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

  1. #241
    Myopic Riofan's Avatar




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    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.
    Last edited by Riofan; January 25th, 2012 at 10:58 PM.

  2. #242
    fantastic hair. lunchbox's Avatar




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    mille crÍpes cake
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    aaron, Annapurna, Fisch and 3 others like this.

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    Would you Believe... MaxwellSmart's Avatar




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    Quote Originally Posted by lunchbox View Post
    mille crÍpes cake
    Okay, dang it. Provided that you're not going to make it for me, where can I get this? Preferably in the OC?

  4. #244
    fantastic hair. lunchbox's Avatar




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    haha, i'm in OC! but i don't know where you can buy it. it's really easy. just make crÍpes. 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 crÍpes are eggy. if i make pastry cream from scratch, it's always quite rich.) layer crÍpes and a thin layer of custard in between. i think this was made with 16 crÍpes. 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.

  5. #245
    Stanley Cup Dolphin! orpheus's Avatar




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    I want some mille crÍpes cake! :D

    But after tonight's game, the only thing am eating is crow pie!
    Only by living absurdly is it possible to break out of this infinite absurdity.
    -Julio Cortazar

  6. #246
    Would you Believe... MaxwellSmart's Avatar




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    Quote Originally Posted by lunchbox View Post
    haha, i'm in OC! but i don't know where you can buy it. it's really easy. just make crÍpes. 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 crÍpes are eggy. if i make pastry cream from scratch, it's always quite rich.) layer crÍpes and a thin layer of custard in between. i think this was made with 16 crÍpes. 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 crÍpes." 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.

  7. #247
    Myopic Riofan's Avatar




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    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...
    lunchbox likes this.

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    Myopic Riofan's Avatar




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    Short Ribs over cauliflower with blackberry and mushroom sauce I made with the cooking liquid.
    Fisch and ICHockeyPeeps like this.

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    fantastic hair. lunchbox's Avatar




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    maple bacon donut from the donuttery in HB.
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    Nice, it only took a couple of years for others to start posting in this thread!
    hahaha

    Azure: Hawaii
    Rack of Lamb w/ Foie Gras


    Side Street Inn: Hawaii
    SSI Ale by Rogue


    Side Street Inn: Hawaii
    Pulehu Shortribs


    Side Street Inn: Hawaii
    Spinach Salad


    Side Street Inn: Hawaii
    Fried Chicken Gizzards


    Side Street Inn: Hawaii
    SS Poke


    Side Street Inn: Hawaii
    Pork Chops
    Riofan and lunchbox like this.

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