what are you eating today?

[CHINESEGOLD]

When we make purees at work we use a vitamix and it works fine, especially since the vegetables are usually warm as is.

 

what I've heard/experience that if a vitamix runs for 3+ mins it heats up the contents of the container.

 

I just bought the Relae cookbook and the vast majority of the time when it requires something to blended it calls for a Thermomix, was just wondering if someone can confirm that either one works since it takes very little time to puree something smooth anyways. I know the thermomix doesn't heat up when blending since I've ran it for like 8 minutes straight before

[frasier oiseau]

Also, re: tea sauces/broths, both of these were in the Quay cookbook 

 

http://imgur.com/wa9aBED,K2lAwNq#0

Edited March 13, 2015 by pas de deux

[SSchadenfreude]

 

 

 

 

 

 

 

 

 

[SSchadenfreude]

[CHINESEGOLD]

Also, re: tea sauces/broths, both of these were in the Quay cookbook 

 

http://imgur.com/wa9aBED,K2lAwNq#0

ty

[frasier oiseau]

ty

 

No problem

The entire cookbook is fantastic, read through most of it at Kinokuniya - just a shame my living situation means I can't really try cooking 95% of the dishes

[_ironman]

food court food lol

 

beef + beef ball + shrimp wonton noodle

fried chicken + mapo tofu + veggies + rice

 

[bizubimu]

 

Spicy Wafu ramen @ Snappy Ramen, Boston

 

IMO this place sucks ass. Tonkotsu flavor was completely overwhelmed by the spice, and tonkotsu isn't exactly a subtle flavor. Pork belly was dry and overcooked. 

 

 

Feeling homesick so made 滷肉飯 with shallots and pickled mustard greens

[frasier oiseau]

Double @ Burger Project

 

 

Double Truffe @ Mister Gee's Burger Truck

 

 

Double Ume burger @ Ume Burger pop-up

 

Edited March 22, 2015 by pas de deux

[big]

^ Wagyu mince sauce on that ume is 10/10. Chips and the hour long queue were disappointing but

[frasier oiseau]

Where you the dude in the 2015 huaraches? And yeah, the burger was great, a bit overpriced (As were the fries considering the portion) but it was definitely worth going

[big]

nah I was wearing nike sockdarts. I got a tonkatsu burger as well but I don't rate it very highly - felt like a chore to eat.

[frasier oiseau]

nah I was wearing nike sockdarts. I got a tonkatsu burger as well but I don't rate it very highly - felt like a chore to eat.

 

blue ones, w/ a bbs tee?

[big]

yeah, swimming in multiple oversized tees

[frasier oiseau]

My tape measure was in my other bag

[_ironman]

satay beef egg noodle + brisket rice noodle

 

 

tuna tartare

 

[SSchadenfreude]

 

 

 

 

 

 

 

Edited March 24, 2015 by SSchadenfreude

[SSchadenfreude]

 

 

 

 

 

[SSchadenfreude]

 

 

 

 

 

 

 

 

[mikeboi]

Beer Dinner at Pelican House

Edited March 28, 2015 by mikeboi

[youkinorn2]

Anyone have any idea on how to make a green tea reduction/sauce for duck?

 

I had it at Atera. The menu just list the dish as "Duck, Green Tea, Cucurbita Morschata"

 

A cook at work suggested making a mother sauce like a veloute or bechamel, steeping green tea in it, blitzing it with a little bit of parsley for color then pushing it through a sieve.

 

From what I remember of the sauce though, it was fairly liquid and the texture didn't really suggest the usage of flour or cream.

 

Thanks.

 

I know this is way late, but if you want a very pure green tea flavor, I'd go with straight matcha and sheer in some xanthan for body. That way you don't get the fat from an oil or fat emulsion...and I assume you wouldn't want the floury flavors from a roux-thickened sauce, anyway. Not sure how the particles from the matcha would react...the xanthan could stabilize the suspension, or it could do something weird and bad—not sure, but a hydrocolloid would be what I'd try first. 

 

When we make purees at work we use a vitamix and it works fine, especially since the vegetables are usually warm as is.

 

what I've heard/experience that if a vitamix runs for 3+ mins it heats up the contents of the container.

 

I just bought the Relae cookbook and the vast majority of the time when it requires something to blended it calls for a Thermomix, was just wondering if someone can confirm that either one works since it takes very little time to puree something smooth anyways. I know the thermomix doesn't heat up when blending since I've ran it for like 8 minutes straight before

 

Vitapreps start heating up the contents pretty quickly in my experience. I'm not familar with the Thermomix—I thought it was just for cooking things while blending, but can it also keep things cool?

[youkinorn2]

am I crazy, or does this recipe you guys are talking about (http://imgur.com/wa9aBED,K2lAwNq#0) not even tell you what to do with the tea?

[_ironman]

made quiches

 

PASTRY:

- 2 pillsbury crescent rolls lol

 

FILLING:

- 1 cup of cooked ham diced

- some kale

- 1 medium onion

- 4 eggs

- 1 cup of 35% cream

- shred some cheese

- salt + pepper + etc.

 

INSTRUCTIONS:

- fry up onion and kale

- mix up the rest of ingredients

- 375 F for 30-40 min

 

perfectly makes 8 servings @ 4 3/8 inch (~11cm) diameter tins

 

Edited April 1, 2015 by _ironman

[CHINESEGOLD]

am I crazy, or does this recipe you guys are talking about (http://imgur.com/wa9aBED,K2lAwNq#0) not even tell you what to do with the tea?

 

The second image (white tea broth) specifies at which point you steep the tea. The first one doesn't but I'd assume it'd be after you reduce the chicken stock.

 

 

and thanks, I'm gonna try that

[ProfMonnitoff]

pork belly and quad hop seems like a strange pairing decision

[youkinorn2]

A few things from the past couple weeks. Been traveling for work and working 12 hour days when I'm home, so haven't had a whole lot of time to be in the kitchen. In case you were wondering, food in Cape Town isn't excellent.

 

trout with preserved red mustard greens, peas, endive kimchee, celery, and cornbread (sort of like a savory spongecake, actually). Served this with a beurre monté made with an intense reduced texas bbq brisket stock instead of water, but poured it after I took the photo.

 

I made biscuits and sausage gravy and soft scrambled eggs one morning for everyone at the editing house we've been working with the past couple weeks. Gravy is pink from smoked paprika and tobasco. Crispy bacon on top.

 

Went morel hunting outside of Austin on Sunday. Found a handful. These are some on an omelette I made myself for breakfast this morning. Probably one of the most satisfying plates of food I've ever made.

[mikeboi]

pork belly and quad hop seems like a strange pairing decision

it worked out pretty well i guess seemed to be more to tapper the westi than work with it however.

[CHINESEGOLD]

 

 

 

Vitapreps start heating up the contents pretty quickly in my experience. I'm not familar with the Thermomix—I thought it was just for cooking things while blending, but can it also keep things cool?

Vitamix will heat things up through friction heat after a few minutes. Thermomix can go on (indefinitely?) without heating up. Was just curious mostly because through experience Vitamix will blitz a puree or powder something extremely quickly, making me wonder why the Relae book would call for a thermo for a blitz job

[SSchadenfreude]

 

 

 

 

 

 

 

 

Edited April 2, 2015 by SSchadenfreude

[SSchadenfreude]