/ck/ - Food & Cooking

It's Sunday

>>7009330

ur sunday

anyway, pig heads

>>7009338

swamp monster

>>7009339

fresh uni.. my first time processing sea urchin, and it's super weird.

you hold it bottom facing up so it's resting on your hand spike side down (with a folded up towel under it so it's not directly on the hand), then you take a pair of scissors and jam them into the "eye" of the sea urchin. you cut outward to the edge of the bottom and then cut around in a circle.

the sea urchin is basically just full of brown slime/unidentifiable organs/sacs and uni. you take a spoon and use the front part to remove the uni from the inside of the urchin's shell, letting gravity do most of the work, then you tilt it the other way so it falls onto the spoon which you then use to scoop it out.

i fucked up the first one, but was able to get the hang of it pretty quickly. also, inb4 someone mentions that it's still dirty. i took the pic as soon as i finished which was like 15 minutes after service technically starting; i cleaned them off afterward but didn't snap a pic

>>7009344

usda prime tenderloin.. didn't get pics before processing and removing the chain/silver skin. anyway, it's prepped for dry aging

>>7009347

cured meats list

>>7009348

other time-sensitive projects

>>7009328
I had real life obligations to be 4channing this month, who are you, what have you been up to?

>>7009351

that's what i will be posting in this thread, you dangus

new octopus plate.. the way we do the octopus is this:

>4 whole octopus, heads cut off keeping the tentacles connected in a ring
>mire poix (celery/carrot/onion)
>2 halved lemons
>thyme
>peppercorn
>bay leaf
>corriander
>white wine

bring to a simmer and then once it's there, simmer it for 6 minutes. once done, pull the octopus out let them cool for 8 minutes. grate fresh lemon zest over the tentacles and sprinkle with a little meat glue; smash tentacles into terrine molds, put a piece of cellophane wrapped carboard with two 9 pans on each terrine mold and place a full box of fryer/salad oil on top of them.

the next day, the natural gelatin from the octopus plus the presure/help from the meat glue makes it a solid mass that you can slice thin

>>7009351
he works at a fine dining restaurant catered to people who don't want to spend thousands of dollars at one.

>>7009360

clams/prawns/chorizo/bread

>sweat sliced garlic/shallot in oil
>add chorizo
>deglaze with white wine
>add clams/shrimp and let them rip for a second
>add fermented lime/bloody mary sauce
>cover with another pan and let the clams cook
>plate with toasted bread/aioli and mustard greens

>>7009367

geoduck before processing

>>7009368

after processing..

>work boning knife around both sides of the shell, severing it
>remove guts
>take a blowtorch and torch the flesh until the skin starts to come off
>peel skin from the meat
>slice the dick part down the middle and flay it out
>rub salt against the tip with your hand really hard to remove the blackish discoloration

done

>>7009373

veal 3 ways/cauliflower 3 ways

>veal sweetbreads, fried and tossed in a veal jus
>basil/veal bone marrow dust
>cauliflower panna cotta
>baked/fried cauliflower
>cauliflower chips
>pickled mustard seed
>parmesan foam
>pickled carrot
>purple daikon radish
>mustard greens

>>7009380

fuck, forgot about the torched uni on that dish..

anyway, last one. we grow some of our own microgreens/plants

>pea shoots
>arugula
>coconut rose geranium
>persimmons under the LED lights to make them ripen more quickly (idk if this is true or not, the chef says it works but idk)

>>7009360

fuck, and i meant 60 (SIXTY) minutes; definitley not just 6 mins

>>7009365

word.. i'm that guy

>>7009339

do elaborate why you have nuclear waste mixed with a compost in a kettle

show us your dried meat plate

>>7009410

because pig heads cost $25 a piece and we can get ~50 orders worth of plates from those heads.. each plate is like $17 i think.

it's stupidly profitable. we use the snouts, ears, lips, eyes, brains, etc.. gotta open the skull with a dremel tool to get at the brains.

>>7009417

this is as close as we got.. goat cheese/bacon jam/honeycomb/honey

>>7009360
>meat glue
what

>>7009428

the enzyme transglutimase in powder form is used as (and is commonly called) "meat glue". the typical brand name is Activa

>>7009428

transglutaminase.. it binds proteins together and is totally non toxic/safe to eat

the octopus doesn't "need" it, since it has tons of natural gelatin that is released when slowly cooked, but it helps hold it all together perfectly

>>7009435
>>7009438

Sounds fucking gross.

>>7009465
>>7009328

How can a band release an album like pic related and then break up?

>>7009368
haha benis

>>7009328

we're here for you breh. /ck/ is love. /ck/ is life

>tl;dr been to a fair few friend funerals myself

>>7009428
>>7009465
jesus, some people on /ck/ are living under a rock inside a basement inside a monastery inside deepest flyover land with no internet access or even the new york times

how do you people get by? like are you aware even that 9/11 happened? or the global financial crisis? how about the breakup of the USSR?

>>7009561
>>7009561

The funeral was pretty brutal.. This dude was someone i looked up to/hung out with as an older (4 years) bro who introduced me to so many people and included me in so many things as a young chap.

He ended up getting hooked on the dope and i thought he got clean, but appareny he robbed a pizza shop for$89 and then crashed his car and got gunned down by multiple officers

>>7009386
what do you do wiht the persimmons

>>7009328
Be careful of any British politicians.

>>7009593
pour one out m8

most important thing to remember is that you can take on his lessons without taking on his life.

>>7009380


nobaddadall. id eat it while trying to fug the 22 year old i brought as a date to impress her

>>7009339

what else goes in the stockpot bruh? i do pigs heads with bay, thyme, onion and bblack pepper but you've got an eel in there and shit

Where's your restaurant and when can we all meet up there? It'll be like our own episode of Munchies.

>>7009593
Goodness, that's awful. Condolences for your loss anon.

>>7009619

Pretty sure theyre gonna go with foie gras

>>7009629
>>7009868

Thanks, bros.. Fuck heroin. Its taken three friends/good people at this point.

>>7009699

Lol theres no eel in there.. Its just mire poix, peppercorn, bay leaf, thyme, garlic, corriander. Pretty much the same as the octopus

>>7009622

but what does this mean, anon?

>>7009418
I got a couple questions about this.
Who are you paying 25 per head? Butcher? Farmer? Slaughterhouse?
And I thought there were rules against getting brains?
And, what are you plating?

you are now a maymay and an immortal part of board culture, you're welcome, Pig Head Boy

>>7009368
>Putting your noteboo on the cutting board
You fucked up

>>7011999

i'm pretty sure we get the heads from the guy we get the rest of the non-seafood proteins from.. i'm not 100% sure though.

i'm also not sure what the rules are as far as getting brains goes, but i mean the brains come with the heads; it's not like we order them separately, we just use the entire head.

basically we cook the heads overnight, pull all the meat and edible bits off, strain and reduce the liquid used to simmer the heads, add it back to the pulled meat and then press it between two sheet trays. after it sets, we cut it into rectangles and then bread them in panko and they get fried.

it's basically head cheese except a little different

>>7012089

my life is now complete.. thanks, anon

>>7012159

it was a dry cutting board and the notebook didn't get messy at all since it was just for cutting up the clam, but yeah.. i'm terrible at keeping my notebook dry and clean

>>7012205
It's not about the notebook, it's about the cutting board. It's called cross-contamination you moron. Do you put cardboard boxes on your cutting boards too? I'd shut that place down if I were your health inspector

>>7012243

i mean.. cardboard boxes and the notebook are two completely different things. the notebook sits on a shelf with books and obviously it was moved off of the cutting board while actually processing the clam.

i'm not really seeing what the problem is here.. i obviously wouldn't put my notebook down on a dirty cutting board. chill out, man.

>>7009868
>>7009629

http://www.wkyc.com/story/news/local/cleveland/2015/10/25/mike-brennan-cause/74599192/

http://www.newsnet5.com/news/local-news/interstate-480-shut-down-due-to-police-activity

here's more info about the incident with my homie if yall were curious.. fuck drugs, man.

>>7009593
lol

>>7012730

right?

he fucked up pretty bad

>>7009373
what does geoduck taste like? i see it on cooking and travel shows and almost think that it's a meme food because it looks like a baby's forearm

>>7012821

it tastes about the same as oysters taste except it has a firmness/"bite" to it that's somewhat comparable to dense celery or apple if you can imagine that

basically it tastes like the ocean. it's def not a meme food since you can literally only get them in one part of the world

>>7012196
I think the slaughterhouse I use has told me they can't give me the brains, that they have to pull them. But now I'm not sure. Maybe it's changed. I don;t get heads anymore, anyway. $25 seems like a decent deal for the farmer, cuz not a whole lot of trim comes off them.

The dish sounds pretty cool. Seems like soemthing sweet in there, like dried fruit, would be good.

>>7009368
>>7009373
>using a cheese board for prepping fish
you have fucked up indeed

>>7011530
lurk moar

>>7012927

Good call.. Its served on top of a pear/prosecco soup spiced with ungrounc cinnamon, pickled red cabbage, and thinly sliced serrano peppers. its sweet/savory and tastes really unique.

>>7013020

Its just a plastic cutting board? Obviously im not gonna prep raw shellfish on my stations cutting boar (which would be actual cross contamination).

>>7014685

I should clarify its not actual "soup", more like a pear puree

>sweat shallots
>peel/dice 3-4 pears
>throw pears and cinnamon sticks in and let them caramelize/drop their liquid
>deglaze with prosecco and pear liqeur and let reduce a little
>throw in blender, add like a cup of creme fraiche and salt to taste
>strain in chinois