OFFICIAL CHEF/COOKS THREAD... VOL I wish these pics were scratch and sniff.

[k b0mber]

Originally Posted by Based Mod

to the pro chefs:

what are your staples at home? im sure when you get home after grinding in the kitchen, the last thing you wanna do is spend the next hour making your own dinner. easy, quick and simple recipes, prease!

Being Asian, Most of my home cooked stuff will revolve around rice being the starch. I always have eggs, butter, and some form of tube meat, whether it's Chinese sausage, kielbasa, or chorizo. A few other must haves for the house is chicken stock, garlic, shallots, cilantro, scallions.

 

[k b0mber]

Originally Posted by Based Mod

to the pro chefs:

what are your staples at home? im sure when you get home after grinding in the kitchen, the last thing you wanna do is spend the next hour making your own dinner. easy, quick and simple recipes, prease!

Being Asian, Most of my home cooked stuff will revolve around rice being the starch. I always have eggs, butter, and some form of tube meat, whether it's Chinese sausage, kielbasa, or chorizo. A few other must haves for the house is chicken stock, garlic, shallots, cilantro, scallions.

 

[k b0mber]

To all the professional chefs/cooks, what stations do you work ?? And what kind of cuisine do you cook ??

I used to do fish PM and got promoted to chef du partie/tournand cooking new-American/Californian/French cuisine. Since the hours suck, I quit cooking and now I sell wild mushrooms/truffles/vanilla to high end restaurants in the sf bay area.

 

[k b0mber]

To all the professional chefs/cooks, what stations do you work ?? And what kind of cuisine do you cook ??

I used to do fish PM and got promoted to chef du partie/tournand cooking new-American/Californian/French cuisine. Since the hours suck, I quit cooking and now I sell wild mushrooms/truffles/vanilla to high end restaurants in the sf bay area.

 

[ogmikey]

Tuna Cakes w/ an aioli

Good lord my 3gs camera is #@@*$*

 

[ogmikey]

Tuna Cakes w/ an aioli

Good lord my 3gs camera is #@@*$*

 

[based mod]

Originally Posted by OGMIKEY

Tuna Cakes w/ an aioli

Good lord my 3gs camera is #@@*$*

yo i made something similar.
canned tuna + breadcrumbs + dollop of mayo + minced onions + cajun seasoning

i hate canned tuna, but usually keep it stocked since it's healthy and easy/quick to fix something up with it.  texture and flavor of this was amazing.  plus i cooked the damb thang in a george foreman

 

[based mod]

Originally Posted by OGMIKEY

Tuna Cakes w/ an aioli

Good lord my 3gs camera is #@@*$*

yo i made something similar.
canned tuna + breadcrumbs + dollop of mayo + minced onions + cajun seasoning

i hate canned tuna, but usually keep it stocked since it's healthy and easy/quick to fix something up with it.  texture and flavor of this was amazing.  plus i cooked the damb thang in a george foreman

 

[fraij da 5 11]

[table][tr][td][/td][/tr][/table]

[table][tr][td]

OGMIKEY[/td][td]
[/td][td] #251[/td][td]http://[URL="http://"][/url][/td][td][-][/td][/tr][tr][td]
[url=http://ogmikey.u.yuku.com/]

Registered Member

Posts: 1738

03/13/12 7:47 PM
[/td][td]
Tuna Cakes w/ an aioli

Good lord my 3gs camera is #@@*$*
[/td][/tr][/url][/table]
Strong Avy to post correlation.

Id eat.

../../forum/getrefs/id/12520160/type/0

 

[fraij da 5 11]

[table][tr][td][/td][/tr][/table]

[table][tr][td]

OGMIKEY[/td][td]
[/td][td] #251[/td][td]http://[URL="http://"][/url][/td][td][-][/td][/tr][tr][td]
[url=http://ogmikey.u.yuku.com/]

Registered Member

Posts: 1738

03/13/12 7:47 PM
[/td][td]
Tuna Cakes w/ an aioli

Good lord my 3gs camera is #@@*$*
[/td][/tr][/url][/table]
Strong Avy to post correlation.

Id eat.

../../forum/getrefs/id/12520160/type/0

 

[voidemperor]

anybody here have some chicken marinades?

 

[voidemperor]

anybody here have some chicken marinades?

 

[jonbx5]

guys check out this blog http://foodwishes.blogspot.com/
has a bunch of video recipes 

 

[jonbx5]

guys check out this blog http://foodwishes.blogspot.com/
has a bunch of video recipes 

 

[ogmikey]

Originally Posted by Based Mod

Originally Posted by OGMIKEY

Tuna Cakes w/ an aioli



Good lord my 3gs camera is #@@*$*

yo i made something similar.
canned tuna + breadcrumbs + dollop of mayo + minced onions + cajun seasoning

i hate canned tuna, but usually keep it stocked since it's healthy and easy/quick to fix something up with it.  texture and flavor of this was amazing.  plus i cooked the damb thang in a george foreman

It was pretty simliar except I used green onions, not really a fan of mayo so I used egg to bind it a few splashes of my favorite hot sauce and some garlic powder. The aioli is what made it though.

 

[ogmikey]

Originally Posted by Based Mod

Originally Posted by OGMIKEY

Tuna Cakes w/ an aioli



Good lord my 3gs camera is #@@*$*

yo i made something similar.
canned tuna + breadcrumbs + dollop of mayo + minced onions + cajun seasoning

i hate canned tuna, but usually keep it stocked since it's healthy and easy/quick to fix something up with it.  texture and flavor of this was amazing.  plus i cooked the damb thang in a george foreman

It was pretty simliar except I used green onions, not really a fan of mayo so I used egg to bind it a few splashes of my favorite hot sauce and some garlic powder. The aioli is what made it though.

 

[DeadsetAce]

@ "nothing crazy"


gthoh

 

[DeadsetAce]

@ "nothing crazy"


gthoh

 

[itzjono]

being in college FTL...

 

[itzjono]

being in college FTL...

 

[mplsdunk]

orange creme brulee

http://www.epicurious.com...ange-Creme-Brulee-361549

bottom is burned with white sugar top is burned with turbinado.  turbinado is better but it doesn't look as good.  i'm not great at burning them regardless.

 

[mplsdunk]

orange creme brulee

http://www.epicurious.com...ange-Creme-Brulee-361549

bottom is burned with white sugar top is burned with turbinado.  turbinado is better but it doesn't look as good.  i'm not great at burning them regardless.

 

[dont be a menace]

Originally Posted by k b0mber

To all the professional chefs/cooks, what stations do you work ?? And what kind of cuisine do you cook ??

I used to do fish PM and got promoted to chef du partie/tournand cooking new-American/Californian/French cuisine. Since the hours suck, I quit cooking and now I sell wild mushrooms/truffles/vanilla to high end restaurants in the sf bay area.

i'm just an intern still. i'm in sf too btw.

my friend has the same idea as you going into specialized ingredients after interning as well due to the same reasons

 

[dont be a menace]

Originally Posted by k b0mber

To all the professional chefs/cooks, what stations do you work ?? And what kind of cuisine do you cook ??

I used to do fish PM and got promoted to chef du partie/tournand cooking new-American/Californian/French cuisine. Since the hours suck, I quit cooking and now I sell wild mushrooms/truffles/vanilla to high end restaurants in the sf bay area.

i'm just an intern still. i'm in sf too btw.

my friend has the same idea as you going into specialized ingredients after interning as well due to the same reasons

 

[mplsdunk]

Originally Posted by dont be a menace

Originally Posted by k b0mber

To all the professional chefs/cooks, what stations do you work ?? And what kind of cuisine do you cook ??

I used to do fish PM and got promoted to chef du partie/tournand cooking new-American/Californian/French cuisine. Since the hours suck, I quit cooking and now I sell wild mushrooms/truffles/vanilla to high end restaurants in the sf bay area.

i'm just an intern still. i'm in sf too btw.

my friend has the same idea as you going into specialized ingredients after interning as well due to the same reasons

my dude i used to work with was one of the guys in the kitchen when brickhouse opened.

i work pantry and a little saute and broil.  i work at a steakhouse, kincaids.  i might dip soon though to a better spot that my boy cooks at, bar la grassa.