Foodies BS Thread.

Huge sandwich from the grocery store. A can of Tropical Angry Orchard for scale.

 

What did that set you back?

 

Were they out of the large size sandwiches?

 

$15

A loaf of bread is $6. This seemed easier considering we're only here for another 2 days.

 

The "normal" sized sandwich was $8. Double the price for triple the sandwich seemed like a good idea.

 

Damn, that is a deal!

 

Nothing like my moms cooking! Homemade enchiladas with birria.. complimented by a side salad and potatoes!

 

Loaded bell peppers…. Pretty darn good lol

 

Very pretty plate and a very nice flavour combo, my concern would be getting the tail meat from the shell and not getting the puree all over me.

 

they look great

never seen guac on them but looks good

 

That’s the diner’s concern, not mine

Thanks for your input!

My original idea was a half tail out of shell and the other half finely chopped with leeks and asparagus (nested in the shell). Drizzle the plate with parsley oil, add the elements, spoon on garlic butter at service.

I forgot to make the oil overnight and ran out ran out of time after work to get dinner on the table. Live and learn!

 

Would taking the tail meat out of the shell after grilling, slicing it, then placing back in the shell for service work?

Parsley oil sounds oh so 2002. LOL. I have been out of the biz for years, are flavoured oils as much a rage as back then, when they would have three different ones on the plate, or have folks come to their senses and they are used more sparingly? They do have a place.

A sushi place I used to frequent, would do live lobster sashimi, half of the tail and claw meat in the tail shell and half finely chopped and mixed with scallion and ? around the base. They would prop the head up on the plate and serve, usually with the antennae still moving around. The body and smaller legs were sent off to the kitchen for a very flavourful soup (Japanese equivalent to a bisque I assume).

Tonight's diner, grilled flank steak, roasted crimini caps stuffed with roast garlic, minced red onion duxelle (use the mushroom stems), herbs balsamic, fresh gnocchi with leeks in a stilton cream sauce. We'll see how it goes.

 

I couldn’t tell you about trends so much, but I can tell you I was only using it for a little bit of color contrast on the plate since there’s parsley in the garlic butter.

I also can’t tell you what works most of the time (using the lobster tail as a container) because all I do is try stuff Again, I have no supervision, training, or experience, just a kitchen and an interest.

I’m all on board with raw fish - except shellfish. I cannot wrap my brain around eating it raw.

Dinner sounds fantastic. Extra mushrooms, please!

 

I think you need the tail or even add a claw to the presentation so the diner gets the ego rush of eating lobster along with the bill for it.

I came out of culinary school in 2001 and flavoured oils and stacked tower plates were all the rage. Fortunately I ended up studying under and old school chef who was into restrained traditional plates but every component would be packed with complimentary flavours at every opportunity.

How about fresh oysters and a shucking knife, slurp them back.

 

They were, they would also be great with the tomatillo salsa I think you posted couple months back!

 

Pineapple fried rice from a tiny Thai joint in Paia before we fly home tonight.

 

Haven’t had them enough to make a decision. I didn’t hate it, from what I remember.

 

Seemed like a good day to bake cookies!

 

Kid had a basketball tournament so I didn't get a chance to make this the other day.

I made a fresh batch of parsley gnocchi a couple of days ago. I think they came out a tad soft but I can live with that instead of rubber bullet too hard. By the time they got to the sauce they were starting to fall apart. Maybe less time in water next go.

Tonight's diner, grilled flank steak, roasted crimini caps stuffed with roast garlic, minced red onion duxelle (used the mushroom stems), herbs, balsamic, fresh gnocchi with leeks in a stilton cream sauce.

Colours aren't great but flavour was spot on.