What's for dinner?

Diabolical666 · Mar 6, 2015

OK you are def a professional chef

Pinworm · Mar 6, 2015

Metasynth said:
Poached salmon with a champagne citrus dill cream sauce, served on a bed of shaved asparagus, fennel, and tomato salad

MMmmm. Wannnt! :shock:

Iloveskywalkerog · Mar 6, 2015

I just had raising canes.

Metasynth · Mar 6, 2015

Apricot glazed herb roasted Cornish hen, bacon roasted Brussels sprouts, glazed carrots, and garlic mashed potatoes

Diabolical666 · Mar 6, 2015

IM going to chat to jam and drink a beer, I cant take it anymore, much delicious, cant have...

Metasynth · Mar 6, 2015

Lump crab cakes, pasilla cilantro aioli, Asian slaw

Singlemalt · Mar 6, 2015

Diabolical666 said:
Where did you learn to cook?

I learned alot being a chef at country club, but born with a great pallet. I dont eat out much because i cook better then that crap. But look at me, i eat frozen pizza merely for substance heheheheimstoned

Started by watchin mom and Grandma, Italian family so food was important and learned about contrasting and complimentary tastes/textures; a few jobs as a cook when young; then in college as a biochem major it all came together when I realized all cooking was chemistry and if you knew various tastes you can play and it will be edible.

Diabolical666 · Mar 6, 2015

Nice... I call my kitchen "The Lab", cleanest room in the house

ebgood · Mar 6, 2015

Went with papa murphys tonite. Chicken and bacon stuffed pizza. No pics. Its was gone before i saw this thread

Unclebaldrick · Mar 7, 2015

So the pork and baking soda/vinegar finished it's reaction after about ten minutes. The results were excellent. The meat had the silky texture that one gets from a good chinese restaurant (or I assume home cooking @neosapien ?). Very tender. Plus, the baking soda promoted the Maillard reaction so the meat got nice and brown very quickly.

It was my best stir fry yet.

neosapien · Mar 7, 2015

Unclebaldrick said:
So the pork and baking soda/vinegar finished it's reaction after about ten minutes. The results were excellent. The meat had the silky texture that one gets from a good chinese restaurant (or I assume home cooking @neosapien ?). Very tender. Plus, the baking soda promoted the Maillard reaction so the meat got nice and brown very quickly.

It was my best stir fry yet.

The wife's been on a cooking binge. Got a freezer full of fresh homemade pork dumplings now. The last 3 nights she's been making beef bāozi. Beef, green onion, ginger and leek.

Unclebaldrick · Mar 7, 2015

neosapien said:
The wife's been on a cooking binge. Got a freezer full of fresh homemade pork dumplings now. The last 3 nights she's been making beef bāozi. Beef, green onion, ginger and leek.

View attachment 3366552

Yum, love those. Are you going back to China this year?

neosapien · Mar 7, 2015

Unclebaldrick said:
Yum, love those. Are you going back to China this year?

Next January-February for Chinese New Years again.

Unclebaldrick · Mar 7, 2015

neosapien said:
Next January-February for Chinese New Years again.

Is your wife's Taiwanese friend coming too?

neosapien · Mar 7, 2015

Unclebaldrick said:
Is your wife's Taiwanese friend coming too?

Lol, pretty sure she'll be there. She goes every New Years.

Growan · Mar 7, 2015

stuffed pork wrapped in bacon, roast potatoes and cabbage.

...or, some garbage, a garden gate and some kids garden toys, IF i can chew through this damned tether...

6ohMax · Mar 7, 2015

Diabolical666 said:
We are high...we dont know what we are doin

I was so high yesterday I couldn't even back into a parking stall straight. ....there was a dude just shaking his head...haha haha good times

Growan · Mar 7, 2015

6ohMax said:
I was so high yesterday I couldn't even back into a parking stall straight. ....there was a dude just shaking his head...haha haha good times

your avi looks worryingly like mine

Growan · Mar 7, 2015

Metasynth said:
Apricot glazed herb roasted Cornish hen, bacon roasted Brussels sprouts, glazed carrots, and garlic mashed potatoes

your food looks excellent, but the presentation is a little.....how can i put....nah, i'm kidding. looks goooood! portions too small.

bu$hleaguer · Mar 7, 2015

Metasynth said:
Lump crab cakes, pasilla cilantro aioli, Asian slaw

That's some fusion for ya. Mexican, Asian and Maryland. Interesting

What's for dinner?

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