What's For Dinner Tonight?

The Outdoorsman

The Outdoorsman

Well-Known Member
bu$hleaguer said:
Apple and cherry. They came out pretty good, good smoke and moist but both ends got pretty charred, too. I spent a good part of the day getting stoned and drinking cheap beer, so I didn't tinker with them all that much. Shoulda probably seen the charred ends.
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Nice, I was gifted a big ass bag of apple and a whole tree of plum couple years ago. Plum is surprisingly awesome for smoking. Never hear of anyone using it. Have heard of people using orange wood for smoking shrimp and seafood. Couldn't get that without special order around here though. Can see the smoke ring on them ribs looks good man. Burnt ends throw em to the dog if you don't want em.
 
bu$hleaguer

bu$hleaguer

Well-Known Member
The Outdoorsman said:
Nice, I was gifted a big ass bag of apple and a whole tree of plum couple years ago. Plum is surprisingly awesome for smoking. Never hear of anyone using it. Have heard of people using orange wood for smoking shrimp and seafood. Couldn't get that without special order around here though. Can see the smoke ring on them ribs looks good man. Burnt ends throw em to the dog if you don't want em.
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Nice, plum sounds cool- can't say I've ever heard of it being used either..... Good call on the foil for the ends too.
 
Ceepea

Ceepea

Well-Known Member
IMG_20140824_193111.jpg

Belgian endive, iceberg lettuce, red leaf lettuce, beet green, arugula, green beans, pickled radish, picked beets, blueberries, cheery tomatoes, micro amaranth, and a mustard/wine vinaigrette.
 
tip top toker

tip top toker

Well-Known Member
Don Gin and Ton said:
not as stringy and soft as i'd have liked. brie methinks
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Did you use mozarella balls, or the plastic variety?

At my last workplace one of the more popular burgers was lamb and chilli with brie. I'd be tempted to go for camembert. I've a bit of old amsterdam in my fridge so might try that tonight. You've got me thinking burgers. I'll skip on making the chips myself though. More effort than i care for.
 
tip top toker

tip top toker

Well-Known Member
Ceepea said:
LOL - we use lots of micros.

Amaranth, Kohlrabi, Mizuno, beet greens, pea shoots, the list goes on and on and on and on... lol
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I worked with a chef who was the same. It was almost as if customers were paying for microherbs, not the pork etc. Stupid pretentious things. I love fine eating, but all this food art can go get fucked :) And i know how much those things cost so i know how the price of the dish has to be inflated just because of a garnish. No thankyou. Give me more meat instead :p Why i loved working under my first head chef. He'd turn out utterly stupendous food but with none of the frillies. A chive might be the most you'd get when it comes to garnish. The food was the food, end of.

It's not helped though by fairly average kitchens using them to try and make average food "fancy". Seems you can no longer order fish when eating out and not have it come with pea shoots. Oh, don't forget the twisted lemon as well..
 
Ceepea

Ceepea

Well-Known Member
tip top toker said:
I worked with a chef who was the same. It was almost as if customers were paying for microherbs, not the pork etc.
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We have growers that ONLY grow micros for us. They are somewhat expensive, but they add such a nice visual component to dishes. On dishes with meat, it's important not to hide the meat with micros. lol

Stupid pretentious things. I love fine eating, but all this food art can go get fucked :) And i know how much those things cost so i know how the price of the dish has to be inflated just because of a garnish. No thankyou.
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Our average entree is about $30.... that salad is $14.

Give me more meat instead :p Why i loved working under my first head chef. He'd turn out utterly stupendous food but with none of the frillies. A chive might be the most you'd get when it comes to garnish. The food was the food, end of.
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You eat with your eyes first! Fine dinining is supposed to be many courses, of elegant food not big portions and 'value', IMO. It's the experience as much as the portion size.

It's not helped though by fairly average kitchens using them to try and make average food "fancy". Seems you can no longer order fish when eating out and not have it come with pea shoots. Oh, don't forget the twisted lemon as well..
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Our Halibut comes wrapped in Mangalica ham ($90/kg) and served with fresh, peppers and shallots, with paprika rice, and a remoulade. No micros included. lol
 
tip top toker

tip top toker

Well-Known Member
Pretty much the same price point as when i worked as sous with my Portuguese dude.

And i appreciate that you eat with your eyes, but I've always found that it's perfectctly doable without the need for microherbs. It's just the current trend. I also understand that we're not talking a plate covered in steak and chips, but what we'd normally call a tasting menu, but too often i have seen components implemented in completely impractical ways. I'll always be a supporter of fine dining done in a simple manner. Let the food speak for itself :)

But that's the thing about cooking. There are a million different ways, and none is necessarily wrong, and it allows a chef to express himself in so many more ways than in other professions where your ability to express yourself might be restricted to the colour of your tie :p
 
Ceepea

Ceepea

Well-Known Member
tip top toker said:
Pretty much the same price point as when i worked as sous with my Portuguese dude.

And i appreciate that you eat with your eyes, but I've always found that it's perfectctly doable without the need for microherbs.
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It is, I just like using colours and such to make it (what I think) looks better. :)

It's just the current trend. I also understand that we're not talking a plate covered in steak and chips, but what we'd normally call a tasting menu, but too often i have seen components implemented in completely impractical ways. I'll always be a supporter of fine dining done in a simple manner. Let the food speak for itself :)
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We use single micros on things like canapes, and cordials occasionally, mostly on salads, and meat and cheese plates.

But that's the thing about cooking. There are a million different ways, and none is necessarily wrong, and it allows a chef to express himself in so many more ways than in other professions where your ability to express yourself might be restricted to the colour of your tie :p
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Absolutely! I couldn't agree more, my man!
 
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