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How come we never see haute cuisine (made...
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You are currently reading a thread in /ck/ - Food & Cooking

Thread replies: 75
Thread images: 40
How come we never see haute cuisine (made or bought) on /ck/?
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>>7256267
No one cares about your tiny portions or pretentious plating. Gimme my fucking food and let me eat without worrying what it looks like
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>ketchup
>fancy as fuck
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>>7256267
If you've got some pics to share then let's see 'em.
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>>7256267

We occasionally do, there are a few anons who work at high-end restaurants. And Borneo occasionally goes to one of those ridiculous places where your entire table is the plate and they serve like pureed oyster on a bed of pebbles and she posts the pictures here

borneo nigga help me out here
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>>7256267
I mean, how pretentious do you wanna get? Cuz I studied in London for three years, and NOT on a student's budget, if you know what I mean.
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>>7256301

just pretentious my shit up, senpai
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>>7256301
>iPad
>QR code
>overly trendy typeface and design

gross
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>>7256267
This is one of the signatures of Alain Ducasse's London branch featuring, as I recall is, caviar on Dorset crab.
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>caviar
>truffle
>oyster
>wagyu beef

Stop it with the meme ingredients.
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>>7256305
You got it boss.

While unassuming on the outside, this is Heston Blumenthal's Meat Fruit, featuring chicken liver and foie gras pate coated in a mandarin-flavoured jelly. The richness of the pate is offset by the mandarin flavour, and enjoyed over bread.
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>>7256301
The absolute best you can manage, so I can insult it for no reason.
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>>7256311
What is the casing made out of?

Some sort of molecular gastronomy chemicals?
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Returning to slightly simpler fare, this arrangement was from a Japanese restaurant I was at two New Years past. The dish in the center was of particular note, being tofu covered in a Century Egg sauce and topped with tobiko.
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>>7256318
The jelly was the casing.

This interesting little delight is deep fried marrow with a softboiled egg lightly garnished with truffle bits.
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This I had at a Spanish tapas place. A slice of pizza topped with an onion chutney, aioli and finally foie gras.
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On the subject of foie gras, here's a hearty affair. It's a foie gras-wagyu don.
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>>7256272
You sound both depraved and depressed. The genuine American article.
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>>7256330
>people still pay money for nasty combinations like that
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>>7256328
Are those perilla leaves?

The molecular gastronomy people seem obsessed with perilla.
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I posted this in another thread already but the spread you see before you features, from left to right, beef carpaccio with white truffle shavings, marinated sashimi the precise nature of which unfortunately does not come to mind, and finally a mix of uni and shrimp topped with caviar.
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>>7256350
The presentation seems a little off.
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>>7256332

How much did this cost?
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>>7256356
You mean to say that it looks like a still shot from a horror movie splatter scene?
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not the other anon but I've been to my fair share of 3 and 2 star Michelin

I even made it to noma Japan which was tight Rene is a bro

here's the duck course from noma, the ducks were caught in nets in nagano and then strangled so they wouldn't lose any blood and then some how kept so the blood would remain in the meat was served with a grape (?) dipping sauce iirc

I was not about eating the duck brain but the person I was with said it was good
>enjoy ur prions
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>>7256328
I'm not too sure, it's that garnish Japanese sushi chefs like to present with their sashimi.

This ensemble was taken at a food convention, so please excuse the terrible lighting and plating. Of note are the two entrees to the left, marinated kurobuta belly on a skewer dubbed by the creator as the "Pork Lolly", and miso-glazed black cod.

The other two are some boring roast beef/carpaccio something or other, it was the former two that really melted in the mouth.
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yknow I actually don't have too many pictures of anywhere I ate I'm generally not on the phone at restaurants

here's a simmered turnip in konbu oil and something else I'm drawing a blank

ごめんレネ様(*´﹃`*)
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>>7256362
>strangled
How is this kind of shit okay?
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>>7256356
Yeah, it was at a food convention.

>>7256358
Some 30-40 bucks for a set with that, a salad, soup, chawanmushi and dessert at the end. It was a lunch affair.

Running short on dishes I'd like to present but here's an fascinating number I had at another Japanese restaurant once. They fried (or toasted) baby shrimp till they were crispy, tossed angel's hair pasta with tobiko and I think sesame oil, rolled the pasta up and topped it with a generous amount of the shrimp.
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>>7256368
Shit, hang on, was replying to

>>7256339

And forgot pic.
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Oh wait, I'm an idiot, I found the pictures from that one champagne buffet I had a few months ago.

I'm not even gonna bother explaining exactly what's one the plate, I believe the word "smorgasbord" is a sufficient descriptor?
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More foie gras. Yes I am a sucker for inhumanely treated fat-ass geese. At least to my understanding these days they aren't so inhumanely treated.
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This being a buffet, I was responsible for the plating, so if it looks like garbage, hey, I eat food, I don't plate professionally.
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Brie with honey. Always a good bet.
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foie gras on some root shit with balsamic and grape puree was w/e not the best foie I've ever had wasn't as crispy as I like
中央駅で食べた
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There was a sushi section.
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>>7256400
Is it? The combination doesn't seem right when mingling the flavors in my head.

Well, they're both affordable so I'll try it tomorrow if I remember.
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Dessert Round 1
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>>7256406
It's surprising, really, but honey seems to go quite well with cheese, we always have it as an accompaniment anytime we serve a cheese platter these days.

Dessert Round 2.
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>>7256400
why the salad? they could have at least gone with fruit
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Dessert Round 3, aaand I think that was the end of the champagne buffet!

Not pictured: the free flow of champagne. I believe it was Ruinart?
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two different cuts of real kobe and aome foie I liked the one in front better the other had too much fat it was just over kill

どこかに銀座
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>>7256412
Yeah, it did strike me peculiar at the time. But just as well, I feel, fruit would contribute too much sweetness given the honey was already there.

Now, this I had during a trip I made to Florence, Italy. There's a little hole in the wall around the merchant central which serves these pinchos and a LIBRARY of wines. You go there, choose your pinchos, and he gets a wine to accompany it. Buttered anchovies, chicken liver and mushroom pate were amongst the toppings available. Not all at the same time of course.
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>>7256301
>Tabasco

top lel
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And now we come to my favourite part of the whole wide world, Spain. It used to be Italy. Then I went to Spain.

Starting off with some Madrid tapas!
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>>7256431
Have you been to America?

I think you'd change your mind again.
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More pinchos, but this time, Spanish.
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>>7256267
>see haute cuisine thread on /ck/ tonight
>super hungry
>want fancy, healthy, but easy

>chop up carrot, 2 celery, small onion
>1 tbsp butter in a large frying pan
>about the same amount of olive oil
>starting to shimmer, in go the onions

>onions are soft, carrot and celery time
>grab a couple frozen chicken drumsticks
>bury them in the veggies

>find some of grandma's cheap boxed white wine
>toss in about 1/2 cup, maybe 3/4
>slap a cheap plastic pan cover over it
>let it steam awhile

>smellin' fruity
>turn the chicken
>wait a bit longer

>carrot, celery, and onion are all dull colored now
>dust with salt and pepper

>chicken isn't even browned
>vegetables look pathetic
>take a bite

Oh. It's France.

>finish dinner cheerfully

Fancy, is inside.
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>>7256431
I'm studying in America right now! Give me time to head down to New Orleans, then let me re-assess my position.

More shit on bread.
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>>7256434

>cooking onions before carrots
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>>7256334
the single most pretentious sentence i've ever read on this site
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Obligatory churros.
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>>7256437
I like them to have just a little crunch when the food is done. It's a developed habit.
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I found someone cooking rice on the roadside stove outside a bar in Seville. It was pretty good stuff.
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>>7256434
>using white wine
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Arroz negra (sp?) with shrimp and jamon iberico; deep fried cheese cubes; and oxtail stew round the back.
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There's just too much iberico ham in Spain. Funny, when you think about it, since a good portion was under Muslim control for a spell.
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>>7256448
>>7256437
>>7256434

>worst fears realized
Have a nice dinner /ck/
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>>7256267
Have you seen the shit most people on /ck/ cook for themselves? This place is full of Totino's-tier fatties.
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I want you to know, the paella came free with the beer.

Spain, people.
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There's just one more thing I wanna share before I sign off, and that's Valencian paella. I know some of us LOVE paella, but believe me when I say, you have not tried paella until you've tried Valencia's paella.

It's beautiful, and this one didn't even have any seafood in it.
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>>7256292
the last place I went to was Dinner by Heston, their iberico pork chop was the juiciest pork I've ever had and made me want to get a sous vide machine

here's a pic of their brown bread ice cream

>>7256384
the blood is delicious, duh
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>>7256311
Can you eat the leaves?
>>7256471
Too much yellow stuff
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>>7256368
>>7256339

yes it's perilla, i was like 'no it's shiso' then i looked it up and realised they're the same thing. it's not a molecular gastronomy thing it's a japanese thing.
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>>7256395

posts like this piss me off because they act like anyone gives or should give a shit about how a plate of food is arranged in some idealistic way. nice plating is nice but food can look appetising without artful geometric presentation.
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>>7256563

>brown bread ice cream

literally my favourite dessert i've ever had though you missed out on the wine pairing
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>>7256267
Literally looks like a bleeding nutsack
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>>7256417
90% fat 10% protein, disgusting.
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>>7256922
Plating isn't all about geometric presentation. Sometimes good plating is just about heaping food on a plate. It's naive attempts at plating that look the worst.
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>>7256458
When asked why I hold my position to remove all muslims from America, my answer is almost always "Iberico ham and pancetta are delicious."
Usually people agree.
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>>7256432
Hahahahaha
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>>7258430
>muslims are out to take muh piggies
Do you also wear a tinfoil hat?
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>>7258419
You wouldn't really call a heap of food "good plating". It might be fine but you're not going to say "damn that heap is well plated" unless the chef actually constructed it with some artistic or practical conception.
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>>7258478
Not that guy, but I live in a country where burger king and pizza hut and plenty of other places are forced to use turkey bacon instead of regular bacon.
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>>7259053
Not in Murrica
Thread replies: 75
Thread images: 40
Thread DB ID: 419543



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