillet works well too. I'd say every component that makes up the dish is a highlight. I will be making some tonight.
Former iron fist mod of the NG Featureless Chat from May 23, 2012 to May 4, 2014.
At 12/8/19 01:13 PM, GoryBlizzard wrote:Between cast iron, aluminum and stainless steel, it doesn't really matter to me. I forgot to say that baking the fillet works well too. I'd say every component that makes up the dish is a highlight. I will be making some tonight.
Nice. Always been a bit careful about cooking with aluminum with sour foods, but supposedly anodized cookware should be alright. That's how it should be. :) Awesome.
Fermented herring here tonight. Don't think I'll take any pictures...
At 12/8/19 09:23 PM, Peaceblossom wrote:Got some fancy brunch buffet this morning at the end of a weekend out of town. Here's my desert and charcuterie :)
Yes those are sour patch kids
Aaa all those carbohydrates! XD Looks awesome.
Sour patch kids a common things at buffets over there?
At 12/9/19 08:03 AM, Peaceblossom wrote:First time I've ever seen it, haha.
Aight. XD We don't have them at all here, buffet or no, so you never know...
Is candy a common thing at buffets over there though? May be cultural differences.
At 12/9/19 02:55 PM, Peaceblossom wrote:I've honestly never seen it. They had extra stuff for kids because it was a holiday brunch and not their regular one. The buffet was pretty intense with several meaty carving stations. It was all a little nicer than your average brunch buffet.
Ah right, kids buffets, maybe those do have such things. Was thinking maybe y'all just eat a lot more candy over there, stereotypes don't make it seem totally implausible. ;)
Sounds nice. Christmas times closing in so hoping for one or two buffets here too soon...
Trying some potato pancakes with fried eggs and red onion, lemon peel, parsley...
Lithuanian inspirations.
Christmas themed trailmix for a Christmas party later today
At 12/14/19 03:08 AM, Kiwi wrote:Christmas themed trailmix for a Christmas party later today
This looks addicting...
