uhhhh
weed ftw
and khymos is dope, Iām using their recipe for that crazy molecular gastronomy caviar at the restaurant I work in.
Yeah well it doesnāt need to glow, but it needs to be hotter than what youād fry an egg in. If that protein does not sear, then it will begin to sweat and cook like shit.
5+ years of cooking in Miamiās best kitchens ftw
iāll add my tips for fried rice.
shingouki dead right about leftover riceā¦ donāt use fresh because itās still too moist for a the fried effect
like he said, have whatever you like chopped up first. It might help after the oil heats thru to throw in some garlic/scallion. It will taste/smell better when finished.
If youāre going with egg (good choice), i usually whip the egg and cook that first. Let it harden but not fully cooked. You can use your spatula to cut up the egg into pieces before removing from pan.
i donāt like soy sauce in my fried rice - reason being the meats you usually use are already very salted (i.e. ham, hot dogs). I would season my veges with a bit of pepper and maybe some chicken powder if you have any.
Eggs go back in last. By the time they go in, the food should be really hot and you can turn off the heat and let it continue cooking in the pan while you toss and turn a bit.
Hope this helps guys/girls
Wowā¦ I know Iām later than a slutty girlās period, but this thread is top notch. Canāt believe I didnāt see it before. I remember another cooking thread, but it was from a good 2-3 years ago.
+1 on Alton Brown. Heās like the Bill Nye of cooking. He gets props from me.
I got a few skills in the kitchen, but nothing spectacular. Still learning, but I guess that goes for most. Iāll try to share if I deem it worthy. :tup:
Oh fuck I totally forgot to mention the whole ginger garlic thing.
Ginger/garlic is a must. And donāt put it in first. Put it when you throw in your veg so it doesnāt burn.
I HATE BURNT GARLIC.
what type of caviar did you make and what are you plating it with.
i made mango caviar. and put it with my squid-avocado cebiche
I hate you people and your damn bastardization of what a ceviche really is.
Iām so tired of all these wack ceviches with like salmon and soy and fucking orange juice.
Ugh.
Go to Peru and eat a real ceviche. Not just the fish, I mean with all the nice little fixinās. Itās sublime. And itāll make you rethink about making some sort of wack fusion one.
Sorry, but I just hate anything that isnāt a good ceviche being what it should be and tasting like it should be.
Oh and the caviar I put out as an amuse bouche.
And squid avocado ceviche sounds really wack. Avocado goes good with lime. But in that plate there is too many different textures for it to be pleasing. Maybe a slice or a fan and shit for garnish. But not as an ingredient.
What did you season it with?
Can you describe the recipe to me?
And where did you get your calcium chloride and sodium alginate?
And yes, Iām stoned. :rock:
We should fucking have some sort of cooking tourney.
Like some fucking Iron Chef type shit.
ingredient is shrooms
Iām living in Japan and about 6 weeks decided to start learning how to cook Japanese food with my neighbor helping me out. I found this awesome website with transparent, easy to understand recipes for alot of representative Japanese dishes.
http://donburikansai.fc2web.com/menuall.htm
The girls here (in Japan) creamed in their panties when I made them tacos out of the box.
Imagine when I go back to the States, and start cooking Japanese food (not from the box) for American girls. Itās gonna be money! 
ā¦?
thanks for the fried rice tips guys it turned out almost as good as the Chinese make.
got the pan hot
i glazed the onions and then added eggs and cooked for about 1min
removed the onion and eggs and add the diced spam(i was out of chicken:sad:)
warmed up the spam for about 3 mins and added back the eggs and then the cold rice. stired it around the rice chunks and about a lil soy sauce here and there and i was done! 
From the sound i can see where you are coming from, i am a fan of traditional food, but with the times, you got to adapt. you as a chef should understand that right. and this dish was made because it was an experiment with the ācaviarā and squid is cheap soā¦
i actually have had a traditional peruvian cebiche and many of its variations (ecudorian, and using other south american regional ingredients), which is why i did what i did. when you think of a cebiche your probably thinking more along the lines of a plate of food. this was more of an amuse. the final dish was only the size of a squid ring. with the spheres on top, the avocado, peppers and everything else were stuffed inside and sliced into rings. the seasonings arent perfected yet im still trying to complete the dish and make the flavours sit right. but i liked it best with grains of paridise cracked over top. the marinades used were, a combination or just one of the following, lime j, lemon j, rice vinegar, ginger juice.
i get most of my shit from:
http://www.lepicerie.com/catalog/category_288_FINE_FOODS_Molecular_Gastronomy_page_1.html?gclid=CNXAvKOwr44CFRf5gAodQmwzIg
Oh man thatās totally different then. Good shit. iāve been wanting to do some sort of stuffed shrimp ring for an amuse but Iāve been so fucking busy.
But yeah I like to stick with really simple traditional ways for things like ceviche. I really do hate it when people go crazy with it mostly because Iām peruvian. All these other thigns labeled ceviche arenāt ceviche. Ceviche is peruvian. Period. Itās like someone making some sort of fusion wack ass sushi. Sushi is sushi, period. Feel me?
But yeah now that you clarified that whole squid deal it sounds pretty good.
And thanks for the link their sizes/prices are a lot better than the places I get my molecular gastronomy stuff from.
Where do you work/what position?
Itās cool to see people that know what it is to be in the weeds on srk.
Yeah man i know exactly what your saying. i work on the line and do prep (gotta get them hours) at the 755 club at turner field. the season is almost over so im looking for a job doing some pastry, that might be fun till i go to school.
Anyone have any tips on cooking Vietnamese food? Pho or lemongrass anything, Looked all over the place all I get is thai recipes which are good but I love Vietnamese food.
Make your own stock if you can.
get a Viet gf. 
jk.
fuck the ginger and lemongrass. it makes me naucious.
i youāre going to make phoā, youāre going to definitely have to learn how to make the broth. go to an Asian foods store, and look for those brown star-things (āStar Aniseā); it makes it aromatic. use chicken and pork to make the broth - bones, meat, chicken skin-on. fish sauce will be aded too. add a whole onion thatās been seared also into the broth. youāll probably need a largggggeeeee metal pot for that. youāre going to have to let that broth do its magic for at least 6 hours (the longer, the better). after the water gets to a boil, add the ingredients, then put to simmer for those 6 hours. when the fat globules start rising to the surface, skim that shit out. the longer you wait, the better the broth.
this guy uses beef bones for the regular āphoā dac bietā:
http://www.vietworldkitchen.com/bookshelf/articles/pho_SJM.htm
I had something I wanted to contribute to the threadā¦
I made my own rib rub a week or two ago. It turned out to be a pretty good general purpose seasoning. Ingredients are as follows:
3 parts paprika
3 parts black pepper
1 part each of:
- Old Bay seasoning
- Mrs. Dash
- chili powder
Add a bit of ground cumin and some regular white salt. Donāt overdo the cumin, it is strong and will overpower the mix easily if you do. I like keeping it low salt, so Iām not leaving specifics on the amount. Use your best judgement. The Old Bay already has salt in it.
I threw in some oregano too, but only because I have a bunch of it laying around. Use a mortar and pestle to grind it up fine; everything else is already in ground form. Put the entire mix into a shaker, preferably one with a closeable lid for freshness.
This worked well on the ribs I did, and I also sprinkled it on some chicken before I fried it and it came out really good. I doubt I would use this on fish, but it probably would work OK.