OT: The Food & Drinks Thread (Part 4)

[groovejuice]

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.​

You're basically make aioli, which is yolks only. If you're hyper religious about the texture, it may make a difference, but I wouldn't sweat it myself. I like to use roasted garlic in aoili /toum and round out the flavor with a bit of dry mustard with a dry spice (coriander) or a fresh herb from time to time. Italian parsley is nice.

 

[angusyoung]

You're basically make aioli, which is yolks only. If you're hyper religious about the texture, it may make a difference, but I wouldn't sweat it myself. I like to use roasted garlic in aoili /toum and round out the flavor with a bit of dry mustard with a dry spice (coriander) or a fresh herb from time to time. Italian parsley is nice.

I was just rather amused at the whole thing more or less as the toum got thick when it never has before following the ''guidlines'' and shaved off a fair amount of minutes. I'll see what happens next time though before declaring this particular immersion blender a magic wand.

 

[Kairi Zaide]

How to make aioli :
1) Buy garlic
2) Crush garlic with some coarse salt in pestle and mortar
3) Slowly add some oil while continuing to crush
4) Don't add anything else
5) Eat
6) (Only when COVID is gone!) Breathe in everyone's face

 

[Le Tricolore]

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

There will obviously always be an upcharge for eating out since the restaurants need to make money, pay their staff and such, but people also don't realize how easy most cocktails are to make. People always compliment me when I throw a few ingredients into a shaker and shake for 20 seconds as if it's difficult. Cocktail making is even easier than cooking for the most part.

 

[angusyoung]

There will obviously always be an upcharge for eating out since the restaurants need to make money, pay their staff and such, but people also don't realize how easy most cocktails are to make. People always compliment me when I throw a few ingredients into a shaker and shake for 20 seconds as if it's difficult. Cocktail making is even easier than cooking for the most part.

Ya,not too hard to make drinks with the right ingredients and tools.BTW was that you in the film with Thomas Cruise?

 

[angusyoung]

How to make aioli :
1) Buy garlic
2) Crush garlic with some coarse salt in pestle and mortar
3) Slowly add some oil while continuing to crush
4) Don't add anything else
5) Eat
6) (Only when COVID is gone!) Breathe in everyone's face

 

[GoodKiwi]

For all of you carnivores and all those are love smoke perfuming their food:



I enjoyed this a lot..

Some legendary pit masters here.

I've been to Rodney Scott's BBQ (long before he became famous and perhaps the best pit master in the entire US) a long time ago and it was the best BBQ I've ever had.


This is "Chef's Table". What more could be said. It's a must-watch.

 

[Overtime Period]

Lobster Ravioli
Servered with a white wine cream saffron sauce, with a lobster tail...

 

[Overtime Period]

Beef Filet Tataki
Filet Mignon seared and marinated sous vide
With a mixture of soy sauce, mirin, sambal oelek, green onions, fresh ginger. Served with marinated mushrooms in red wine vinegar and maple syrup, with a light mayonnaise with the a bit of the sauce of the filet mignon, garnished with fresh chives, fleur de sel...

 

[angusyoung]

View attachment 365401
Lobster Ravioli
Servered with a white wine cream saffron sauce, with a lobster tail...

Looks good! a very nice mise en bouche.

 

[angusyoung]

Don't have it often but it's a treat,Flambe Saganaki. Had it with some ouzo prawns.

 

[GlassesJacketShirt]

Had an IPA last night that's in the big leagues. TDH New England TIPA by the name of the Hopburglar, a collaboration between Brewskey and Emporium Microbrews. 10% ABV, hopped with Strata, Idaho 7, Cryo Idaha 7 and Rakau. I'll get some pictures from a can I brought home at a later date, but it's bursting with flavour.

Edit: Finally added the can + beer. Worth noting that my camera sucks, the color is a touch deeper than as seen here.

 

[Kairi Zaide]

 

[groovejuice]

Looks delicious! Is that passion fruit over some sort of gelatin?

 

[Incubajerks]

View attachment 365401
Lobster Ravioli
Servered with a white wine cream saffron sauce, with a lobster tail...

Nice plating, just can't see where the ravioli are!

 

[Overtime Period]

Nice plating, just can't see where the ravioli are!

It's under the lobster tale, it's only 1 big lobster ravioli haha

 

[Incubajerks]

It's under the lobster tale, it's only 1 big lobster ravioli haha

Got it, what's inside the raviolo?

 

[Overtime Period]

Got it, what's inside the raviolo?

Cooked lobster meat, ricotta cheese, parmigiano-reggiano, shallots, salt and pepper..

 

[Overtime Period]

FoieGras Burger
Foie gras
Mini brioche bread burger
Inside has a grilled slice of pancetta
Red onion marmalade
Served with match stick fries

 

[angusyoung]

Looks delicious! Is that passion fruit over some sort of gelatin?

My guess is a flan with persimmon,will we ever know?

 

[angusyoung]

Nice plating, just can't see where the ravioli are!

Guess it's deconstructed?

 

[Treb]

Guess it's deconstructed?

Nope.

It's under the lobster tale, it's only 1 big lobster ravioli haha

 

[angusyoung]

Nope.

Looks like it to me

 

[Le Tricolore]

Happy Negroni week!

 

[Runner77]

Anyone fall for this?





Saw some reviews from Twitter users. One of them said that he prefers Wendy's chicken.