ty ty

tuna mousse.

My main responsibility was the mussel and scallop dish

No worries, the chef making it is next to me, we are just joking around...

First of all, Cookie, you're sort of becoming my hero. I am conflicted due to my man-crush. I think my wife is on to it.

On a serious note, I would like to point out that one of the reasons I love seeing this sort of stuff (and one of the reasons this thread is so great) is because it shows people enjoying their lives, acting like civilized people, making an effort. It's refreshing being exposed to something where cynicism and pettiness is sort of just basically pointless.

I realize nobody in this thread is curing cancer or adopting starving children (not that I know of, at least), but that doesn't mean I can't appreciate the general vibe given off here.

That is all.

+1

what's the recipe for your guacamole cookie?

Cookie,

I don't know whether to love you or hate you.

I've been very careful what of 2+2 my girlfriend knows about. She knows about crashjr's world cup thread, because the food there I could imitate. Your ****, geez, I ain't showing her that. I mean, my best food porn is a steak on a plate.

Nits here.

Why shrimp on a tuna mousse plate? Would expect tuna pieces or something indicative of tuna.

Personal bias, but that little sprig on top of the scallops has to go. The scallops look great. Let them be.

Want the dessert. and scallops. and seabass. not sure about the mousse, but thats just personal preference. v impressive!

Yesterdays event in my foodclub, the rules is that every person is responsible for 1 dish + wine. Mussel and scallop dish was my creation. GF did snacks and dessert, with a "little" help from me.

1: Snack table, served with german bubbles

2: Chilled mango soup shooter

3: Homemade guacomole

4: Emmentaler "chips" (was supposed to "fluff up", maybe next time it'll work)

5: Tortilla chips

6: Scallops, mussels, sauce was from musselsteaming (onion, garlic, white wine, cream added later) sauce was split with dill oil just before serving, blue potato pure, peashoots, dill. White wine.

7: Seabash, pure, languestine bisque, salat of sugar peas and green beans, pear and balsamico boiled down, white wine foam failed. White wine

8: Tuna mousse, shrimps, dill. White wine.

9: "Death by Chocolate", fresh fruit, 2 kind of icecream. Italien bubbles

10: Me after saberring.

Ill find recipe for you

Scallop dish was actually kind of simple, but 5 hours of prep, maybe it was simple because I made it without a recipe, had something like it at a restaurant and remade it from memory/taste

Thanks for the feedback

The tuna mousse probably doesnt fit the bill for gourmet, but as I said in the post before its everyone makes one dish kind of deal we got going, so sometimes result will be "funny".

I must say that with the exception of MAYBE a simple shrimp salad, I have absolutely no use for those tiny shrimp. I see them all the time, so it must just be me, but I'd just as soon have crudite with the tuna mousse.

Otherwise, all looks top drawer, especially the seafood dishes.

And there's no need to remove the garnish from the top of the scallops. It's not hurting anything, and it's fairly standard.

I'm gonna step up my own game a little.

f standard.
It's decoration not garnish imo.

+1, he even sabers the bubbly (without drawing blood). Can probably even make a good southern biscuit (a true test imo).

We where discusing meat earlier, is this acceptable for cheaper rib eyes?



Leftovers, and yes the steak is too small.

Yeah, that looks like a pretty decent cut of meat.

That looks like USDA select grade, which is what you find in most markets where I live. It'll do.

its brazilian fwiw

I didn't mean to say that it was USDA Select grade, only that it would probably be select grade if it was in the market here and the processor participated in the USDA grading program.

http://en.wikipedia.org/wiki/Beef#USDA_beef_grades

I wonder if Brazillian beef is grass fed like in Argentina, or if it is grain fed (corn) like in the US.

Lamb cutlets with a rocket/spinach/Bulgarian feta/macadamia nut salad.

This dish literally takes 10 minutes to put together from getting home from the grocery store to plating up. A little bit of balsamic vinegar brings the entire thing together so perfectly.

I went to Nationals in bread and cakes:

Baguettes/Lunchbreads:

Rye bread

Speciality breads

Baked pie

Dessert pies:

"Dry cakes"