Food

Drews you are absolutely right ... That is a beautiful looking dish... Too bad someone ruined it by putting cod in it ... lol j/k'ing I don't like fish of any kind so thats just my own personal thing, but as I said, it definately looked wonderful.

Those Grilled Cheese Sammys, by whatever name you want to call them, looks totally scumpious. and the use of goat chesse sounds really yummy.

Am curious about this Nut Roast ... I love a good roast, a 7-bone roast being my favorite (so flavorful). But never heard of a nut roast before. Can you pls explain that a little more. If that is the only name you know it by, perhaps you can explain the cut or where it comes from ... TY

I stuck with what a lot of yanks call a fairly traditional easter dinner ... Ham. Slow cooked a shank with a honey glaze and cloves. That with some sweet potato and green beans made for a nice little dinner... With plenty left over for ham & cheese sammys throughout the week. Yummy --- Maybe I should get me one of those sammy toasters, they sure did make those sammy looks good.

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Oh yea ... can't forget the develed eggs ... I ate a whole plate of them myself ..... Good thing I didn't have company over later ... Whew... theres a reason one must exercise constraint when eating develed eggs ... almost gassed myself out of my own house ... but they tasted good at the time!
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spent easter in the hospital so i missed the big dinnerbut i'm doing well now so i can't complain except my doctor put me on a super low sodium diet so no more cheese
 
Gerry said:
I love that dish! my Panamanian x-girlfriend used to make it all the time. We West Indians call it something else though.
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Hey, I'm West Indian too! My Mother is from Port of Spain, Trinidad. We grew up eating this stuff for breakfast on Sundays after church at my Granny's house.
 
Any way back to more food. Crustychef ain't my name for nothing.

Miso cured duck confit with lychee demi glace
Confit.jpg


Foie Gras and Unagi beggars purses in smokey dashi broth
Dumplings2.jpg


Seafood Nabeyaki
SeafoodNabeyaki.jpg


Honey Soy Braise kurobuta pork belly with seared scallops
Scallopnbelly.jpg


Yellowfin tuna
Tuna001-2.jpg


mmmm...toro
Tuna002-1.jpg
 
crustychef said:
Hey, I'm West Indian too! My Mother is from Port of Spain, Trinidad. We grew up eating this stuff for breakfast on Sundays after church at my Granny's house.
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That's what's up! If you made all those dishes, you got crazy skills man!
 
Thanks! Yep, those are mine. They are from my old restaurant. Been cooking for 15 years. Classically trained in French cuisine but switched to Japanese 4 years ago.
 
I have thought a long time if I should interfer in this...cause I absolutely don't want to spoil your party and I really don't want to start any discussion here, about eating meat or not...
So no offence guys , but next time ya start cooking, I'd sincerely ask you to read this first...

No Foie Gras



Please ...
 
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crustychef said:
if you are french you better know what this is.
Xmas2009021.jpg
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hmmmm Im not french so I guess it is okay if I don't know what it is, but my father, a chef, may be a little disappointed if I guess wrong. But the type of person I am demands I take a guess ..... so ... without further ado .... or stalling ..... or beating around the bush ..... or waiting to be hit by some stroke of genius .... or going for such an obvious and lame attempt at a joke ... I guess ..... confit de canard out of the oven and ready to serve. Beautiful color on the meat and it looks so succulent, my mouth is watering just from the picture. Now I could be totally wrong, and it seems likely since the chef has already included a picture of his miso cured duck confit, beautifully plated with lychee demi glace (a picture that is at least 3 years old btw) and if I am wrong, just remember .... hey I'm a stupid American, what do I know.

Chef, all your dishes looked absolutly wonderful, even the fish dishes which you couldn't pay me enough to even try ...LoL
Also Chef, I am curious about the miso cure as I have seen you asked on another forum but never answered, what exactly did you do? Were the legs cured prior to being slow cooked in the duck fat or was it something you did after the confit was done but prior to final plating? I would assume you cured prior to cooking the legs, but then it would have to be a short cure as to not dry out the legs, no?

Oh and btw chef ... Your brute may have beaten mine, but yours is a lvl 8 compared to my lvl 1 so no problem ... but you watch your back Chef, I'll be back! Just remember chef ... Revenge is a dish best served cold ... muuuhhahahahahahhahaha
 
Well as far as the Tuna a Foie Gras issue. These are form a restaurant I worked at 4 years ago. Now I work for a 100% sustainable sushi bar We don't serve anything that is over fished or endangered.
I still eat foie but hardly ever and only from reputable sources in the US. If you think those ducks get treated bad you should check out the chicken, cattle and pigs at any mass produced facility. Much, much worse. I'm all about local and sustainable food.

The Miso Cured Duck.
It is wet cure with white miso, salt, sugar and sake. Done for 24 hours. Then it is rinsed off, patted dry and confit in duck fat for 2.5-3 hours. Cool in the fat, cover it and let it age for a couple of weeks in the fridge. Just warm it up in the oven when you want to serve it.
I forgot about mybrute. I'll have to check on that little guy
 
I must be the only french guy who's not fond of traditional french cuisine. I mean, I like some specialties, but I don't like most of our cuisine.

I must emphasize the fact that I'm from Lyon, a city that is considered as the "World capital of gastronomy".
 
Ian said:
I must be the only french guy who's not fond of traditional french cuisine. I mean, I like some specialties, but I don't like most of our cuisine.

I must emphasize the fact that I'm from Lyon, a city that is considered as the "World capital of gastronomy".
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yep, confit de canard it is. I would love to visit Lyon. I've only been to Paris, Cannes, St. Germain, Versaille and Epernay.
I love the south of France. Excellent food. Might be making a trip there agian this year.
 
Ian said:
I must be the only french guy who's not fond of traditional french cuisine. I mean, I like some specialties, but I don't like most of our cuisine.

I must emphasize the fact that I'm from Lyon, a city that is considered as the "World capital of gastronomy".
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QUOI? SCANDALE!

You can't be serious on that one... The confit reminds me of a nice South-West French restaurant on the right side of the Saône...

Waht is wrong with you!!! ;)


I would kill for a traditionnal dish like the confit above. And honestly, living in other countries (especially England :)) made me realize how lucky I was when I was in France for the quality of food. Gosh, here you can't really normally get beef cut like "Bavette" for instance. I'm telling you, life for a Lyonnais in exile is hard without "bavette à l'échalotte", "Andouillette", "Saucisson"... Can't wait for the holiday to go have dinner Rue des Maronniers or get a meal with my father, who happens to live not far from the best butcher I know of...

Food! Food! Food!

(Dammit, midday sandwich will taste worse than usual today...)
 
crustychef said:
Well as far as the Tuna a Foie Gras issue. These are form a restaurant I worked at 4 years ago. Now I work for a 100% sustainable sushi bar We don't serve anything that is over fished or endangered.
I still eat foie but hardly ever and only from reputable sources in the US. If you think those ducks get treated bad you should check out the chicken, cattle and pigs at any mass produced facility. Much, much worse. I'm all about local and sustainable food.

The Miso Cured Duck.
It is wet cure with white miso, salt, sugar and sake. Done for 24 hours. Then it is rinsed off, patted dry and confit in duck fat for 2.5-3 hours. Cool in the fat, cover it and let it age for a couple of weeks in the fridge. Just warm it up in the oven when you want to serve it.
I forgot about mybrute. I'll have to check on that little guy
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Wow. Do you ship oversea?

(By the way, loved the email address of your restaurant :D)
 
Just make it your self. It's super easy. The hardest thing is just waiting. At home I buy home whole ducks and butcher them, pan roast the breast or cure them and make duck prosciutto, trim off the fat from the carcass and render it for the confit.. Then I make stock out of the bones and then into demi glace for sauce. It takes about 2 hours to prepare everything. Lately though, I've just been eating Spicy Korean noodles and eggs.

OH! I just realized that the confit in the pot pictures is not duck but goose. It was from Christmas dinner, along with the roasted goose breast, sweetbreads, crispy pigs feet, foie gras torchon, quince tarte tatin and a nice Chateau neuf du pape, Sauterne and Cognac.
 
Come on, I'll close this thread! I'll eat my salami sandwich now...
 
I've got tons of food picture. Some might be a bit too graphic for this forum. I do a lot of butchering and have gone to calf slaughters and such. I also have some of my wife making incredible pasta. She is a chef too. Specializes in Northern Italian cuisine, specifically Piedmont.
 
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