food talk

being a aspiring chef and with the tight nit community of people her on collect and destroy from all around the world. it seems like a good place to talk about some of your favorite and most unique dishes that you can create. so lets see some pictures and share some recipes ,because who dosent like good food.

I love food! Not much of a chef but I can hold my own in the kitchen with basic dishes.

Food good! I love cooking, but baking is more my thing. I love messing with cookie recipes and adding my own thing to them. Mr. Sistersgrimm and I like to make bbq sauce using different beers, he's a genius around meat/bbq. We got the Beeroness cookbook from a friend for xmas, so we've taken a few of her recipes and tried them with different beers (I good beer). We made pulled chicken sliders with Pike's Entire for Friendsgiving last year, stupid good.

I just tried Stone's chai spiced Imperial Russian Stout, so freaking good. I think I might attempt to use it in either a chocolate cake or a bbq sauce/marinade. Or both.

i make this awesome jack daniels pancake syrup.
reduce about a cup of jack daniels in half ,add 1/4 brown sugar, 1/4 cup white sugar, about a cup to cup and a half of water ,couple drops of vanilla extract. let simmer ,NOT BOIL! until thick . make bacon strips . pour pancake batter into lines ,add a strip of bacon ,cover with more batter , flip , finish cooking . BOOOOOM! BACON PANCAKE DIPPING STICKS WITH JACK DANIELS SYRUP. ill make some this weekend and add some pics and a more exact recipie.

Whoa that sounds really good, I may have to give that a try!

Dang, that sounds hella good! Def gonna have to try that. With less sugar and a ton of garlic and sriracha (or peppery goodness of choice), that would be probably be good on bacon burgers.

I made a chocolate Kahlua ganache that my brother in law and I spent the afternoon seeing what went best with it. Red licorice not good. Cucumber good. Corn chips, very good. Carrots, doubleplusgood. Broccoli somewhat good, def an acquired taste. I think I originally made it to out on pound cake, but we wound up just eating it with veggies.
Makes to totally healthy right?

Mlsistersgrimm wrote:Dang, that sounds hella good! Def gonna have to try that. With less sugar and a ton of garlic and sriracha (or peppery goodness of choice), that would be probably be good on bacon burgers.

I made a chocolate Kahlua ganache that my brother in law and I spent the afternoon seeing what went best with it. Red licorice not good. Cucumber good. Corn chips, very good. Carrots, doubleplusgood. Broccoli somewhat good, def an acquired taste. I think I originally made it to out on pound cake, but we wound up just eating it with veggies.
Makes to totally healthy right?

Replace the sugar with molasses , add your garlic amd sirachia =.bbq sauce !

Finally some people I can talk food with! I've been in the restaurant biz since I was 15. Worked in a lot of different places. It's really taken over my life throughout the last 5 or 6 years and it's all I think about anymore. But that's a good thing. It's good to have another chef on the board

Here are a few dishes from the last couple places I've worked.

Joel Robuchon - king crab, avocado, preserved strawberry, yuzu vinaigrette


Joel Robuchon - ceviche scallops, sea urchin, shellfish gelee


Acadia - braised veal cheak, peekytoe crab, bone marrow


Acadia - poached langoustine, sunchoke puree, key lime gel, carrot pearls


Acadia - One of the best things I've ever eaten - lamb loin, parsnip puree, rutabaga, compressed apple


The sad thing about cooking professionally is that I don't cook at home nearly as much as I should. I'll take a big ass burger over anything any day.

I'm really starting to feel very, very hungry for some reason!

Geezy petes! That lamb loin looks fab! 2am is a terrible time to be looking at delicious foodins. So hungry!

i know the feeling of not having the drive to cook at home . doing it 60 hours a week just dosent leave any room for me to even want to go in my kitchen let alone do the dishes after. haha but im really happy to see fellow cad'rs enjoy this topic . ill dig through my pics for soome good dishes for you guys today.

DL, is that what you're doin out in LV? If so what restaurant? Your dishes look amazing!

EDIT: courtesy of the mrs. and I, not as gourmet as DL's
lamb loin chops w/ a side of sautéed green beans and couscous w/ feta cheese, sun dried tomatoes & basil


green tea soufflé, dusted w/ powdered sugar and served w/ a scoop of vanilla bean ice cream (not pictured)

CankleBreaker wrote:DL, is that what you're doin out in LV? If so what restaurant? Your dishes look amazing!

+1  
butternut squash and bacon soup with creme fresh

frisee and arugala salad with strawbeerrie  vinagret topped with stilton, strawberries and pea trindels

grilled monkfish with asiago risotto and a lime lobster bur blanc

pousin roulade wrapped in wild boar bacon stuffed with fresh herbs feta cheese and prosciutto on top whipped smoked chedder yukon gold potatoes with  a bourbon peppercorn demi glace

rosemary & olive oil marinated lamb chop with creamy white chedder polenta and a burgandy demi reduction

pecorino romano cheese  

triple chocolate raspberrie brandy cake

jack gaurding some crab cakes over white bean relish topped with citrus dill mayo

stay away from our booze or jack with get ya!


skelbat got the munchies , he shared    ( cant remember which on that is haha )


the first seven are from one of our past wine dinners . i cant remember exactly which one tho
         enjoy

nice plates everyone!
ive been in the industry now for 30 years, foh mind you
i can hold my own in the kitchen from being around it so much but im certainly no chef
cook it, plate it and ill romance the hell out of it until it sells out

So thats what you do...

miss pams desert designs



just a artistic touch for the plates we serve cake and other deserts on

Strawberrie cream cheese desert crepe . Topped with melted Belgium chocolate and mint" 
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crepes:                                                        strawberrie cream cheese :
1 cup flour                                                     1/2-3/4 cup cream cheese
1 cup milk                                                      handfull strawberries ( about 6-7 big ones)
dash of vanilla                                                  teaspoon powder sugar and pinch or two of regular sugar
1 egg

chop strawberries about 1/4" dice and mix into cream cheese with sugars with a wooden spoon or egg beater works also put in fridge .
whisk half of the milk with the flour and egg until all lumps are gone then mix in the rest of the milk and vanilla.
get either you griddle or or pan really hot . use about a 1 ounce worth of batter per crepe.let cook about 15-20 seconds , flip, then remove almost instantly .

lay out crepes on a baking sheet or cutting board . really anything clean works. add about a spoonfull of strawberrie cream cheese to the crepe fold ends in and roll like a burrito . you can melt some chocolate to drizzle on top or you can just use chocolate syrup like herseys or whatever you please. i personally like them like this with the crepe still warm but if you wanted to roll them up then cool them in the fridge for a hour or so then top with melted chocolate it would be a great afternoon snack on a hot day. garnish with mint if you wanna be extra special or impress the that girl you brought over . enjoy!    

It's the first time they let me come up with the entire wine dinner menu . So I had t o do Argentina.
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Looks good.... ship it over let me try!

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Coquilles St.Jacques

You guys are fancy.
Let's just do some old school brown sugar thick cut beer chops and smoked brisket!

Working fast food won't pay for Squadts

Do you guys also deliver? And do you also deliver TransAtlantic to Europe?
JK the food looks good man, had any compliments yet?

JasperF wrote:Do you guys also deliver? And do you also deliver TransAtlantic to Europe?
JK the food looks good man, had any compliments yet?

Ahh don't get me started on crazy customers haha but yet people complain sometimes but I pride myself on my ability to have the fewest complaints out of everyone else that I work with . Perfection isn't easy but I Damn well strive for it . Yesterday actually marked 5 years for me in the same kitchen and honestly it feels great. I never would have thought I would make it this far here

5 years is something to be Proud of! Being a cook ain't easy if I should believe my friends, it takes a certain (cray cray) kinda person to stand the heat in the kitchen