/ck/ - Food & Cooking

>>12411205
Rhubarb we have a lot of in the UK
it is unwordably tasty when lactofermented for about 3-4 weeks
Thermidor we do as a special sometimes at my workplace
it is a bit of a ballache to do properly, to order, and not even that good a way to eat lobbo

>>12124428
>predicted a hell of a lot of culinary trends in the last few decades (overly intricate garnishes that play across the senses, elaborate tongue-in-cheek presentations, the discarding of 'context' in favour of essential flavours, and the extension of the meal into 10+ courses with a progression of sorts)
>some pretty cool recipes and ideas, and some pretty awful ones (divorced eggs as the former, 'tower of veal' as the latter)
>worth a read as both an insight into the culinary norms of the time and human nature of the futurists and later fascists
>also pretty solid ideas on the uses of technology to improve upon the experience of eating and a meal

>>11276834
Go to a local chinese supermarket or restaurant - I got a no2 for 60 bongs in Chinatown London
they last fucking forever and are so fucking much fun

>>11190393
Just started brewing pourover after a long long period of aeropress and the occasional moka pot, using some lovely full bolivian (rich and smooth as all hell) and high mexican (thick and a little spicy, aromas all over the shop)
I quite like it as a hands-on method with lots of options for strength and type of coffee produced
Grinding with pestle and mortar

>>11152340
CDP in a 1* restaurant
Bloody good fun, phenomenal food (super stripped back French food with elements of Mediterranean and other continental food)
It's a really down to earth little place; we do everything from basics, and with no fuss or pretension. Today we had 70 covers at lunch, and the same for dinner; which is double the usual for a monday. We had 6 of us including the chef, and somehow smashed it all out, although a few wills to live were depleted seriously.
Some of the dishes on at the moment are really, really cool
Risotto nero - squid ink risotto cooked with hella bisque and garnished with prawns, chilli oil, and parsley
Deep fried calves brain, with sauce gribiche, an endive/mustard salad, and crisp parsley
and the signature dish is pretty neat but a little dated - foie gras/chix liver parfait with a muscat jelly and toasted brioche
good stuff, but completely different from the last place I was at (a nutty 2* joint)