Current Events > Rate my dinner

(+) Yeah! (+)

Cod with fondant potatoes, confit zucchini, white wine sauce and charred leek topped with bits of fried smoked pork belly.

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Good scran

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Replace that fish with chicken and I'd say 8

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Smackems posted...

Replace that fish with chicken and I'd say 8

Would have to change enough other stuff to make it another dish

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FF_Redux posted...

Would have to change enough other stuff to make it another dish

I'm just not a fish guy

I'm a fish man

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Chef Ramsey is dat u

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Ugh I imagine the zucchini with every bite

Thats fantastic, my mouth literally shuttered with a sense of GOTTDAM

whats fondant potatoes though? Pure?

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Looks good.

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RedJackson posted...

Ugh I imagine the zucchini with every bite

Thats fantastic, my mouth literally shuttered with a sense of GOTTDAM

whats fondant potatoes though? Pure?

Nah its potatoes you first fry in oil on one flat side sonit gets a crispy top, flip it and add stock, put it in the oven to bake. Gets a crispy top and tasty fluffy middle.


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Dark_SilverX posted...

Chef Ramsey is dat u

Yea not even close. But I aspire to work with food some day.

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FF_Redux posted...

Nah its potatoes you first fry in oil on one flat side sonit gets a crispy top, flip it and add stock, put it in the oven to bake. Gets a crispy top and tasty fluffy middle.

Oh yeah at the bottom the noodle looking thibgs are potato trimmings I fried crispy

Oh shoot, I saw those but I thought that sauce at the bottom there was some potato puree for some reason >__>


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The white wine sauce was amazing. Now that I know how to do it I can make it even tastier.

I need to work on my presentation more. Its hard to make it look elegant.

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Looks beautiful as always

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Looks Goodman

0/10 cant even eat the plate.

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CommonJoe posted...

0/10 cant even eat the plate.

Next time Ill plate it on a tortilla for you

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The pork belly is the only thing that sounds edible

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Based

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Sometimes, when my executive disfunction is really high, I'll eat a bag of chips for dinner. I too am somewhat of a "foodie".

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Pretty fancy


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LincolnDuncan posted...

Sometimes, when my executive disfunction is really high, I'll eat a bag of chips for dinner. I too am somewhat of a "foodie".

Eh same, I dont have the time, money or energy to make effort like this. I do it when I wanna spend with it as a hobby, creative outlet and learning.

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Good night bump

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FF_Redux posted...

Next time Ill plate it on a tortilla for you

<3

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Mirning bump

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Cod with pork belly seems very strange

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Looks damn good except i'm not a big fan of leeks

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ghostblob posted...

Cod with pork belly seems very strange

Mah it works very well. Also a classic combination.

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MabusIncarnate posted...

Looks damn good except i'm not a big fan of leeks

cooking it like that made it sweet and savory but its easy to skip to replace.

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I think it looks really good, and honestly the plating looks great too. But what do I know about good plating :)
Not exactly a fan of leek prepared like this, but I understand the concept.

FF_Redux posted...

The white wine sauce was amazing. Now that I know how to do it I can make it even tastier.

details please

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leverageblargh posted...

Explain to the folks at home what confit is

From wiki:

Confit as a cooking term describes when food is cooked in grease, oil or sugar water (syrup), at a lower temperature, as opposed to deep frying. While deep frying typically takes place at temperatures of 160230 C (325450 F), confit preparations are done at a much lower temperature, such as an oil temperature of around 90 C (200 F), or sometimes even cooler. The term is usually used in modern cuisine to mean long slow cooking in oil or fat at low temperatures, many having no element of preservation, such as in dishes like confit potatoes.

So I cooked it in the oven for an hour or so with low temp, olive oil, a bit of garlic, shallots, thyme and fennel seeds in there and salt.

scar the 1 posted...

I think it looks really good, and honestly the plating looks great too. But what do I know about good plating :)
Not exactly a fan of leek prepared like this, but I understand the concept.

details please

First I cook the shallots in butter so they get soft, no color, add wine, thyme, bay leaf, white peppercorn, thyme, reduce to half, same time I reduce heavy cream to half.

Added some fish stock I made from Norweigan dried cod to the wine and reduced it to half.
Then I add the reduced cream to it, cook a bit, strain the bits away. And finally mix the sauce. I forgot to add a bit of butter in the end but I dont think it needed it.

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I will definitely remember this. I suppose if I use regular old fish stock I'll have to compensate and use less salt?

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also did you make the zucchini yourself? Just regular 1-2-3-lag and zucchini pieces?
EDIT: Errr, I figured it was pickled because I confused confit with fondant, I see now it's not pickled

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scar the 1 posted...

I will definitely remember this. I suppose if I use regular old fish stock I'll have to compensate and use less salt?

You could for flavor, but I think those stock cubes would maybe change the color, its supposed to be white, off white. I barely had any salt in mine so gotta be careful with that, and careful with how fishy it tastes.

scar the 1 posted...

also did you make the zucchini yourself? Just regular 1-2-3-lag and zucchini pieces?
EDIT: Errr, I figured it was pickled because I confused confit with fondant, I see now it's not pickled

yeah, but the zucchini look like pickles so I can see why its confusing haha


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mattymad posted...

As always your food looks good, man. I need to get inspired in the kitchen again. My Mrs. and I take turns to cook - she's always trying new fancy dishes like yours and I just churn out the same old stuff I've made for years (easy bulk stuff like chilli, stew, etc).

Sounds like a nice balance in the household. You could start with comcentrating on your bulk food and making them more complex in flavors and stuff, then go into more fancier foods.


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FF_Redux posted...

yeah, but the zucchini look like pickles so I can see why its confusing haha

I also assumed it would be pickled because on all the cooking shows people seem obsessed with always adding some sort of acidity like lemon or pickles or something to "cut through" the richness. I'm not sure if I'd like that most of the time but eh. Do you think this dish had that need, or is it nice enough as is?

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scar the 1 posted...

I also assumed it would be pickled because on all the cooking shows people seem obsessed with always adding some sort of acidity like lemon or pickles or something to "cut through" the richness. I'm not sure if I'd like that most of the time but eh. Do you think this dish had that need, or is it nice enough as is?

Acididity is very important for me when I cook, Its always present even if its subtle.

For example making any normal sauce. Couple drops of lemonjuice or champange vinegar or something lifts the flavors, you cant taste the sour but it makes it much better.

In this dish the sauce was the component that had acidity.

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Oh yeh gonna be interesting how it works as a lunchbox today



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FF_Redux posted...

Acididity is very important for me when I cook, Its always present even if its subtle.

You'll have to teach me more about this because I'm a bit scared of putting acidity in my food

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scar the 1 posted...

You'll have to teach me more about this because I'm a bit scared of putting acidity in my food

Its a balance with all the tastes, sweet, salt, sour bitter and umami and some extent fat.

I learned a lot about balancing flavors when I made thai food.

When cooking a dish becomes more interesting flavor-wise if you think about all of these and how you build the flavors.

Just because you add acidity it doesnt have to make the food taste sour.

Lets say the carbonara, the parmesan you add has a bit of acidity that makes the dish taste more fresh and brings out the other flavors. Without it it would taste more fatty and heavy.


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Interesting. I mean I understand it in theory but I'm probably not good enough to pick flavors apart when I taste things. I was eating my carbonara of the day when I read this and it made me pay attention to the acidity (tang?).
I'm looking forward to seeing you on MasterChef! Will be rooting for you every week if it happens :)

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scar the 1 posted...

Interesting. I mean I understand it in theory but I'm probably not good enough to pick flavors apart when I taste things. I was eating my carbonara of the day when I read this and it made me pay attention to the acidity (tang?).
I'm looking forward to seeing you on MasterChef! Will be rooting for you every week if it happens :)

Got long way to go before I dare to apply.

I think you just gotta keep on tasting as much as possible. When cooking taste everything separate, before cooking, during, after each step etc. As long as its safe to eat ofc, dont taste raw chicken. And try to reflect on what the flavor profile is, and how it changes during cooking.

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Yeah I'll try that more. I often forget to taste things at all.

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mattymad posted...

My Mrs. gives me weird looks but I literally will do like:

* Try the food as I'm cookijg
* Ponder for a second what I feel like it's missing
* With the lingering taste still in my mouth, I will eat other ingredients as they are. Like I'll shake some dried spices/herbes on my hand and lick it, I'll put a drop of vinegar on my tongue, I'll dip a spoon in some sauce and try it, etc, etc.
* Then with the new combination taste in my mouth I see if that worked and/or if that's what I was feeling like it was missing - if not, repeat till you find it
* Then I'll add it SLOWLY to the actual food, trying it after each add. It's easy to add more and impossible to remove (as now you have to rebalance EVERYTHING, which is a massive pain and sometimes impossible)

Yeah same when trying out new things.

I also make sure I have something to reset my pallate since its easy to get taste blind sometimes.


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mattymad posted...

I struggle with this. Especially if spicyness is involved.

I once made a chilli that I kept trying as I went, going "nope still not spicy enough", what I was really doing was just numbing my mouth and building tolerance.

By the time it came to serve it, it was almost unedibly spicy haha.

Yeah my leftover spicy food is always so much hotter. But I dont mind really. I didnt think about building tolerance so quick, and I always wondered why its spicier later, thanks I learned something new.


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