Comfort Food

Let's eat!

Re: Comfort Food

Postby MrKiwi » Tue Nov 14, 2017 2:53 am

Delicate Snowflake wrote:While in Melbourne, if you have the time, try The Langham (chef Christy Tania) for amazing (world-class, think Michelin-star quality) desserts... :thumb

Also consider Om Nom (at the Adelphi) which was her original restaurant before she choofed off to the new place.

:eek :DukeGirl :eek :DukeGirl :eek :DukeGirl

We hit up Om Nom 3-ish years ago... at the time they had desserts and cocktails, basically that was it. Fantabulous! They had Christie for the desserts and some other star chef/barman for the cocktails. Plates were $25-$35 and so were the cocktails. Now that's a lot, but it's bargain-basement for Michelin-star quality. And well worth it for the experience!


I've been to both of those in the past on business trips, but didn't this time. The Langham was exceptional food.
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Re: Comfort Food

Postby Delicate Snowflake » Tue Nov 14, 2017 4:27 am

:thumb
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Re: Comfort Food

Postby Condolini » Tue Nov 14, 2017 6:30 pm

I bought shrimp, crab, and oysters today. The truck from TX won't be back until 2018.
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Re: Comfort Food

Postby Delicate Snowflake » Wed Nov 15, 2017 5:39 am

A seafood feast :Clap
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Re: Comfort Food

Postby LadyDraco » Wed Nov 15, 2017 7:24 pm

Cool...
We don't get anything like that around here.. :dontknow
TISE.... Image
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Re: Comfort Food

Postby Condolini » Thu Nov 16, 2017 3:20 pm

Going to put small sirloin steaks in the sous vide tonight. Think I'll take the bacon wrap off and fry it up as a topping for the baked taters.
I'm off to donate a turkey to the local community center. Have no idea when I'll use a 13 pound bird. I have a turkey breast thawing for next week, cooking for only 4-6 people, I could get buy with a big chicken.
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Re: Comfort Food

Postby Delicate Snowflake » Thu Nov 16, 2017 4:01 pm

Serve the chicken in pieces, call it 'deconstructed turkey' and they won't know the difference.

Sprinkle little things all over the plate, burn the edge of the meat a little, and call it a 'crunch element'.

TV cooking shows have improved my vocabulary :lol8
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Re: Comfort Food

Postby Condolini » Tue Nov 21, 2017 4:56 pm

Jambalaya is on the stove. Chicken, sausage, and shrimp. I have a couple of oysters, maybe I should use them for garnish.
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Re: Comfort Food

Postby Delicate Snowflake » Wed Nov 22, 2017 4:14 am

Sounds good!

I have been & bean stew going, I add coconut cream to make it "thai"-ish.

Add a bread roll with butter, and a glass of wine... :DukeGirl
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Re: Comfort Food

Postby Condolini » Wed Nov 22, 2017 7:46 am

I have the urge to bake bread, maybe set some dough aside for a pizza crust.
The oven will be on for pie so I may as well get full use of it. Wonder if there's any semolina flour in the pantry.
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Re: Comfort Food

Postby MrKiwi » Sun Nov 26, 2017 9:33 pm

Mmmmmm - dining out on this for some while I think...

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Re: Comfort Food

Postby Condolini » Mon Nov 27, 2017 7:58 am

You're old!! :Snork
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Re: Comfort Food

Postby Delicate Snowflake » Wed Nov 29, 2017 5:05 am

Tonight it's a meat pie with mashed potato on top... cooked up crispy (the potato)!

:DukeGirl
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Re: Comfort Food

Postby Delicate Snowflake » Wed Nov 29, 2017 5:06 am

Oh... washing it down with a 1 litre (2.1 pint) can of Czech pilsner :wings
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Re: Comfort Food

Postby MrKiwi » Wed Nov 29, 2017 2:22 pm

Everyone else was out last night, so what is a man to do on a warm balmy spring evening but cook himself a man meal... :lol8

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Re: Comfort Food

Postby Condolini » Tue Dec 05, 2017 7:48 pm

I have beets in the sous vide. The greens will go in with the collards and ham hock for supper tomorrow. I've been neglecting my fruit and veggie input lately but that's changing. Had a nice pear for supper.
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Re: Comfort Food

Postby LadyDraco » Tue Dec 05, 2017 7:54 pm

Cool ..
TISE.... Image
Life is what you make of it .
If it don't fit make alterations .
Just because the road is rocky doesn't mean your spirits should get rocky, too.{Crazy Cora}
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Re: Comfort Food

Postby Delicate Snowflake » Wed Dec 06, 2017 5:18 am

Condolini - how are you finding the sous-vide machine?

Do you have the vacuum bag sealer thing? Is it necessary? Or do you use cling-wrap?
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Re: Comfort Food

Postby Condolini » Thu Dec 07, 2017 7:14 pm

Snowflake, the sous vide is working well but I think timing is underestimated in many of the recipes that came with it. I've done salmon, steak, cheesecake in mason jars, and now beets in it. I have a vac sealer but have been using ziplock bags for most cooking. Immersing the bag in the water while keeping a small section open on top is a good way to get most of the air out. Just seal it before immersion.

Guys in the IT department sous vide often, they take advantage of the grill on the patio. I wouldn't pay the upwards of $250 that some cookers cost, got mine at Walmart for $77. It may not be perfectly accurate but it works fine for my needs. The site seriouseats.com has many recipes and tips for using the cooker.

Had my first experience with an instant pot last weekend. Frozen chicken breasts and salsa, 30 minutes later there was shredded chicken for tacos. Probably a useful appliance but as a single person I seldom cook in large quantities. Would probably be useful for a family.
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Re: Comfort Food

Postby Delicate Snowflake » Fri Dec 08, 2017 7:32 pm

Condolini wrote:Snowflake, the sous vide is working well but I think timing is underestimated in many of the recipes that came with it. I've done salmon, steak, cheesecake in mason jars, and now beets in it. I have a vac sealer but have been using ziplock bags for most cooking. Immersing the bag in the water while keeping a small section open on top is a good way to get most of the air out. Just seal it before immersion.


How do you know something is done? Do you have to open it up then reseal and keep going?

I would never have thought of doing steak in one! How was it?
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