Foodies BS Thread.

With all the snow we supposedly have coming, it felt like a waffle kind of morning.

 

Ill take 3

 

They're Kodiak Cakes. Two and I'm stuffed!

 

Waffles have become a weekend staple with my son and I. I just taught him how to make them, so it may become even more of a staple.

 

Dinner last night, my post from the grilling thread.
Not grilling but still cooking with fire. Fried chicken, grandmas recipe from West Virginia. Only way I really like fried chicken.
My dad taught me how to make it and I have only ever used vegetable oil. with the sky high price of vegetable oil and after seeing some ancient recipes they all cooked in lard.
Talked to my padre and he said grandma used to only make it in lard. So for $6 I was able to have enough lard for what would normally cost me $12 in Wesson vegetable oil. Kind of excited to see how much better it is.
my dad said it will be awesome.
Feed back post on it forthcoming.



Official. Never frying chicken in anything else but lard.

 

Prepping for Saturday dinner - my son's birthday.

Prawn bisque, if you shell prawns, freeze the shells for bisque. Roasted shells, thyme stems, tomato skins and viens (no seeds) a bit of garlic and shallot. I'll finish with cream and butter for service.


Tomato concasse with thyme and lemon zest - peeled and fine diced tomato cooked on low heat with fresh thyme for 2-3hrs to concentrate the tomato flavour but still retain some texture. Add lemon zest at the end, cooked lemon is bitter.


Tomato concasse ravioli they are just over 1.5" diameter. I'll freeze them and cook for service.



I'll use the bisque as a sauce, just enough to just dredge the pasta, 5/plate, and serve with asparagus spears and the main protein will be maple brulee sockeye.

Birthday Cake - eclairs filled with raspberry creme patisserie and topped with whipping cream and fresh raspberries.

More pics as it evolves.

 

I’ve got 8 quarts of saffron and herb shrimp stock in the freezer waiting for a seafood stew… when I get around to it.

I also save all of the wing tips when making wings for the same reason. No waste kitchen!

 

That stock would make a kick ass risotto or a classic would be a broth with oysters.

 

Mexicans can cook Italian? Say que?

 

Nothing like meal prepping while slightly blasted on a thursday night. Cajun chicken and rice. Will show the finished product later.

 

What is Cajun chicken and rice? Us Cajuns would like to know.

 

A shit ton of seasonings my meal prep recipe told me to do. Got the rice going now. Sauce is next.
Rice is look pretty good atm tho

 

Bro send me the recipe I’m interested

 

I made fried rice with leftover chicken. shallot, garlic, ginger, green onion, broccoli, and peas and carrots and a handful of peanuts. Sauce...

 

Its done sauce rice and all.

Pretty sure i did it better tho

 

Eclairs for the desert tomorrow.

 

Fry jacks (deep fried flour tortilla dough) for breakfast.

 

Son's birthday dinner done.

Crispy skin salmon and just before it is done, flesh side up and spread a paste of maple syrup and sugar on the meat and hit it with a torch to brulee.

Balsamic sauteed asparagus. Tomato concasse with lemon and thyme ravioli.

Sauce turned out absolutely gorgeous. A 50/50 mix of cream and the prawn bisque reduced to thicken and balanced saffron and Pernod. I'm never getting out of the boat.

Didn't get a picture of the eclairs but I sliced then open and filled with raspberry pastry cream and fresh raspberries.

 

Supper last night (and leftovers for today).