Current Events > CE, judge this food Ive actually made

(+) Yeah! (+)

http://imgur.com/gallery/QbHIU5A

Pan seared duck, sauteed spinach with bacon and sweet potatoes seared off in the duck fat and glazed with a red wine sauce.

http://imgur.com/gallery/7vNtlOd

Cholula-Herb Buffalo wings.

Basically made buffalo sauce but with cholula instead of franks. Threw a ton of herbs into it.

Crazy acidic and sticky after reducing, so had to be cut with some sugar and a bit of water.

http://imgur.com/gallery/ZNOoWug

Savory Parmesean-Herb French Toast. .

Homemade bread done french toast style, but the egg mixture is made savory with parmesean cheese, parsley, white pepper, and a dash cayenne. Not pictured is an orange and sage bourbon sauce to go with it.

http://imgur.com/gallery/Xz2q7Az

Linguine Aglio e Olio.

Classic dish most people know from the movie Chef. Garlic slices and red chili flake browned in a good clug of olive oil, tossed through a serving of linguine with a large handful of chopped parsley and a squeeze of fresh lemon juice and lemon zest. And while not traditional it also loves a light grating of parmesean.
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Well I would throw i in the garage personally, but I think you didn't not try.
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Johnny_Nutcase posted...

Well I would throw i in the garage personally, but I think you didn't not try.

I would throw u in the garbage as well.
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CommonJoe posted...

Johnny_Nutcase posted...

Well I would throw i in the garage personally, but I think you didn't not try.

I would throw u in the garbage as well.

Thank you so much. I'd love to see you try.
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Johnny_Nutcase posted...

CommonJoe posted...

Johnny_Nutcase posted...

Well I would throw i in the garage personally, but I think you didn't not try.

I would throw u in the garbage as well.

Thank you so much. I'd love to see you try.

Fight me you puffed pastry.
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Dude cmon I just brushed my teeth and didn't plan on being hungry.
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CapnMuffin posted...

Dude cmon I just brushed my teeth and didn't plan on being hungry.

Yeet.
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https://www.youtube.com/watch?v=9SNNbcG-ma0" data-time="
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Thanatophobic posted...

https://www.youtube.com/watch?v=9SNNbcG-ma0" data-time="

11/10.
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Do you have the recipe for Savory Parmesean-Herb French Toast? Sounds interesting
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mattnd2007 posted...

Do you have the recipe for Savory Parmesean-Herb French Toast? Sounds interesting

Its pretty simple. Get some thick cut bread and I -highly- recommend that you butterfly then by cutting a slit down the middle to let the custard get into it. Once you crisp up the toast really well that center cooks ever so slightly and gives a nice inner texture that isnt just dried out bread.

For the custard, if youre doing a single serving, do two large eggs, a splash of milk, and about a 1/4 oz of grated parmesean. Preferably parmigiano reggiano. Also add 2 dashes of white pepper, a dash of black pepper, a pinch of salt. I mostly do this by feel so just wing it. Then you want to have about a solid 1/4 cup of chopped parsley. Obviously beat well to combine.

Then get a griddle going as hot as you can and melt some butter. Get the bread soaking in the custard here and try to get as even a coating as you can. The parsley is going to tell you where all your seasoning is going to try not to get all stuck one side of the bread. Once soakes shake well to get the excess off and lay in the pan. Push it down into the butter and jostle it slightly to get good contact with the pan.

Cook until the first side is nice and golden brown then do the other side for about the same time. Once both sides are browned off you want to flip these about every 15-30 seconds or so for about 2-3 minutes. (Again, just wing it). This is to stop the outside from burning while you get the heat into the center.

Depending on how hot you got the pan you may not have to do that at all.

For the sauce I do, per serving its a tablespoon of butter which is melted and used to fry off some sage leaves (about 5-6 good sized fresh leaves). Once thats fried off and just starting ti brown (its basically a brown butter base), throw in the juice and zest of one orange and 2ozs of good bourbon. Whisk this together try to break up the sage (if it doesnt break up, remove, chop finely, and put back into the sauce), and once good and emulsified bring to a boil then let reduce rather aggressively until its about a syrup consistency. Stir occassionally. Serve directly over the toast.
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CommonJoe posted...

Johnny_Nutcase posted...

CommonJoe posted...

Johnny_Nutcase posted...

Well I would throw i in the garage personally, but I think you didn't not try.

I would throw u in the garbage as well.

Thank you so much. I'd love to see you try.

Fight me you puffed pastry.

OH YEAH!? Pre-heat this shit for 450 and see what happens?!
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Thanks man. I'll have to give it a try.
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Only the linguine looks good
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Looks like you focused on style over substance.
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Reduce the portion size for the parmesan french toast and serve it with any pasta in a red sauce and Id be all over it.
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Quality topic
Would eat
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Chicken posted...

Looks like you focused on style over substance.

Tf does that mean?
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