Alienwidow
Well-Known Member
Oh hell ya im proud of that one, thats a 40 dollar plate in any restaurant. Well id have to charge that much with the amount of crab thats in it heheheee
mmmm baked fish with capers classic combo there .Gebakken schelvis met paprika, kappertjes, zucchin, citreon en uien - baked haddock with lemon paprika and capers, on baked vegetables - courgette, pepper and onion.
slainte, DST
Good times for you ahead me thinks ! i looked at the menu , even though i gather it is Dutch i still could under stand most of the menu .babysitter is booked and we are off to dinner at this place tonight http://www.pompstation.nu/ it's a working pump station in Amsterdam that has had a restaraunt integrated into it...they even have a smoke room where i blasted a joint before without anyone getting antsy about it...can't wait. THEY SPECIALISE IN STEAK ooops caps lock
What type of crab did you use ?Oh hell ya im proud of that one, thats a 40 dollar plate in any restaurant. Well id have to charge that much with the amount of crab thats in it heheheee
Isn't that from Canada / Alaska ?Dungeness. Its the crab round here
Sounds aweeesome! I do a 'quick pickle' shallot, with rice wine vinegar, water, sugar and salt, toss it in the 'french oven' AKA microwave (LOL) for 2 mins, and voila - quick pickled shallots or red onions! The vinegar/heat really activates the anthocyanin and makes them vibrant pink!Tonight was a good meal. One of the best ive cooked up in a while. Port wine braised lambshank on crab mashed potatos, with pickled shallots, feta cheese, and basil from my indoor garden. WTF. The ratio of potato to crab was 2.5/1. Butter, cream (lots), garlic, kosher salt, pepper, crab and potatos. Oh god it was good and rich. The sauce is just the braising liquid reduced with a little added port. It had a half a habenero in it so it had just enough spice to keep it interesting and the pickled shallots were sharp enough to cut the richness perfectly. Salty feta and the smell of the fresh basil. Oh man i wish there were leftovers.
I would LOVE some kale recipies!mm well i have some good kale recipes if you ever need em.
sauteeing kale doesnt count LOL!!!!!
i really like the sweet pot "poutine" but we should find another word for it, you cannot use the poutine unless its poutine from quebec ! HAHHA!
i miss poutine probably one of the only things i truly miss. its just so classic, and delicious
theres no vegan alternative, i mean sure you make vegan gravy fries and vegan cheese but ..its like almost it wouldnt be the same lol
it sounds lovely you still desantctified poutine...one should never fuck with poutine BAHAHAHAHI would LOVE some kale recipies!
I cut the sweet pot a lot finer than a standard fry cut, more like between julienne and alumette. Blanched in oil quickly, then deep fried again just before service. The smoked cheese curd (yes, CURD ) was absolutely amazing.... OH SHIT. I forgot the best friggin' part, the GRAVY was a Duck Veloute.....
LOL - the classic is still amazing, I've seen some worthy poutine off-shoots though!it sounds lovely you still desantctified poutine...one should never fuck with poutine BAHAHAHAH
im kidding of course
We've actually used them before, I just didn't think of it today lol. They add a really nice texture, but they're super oily... lolyeah i got tons of kale recipies kale chips are awesome you should try them next time in class would go good onto top of something adds some crunch , becareful though they little will burn on you right before your eyes if you blink hahahah
Thanks man, it helps having one of the best Chef's in the country (Top 100 in the world) teaching me.Good luck with your College Beefbisquit! Looks like you are doing some great stuff there.
We had chateaubriand tonight when we went out. I had scallops to start and the wife had salmon. There was a live band playing jazz tunes as well, very cool I thought. My wife plays the piano and said she just doesn't get jazz, I am not sure if I do either I just kind of float along on what they play....slaap lekker, DST
Rustic works for me !!!My pizza didn't work out too well. Not enough semolina on the spatula thing. I shall just maintain that i was going for rustic