The food thread

[Cal Weldon]

After spending the afternoon in the dentist's chair I wasn't into cooking so I did a cold plate. Usually a summer fare, but it fit the bill last night.

 

[chrisb]

stand upwind, folks

 

[Cal Weldon]

Last night it was sous vide breast. Yes, you can actually make breast taste really good.
Yellow, red and black chicken
Roasted lemon potatoes
Romaine leaf with artichoke hearts and avocado dressing.

 

[simon7000]

Cal,

We really need to talk. I will have to assume you meant the white meat of chicken can be prepared in a tasty way. Not the X rated version of what you wrote.

!!!!!

 

[chrisb]

something like once you go Cal, you can't go back?

Mr W - I gotta make a trip over sometime soon to visit your new place, and taste some of your tasting looking grub.

 

[VenusFly]

so I did a cold plate.

It looks great. I might do this next pay day. But I might add some rice into the mix to add as filler. Reason why I would add rice is because I would eat this down and come back for a second plate without rice.

 

[Cal Weldon]

Cal,
We really need to talk.

My door is always open Ed.

Mr W - I gotta make a trip over sometime soon to visit your new place

Yes, we just moved in in '09, we should be unpacked soon. Seriously? You haven't seen the new place?

It looks great. I might do this next pay day.

That's great but you'll have to start soon. The beets, carrots, daikon, cauliflower, eggs, beef and beans are in-house stuff. Some of what you see takes weeks to have ready.

 

[Cal Weldon]

Last night started with a jellyfish and black fungus salad with cucumber and a sesame ginger dressing.

 

[Cal Weldon]

Followed by pork uterus in a slightly sweet and tangy chili sauce.

 

[Cal Weldon]

Next came pork tongue in a quick pickling juice.

 

[Cal Weldon]

And finally; rolled bean curd sheet with shiitake mushrooms in a chicken and oyster sauce.

 

[00940]

You certainly have the most .. hum.. interesting dishes. I really don't know if I would have the guts to taste such but congrats on the execution.

I'm getting started on coq au vin for 60 persons right now. I've got 3 kg of small onions to peel.

Oh, and Paul Bocuse died today. RIP.

 

[Cal Weldon]

You certainly have the most .. hum.. interesting dishes.

I learn much from others. I just put my own touch on what they have done before me.

I really don't know if I would have the guts to taste such but congrats on the execution.

I think if we could only get past the initial squeamishness, you'd find there are many dishes out there that would explode in popularity. I don't make them for the reaction(s).

I'm getting started on coq au vin for 60 persons right now. I've got 3 kg of small onions to peel.

Good luck with the dish. That sounds very ambitious.

 

[TheGimp]

I learned long ago not to ask what dishes were, just try them.

Ask what they were the next day.

 

[simon7000]

Cal,

Sometimes you really should close your door!

ES

 

[chrisb]

Yes, we just moved in in '09, we should be unpacked soon. Seriously? You haven't seen the new place?

pretty sure only snippets in photos

 

[VenusFly]

I learned long ago not to ask what dishes were, just try them.

Ask what they were the next day.

That wouldn't work for me, when I eat gluten I turn into The Incredible Hulk.

 

[TheGimp]

So far, I have found no food that causes an allergic reaction.

Some foods I do not like, mostly due to texture (eg raw fish).

I do like calamari which a lot of people will not even try when they know what it is.

 

[Cal Weldon]

I have eaten many things only once, and it will likely stay at one, but there is a dish I eat from time to time that it's better when I have rum courage in me, and that dish is Balut. If you puke easily, don't investigate. If you're curious, see this clip.

YouTube

 

[hitsware]

I get high anxiety from MSG.
(though I didn't used to)