Foodies BS Thread.

gah...I could go for a bowl of caldo about now. weather is finally cooler. had to wear a hoodie in my zerodarkthirty jog.

 

Yep. Its good too

 

I've been dicking around with a sourdough starter for months. finally got off my butt, and this happened.

easier than I imagined it to be.

 

I can smell that picture.

 

Jalapeño-Cheddar skillet cornbread

 

brother I can taste and smell it all the way over here from south Texas

 

40 degrees this morning so I have been experimenting with my recipe and which bisque to pair.

 

Dinner party for some ladies in the area. The dessert plating is not optimal, but they were happy with it.

Sparkling hour cocktails - bourbon, sparkling apple cider, cranberry, thyme simple syrup, lemon juice for acidity.

Beginnings: goat cheese espuma, cinnamon pickled grapes, golden beet purée, jam yolk, champagne shallot vinaigrette.



Main: smoked lamb, charred leek polenta, pomegranate molasses



Conclusion: caramel panna cotta, dark chocolate mousse, hibiscus and orange tea gel, orange tuile, olive oil cracker.

 

I know this one's a bit old but.......
Always saw that Japanese BBQ sauce in the store and wanted to try it.
I always thought it might taste like the sauce they use at our local Gingi steak house.

 

All plating looks optimal to me! HAHA! Dude! Don't be so hard on yourself.. you're lightyears ahead of most people and all this looks fantastic!

 

Thanks

The dessert world is insane. I have so much fun with it, but the stuff these guys come up with

 

You do realize that WE say that about YOU! HAHA You are doing great!

 

dude. you killed it!!

 

Gracias, señor.

 

Boom

Main sounds very good. How did you make the pomegranate coulee? Years ago I made a pomegranate relish for crab sausage and getting the seeds out was a PIA.

Though I'm not a fan of caramel, those desert flavours flat out work together

Very nice.

 

Thank you

I used half fresh pomegranate (the trick is to break them apart in a bowl of water, skim the floating pith) and half Pom 100% juice because I bought all the fresh stock the store had Simmered roughly a gallon (with lemons and aromatics) into 2 ish cups of molasses.

Caramel isn’t my thing either, but I’ve never made panna cotta and I needed to work with something I was familiar with making. The hibiscus and orange tea gel was outstanding, if I do say so. I’ll opt for cornstarch instead of gelatin (can’t find agar agar anywhere here) next time.

 

We did panna cotta in the restaurant and I've made at home few times.

Plating was simple in a glass, buttermilk panna cotta topped with a thin (1/8") layer of lemon gelee. I've made the same at home and also have made habanero chocolate panna cotta with cinnamon gelee. If I remember, we served it with a biscotti. The restaurant we had sheets of gelatin, converting that to powder pouches was a pain to juggle between ending up with a slurry or rubber.

Thanks for the pomegranate idea, I still remember trying to force it through a seive to get rid of the seeds.

Hibiscus is a traditional Christmas drink in Jamaica ... served warm with a shot of rum.

 

Look for the vegan type places. Preferred for obvious reasons. Whole Foods and the like…

should have added international foods places as well (other cuisines have vegans also).

 

Petri dishes

 

Oh yeah, once the seeds were out, I processed them and squeezed them through cheesecloth. The habanero version sounds extra good… might give that go soon!