Foodies!

KenB925 · 03-26-2018, 10:28 PM

Quote:

Originally Posted by UncleWede

Wait. With that whole "The coldest winter I spent was that summer in San Francisco" I think I should error on the side of caution and bring both

i like the way you think

KenB925 · 05-14-2018, 10:56 AM

Stoked up the Forno for mothers day dinner.

Roasted garlic chicken, served with a delicious pan sauce.

You can see the carrots and asparagus roasting in the background (in the dutch oven).

I also made some crostini.

The wife was not disappointed.

jaye944 · 05-14-2018, 01:42 PM

I guess that this isn't the right thread to be discussing "tossing my salad" ?

jaye944 · 05-14-2018, 01:43 PM

need more food pics....foodies.... please

don't make me start re-hashing pics of grilled cheese sammies

KenB925 · 05-14-2018, 01:54 PM

Quote:

Originally Posted by jaye944

need more food pics....foodies.... please

don't make me start re-hashing pics of grilled cheese sammies

as soon as I'm done building the kitchen I'll have way more time for delicious pictures.

KenB925 · 05-17-2018, 05:51 PM

I just found these old pics on my phone. Pork loin stuffed with dried apples and mushrooms (along with herbs, spices, brandy, etc), wrapped with prosciutto, roasted with apples, butter, hard cider, etc.

nlkccom · 05-22-2018, 05:02 AM

Got some food pics.

Joel Robuchon at Las Vegas

nlkccom · 05-22-2018, 05:04 AM

More from Joel Robuchon

nlkccom · 05-22-2018, 05:08 AM

Per Se at New York

nlkccom · 05-22-2018, 05:14 AM

Eleven Madison Park at New York

nlkccom · 05-22-2018, 05:23 AM

From random places in Chicago

se15679875 · 05-25-2018, 12:55 AM

^ beautiful.

I've been to Joel Robuchon in Las Vegas before (twice during the same trip)! It did not disappoint.

Per se is on my list.

nlkccom · 05-25-2018, 03:20 AM

Quote:

Originally Posted by se15679875

^ beautiful.

I've been to Joel Robuchon in Las Vegas before (twice during the same trip)! It did not disappoint.

Per se is on my list.

Per Se was my favorite Michelin 3 star restaurant in NY. It was amazing!

KenB925 · 07-23-2018, 02:03 PM

I decided to experiment with making 'legit' deep dish pizza.

I have made deep dish before in a conventional household oven, but it required that the crust be par-cooked. The results were good, but it felt like cheating, and I thought that it could be better if I could do it the way a restaurant does it. With the backyard forno, I now have the necessary firepower.

Prior to making the deep dish experiment, I had been making thin crust, so the over was very hot. I intended to let it cool to 500 degress (on the floor) but as usual I became impatient and put it in at 530 degrees (again, on the floor). I cooked it for 15 minutes, then rotated it, and it was done 5 minutes later.

Next time I will do a couple of things differently, cool the oven to 500, if not 480 (on the floor) and rotate after 10 minutes. It cooked well, but it got a little more toasted then I would like on one side of the bottom (not burned, and nobody complained, but just a little more color then I want to see). I will also press the moisture out of the fresh mozzarella (as you can see a bit of 'water' came out during cooking).

Other the that it was a complete success. I made the dough, I rolled out 1lb of spicy sausage into a disc so every bit of pizza has sausage.

KenB925 · 08-10-2018, 10:36 AM

I guess this isn't technically BBQ, but I did cook in in my gas grill after I pan seared it, then made a pan sauce while the pork tenderloins finished in the grill.

This is an Anthony Bourdain recipe called 'mignons de porc a l'ail' and it is awesome. I followed it closely, I did not sear for quite as long as the recipe called for, and I didn't have home made stock, so I punched up my store bought chicken stock with 1 tsp of beef base

It was awesome!

KenB925 · 09-17-2018, 10:52 AM

I posted this over on the grilling thread too,

I decided to try something new this weekend. I went looking for tomahawk steaks but couldn't find any on short notice, so I got the next best thing, thick prime ribeye! These are perfect practice for the actual tomahawks when I have a 'steak house' night.

Steak houses typically broil steaks with very high heat that is difficult to achieve at home, but the pizza oven can easily manage that kind of heat, so I took out the tuscan grill and gave it a go.

The results are fantastic! There is so much heat that the surface is almost fried, and the heat is coming from every direction so it cooks through quickly and even with very little 'over cooking' at the edges of the meat. Its done in about 11 minutes.

I also did some little potatoes in the oven. Tossed in olive oil, salt, pepper, onion powder, garlic powder, and herbs de provence. 30 minutes with the lid on, about 12 minutes no lid.

KenB925 · 09-17-2018, 10:55 AM

I didn't bother plating, this was just for the fam and I, when I get the tomahawks I'll do a little presentation.

05-14-2018, 10:56 AM	#90
KenB925 Second Lieutenant 1125 Rep 265 Posts Drives: ZL1, Raptor Join Date: Feb 2017 Location: Bay Area, CA iTrader: (0)	Stoked up the Forno for mothers day dinner. Roasted garlic chicken, served with a delicious pan sauce. You can see the carrots and asparagus roasting in the background (in the dutch oven). I also made some crostini. The wife was not disappointed. Attached Images
	Appreciate 1 jaye9441023.00 Quote

05-14-2018, 01:42 PM	#91
jaye944 Captain 1023 Rep 638 Posts Drives: a Join Date: Jul 2015 Location: a iTrader: (0)	I guess that this isn't the right thread to be discussing "tossing my salad" ?
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05-14-2018, 01:43 PM	#92
jaye944 Captain 1023 Rep 638 Posts Drives: a Join Date: Jul 2015 Location: a iTrader: (0)	need more food pics....foodies.... please don't make me start re-hashing pics of grilled cheese sammies
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05-17-2018, 05:51 PM	#94
KenB925 Second Lieutenant 1125 Rep 265 Posts Drives: ZL1, Raptor Join Date: Feb 2017 Location: Bay Area, CA iTrader: (0)	I just found these old pics on my phone. Pork loin stuffed with dried apples and mushrooms (along with herbs, spices, brandy, etc), wrapped with prosciutto, roasted with apples, butter, hard cider, etc. Attached Images
	Appreciate 1 jaye9441023.00 Quote

05-22-2018, 05:02 AM	#95
nlkccom Private 113 Rep 51 Posts Drives: 2018 540i AW Join Date: May 2013 Location: Los Angeles, CA iTrader: (0)	Got some food pics. Joel Robuchon at Las Vegas Attached Images
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05-22-2018, 05:04 AM	#96
nlkccom Private 113 Rep 51 Posts Drives: 2018 540i AW Join Date: May 2013 Location: Los Angeles, CA iTrader: (0)	More from Joel Robuchon Attached Images
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05-22-2018, 05:08 AM	#97
nlkccom Private 113 Rep 51 Posts Drives: 2018 540i AW Join Date: May 2013 Location: Los Angeles, CA iTrader: (0)	Per Se at New York Attached Images
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05-22-2018, 05:14 AM	#98
nlkccom Private 113 Rep 51 Posts Drives: 2018 540i AW Join Date: May 2013 Location: Los Angeles, CA iTrader: (0)	Eleven Madison Park at New York Attached Images
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05-22-2018, 05:23 AM	#99
nlkccom Private 113 Rep 51 Posts Drives: 2018 540i AW Join Date: May 2013 Location: Los Angeles, CA iTrader: (0)	From random places in Chicago Attached Images
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05-25-2018, 12:55 AM	#100
se15679875 Banned 52 Rep 26 Posts Drives: BMW Z4 Join Date: Aug 2013 Location: HK iTrader: (0)	^ beautiful. I've been to Joel Robuchon in Las Vegas before (twice during the same trip)! It did not disappoint. Per se is on my list.
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07-23-2018, 02:03 PM	#102
KenB925 Second Lieutenant 1125 Rep 265 Posts Drives: ZL1, Raptor Join Date: Feb 2017 Location: Bay Area, CA iTrader: (0)	I decided to experiment with making 'legit' deep dish pizza. I have made deep dish before in a conventional household oven, but it required that the crust be par-cooked. The results were good, but it felt like cheating, and I thought that it could be better if I could do it the way a restaurant does it. With the backyard forno, I now have the necessary firepower. Prior to making the deep dish experiment, I had been making thin crust, so the over was very hot. I intended to let it cool to 500 degress (on the floor) but as usual I became impatient and put it in at 530 degrees (again, on the floor). I cooked it for 15 minutes, then rotated it, and it was done 5 minutes later. Next time I will do a couple of things differently, cool the oven to 500, if not 480 (on the floor) and rotate after 10 minutes. It cooked well, but it got a little more toasted then I would like on one side of the bottom (not burned, and nobody complained, but just a little more color then I want to see). I will also press the moisture out of the fresh mozzarella (as you can see a bit of 'water' came out during cooking). Other the that it was a complete success. I made the dough, I rolled out 1lb of spicy sausage into a disc so every bit of pizza has sausage. Attached Images
	Appreciate 1 P111727.00 Quote

08-10-2018, 10:36 AM	#103
KenB925 Second Lieutenant 1125 Rep 265 Posts Drives: ZL1, Raptor Join Date: Feb 2017 Location: Bay Area, CA iTrader: (0)	I guess this isn't technically BBQ, but I did cook in in my gas grill after I pan seared it, then made a pan sauce while the pork tenderloins finished in the grill. This is an Anthony Bourdain recipe called 'mignons de porc a l'ail' and it is awesome. I followed it closely, I did not sear for quite as long as the recipe called for, and I didn't have home made stock, so I punched up my store bought chicken stock with 1 tsp of beef base It was awesome! Attached Images
	Appreciate 1 P111727.00 Quote

09-17-2018, 10:52 AM	#104
KenB925 Second Lieutenant 1125 Rep 265 Posts Drives: ZL1, Raptor Join Date: Feb 2017 Location: Bay Area, CA iTrader: (0)	I posted this over on the grilling thread too, I decided to try something new this weekend. I went looking for tomahawk steaks but couldn't find any on short notice, so I got the next best thing, thick prime ribeye! These are perfect practice for the actual tomahawks when I have a 'steak house' night. Steak houses typically broil steaks with very high heat that is difficult to achieve at home, but the pizza oven can easily manage that kind of heat, so I took out the tuscan grill and gave it a go. The results are fantastic! There is so much heat that the surface is almost fried, and the heat is coming from every direction so it cooks through quickly and even with very little 'over cooking' at the edges of the meat. Its done in about 11 minutes. I also did some little potatoes in the oven. Tossed in olive oil, salt, pepper, onion powder, garlic powder, and herbs de provence. 30 minutes with the lid on, about 12 minutes no lid. Attached Images
	Appreciate 3 Never_Enough2224.50 jaye9441023.00 P111727.00 Quote

09-17-2018, 10:55 AM	#105
KenB925 Second Lieutenant 1125 Rep 265 Posts Drives: ZL1, Raptor Join Date: Feb 2017 Location: Bay Area, CA iTrader: (0)	I didn't bother plating, this was just for the fam and I, when I get the tomahawks I'll do a little presentation.
	Appreciate 0 Quote