Foodies, Post Pics of Your Food!!!

[Riofan]

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.

 

[lunchbox]

mille cr?pes cake

 

[MaxwellSmart]

mille cr?pes cake

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

 

[lunchbox]

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

 

[orpheus]

I want some mille cr?pes cake!

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

 

[MaxwellSmart]

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

 

[Riofan]

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...

 

[Riofan]

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

 

[lunchbox]

maple bacon donut from the donuttery in HB.

 

[Fisch]

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

 

[lunchbox]

banh tet (fried). rice cooked in chicken broth with saut?ed chicken, shiitake mushroom, wood ear mushroom and lily flower. that's my new year meal.

 

[Riofan]

Fisch, that lamb looks decadent with the foie! It must have been delicious.

My first attempt at pork belly after brining it overnight.

Went and bought a digital scale to make the brine with the correct proportions using Thomas Keller's recipe: Leeks, onion, carrots, thyme, bay leaf, peppercorns.

Could not find curing salt anywhere locally (the pink stuff with sodium nitrate) - Does anyone know where I can buy it locally?

Now it's cooking in the water bath at 180F for 12 hours. Will chill and press it overnight and tomorrow I'll find out how it turns out.

 

[lunchbox]

quiche Lorraine (that's BACON and gruy?re, folks ).

 

[lunchbox]

also, i'm interested to see how that pork belly turns out. i'm a big fan of pork belly. one of the biggest reasons that i didn't turn vegetarian when i was in my mid 20s was that i realized a lot of my favorite vietnamese dishes are made with pork belly. not the same when made with vegan substitutes.

 

[Riofan]

Cooked pork belly after fast chill in ice bath, refrigerated and pressed overnight.

Can't wait to scrape and spread some of that gel on butter toasted bread and use the rest in a sauce.

Will attempt to create crackling on half of it and will remove the skin on the other half. I'm so prepared to fall on my face...

 

[Riofan]

The pork belly turned out beyond amazing!! So rich and with a nice crispy skin. Served with mustard vinaigrette and polenta medallion.

Pan seared scallops in butter and truffle oil
Oven roasted pickled beets
Granny Smith Apple spheres sous vide in sugared water and white wine
Hollowed pickled red pepper filled with goat cheese and herbs
Beet juice and watermelon reduction
Port and beef stock reduction
Cream of cauliflower soup

 

[lunchbox]

^^^looks tasty!

 

[Riofan]

Thanks Lunchie!

Finished the last of the pork belly. I had it for breakfast, lunch and dinner... In a way I'm glad it's gone because it is super rich.

I gotta do this again once my arteries unclog a bit.

 

[lunchbox]

oooh, that looks good, too. i love brussel sprouts.
ya. i don't know if i'll be posting any pics any time soon again. i'm on an eat healthy cleanse.

 

[Riofan]

I hear you. I need to eventually tone down before I go for my next physical...

John Wayne Special: Two eggs cooked to order and American cheese placed on top of home fries and a tortilla, a smother of Spanish sauce, and sausage patties.

Eat At Joe's - Redondo Beach - Redondo Beach, CA