The AFF "Chef's Corner" Thread

[cool65]

Feeling peckish - I was trolling the web and found this comfort food site *all pics* http://www.thisiswhyyourefat.com/ (click older post in bottom left for more delicious dishes).
I could say it's for all us big or hungry fellas, but with a 47kg woman scoffing 181 wings in 12 min to take world title yesterday, the gals can pick a desert if they want
Mmmmmmmmmmmm...................

[74_XB_Ute]

Heres are couple of beauties I knocked up just recently.....and yep...I ended up eating about 75% of each of them

High Top Apple Pie


Berry Pie


Carrot Cake

[TURBOTAXI]

Tonights dinner
Prawns two ways - first was on pureed swede with a prawn stock reduction with sweet, salty and sour.
Then a puffy pastry pillow with a rocket pesto. The smoked salmon was wrapped around red onion, cucumber, dill and capers, with a loose mayonnaise that has tarragon and caper flavour. The salad was shallot, chilli cucumber, and dressed in some sweet vinegar and sesame oil. Went down well.

[TURBOTAXI]

Originally Posted by 74_XB_Ute

Heres are couple of beauties I knocked up just recently.....and yep...I ended up eating about 75% of each of them

Crickey! - they looked great!

[JK EX CHASER]

Looking at that makes me hungry and just reminded me the prawns i caught the other day they were so tasty.

[74_XB_Ute]

Originally Posted by TURBOTAXI

Tonights dinner
Prawns two ways - first was on pureed swede with a prawn stock reduction with sweet, salty and sour.
Then a puffy pastry pillow with a rocket pesto. The smoked salmon was wrapped around red onion, cucumber, dill and capers, with a loose mayonnaise that has tarragon and caper flavour. The salad was shallot, chilli cucumber, and dressed in some sweet vinegar and sesame oil. Went down well.

Fantastic mate!! That a $30 appetiser right there

[TZENU]

Wow!! Can't beat that Turbotaxi!

Breakfast; Sunday Morning!

[XR6_661]

My latest and greatest.

Grab some spuds, peel them.

Cut them in half and slice every couple of mm much like you'd do pork fat on a roast...

Grab some grated cheese and put it on top of each half.

Make up a nice concoction of spices. I opted for some lemon pepper and hot chilli powder.

Chuck it under the grill for as long as necessary. I waited until mine were golden brown like a potato wedge.

Throw them on a plate and drizzle some hot chilli sauce on them. I went with some extra hot peri.

Eat them up!

There ya have it. My spicey, cheesey spud halves.

[TURBOTAXI]

Originally Posted by TZENU

Wow!! Can't beat that Turbotaxi!

Breakfast; Sunday Morning!

Eggs benedict on steroids!!!!

Looks awesome. Did you use a dash of vinegar to help keep the eggs together during the poach?

[TURBOTAXI]

Steamed silverbeet with scallops on a disc of roasted eggplant and Bearnaise sauce, Prawn and scallop mini pies with a creamy pepper and lemon sauce, rocket and Parmesan salad with a few drips of balsamic reduction, hollowed potato with sour cream, chilli and honey.

[TURBOTAXI]

This was sauteed mushrooms in a cold cream herb dressing with thyme, oregano, lemon and other bits I cant recall, the juice that leaked out of the mushrooms while sitting blended with the cold cream dressing to make an awesome flavour.

[378ute]

Sorry bout the multiple photos, But we have, couple of homemade pizzas, fresh caught salt and pepper squid, beef ribs and then my Blairs Sauces. Very Very Hot. Love em

[gossy]

Originally Posted by 378ute

Sorry bout the multiple photos, But we have, couple of homemade pizzas, fresh caught salt and pepper squid, beef ribs and then my Blairs Sauces. Very Very Hot. Love em

Did someone say "Blairs"?

I make my own chilli sauce then add some 3am Reserve to it
Nice collection you have there, would have cost a small fortune.

[TZENU]

Originally Posted by TURBOTAXI

Steamed silverbeet with scallops on a disc of roasted eggplant and Bearnaise sauce, Prawn and scallop mini pies with a creamy pepper and lemon sauce, rocket and Parmesan salad with a few drips of balsamic reduction, hollowed potato with sour cream, chilli and honey.

You worked as a chef before?? That looks so damn good!

[378ute]

Cost of all the sauces wasnt too bad, but the shipping from the states kills you. Just wish that the suppliers here got more of there products to choose from

[Spudz27]

So I had to dig this up to ask a question. After debating with the mrs over the perfect boiled egg (yes in my mind it exists) I decided to ask here what other people possibly considered perfect? I only boil the egg for 6-7mins and usually set the timer just as it bubbles, this means I get a firm, but soft orange centre. It is only just set. My mrs thinks that the 9-10mmin rule is perfect, where the yolk turns yellow and rock hard. I find at this point the egg becomes dry and almost unable to be eaten without having a drink to wash it off the roof of your mouth, it also looses flavour. So what are peoples thoughts here. I know it is a pretty stupid thing to debate, but I love my boiled eggs lol.

[TURBOTAXI]

Originally Posted by TZENU

You worked as a chef before?? That looks so damn good!

Geez mate, I'm flattered. I grew up around commercial kitchens and wedding reception centers in Sydney. Since then I have made it my business to attend degustation dinners with big name chefs.

Never been a chef, but always loved cooking, food and wine.

About twelve or 18 months ago I abandoned my reservations and began eating anything (best move ever) so now, all the stuff that most people heave at the thought of, I eat. Its like discovering a whole new genre of food.

[conordec]

good to see forum members having a crack at the food.
i've been a chef for 21 years, love how people get their sleves rolled up and enjoy it.

mick

[Rodp]

Originally Posted by TURBOTAXI

About twelve or 18 months ago I abandoned my reservations and began eating anything (best move ever) so now, all the stuff that most people heave at the thought of, I eat. Its like discovering a whole new genre of food.

If you haven't already, check out a TV show called Bizarre Foods. If you can do eat what he does, more power to you.

[drew`SEVNT5]

Bizzare Foods is good.... As is Man V Food (for the pig-out factor) and anything, anything at all by Anthony Bordain

[Spudz27]

I cancelled my foxtel so can't watch man vs food (the adam guy was recently told he would die, wonder why lol), bizzare foods (best ep he ate the brain straight from a guinea pigs skull) and no reservations. They were all great shows, as is cake boss and ace of cakes, what Buddy in particulair can do with cake is amazing.

EDIT: Just found S3 of man vs food, downloading now.

[grandpa_spec_F6]

I'm currently getting back into cooking, no pictures, but I got chicken breast, coated it in in olive oil and crushed garlic, sprinkle of diced red onion and a slice of roma tomato on top..... then wrapped it in bacon

Tasted half alright for a first effort.

I am interested in how people make their mashed potatos.

Personally I prefer a dash of full cream milk, knob of butter, little bit of thicken cream and sometimes a little bit of cheese thrown into the mix. Deleciously fluffy and VERY morish!

[Swordsman88]

Originally Posted by grandpa_spec_au

I'm currently getting back into cooking, no pictures, but I got chicken breast, coated it in in olive oil and crushed garlic, sprinkle of diced red onion and a slice of roma tomato on top..... then wrapped it in bacon

Tasted half alright for a first effort.

I am interested in how people make their mashed potatos.

Personally I prefer a dash of full cream milk, knob of butter, little bit of thicken cream and sometimes a little bit of cheese thrown into the mix. Deleciously fluffy and VERY morish!

your mashed potatoes sounds pretty close to mine. I dont' always use cream unless i have some sitting around and have not tried cheese (not a bad idea though will give it a try).

edit: forgot to add....must have white (not black) pepper! It works perfectly and ever since i was a kid i've loved an ever increasing amount of white pepper in my mash.

[grandpa_spec_F6]

Shall have to give the white pepper a go! Always used a black pepper corn mix myself, bunch of different ones to give a more interesting flavour.

[Spudz27]

Well I am doing ribs tonight. I got the butcher to cut 10 pork ribs for me, however there is basically no bones, all meat, and one peice is 35cm long. For my marinade I combined

BBQ Sauce
Ketchup
Sugar
Worcestishire Sauce(spelling)
2 Cloves garlic
Olive oil
Paprika
Chilli powder
salt
Pepper.

I never measure anything (I have never measured out a marinade or sauce ever) so if you copy it just keep tasting till you like it. I baked it in the easy cook oven (great gadget) and serve with baked potato with sour cream and peas and corn. Only cooked 5 as my kids would not eat them, I froze the rest in the marinade. I then made up a sauce basically the same as marinade, but no sugar, garlic, oil or paprika and I added a dash of water so it wasn't so thick. The sauce was delicious I added extra chilli to give it bite and The Ribs were bloody spectacular and it is the first time I have cooked ribs, I always order them at steakhouses but never cooked them. Here are pics

Marinating


In the oven


Turned and extra Basting


Almost done mmmmmmm can't wait



Finished and plated.


As you can see one of those wasn't a rib, either that or the pig was a monster.

[Swordsman88]

Originally Posted by Spudz27

Well I am doing ribs tonight. I got the butcher to cut 10 pork ribs for me, however there is basically no bones, all meat, and one peice is 35cm long. For my marinade I combined

BBQ Sauce
Ketchup
Sugar
Worcestishire Sauce(spelling)
2 Cloves garlic
Olive oil
Paprika
Chilli powder
salt
Pepper.

I never measure anything (I have never measured out a marinade or sauce ever) so if you copy it just keep tasting till you like it. I baked it in the easy cook oven (great gadget) and serve with baked potato with sour cream and peas and corn. Only cooked 5 as my kids would not eat them, I froze the rest in the marinade. I then made up a sauce basically the same as marinade, but no sugar, garlic, oil or paprika and I added a dash of water so it wasn't so thick. The sauce was delicious I added extra chilli to give it bite and The Ribs were bloody spectacular and it is the first time I have cooked ribs, I always order them at steakhouses but never cooked them. Here are pics

Marinating


In the oven


Turned and extra Basting


Almost done mmmmmmm can't wait



Finished and plated.


As you can see one of those wasn't a rib, either that or the pig was a monster.

Sounds and looks great Spudz! Try a bit of bourbon in your mix for an another complementary flavour. And if you use smoked paprika that helps too...

[Spudz27]

Originally Posted by Swordsman88

Sounds and looks great Spudz! Try a bit of bourbon in your mix for an another complementary flavour. And if you use smoked paprika that helps too...

Yeah tonight I am doing them again, this time I added more chilli, more bbq sauce and about 1/2 shot of Jacks. It tasted bloody good. This time around I only got like a rib rack rather than those huge BBQ ribs I used last week. Shame really because from 10ribs there does not seem enough to even feed me.

[Swordsman88]

Originally Posted by Spudz27

Yeah tonight I am doing them again, this time I added more chilli, more bbq sauce and about 1/2 shot of Jacks. It tasted bloody good. This time around I only got like a rib rack rather than those huge BBQ ribs I used last week. Shame really because from 10ribs there does not seem enough to even feed me.

Yeah the bourbon does make a difference IMO. I do a recipe that is a hybrid (i never measure like yourself and never really follow recipes that closely...its all based on taste and a bit of common sense RE ratios of stuff) of the one they had on Masterchef one time (didn't see the show but pinched it off their website) and one i found in an 80s american cookbook. Its really 'from scratch' so there is a bit of work with the bourbon, vinegar, brown sugar (can use treacle too...), chille etc. You then cook out the sauce and go from there. I think the addition of some orange or lemon zest is a good idea too....gives it a nice zing because sometimes the ribs can get a bit 'sweet' for my palate. Oh and if you are really fancy 'dry rub' the ribs and let marinate for a few hours and then seal them off before putting in the slowr cooker etc.

[Spudz27]

I would like to BBQ ribs one day. The goal is to get through this surgery (when it happens) and get a decent BBQ for our Christmas present, I also want a pizza oven. I make homemade pizza from scratch, (own sauce, dough and I hand knead my dough lol) once a month so a pizza oven would be awesome. Pizza is my all time favourite food. I have spent years trying different things to get my recipe perfect, I once worked for a pizza shop, I got them heaps of business through my recipes and combinations of cheeses etc. I felt like suing them because I came in with the ideas, at the end of week one they offered me a pay that equalled $4.70ph and I was 21, I told them where to go but they still used all my ideas. In the end they got stingy and cut corners and 3months later they sold.

[TURBOTAXI]

Ribs looks great, love the gooey sweetness.....