Foodgasms

[Saint Peter]

I got some foam for the foodies.

 

[foodsnob]

I dig both Heston and Fergus. It comes down to the food. Their food excites my brainbuds (©Tinkersquash).

There can be no question that Fergus has paid his dues, or that he has overcome (and continues to overcome) many obstacles. He is also a philanthropic pillar of the community. As I said, he's an even better human being than he is a chef. I'm just not going to demand that same level of blood, sweat, and tears from every chef before I salivate over their cuisine.

You are free to set your own standards, of course.

Fair enough.

In all honesty, Heston and that crowd can do whatever they feel like, and I certainly wouldn't tell people not to eat it, like it, or be curious about it. It's just so overhyped it chaps my ass.

In a very short period of time, MG has become more ridiculous than the very worst days of nouvelle cuisine. To me, it's all smoke and morrors. Shock value. Once you see how it's done, it just becomes silly to me.

I don't expect everyone to be Fergus Henderson. That would be unrealistic. I do expect them to be more cook and less attention whore, which is what I think Heston is, and have seen no evidence to the contrary. In all modesty, Heston couldn't hold down a station in a "traditional" kitchen half as well as me. He's never had the moves, and I don't think he can take the heat. However, staying on the MG theme, if I was to work a station next to Grant Achatz of Alinea, I may very well go home after my shift and consider changing careers.

 

[thør]

I got some foam for the foodies.

from ANSUL?

 

[MakersandIce]

It really doesn't.

Unless of course you mean the world needs more of some pansy-ass tv-director-boy wandering the country and giving the cliffnotes version of a multitude of incredibly rich regional cuisines.

And making fun of many low-income food workers along the way.

*turns up nose*

WELL, He has won a BEARD for GOD's sake.

 

[tortoise]

I don't expect everyone to be Fergus Henderson. That would be unrealistic. I do expect them to be more cook and less attention whore, which is what I think Heston is, and have seen no evidence to the contrary. In all modesty, Heston couldn't hold down a station in a "traditional" kitchen half as well as me. He's never had the moves, and I don't think he can take the heat. However, staying on the MG theme, if I was to work a station next to Grant Achatz of Alinea, I may very well go home after my shift and consider changing careers.

I hear you, and grant that it's entirely possible that Heston may wilt in a traditional kitchen at crunch time. It takes a certain mindset to thrive under those conditions, no question. For some, it's an addictive adrenaline rush, to be recounted over and over with other grizzled veterans. Tales from the trenches. For others, it's exactly as much fun as a root canal.

I find myself missing that rush, so much so that I'll arbitrarily try to recreate those conditions at home. Still, it's never quite the same.

 

[Tati]

ok...so it's not a foodgasm, but I do love a man with a good set of cookware!
http://tortle.com/lit5/potman.jpg

 

[thør]

ok...so it's not a foodgasm, but I do love a man with a good set of cookware!

spot welded handles......

 

[Collette]

Won't even need the whisk in the mixing bowl.

 

[ksmybuttons]

I tried something new with Asparagus. I wanted an appetizer.

So!

Line a pan with heavy duty foil - this is strictly for the purpose of shaping the foil.

Mix about 2 tbsp of balsamic vinegar, a tbsp or two of extra virgin olive oil, the juice of one lemon, a couple pinches of your favorite salt, fresh ground pepper in the foil.

Clean the asparagus and pan sear. Do not cook in any way prior to this. Do not add oil to the pan - just use a stainless pan and heat as hot, hot, hot as you can. Put the asparagus in and sear. Turn frequently until the green darkens and gets minimally brown as you would on a grill. When it starts to just lose a little of it's stiffness (the time will be determine by how thick your asparagus is), and the aroma becomes intense, transfer to the foil and wrap it up. Take another piece of foil and wrap it over the first one to keep the marinade in...let it steam in the foil for about 5 minutes, then, if you want to serve it warm, transfer it to a plate. If you want to serve it cold, put it in the refrigerator until dinner time.

It was wonderful.

 

[Saint Peter]

spot welded handles......

Lame-0

 

[ksmybuttons]

Lame-0

But did you have asparagus for Easter Dinner?

 

[kitten]

http://i256.photobucket.com/albums/hh192/iamawickedgirl/IMG_1803-3iamawickedgirl.jpg

 

[Saint Peter]

But did you have asparagus for Easter Dinner?

You said hot hot hot.

I brought the carbon out of the poor little asparagi.

 

[ksmybuttons]

You said hot hot hot.

I brought the carbon out of the poor little asparagi.

You were not to burn it! Poor little dudes! (I figure all asparagus are guys because of their pointy tips.)

 

[Tati]

Maple Syrup Pudding Cake

I made this yesterday...very yummy and sweet and super duper easy. It's maple season around here, so it was a perfect time to make it. It's great warm, put I liked it cold with my coffee this morning too.

http://farm4.static.flickr.com/3078/2371970263_82bcde1a81.jpg

 

[Tati]

http://farm4.static.flickr.com/3109/2372806490_b52ab86739_o.jpg
Maple Syrup Pudding Cake

For the sauce:
1 ½ cups maple syrup
¾ cup water
2 tsp butter

For the batter:
1 cup flour
1 ½ tsp baking powder
½ tsp salt
½ cup sugar
1 tbsp butter, softened
1 egg, beaten
1/3 cup milk

Preheat oven to 350F. Grease a 9” square or round baking dish.
In a saucepan, mix maple syrup and water. Bring to a boil, remove from heat, add butter and set aside.
In a small bowl, mix flour, baking powder and salt. In another bowl cream butter and sugar. Add egg and mix well. Add dry ingredients alternating with the milk. Mix well.
Spoon the batter into the prepared pan. Carefully pour the sauce over the batter.
Bake in preheated oven for 25 to 30 minutes, until the cake is golden brown. Let the cake rest a few minutes before serving.

 

[TurdFergeson]

http://farm4.static.flickr.com/3109/2372806490_b52ab86739_o.jpg
Maple Syrup Pudding Pie

For the sauce:
1 ½ cups maple syrup
¾ cup water
2 tsp butter

For the batter:
1 cup flour
1 ½ tsp baking powder
½ tsp salt
½ cup sugar
1 tbsp butter, softened
1 egg, beaten
1/3 cup milk

Preheat oven to 350F. Grease a 9” square or round baking dish.
In a saucepan, mix maple syrup and water. Bring to a boil, remove from heat, add butter and set aside.
In a small bowl, mix flour, baking powder and salt. In another bowl cream butter and sugar. Add egg and mix well. Add dry ingredients alternating with the milk. Mix well.
Spoon the batter into the prepared pan. Carefully pour the sauce over the batter.
Bake in preheated oven for 25 to 30 minutes, until the cake is golden brown. Let the cake rest a few minutes before serving.

OMG i can feel my arteries hardening just LOOKING at that!

 

[Tati]

OMG i can feel my arteries hardening just LOOKING at that!

you aren't supposed to eat ALL of it!

 

[foodsnob]

I tried something new with Asparagus. I wanted an appetizer.

So!

Line a pan with heavy duty foil - this is strictly for the purpose of shaping the foil.

Mix about 2 tbsp of balsamic vinegar, a tbsp or two of extra virgin olive oil, the juice of one lemon, a couple pinches of your favorite salt, fresh ground pepper in the foil.

Clean the asparagus and pan sear. Do not cook in any way prior to this. Do not add oil to the pan - just use a stainless pan and heat as hot, hot, hot as you can. Put the asparagus in and sear. Turn frequently until the green darkens and gets minimally brown as you would on a grill. When it starts to just lose a little of it's stiffness (the time will be determine by how thick your asparagus is), and the aroma becomes intense, transfer to the foil and wrap it up. Take another piece of foil and wrap it over the first one to keep the marinade in...let it steam in the foil for about 5 minutes, then, if you want to serve it warm, transfer it to a plate. If you want to serve it cold, put it in the refrigerator until dinner time.

It was wonderful.

Doing this will intensify the bitterness of asparagus.

 

[Tinkersquash]

I made this yesterday...very yummy and sweet and super duper easy. It's maple season around here, so it was a perfect time to make it. It's great warm, put I liked it cold with my coffee this morning too.

http://farm4.static.flickr.com/3078/2371970263_82bcde1a81.jpg

That looked delicious. My family sugars every year and there was always an abundance of maple syrup in our house. It's really tough to get it over here and the grade often leaves something to be desired... but maple is one of my all-time favourite flavours.

I bet that recipe would be great with chopped pecans...

 

[Tati]

That looked delicious. My family sugars every year and there was always an abundance of maple syrup in our house. It's really tough to get it over here and the grade often leaves something to be desired... but maple is one of my all-time favourite flavours.

I bet that recipe would be great with chopped pecans...

I so wanted to put chopped nuts in the batter, but the only kind I had were slivered almonds, and I thought the two flavors would fight each other. I need to replenish my pantry!

I love maple too; I find it a comforting flavor.

 

[ksmybuttons]

Doing this will intensify the bitterness of asparagus.

Didn't. Not the three times I did it over the past week. Must be the way you cook...

 

[foodsnob]

Didn't. Not the three times I did it over the past week. Must be the way you cook...

No, it's your palate.

Nice try, though.

 

[Saint Peter]

There is nothing good to eat in here.

When does tortoise get back?

 

[Mythical_]

i made blueberry pancakes this morning
they were terrible
but i ate them anyway