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File: 1693337156228.jpg (186.25 KB, 800x800, 1:1, cumberland.jpg) ImgOps Exif Google

Time for a cooking thread.

All things culinary are welcome.


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Grilled elk chop with roasted pinenut puree, carrots, and a wild blueberry sauce.


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Tomato pie.

Toasted heirloom tomatoes resting on a parmesan sauce with roasted vegetable puree underneath.


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Chocolate pot de creme

Keylime pie with salted caramel and creme friache chantilly.

Lemon fennel cake with powdered sugar and georiga olive oil sorbet.


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One I was R&Ding with moony.
Butterscotch cinnamon pie. It works but I need to elevate it more in presentation I feel.


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Oldie but a goodie was my old line.
I am happy where I am but I do miss some people.


Jon is such a treasure.


Self-promotion forgive me mods.


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Ice cream.
Almost 2pm and I'm just starting to eat lmao


Vanilla ice cream with a fork is interesting.


I can has a fancy food?


File: 1693343839505.jpg (4.67 MB, 3024x4032, 3:4, PXL_20221014_165026887.MP.jpg) ImgOps Exif Google

If you want.


I'm up for trying most interesting things, actually. S'more a budget thing (and a probably-not-being-smart-or-cultured-enough-to-fully-appreciate-it thing)


Fancy can be done on the cheap. It just means labor.


Well yeah, that too


But right now it is just too expensive to be fancy outside of work. Maybe one day I'll have a garden


Heres hoping! I imagine you'd enjoy doddering around a cute lil garden


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I would. I would try to be one of those crazy people that goes all heirloom but sometimes you just want some seedless watermelon


Would you also hide the family riches somewhere in the garden, guarded by some strange little riddle?


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If I told you that you would become part of the riddle



Unless this is one of those "seek for a clue inside a skeleto' eyesocket" kids of riddles and puzzles


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Excellent, finally.

I can't cook too much right now being on diet. But I might whip something up special this weekend.



I got some redfish from work and I was planning on cooking the rest of it tomorrow in a stew.
I did a omelette with a quarter of it this morning with a salad with radishes, feta, and a rice vin.
Talking to Chef tomorrow about helping me on exams for my certification.

I'm thinking of frying some drums I have thawing on maybe Friday.


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Fish stew sounds pretty cozy. Any bread to go with it?

Please tell me you'll make some home fries to go with those drums.

And try to get that blueberry sauce outta him if you pass certs


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I have some sourdough that I need to finish off.
Carrot, celery, onion, fresh herbs lots of spices. Serve it with some rice.

Was there ever an alternative? I was thinking of making some coleslaw to go with it too.

I just need to do something to get my mind off my container.


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Im gaining weight just thinking of it.

Coleslaw, hot fried chicken and home fries. With some fresh tea oof that's a good meal.

Let me know if I can help in any way.


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I mean it would be a pretty lean meal I feel.
Not a lot of fat and has good fiber and protein.

Cornmeal dredge with a buttermilk marinade on the legs.

I will.


Ah, but I can eat a lot.

I expected nothing less.


File: 1693349688641.png (2.11 MB, 1523x2048, 1523:2048, Dragonmaid.Tillroo.full.32….png) ImgOps Google

We'll have to get together for Thanksgiving and go all out.
Calories do not count on Thanksgiving.


File: 1693350168660.png (125.88 KB, 193x449, 193:449, 2cool4schools.png) ImgOps Google

I'm definitely for that. I'll let you know my plans in a bit.


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We will need a van to get our kid. You know how he and time off mix


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He'll have to deal with it. I'll bring him down.


Full spread and us cooking are good incentives


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I can think of s few more but those are a solid two for starters.


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Food motivation is strong


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Can't beat good food and even better company.


I saw this potato dish I need to try.
Potatoes cut into thin shits and layered on top of each other with duck fat. Pressed overnight and then fried.


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I saw that too. Looked really good, I would've used butter instead but with how long it cooks it might burn.


Beef tallow would be good too


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Oh fuck yeah


Get a goose cause goose is better than Turkey.


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Stop, stop, I can only get so erect


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Or, you know... you can choose to not stop.



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i'll have one of everything <3


I feel like we are so close to a JBA at my place.
I doubt we will ever get stars.


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maybe i can take my sister for her birthday... she loves duck


You are always welcome on the Farm if you two ever need an escape.


Chef Bayless is so wholesome.


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I need some ideas for our new dessert menu to present to my chef.

Does anyone have any favorites?


File: 1694127303828.png (87.56 KB, 538x190, 269:95, rk5.png) ImgOps Google

Amaretto cake cooked like a rum cake.

Creme Brulee.

Peach Cobbler.

Chocolate Cheesecake.


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Now that is a great idea.

I am going to put up the butterscotch and hope for the best.
I feel like we are getting closer to expanding me into just bakery so I am excited about that.


File: 1694127749498.png (152.33 KB, 516x660, 43:55, rk25.png) ImgOps Google

Take pics.

Also added some more suggestions. But the amaretto cake was my favorite cake I made in recent memory.

Based, workin' with butter all day.


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I was going through my camera and found these guys.
Double chocolate cherry cookies.

Chef wants to start a bread program so that means it would be my baby at the moment.
He has the hands to where I could step away and run a bake shop alone, and I would be okay with that.


File: 1694128014810.jpeg (61.08 KB, 400x400, 1:1, 181cbd9e7db29dca5292673b2….jpeg) ImgOps Google

Good combo, if I made them I'm sure I would fuck up the amount of sugar so it would be too tart.

> bread program
One step away from doing nothing but gourmet butter with high quality bread.


File: 1694128180343.png (239.05 KB, 648x781, 648:781, oxjt4gnzo3e81.png) ImgOps Google

Please if there is anyone I trust that could bake them it is you.

Basically. I mean to get the gig of head baker is nice. I am not sure he won't bring someone in when the expansion happens but I am the baker at the moment and I have risen to the challenge every time. So I feel like I should be head baker.


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Lotta faith you're putting on an amateur.

>risen to the challenge every time
Nice bread pun, I'd say you're in already from what you've shown me already. I don't see why he'd have any hesitations.


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Hey now, Chef took me off the streets too.

I just need a full transition into it rather they trying to be a baker and an AM cook. If I went full baking then I know it would be an easy shift. Granted it would mean a few months of 12-hour days until I got a second but hey, I will take it.


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Yeah but I'll drink all your marsala and mess with the newbies too much.

>rather they trying to be a baker and an AM cook
Oh, yeah no impossible. Your quality will degrade in both. If you can get the shift you'll improve way faster and have fresher ideas to boot.


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The Newbies will mess back. We have a lot of fun and I really love this crew.

It is what it is. Honestly, I would like what my old Bakers had at The Barn, to get there at 4 and be out by noon, two on a busy day.


File: 1694129300150.png (1.68 MB, 899x899, 1:1, 48ae080af98b31221516977d63….png) ImgOps Google

Dunno, I'm quite cruel you know. As long as you don't try to sabotage me behind my back telling people I'm not that bad.

That's the old transformer side gig I used to do. In at 4am out at 2pm. GOAT shift I have to say. I had so much time then.


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I promised you that I would never say anything too positive about you.

I mean if you ever want to behind the bar I would be more than happy to be a recomendation.

It is SO nice. Put earbuds in and just roll until you are done.


File: 1694129848824.png (95.51 KB, 578x195, 578:195, rk13.png) ImgOps Google

Good girl.

I swear I'm more charming in front of the bar drinking than I am behind it serving.

Exactly what I did. No one to bother me and just being at peace getting stuff done at my pace. I certainly hope you get the shift sooner rather than later.


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Then you should lead some of the tastings or hunts.
I am already on cloud nine. Everything is just gravy at this point.


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Sure, I can sound like I know what I'm talking about when it comes to booze.

No go on wine or tequilas though. I can only drink rieslings and none respectively. I've only ever fired a pistol a few times in range. Not sure I'd be of much use in a hunt. Unless quail and deer suddenly enjoy the smell of cigar smoke and cynicism.

Well I still want you to keep on going if possible. Keep me in the loop and if I can help any.


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Most of our drinks are whiskeys.
You just have to keep them laughing and they will do the rest.

Everything will work out.


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My forte.

Uh oh, I'm not very entertaining.

I think so as well, things are looking a lot better now from what I've seen. Glad you're out of the other place.


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Well, then you can just drink with them.
Be something of a mascot.

Me too.


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Hah, let me know how that one goes down at the next meeting.


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Sweetened bread
salty cheese
sour capers


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.........Peanut Brittle.


Capers? As a dessert?

I'll make sure we have some for you.


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Was this in Taiwan?


File: 1694491900385.png (194.78 KB, 929x861, 929:861, Simple Shy Smile.png) ImgOps Google

in new york c:


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Toasted brioche with garlic confit, onion jam, bacon, fried egg in garlic oil and Colby Jack cheese, topped with pecan honey mustard.


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We hosted our annual farm to table dinner this weekend.
Planned for 200 ended with 175.
Five courses
First was duck confit spring rolls with peanut sauce.
Second was a pickled watermelon rind and cucumber salad.
Third was smoked trout cakes with charred scallion remoulade and arugula salad.
Fourth was filet mignon with sofrito polenta and a demi.
Fifth was a lemon fennel semolina cakes with whipped cream and toasted almonds.
That course was my baby.


I'm surprised you had enough room on that table for all of it.


I was praying to any gods that would listen.


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Family meal is always based.


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Nice, curry?


Yeah missed family meal today, was trying to push things out for prep and was not feeling like staying the extra 30 to get food.


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Damn good color and consistency. Can I have the recipe?




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I've seen that one before. My favorite is still the French Butter.


Good butter is gold


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Takes time too.


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Egg in a basket


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Looks good.
What kind of patties have you got there?


File: 1695596213084.png (52.97 KB, 161x286, 161:286, c1.png) ImgOps Google

Local butcher does a breakfast patty, it's a mix of pork and beef with their own blend of seasonings.



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i am getting rusty at cooking, i have not done enough lately :c


File: 1695683266548.png (331.37 KB, 3600x2800, 9:7, FjTNoKwXkAQWFrn.png) ImgOps Google

We should cook some if we're down in TN in November.


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I borrowed a mixer from my sister so I can make my girlfriend a lemon meringue pie for her birthday.

I found what looks like a good recipe, and a video to go with it so I'm following along right, but I'm so nervous. I'm probably going to get double the ingredients on everything just in case I mess up.



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It is a solid recipe.

The one I use is lost likely sweeter.
4 egg yolks
14oz Sweetened condensed milk
3/4cup lemon juice.

Whisk the yolks until thicken like a custard, about five minutes in a kitchenaid with the whisk attachment on high speed.
Scrap the bowl gently and pour in the milk and whisk on high for three minutes.
Switch to low and slowly pour the juice in until incorporated.
Add a pinch of salt, my pinch is about 1/4 teaspoon.
Bake in shell at 350f for 30ish minutes checking every 10.

I prefer Italian meringue myself but I would stick to this one if you are a gun gun shy on working with hot syrup.
My meringue is
1 cup sugar
1/2 cup water
4 egg whites
1/2 teaspoon cream of tartar.
In a saucepan combine the sugar and water and cook until the temperature is 240F.
In a mixer combine the whites and cream of tartar and whip until soft peaks.
Slowly while the sugar is still hit pour it into the egg mixture and increase the speed slowly to high until stiff peaks form.

Again the one you posted is solid.
You can do it.
If you want I can add you on discord if you have concerns.


Sorry I forgot to check back on the thread before I started. If I do this again, I'll definitely ask for tips! In the future I really want to make some fruit bars-lemon, raspberry, lime. Maybe blackberry bars ^_^


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I may have messed the topping up >_>

Couldn't get it to make stiff peaks, and then I thought I could still maybe make it look semi pretty by using an icing bag...that was a mistake


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Okay. Okay, it didn't turn out as horrible as I feared. I thought it was just going to melt on me


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From earlier, the dish was a little deeper than I thought


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Not a bad first time.
Meringue is a bit more forgiving than people think.
Could you describe the state the whites were at?


I think it was soft peaks? They definitely weren't as stiff or high as in the video. I do wonder if I may have accidentally added just a little too much water to that cornstarch sugar mixture, because I noticed I had the 1/3rd
measuring cup setting next to my 1/2 cup when I was cleaning. I wonder if I accidentally mixed the two up


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That could be it, but I have also seen them have trouble based on the eggs. Some times the whites just can't do it.


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I have to say, lately I often hear people talk down on boterhammen with hagelslag.
And I have yet to understand why


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It exists in the same space as the English toast sandwich, as such, any amount of thought given to it is a calorie deficit.


Alright, that's good to know. It held rather well! The middle was just a little soft and jelly, but that was the only part and it didn't stay liquid. And she said she would have liked the meringue to have been a bit taller, but that it was still phenomenal and I did an amazing job ^_^

Oh, oh, and then she tells me, that lemon meringue is one of the hardest pies to get right and for my first time I did a spectacular job. And I was like, what the hell?! Why didn't you tell me?!

She said it was because she knew I would freak out, and I made a noise of betrayal, and she goes, "see! You're freaking out!"


So all in all it was good


File: 1695848360994.jpg (125.79 KB, 658x900, 329:450, 13b.jpg) ImgOps Exif Google

We work on the "show, make, teach." method.
It seems to work.

But you did a good job.

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