Post food you have cooked. Almond and vanilla joconde, red

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>>8261653

Shrimp, lotus root, blueberry, and garlic and chili aioli hors d'oeuvre

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>>8261658
Chicken, shrimp, and andouille sausage gumbo with crostini

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>>8261663
Trout roe, yuzu, raw garlic, and fig amuse bouche

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>>8261667
Madagascar bourbon vanilla bean mousse, bergamot and jasmine cremeux sweet amuse bouche

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>>8261671
Passionfruit, raspberry, and lemon tartelette with white chocolate and fresh thyme

You have a gift, OP.

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>>8261676
Modern take on french onion soup - 72 hour beef bone broth with caramelized onion flambeed in cognac, 50 years aged sherry with parmigiano crisp and gruyere foam

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>>8261683
Cucumber and pomegranate salad with sesame, hibiscus, and balsamic

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>>8261689
Almond biscuits layered with pumpkin spice and SoCo cream

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>>8261693
Cantonese & French fusion - duck confit cured in Cantonese roast duck spices, basil veloute, five spice cured egg yolk

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>>8261699
Pumpkin spice macarons

>>8261693
So based.

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>>8261702
Last one for now - black sesame ice cream, espresso, fleur de sel caramel, and almond petit four, hazelnut praline

Fug, OP.


Which one tastes the nicest to you?

>>8261712
I'm a sucker for comfort food, so >>8261663 was a pleasure to eat. I also particularly liked >8261699 and >>8261653 though the latter was a pain in the ass to make

>>8261712
>food
>taste

fucking philistine. you don't EAT food, you just put it in a nice clean plate to take pictures of it while it rots, thereby chronicling the passage of time and its observable effects on the world around us.

like, come on. that's why they invented soylent, and mcdonald's.

>>8261720
stop encouraging him

>>8261683
That looks stunning

OP, are you the same anon who posted really nice looking cakes/other desserts in a few threads over the summer? Your pics remind me of that anon.

Also, goes without saying but everything posted looks fantastic

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OP, what do you think of my meal?

>>8261780
Yep, that is me.

>>8261785
9/10, would've been 10/10 if you spread the hot dog chunks more evenly

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>>8261653
Blueberry and Toasted Coconut Bread pudding. Fresh local blueberries

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Roasted brussels sprouts with garlic, placed with balsamic.

>>8261795
how long did you have to work on your cooking skills to become a cook ninja?

OP give me some books to read. I want to level p my cooking.

Where do you work?

>>8261835
Yum!

>>8261903
I'm just an amateur

>>8261892
I've only been cooking seriously for about a year, although I have been cooking out of necessity for several years prior

I hate you so much I think I may love you.

I recognized some of your stuff posted here from Reddit. /r/cullinaryplating comes to mind.

>>8262086
>I'm just an amateur

Not any fucking more m8

>>8261667

kek this really takes the piss

>>8261683

>72 hour beef bone broth

cooking a stock for 72 hours is gonna make shitty stock. presentation is great though.

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Where do I learn this shit?

>>8262418
Study and practice

>>8261653
These pictures aren't all personally taken by you, right?
They're just stock photographs of the recipes, right?

Right?

Hey OP, what sort of food do you make for yourself at home?

Do you have any recipe for something not too difficult and delicious that I could try?

>>8261707
beautiful stuff
you have a real talent for desserts

>>8261653
OP, where do you get your recipes from ?

Any book or site you recommend ?

And of course 10/10 for your pics. I'd be interested if you had pictures of more "normal" or "hearty" dishes along this fine food porn.

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>>8262481
Usually just large amounts of meat, sometimes I'll eat a whole beef tenderloin if I'm feeling indulgent (you can get these for as low as $6 a lb at ethnic butcher shops or supermarkets).

>>8262487
I'll usually go by experience at this point, but if there's something I'm unsure of how to tackle at all I think seriouseats is a pretty good resource. I don't usually write things down unless they're for pastry or select molecular/avant garde techniques, in which case precision matters.

Just made this last night, charbroiled Mediterranean lamb chop with wood sorrel, cassava root "charcoal" and EVOO "ashes"

>>8262768
Recipe on the sexy cassava thingy pls?
Or on the whole thing if you feel indulgent :)

>>8262768
>EVOO "ashes"

what

>>8262786
Just boil cassava root in flavored stock of your choice, colored with black food coloring.

>>8262788
Tapioca maltodextrin + oil = oil in a powdered form. I mixed in a tiny bit of black powdered food coloring to get the grey color. You can use any oil for this, e.g. you could use an herb infused oil or truffle oil

>>8262798
Not sure if the cassava would work with squid ink, might be worth a try next time though I don't think that flavor would have worked well in this dish

>>8262768
wtf op, those pics look like straight out of a noma cookbook.

2 questions:
>how much time and money do you spend on an average per month in/for your kitchen
>are you a food or a picture guy? aka the taking of pictures seems to be more important than the taste of the food judging from the photographs, would like to know if you agree

keep it up, you are very good at taking pictures of food, if you werent wealthy id suggest making a profession out of it, food photography has never been as well paid as it is atm

>>8262846
I'm assuming OP works at a restaurant

>>8262846
Thanks! The initial investment was quite hefty in terms of getting all of the cookware/gadgets but these days I don't really spend money in the kitchen except for buying ingredients. I try my best to have well thought out and developed flavors in my food and I think I do reasonably well at that but I think I still have much to learn in that department as well. I'm actually pretty new to food photography; I recently built myself a light box which does wonders for making food look great.

>>8262951
Nope, I'm actually an engineer by profession

>>8261795
I knew this thread seemed familiar. You look like your skills have gotten even more impressive, somehow.

Keep posting threads of your stuff as you make em, they're a pleasure to look at

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>>8261720
all of them look a pain in the ass to make?

are you a proffessional?

what is the secret of taste?

>>8261663
Those are some photogenic perfect-ass peas.

>>8261653
Hi OP, nice pictures and food. How do you actually create these perfect black and white backgrounds for the food? Also, how do you get some of the white backgrounds to have various coloured tints like light blue?

>>8263603
I'm going assume he's using large pieces of paper. That and some nice lighting.

>>8262768

Powdered coal oil ash would have worked really well here.

Holy shit you guys really believe this guy fuck this board

>>8263993
I can't find any of OP's pics via reverse image search, what makes you so sure?

>>8263993

With the exception of the first pastry, none of this food is particularly difficult to actually make. It's the composition that's so impressive, well, that along with the photograpy. That isn't so much cooking skill as it vision and equipment. Either way, excellent job OP.

>>8261683
This really looks too damn good to eat. It's the kind of transcendental dish you'd photo for ten minutes straight before finally digging in.

>>8262480
Considering image searches turn up nothing and OP's track record on this board and Reddit, I'm inclined to believe this really is grade-A OC.

It's amazing what you can do if you apply yourself.

Got any tips? I try to do this sort of thing with stuff like desserts when guests are around, but it always comes out looking hamfisted as shit.

>>8263993
lol this is not gods work, you are acting like it is. there are just not much people who bother creating something like that, when in the stomach it gets mixed up together again anyway

>>8261683
Wow. Presentation is incredible.

>>8264250
To be fair, all art is temporal because nothing lasts forever. Dishes are just super quick art.