Made some more sushi. My best roll yet. Shrimp, sweetcorn, cucumber and ****aake.

censor-LOL!

(looks good!)

Made some gumbo today using Alton Brown's recipe, except I added okra (wtf at no-okra gumbo) and used a poblano instead of a green pepper. Could have been spicier, but after adding some Tabasco I'm pretty happy with it.

Dean,

That sounds pretty good, but the rice/stuff ratio looks a little high to me.

Made my version of cannelloni 2nite. Never made it previously, but figured I would give it a go as for some reason I felt like eating that specific meal today. Before I get ripped apart, I bought the pasta tubes and the white sauce, as I CBA making either from scratch, plus I was very hungry on my way to the shop. The comments in between the pics are quite basic as I sent this onto a friend who wanted to make it herself.

What I used:

18oz/500g Beef Mince
5oz/150g Tomato Puree
3.5oz/100g Mozzarella/Cheddar Cheese Mix
2oz/50g Parmesan Cheese
2oz/50g Bacon (chopped)
10-20 Cannelloni Tubes (depends on size)
16oz / 450g White Lasagne/ Bechamel Sauce
4 Cloves of Garlic
Pepper
Pinch of Salt
1/8oz / 3g Rosemary
1/5oz / 5g Cumin
Dried Chillis with Seeds
Olive Oil




Heat up the pan, once hot add a bit of Olive Oil and wait for it to heat. Add all the Beef Mince to the hot pan and brown it. - add a bit of pepper while browning




In a bowl, mix all the tomato puree with about the same amount of water. Add in the cumin, rosemary, salt and pepper.



Drain the fat from the mince and move it to one side of the pan. Chop up all the garlic and add to the empty part of the pan. Let it heat up for a couple of minutes.



Mix the beef and garlic together, then add in about 1/2 the puree mix. Turn off the heat, keeping the pan on it and mix it together. Add in some dried chillis with the seeds. Taste and add more chillis/cumin/pepper as needed.



In an oven dish, add in the rest of the puree mix



Fill up the cannelloni tubes with the meat. Easiest way is to use the back of a small spoon, pushing in the meat.



Add all the tubes to the oven dish



Add in the Bechamel sauce to the top of the tubes, spreading evenly. Add cheddar, mozzarella and parmesan cheeses to the top. Then add the chopped (uncooked) bacon



Put this in a heated oven (370F / 190C) for about 20 minutes. Until there is a golden brown topping (and the very edges of it are near burnt)



Serve




And enough extra for the next 2 days in work

looks solid pmarr...how was it?

Thanks!

I was quite hungry, so most things taste good then, but I throughly enjoyed it and would make it again the same way. I expect to enjoy it heated up in work 2moro and Tuesday too.

looks goot

Food and Drink forum Iron Chef-like, Ingredient of the Fortnight Squash

Pistachio macarons.

Cardcore inspired me.

Boned out a chicken



Sweet potato at 39c/lb, made a puree type thing:



Some ugly but hopefully effective twining



Looking forward to cooking it Heston style tomorrow - any suggestions for a side dish (if you'd use any)?

For folks that are interested, the first 4 episodes of David Chang's 'The Mind of a Chef' are on Youtube.

Dean, wouldn't it be better to just cube the sweet potatoes, then puree after cooking the chicken? It seems like they are going to run out all over the place when you get it up to temperature.

I made chicken with Heston's recipe also.
The end result was a bit too raw for me, although I did have a temperature meter stuck to the chicken.
I don't really like chicken so I don't know if it was good or not, at least it was moist and tender!

I am just getting back into reading 2p2 again and this is the first thread that caught my attention. You guys have inspired me to up my cooking game from the weak ass pork shoulders I've cooked for football the past couple Sundays. Am currently planning out tomorrows menu from what I have read itt and will let you know how it goes.

Nice ones! Did my first ever macarons 2 days ago on they were nowhere as near as pretty as yours. Out of 30 I had maybe 4 looking like yours. Need to practice practice practice...

This looks amazing

How'd you do that?

They're also available on PBS' website. Not sure if PBS gets the revenue, but they're high quality and original content, and VERY good. I've really enjoyed watching them.

I ended up watching all four of these plus his Google book speech after your recommendation, thanks for the heads up I really enjoyed them.

If you live outside the US, you have to go the Youtube route. The PBS site does not allow viewing from outside of the US.

Oh, and I think there are 5 episodes available now, on either PBS or Youtube.

I made the infamous "Lela Burgers" from Gordon Ramsay's Kitchen Nightmares series. Here is the recipe I used: http://gordonramsaysrecipes.com/03/l...amous-burgers/.


Overall they turned out pretty well, however, I doubled the recipe and it seemed like there may have been 1 egg too many. They were fairly runny, (also could have possibly added a bit too much worcestershire sauce as their is no measurement provided in the recipe) but I was able to get them on the grill and do my best to keep them from falling apart. Medium cheddar seemed go well with the meat and they received great reviews despite the consistency (They literally "melted in your mouth."). I wish I had pictures, but I am still using an old ass Blackberry that takes awful pictures and I do not *YET* have the T3 that Snipe has referred too. Those are some amazing pictures snipe!!


~JB

It's essentially an Italian meringue mixed with an almond meal base, piped onto trays, baked and joined with a ganache.

It's not difficult but there are several stages and techniques that need to be done correctly.

They were my first attempt too, needless to say I was happy with the results.

Asian Noodles with Beef

What I used:

9oz/250g Thinly Diced Beef
5oz/125g Noodles
3 table spoons Soy Sauce
1 table spoon Rice Wine Vinegar
3 table spoons Oyster Sauce
1 Large Carrot
1 Small head of Broccoli
3 Cloves of Garlic
1 inch x 0.4 inch / 2.5 cm x 1 cm Cube of Ginger
1oz / 30g Bamboo Shoots
Pepper
1/5oz / 5g Cumin
Dried Chillis with Seeds
Sesame Oil
1/4 of a Lime






Take the thinly diced/sliced beef and add it to a bowl with all the soy sauce & white wine vinegar. Put some pepper on it and mix it about. Let it set to marinade while you get set up.



Slice up the carrots and cut the broccoli down. Dice the ginger and garlic.



Boil the noodles and carrots/broccoli for 2-3 mins (you don’t need to boil the veg, depends on how firm you like it). Drain and put in cold water.



Heat up a wok. add the sesame oil, then the ginger + garlic + the chillis that you want. Let that cook for 1-2 mins, stirring so the garlic doesn’t burn.




Add all the beef with the marinade, cumin and about 1/2 the oyster sauce. Cook it for 2-4 mins depending on the thickness of the beef.



Add in the noodles and veg (draining the cold water first!), add in the rest of the oyster sauce & bamboo shoots. Also squeeze the lime into it. Allow to cook for 5-6 mins, stirring to allow the noodles to soak up the sauce.



Taste it here and see if any more soy/oyster sauces or chillis etc are needed. If all good then serve

After watching The Mind of a Chef I had to try slowpoaching eggs. Put a pot of hot tap water on the stove on the lowest possible heat until I was sure I could keep it between 140 and 145F, while I brought a half dozen eggs to room temp. Dropped the eggs into the pot in a steamer basket and left it for forty five minutes, adding an ice cube or two everytime the pot creeped too close to 145F.

With a little bit of butter and olive oil in a small non-stick, I cracked two of the eggs and fried 30s on each side, plated, then drizzled with sriracha.

Best eggs I've ever eaten. Normally I eat my eggs over-easy, but I like a really runny yoke. I cannot stand runny egg whites, so this combination of poaching and frying is really the perfect egg for me. 100% of the yoke is beautifully creamy liquid, while the white is totally set without being overcooked in the slightest.

Made this pizza last Sunday on my pizza stone. Did a margherita pizza as well but didn't take pics.



This was dough from whole foods with a sauce made from a mixture of regular basil pesto, avocados, lemon juice and a bit of garlic. Topped it with a layer of leaks, a healthy heaping of arugula and then drizzled with 15 year aged balsamic and topped with grated aged parmesean and pine nuts.

Was absolutely phenomenal.