[UncleWede]

Coktel de camaron, home made including so spicy Serrano chile diced into the mix

[309xi]

Originally Posted by chassis

Dinner tonight was leftover three meat lasagna from a few days ago, and dessert.

Milk chocolate mousse on a praline/chocolate crunch crust with chocolate glaze.

Banana lime ice cream on mango and banana brunoise.

Garnished with caramelized almonds and hazelnuts, and lime zest.

Recipe by Bruno Albouze on YouTube.

Sweet Jesus. So you're saying that stick of butter is ice cream? I don't even know what brunoise is but that whole plate looks scrumptious lol. Assuming you enjoyed it?

[Admiral]

This thread is not doing me any help, I'm on a diet

[chassis]

Originally Posted by 309xi

Sweet Jesus. So you're saying that stick of butter is ice cream? I don't even know what brunoise is but that whole plate looks scrumptious lol. Assuming you enjoyed it?

Yes, we enjoyed it. On a scale of 1 to 10, it was a 12.

The banana lime ice cream was churned, then molded onto a baking sheet covered with plastic, then frozen. For plating, the ice cream was cut into the bar shape, slightly smaller than the milk chocolate mousse bar.

Brunoise is a fine dice, approx 1.5mm on each side.

[KenB925]

Mu Shu Pork

[roastbeef]

Made a more traditional burger today.

[UncleWede]

Originally Posted by roastbeef

Made a more traditional burger today.

Waht's all that "stuff" between the top bun and the cheese

[roastbeef]

I wanted the crunch and texture of veggies for a change.

[vreihen16]

Originally Posted by roastbeef

I wanted the crunch and texture of BACON for a change.

Fixed that for you.....

[ShopVac]

Wife had her "Wine and Gossip" club tonight (I think she calls it book club or something like that). So...that leaves me and the Demons to fend for ourselves.

Went with a 40oz tomahawk from Whole Foods. Ran it through the sous vide for 3.5 hours at 129 degrees, then quick seared in a cast iron that I had sitting in a 500 degree oven for 20 minutes.

Perfection.

Paired with a double (okay, triple) of Balvenie 21 for good measure.

No, couldn't eat it all...but that's what the Demons are for.

[roastbeef]

Originally Posted by vreihen16

Fixed that for you.....

Can't do it in a hurry. These burgers took like 20 minutes once I got home from the store. We do plenty of bacon at the beef household.

[vreihen16]

Originally Posted by UncleWede

Waht's all that "stuff" between the top bun and the cheese

That's not food. That's what food EATS!!!!!

[213e90n51]

no negra so i took allegra

[Gritty]

Originally Posted by roastbeef

Can't do it in a hurry. These burgers took like 20 minutes once I got home from the store. We do plenty of bacon at the beef household.

Those look delicious, I need to step up...Well done!

[roastbeef]

Originally Posted by Gritty

Those look delicious, I need to step up...Well done!

The chicken sandwich has the most time into it- I made the ranch from scratch.

The burgers are just 80/20, pressed at my local grocery store. They just do a great job with the portions and not packing the patty too tightly. I have a theory that a looser packed patty holds more juices inside it in the pockets between the meat strands. If it's super tight, the juice is forced to drain out of the patty.
I cook my burgers same as my steaks- a two minute sear on each side, then ten minutes on the top rack. During the last two minutes, they get moved to indirect heat, Gouda applied (becoming my signature cheese) and buns go on. Suck down one last beer for the home stretch. Heaven.

[roastbeef]

I've also tried these bacon wrapped "onion rings." Not really worth the time. Grilled onions and bacon does the trick already. I dusted these with some killer hogs rub.

[UncleWede]

Originally Posted by roastbeef

Suck down one last beer for the home stretch. Heaven.

I saw a flare-up there, thought maybe you were just putting the Rocky Mountain Panther Piss to good use. My bad.

I like my burger medium-rare, yes PLEASE for double cheese.

A local chief who I went to school with k-12 recommended a new Cajun restaurant in town. "Honey, . . . "

[UncleWede]

Snapper was good. I've never had sweet tea before, kinda wish he hadn't given me that free sample of crack. I ate ALL my greens before anything else. I know I'm bad, but I still prefer Popeyes red beans/rice. Help me here kscarrol or MKSixer

[MKSixer]

Originally Posted by UncleWede

Snapper was good. I've never had sweet tea before, kinda wish he hadn't given me that free sample of crack. I ate ALL my greens before anything else. I know I'm bad, but I still prefer Popeyes red beans/rice. Help me here kscarrol or MKSixer

Only if you are talking about the real Popeye's with Thermonuclear Hot Chicken. An unfortunate side effect of the Pussification of America has been the neutering of Popyey's. You can only get the real thing in certain places now.

[UncleWede]

Originally Posted by MKSixer

Only if you are talking about the real Popeye's with Thermonuclear Hot Chicken. An unfortunate side effect of the Pussification of America has been the neutering of Popyey's. You can only get the real thing in certain places now.

I was thinking it's more along the lines of corn starch and honey or molasses. Maybe they just cook longer. Last night the rice was just there, and the red juice was everywhere, and just tasted like beans

[chassis]

Saumon en Croûte
Salmon in puff pastry

Four layers of salmon alternating with spinach and ricotta filling with diced lemon confit. Baked in puff pastry. Herbed shallot, butter and wine sauce on the plate with salad of fresh spinach in vinaigrette.

Recipe from Bruno Albouze on YouTube.

[infinitekidM2C]

Originally Posted by chassis

Saumon en Croûte
Salmon in puff pastry

Four layers of salmon alternating with spinach and ricotta filling with diced lemon confit. Baked in puff pastry. Herbed shallot, butter and wine sauce on the plate with salad of fresh spinach in vinaigrette.

Recipe from Bruno Albouze on YouTube.

Your food looks restaurant quality. How can you recreate this from youtube? lol Seems damn hard.