Indian potato and celeriac #soup (?) With cream, #bacon, grated parmesan. Think this would go well with #shrimp?
cersei:
Yummy!
chef:
I do!
Family dinner! Last night I had my parents over for dinner and I made them a Greek menu. Appetisers: koulourakia with butter and olives, Greek salad with fennel seed flatbread. Mains: pita kofta with gyros, patates tiganites, more pitas and dips, and pasticcio croquettes. Dessert: chocolate and raspberry metaxa bombe.
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nebula:
This all looks aamazzzzziinngggg
So, today marks the end of my two week introduction to the Hellenic cuisine, with the guidebook by George Calombaris as my mentor. The pickled cucumbers are quite alright, and to finish this week of Greek wonders(bar a surprise dessert I'm making tomorrow) I took inspiration from the most popular hangover food in the Netherlands: the kapsalon! It's originally a Dutch- Turkish fast food dish...
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chefdaddy:
That sounds scrumptious
shinyarmour90:
@chefdaddy The key is to eat it all before the juices from the salad make the chips soggy 😛 No problem here! 😂
Like the title implies, I spent my first day in the professional kitchen last Friday! Although it wasn't super busy (giving me a very good chance to get a taste of the work minus the pressure) I enjoyed myself doing various chores like washing and slicing the vegetables, whipping up some cream, and preparing a simple mustard dressing. The menu itself was great, and I...
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This gorgeous tonkatsu is actually translated to pork chop! Breaded pork chops with katsu sauce and little nori and sushi vinegar powder potato fritters. There was absolutely nothing left for seconds. 😍
nebula:
That looks amaaaaziinnnggg
shinyarmour90:
Thanks @nebula, it was! <3
While it wasn't really a part of my new year's resolutions, one might see it as a part of becoming a tidier and better organised person. I cleaned up my inbox with only four emails of the past seven years remaining unsorted due to them having a high importance. There were some gems in that inbox and they made me realise that I'm far from...
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... and just like the original recipe, a pint of blood was added when I got overconfident while chopping herbs for the coleslaw. I'm not saying it was worth it because I lost part of my index finger, but it was very good :)
chefdaddy:
My first year cooking I lost the nail and tip of my index finger several times because that first knuckle would flatten out while I was chopping. That looks like an interesting take on stroganoff
chefdaddy:
Don't be disheartened. At least in the US the first three months of the year are very slow business wise and as the guy that knows the least you will be the first one cut from the schedule. Knowledge is power and in this case hours. Once you get in there I'm sure you will shine
shinyarmour90:
It probably doesn't help that they have no chefs available for this weekend @chefdaddy! Plus I'm busy next week so it'll be the last weekend of the month before I can show off 😆
I usually feel a bit gloomy around the holiday season, but this sort of thing raises my spirits: tonight I had nine friends over for dinner. Last week I decided upon a theme for the meal, being the colours of the rainbow. So here I do thee present... six of those (my first starter went by so fast I couldn't photograph it!)
The table, set
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