cryo Posted December 21, 2011 Share Posted December 21, 2011 Not the greatest pictures but tasty regardless. Baked waterchestnuts wrapped in bacon with a jalepeno or bell pepper slice. I forgot to snap pics of the finished product:mad: but got some prep pics at least. Dave [sIGPIC][/sIGPIC] Providing unmatched customer service and a Premium level of Dyno/E-tuning to the Community cryotuneperformance@yahoo.com facebook.com/cryotuneperformance. Link to comment Share on other sites More sharing options...
dudeondacouch Posted December 21, 2011 Share Posted December 21, 2011 $20.00 at bed, bath and beyond http://ecx.images-amazon.com/images/I/31nCVGxTAJL._SL500_AA300_.jpg That's an abomination. Pengy has wise words. Link to comment Share on other sites More sharing options...
00 Swag Posted December 21, 2011 Share Posted December 21, 2011 That's an abomination. Pengy has wise words. I concur. I sharpen my knives about twice a year. I'm retired military, finishing culinary school and I am a line cook. I beat my knives like they owe me money! The difference is I steel my knifes before I use them and sometimes I'll pause my cutting to steel. Remember, steeling your knife is not sharpening it. Your merely readjusting and fine tuning the cutting surface and making it nice and straight. My routine: Steel with diamond steel - equal strokes per each side of blade. I do bout 10 passes each. Steel again with either a traditional steel or I prefer ceramic steel ( till I drop it) Commence my knife work. Depending on the amount of abuse the knife taking I'll re-steel if I'm really putting my knife through the ringer. After I finish I'll sanitize my knife, steel it again, sanitize again and then stow it. If your going to pay some place to do it,( which isnt all that expensive) then ask if they are doing it by hand or by machine. There are pros and cons to both and a contributing factor as to why I do my own knives. German knives run an 18-22 degree angle on the edge Manufacturers.....henckel, wusthof,messmesister etc Asian knives run 14-16 or just 16 degrees. I just brain farted so this needs clarification. Anyhow makers include shun,miyabi,global, etc. My knife block at home is henckel, both of my kits are henckel as well. I started playing around with shuns and globals..they got me hooked on Asian steel and I'm currently switching to asian knives. I don't prefer either shun or global. The reasons are purely my own based on my preferences and how the knife feels in my hand. Well that's my two cents Link to comment Share on other sites More sharing options...
cryo Posted December 31, 2011 Share Posted December 31, 2011 Well I got a new smoker right before christmas and have been messin around. Sorry for the pictures but you get the idea. First is a set of pork ribs with my home made sweet & spicy dry rub. Marinated overnight and No wet sauce. smoked with hickory for 8 hours at low temp - The next is a set of beef ribs with a very similar dry rub but a little less spice. smoked with hickory for 6 hours at low temp *not as long as I would have hoped* This is a 9lb Pork shoulder for pulled pork goodness - Same rub used on ribs and marinated overnight. Smoked with hickory for 12.5 hours at low temp. Wish I would have taken pictures of this after falling in two on the smoker and could be "pulled" by hand without even using forks or bear paws. By far my best pulled pork yet. These pictures are only 6 hours into the "smoke" And always good is cream cheese stuffed jalepenos wrapped in bacon with a bacon weave on the side for whatever. I'm hungry now and gonna go cook something else. Edit: I know my presentation needs a lot of work. Dave [sIGPIC][/sIGPIC] Providing unmatched customer service and a Premium level of Dyno/E-tuning to the Community cryotuneperformance@yahoo.com facebook.com/cryotuneperformance. Link to comment Share on other sites More sharing options...
LGT For ME Posted January 1, 2012 Share Posted January 1, 2012 ^So when are we having the inaugural Cryo Performance BBQ. Sounds like a good excuse for a meet come summertime. Link to comment Share on other sites More sharing options...
KartRacerBoy Posted January 2, 2012 Share Posted January 2, 2012 No pics, but a nice foodie day. My daughter was at grandparents so wife and I made lunch and dinner together. Lunch was a tomato soup from Giada de Laurentiis' "Giada's Kitchen." Tomato puree with a whipped cream/rosemary/lemon sauce that just melts into the hot soup. We also made roast beef/proscuitto sandwichs on asiago ciabatta roles. Delicious with a cold beer. For dinner we made Giada's linguini carbonarra. A wonderful aioli sauce (lemon juice, more oil than the Iranians have, basil, rosemary, etc, slowly blended in a food processor) over the pasta, mixed with fresh asparagas and with lightly fried egg on top so the yoke runs over the entire plate when you cut it. Delicious and wonderful with a good cab wine. The only thing that spoiled it was that the wife got sleepy from the wine too fast and the sex window slammed down on my fingers. So to speak. Link to comment Share on other sites More sharing options...
SneakyFast Posted January 2, 2012 Share Posted January 2, 2012 No pics, but a nice foodie day. This is the food porn thread, not the erotic food literature thread. Link to comment Share on other sites More sharing options...
KartRacerBoy Posted January 2, 2012 Share Posted January 2, 2012 Link to comment Share on other sites More sharing options...
cryo Posted January 8, 2012 Share Posted January 8, 2012 ^So when are we having the inaugural Cryo Performance BBQ. Sounds like a good excuse for a meet come summertime. Oh I cant wait to do the next LGT BBQ. I'm actually thinking pulled pork sliders or something of that nature. ChasWG did some amazing ribs at the last meet so I wouldnt want to try and go up against that by trying to bring ribs. Dave [sIGPIC][/sIGPIC] Providing unmatched customer service and a Premium level of Dyno/E-tuning to the Community cryotuneperformance@yahoo.com facebook.com/cryotuneperformance. Link to comment Share on other sites More sharing options...
LegacySleeper Posted January 23, 2012 Share Posted January 23, 2012 WOW!... I'm really surprised to see some true chef worthy talent in this forum.. but then again i'm not. Do you guys goto and went to culinary school? I'm definitely impressed, do you own those plates? They look like something a gourmet restaurant would have... I'm in culinary school myself, i'll be posting up some pictures of this personal chef gig for 28 people i'm having this saturday Link to comment Share on other sites More sharing options...
tocinoman25 Posted January 23, 2012 Share Posted January 23, 2012 I attended Le Cordon Bleu Chicago and was in Spain for 3 months learning their cuisine...I been catering for 5 years and now working at Rivers Casino as a line cook for 2 of their restaurants...we shall have a big meet and throwdown my specialties are cured pork (tocino) and pork sausage (longaniza) from Pampanga Philippines, also Paella, tapas, and Sangria are great...I will be opening a bakery and cafe in Chicago in the next year or 2 and also San Diego or Escondido area hopefully and have family run it. Awesome to see some fellow chefs and cooks on LGT forums, I threw down at a BBQ when I was part of evolutionm.net with my lancer...I can share the love everywhere... Follow me on IG @chefodiycarguy and @chefo.soriano Link to comment Share on other sites More sharing options...
LegacySleeper Posted January 23, 2012 Share Posted January 23, 2012 Awesome man! I love passionate chefs... I worked with a few cooks/chefs that literally just didn't even want to be cooking but had all this potential, it disgusts me. I'm a little new to the whole scene, but I have been head cook at this higher end retirement facility... I'm not really into the gourmet scene yet because the residents just like good, home cooked, meals.. Like last night we had hand breaded fresh never frozen fried chicken, and stuffed peppers, and sour cream and chive mashed potatoes. Then we have an a la carte menu with steaks, chkn breasts, etc that i run during dinner shift. Other than a bbq joint, thats really my only exp. i got so far, but i think i got a good career ahead of me, i love cooking so much. Link to comment Share on other sites More sharing options...
LegacySleeper Posted January 29, 2012 Share Posted January 29, 2012 my first personal chef gig... its a shitty pic, but criticism is welcome http://i2.photobucket.com/albums/y22/DeanEsposito/pictureview-2.jpg sea bass, with a bbq brand lemon dry rub, poached in white wine and clarified butter, lemon zest in the poaching liquid, and on top of each filet. creamy rissoto with red yellow and orange peppers as well as green onions mixed in with a chicken base creamy broth also with parmeasean as the thickening agent. fingerling potatoes with home made roasted minced garlic and infused oil, asparagus with basil, salt, pepper, onion powder. they loved it, it was a good sized party for a personal gig, 20 people, every single person said it was awesome, and this lady who said my rissoto was the best she ever had in her life, and rissoto was her absolute favorite, that made me feel awesome. Link to comment Share on other sites More sharing options...
pwdrdayz Posted January 29, 2012 Author Share Posted January 29, 2012 Well done! Link to comment Share on other sites More sharing options...
LegacySleeper Posted January 29, 2012 Share Posted January 29, 2012 thanks it was the first time cooking out of an actual restaurant kitchen, luckily it was at my parents house and they just got gas stove installed... anything but gas is garbage to me, it sucks! not having all the neccessities and tools that a commercial kitchen can offer you is sucky but you can make it work, lack of pots was my problem, ill be looking into investing in some, if any of you chefs know of some good ones, that are still affordable let me in on some of your knowledge! Link to comment Share on other sites More sharing options...
tocinoman25 Posted January 29, 2012 Share Posted January 29, 2012 not bad...but if it is an entree, i would recommend more asparagus and potatoes...plating looks good, I was told that odd numbers like 5 potatoes would look better, and maybe the asparagus cut in half or thirds so it looks like more?? seems like you have covered some good techniques...I would definitely like to try that plate for sure...=) grill lemon or sautee for more color on the plate?? not trying to sound mean...or critique hard... as for pots and pans...no budget...get all clad... i use cuisinart and winco brands for everyday use... and reasonably priced thats awesome you love to cook!! check out my pics on my facebook...you can get ideas...although all my best pics are in my personal profile and wont post online omar soriano...add me man...also have a blog http://chefoblog.wordpress.com/ and a youtube channel i am working on still...there is a link on my blog also... cheers...maybe we can throwdown in a legacy/subie meet...i love grilling and BBQing Follow me on IG @chefodiycarguy and @chefo.soriano Link to comment Share on other sites More sharing options...
LegacySleeper Posted January 30, 2012 Share Posted January 30, 2012 thank you, no, your fine, thats exactly what i wanted, critiqueing, i can take negativity well, you have to be able to take negativity and comments that might bring you down, to bring yourself up and make yourself better and improve, even the little things help, like i didnt think of grilling or sauteeing the lemon for more color... i used to dip half the twist in parsley, and other half in paprika, but didnt have time this time around i should have prepped it.. im still young, and i still have alot to learn, i wouldn't really say it would be a throwdown you exp chefs would hit me out the park..., but im sure i could cook some good shit lol... great to see theres a pretty good amount of aspiring and passionate chefs on here... its awesome... the party gave me a standing ovation, i was like wow, this feels awesome that people appreciate my food that much, it feels amazing, this is what i ******* live for! oh dang, i left something out of my post i wanted to tell you after re-reading your reply... i had 5 asparagus and 5 potatoes per plate i just made that plate to eat myself, and to take a picture for my chef at work to see that was about all that was leftover so my par was great, and he the asparagus a little higher more like their 9 o clock, the and potatoes a little lower, like a 5 o clock... i didnt get pictures of the creme brulee, but i make a berry compote, dolloped on top of creme, and then fresh berry little salad on the side, 1 strawberry, 1 blackberry, 5 blueberries, accented with a mint leaf... Link to comment Share on other sites More sharing options...
pwdrdayz Posted August 8, 2012 Author Share Posted August 8, 2012 Scallops w/ sauteed spinach & shiitakes http://i1080.photobucket.com/albums/j328/davidkbeck/5a5bc0f8.jpg Link to comment Share on other sites More sharing options...
JesseH Posted August 8, 2012 Share Posted August 8, 2012 chocolate ganache with salted caramel ice cream and peanut butter cup http://img.tapatalk.com/d18c2a28-aeb0-230a.jpg Link to comment Share on other sites More sharing options...
cryo Posted August 8, 2012 Share Posted August 8, 2012 Finally some new pics.....looks amazing. Dave [sIGPIC][/sIGPIC] Providing unmatched customer service and a Premium level of Dyno/E-tuning to the Community cryotuneperformance@yahoo.com facebook.com/cryotuneperformance. Link to comment Share on other sites More sharing options...
pwdrdayz Posted August 15, 2012 Author Share Posted August 15, 2012 Shrimp w/ rhubarb, roasted corn & cucumber salsa http://i1080.photobucket.com/albums/j328/davidkbeck/f0853ba8.jpg Link to comment Share on other sites More sharing options...
Magic Marker Posted August 16, 2012 Share Posted August 16, 2012 ^^ I miss shrimp.... As I got older, I became allergic to it. 2011 Volvo S60T6 & 2013 Volvo XC60T6 Polestar Link to comment Share on other sites More sharing options...
Nubie Posted August 29, 2012 Share Posted August 29, 2012 My lovely wife threw together this Margherita pizza with fresh Mozzarela and baby Heirloom tomatoes. It was absolutely perfect! Also baked those delicious snickerdoodle cookies. Oh yea and my favorite dessert, FLAN!! http://i624.photobucket.com/albums/tt329/hernandez80233/1346212410.jpg Link to comment Share on other sites More sharing options...
TrueWhiteBoy Posted September 25, 2012 Share Posted September 25, 2012 Looks delicious, does she deliver by chance? Link to comment Share on other sites More sharing options...
pwdrdayz Posted August 6, 2013 Author Share Posted August 6, 2013 http://i1080.photobucket.com/albums/j328/davidkbeck/IMG_4434.jpg' alt='IMG_4434.jpg'> Homemade agnolotti stuffed with prosciutto, blue cheese, ricotta, pear & shitake mushrooms. Served w/ sage brown butter sauce, prosciutto chips and parmesan. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.