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Dinner! 2012

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Looking at all these incredible multi-dimensional extraordinary creations, I feel a little timid to post my dinner tonight.

In doing my archeological excavation of my freezer trying to find things to demonstrate the use of vegetable plastic bags for freezer use, I discovered a lot of old odds and ends leftovers. I hate throwing food away, so dinner tonight was petrified historic freezer food discoveries.

dcarch

Tofu with truffle oil

tofutofu_zps393fb077.jpg

Re-baked leftover pizza and deep fried cod

pizzacod_zps2d9d8f81.jpg

Couscous, Tapioca and radish

couscoustapioca_zpse69b644e.jpg

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dcarch's leftovers look more appetizing than the freshly cooked meal I made tonight. How depressing.


There is no love more sincere than the love of food - George Bernard Shaw

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dcarch's leftovers look more appetizing than the freshly cooked meal I made tonight. How depressing.

When he gets humble saying he doesn't do anything special, or he talks about leftovers, I start to tremble ;-)

When I grow up I want to learn to create dishes and plate like him...

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As always dcarch, food as art! It's such a breath of fresh air sometimes to see you plate the way you do.


Sleep, bike, cook, feed, repeat...

Chef Facebook HQ Menlo Park, CA

My eGullet Foodblog

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Keith_W, EnriqueB, and Scottyboy, thank you so much for your kind words.

It weas very depressing to look into my freezer. So I decided to play with the food a little. I felt better afterwards.

dcarch

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Enrique, with a new baby you could make that! You are brave. Congratulations on you newborn!

Dcarch, leftover or not your food is always beautiful. Now I need to run and buy tapioca.

Yesterday night we had risotto with fresh porcini. And we are still working on our jamon de pata negra.

risottoporcini.jpg

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Looking at all these incredible multi-dimensional extraordinary creations, I feel a little timid to post my dinner tonight.

In doing my archeological excavation of my freezer trying to find things to demonstrate the use of vegetable plastic bags for freezer use, I discovered a lot of old odds and ends leftovers. I hate throwing food away, so dinner tonight was petrified historic freezer food discoveries.

dcarch

Tofu with truffle oil

tofutofu_zps393fb077.jpg

Re-baked leftover pizza and deep fried cod

pizzacod_zps2d9d8f81.jpg

Couscous, Tapioca and radish

couscoustapioca_zpse69b644e.jpg

Good Lord, and that is just a leftover presentation. dcarch, your plating skills leave me afraid to touch a plate any more...

Send me that Tofu picture in high resolution, and it goes straight up on my wall in a decent frame. :smile:

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Norm: Beautiful brisket!

It is a daily pleasure to see everyone’s creations here.

Fried shrimp po’ boy: Three-station prep for the shrimp: 1) flour mixed with Cajun seasoning; 2) egg wash; 3) flour and corn meal. Deep-fry the shrimp and serve on lightly broiled Italian rolls with Cajun mustard, mayo, bread and butter pickles, lettuce, tomatoes, and Tapatio hot sauce. Avocado slices available if desired. Quoth younger son: “I don’t like shrimp but this was good stuff.”

First time making po’ boys but not the last. Do any po’ boy experts have suggestions for improvement?

No Cajun seasoning or Cajun mustard in the house, so we consulted the internet and mixed some up. Also fried up the last of the green tomatoes, using the same breading as the shrimp.

p1221960014-4.jpg

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Not a dinner I ate, but a birthday dinner that I helped create.

passed+apps.jpg

Left: persimmon jelly, 45 day dry aged fatback cured into lardo, lemon basil, smoked sea salt

Center: crab salad, chicharrón, serrano chili, pickled enoki, cilantro

Right: green papaya, braised pork belly, nuoc mam, pickled carrot and radish

passed+app+papaya.jpg

liver+onions+and+caviar.jpg

nitro-fried liverwurst, bass caviar, radish, cornichon, purslane, roasted cippolini

pasta.jpg

tagliatelle al nero di seppia, gulf shrimp, XO purgatory sauce

the+pork.jpg

45-day dry-aged kombu cured Mangalitsa loin, brown butter gnocchi, Texas tarragon, wild mushroom, wood ear broth

goats+2.jpg

smoked and braised goat, goat sausage, smoked goat coppa, creamed mustard greens, sweet potato, goat demi

smore.jpg

sanguinaccio dolce, graham cracker, sorghum marshmallow and meringue, lard shortbread


Andrew Vaserfirer aka avaserfi

Host, eG Forums

avaserfirer@egstaff.org

eG Ethics Signatory

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THAT is amazingly beautiful... a stunning picture of a stunning dish... bravo!

Agreed – all of the dishes looked fantastic, but that one jumped out

A considerably more pedestrian meal here. Elder son came home to vote, so I made a couple of his favorites.

Caramelized minced pork, from Into the Vietnamese Kitchen. I needed to make a fresh batch of caramel sauce. Served with jasmine rice.

Stir-fried green beans with fermented black beans and garlic plus a little rice vinegar, chicken stock, and sesame oil.

p1225767442-4.jpg


Edited by C. sapidus (log)

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In preparation for the storm, I made big 4 paste for seur rong hai tomorrow.

But for tonight I just made our old standby, Julia's marinated pork chops from The Way To Cook. Probably the first real meal I learned to cook as an adult, and something we have constantly.

pork_chops.jpg


Edited by patrickamory (log)

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In preparation for the storm, I made big 4 paste for seur rong hai tomorrow.

But for tonight I just made our old standby, Julia's marinated pork chops from The Way To Cook. Probably the first real meal I learned to cook as an adult, and something we have constantly.

pork_chops.jpg

Here's hoping the storm does not make the turn and instead goes on out to sea.

Patrick, your pork chop looks good enough to eat! ;-) I must do soon!


Edited by robirdstx (log)

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........

Lamb breast. Rubbed w/ a blend that was heavy on the garlic powder, rosemary and chipotle. Smoked for five and a half hours, rested then crisped on the gas grill.

It is not even 6 am and I am drooling.


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Made up Some fried chicken, from the turkey fryer.

Deep Fat Fried Chicken-- That I cooked in a seasoned oil---bacon /onion/peanut oil/Duck Fat and Butter.

Cajun Season Flour crust!!

8130842384_c2e3d18a4e_h.jpg


Its good to have Morels

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that oil sound good. do you filter it and use it again? how do you get onion oil or did you just fry some onions in it at a past date?

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Rotus-- just throw the onions in!! They brown and blacken and Yes I filter it after!!

I use Benton's Country Ham pieces for the smokyness too!!

I used a turkey fryer.. so I has about 2 gallon of oil.. not wasting that!!

Thanks for the time!!

Paul


Edited by Paul Bacino (log)

Its good to have Morels

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