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[Funky Papa]

I always was taught the paler the egg the shittier the nutrition, to be blunt. That's interesting though I've never heard that.

Not necesarily. Paler food results in paler egs and coloured one in deep and bright ones. Quality has little to do with it per se, although I can see how that it could be the case some time ago.

Edit: Another vote for Chef John. He is amazing. I love how he makes tasty, normal ass food in the most uncomplicated way. He's basically the bachelor's messiah.

 

[Collete]

Yep, dried should be fine. Just make sure to soak in warm-temperature water for 6 hours beforehand to soften. Then you can use the soaking water as part of the broth b/c it has lots of umami flavor.

Well I went today, they didn't have any wood ear mushrooms only shiitake. Which is odd because I can usually find about everything there...but the mushrooms.

Ah well, just will use shiitake all the way!

 

[ElectricThunder]

Finally, a new assortment!

Meat: Boar's Head Soppressata Next in line from their premium/big slice line---good stuff!

Cheese: Gabriella Bella Campagna Truffle Cheese Different. Marinated in white, finely diced black, truffle salt...and some black pepper. Super-creamy and melty----sort of a mouth-filling cheese.

Crumble: Kettle Brand Bakes Cheddar & Roasted Tomato Fares better than the BBQ one from before, but at this point I'm simply thinking there is a structural problem as they opted for Crunch At All Costs and left the seasoning and otherwise pretty subdued.

 

[Zyzyxxz]

His Youtube channel is the only one I watch religiously. Chef John <3

Takes a lot of foie gras to make a terrine for almost 500 people.

Holy shit, I thought those were loaves of bread when I was quick scrollin. Had to do a double take.

 

[Yes Boss!]

Man,

I got my little induction burner in (1800 watts) and thing is fricken' awesome. Love it. Highly recommend getting one as they are only about $100. Works fine with my pressure cookers, too. Also, got my little kitchen set up! Gonna start cooking. I'm hoping to add some photos here soon. No oven, so basically one pot (or maybe two pot) cooking. I'll find neat stuff to do.

And, my brother got reservations to Bryan Voltaggio's Volt restaurant in three weeks so that is going to be an awesome experience. I'm in Frederick MD, now, and the restaurant is only about two miles from where I live. I remember reading through their cookbook a couple years ago at my brother's place. Should be very fun.

 

[jet1911]

Holy shit, I thought those were loaves of bread when I was quick scrollin. Had to do a double take.

Haha! And it's only half of what I had to slice. There was at least 5000$ worth of foie gras for the terrine.

 

[TheExodu5]

I've been inspired by Chef John and have made several of his recipes. I'm starting to feel like I actually know how to cook! It's a good feeling.

Tomorrow is my sister's birthday so tonight I made lasagna sauce based on Chef John's recipe, just waiting for it to cool so I can put it in the refrigerator. I'll post pics tomorrow of the completed lasagna product.

I tasted the sauce and oh my god, I can't believe I actually made something that tastes so amazing! It's actually taking all of my willpower to not just toss some of it into a bowl and eat it.



I also made a pecan pie Chef John style yesterday. Just waiting to see how it tastes.

Chef John is awesome. I love his videos, and have made a few of his recipes so far. Pork Diablo is fantastic.

As for Pecan Pie...I may try that in the coming weeks. I'm a huge pecan/sugar pie fan. Not crazy about eggs in the filling though. The sugar pie filling my grandmother taught me is incredibly simple, delicious, though incredible rich. It's basically half and half brown sugar and 18% cream (or heavy cream if you have a death wish). So good.

 

[dyonPT]

Manga Cake

 

[Negator]

Here's the pie I made the other day, waiting to be consumed:

Here's a pumpkin pie fresh out of the oven.

The gathering got postponed until tomorrow, so lasagna ingredients have yet to be Voltron'd

 

[Zyzyxxz]

Haha! And it's only half of what I had to slice. There was at least 5000$ worth of foie gras for the terrine.

What kind of place you working at that serves that much foie? It almost looks like Au Pied de Cochon.

 

[MRORANGE]

Here

Some advice:
* The lemon curd needs to be made for at least 5 hours in advance. I made it the night before, but you can also make it in the morning (if making the cake in the afternoon)
* The lemon curd is really really good, but be careful about using too much curd between the layers. Make sure the frosting dams can hold all the curd, unless you want some emergency leakage which I had, nothing that some frosting couldn't fix, but I'm glad I didn't use any more curd.
* You can skip using the curd as filling and just make more frosting and use that, but again you would miss the awesome curd, and the frosting(and the entire cake) is very sweet, and I guess there actually exists something that can be too sweet

wow, thanks, I'll give it a shot when I can.

 

[Corto]

Made my first Pavlova Roll. Instead of a whipped cream filling I used the leftover yolks to make "ovos moles" instead. It's a portuguese traditional sweet made with yolks, and boiled sugar with water. It tasted great but I think I ODed on sugar hehehe

 

[Metroid Killer]

Thursday and Friday I've been working in the kitchen from the moment I came home from work, only to take a break while eating dinner, and continue late into the night... These are the results!

Martial Arts Themed Ganache Mousse Chocolate Cakes

We had our Christmas party in our dojo Saturday night, which is celebrated with our karate and aikido groups together for the first time. So for this joint venture I thought it was appropiate to make some cakes symbolizing the friendship.
'Karate cake' is chocolate cake layers with blueberry mousse inbetween. A white chocolate karateka and Seidoryu(the karate style) written in kanji. Covered in chocolate ganache and decorated with chopped almonds.
'Aikido cake' is chocolate cake layers with raspberry mousse inbetween. A white chocolate aikidoka and Aikido written in kanji. Covered in chocolate ganache and decorated with freeze dried raspberry.
There wasn't anything prepared for dessert, so it couldn't have been timed better. There was enough to feed around 30-40 mouths

 

[Keen]

Speaking of Martin Picard, yesterday was the yearly tribute dinner arranged by two friends.

Starter:

Fried paté of heart, tongue and cheek with cranberries.

Porky sorbet

The spread

Plated

Why not some white Alba truffles

Crackling and truffle

https://twitter.com/CabanePDC/status/277607004476948481

 

[CrankyJay]

Brining a chicken to roast tonight. Yum. Only my second time brining...

 

[Metroid Killer]

Manga Cake

Mmmm I haven't been making anything mango lately. I actually have one about to ripen, though I think I'll just eat it raw this time

Speaking of Martin Picard, yesterday was the yearly tribute dinner arranged by two friends.

The spread

Holy shit! and I'm so hungry right now that it feels like I could eat it all by myself right now...

 

[Cosmic Bus]

Nice even layers on your cakes, Metroid. All this practice is paying off!

 

[Corto]

Speaking of Martin Picard, yesterday was the yearly tribute dinner arranged by two friends.

Starter:

Fried paté of heart, tongue and cheek with cranberries.




Porky sorbet




The spread




Plated




Why not some white Alba truffles




Crackling and truffle




https://twitter.com/CabanePDC/status/277607004476948481

Awesome photos! But I have to ask. Why is everyone naked at the table?! hehehe

 

[thespot84]

Man,

I got my little induction burner in (1800 watts) and thing is fricken' awesome. Love it. Highly recommend getting one as they are only about $100. Works fine with my pressure cookers, too. Also, got my little kitchen set up! Gonna start cooking. I'm hoping to add some photos here soon. No oven, so basically one pot (or maybe two pot) cooking. I'll find neat stuff to do.

And, my brother got reservations to Bryan Voltaggio's Volt restaurant in three weeks so that is going to be an awesome experience. I'm in Frederick MD, now, and the restaurant is only about two miles from where I live. I remember reading through their cookbook a couple years ago at my brother's place. Should be very fun.

http://i699.photobucket.com/albums/...B-8C41-2614571E7DAE-3489-000003F4A93B82C2.jpg

Is that a Fagor? My mom recently purchased two and there's a consistent metal scraping when putting the lid on. Do you experience the same thing?

 

[Keen]

Awesome photos! But I have to ask. Why is everyone naked at the table?! hehehe

Watch this

 

[Hazaro]

Good lord those pictures

 

[Funky Papa]

This is some medieval shit.

My god.

 

[Shadow780]

I say wow, I wanna go down on that spread.

 

[IceCold]

Wow did you just get those eggs from the store? I have to search all over for yolks with that deep an orange here in the states.

Yolks from Europe are a lot more orange than those in North American which are mostly yellow. Not sure why.

 

[Yes Boss!]

Is that a Fagor? My mom recently purchased two and there's a consistent metal scraping when putting the lid on. Do you experience the same thing?

It is a Kuhn Rikon. No scraping on it. Pretty good piece but the handles are rather cheap (plastic with screws). Have not used a Fagot yet.

 

[OnkelC]

Yolks from Europe are a lot more orange than those in North American which are mostly yellow. Not sure why.

it's a question of the chicken feed, in particular the green feed. I usually buy organic / free range eggs where the chicken get a lot of green feed.

Edit: Keen, that pork feast is godly.

 

[Yes Boss!]

it's a question of the chicken feed, in particular the green feed. I usually buy organic / free range eggs where the chicken get a lot of green feed.

Yeah, but even in the states, we can be the best, organic, free-range, from well-fed hens on farms and it is still never as rich and yolky as those in Europe :-(

 

[OnkelC]

Yeah, but even in the states, we can be the best, organic, free-range, from well-fed hens on farms and it is still never as rich and yolky as those in Europe :-(

maybe a question of the breed of the chicken?
Side question, are egg shells rather white or brown in the US of A?

 

[TheExodu5]

maybe a question of the breed of the chicken?
Side question, are egg shells rather white or brown in the US of A?

You can buy both (at least in Canada). Usually people buy the whites. I prefer the browns for no reason in particular.

 

[OnkelC]

really interesting, most people here (would) pay a premium for brown shelled eggs.

 

[Yes Boss!]

Brown eggs were definitely a premium starting in the early nineties...now most everything is brown as a signifier of something, perhaps, a little better. The worst are the small white eggs sold in styro-foam with a red date stamp on them.

 

[BriareosGAF]

My chickens lay eggs with intensely orange yolks, that stand up quite a bit. They have feed pellets but they also spend a ton of time running around eating bugs in the yard (beetle grubs yum), scraps of cooking (spinach bits yesterday), etc.

I can take some pictures if anyone is curious. The Wyandottes, Buff Orpington, and Barred Rocks all lay brown, the Ameraucana lays pale blue. They've really slowed down lately with the molting, weather change, and I suspect perhaps we switched their feed. We're down to like 1 egg a day when we were getting 5 a day in the summer/fall.

 

[cryptic]

really interesting, most people here (would) pay a premium for brown shelled eggs.

Where I'm from, Western MA, you're taught growing up brown eggs indicate local, and late ron I've found it just depends on what type of hen lays the egg; probably brown egg laying hens are more popular around here.

 

[Corto]

Watch this

Epicurus would be proud! Funny thing is that I absolutely love and follow Bourdain's show but never saw this one. Thanks for that too Keen.

 

[TheExodu5]

really interesting, most people here (would) pay a premium for brown shelled eggs.

To be honest, I haven't done an AB test. Not sure if I could tell the difference or not. I always assumed the brown ones were better so that's what I buy. The price difference is pretty negligible considering the cost of eggs. Also, it's easier to spot the shell if you drop some in the egg or are shelling hard boiled eggs.

 

[jet1911]

What kind of place you working at that serves that much foie? It almost looks like Au Pied de Cochon.

5 stars hotel in Quebec City

Speaking of Martin Picard, yesterday was the yearly tribute dinner arranged by two friends.

https://twitter.com/CabanePDC/status/277607004476948481

Jeeeeeeesus Christ that looks amazing. It reminds me that I need to eat at his Cabane a sucre one of these days.

 

[Mario]

I made some cupcakes today for work to celebrate the successful launch of our Into the Dead iOS game - "I Love Brains" red chocolate and raspberry cupcakes with piped cream cheese icing and red food colouring decoration.

 

[Corto]

Braaaiiiinnnnnssss... Braaaaiiiiiiinnnnnssss... Drooling at the cupcake while playing the game Mario! Congrats on both.

 

[Mario]

Braaaiiiinnnnnssss... Braaaaiiiiiiinnnnnssss... Drooling at the cupcake while playing the game Mario! Congrats on both.

Thanks

 

[Keen]

Epicurus would be proud! Funny thing is that I absolutely love and follow Bourdain's show but never saw this one. Thanks for that too Keen.

Np, food porn 1 and 2 are fantastic episodes.

5 stars hotel in Quebec City



Jeeeeeeesus Christ that looks amazing. It reminds me that I need to eat at his Cabane a sucre one of these days.

Yeah, I have to visit there as well.

 

[Metroid Killer]

Traditionally Danish Æbleskiver (puff pancakes)

Always easy to make, though you have to have a æbleskive ironcast pan of course Served with powdered sugar and strawberry jam.

 

[Chris R]

Those look pretty good. I'm guessing a Takoyaki pan would work as a substitute?

 

[OnkelC]

so much great pastry and dining in the buff on this page, I appreciate

 

[Metroid Killer]

Those look pretty good. I'm guessing a Takoyaki pan would work as a substitute?

Yup I would think so. It just needs to be very hot. I will write down the recipe tomorrow if you want so, but it's very similar to pancake batter, just using buttermilk and whipping eggwhites stiff and folding in.

 

[Tashi]

really interesting, most people here (would) pay a premium for brown shelled eggs.

How much would you pay for a carton of 12?

 

[OnkelC]

How much would you pay for a carton of 12?

nah, seriously. brown eggs are like 2 to 4 cents a piece more expensive here.

 

[jet1911]

Loin of pork

With pesto basmati rice and the cooking juice. Meat <3

 

[nakedsushi]

Traditionally Danish Æbleskiver (puff pancakes)

Always easy to make, though you have to have a æbleskive ironcast pan of course Served with powdered sugar and strawberry jam.

Nice! I had them for the first time a few years ago. They're so good when they're fresh. I like mine with just powdered sugar, no jam.

 

[Talon]

Nice! I had them for the first time a few years ago. They're so good when they're fresh. I like mine with just powdered sugar, no jam.

The pan's worth the investment.

Roommate in college had them, and they were always great, quick breakfast.

 

[BriareosGAF]

The pan's worth the investment.

Roommate in college had them, and they were always great, quick breakfast.

They're great cooking for kids--batter is easy for the to make, and worst case you can just have them pick fillings as you cook them up.