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how many of you guys cook??? - Page 188

post #2806 of 2813

Can't wait to sous vide more often when I get the second generation Anova water circulator from buying in during their recent kickstarter.  It's not due until October though :(

post #2807 of 2813
Quote:
Originally Posted by jc9394 View Post
 

Clayton, how long you Sous-Vide the scallops?   They looks very yummy...

 

I followed this recipe but didn't sear it because it turned out a little tough after searing it. So the second time around, and in the photo, I just ate it unseared. Delish!

 

http://www.instructables.com/id/Twice-Cooked-Sous-Vide-Sea-Scallops/

post #2808 of 2813

I didn't cook these but it has inspired me to cook these. Delfina restaurant, San Francisco, Tuesday, June 24, 2014:

 

1) stuffed squash blossoms;

2) anchovies;

3) saltimbocca;

4) saddle of lamb;

5) sage polenta;

6) butter milk panna cotta; and

7) grapefruit grinata trifle.

 

.

post #2809 of 2813

Something a little more festive for this past holiday in the US.  Mixed berries and white balsamic vinegar custard tart.  

 

post #2810 of 2813
Quote:
Originally Posted by daigo View Post
 

Something a little more festive for this past holiday in the US.  Mixed berries and white balsamic vinegar custard tart.  

 

 

diago! That's what I want, now! WANT WANT WANT. Not just a piece--the whole pie.

 

Gimme the recipe--please. :)

post #2811 of 2813
Quote:
Originally Posted by Clayton SF View Post
 

 

diago! That's what I want, now! WANT WANT WANT. Not just a piece--the whole pie.

 

Gimme the recipe--please. :)

 

Followed this recipe without any modifications:

http://www.bonappetit.com/recipe/white-balsamic-custard-tart-with-fresh-berry-topping

 

It was well received at the party I went to.  Reducing the vinegar created a fruity and tangy custard which complemented the fresh in season berries.  

post #2812 of 2813

Not sure if I've posted this link before, but I had the beetroot and celeriac gratin recipe recently at a friend's house, and it was astoundingly good. Rich, tasty and creamy:

http://www.theguardian.com/lifeandstyle/2012/nov/16/beetroot-gratin-recipe-tunisian-eggs


 

post #2813 of 2813

Okay. This is not the best in the culinary-achievements food category; however, it is one of the most creative concepts within the realm of foods that require assembly by tossing and turning in a big plastic bag then poured into a vessel to be eaten.

 

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