Thread: Foodies, Post Pics of Your Food!!!

Rack of lamb sous vide (135F) with crimini mushrooms and potatoes pan roasted in duck fat.



(Edit 1/25/12) You can see it (above) where I didn't let the lamb rest long enough after searing it before slicing it and the pink juices are running off.




The above pic is of the 2nd attempt cooked at a lower temp (126F) with proper rest time before slicing (no running). The meat is cooked to the bone.

Next time I'll try something in between.

mille crêpes cake

Originally Posted by lunchbox

mille crêpes cake

Okay, dang it. Provided that you're not going to make it for me, where can I get this? Preferably in the OC?

haha, i'm in OC! but i don't know where you can buy it. it's really easy. just make crêpes. make custard or pastry cream. (the bird's custard i used is thinner and egg free though, a nice thing to keep in mind considering the crêpes are eggy. if i make pastry cream from scratch, it's always quite rich.) layer crêpes and a thin layer of custard in between. i think this was made with 16 crêpes. this is just for us to eat at home, but i imagine if you bought it at a bakery, they'd trim the edges where it curls up a tiny bit in the pan so that you get perfect uniform edges.

I want some mille crêpes cake! :D

But after tonight's game, the only thing am eating is crow pie!

Originally Posted by lunchbox

haha, i'm in OC! but i don't know where you can buy it. it's really easy. just make crêpes. make custard or pastry cream. (the bird's custard i used is thinner and egg free though, a nice thing to keep in mind considering the crêpes are eggy. if i make pastry cream from scratch, it's always quite rich.) layer crêpes and a thin layer of custard in between. i think this was made with 16 crêpes. this is just for us to eat at home, but i imagine if you bought it at a bakery, they'd trim the edges where it curls up a tiny bit in the pan so that you get perfect uniform edges.

You lost me at "it's really easy. just make crêpes." Then again at "make custard or pastry cream."

I am now on a quest to see if a bakery or restaurant makes it around here. I'll report back.

Woke up with the rain this morning... working on short ribs braised in red wine.





Mirepoix in progress, added some bacon to it because it can't hurt. Good fond on the bottom of the pan before adding 1/2 bottle of red wine, beef stock, grated tomatoes and seared short ribs.

Drinking some of the wine now, will find out in a few hours but love the way the kitchen smells right now...

Short Ribs over cauliflower with blackberry and mushroom sauce I made with the cooking liquid.

maple bacon donut from the donuttery in HB.