Voltron Posted December 28, 2012 Report Share Posted December 28, 2012 Astoundingly good sounds great! Quote Link to comment Share on other sites More sharing options...
jvlgato Posted December 28, 2012 Report Share Posted December 28, 2012 Mom's ox tail stew. It's good to be home! Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted January 2, 2013 Report Share Posted January 2, 2013 Debbie made a very nice beef bourguignon: Quote Link to comment Share on other sites More sharing options...
Voltron Posted January 2, 2013 Report Share Posted January 2, 2013 Those both look tasty. Did Debbie use leftover steak or is that an oxymoron? Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted January 2, 2013 Report Share Posted January 2, 2013 Eye of round for the meat Al. Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted January 2, 2013 Report Share Posted January 2, 2013 (drools) Quote Link to comment Share on other sites More sharing options...
mikeymad Posted January 2, 2013 Report Share Posted January 2, 2013 want Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted January 6, 2013 Report Share Posted January 6, 2013 Cod with a tomato, red onion, kalamata olive and caper sauce. And green beans. 1 Quote Link to comment Share on other sites More sharing options...
Grahame Posted January 6, 2013 Report Share Posted January 6, 2013 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! Quote Link to comment Share on other sites More sharing options...
cetoole Posted January 7, 2013 Report Share Posted January 7, 2013 Duck confit (SV) over a wilted spinach salad. Quote Link to comment Share on other sites More sharing options...
jvlgato Posted January 7, 2013 Report Share Posted January 7, 2013 Oooh, yummy! Quote Link to comment Share on other sites More sharing options...
crappyjones123 Posted January 12, 2013 Report Share Posted January 12, 2013 Pork tenderloin with basmati rice/red onions/hot sauce. Quote Link to comment Share on other sites More sharing options...
jvlgato Posted January 12, 2013 Report Share Posted January 12, 2013 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 Quote Link to comment Share on other sites More sharing options...
grawk Posted January 12, 2013 Report Share Posted January 12, 2013 Lilikoi quark and salted caramel gelato. Quote Link to comment Share on other sites More sharing options...
jvlgato Posted January 12, 2013 Report Share Posted January 12, 2013 Sorry for the delay ... Quote Link to comment Share on other sites More sharing options...
cutestory Posted January 20, 2013 Report Share Posted January 20, 2013 Beef Wellington, Modernist Cuisine Mac and cheese, creamed spinach and roasted veggies. 2 Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted January 20, 2013 Report Share Posted January 20, 2013 ^^^ Damn that looks good. Quote Link to comment Share on other sites More sharing options...
cetoole Posted January 20, 2013 Report Share Posted January 20, 2013 Yes it does. What cheese did you have with your sodium citrate? Also, got a recipe for the beef wellington? Quote Link to comment Share on other sites More sharing options...
cutestory Posted January 22, 2013 Report Share Posted January 22, 2013 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. Quote Link to comment Share on other sites More sharing options...
cetoole Posted January 25, 2013 Report Share Posted January 25, 2013 (edited) 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 hollandaiseDuck = 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 Quote Link to comment Share on other sites More sharing options...
blessingx Posted January 27, 2013 Report Share Posted January 27, 2013 Just finished my first Five Guys burger. In-n-Out you've got competition. Quote Link to comment Share on other sites More sharing options...
cetoole Posted January 27, 2013 Report Share Posted January 27, 2013 Five guys destroys in-n-out. No competition. Quote Link to comment Share on other sites More sharing options...
shellylh Posted January 27, 2013 Report Share Posted January 27, 2013 Five guys is ok but In-N-Out is still better. I would trade our Five Guys for an In-N-Out anyday! Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted January 27, 2013 Report Share Posted January 27, 2013 Five Guys is superior when In-N-Out is thousands of miles away. Quote Link to comment Share on other sites More sharing options...
morphsci Posted January 27, 2013 Report Share Posted January 27, 2013 Freddy's beats the shit out of both of them. 1 Quote Link to comment Share on other sites More sharing options...
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