What's For Dinner Tonight?

Alienwidow

Alienwidow

Well-Known Member
Oh hell ya im proud of that one, thats a 40 dollar plate in any restaurant. Well id have to charge that much with the amount of crab thats in it ;) heheheee
 
clint308

clint308

Well-Known Member
DST said:
Gebakken schelvis met paprika, kappertjes, zucchin, citreon en uien - baked haddock with lemon paprika and capers, on baked vegetables - courgette, pepper and onion.

slainte, DST
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mmmm baked fish with capers classic combo there .
DST said:
babysitter is booked and we are off to dinner at this place tonight http://www.pompstation.nu/ it's a working pump station in Amsterdam that has had a restaraunt integrated into it...they even have a smoke room where i blasted a joint before without anyone getting antsy about it...can't wait. THEY SPECIALISE IN STEAK:) ooops caps lock
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Good times for you ahead me thinks ! i looked at the menu , even though i gather it is Dutch i still could under stand most of the menu .
Sounds great , i'd go oysters for starter then a big fat rib eye or something for main ! YUM
 
clint308

clint308

Well-Known Member
Our neighbours brought us some vietnamese food over , they are amazing iranian people i tell ya .
Our freezer is packed full of bread rolls we get everyday off them , Then you have all the backed bean ande spagetti cans they gave us .
Fruit on a daily basis , plus hot meals when they go to church .
Here is 1 of 3 tubs of food they brought over thismorning !!!!!!!!!!!!!!!!
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And some extra chilli for good measure .....
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Beefbisquit

Beefbisquit

Well-Known Member
Alienwidow said:
Tonight was a good meal. One of the best ive cooked up in a while. Port wine braised lambshank on crab mashed potatos, with pickled shallots, feta cheese, and basil from my indoor garden. WTF. The ratio of potato to crab was 2.5/1. Butter, cream (lots), garlic, kosher salt, pepper, crab and potatos. Oh god it was good and rich. The sauce is just the braising liquid reduced with a little added port. It had a half a habenero in it so it had just enough spice to keep it interesting and the pickled shallots were sharp enough to cut the richness perfectly. Salty feta and the smell of the fresh basil. Oh man i wish there were leftovers. :):):)
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Sounds aweeesome! I do a 'quick pickle' shallot, with rice wine vinegar, water, sugar and salt, toss it in the 'french oven' AKA microwave (LOL) for 2 mins, and voila - quick pickled shallots or red onions! The vinegar/heat really activates the anthocyanin and makes them vibrant pink!

We had a 'blackbox' challenge today at culinary school. The Chef gave us Red lentils, prosciutto, kale, garlic, chives, a tomato, and a can of tuna and told us to make something that tasted good (we were bored and finished all our prep). We could only use 5 other ingredients.... (salt, pepper, oil didn't count)

I boiled and de-veined the kale, the sauteed it with a little salt and pepper. The tuna got drained and mixed with mayo, grainy mustard, tomato concasse, chives salt, pepper, and caramelized onions. I grabbed some parmasean crackers we made yesterday, and made a tuna dip. Boiled my lentils, then fried them with a chiffonade of prosciutto.

Got an 8.5/10 on it... my kale wasn't cooked enough.... and was (WAY) too salty. lol



Check out some of the things I've got to put together! :D

Kind of a Waldorf salad - made with Celery, fennel, apples, green onion, walnuts, grapes, and an avocado mayo for dressing.
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Duck confit with su vide brussel sprouts and bacon, turmeric poached turnip, barley and pea 'stew', and black cherry soulis.
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"Poutine" - sweet potato fries, stuffing, smoked cheese curds, and cranberry coulis.
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sunni

sunni

Administrator
Staff member
mm well i have some good kale recipes if you ever need em.
sauteeing kale doesnt count LOL!!!!!


i really like the sweet pot "poutine" but we should find another word for it, you cannot use the poutine unless its poutine from quebec ! HAHHA! :P

i miss poutine probably one of the only things i truly miss. its just so classic, and delicious
theres no vegan alternative, i mean sure you make vegan gravy fries and vegan cheese but ..its like almost it wouldnt be the same lol
 
Beefbisquit

Beefbisquit

Well-Known Member
sunni said:
mm well i have some good kale recipes if you ever need em.
sauteeing kale doesnt count LOL!!!!!


i really like the sweet pot "poutine" but we should find another word for it, you cannot use the poutine unless its poutine from quebec ! HAHHA! :P

i miss poutine probably one of the only things i truly miss. its just so classic, and delicious
theres no vegan alternative, i mean sure you make vegan gravy fries and vegan cheese but ..its like almost it wouldnt be the same lol
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I would LOVE some kale recipies!

I cut the sweet pot a lot finer than a standard fry cut, more like between julienne and alumette. Blanched in oil quickly, then deep fried again just before service. The smoked cheese curd (yes, CURD :D ) was absolutely amazing.... OH SHIT. I forgot the best friggin' part, the GRAVY was a Duck Veloute.....
 
sunni

sunni

Administrator
Staff member
Beefbisquit said:
I would LOVE some kale recipies!

I cut the sweet pot a lot finer than a standard fry cut, more like between julienne and alumette. Blanched in oil quickly, then deep fried again just before service. The smoked cheese curd (yes, CURD :D ) was absolutely amazing.... OH SHIT. I forgot the best friggin' part, the GRAVY was a Duck Veloute.....
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it sounds lovely you still desantctified poutine...one should never fuck with poutine BAHAHAHAH

im kidding of course


yeah i got tons of kale recipies kale chips are awesome you should try them next time in class would go good onto top of something adds some crunch , becareful though they little will burn on you right before your eyes if you blink hahahah
 
Beefbisquit

Beefbisquit

Well-Known Member
sunni said:
it sounds lovely you still desantctified poutine...one should never fuck with poutine BAHAHAHAH

im kidding of course
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LOL - the classic is still amazing, I've seen some worthy poutine off-shoots though!

yeah i got tons of kale recipies kale chips are awesome you should try them next time in class would go good onto top of something adds some crunch , becareful though they little will burn on you right before your eyes if you blink hahahah
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We've actually used them before, I just didn't think of it today lol. They add a really nice texture, but they're super oily... lol
 
DST

DST

Well-Known Member
Good luck with your College Beefbisquit! Looks like you are doing some great stuff there.

We had chateaubriand tonight when we went out. I had scallops to start and the wife had salmon. There was a live band playing jazz tunes as well, very cool I thought. My wife plays the piano and said she just doesn't get jazz, I am not sure if I do either I just kind of float along on what they play....slaap lekker, DST
 
Beefbisquit

Beefbisquit

Well-Known Member
DST said:
Good luck with your College Beefbisquit! Looks like you are doing some great stuff there.

We had chateaubriand tonight when we went out. I had scallops to start and the wife had salmon. There was a live band playing jazz tunes as well, very cool I thought. My wife plays the piano and said she just doesn't get jazz, I am not sure if I do either I just kind of float along on what they play....slaap lekker, DST
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Thanks man, it helps having one of the best Chef's in the country (Top 100 in the world) teaching me. :D

EDIT: I have a chateaubriand in the freezer, probably going to roast it but I might try to do a massive Wellington with it! :D
 
tip top toker

tip top toker

Well-Known Member
Too much good stuff for me to absorb. Good work!

I had spag bog on fries. Now I have the kind of cider you're embarrassed to walk through the shop with..
 
sunni

sunni

Administrator
Staff member
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1. Chili with Diaya cheese
2. pizza.
3. Tonights dinner summer rolls with sauce
4. Dessert forever , brownie cake with ganache and coconut
 
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