SuperBacon 8,003 Posted February 12 Report Share Posted February 12 54 minutes ago, Shy Dad said: Got bored last night and basted a steak in BBQ sauce and Carolina reaper hot sauce, grilled the thing and then chucked a home made chilli sauce infused with garlic spring onion and cooked down with white wine vinegar, veg stock, water, sugar, coriander, flour and salt and pepper. Honestly one of the best things I've ever eaten and cooked. Actual bliss. Went to take a picture, had already eaten half the steak. Â Fucking hell. Look forward to the follow up post in the shitting thread. Quote Link to post Share on other sites
Paid Members Shy Dad 1,234 Posted February 12 Paid Members Report Share Posted February 12 1 hour ago, SuperBacon said: Fucking hell. Look forward to the follow up post in the shitting thread. It has not been a good day, mixing that with a bottle of wine has been hell 🤣🤣 Quote Link to post Share on other sites
Paid Members Shy Dad 1,234 Posted February 17 Paid Members Report Share Posted February 17 My plate work still needs so much training (someone help!) Â But crushed peas with garlic, butter and mint with a butter poached mashed swede, pan seared pork loin steak and a white wine vinegar, red cabbage and onion concoction. Â Tastes amazing, and I've bulk cooked it for the next two days. Quote Link to post Share on other sites
Paid Members Lion_of_the_Midlands 3,689 Posted February 20 Paid Members Report Share Posted February 20 So having seen Rick Stein's Secret France this week I decided to have a crack at his confit tomato and confit aubergine tarte tatin. Tomatoes were cooked in olive oil, balsamic vinegar and garlic. Seasoned with salt, pepper and thyme. Aubergines were soaked in salt and water for 1/2 an hour, then dried and cook in olive oil, garlic, and chilli flakes, seasoned with salt and pepper. Both were cooked at 100c for about 2 and a 1/2 hours So first I layered the tomato face down, then the aubergine on top, seasoned with more salt and pepper with herbes de Provence Then the pastry, didnt make that myself, then baked in the oven for just over half an hour. Luckily it turned out ok. Tasted tremendous. The tomato was the most tomatoey thing I've ever eaten and with the hint of chilli and the herbs it was lovely.  Quote Link to post Share on other sites
SpiritOfTheForest 224 Posted February 21 Report Share Posted February 21 (edited) Maybe not the right place as the post is not about cooking concoctions I have made, but is anybody here a fan of Anthony Bourdain? Been absolutely obsessed by the chap for a while now, binging Parts Unknown on Netflix and have even bought/devoured a few of his books. What a wonderful human being and it's so sad to know that that's him away now. Annoyed at myself for not knowing who he was until he'd already left us. "I don't have to agree with you to like or respect you" has become one of my favourite quotes too. Edited February 21 by SpiritOfTheForest Quote Link to post Share on other sites
Awards Moderator Onyx2 5,144 Posted February 21 Awards Moderator Report Share Posted February 21 7 hours ago, SpiritOfTheForest said: "I don't have to agree with you to like or respect you" I wish more people thought like this. It would help a bunch in this binary argument world. Bourdain has been deified since his death. Although respected I don't think he was properly appreciated until his work was looked on in retrospect. I read his Kitchen Confidential about 20 years ago and it was fascinating. It's expensive now but try it if you can find a copy. Quote Link to post Share on other sites
Paid Members mim731 1,376 Posted Saturday at 04:38 PM Paid Members Report Share Posted Saturday at 04:38 PM I made a pistachio, blueberry and yoghurt cake this afternoon. Bit of a faff as it's not got any flour in it, but very tasty. Â Quote Link to post Share on other sites
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