Dejavu said:I made shepherds pie
Easy_G said:First attempt at creme brulee. Not having proper ramekins made it a bit harder to caramelize the sugar than I expected (glasses were so deep they kept extinguishing the torch). It was amazing having that for dessert 4 nights in a row though. :lol Also the first time I've really used whole vanilla bean, which is delicious. And it wasn't until after I paid $7 for one that I found a place that sells them for $2 a pop.
Can't seem to master the art of tempering! Yours look great though, vanilla bean definitely makes a difference!Zyzyxxz said:
Zyzyxxz said:
Brianemone said:
Good work. Now I need some damn gumboSnakeXs said:Did somebody say gumbo?
That looks frickin' awesome. Good stuff.ChryZ said:Pan fried chicken bits seasoned gyros style, oven fresh pita (wheat flatbread made with yeast), home made tzaziki, shredded lettuce, sliced cherry tomatos, red coleslaw, onions marinaded in vinegar / olive oil and parsley.
[img ]http://i144.photobucket.com/albums/r162/13373475/miscellaneous/p1000528.jpg[/img]
I'm stuffed!
Its actually pretty much optional to use them. What gives the gumbo its unique flavor would be the roux (slowly cooked oil and flour). Do you know what that is or have you ever tried to make one?ChryZ said:I always wanted to make gumbo, but it's pretty much impossible to get filé powder (ground sassafras leaves) here
Maybe I should look into mail ordering it.
Thank you for the kind comment.Schrade said:
I read a few recipes and they all called for it. Got discouraged and never tried to cook the dish. I do know about roux, maybe I should give it a go.abstract alien said:
Definitely give it a try. The roux is the most important part of it, so be sure to get a nice, deep chocolate color. If you think you've messed it up, then don't go any further. Get that, and you will certainly get the authentic flavor you are looking for. The file really is optional, and is usually just kept at the table in most cases. It is good stuff, but I only use it about half the time though.ChryZ said:
abstract alien said:
That is sad to hear, I feel sorry for you. I am totally confident that you will find a new/better job real soon, everything you posted so far was of real high quality and showed your skills. As an idea from an industry insider, post the link to this forum in your resume and/or make HQ prints of your dishes to add them.Zyzyxxz said:
Good luck :^(Zyzyxxz said:
Nice chili! I've never cooked much with habaneros, but always wanted to try it. I made some chili a few days ago and it turned out really good, but my mother and her company demolished it before I could grab any nice shots of it :^/Machine said:I'm a long time fan of this thread and decided to finally contribute. I made chili this afternoon and it's still simmering on the stove. The habaneros add a nice heat to it.
I don't remember seeing one in here, but an okra, sausage, shrimp, and tomato-based sauce is possibly one of the most comforting things in the entire world. If you have some sort of seafood or chick stock, add it to really make your mouth explode with the awesome. It doesnt have to really be a Louisiana based dish, but a bit of that particular culture certainly wont hurt.Teetris said:Unfortunately search is not working, so I have to ask. Did anyone post a dish that was heavy on okra? I discovered that not too long ago and am in love ever since.
demosthenes said:
Kangaboo said:
demosthenes said:
