Hey /ck. So, I've decided I'm gonna make some seabass, served with basmati rice, langoustines, prawns, chiffonade of red cabbage and speck, white wine sauce, beetroot and broccoli.
Then I decided to challenge myself; I bought a giantass knife a while ago that I don't use for anything except carving meats because it's too clumsy. But fuck that! It was expensive! I'm going to use this 13-inch bowie knife to do all the prep for this dish, and see how it turns out. This might turn into a gore thread. Wish me luck!
>he buys basmati in a small bag instead of a 5kg sack
>not buying something you will use at a discounted price
Forgot to mention, I'm adding prawns and brown shrimp too. Goddamn this is fiddly.
Again, fiddly as fuck. Almost took a fingernail off.
Using the heads of the prawns and langers to make a stock for the sauce.
On the boil for 20 mins with some tarragon, smells good.
Huh, was I not supposed to use the heads? Always figured that was what was used, not like the shells would have much flavour. Oh well. Smells alright, I'll see how it tastes when it's done reducing.
Yeah, this knife is not the best for fine work.
Having said that though, once I got the hang of it the shallots turned out reasonably thin.
Nope, just finished eating. Anyway, from where I left off:
Sweating the shallots for the sauce in goats butter.
Nothing wrong with Morrisons. They do reasonable food at decent prices. I got the crustaceans from my local fishmonger though, he's a pretty chill fella.
Starting off the red cabbage and mushrooms.
Descaling and deboning the fish. Was not easy with that knife, tore up the skin some and had to trim it.
If you do not look like a prancing lala homosex whilst dusting the fish, you are doing it wrong.
I just dropped the (sea)bass. Ah? Ah? Get it?
Yes I am single.
Just added the stock to the reduced wine, threw in some dill. Smelling mighty fine.
Forgot to take a pic of the turned beets when I did them, here's a shot of them in the pan.
And here we go! Had it with a glass of cava, turned out pretty darn nice. The beetroot didn't mesh as well as I thought it might, will definitely give it a miss next time, but the rest was pretty solid.
I wonder who could be behind this post
You felt compelled to come find me? I'm flattered. JSYK, not a single drop of sauce nor grain of rice was spilt. And you're kind of playing it fast and loose with the word 'rip' there.
We wouldn't have all the best food we have today if not for fatties. The best chefs and culinary inventors were either fat or trained by fatties. I still respect a bit of chub on anyone who cooks alot or works in the industry, but obese people are gross. No sympathy for those stereotype USA monsters with blubber spilling over the sides of their scooters.