Tonight's meal: a lamb couscous with dried apricots, pine nuts, and almonds. Served with last night's turnips in date syrup, feta coated sweet potato, and pita(this time it's home made) shawarma.
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Tonight's #mezze, a small plate of #döner, #iraqi #turnip in #date syrup, roasted #yams with #feta, #chickpeas with #zaatar, #butternut #rösti and some #calamari.
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shinyarmour90:
@chef my interview is tonight, I'll post about it later :)
shinyarmour90:
@chef afraid I can't deliver, the interview was postponed due to private circumstances (of the owner, not mine) and I'm awaiting a new date 😂
Tonight's meal: a #venison#roast in a crust of #juniper salt with a #port and #redwine sauce, served on a bed of #pomegranate and #date #labneh#yoghurt and a crumb of #cocoa, #peanuts, and #ginger. The second photograph was the starter but I had to lead with this pearl obviously; it's #jalapeño #peppers with a #pine nut crunch and some #feta with...
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mickdawg75:
Marvelous Cookbook that Ottolenghi is!
shinyarmour90:
@mickdawg75 I absolutely love how he describes both methods for everything; the original as well as the one adjusted for home cooks. This one has to be one of my all time favourites.
We're off! Tonight's dish was brought to you by the suggestion of @mickdawg75 who said I'd love to try Persian cuisine. Not quite there yet, but working my way there with gems from the middle east. Tonight I'm playing it safe with some Greek flavours before taking a trip to Morocco and then bringing it around to Turkey.
pita (not homemade, the dough is still
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chefdaddy:
That all looks delicious. If that last shot is baklava it is unlike any I have ever seen.
mickdawg75:
Nice job on those plates! Love the colours and the flavour profiles!
About a year ago I became a member of suicide girls. It's also around that time when I started to get serious with my cooking. My baby girl Jessie had just been put to sleep and I needed something else to put all of my passion and love into, and food was a good match. Around that time, I applied for a job as a...
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mickdawg75:
Dude, go after your goals/dreams... If you're truly passionate about food, and I think you are, then go and make it happen. I didn't get into the industry for money. I did it for the food and the lifestyle. The money will come in time, but ya gotta put in your time. It's not an easy task, but ya gotta persevere. All or nothing. Myself, even with all my years in, out of the necessity to work, I took a part time job in the dish pits, and am now up to full time again and working a Line again after only 4 months at said job. Anyhow, go after it and make it your own. My last job, I was a last minute hire sous chef late in the sailing season on a cruise ship in Alaska. I didn't do too well in that gig, and felt crushed, and Damn near gave up completely on cooking professionally. Feels good to be working behind a stove again.
shinyarmour90:
Thanks guys. I appreciate the input and I'll inquire about the ability to grow as well as the pay cut. Maybe I'll take @mickdawg75's idea and see about part timing to overcome the wage gap. But I'm really considering going pro. Oh by the by Mick, I've gone ahead and picked up both Persian cookbooks as well as white heat. I've been meaning to get my hands on Marco's book anyway so your advice gave me a little extra push. Now next week I'm doing Persian food, and I'll plan a full month of French and molecular dishes from Marco, Gordon, and Heston.
Tonight's #beef #hash or #hachee with homemade #piccalilly and the best darn #mashedpotatoes I've had in a long time 😁 #Dutch #nederlands
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chefdaddy:
That looks like some food I need.
shinyarmour90:
@chefdaddy want the recipe? I'll post her on your profile 😊
@chefdaddy @chef @mickdawg75 you three know I caught the cooking bug. I'd like to get some more experience so I'd like to ask you guys... what is something you think I could learn a lot from?
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chefdaddy:
You should learn to make good gumbo and Mac n cheese for sure. Persian food is great, like Mediterranean meets Indian, lots of good spices and sauces, I have cooked a couple Persian weddings and I would love to learn more dishes from that region. I would suggest learning to make some different sausages. The first sausage I learned to make was merguez and I wish I still had the recipe for that one. Sausage is one of those things that most cultures have because everyone needs an outlet for their scrap meat and fat and why not grind it up and shove it in some intestines? I would start on your own continent and work your way around the world.
shinyarmour90:
@chefdaddy @chef @mickdawg75 these all sound very good! I think because I loved Greek food so much I'll start off with Persian cuisine and maybe do a few sausages then. Creole cuisine sounds very interesting as well and I'll be sure to do some research :)
In Korea, there's a tradition of serving jeon for gatherings. Small bites of food to share with friends. It just so happens I had some friends over yesterday night and got to making some for my Korea week! Starting with kimchi corn on the cob with a skewer of spam sanjeok and some hobak (courgette) followed by a Greek fusion dish consisting of a pita...
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shinyarmour90:
@nebula one of them couldn't handle the heat but otherwise it was OK 😆
nebula:
Lol!!!
#Korea week is go! While my homemade #kimchi is fermenting, I made some preparations for the rest of the week and tried out some new recipes. #spareribs and chili eggplant (#gaji #bokkeum).#kchips ##miyukmuchim #myulchi bokkeum #rice
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LaatLast Friday I decided it was time to let go of what we Dutch people call Chinese food, and to actually start acquainting myself with te variety that exists within the Asian world's cuisine. I therefore bought a number of narrative cookbooks about shanghai, Vietnam, and Korea. That night I also enjoyed a very lovely but somewhat spice lacking Korean beef soup. Yet the flavours...
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osiruss:
Oh my lord that looks delicious!