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At 10/27/19 10:03 AM, Cyberdevil wrote:At 10/25/19 05:08 PM, Kiwi wrote:Really happy with how these cookies turned out; white chocolate chip pumpkin cookies.
Looking good here too. :) Is that the almost-all-visible recipe right above it?
Nope! That's a cutting board that's decorated in measurement swaps/substitutes for quick reference!
At 10/27/19 01:47 PM, Kiwi wrote:Nope! That's a cutting board that's decorated in measurement swaps/substitutes for quick reference!
Aha. XD
At 10/27/19 12:20 PM, Peaceblossom wrote:It's totally doable to do this on your own. The only fancy equipment involved was an immersion circulator which wasn't really a necessity to the dish. We cooked our veggies this way for convenience mostly. Plating food is a skill you need to learn over a long period of time, and plating techniques come in and out of fashion all the time. None of the items were particularly difficult to prepare.
That being said, if you're really serious about cooking at this calibre you could ask to do something called a "stage" (pronounced stahj) at a fancy restaurant. A couple 8 hour days of deliberate practice and watching the pros will boost anyone's game. You'll see that the better a cook is, the less they actually touch their food or inspect it while it's cooking. Fewer steps and simpler ingredients makes a cook great.
Solid advice. I definitely check on my cooking way too much.
Think I'd do alright with the art of presentation, but getting just the right texture and all... that seems like the practice required part. I've learned a bit of plating technique (didn't know that was the term though). Cupping rice, the sprinkle thing, decorative grating and slicing, carrot flowers and what-not. So much fun stuff you can try there.
I think the thing is I just don't have such a surplus of herbs and vegetables at home all the time. Feels like you need at least a little fresh herbs, and a few ingredients of varying color, to make it look good. Anyway, I'll post some attempts later on, might be interesting.
At 10/27/19 05:38 PM, Peaceblossom wrote:A lot of stores now will sell a mixed container of microgreens or edible flowers. They'll keep damn near a week in the fridge. They look cool on plates and a lot of them have an intense or interesting flavor.
I have seen mixed bags with a little green and purple, but not sure they have flowers over here... they should though! Summer time we usually have some of our own to sprinkle on. I'll keep an eye out.
At 10/27/19 05:38 PM, Peaceblossom wrote:A lot of stores now will sell a mixed container of microgreens or edible flowers. They'll keep damn near a week in the fridge. They look cool on plates and a lot of them have an intense or interesting flavor.
Regarding those edible flowers... summer's awesome. :)
At 10/27/19 09:58 AM, Cyberdevil wrote:I haven't really baked anything in a while now, but this might be the inspiration required to start again... going gluten-free kind of messed things up in that regard at first. All traditional recipes were suddenly obsolete. Experimenting a bit I realized you can just swap out certain ingredients and basically get the same results.
hell yeah!! get in here with me....share those baked goods! ;)
and thanks for sharing the tips in case i'm ever baking for someone who's gluten free!
At 10/27/19 09:40 PM, Kiwi wrote:hell yeah!! get in here with me....share those baked goods! ;)
and thanks for sharing the tips in case i'm ever baking for someone who's gluten free!
I'ma get baking some day soon. :P
Sure thing. Might take some trial and error to get things perfect but should be doable!
At 10/28/19 09:56 PM, Peaceblossom wrote:Some bomb ass chilli
Nice! A little edible flowers (or other alternative decor on top there) and it'd be just perfect. :P
I have been cooking lots of good things up in the kitchen; creamy chicken soup covered pork chops, chicken with a lemon zest, roasted potatoes, green beans from the garden
and I even roasted/tried pumpkin for the first time ever, and I topped it with brown sugar and cinnamon and it was warm and delicious
At 11/6/19 10:55 PM, Kiwi wrote:I have been cooking lots of good things up in the kitchen; creamy chicken soup covered pork chops, chicken with a lemon zest, roasted potatoes, green beans from the garden
and I even roasted/tried pumpkin for the first time ever, and I topped it with brown sugar and cinnamon and it was warm and delicious
Sounds amazing, especially that last bit. :) How's the garden going? Still green and growing?
I'm currently doing some research myself, plotting to up that presentation game...
At 11/7/19 12:33 PM, Cyberdevil wrote:At 11/6/19 10:55 PM, Kiwi wrote:I have been cooking lots of good things up in the kitchen; creamy chicken soup covered pork chops, chicken with a lemon zest, roasted potatoes, green beans from the garden
and I even roasted/tried pumpkin for the first time ever, and I topped it with brown sugar and cinnamon and it was warm and delicious
Sounds amazing, especially that last bit. :) How's the garden going? Still green and growing?
I'm currently doing some research myself, plotting to up that presentation game...
The garden is over with the snow. I had one last batch gathered up. Got lots of canned goods out of it, plus some strawberry wine that has another seven months to go.
That presentation looks creative. I dig it!
Deer sausage chilli with three different types of beans, onion, diced tomatoes and picante sauce. It needed something spicier to give it a kick but other than that I think this was my favorite chili ever.
At 11/13/19 09:29 PM, Kiwi wrote:Deer sausage chilli with three different types of beans, onion, diced tomatoes and picante sauce. It needed something spicier to give it a kick but other than that I think this was my favorite chili ever.
It's got color too! Nice.
At 11/13/19 09:28 PM, Kiwi wrote:The garden is over with the snow. I had one last batch gathered up. Got lots of canned goods out of it, plus some strawberry wine that has another seven months to go.
Oh snow already!!! Seemed like the season would last way longer for you. We're still picking some peppermint for morning tea, though it's not the freshest right now. :) Admirably durable plant though. Nice. Have you made wine before? Easy to make?
That presentation looks creative. I dig it!
Yupp yupp! Imagine if all meals looked like these. :D Five star restaurants serving smiley face food... that'd be awesome. Not that I've ever eaten such cuisine but I imagine it's more abstract and less intentional face-like motif. Gotta start taking some pictures...
Tenderloin steak bites, sauted green peppers, good potatoes and mushrooms.
Accompanied by Mr. Wick.
Hey y'all! I've been busy as hell at work, so I haven't had the chance to really make something good until tonight.
I made a simple cheesy ham and potato soup, and it's freaking delicious!
bebe croc head for cute factor, not included in soup
Some Scooby Doo episodes would be a lot shorter if they just went to the costume shop and asked a couple of questions.
-@rShowerThoughts (Twitter)
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!
At 11/17/19 07:30 PM, FineSkylark wrote:bebe croc head for cute factor, not included in soup
Also where do you possibly get one of those? :D
These look great. All that color too.
I had spaghetti squash with alfredo sauce and grilled chicken last night for dinner and it was yummy.
At 11/18/19 10:37 AM, Kiwi wrote:I had spaghetti squash with alfredo sauce and grilled chicken last night for dinner and it was yummy.
No pics? :P Nice though. Had some teff porridge myself. It's pretty rich taste stuff but aesthetics hmm...
At 11/18/19 06:41 AM, Cyberdevil wrote:Also where do you possibly get one of those? :
I think I found Bu at a thrift store? I can't really remember anymore haha.
Some Scooby Doo episodes would be a lot shorter if they just went to the costume shop and asked a couple of questions.
-@rShowerThoughts (Twitter)
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 drinks of choice seems to be Blanton's bourbon.
At 11/19/19 06:38 AM, Cyberdevil wrote:Just you know though Mr. Wick's drinks 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.
