trhee's Food Porn...

[Fran604g]

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"

Wow, gorgeous! What are the "sprouts" you used as the garnish?

 

[trhee]

Green and purple daikon (Asian white radish) sprouts.

The sprouts take on the peppery flavor of the radish itself and although it's a garnish, it complements the sweet, salty and nutty flavor profile of the noodles.

I'm not a big fan of garnish for garnish sake. If it's inedible and doesn't complement the dish, then not enough thought was put into the dish itself.

With the exception of catering/banquet jobs where you're garnishing a platter, it's a pet peeve of mine when chef's decide to stick some rosemary or thyme into a dish and call it garnish because that to me is nothing but a nuisance to the customer who has to take their time pushing off to the side of the plate before eating.

Wow, gorgeous! What are the "sprouts" you used as the garnish?

 

[Fran604g]

I agree. If it can't be a legitimate part of the dynamics, it doesn't belong. Funny, I should probably have recognized the leaflets, my wife loves radish sprouts from the early growing season in our garden. I've never had daikon sprouts before, we'll have to try growing some!

Sent from my DROID RAZR using Tapatalk

 

[trhee]

Most Japanese sushi restaurants use daikon sprouts (called "kaiware" in Japanese) all over the place as garnish. In fact, the the most used garnishes will be daikon (Asian white radish), daikon sprouts, chicory, lemon and sometimes beets . You can see the daikon sprouts used in post 21 & 48.

You can find daikon sprouts at some of the larger more diversified supermarkets or at most Asian supermarkets.

If you've ever eaten red radishes, it's quite similar to that. Chicory also has a similar flavor profile, except that the daikon sprouts are bit less bitter and bit more peppery.

I agree. If it can't be a legitimate part of the dynamics, it doesn't belong. Funny, I should probably have recognized the leaflets, my wife loves radish sprouts from the early growing season in our garden. I've never had daikon sprouts before, we'll have to try growing some!

Sent from my DROID RAZR using Tapatalk

 

[Fran604g]

Thank you, Chef. :thmbsp:

 

[trhee]

"Spring Cucumber Salad"

A variation of "Israeli Salad" minus the tomatoes and slight ingredient changes. Seasoned with fresh lemon juice, extra virgin olive oil, red wine vinegar, salt, pepper, sugar, fresh parsley and mirin.

Camera: Samsung Galaxy S4
App: Camera360, Aviary

 

[hdewees]

You are an awesome chef. I love the pictures. I am a hack cook at home but I make some tasty things at times. I really like to make beef bourguignon. It takes a lot of time to make this and I always use chuck roast, cut up in 2" cubes. What wine do you recommend to make this with? Do you have any hints to make this dish?

Thanks for the pictures!

 

[hdewees]

trhee,

I want to add that you are also an artist. Making food that not only tastes great but also looks great is the dining experience. You have a great flair for colors and textures.

 

[trhee]

Thank you!

Boeuf Bourguignon is nothing more than a classic French beef stew for peasants made with wine, mushrooms, onions, herbs, etc...

For internet available recipes, Elise Bauer's "Simply Recipes" blog recipe is a good place to start and overall is a very good recipe.

As for tips on making the dish?

- For wine, stick with a Burgundy or Pinot Noir. Wine is a key ingredient in this dish, so try not to skimp and buy a nice bottle.
- For onions, I prefer using both shallots and pearl onions in the dish instead of regular yellow or white onions.
- For mushrooms, try to use mushrooms with bigger flavor than typical buttons. Porcini, shitake, cremini, morel, chanterelle, etc...
- Use a good, flavorful, thick cut bacon.
- For your bouquet garni, use fresh thyme, fresh bay leaves and fresh parsley.
- If you can, make your own beef stock. If you have to use store bought, use a low sodium variety with the least amount of additives, msg, etc...

You are an awesome chef. I love the pictures. I am a hack cook at home but I make some tasty things at times. I really like to make beef bourguignon. It takes a lot of time to make this and I always use chuck roast, cut up in 2" cubes. What wine do you recommend to make this with? Do you have any hints to make this dish?

Thanks for the pictures!

 

[hdewees]

Thank you trhee,

Good tips!

When I cook with wine I always stick with the old adage "only cook with wine that you would drink".

Have a great day.

 

[trhee]

Haven't updated this in awhile, so here's a new one from the event earlier tonight.

This was the first course of the evening...

"Pan Seared Salmon w/ Lemon Avocado Purée & Cherry Tomato"

Camera: Samsung Galaxy S4
App: Camera360, Aviary

 

[BillyBatts]

Yikes. Talk about delicious food meets spectacular presentation!

Looks like something Eric Ripert would create at "Le Bernardin" in NYC.

Awesome plate.

 

[John James]

Very nice!

 

[jimfet]

I could eat alot of that.

 

[Fran604g]

As usual, trhee, simple and elegant! (Not to mention your photography is stunning!)

 

[transmaster]

trhee with each photo could you ID the camera you are using plus, if applicable, the camera settings.

 

[trhee]

I'll try and backtrack when I have time. I just updated the last photo with camera details.

Actually, many of the photos taken at the Ambassador's residence, including the last one, were taken with just my cellphone, a Samsung Galaxy S4 with some minor post processing.

trhee with each photo could you ID the camera you are using plus, if applicable, the camera settings.

 

[transmaster]

It would interesting to see what the camera in an iPhone 5 using iPhoto could do. I have used iPhoto with my iPod Touch 5, and this iPad Air it is fantastic.

 

[trhee]

We'll find out in about 6 months when the iPhone 6 is released, which I'll be upgrading to.

My guess is that the current iPhone 5s has the slightly better camera.

It would interesting to see what the camera in an iPhone 5 using iPhoto could do. I have used iPhoto with my iPod Touch 5, and this iPad Air it is fantastic.

 

[GuyK]

Haven't updated this in awhile, so here's a new one from the event earlier tonight.

This was the first course of the evening...

"Pan Seared Salmon w/ Lemon Avocado Purée & Cherry Tomato"

Camera: Samsung Galaxy S4
App: Camera360, Aviary

That is some mighty tasty lookin' fish!