Looks awesome BSD. If you don't mind me asking, what do you call some of those dishes?

And more taco porn.



EDIT for Rule #1...

McKinney on Hwy 5 on Eldorado and Industrial. Shell station with "99c tacos" sign out front.

Mucho bueno

[This message has been edited by fav13andac1)c (edited 1/9/2014 2:13p).]

Food Porn Thread Rule #1 should be you always have to post the location of said picture.

quote:

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Looks awesome BSD. If you don't mind me asking, what do you call some of those dishes?

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I was going to go back and edit them for you but with all the links it's just easier (I'm lazy) to direct you to the truffle thread from a while back where I posted the meals and tried to give a good deal to fellow ags on 2oz of some bomb ass shrooms.

http://forums.texags.com/main/forum.reply.asp?forum_id=67&topic_id=2405864&message_id=37802308&hi=1#r37802308

WOW, thanks for posting everybody. Dieting is like being married. Lotsa looking, but no touching!

Thanks.

The egg custard and risotto were from the French Laundry cookbook and surprisingly easy to make.

I've actually never tried anything at a 5 star level before. I do have Ad hoc at Home, however. Might have to try something out of there soon. Maybe brioche. I've been honing my skills in the Mexican food department in the meantime haha.

our new burgers and chips at new gig.

gotta rep the Aggies too! Was the day of the Chicken Bowl


[This message has been edited by bonfirewillburn (edited 1/10/2014 9:28a).]

what was the final outcome of that? is there a thread for it? i vaguely remember you asking for suggestions for a name or other ideas.

Yea we took a Chef position at a local bar "Bar 14" we are specializing in house ground burgers and hand-cut potato chips.

Food is coming along, still working on app menu. As well as trying to change opinions of a clientele that are not used to eating. The previous food there was you typical frozen bar food.

It is now acting as commissary for Vagabond Pizza.

The second truck was 12 hours form putting down a deposit, when this opportunity arose. Still may happen in the future.

[This message has been edited by bonfirewillburn (edited 1/10/2014 9:51a).]

good luck!

BSD - I want to come eat at your house! Those dishes look fantastic.

Pulled pork slider at my house yesterday. Pulled pork shoulder from my BGE, a dab of the red chile sweet/spicy bbq sauce I made, onion, and a few candied jalapeno slices... damn it was good.

First time to make french toast.

Cinnamon steeped maple syrup with vanilla extract cream cheese.





[This message has been edited by DRE06 (edited 1/12/2014 11:59a).]

Nice, Dre. We made a cruncy French toast (crunch from Rice Krispies ) from a recipe in Norma's Breakfast Done Right cookbook that was really good. I'll see if I can post the recipe sometime this week.

I finally had a chance to hit up Bernie's Burger Bus in Houston today. I got the bbq fries and the Detention burger, which has two grilled cheeses as buns. I'm so full. I may never have to eat again.

LOVE Bernie's.

Took a homemade pasta cooking class at Sur la Table today. This was our first dish,pappardelle with Tuscan sausage, kale, and tomato/red wine sauce.

I was just there yesterday for the bread making class. Was considering the pasta class, what did you think?

quote:

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I was just there yesterday for the bread making class. Was considering the pasta class, what did you think?

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I've been thinking about the pasta class myself. How was it?

[This message has been edited by Jh0400 (edited 1/12/2014 7:58p).]

If y'all can't tell, I reeeeeaaalllly like tacos.






Coca-Cola beef tacos with "hommade" tortillas.

Rule #1: my house

[This message has been edited by fav13andac1)c (edited 1/12/2014 8:30p).]

That's funny, schmendeler, because the bread class is something that I want to do. As far as the pasta class, it was fun. We made a pasta ball and then in the interest of time, used a pre-prepared ball that they had made and let rest. We then put it thru the pasta press several times and used the machine to cut it into fettucine and spaghetti. I went a step further and just rolled it and cut it by hand. We then made two sauces and watched them make a quick arugula/spinach pesto. All the recipes were provided.

We had a great time. I do wish they had given us an opportunity to make some different kinds of pasta (egg yolk heavy), but we were pressed for time as it was.

i liked the bread one. we made no-knead bread (made the dough and used some that had been prepared the day before) and also a baguette. nothing fancy, but it's hard to beat fresh baked bread. you should have seen the people pushing their faces up against the glass smelling the bread baking.

Dinner at Bouchon last night:

French Onion Soup


Steak Bouchon with black truffle fries (9oz ribeye medium rare and pomme frites with real black truffle shavings!)




Going back for lunch today!

I'll be in the area in three weeks.

What do you have lined up food and drink wise, htown?

Thought I would add two pictures of my own cooking from this week.

Chicken & Shrimp Gumbo, topped with Fried Okra & Green Onion


Valentines Dinner: Filet w/balsamic & red wine reduction. Sliced baked sweet potato, & sauteed spinach w/garlic & bacon.

From Bouchon lunch yesterday:

Boudin Blanc with potato purée and dried French plums (plums were amazing!)



Croque Madame with black truffle fries

It's cool to see the c-stores in Yountville carrying some Bouchon bakery goods!

Dre, that looks delicious. Nice work!

"Dried French plums. Serve those prunes proudly, don't hide it!

Everything is served proudly there, including the bill!!!

More Bouchon at brunch today:

Grilled pork jowl was the special today so I jumped on that:



Not pictured are the black truffle Mac and cheese, chicken and waffles, or the desserts: lemon tart and chocolate bouchons with count ice cream and pineapple sauce.

Time for a nap, workout, and then some Bistro Jeanty.

No pics from last night but we hit Bistro Jeanty for puff pastry tomato soup, black truffle risotto, and steak frites.

I'm so fat right now.

V-day dinner at French Laundry (cross posted from FL thread because it is truly good food porno)

We missed a few pics (oyster and caviar and a few others) but I tried to capture most of the dishes. It was amazing. We stepped it up this time to the Chef's extended menu, which added more canapés and came with a welcoming glass of Schramsberg Blanc de Blanc. By the end of the night, we were in a beautiful food coma.



























About 2 oz of truffles each on this risotto!!!!


















2011 Konsgaard "the judge" Chardonnay



And the 2009 Schrader CCS To Kalon cab