trhee's Food Porn...

[trhee]

Steelhead Trout and Coho Salmon are different fish that belong to the same species known as "Oncorhynchus", which includes Pacific Salmon and Pacific Trout. There are six different species of Pacific Salmon, which are Chum, Coho, Pink, Sockeye, Cherry and Chinook.

What they all have in common is that they are "anadromous fish", which basically means that they hatch in freshwater, return to the ocean, then return back to freshwater to spawn. The difference between Steelhead Trout and Pacific Salmon, is that while Pacific Salmon die once they spawn, Steelhead Trout do not. Lastly, while Steelhead Trout and Rainbow Trout also belong in the same family, the Rainbow Trout is not an "anadromous fish". Whew! Got that?

I think I've been hanging around too many fish mongers and fish company reps. :scratch2:

About Gravlax... Yes, I spent many years learning different ways of making Gravlax under different chefs and then developed my own style using seasoning blends that I feel are the best. In a nutshell, yeah, I love my Gravlax as much as the next guy. :thmbsp:

At the time, there was some debate that Trout and Coho Salmon (fresh water) were essentially the same species. I don't know that much about this assumption, though.

Do you do Gravlax? A personal favorite. :thmbsp:

 

[trhee]

It's hard and nearly impossible to get this kind of quality unless you have access to a large wholesale fish market like Hunts Point Fish Market in NYC, Noryangjin in Seoul or Tsukiji in Tokyo (which also happens to be the largest fish market in the world).

By going to these markets, you have access to hundreds of purveyors and you can check out the quality, pick what you want and haggle with price. Even without haggling, the prices are better than what you'd pay at your local supermarket or wholesale club and the quality is almost always far superior.

I wish we could get that kinda quality crab legs around here.

 

[Fran604g]

Thanks trhee, for the explanation. The hugely diverse and oftentimes questionable "seafood" industry was a challenge for me with my often very limited ability to source uncommon species here in western NY. That has changed for the better over the past decade and a half, I am sure.

 

[trhee]

I know what you mean. When I was living/working in the Dallas, TX area, seafood sourcing was always problematic compared to NYC, Los Angeles or San Francisco.

Working as a chef in NYC is great because of all the resources at your disposal. Here in Seoul, Korea, I also have quick access to the Noryangjin Fish Market which is bigger than Hunts Point Market in NYC as well as having the Majang Dong Meat Market as well. Also, having my own driver and getting to ride in a bulletproof Chevy Tahoe with 1" thick glass is a nice perk.

You mentioned earlier that you miss being in the kitchen? You're retired from the business?

Thanks trhee, for the explanation. The hugely diverse and oftentimes questionable "seafood" industry was a challenge for me with my often very limited ability to source uncommon species here in western NY. That has changed for the better over the past decade and a half, I am sure.

 

[Fran604g]

Yes, I left it in 2000 to spend more time raising my youngest daughter, something I didn't have a chance to do with my older 3 children (too many hours in the kitchen, no regrets).

I had planned to get back into the kitchen when she was a little older, but I broke my back in 2005 and now after 2 surgeries, and a third one pending, I haven't been able to return to work, sadly. I Pray that I can join her in the future to share her endeavors.

 

[getright99]

Although I've never served "kimchi" in a restaurant, I have served it at catered events due to the occasional customer request. Even with "kimchi", I like to make it visually more appealing while at the same time, making it more practical for a catered setting by presenting the guests with something that's more manageable and easy to eat in bite sized portions.

To make this type of "kimchi", you need to make what's known as "baechu kimchi" which is made by cutting napa cabbage into quarters lengthwise and then salting and seasoning between each layer of leaves before fermenting the quartered cabbages in layers for at least a week or two.

The "kimchi" leaves are layered by alternating the thick and thin ends and forming them into about a 3/4" cylindrical shape. Finally they're cut into 1" lengths and each one individually tied with blanched chives.



"Kimchi"

Awesome.

 

[Danimal]

As a lover all things food and a home cook, I am humbled. This is such a great thread!

 

[trhee]

This was the main course of a 5-course Thanksgiving day menu at the Ambassador's residence for 10 guests.

In addition to what was plated, there were additional sides that were passed by the butler and servers, which were:

- Mashed Potatoes
- Garlic & Herb Roasted Baby Potatoes
- Candied Sweet Potatoes
- Bacon & Garlic String Beans
- Sausage Stuffing
- Cranberry Sauce
- Turkey Gravy

I decided to do a "Turkey Porchetta" instead of a whole roasted turkey due to presentation reasons as well as quicker service since the turkey would be going out as medallions instead of slices.

For those who are unfamiliar with "Turkey Porchetta", it's basically an Italian technique where the skin is taken off of the turkey as one whole piece. The breasts are then filleted out, then butterflied, then scored with a knife. A spice and herb mix with a generous dose of salt is then rubbed into the meat and in essence, you're basically doing a dry brine for at least 24 hours. Then the breast meat is rolled into a cylinder with the skin and tied off with butcher's twine.

This is the turkey right after being seared and about to go into a 275°F oven.

This is the turkey coming out of the oven after two hours and "resting" for about 10 minutes before being cut and plated.

The final plate presentation with stuffing, green beans and gravy.

 

[Fran604g]

Beautiful and delicious! My wife and I strayed from the whole roasted "traditional" style years ago, with filleting the turkey, brining it and smoking it alongside a smoked pork loin. Some years, I would bone, butterfly, stuff and roll the breasts and thighs, roast them and serve serve them sliced medallion style.

Your presentation (as usual) is perfection.

 

[trhee]

For me, I never understood the whole roasted turkey aside from the fact that it's traditional and the "wow" factor of a big fat turkey being presented at the table. However, if you have a big family and friends gathering, there are only 2 legs which everyone seems to want. Better to just bone it out and do it as a porchetta or roll it up in caul fat and roast it off. That way, everyone can get a medallion or two and no one has to sit there and carve up a turkey or in many cases that I've witnessed, mutilate a turkey.

Beautiful and delicious! My wife and I strayed from the whole roasted "traditional" style years ago, with filleting the turkey, brining it and smoking it alongside a smoked pork loin. Some years, I would bone, butterfly, stuff and roll the breasts and thighs, roast them and serve serve them sliced medallion style.

Your presentation (as usual) is perfection.

 

[R-2-R]

Man trhee, all these delicious dishes and meals I can't remember drooling over such sites like these meal dish pictures that you have posted since :scratch2:....well since the last time I saw a Playboy special edition of girls/Playmates wearing lingerie!...which was years ago!

Have you ever thought about maybe creating a book about all of your fabulous meals and selling it?

Heck, I'd be the first to buy it!....that is if you would only sign it for me!

 

[trhee]

Thanks! Actually, I'm in the middle of writing a book (have been for the past two years writing and editing). It's a book that's going to be a combination of memoirs and recipes throughout my career. Some of the memoirs are funny, shocking, insights about working in top French kitchens or even working as the top Corporate Executive and R&D Chef of an international franchise, or cooking for VIPS like Bill & Hillary Clinton, Rudy Giuliani, Michael Bloomberg, Charles Kushner, etc..

I also have a photographer friend here in Korea that specializes in food photography and she's agreed to help me with the photography but that will be the last thing to be worked on since we'll be renting a kitchen space for probably a week or so to work on the dishes and photos.

Man trhee, all these delicious dishes and meals I can't remember drooling over such sites like these meal dish pictures that you have posted since :scratch2:....well since the last time I saw a Playboy special edition of girls/Playmates wearing lingerie!...which was years ago!

Have you ever thought about maybe creating a book about all of your fabulous means and selling it?

Heck, I'd be the first to buy it!....that is if you would only sign it for me!

 

[trhee]

I love mussels, but since most people tend to either steam them or put them in soup, I decided to serve them on the half shell.

"Steamed Mussels On The Half Shell w/ Pico De Gallo"

Of course there's nothing wrong with steaming or boiling them, if done right.

"P.E.I. Mussels In A Garlic & Herb White Wine Broth"

 

[trhee]

"Seared Salmon w/ Stir Fried Lo Mein Noodles"

 

[trhee]

"Fried Soft Shell Crab Sandwiches w/ Roasted Red Pepper Remoulade"

 

[trhee]

I love, love, love... fried chicken wings, as much if not more than the next guy. From classic Buffalo style to Salt & Pepper Chinese style to Korean Fried Chicken (wings) affectionately known as "the other KFC" to people in the know. "KFC" is time consuming though because it needs to be lightly dredged in potato starch, fried at low temperature, rested, and then fried again at high temperature before being lightly coated in one of several different sauces.

Here's my version of the classic.

"Buffalo Wings"

 

[R-2-R]

:drool:


don't forget my signed copy!

 

[timofred]

trhee, you are a TRUE artist, I am loving your work, just wish I could taste it.

 

[trhee]

Tonight's dinner guest was the former Korean Ambassador to the United States, Joon Kook Hwang.

This was the 5th course of a 6 course menu.

"Asian Noodle Salad"

Camera: Samsung Galaxy S4
App: Camera360, Aviary

 

[mkane]

Wonderful