momofthegoons
vapor accessory addict
Actually, it was a glass of an amazing Sauvignon Blanc from New Zealand.Looks like with a glass (almost empty) of white of course, lemme guess, Chardonnay?
. . .
Yuuummmy! . . .
Virtual Banquet Thread
- Thread starter t-dub
- Start date
VapeNStone
Mark
ummm what bac0n? I 0nly see gray shirt girlBacon sandwich anyone?
Quetzalcoatl
DEADY GUERRERO/DIRT COBAIN/GEORGE KUSH
I didn't even notice the bacon at firstummm what bac0n? I 0nly see gray shirt girl
momofthegoons
vapor accessory addict
California Eggs Benedict with avocado, spinach and asparagus.
t-dub
Vapor Sloth
Bow Down to the Smoker... 
momofthegoons
vapor accessory addict
I did my usual visit to farmer's market this morning. Every time I go, I've been tempted by this smoke wagon that sells sandwiches, dinners, etc. The smell coming from the smoker is insane. Today, I couldn't resist and picked up one of their sandwiches. The Timber; pulled pork, smoked sausage and bacon with cole slaw, cheese and b-que sauce on an onion roll.
t-dub
Vapor Sloth
That looks awesome!!! Go mom!!!I did my usual visit to farmer's market this morning. Every time I go, I've been tempted by this smoke wagon that sells sandwiches, dinners, etc. The smell coming from the smoker is insane. Today, I couldn't resist and picked up one of their sandwiches. The Timber; pulled pork, smoked sausage and bacon with cole slaw, cheese and b-que sauce on an onion roll.
momofthegoons
vapor accessory addict
Cheese enchiladas with chilie con carne....
arf777
No longer dogless
Dang, I been in the wrong FC food thread (the What kind of food person are you one). This is clearly where the serious food people are.
I got off all my pain meds after more than a decade in August, giving me a real palate again for the first time in years (and the pain hasn't increased). As a trained chef, that made me very happy. So I've been indulging myself for a few months.
Got some black winter Perigord truffles, did truffled pork tenderloin, lots of truffle butter, truffled eggs. Then busted out my Escoffier and Larousse Gastronomique, did classic pork braised in cognac and sherry with chanterelles, yams and potatoes confit in duck fat, then coquille st jacques, sea scallops in lemon cream, and a standing rib roast with a chianti jus.
Today, I did a steakfrit (no pics, already ate it) - NY strip in duck fat, finished in a port and balsamic glaze, served with tarragon butter and fresh fries with a garlic aioli.
Also got a smoker, but need help putting it together. Been working on recipes for it though -- been experimenting with Madeira curing bacon, think I got the right recipe down.
Next I'm considering doing a full demiglace. Haven't done that since my back surgeries stopped my professional cooking, but it's worth the effort. Just need 20 or so big beef or veal bones and a lot of time.
I got off all my pain meds after more than a decade in August, giving me a real palate again for the first time in years (and the pain hasn't increased). As a trained chef, that made me very happy. So I've been indulging myself for a few months.
Got some black winter Perigord truffles, did truffled pork tenderloin, lots of truffle butter, truffled eggs. Then busted out my Escoffier and Larousse Gastronomique, did classic pork braised in cognac and sherry with chanterelles, yams and potatoes confit in duck fat, then coquille st jacques, sea scallops in lemon cream, and a standing rib roast with a chianti jus.
Today, I did a steakfrit (no pics, already ate it) - NY strip in duck fat, finished in a port and balsamic glaze, served with tarragon butter and fresh fries with a garlic aioli.
Also got a smoker, but need help putting it together. Been working on recipes for it though -- been experimenting with Madeira curing bacon, think I got the right recipe down.
Next I'm considering doing a full demiglace. Haven't done that since my back surgeries stopped my professional cooking, but it's worth the effort. Just need 20 or so big beef or veal bones and a lot of time.
grokit
well-worn member
I discovered an easy substitute for demiglace, not quite there but surprisingly good.
Pan-fry a steak, finish it with a lot of butter, then deglaze with red wine and a-1 sauce and reduce a bit. A dash of balsamic or sherry can also be added, and it works great with onions and mushrooms. I know it sounds lame but it's actually decent. I was surprised to look at the label and find that a-1 is actually vegan.
Pan-fry a steak, finish it with a lot of butter, then deglaze with red wine and a-1 sauce and reduce a bit. A dash of balsamic or sherry can also be added, and it works great with onions and mushrooms. I know it sounds lame but it's actually decent. I was surprised to look at the label and find that a-1 is actually vegan.
Bacon sandwich anyone?
No, but I'll take a tits hoagie.