OT: The Food & Drinks Thread (Part 4)

[Overtime Period]

Salmon Gravlax mixed with red onions and chives mixed with a honey whole grain mustard sauce.
Served with yellow beets with the honey mustard sauce and taro chips garnished with
Radish pink microgreens...

 

[peate]

View attachment 363547
Salmon Gravlax mixed with red onions and chives mixed with a honey whole grain mustard sauce.
Served with yellow beets with the honey mustard sauce and taro chips garnished with
Radish pink microgreens...

That's a very colourful looking plate, Major leagues here. I love sprouts.

 

[Overtime Period]

Pan seared Salmon, with a orange juice reduction, orange supremes, roasted almonds, Julienne of carrots mixed greens salade, endives and taro chips...

 

[Overtime Period]

As a kid my mom would always tell me not to play with my food....
You say you eat with your eyes..so for kids I made a fun dolphin with carrot eyes, cherry tomatoes, balsamic reduction, radicchio salad acting as water, inside the cup plain yogurt

 

[Holystik]

You are a man of my taste, love Bernaise, need to be really careful when making it though when you whisk in the butter and it tastes at least 100 times better than making it from a powder. Just because of that I will make Swedish pancakes today (also thanks to Runner who has been posting crepes pics in the GDTs), looks a bit like crepes but they are much more filling since I use a lot of cream as well. Will go perfect with the the Avs/Dallas game. Need to go out and get some cider though. First I need to do the batter, it's better if it sits a while.

Will post a picture.

Yeah, always make em from scratch.
As long as you know the 5 mother sauces of cuisine you can do almost all the other sauces(variants). One that I don't make often is espagnole elevated to demi glace(espagnole sauce+roux+brown stock+mirepoix).
I've made it before with many shortcuts for a fake which is not as tasty for sure.
Demi glace for me is the most intimidating sauce if not the hardest/time consuming(or one of)
Ever tasted a real traditional demi glace with a steak? It has to be the biggest bomb flavor ever.

 

[Overtime Period]

Octopus Salade
Cherry tomatoes, red onions, capers, black olives,finger potatoes,mixed green salad, grilled octopus, mixed with lemon juice and olive oil salt pepper topped on top of mixed green salad...

 

[Per Sjoblom]

Yeah, always make em from scratch.
As long as you know the 5 mother sauces of cuisine you can do almost all the other sauces(variants). One that I don't make often is espagnole elevated to demi glace(espagnole sauce+roux+brown stock+mirepoix).
I've made it before with many shortcuts for a fake which is not as tasty for sure.
Demi glace for me is the most intimidating sauce if not the hardest/time consuming(or one of)
Ever tasted a real traditional demi glace with a steak? It has to be the biggest bomb flavor ever.

I have not to my knowledge tasted demi glace. Sounds interesting. Do you have a gas stove? Right now I have one of those horrible spiral heater stove, the oven itself is about 30 degrees warmer compared to what the knob says. I have an infrared thermometer and I have tested it. Before when I lived in a house I had a gas stove and they are great.

 

[peate]

I have not to my knowledge tasted demi glace. Sounds interesting. Do you have a gas stove? Right now I have one of those horrible spiral heater stove, the oven itself is about 30 degrees warmer compared to what the knob says. I have an infrared thermometer and I have tested it. Before when I lived in a house I had a gas stove and they are great.

I also had a gas stove and it was so much better than electric, especially the burners. It's on or it's off.

My best baking was done in an old kitchen wood stove. Best apple pie ever.

 

[Holystik]

I have not to my knowledge tasted demi glace. Sounds interesting. Do you have a gas stove? Right now I have one of those horrible spiral heater stove, the oven itself is about 30 degrees warmer compared to what the knob says. I have an infrared thermometer and I have tested it. Before when I lived in a house I had a gas stove and they are great.

Not gaz but I do love my Samsung stove. It's a very nice 2019 model with 5 surfaces.
I wish I had a heat radar like you have. How much do those cost?

 

[GoodKiwi]

Went to "L'Gros Luxe" (their NDG location). Was pleasantly surprised as most of their menu is vegetarian and vegan. Tasty stuff as well. Not cheap though - you're looking at around $40-$50 per person (with an appetizer, main & booze).

 

[Per Sjoblom]

Small Dutch potatoes with Pacific code filet, Argentinian pink giant shrimps and scampi. Bell pepper, cherry tomatoes, cocktail onions (frozen), squeezed lime and dill twigs and a few peas. Took some creme fraiche whisked into the pan and the juices and made a butter creme fraiche sauce, fairly light..

 

[ArtPeur]

Small Dutch potatoes with Pacific code filet, Argentinian pink giant shrimps and scampi. Bell pepper, cherry tomatoes, cocktail onions (frozen), squeezed lime and dill twigs and a few peas. Took some creme fraiche whisked into the pan and the juices and made a butter creme fraiche sauce, fairly light..

your picture is broken

 

[Gyfu]

That's a very colourful looking plate, Major leagues here. I love sprouts.

They're so concentrated/packed full of flavor... So great on sandwiches too, thick, fresh, crunch! Go sprouts!

 

[Le Tricolore]

Not sure how many people would appreciate this, but the SAQ has Blanton's Original available for pre-order. It's, apparently, getting really hard to find in the States, so might not be available here for a long time.

Blanton's Original Bourbon

 

[angusyoung]

What’s the meat and prep on the grill? Looks great!

At first they were happy go lucky chickens running and pecking freely until their time came.And then they were simply delicious.

 

[angusyoung]

I've never been able to see sfa on those. I tried everything: up close, far away, crossed eyes, lazy eyes, glasses, no glasses. Rien Nada Niet.

Think you have to be patient and not blink,some come quicker than others though.

 

[angusyoung]

Went to "L'Gros Luxe" (their NDG location). Was pleasantly surprised as most of their menu is vegetarian and vegan. Tasty stuff as well. Not cheap though - you're looking at around $40-$50 per person (with an appetizer, main & booze).


View attachment 363890 View attachment 363891 View attachment 363892

You saying the top pic runs around 40-50$ not including tax and tip?ouch!

 

[groovejuice]

Went to "L'Gros Luxe" (their NDG location). Was pleasantly surprised as most of their menu is vegetarian and vegan. Tasty stuff as well. Not cheap though - you're looking at around $40-$50 per person (with an appetizer, main & booze).


View attachment 363890 View attachment 363891 View attachment 363892

That food looks fantastic!

 

[GoodKiwi]

You saying the top pic runs around 40-50$ not including tax and tip?ouch!

Mojito $12 + Beer $8 + Bruschetta $10 + Faux friend chicken burger $14. So total comes to $44 CAD + tax + tip.

 

[GoodKiwi]

That food looks fantastic!

Yes, it might be overpriced, but it's what a vegetarian's and vegan's dreams are made of.

Flavourful, yet light. Their aged balsamic in the salad, in-house made sauces and breads. Basil is from their own garden in the backyard as are most mico greens Yum!

I went back there twice last week.

 

[angusyoung]

Mojito $12 + Beer $8 + Bruschetta $10 + Faux friend chicken burger $14. So total comes to $44 CAD + tax + tip.

It's the booze that really jacks the price up though. It's criminal what they can charge for simple beverages some times.

 

[GoodKiwi]

It's the booze that really jacks the price up though. It's criminal what they can charge for simple beverages some times.

What's even more criminal I keep buying it.

 

[Kairi Zaide]

friendly reminder, while they're on discount at my IGA, that passionfruits are GOAT

and that passionfruit + white chocolate =

 

[angusyoung]

Weird thing happened last time making toum, it thickened without adding any egg-whites
Similar type of immersion blender,garlic,oil,salt,lemon juice,container. Moon effect? sea level as opposed to higher elevation? blitz it all together expecting it to be thin and then adding the egg,but upon pulling out,thick and creamy.Screw those people that post recipes on the net saying to slowly drizzle oil alternatively with lemon juice which should endure 30-45 minutes when it can be done in under 5 minutes,add another 60 seconds if requiring those egg whites.​

 

[angusyoung]

Had a hankering for some of these and so simply to make,make em jumbo sized!