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05-10-2020 , 05:03 PM
#14301
yimyammer
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Quote:
Originally Posted by REDeYeS88
lots of great work on this page. i've never had clafoutis but i'm thinkin' i need to give it a shot. always good to see pan con tamate. looks like you toasted the bread with the garlic on it? have you tried toasting the bread dry then rubbing raw garlic across the top and adding the oil?
I recommend a dutch baby which is awesome and super easy too



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05-10-2020 , 05:14 PM
#14302
foobar
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Quote:
Originally Posted by REDeYeS88
llooks like you toasted the bread with the garlic on it? have you tried toasting the bread dry then rubbing raw garlic across the top and adding the oil?
This is exactly what I did...follow the Kenji recipe pretty exactly.
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05-10-2020 , 05:17 PM
#14303
foobar
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Quote:
Originally Posted by yimyammer
I recommend a dutch baby which is awesome and super easy too
Dutch baby! This reminds me of visiting my bro in Minnesota for his wedding and he took us all out for panakuken one morning. Doesn't even matter how it tastes cause it's just so fun to say

Btw, everything looks great as always gents. This thread is a nice break from the weight of the world for me, please keep on killin' it
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05-10-2020 , 06:27 PM
#14304
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27offsuit
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yim I'm just gonna say I expected your baby to be like 6" up the outside. Iykwim.
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05-10-2020 , 06:39 PM
#14305
yimyammer
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Quote:
Originally Posted by 27offsuit
yim I'm just gonna say I expected your baby to be like 6" up the outside. Iykwim.
I know man but this is kind of in the bread family and I suck at bread, etc. I'm too impatient or something
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05-10-2020 , 07:13 PM
#14306
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Da_Nit
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Quote:
Originally Posted by yimyammer
I recommend a dutch baby which is awesome and super easy too

Oh wow.
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05-10-2020 , 07:36 PM
#14307
foobar
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End of my barrage of posts for a bit. Dinner!

Chateaubriand roast with red wine shallot scallion butter. Robuchon pommes purree and asparagus. Plus a great bottle of wine gifted by a great friend.

Lot of cooking today, but having the time to cook is a luxury to enjoy...pretty good little Sunday. Cheers all.



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05-10-2020 , 07:47 PM
#14308
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27offsuit
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Decent day.
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05-10-2020 , 07:47 PM
#14309
Tom Ames
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^^^ (@ foobar)

I hate you.

Spoiler:
Not really. But I am damn sure envious. That looks like a terrific spread!
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05-10-2020 , 09:04 PM
#14310
yimyammer
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VERY nice foobar
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05-10-2020 , 09:20 PM
#14311
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Quote:
Originally Posted by yimyammer
I recommend a dutch baby which is awesome and super easy too
Dutch babies are great. Here is a savory one I made with Parmesan, thyme, chives.

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05-10-2020 , 09:48 PM
#14312
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Need to look into Dutch baby.

Wow Foobar, I’m just cooking an everything else but Foobar is actually cooking a “good” everything else.

Is Velvet Glove wine as good as Black Velvet Canadian Whisky?
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05-10-2020 , 09:59 PM
#14313
foobar
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Quote:
Originally Posted by Da_Nit
Wow Foobar, I’m just cooking an everything else but Foobar is actually cooking a “good” everything else.

Is Velvet Glove wine as good as Black Velvet Canadian Whisky?
Velvet glove (the legendary willett rye) >>>> velvet glove the wine >>>> Black Velvet the Canadian whiskey.

Funny you should mention Black Velvet BTW....one of the first times I got sick from drinking was.from sneaking shots of Black Velvet as a teenager at my cousin's wedding.
..memories!
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05-10-2020 , 10:31 PM
#14314
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My attempt at pickled eggs and cucumbers. It needs to refrigerate for a few days now though.











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05-10-2020 , 11:05 PM
#14315
amoeba
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Some mothers day attempts.

Partial Japanese style breakfast of onsen tamago (hot sprjng egg)/ Asparagus and Yamaimo ( Mountain yam) in thickened dashi.



Broccoli and asparagus with mozzarella and homemade yogurt.



Roasted Cornish game hen, seared foie gras, onion jam, potato rolled in some foie fat.

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05-10-2020 , 11:09 PM
#14316
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Amoeba. Cooking a Good Everything ElseCooking a Good Everything ElseCooking a Good Everything Else
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05-10-2020 , 11:16 PM
#14317
amoeba
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Thank you foobar. What type of potato did you use for your Robuchon potatoes? Since Ratte is not really available in the US. Also, did you use a tamis? Really impressive meal.
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05-10-2020 , 11:31 PM
#14318
yimyammer
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Amoeba's back!

and kickin' ass per usual, nice looking vittles amigo
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05-10-2020 , 11:31 PM
#14319
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05-11-2020 , 12:40 AM
#14320
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Damn I want pickled eggs.
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05-11-2020 , 12:40 AM
#14321
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Amoeba’s back.
Cooking a Good Everything ElseCooking a Good Everything ElseCooking a Good Everything ElseCooking a Good Everything ElseCooking a Good Everything Else
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05-11-2020 , 01:12 AM
#14322
foobar
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Quote:
Originally Posted by amoeba
Thank you foobar. What type of potato did you use for your Robuchon potatoes? Since Ratte is not really available in the US. Also, did you use a tamis? Really impressive meal.
Yukon gold, and I just run them through a ricer. Hard to say if there's any noticable difference from the real deal or not, would have to try them side by side
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05-11-2020 , 01:18 AM
#14323
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Made mochi donuts and holes for Mother’s Day and flavours came from whatever I had lying around the house.

Vanilla glaze / Churro / plantain + coffee / almond butter + almond + sesame / whites chocolate + miso / mango



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05-11-2020 , 07:07 AM
#14324
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Man, everyone ITT is crushing it lately, great work all around
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05-11-2020 , 12:23 PM
#14325
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Quote:
Originally Posted by foobar
Velvet glove (the legendary willett rye) >>>> velvet glove the wine >>>> Black Velvet the Canadian whiskey.

Funny you should mention Black Velvet BTW....one of the first times I got sick from drinking was.from sneaking shots of Black Velvet as a teenager at my cousin's wedding.
..memories!

Ah those old Willett ryes, this one is up there with that famous Red Hook rye.

Black Velvet reminds me of home, its arguably the most popular whisky there as the spirits holding company based out of my hometown owns the brand. It’s not Thanksgiving growing up without my dad and brother-in-law going through half a plastic handle.
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