Cooking a Good Everything Else - Page 252 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

Thanks man, I totally forgot to post that but I served it with a tartiflette of potato cubes with roblochon (cheese), cream, onions, bacon and white wine and some glazed carrots.

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09-18-2016 , 07:14 PM

#6277

Bluegrassplayer

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Join Date: Sep 2007 Posts: 40,252

Yeah that looks amazing. Never heard of ginger in creme Brulee before but I want to try it.

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09-18-2016 , 09:26 PM

#6278

mullen

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Join Date: Oct 2008 Posts: 17,682

Yak,

Looks really great man, nice job!

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09-18-2016 , 10:14 PM

#6279

Labax

veteran

Join Date: Jan 2015 Posts: 2,164

Great stuff!

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09-19-2016 , 12:03 AM

#6280

Larry Legend

Celtic Pride

Join Date: Jul 2009 Posts: 42,920

Yea that meal looks super great

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09-19-2016 , 07:28 AM

#6281

Brian O'Nolan

Carpal \'Tunnel

Join Date: Nov 2005 Posts: 6,512

Baller plates and baller food yak, well done sir!

I was just looking up recipes for beer creme brulee, think I'll give that a try soon with a fruity Belgian beer/etc.

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09-19-2016 , 08:20 AM

#6282

Yakmelk

Carpal \'Tunnel

Join Date: Jun 2009 Posts: 14,109

Thanks guys! I was pretty satisfied, that tartiflette dish was kinda undervalued by me ITT, really convenient if you don't have much time and still want a good (somewhat heavy) potato/oven dish.

@brian
Sounds pretty good, a kriek (cherry) beer may very well be spot on for that, maybe combined with some red fruit.

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09-19-2016 , 11:28 AM

#6283

Daddy Warbucks

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Join Date: Oct 2006 Posts: 15,764

Fruli imo!

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09-19-2016 , 03:59 PM

#6284

27offsuit

actions have consequences!

Join Date: Jul 2004 Posts: 38,680

in before daryn

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09-19-2016 , 11:16 PM

#6285

Shark Doctor

Carpal \'Tunnel

Join Date: Dec 2007 Posts: 11,738

Good job, yak. Looks great. Save me a plate please!

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09-19-2016 , 11:27 PM

#6286

ninetynine99

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Join Date: Oct 2004 Posts: 9,238

Very nice Yak.

Now who get's the presentation/plating credit, you or the missus-to-be?

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09-20-2016 , 01:10 AM

#6287

27offsuit

actions have consequences!

Join Date: Jul 2004 Posts: 38,680

Yak,

You have very delicate hands.

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09-20-2016 , 01:16 AM

#6288

TrustySam

journeygirl

Join Date: Apr 2011 Posts: 3,198

Wow, really nice Yak

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09-20-2016 , 08:51 AM

#6289

yimyammer

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Join Date: Aug 2004 Posts: 7,260

Quote:

Originally Posted by JL514

looks awesome yak

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09-20-2016 , 09:23 PM

#6290

lacticacid

adept

Join Date: Feb 2005 Posts: 783

I've done the serious eats Sous Vide Pork Belly Rolls and they are tasty. But I am looking for another asian pork "taco" idea. I am going up to a friends hunting cabin for a pre-wedding weekend (not bachelor party.) I was going to do the Kenji Pork Belly buns, but it is pretty fatty, was pondering something else. The pork belly buns are easy, as I can sous vide and bring up the chilled pork belly to broil there. But was thinking I could do something similar with a picnic pork. Sous Vide, then pull chilled and reheat.

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09-20-2016 , 09:38 PM

#6291

El Diablo

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Join Date: Sep 2002 Posts: 70,770

lactic,

Does the cabin have an oven? Grill? Smoker? Not asian, but you could make delicious tacos or sliders with one of these:

http://www.seriouseats.com/2016/06/f...with-mojo.html
http://www.seriouseats.com/2016/07/f...-shoulder.html

Both can have the main cooking done sous vide in advance, and then a variety of options to finish.

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09-20-2016 , 09:52 PM

#6292

lacticacid

adept

Join Date: Feb 2005 Posts: 783

Thanks. I might modify the 2nd recipe with asian flavors. I volunteered for Saturday night as I am arriving at dinner on Friday. Friday someone is doing more traditional BBQ chicken. So trying to go asian. And have to factor in it being easy enough that I can deliver after drinking all day.

Everytime I go to Serious Eats this recipe teases me:

http://www.seriouseats.com/2016/05/f...ican-pork.html

But it is not the weekend for it.

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09-21-2016 , 05:09 PM

#6293

Yakmelk

Carpal \'Tunnel

Join Date: Jun 2009 Posts: 14,109

Thanks all!

Quote:

Originally Posted by ninetynine99

Very nice Yak.

Now who get's the presentation/plating credit, you or the missus-to-be?

All my suggestions got owned by her and were bad in hindsight so yeah, missus-to-be it is. Although now that I'm thinking about it, the marble plates were actually my idea, they were like 3 bucks a piece and a very good buy imo.

Quote:

Originally Posted by 27offsuit

Yak,

You have very delicate hands.

I cream on my hands a lot, it seems to be working.

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09-21-2016 , 09:12 PM

#6294

JL514

because i can

Join Date: Nov 2006 Posts: 9,820

Lol

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09-21-2016 , 09:27 PM

#6295

foatie

Pooh-Bah

Join Date: Aug 2009 Posts: 5,302

I felt like mac n cheese tonight. With 20 min prep and 25 min in the oven at 400 it came out tremendous. The transfer to plate did it no justice for the wonderful crunchy, buttery, bacon/panko crumb crust.

Sent from my SM-G900V using Tapatalk

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09-26-2016 , 05:12 PM

#6296

Hoagie

name is based on sandwich

Join Date: Jul 2004 Posts: 6,530

The cooking equipment thread is dead so I thought id post this here.

I just bought the edge pro apex 4 sharpening system after having so so results with traditional stones. Its certainly not for the feint of heart at $250 but GODDAMN are the results impressive.

Its a foolproof system to put perfect edges on all of your blades from cheap to expensive, and gives you the option of choosing which angle you want. Super easy and super effective.

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09-26-2016 , 05:35 PM

#6297

Emily G

journeyman

Join Date: Sep 2015 Posts: 299

Bought an edge pro over ten years ago and it's still going strong. Probably the best kitchen purchase I've ever made.

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09-26-2016 , 06:57 PM

#6298

yimyammer

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Join Date: Aug 2004 Posts: 7,260

Quote:

Originally Posted by Hoagie

Nice, I suck getting a sharp nice with a stone.

How hard is it to learn how to use?

How long does it take to get the knife sharp?

thx

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09-27-2016 , 01:22 AM

#6299

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

Cooking a lot of chicken breasts and thighs sous vide in cultured buttermilk and soy sauce right now. Making fried chicken tomorrow. Got some garam masala, hot curry powder and za'atar spice to test out in other sauces tomorrow.