tocinoman25 Posted August 9, 2013 Share Posted August 9, 2013 My turn Fruit Kabobs Classic Waldorf (my Fiances favorite...notice i didnt TOSS the salad lmao) Sticky buns and struedel @pwdrdayz that looks so yummy! delivery? when plating maybe fan it out and build some height itll looks sexier as my Chef would say...and drizzle some more brown butter sauce on the plate...hehehe Follow me on IG @chefodiycarguy and @chefo.soriano Link to comment Share on other sites More sharing options...
tocinoman25 Posted August 9, 2013 Share Posted August 9, 2013 does anyone have kikuichi knives or shun by chance? if so how do you like them...looking to get santoku and a french...the shun seems a bit light from what i recall at the store but the edge stays mighty sharp... Follow me on IG @chefodiycarguy and @chefo.soriano Link to comment Share on other sites More sharing options...
pwdrdayz Posted August 9, 2013 Author Share Posted August 9, 2013 does anyone have kikuichi knives or shun by chance? if so how do you like them...looking to get santoku and a french...the shun seems a bit light from what i recall at the store but the edge stays mighty sharp... I've used Shun and they are great knives but I prefer the way my Globals feel in hand. Link to comment Share on other sites More sharing options...
pwdrdayz Posted August 9, 2013 Author Share Posted August 9, 2013 Strawberry, blueberry & toasted almond galette. http://i1080.photobucket.com/albums/j328/davidkbeck/IMG_44401.jpg' alt='IMG_44401.jpg'> Link to comment Share on other sites More sharing options...
end0 Posted August 9, 2013 Share Posted August 9, 2013 Looks delicious, does she deliver by chance? I'm practiclly up the street. I'll deliver! Recently my girl and I found a recipe for dough that's really good so we've been making margarita pizza's with fresh ingredients about once a week. Link to comment Share on other sites More sharing options...
LegacySleeper Posted August 11, 2013 Share Posted August 11, 2013 does anyone have kikuichi knives or shun by chance? if so how do you like them...looking to get santoku and a french...the shun seems a bit light from what i recall at the store but the edge stays mighty sharp... I have the pairing knife and 8 inch shun classic chef knives, and i also have the 7 inch shun of their elite line, which is some serious serious sharpness... they urge you to be careful pulling it off the protective cover in the box because a-lot of people have cut themselves, but i have had my shuns for awhile now months, and i still haven't sent them in to get sharpening (they offer free sharpening for life if you pay for shipping) and most companies you buy them from have like a warranty regardless of negligence.. i dropped my elite complete accident like the frist few days i got it, and the tip snapped of, just a small portion of the tip, and i got it replaced, but it seems that alot of santoku's tips break off of all brands... doesnt really affect my knife cuts at all anyways. the angle of a japanese knife is usually 16 degrees, but a german made knife is usually 22 degrees... the german knives are said to keep their edge longer, but shun does it a different way, they use a superior steel called VG-10 and its hand crafted, so the good steel helps it keep it edge, shuns need sharpening wayyyyyy less than a german knife does and its twice as sharp, i think thats a win win scenario here my elite Link to comment Share on other sites More sharing options...
pwdrdayz Posted August 12, 2013 Author Share Posted August 12, 2013 Homemade chicken sausages. One was mango, green chili and other Mexican flavors. The other had prosciutto, pear, Parmesan and fresh herbs. http://img.tapatalk.com/d/13/08/12/duvusy3y.jpg http://img.tapatalk.com/d/13/08/12/9emuvuhu.jpg Link to comment Share on other sites More sharing options...
LegacySleeper Posted August 12, 2013 Share Posted August 12, 2013 Those look delicious, im going to be buying my own house soon with gas stove, so im sure ill be doing a-lot more experimental cooking in my free time i can grace with some pictures soon. Link to comment Share on other sites More sharing options...
pwdrdayz Posted August 14, 2013 Author Share Posted August 14, 2013 Have decided to audition for Masterchef this fall so I've been trying to expand my knowledge. Soufflé challenge always seems to trip people up so I figured I better give it a try. http://img.tapatalk.com/d/13/08/14/2a3adaty.jpg http://img.tapatalk.com/d/13/08/14/he3e9y3a.jpg Link to comment Share on other sites More sharing options...
LegacySleeper Posted August 14, 2013 Share Posted August 14, 2013 Looks pretty good, is culinary your career path? or just someone who really enjoys cooking. i'd be even more impressed if you told me you dont even do it for a living lol Link to comment Share on other sites More sharing options...
pwdrdayz Posted August 14, 2013 Author Share Posted August 14, 2013 I just love to cook. My career is selling medical imaging hardware/software. Not sure if you've ever watched it but masterchef is only for home cooks. Can't audition if you've ever worked in a professional kitchen. I've been thinking about making it my life for a while now. If I was a bit more ballsy I'd already have my own food truck by now. Just tough to leave a solid career when you've just gotten married, relocated, bought a second home and want to start a family, excuses, excuses, excuses. Link to comment Share on other sites More sharing options...
tocinoman25 Posted August 17, 2013 Share Posted August 17, 2013 Good stuff on hear...believe it or not I was a Medical Assistant/ Office Manager for a Rheumatologist/Internal Med for 12 years, but always worked in Food and Beverage part time, from room service to bartender, to team lead/trainer. I love my patients at the doctors office, but my true passion is food. Pulled the trigger after so long, and finally attended Le Cordon Bleu Chicago and did my externship in Mallorca, Spain for 3 months. I love cooking shows, from Chopped, to Iron Chef, Dinner Impossible, and triple D's, such great stuff even though its just amped up for television. I do plan on trying out for Chopped one of these days. My ultimate goal is to open a restaurant and build from there... We should do a LegacyGT forum throwdown? lol When I went to work for Rivers Casino for a line cook position, I got a black box and with the use of the pantry and other produce/herbs, I had 2 hours to create an appetizer and entree for 4 Chefs. It was awesome...like i was on Chopped. I made a Cajun Shrimp appetizer over a pickled cucumber salad and for entree I made a Stuffed Chicken Breast (butterflied breast with bread stuffing) with a mushroom sauce and oven roasted vegetables...i was pumped when i got done in an hour and a half. Lots of nerves, but it landed me my first kitchen job. Follow me on IG @chefodiycarguy and @chefo.soriano Link to comment Share on other sites More sharing options...
LegacySleeper Posted August 18, 2013 Share Posted August 18, 2013 I can respect both of yous! What they had you do ^^ was called staje (sp) its a french term for on the job interview, more and more places are doing this so they dont hire you blindly, but pwrday you probably wont make alot of money doing culinary either, it takes time to get to the money and you gotta love doing it and have passion. but i know alot of people in my culinary school are older, and want to switch careers because they were tired of doing something without action or just to do something different for 5-15 years of their life. and a food truck is an amazing idea, ive been dabbling with that idea for awhile now remember you only live once. Link to comment Share on other sites More sharing options...
tocinoman25 Posted August 22, 2013 Share Posted August 22, 2013 Heres a quick photo of a cheese and cracker platter I did at work for a small event...the seniors like the plain jane cheeses, so its only blue, swiss and cheddar... Follow me on IG @chefodiycarguy and @chefo.soriano Link to comment Share on other sites More sharing options...
tocinoman25 Posted August 22, 2013 Share Posted August 22, 2013 Pwdrdayz, LegacySleeper, and everyone on here...what are your specialties? signature dishes? any cuisine that you enjoy cooking/dining out for most? Coming from Chicago...i must say i love the comfort foods like deep dish pizza, italian beef, and hot dogs lol...but sushi is my favorite, too bad its not as tasty as it is when i go to san diego... I specialize in Cured Pork (aka Tocino) and Filipino Sausage (Longaniza) my mom is from Pampanga, Philippines and thats what we are known for making. When I went live in Mallorca for 3 months I learned to make Paella and Tapas, as well as awesome sangria... Lets open a LegacyGT Diner in midwest so we can host meets and make a resort for the growing families...hehehe...an idea that should happen, all the money we spend on our cars/hobbies we can raise money for a great cause if only.... Follow me on IG @chefodiycarguy and @chefo.soriano Link to comment Share on other sites More sharing options...
pwdrdayz Posted August 23, 2013 Author Share Posted August 23, 2013 Probably won't be on here as much now that I've sold the Spec. I'm going to audition for Masterchef this fall. If you're on Instagram you can follow my journey @masterstache Link to comment Share on other sites More sharing options...
specialB Posted August 23, 2013 Share Posted August 23, 2013 ^^ following Link to comment Share on other sites More sharing options...
LegacySleeper Posted August 25, 2013 Share Posted August 25, 2013 really right now my kick is all about the soups and sauces, i wanna be a saucier someday soon for a really nice joint. but i can never go wrong with good italian Link to comment Share on other sites More sharing options...
RacerX69 Posted January 14, 2016 Share Posted January 14, 2016 How about some pig, slow roasted on a spit over hot coals? Roasted Pig by racerx6948, on Flickr Link to comment Share on other sites More sharing options...
tocinoman25 Posted January 15, 2016 Share Posted January 15, 2016 Feel free to follow IG @ chefo.soriano free smells! ;-) Follow me on IG @chefodiycarguy and @chefo.soriano Link to comment Share on other sites More sharing options...
RacerX69 Posted January 15, 2016 Share Posted January 15, 2016 There is a place in Montana near Missoula that serves great food. Breakfast, lunch, dinner. All good. River City Grill. River City Grill by racerx6948, on Flickr Start off with some local brew. River CIty Grill by racerx6948, on Flickr Then some rabbit food. And another beer. River City Grill by racerx6948, on Flickr Then the main course, pork chop dinner. Fresh homemade roll with real butter, rice pilaf, homemade baked beans with bacon. Big hunks of bacon. Mmmmm . . . . . . . . bacon. River City Grill by racerx6948, on Flickr And another beer. Then off to bed in my cozy sleeper while the idling of a 15 liter diesel engine lulls me to sleep. Billings by racerx6948, on Flickr Blblblblblblblblblblblblblblblblblblblblblblblblblblblblblblblblblblblblblblblblblblblblblblblblblblblblblblblblbl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Link to comment Share on other sites More sharing options...
cryo Posted January 15, 2016 Share Posted January 15, 2016 Oh how I miss this thread. I have made a new years resolution to take a little time to myself and get back into the kitchen and bbq some fine smoked meats. 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...
birdmayne Posted November 17, 2016 Share Posted November 17, 2016 Bit of a revival, but I love me some good food. Stumbled on to my old food blog that I did for about a week, thought I'd share. http://thisbrokekitchen.blogspot.com/ John Hancock Link to comment Share on other sites More sharing options...
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