Virtual Banquet Thread
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HellsWindStaff
Dharma Initiate
The Scallops in Chorizo Cream recipe a few pages back has really really went off well with my family, my dad makes that very often now for big family get togethers, it's a hit!
Having Fallafels tonight
Having Fallafels tonight
arf777
No longer dogless
Awesome. It's a Frenchification of a classic Spanish dish. In it's own way as good as a true coquille st jacques but a whole lot less work.The Scallops in Chorizo Cream recipe a few pages back has really really went off well with my family, my dad makes that very often now for big family get togethers, it's a hit!
Having Fallafels tonight
Quetzalcoatl
DEADY GUERRERO/DIRT COBAIN/GEORGE KUSH
So refreshing to see some good tequila, I hate to sound like a snob but a lot of people want good shit and don't want to pay good prices for it. I think we have a little Patron left upstairs somewhere....I was asked to make a Key Lime pie this weekend for a birthday celebration. One of the friends is gluten free so I didn't make my usual granola/graham crust for this; opting instead for a gluten free crust from Whole Foods. They make the best one I've found. The rest taste like cardboard. Theirs is flakey and tender. I also usually use Key limes and juice them, but couldn't find them at the local store in town.
Layer #1 is the baked layer...
Finished product with the whipped layer on top... sorry the pic isn't very good..
We also had a Mexican fiesta last night. Unfortunately, I didn't get the food pics.... oopsie....
Might be on account of too many of these... (plastic glasses only for outside on the beach)
Those were the chasers for many shots of this....
I think I'm lucky I remembered to eat..
fft
Well-Known Member
I've been buying up all the rhubarb and fresh strawberries I can find while they are still in season. One part each by weight strawberries and rhubarb, half part sugar. Vacuum seal and sous vide on 160F for 2 hours. End up with a great sauce / syrup that goes great with ice cream. Want to see if I can blend it up and make a lemonade with it for cocktails. Have gone through ~10 lbs each of rhubarb so far, freezing bags that I am not using right away. Hope these will last until Labor Day but at this rate they wont make it to July.
arf777
No longer dogless
Had a special treat for dinner. For the first time in years, there were steamers - my favorite clams- at my local seafood shop. Got a pound and a half, brought them home and steamed them in just water and garlic. Served with a reduction of the steaming fluid, and some lemon and horseradish butter.
MinnBobber
Well-Known Member
Wolfgang Puck chocolate pudding.
Sadly no photo---and why you ask?
It wouldn't be complete without whipped cream on top and sadly, I had none.
Better to leave the vision in your head of pudding and whipped cream than to post a
sad picture, without correct topping.....
Next time.... whipped cream AND picture.
It was choc-o-licious by the way
Sadly no photo---and why you ask?
It wouldn't be complete without whipped cream on top and sadly, I had none.
Better to leave the vision in your head of pudding and whipped cream than to post a
sad picture, without correct topping.....
Next time.... whipped cream AND picture.
It was choc-o-licious by the way
arf777
No longer dogless
Puck pudding is very good. But you'd be shocked how easy it is to make your own pudding from scratch, and IMO that is the best.
MinnBobber
Well-Known Member
Oh, I did make this from scratch with Wolfgang Puck recipe.
So is there a commercial pre-packaged Puck pudding? I had no idea/clueless...
This was very good, but w whipped cream would up it a notch
arf777
No longer dogless
There was a Puck Ghiradelli pudding mix that was good for instant. Haven't seen it in a while, but that's what I assumed you were talking about. Never seen his recipe for fresh pudding. I'm not generally a fan of Puck, but his desserts are his best stuff. Overall I personally prefer Charlie Trotter, Phillipe Chin, or Ben Barker.
Not much whipped cream doesn't improve.
Not much whipped cream doesn't improve.
arf777
No longer dogless
A tasty snack- took some of the sherry and tamari-soaked smoked tofu, dipped it in a light egg wash, deep fried it. Served with my version of 3-2-1 - three parts tamari, two parts rice wine vinegar, one part sugar, plus a little grated ginger and white pepper.
Normally do the smoked tofu for my vegan(ish) brother, but I like this fried version for myself.
Normally do the smoked tofu for my vegan(ish) brother, but I like this fried version for myself.
momofthegoons
vapor accessory addict
arf777
No longer dogless
You are absolutely right. Especially with a nice dipping sauce, shoe leather can be eaten deep-fried if it's tenderized first.@arf777 no offense meant... but just about anything tastes good deep fried.Add in all the other goodness you added and well... just saying.
I've never been able to wrap my head around tofu...
I used to have no patience for tofu at all and it is still no favorite (actually prefer tempeh). Two dishes changed my hatred - a glorious tofu stuffed with minced prawns and garlic in a spicy fermented black bean sauce I had at an awesome dim-sum house in (of all places) Durham, North Carolina. And at a Pho place in Baltimore, a deep-fried tofu in honey, apricot puree and thai basil. Still don't eat it much, but will have some occasionally. Started eating more recently cuz I've been smoking it for my brother. Figured the marinated and smoked stuff could only be improved by frying it. Cuz as you said, everything is good fried.
momofthegoons
vapor accessory addict
After having my brother over and looking at his Tofurky.... no can do, lol.
However, if I didn't know it was an ingredient, I'm sure I could like it. Especially if served either of the ways you just described.
However, if I didn't know it was an ingredient, I'm sure I could like it. Especially if served either of the ways you just described.
momofthegoons
vapor accessory addict
Oh... that makes it appealing...
arf777
No longer dogless
Nice use of capers. Love them with lox.More eggs.
I'll call this a paleo (crustless) mini-quiche, maybe it's a frittata who knows. It's got leftover roasted potatoes and onions with some blanched broccoli. I added a chopped up piece of lox and garnished it with capers.
If it's baked and breadless it's a frittata. Unless it's on a bed of potatoes, then in some places it'd be a gallimaufry.
MinnBobber
Well-Known Member
Baby back ribs ??
Hi, I don't have a Sous Vide setup yet so looking for advice on traditional cooking/grilling of baby backs.
I've got a 1.7 lb rack of loin baby backs.
I've just added a dry rub, from internet search:
paprika, dark brown sugar, fresh ground pepper, sea salt sub for kosher salt, cayenne pepper, dry mustard powder, cumin, and garlic powder. Plastic wrap and into frig.
Will cooking 7 hours from now be ok vs 24 hours from now??
I'm thinking indirect heat on our gas 2 burner grill OR start in oven on low and finish on grill??
I should buy the Anova Precision Cooker as I understand ribs come out "fall off the bone tender"......
..........................................................................................
To not double post, also looking for suggestions on a raspberry kuchen, a czech heritage pie. It's like a custard pie with raspberries on top.
The crust is always an issue for me, it never seems to be done enough or soggy on the bottom. The recipe just calls for dumping liquid in crust and baking. I have tried partially pre-cooking crust before adding custard with so so results.
Any tips/tricks/suggestions??
Pic of previous kuchen with some added blueberries. Baked a little extra to try to get bottom crust better
Hi, I don't have a Sous Vide setup yet so looking for advice on traditional cooking/grilling of baby backs.
I've got a 1.7 lb rack of loin baby backs.
I've just added a dry rub, from internet search:
paprika, dark brown sugar, fresh ground pepper, sea salt sub for kosher salt, cayenne pepper, dry mustard powder, cumin, and garlic powder. Plastic wrap and into frig.
Will cooking 7 hours from now be ok vs 24 hours from now??
I'm thinking indirect heat on our gas 2 burner grill OR start in oven on low and finish on grill??
I should buy the Anova Precision Cooker as I understand ribs come out "fall off the bone tender"......
..........................................................................................
To not double post, also looking for suggestions on a raspberry kuchen, a czech heritage pie. It's like a custard pie with raspberries on top.
The crust is always an issue for me, it never seems to be done enough or soggy on the bottom. The recipe just calls for dumping liquid in crust and baking. I have tried partially pre-cooking crust before adding custard with so so results.
Any tips/tricks/suggestions??
Pic of previous kuchen with some added blueberries. Baked a little extra to try to get bottom crust better
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momofthegoons
vapor accessory addict
One thing that is important with ribs is to take off the membrane on the 'bottom' side of the bones... it makes the meat rather 'chewy.'
Imo, a rub should be on as long as possible. Seven hours is adequate; overnight is best. I usually bake my ribs, covered and with a small amount of water in the pan, for a while on low heat before grilling.
Although usually used for a two crust pie, I wonder if a pie bird would help keep your bottom crust from being soggy... @arf777 ???
God... between the thought of ribs and that pic of your custard/blueberry pie... I'm hungry!!!