What are you EATING right now?

[Voltron]

Astoundingly good sounds great!

[jvlgato]

Mom's ox tail stew. It's good to be home!

[Absorbine_Sr]

Debbie made a very nice beef bourguignon:

[Voltron]

Those both look tasty. Did Debbie use leftover steak or is that an oxymoron?

[Absorbine_Sr]

Eye of round for the meat Al.

[Dusty Chalk]

(drools)

[mikeymad]

want

[Absorbine_Sr]

Cod with a tomato, red onion, kalamata olive and caper sauce. And green beans.

[Grahame]

Finishing off the bacon surprise remnants in the form of a yummy enhanced BLAT (Toasted Focaccia, Goats Cheese, Trimmed Bacon, Sun Dried Tomato's, Avocado, Lettuce, Tomato) Yum! Om nom nom. Gone!

[cetoole]

Duck confit (SV) over a wilted spinach salad.

[jvlgato]

Oooh, yummy!

[crappyjones123]

Pork tenderloin with basmati rice/red onions/hot sauce.

[jvlgato]

Bread with mushroom butter and tomato oil vinaigrette, mushroom ragout, chick pea fritters, Diver scallops...with a bunch of other stuff, goat belly coulis with lobster, crab and creme fraiche, bittersweet chocolate toffee with shiitake caramel gelato and shiitake gastrique... Pics to come

[grawk]

Lilikoi quark and salted caramel gelato.

[jvlgato]

Sorry for the delay ...

[cutestory]

Beef Wellington, Modernist Cuisine Mac and cheese, creamed spinach and roasted veggies.

[Absorbine_Sr]

^^^ Damn that looks good.

[cetoole]

Yes it does.  What cheese did you have with your sodium citrate?  Also, got a recipe for the beef wellington?

[cutestory]

I used a combination of Gruyere, Rembrandt Gouda and cream cheese. Just Gruyere in the cheese crumble that goes on top (more complicated than the mac and cheese itself). Have you seen the Modernist Cuisine at Home book? I've been making tons of stuff from there and I can improvise a little as well when I really know the subject.

 

Take the Wellington, for example. I used MCaH techniques and combined them with about five recipes I've seen around the internet. The beef tenderloin is cooked sous vide, then seared, then I brushed it with horseradish mustard (there's a local brand here in SoCal that makes a killer one), then I put it in plastic again and drop it in an ice bath to cool it down.

 

In the meantime, the duxelles is about 700g worth of portobellos and a medium sweet onion, and some fresh thyme; you just cook out all the moisture from the mushroom and you're ready to go...

 

Ok, wait, at this point I should probably just write it up for reals and PM it to ya.

[cetoole]

Yum. I am familiar with but have not seen the Modernist cookbook. Apparently they are located somewhere near where I currently live.

Oyster sliders and duck breast with foie gras. Not pictured is a glass of 2009 Zilliken Riesling.

Sliders = crispy fried gulf oysters, candied bacon, buttermilk chive biscuits, spinach, brown butter hollandaise

Duck = Grilled lavender & Szechuan peppercorn roasted duck breast, seared grade “A” foie gras, grilled onion & red chard risotto, black pepper orange sauce

Edited January 25, 2013 by cetoole

[blessingx]

Just finished my first Five Guys burger. In-n-Out you've got competition.

[cetoole]

Five guys destroys in-n-out. No competition.

[shellylh]

Five guys is ok but In-N-Out is still better.  I would trade our Five Guys for an In-N-Out anyday!

[Dusty Chalk]

Five Guys is superior when In-N-Out is thousands of miles away.

[morphsci]

Freddy's beats the shit out of both of them.