everything you make looks so amazing. I think I'll fly to Chicago just so I can attend one of your dinners, I hope that's ok.
01-04-2011 10:17 PM
#526
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everything you make looks so amazing. I think I'll fly to Chicago just so I can attend one of your dinners, I hope that's ok. | |
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01-05-2011 12:45 AM
#527
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01-05-2011 09:22 AM
#528
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i think i cooked to sauce a little too much, thats why it's brown and not white.? | |
01-27-2011 08:43 PM
#529
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01-27-2011 08:45 PM
#530
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oh yeah, BUMP for pics to be uploaded. | |
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01-27-2011 09:00 PM
#531
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oh snap. Lemme upload a few. Here's three of the four courses from the winter tasting menu. I don't really have a good picture of the salad so I'd rather just omit posting a pic at all. It was just frisee, warm bacon leek vinaigrette, apple, chestnuts, celery, lardons, and Cambozola cheese. | |
Last edited by boost; 01-27-2011 at 09:10 PM. | |
01-27-2011 11:26 PM
#532
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WOW this thread is so so amazing. | |
01-28-2011 01:29 AM
#533
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01-28-2011 01:51 AM
#534
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01-28-2011 02:12 AM
#535
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01-28-2011 02:31 AM
#536
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Yea, I think I'm at roughly the same point you were when you posted that, except I'm not going to go to culinary school. But as a Floridian who can't find a proper beef (let alone pizza) within driving distance, these have become my home cooking ideal... | |
01-28-2011 03:09 AM
#537
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There are tons of great food blogs.. however the ones I gravitate towards tend to be more for the professional cook or at least a very very serious hobbyist. | |
01-28-2011 03:20 AM
#538
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Pretend it's 2004 and you are suggesting a website to go to to learn the basics of pre-flop play, what cooking websites would be similar to FTR in this regard? | |
01-28-2011 10:42 AM
#539
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Great Pics!!!!!!!!!! | |
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01-28-2011 02:23 PM
#540
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Ya, I don't post or even lurk on egullet really, but I hear its not a bad place. I mostly post on LTHForums, a chicago based foodie forum. And even then not that frequently. | |
01-28-2011 10:40 PM
#541
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02-25-2011 11:41 PM
#542
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02-26-2011 01:43 PM
#543
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mmm that looks sooooo good | |
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02-26-2011 02:27 PM
#544
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this has to be one of the more underrated threads ever made | |
02-27-2011 12:08 PM
#545
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02-27-2011 02:57 PM
#546
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I figured I would post this here even though it's not quite up to the pimpin' par as flomo and boost. | |
02-27-2011 03:05 PM
#547
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Nearly all the vegetables in this thread seem to look limp and pathetic. Do yanks have a tendancy to overcook veg or is it just a lack of freshly grown stuff? Or is you veg great and the pic is a poor representation? | |
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02-28-2011 03:35 AM
#548
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03-08-2011 02:04 AM
#549
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Order Details: | |
03-08-2011 02:51 PM
#550
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03-08-2011 06:40 PM
#551
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03-08-2011 06:51 PM
#552
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ya, it should get here in time for my spring break, so I'm looking forward to playing with it | |
01-08-2013 05:29 PM
#553
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Bumping the fuck out of this thread. | |
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01-08-2013 06:02 PM
#554
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this is my fav thread on the internet | |
01-08-2013 07:15 PM
#555
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loltasteofchicago. I still like to go sometimes because summer time in Chicago is amazing and whatnot, but calling it a great culinary experience is just so laughable. | |
Last edited by boost; 01-08-2013 at 07:20 PM. | |
01-08-2013 07:50 PM
#556
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I made what I call inside out cabbage rolls yesterday but didn't take any pics. It's basically cabbage roll ingredients with the cabbage chopped instead of rolled. So much easier and less soggy so it tastes fresher. | |
01-09-2013 03:13 AM
#557
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You're better off going to the smaller neighborhood festivals, you'll get a much better taste of Chicago's restaurants. Plus, it won't be so jammed full of overweight lazy people that definitely shouldn't be stuffing their face with fried food, pizza, and cheesecake-on-a-stick. | |
01-09-2013 03:21 AM
#558
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04-25-2013 12:09 PM
#559
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Hopefully the culinary gods of this thread deem this worthy a bump, but I made a 4-course meal as part of my Christmas present to my family. During the even itself, I was so fuckin stressed that I forgot to take a picture of all the platings and such, but I took pictures of the prep over the course of the week. | |
04-25-2013 12:17 PM
#560
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Pics aren't great, but here they are: | |
Last edited by surviva316; 04-25-2013 at 12:23 PM. | |
04-25-2013 03:14 PM
#561
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Some use of certain techniques seems ill advised, but it's awesome that you're going for it. I'm sure everyone was more than satisfied with their meal. | |
04-25-2013 03:46 PM
#562
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Not sure if you saw my preceding post had a menu. The curry was garlic, white whine, chicken, garbanzos, green/orange/yellow bell peppers, onions, store-bought curry powder , mint yogurt, citrus-marinated mint leaves, lemon wedge and lime wedge. | |
Last edited by surviva316; 04-25-2013 at 03:49 PM. | |
04-26-2013 05:51 AM
#563
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If you want to make your own curry powers, get yourself a cheap coffee grinder. Then you can roast or pan fry spices, give them a grind and store. They'll last a good few weeks. | |
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04-26-2013 11:12 PM
#564
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Surviva, where do you live? | |
09-10-2013 05:00 AM
#565
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Just had a long weekend with the gf on the Kent coast. Lots of amazing produce - picked these up from a local market. Pigeon Pie! | |
Last edited by WillburForce; 09-10-2013 at 05:03 AM.
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09-10-2013 12:24 PM
#566
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thats some fine looking grub, thread should have a warning dont view if hungery |
09-10-2013 12:27 PM
#567
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What's Pigeon like? Never had it myself and always been intrigued. |
09-10-2013 02:19 PM
#568
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Pigeon is a bit like a small duck. That's pretty much the best way to describe small game birds to someone who's never had them. If you have had other small game birds before, it would be closer to quail than guinea hen. On menus (in the states at least) they are often referred to as "squab." American's are pretty squimish about food, and eating something by the same name as what they refer to as "flying rats" would scare a lot of them off. | |
09-10-2013 03:42 PM
#569
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Definitely scared me off. I always thought pigeon pie was one of those names a dish has that doesn't actual have the named ingredient in it. Now I'm afraid to learn more about spotted dick. | |
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09-10-2013 03:49 PM
#570
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Meh.. there is nothing inherently gross about pigeons. If you saw one in the woods, you'd probably call it a dove. They aren't sourcing them from under that dingy train viaduct, they're raised on a farm just like chickens. | |
09-10-2013 08:15 PM
#571
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These are Wood Pigeons - wild game in the UK, so not farmed. Locals go out on shoots then sell them to local farm shops or on markets. As Boost said, like duck, but they're no where near as fatty. Seriously delicious and dirt cheap. I bought 5 for £7 ($6?). You can serve them pink - they are awesome in a salad. | |
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09-10-2013 08:23 PM
#572
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Last edited by WillburForce; 09-10-2013 at 08:25 PM.
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12-21-2013 01:53 PM
#573
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So I'm planning my annual dinner that I host for some people as a Christmas present. Planning the menu now, and since Boost said last time that he gets his gibblies off on helping people plan menus, I might as well talk about what I have in mind while it's still well in the future (probably Spring; hurray for spreading out the financial burden of Christmas!). | |
12-21-2013 02:18 PM
#574
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Oh, and in other cooking news, I have been trying my hand at Near East dishes as promised. Homemade curry paste is not nearly as intimidating as I made it seem. Sure there are a bunch of spices, and at first it's tough to nail down which supplies what part of the flavor palette (I still don't really know what fenugreek does), but you get used to it quickly. And, at least in my experience, it wasn't as much of a trial and error period as it is for other cuisines I learned--it might not be the best curry ever made by man, but they all tasted good. | |
12-21-2013 03:55 PM
#575
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First post: yeah, it's a bit all over the place, but you've heard what I have to say on that, and it's up to you to find your way. Some styles are very eclectic, some are more "focused".. just gotta keep refining, and that's most of the fun in it, imo. | |
12-22-2013 10:20 AM
#576
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boost, I need your help. | |
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12-22-2013 01:10 PM
#577
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I don't know your ability, or equipment available, so yeah, mashed would be my go to suggestion. | |
12-23-2013 12:02 PM
#578
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Gonna do a tester run today. Basically gonna season them, bake em, scoop em and mash em. | |
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12-23-2013 12:17 PM
#579
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Post pictures. Everyone likes pictures. | |
12-23-2013 02:22 PM
#580
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This shit ain't pinterest, son! | |
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12-23-2013 03:56 PM
#581
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The first bite before I scooped 'em out was godly with the caramelized top. After I mashed them up, they tasted like hot sweet potato. I added some butter and brown sugar but I don't think they did much to change the basic flavor. I'll probably do the same come show time. That first bite was incredible though. | |
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12-23-2013 04:57 PM
#582
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Either pack more on top next time, or caramelize extra brown sugar in butter on the store top and mix it in to taste. | |
12-23-2013 05:12 PM
#583
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Caramelized brown sugar butter sounds boss as hell. I'll just pack more on the open halves next time and go with whatever comes out. I don't want to overpower their normal flavor and the taste of just hot mashed up sweet potatoes wouldn't be a let down. | |
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12-24-2013 05:03 AM
#584
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Kimchi | |
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12-25-2013 03:37 PM
#585
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07-02-2014 01:32 PM
#586
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This year's dinner went very well. Much better than last year. We had several more people this year, and the Tapas course was a bit ambitious from an expoing standpoint, so the plating was nothing worth taking pictures of, but the food was executed very well. | |
07-02-2014 01:38 PM
#587
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Oh, and with my recent success with cream-based sauces, I'd like to get into savory pies. | |