only a few pics from the past week. it's hard to take pics of things when you're getting your dick kicked in with orders. anyway:
learned how to process sardines.. easy af to de-bone and flay them out like that.
>flash-boiled for 60 seconds octopus
>sous vide at 180 degrees for 2.5 hrs
>seared on the plancha
>lightly pickled beet
>cured foie gras/peanutbutter grape (coated in a gelatin/grape gelee
>peanutbutter/jelly ice cream
>graham cracker crumble
You mean fry, right?
Sardines are pretty oily, I wouldn't fry them to be honest.
loll.. no. the filets are still attached to the rest of the fish, but they are flayed out to each side after being de-boned while leaving the head/tail attached
>milk poached white asparagus
>lemon juice/olive oil/salt compressed fennel
>uni aioli (we had uni that was about to go bad that needed to be used)
the pic is of the tester plate that everybody tried before service. the actual plates we sold had 2 shrimp and way more broth. imo, it was a perfect dish.
flayed: verb (used with object)
to strip off the skin or outer covering of.
"Or you can mount a flayed rabbit to hang in your living room while a chef turns its innards into a nose-to-tail feast"
i guess technically? i feel like it's also appropriate for splaying the skin/flesh of an animal outward after gutting/boning it
what do you mean by "mean"? lost as in how?
the flavors work well together, although the nage sort of overpowers the octopuses subtle flavor. it tastes good, but like i said, the octopus kinda gets lost a little bit
>duck sous vide/fat cap seared and rendered in a pan
>honey roasted baby fennel bulbs
>kefir lime/cayenne almonds
word.. that was the first plating/conceptualization of that dish and i think it was just sold on special that night.
pic related is what we've ben selling for the 1st course of the tasting menu. it's much more concise and the supporting ingredients have been scaled down
Don't try to pass this off as something else. That's a eaten grape vine with one grape left and the dust from the bottom of the peanut jar and dust from the end of acracker bag. You're playing the dust of 4 different foods you jack ass. This isn't fancy it's retarded. If people are willing to pay you for this shit then good job, but don't pretend it isn't what I said
My dog probably eats better than most of you.
m8, im not making shit up. the grape is made of foie gras cubes cured overnight in sodium nitrite/salt/sugar/vanilla extract/brandy, and then thrown in the food procesor with peanutbutter and some cream w sugar dissolved in it
then, it's rolled into grape shape, skewered on a skewer, and dipped in the grape gelee multiple times before it's done
To each his own. I don't see the appeal.
You start with good ingredients, and you get good results. Boring.
Far more impressive to take some pitiful cuts of meat and aging produce and make a delicious meal.
I wonder how well you and your coworkers would do at making a working class meal. I love watching you guys fail at making some biscuits and gravy or something.
still looking for the thread to use this in
how's the finances, bro? above water yet?
nigguh this dude is charging people money for that and they are lining up at the door so shut your mouth your game ain't shit next to a man that can make people beg for sticks on a plate
>you are nothing.
>Using Shun knives
Tip top kek :^)