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ScottyBoy

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Everything posted by ScottyBoy

  1. Yeah it's right out of his book also made the chicken ramen with soft egg.
  2. Well if you're already half way there why bail out now? I say stay the course and see what the results are when you follow the recipe. Then you can compare results from different brine times in the future.
  3. If you go to Golden Gate Meat Co. on 7th street, not the ferry building but the main plant. Even though you aren't a restaurant just say that you'd like to fill out a credit app. Tell them you just want to do "Will call, C.O.D." So that means you pick it up and pay cash when you do. I don't they care if you're a restaurant or not because you aren't running on credit. It's literally 60% less than on the SRF website.
  4. Awe delayed? I'll have to pick up that food arts.
  5. I run all my stuff through Apple's Aperture program but on this night I didn't have to do much. It was actually the first photo I took and had an "Ah hah" moment and realized I didn't need a huge setup to take solid pictures.
  6. Ah hah, good point. I bought a new Olympus PEN EPL-1 and was having a ball with it. But I made sure to lose my charger and had to wait a week for the new one to come. Back in business!
  7. One thing that's a personal preference is using a single color of plate. I prefer white because the colors just jump out and the fact that it tones down the "busyness" in the photo. Then it helps if you then cover the table with a white sheet, so everything is focused on the food. that's just how I do it.
  8. When I cooked and pressed my shoulder at the same time and temp, it came out looking totally different. I might have used more lard than you and it looks like I shredded into much smaller pieces. It stayed in a perfect cube while searing all sides and was meltingly delicious. Edit: Ah Hah! I've got it from reading your original post. You poured the liquid from the bag in with the shredded pork. You see at the rivers of gelatin running through, all that's going to do is melt and make the chunks fall apart. you want to wipe any of the bag drippings off the pork before you shred it. Should be just a mix of fat and meat, then it will stay together.
  9. Can finally get ahold of serious meat wholesale. Some Snake River Farms Kobe short ribs. See you in 48 hours meat!
  10. Oh I can get farmed red ones for an OK price, shouldn't be that bad for just one small one to experiment with. Maybe I'll give it a shot.
  11. Oh I guess I've found the thread to post all my photos in!
  12. +1 on Under Pressure. All the recipes I've tried with my Food Saver have been great. The only one's you won't able to do involve compressing things like watermelon. And I steer clear of the all liquid recipes, just to much of a hassle to bag properly, I'm lazy. Buy it!
  13. ScottyBoy

    Dinner! 2010

    That's a nice photo, way to dress up a bowl of chili! Close up well-cropped shots with natural light are best. Also helps to have some editing software to tweak levels after you get the pic on your computer. Just an example of how far I've come and what can be done with just those simple rules, funky chicken and now pretty fish.
  14. Hey my friend just left for Hawaii, what the hell is going on over there!? The Paris episode was great. It especially hit home when they visited that very small one seating a night, one chef makes everything restaurant. It's pretty much what I do right now and when Bourdain had mentioned "This is not the way to get rich, he just makes enough to live so he can just cook for people". Love it
  15. That's what it is for me. Growing up and having it on all the sandwiches my mother made for lunch. Funny how the things you grew up on you always have a taste for, comfort food.
  16. ScottyBoy

    Dinner! 2010

    Um yeah I could go for a piece of that right now..............
  17. I don't like oysters and there's a small place in my heart for American cheese.
  18. ScottyBoy

    Dinner! 2010

    Great thing about testing new recipes for work is. DINNER! Sous vide pork shoulder agnolotti, bacon nage, truffles and herbs.
  19. How long did you let the breading adhere for? Did the extra moisture after SV help the flour stick?
  20. Pork shoulder agnolotti came out really nice with bacon nage, truffles and herbs.
  21. Throw it in the blender with some more butter and roasted bone marrow for compound butter muhahha!
  22. That looks awesome, and some seriously gorgeous steaks! Did the monte end up breaking in the bag? Congrats on your success! I'm trying my hand at the pork shoulder. I didn't spice it, just salt but cooked 48 hours at 143. Shredded and pressed, I think I'll try filling pasta with the cubes I cut.
  23. The noodles are from a local noodle maker in Oakland's chinatown, just basic chinese egg noodles. The first is the basic ramen broth pork/chicken/kombu/bonito/bacon. Roasted pork shoulder, braised bamboo shoots, pickled carrots and pea shoots. Then the pork buns, I put a little siracha as well has the hoisin sauce. The last is the yakitori chicken ramen, 45 minute soft egg some quick pickles. The noodles in the chicken ramen were the thinner ones and much better. This is actually the only cookbook I have followed recipes exactly, I usually only flip through them for insperation. I have to say, if you follow the recipes it all comes out great.
  24. Great cook bok! Here are my efforts.
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