Current Events > Rate my dinner.

(+) Yeah! (+)

Oven roasted carrots on a bed of white bean pur, topped with confit celery stalks and marinated mushrooms.

Taste is a mild ginger garlicky and sweet. Carrots have been basted in butter, garlic, ginger, later added a sort of dashi stock I added stuff to.

The pure is flavored with the stock feom the carrots, gonger and garlic bits from there. It gives a creamy feel to the dish and i he protein and boosts the flavor of the carrots.

The confit celery adds the salt and bitter this dish needs, love that the bits are pops of flavor boost.

The mushrooms boosts the sweetness and is the acid conponent of this dish to balance the flavors.

Carrot is not too soft, has flavors from the butter, garlic and stock. The main sweet conponent too.

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That looks fucking delicious. Well done, especially for something you whipped up spur of the moment.

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I would be very angry if I was fed that :V

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Revnir posted...

Carrots? I could've sworn those were sausages

7.2/10

Fun trivia. You could change hot dogs for carrots. You can cook em in the oven and smoke them, then put in a bun.

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Looks healthy but i'm not feelin healthy today. I want some damn greasy enchiladas.

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Thought they were hot dogs and thought you snapped

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Needs more carrots

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At first I thought this was a joke thread with you posting a picture of some wrinkled old hotdogs done up fancy style.

FF_Redux posted...

Fun trivia. You could change hot dogs for carrots. You can cook em in the oven and smoke them, then put in a bun.

Im not gonna ruin a good carrot by smothering it in bread.

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3PiesAndAFork posted...

That looks fucking delicious. Well done, especially for something you whipped up spur of the moment.

Im kinda proud how I could balance the flavors doing unconventional cooking with mixing different cuisines. And making carrots the star.

Turbam posted...

I would be very angry if I was fed that :V

Youd have to taste. Dish has lots of flavors. And I was already full after half a portion. The pur is very filling.


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FF_Redux posted...

Youd have to taste. Dish has lots of flavors. And I was already full after half a portion. The pur is very filling.

Oh no, I wouldn't be rude and I would eat the entire plate because that's how mama raised me.
But I wouldn't be happy

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Turbam posted...

Oh no, I wouldn't be rude and I would eat the entire plate because that's how mama raised me.
But I wouldn't be happy

What dont you like about it?

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I wouldn't even serve that to a starving convicted child molester for their last meal

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FF_Redux posted...

What dont you like about it?

There's no meat!!!
I like meat :v

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PoundGarden posted...

I wouldn't even serve that to a convicted child molester for their last meal

Why?

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FF_Redux posted...

Why?

Because I can see it?

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Turbam posted...

There's no meat!!!
I like meat :v

I love meat but doing non meat dishes is great sometimes. When I make them I need to make site I have protein still, like in this the pur adds the protein (and the butter ans cream a bit).

Trust me you wont crave meat with this dish, the carrots have enough texture to make it give the star nice chew feel.


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PoundGarden posted...

Because I can see it?

What do you see that you dont like. Also before you answer read my explanations to why I did what I did.

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FF_Redux posted...

What do you see that you dont like. Also before you answer read my explanations to why I did what I did.

It looks like two severed dicks from well hung jaundice patients in a bed of baby spit up with some dead leaves on top.

Presentation counts, and you threw an airball.

Also, no meat = instant fail

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PoundGarden posted...

It looks like two severed dicks from well hung jaundice patients in a bed of baby spit up with some dead leaves on top.

Presentation counts, and you threw an airball.

Also, no meat = instant fail

I explained how I could make it look better.

As I said I love meat but its not needed in every dish.

Besides this was made with whatwver I had at home and have no meat.

Edit: But I agree the presentation lacks, I dunno how I couldve done better with what I had, prob peel them. But I hate to waste. And the pur couldve looked more circular.

The flavors however, they are there and it kicks ass.

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FF_Redux posted...

I explained how I could make it look better.

As I said I love meat but its not needed in every dish.

Besides this was made with whatwver I had at home and have no meat.

Edit: But I agree the presentation lacks, I dunno how I couldve done better with what I had, prob peel them. But I hate to waste. And the pur couldve looked more circular.

The flavors however, they are there and it kicks ass.

I feel like all that was missing was like a sprig of something green just to adorn the dish

either one or two leafs or like just greenery over the pure

I don't know about chefing it up like that though, curious as to whether or not you think that's something you think is needed >_>

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Not glizzies/10

RedJackson posted...

I feel like all that was missing was like a sprig of something green just to adorn the dish

either one or two leafs or like just greenery over the pure

I don't know about chefing it up like that though, curious as to whether or not you think that's something you think is needed >_>

I agree but I had no fresh herbs, dry herbs wouldnt work. I wouldve added fresh thyme since I had dried thyme in the cooking process or parsley since that usually works with most dishes.


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Bump

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Good noght bump

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That looks delicious TC. Well done.

StarDestroyer posted...

That looks delicious TC. Well done.

What I taken from this is the bean pur, that I will do again, flavor it depening on the dish ofc.

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Morning bump

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>_>

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good lord

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Plz

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Made lunch from leftovers and eggs.

Made one of those Thai omelettes where you deep fry the batter. I added the leftover bean pur to the batter and it worked wonders. Protein packed! Also added Ajwain, a spice that resembles thyme and anise. Topped with confit cellery which taste salty and has star anise flavor in them, marinated mushrooms that gives acidity and heat and some sriracha mayo.

Its okay, but I just used whatever I had. Wish I had some fresh herbs or something.

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Honestly i am not sure abour whole roasted carrot. I would at least it verically in half or 1/4 so the outside isn't too mushy and you still get the little strip of crunchy core (maybe yours do i never tried roasting whole carrot)

Otherwise solid

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apolloooo posted...

Honestly i am not sure abour whole roasted carrot. I would at least it verically in half or 1/4 so the outside isn't too mushy and you still get the little strip of crunchy core (maybe yours do i never tried roasting whole carrot)

Otherwise solid

Wasnt mushy at all on top or hard on the inside. Honestly couldve used one carrot that I divided i to 2 lenghtwise as it was very filling. I cooked it slowly in low temp and basted it with butter and later added stock so it got cooked properly.

I even used a thermometer >_>

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I would love to try this myself if you could be bothered to write up a more detailed recipe! Very curious about the pur. And when you say you basted the carrots.. how does that work? Like did you finish them in a pan or just pour over once they were done cooking?
Anyway it looks and sounds very interesting and delicious!

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scar the 1 posted...

I would love to try this myself if you could be bothered to write up a more detailed recipe! Very curious about the pur. And when you say you basted the carrots.. how does that work? Like did you finish them in a pan or just pour over once they were done cooking?
Anyway it looks and sounds very interesting and delicious!

I started the carrots by putting them in a deep oven dish, not too large, bit of water in the bottom, butter, ginger, garlic and salt. Took it out from the oven to baste it at intervals, when it started to get softer I added the stock I made, flavor your stock as you like. Mine was focused on umami, sweet and salt. I think the carrots took 1h+ something, honestly couldve been in a bit longer but it was still great.

The pur I made from large white beans, put em in a pot, added bits of the garlic and ginger from the dish I have the carrots in and some of the stock. Mixed it, added a bit of heavy cream and mix again. Seasoned with a bit of salt.


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Nice! And about presentation, I think you're right that if you slice the carrots in half length-wise and serve them with their insides up, it'll look better. Maybe place them above a dollop of pur, that will then be easier to style fancily?

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scar the 1 posted...

Nice! And about presentation, I think you're right that if you slice the carrots in half length-wise and serve them with their insides up, it'll look better. Maybe place them above a dollop of pur, that will then be easier to style fancily?

It needed lots of the pure tho, but yeah Im practicing. I didnt peel the carrots which made it look less fancy as well, I feel its a waste. I couldve maybe used the peel and deep fry it for a crunch or something but I dunno if it had fit this.

Edit: Also did you see Msterkocken finalen?

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I forgot to mention in the OP thst this was with whatever I had at home and improvising and not much planning beforehand.

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FF_Redux posted...

It needed lots of the pure tho, but yeah Im practicing. I didnt peel the carrots which made it look less fancy as well, I feel its a waste. I couldve maybe used the peel and deep fry it for a crunch or something but I dunno if it had fit this.

Edit: Also did you see Msterkocken finalen?

I suppose you could just save the peel for something later, right? Or use it for stock.
Yeah I did see it, but I haven't watched Efter Stngning yet. The right person won IMO. Well both of them are great, but yeah.

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scar the 1 posted...

I suppose you could just save the peel for something later, right? Or use it for stock.
Yeah I did see it, but I haven't watched Efter Stngning yet. The right person won IMO. Well both of them are great, but yeah.

Yeah, could also pickle it.

Eh I dunno, felt like they already wanted her to win from start. She usually made Asian cuisine and they critique that every other year when someone makes a lot of Asian dishes week after week. I mean yeah she is great at cooking but I dunno. I wouldve rarther seen Ayla win or someone else later.

And btw I started to really like Diana, her comments are so weird.

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FF_Redux posted...

Yeah, could also pickle it.

Eh I dunno, felt like they already wanted her to win from start. She usually made Asian cuisine and they critique that every other year when someone makes a lot of Asian dishes week after week. I mean yeah she is great at cooking but I dunno. I wouldve rarther seen Ayla win or someone else later.

And btw I started to really like Diana, her comments are so weird.

That's a good point. They've definitely favored her a lot. And for what it's worth, I kinda don't really like her Asian niche. It's a pet peeve of mine when people bunch together the entire southeast Asia into one culinary culture. Like, there's as much difference within "Asian" food is there is between, say, Swedish and Greek food.
At the same time, she seemed like she just had everything a lot more planned out and did everything with such confidence compared to Ayla. Ultimately I most often preferred Ayla's dishes but Christin seemed more.. mature? Idk.

And Diana? Very much a love/hate kind of thing for me. I really felt sorry for her when she was eliminated due to not knowing enough sausages. But she's also very weird and annoying. So I don't know really. I think I like her better than Nina though.

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