The HFBoards Food thread

[zytz]

Anyone interested in molecular gastronomy, this guy in Chicagomdoes a fair bit of it. Oddly enough he came out of TK's kitchen where they tend to be pretty traditional in technique.

https://content.alinearestaurant.com/html/index.html

[ixcuincle]

Chris Jones does a lot of molecular gastronomy too, at Moto

Good Chicago restaurant

Edit: C Jones replaced by Richie, both good chefs

[RayP]

Originally Posted by ixcuincle

Chris Jones does a lot of molecular gastronomy too, at Moto

Good Chicago restaurant

Edit: C Jones replaced by Richie, both good chefs

Alinea >>>> Moto

[ixcuincle]

Originally Posted by RayP

Alinea >>>> Moto

But did chefs from Alinea make it on Top Chef !?

[RayP]

Originally Posted by ixcuincle

But did chefs from Alinea make it on Top Chef !?

If it's the sous chef from Moto that made it to Top Chef that I'm thinking of... he was AWFUL on TC.

Alinea uses the same idea as Moto, but some food critics consider Alinea to be a top 10 restaurant in the world.

[ixcuincle]

Two TC alumni worked at Moto. The first was noted genius Chris Jones who went far, and left Moto in 2012. The second was Richie, who was eliminated early. Both are great chefs.

[Krishna]

Going to be making tons of brisket this weekend for a barbeque

How should I cook it?

[Imaginary Threats]

These are the best



Also had a deep fried mars bar from the fish and chip shop last time I went



It was surprisingly awesome

[Zaide]

Originally Posted by 99 Problems

It was surprisingly awesome

I don't understand how you can not die from this.

[Krishna]

Originally Posted by Zaide

I don't understand how you can not die from this.

'merica!

[Imaginary Threats]

Originally Posted by Krishna

'merica!

It's actually a Scottish thing, mars are a British company, and dem crazy Scots decided to deep fry one

[Zaide]

Originally Posted by 99 Problems

It's actually a Scottish thing, mars are a British company, and dem crazy Scots decided to deep fry one

Yo British never been on Mars man.

[ixcuincle]

http://www.forbes.com/sites/larryolm...nd-or-anytime/

This super-easy recipe has only two ingredients, beef and salt, yet it is so amazing that if you like steak, it is going to rock your world. Really.

Sadly, for many of us in the northern part of the country, this holiday weekend marks the start of the end – the end of backyard grilling season that is. Sure, we have a couple of months of fair weather yet, and several more weeks of summer, but Labor Day is the last major summer holiday when friends and family gather around the hibachi, kettle grill, or gas grill, or whatever it is you cook on. So wow them with these steaks.

[Long Duk Dong]

Raichlen is badass. Everyone who grills should own this book.


I make the grilled cabbage all of the time. Looks fancy and tastes killer.

[nyrcallahan24]

made a vegan rootbeer float earlier

[Figz14]

Almond milk ice cream.

cup of almond milk, protein powder, cinnamon, vanilla extract, pinch of salt. Blend it all together then throw it in the freezer, let it freeze up then throw it in your blender(i got a magic bullet so I use that.) then pour about 1/4 cup of 1/2 cup of almond milk into the blender. let it go till its nice and smooth.

Tastes like horchata

[Figz14]

Oh right and for sweeteners I like agave nectar, you can use stevia, but I hate the aftertastes it gives to everything. Honeys too thick.

[Figz14]

Felt like sharing..

Made my own hazelnut spread. Healthiest "nutella" I can make.

Roasted hazelnuts, agave nectar, cocoa powder, 2% milk+almond milk, chocolate protein powder, vanilla extract, and a pinch of sea salt.

Going to try it out with a bit of chia seeds next batch.

~2000cals, 32servings, ~60cals per.

[Long Duk Dong]

We all had weird eating habits as a kid. What's some of the stuff you munched on?

Aside from Reese's Cups and Kit Kats, I hated most sweet foods.

I would scrape the filling off of Oreos, then dunk them in Ovaltine.
Loved Brussels sprouts.
Would (still do) take swigs of A1 sauce.
Favorite snack was fresh broccoli dunked in Italian salad dressing.
I'd mix 2 parts Pepsi, 1 part ginger ale for a cocktail after a long day at Kindergarten.
Would cut out the potato or kraut from pierogies and only eat the dough and onion.
Drank coffee before it was acceptable for kids to do so.
Would eat spoonfuls of Nestle's Quik or powdered coffee creamer.
Drink pickle juice.

Worst thing I did was for Easter breakfast. Saw a bunch of stuff on the table that looked like shredded mozzarella. Grabbed a huge handful, but turned out to be horseradish.

[ixcuincle]

So did you resign from Sammich King in order to give Adam Richman his rightful place

I mean the dude had his own show researching the Best Sandwich in America

Clearly the Sammich king

[Long Duk Dong]

Originally Posted by ixcuincle

So did you resign from Sammich King in order to give Adam Richman his rightful place

I mean the dude had his own show researching the Best Sandwich in America

Clearly the Sammich king

You quote yourself as the "HF food expert", while pushing the validity of a guy who's job was to eat 5 pounds of anything in an hour. Expert? Hardly...

[Concordski]

Originally Posted by Long Duk Dong

Raichlen is badass. Everyone who grills should own this book.


I make the grilled cabbage all of the time. Looks fancy and tastes killer.

We've got the BBQ USA book, does what it needs to do, which is be awesome.

[ixcuincle]

Originally Posted by Long Duk Dong

You quote yourself as the "HF food expert", while pushing the validity of a guy who's job was to eat 5 pounds of anything in an hour. Expert? Hardly...

But he has a TV show called "Best Sandwich in America"!

[Janks]

Originally Posted by Long Duk Dong

You quote yourself as the "HF food expert", while pushing the validity of a guy who's job was to eat 5 pounds of anything in an hour. Expert? Hardly...

u mad!

[Long Duk Dong]

Originally Posted by ixcuincle

But he has a TV show called "Best Sandwich in America"!

I hope you're being saracstic. It's hard to tell here sometime.