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wallchef

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Posts posted by wallchef

  1. You work in a restaurant and don't taste the food you serve? Really? Not everything, of course, no bites out of my food please, but in general, you taste what you present. I taste things as I cook and I'm a mom from MI cooking for kids, for pity's sake. *I* know to taste food. I'm a dope and I know to taste food.

    Trust me, while I won't cut into your steak, I would have fingered it and tasted everything else on your plate. The nicer the restaurant, the more fingers that have touched, tasted, etc. your food.

    Then again, I don't serve steak, so who knows what I would have eaten off your plate before it goes to you.

  2.   Take for instance sous vide cooking and no malliard reaction.  What if there was a way for sous vide cooking to have the flavor and color of malliard reaction........, that sort of thing.

    You may have done a lot of research, but not enough. A maillard reaction happens a much lower temperatures than you think. You can achieve a maillard reaction using sous vide technology. Check out La Cocina al Vacio by Joan Roca and Salvador Brugues for further information.

  3. Mate, uncover your cricket bat from distant summer memories. Whack the shit out of it, marinate in a little ginger, scallion, garlic, sesame oil, and soy. Fire up the barbie and run with it.

    The first time I had abalone was after the first match of rugby I played in Australia. I'd been picked up by a semi-pro team and during the social a guy was griddling up heaps of them and serving them on white bread with tomato sauce!

  4. Correct, I whip the egg whites until you can pull the whisk from the whites and have a continuous 'string' of egg whites out of the bowl. Then I add my lean protein, acid, and vegetables into the bowl, then into a pot with cold broth.

  5. Just a quick suggestion for all involved in confiting delicious swine, try confiting any applicable pork product in rendered bacon fat. Let you head explode!

  6. I remember being in either portugal or spain and eating a pork and persimmon skewer that had been grilled. The pork had a slightly spicy marinade and was really nice dish.

    Not much of a recipe but depending how skilled you are, you could easily pull it off.

  7. I love pig ears, they definitely have any awesome look to them when julienned. I went pig ear crazy at one time in my life, but I admitted I had a problem and that was the first step to recovery.

    Overall, congrats on a successful offal dinner.

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