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Korean Job Discussion Forums
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Dome Vans
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 Posted: Thu Aug 30, 2007 3:54 am Post subject: |
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I'm vegetarian, haven't eaten meat for 18 years, but managed to run a very successful restaurant in Stockholm for 4 years as the Head Chef. Using imagination and common sense for all my dishes. And learning off other chefs.....
Food is fun and to be enjoyed. Even the OP 1.5 kilo steak. That's gonna take a while to walk off. |
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indytrucks
Joined: 09 Apr 2003
Location: The Shelf
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| Posted: Thu Aug 30, 2007 4:02 am Post subject: |
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Since me and the fam moved into a new pad with a proper kitchen (oven, 4 burner gas range, the whole shebang) I find I'm really enjoying cooking more and more. Especially I love cooking with wine, which is why the steak recipe appeals to me. I've perfected a pretty mean coq au vin. Maybe it's a sign of my impending old age, but I like to stay at home on Saturdays cooking food with a few beers/glasses of wine, then watch the footy.
Maybe as an ex head chef  you could start a cooking tip/recipe thread ...
PS Gordon Ramsey is my hero. The F-word is quality. |
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Dome Vans
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| Posted: Thu Aug 30, 2007 4:08 am Post subject: |
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The best recipe i have is for Caesar Sauce, very simple only 5 ingredients. Apparently best ever, wouldn't know because it's got worcester sauce in it (anjovie part) so can't taste it. Borrowed from a very good friend.
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| but I like to stay at home on Saturdays cooking food with a few beers/glasses of wine, then watch the footy. |
Ditto, especially now the footie is looking really exciting.
Would love an oven here, thinking of investing in one. Then I can make lasagne, nachos etc |
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CasperTheFriendlyGhost
Joined: 28 Feb 2007
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| Posted: Thu Aug 30, 2007 4:15 am Post subject: |
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| Where do you find a cast-iron skillet? |
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indytrucks
Joined: 09 Apr 2003
Location: The Shelf
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| Posted: Thu Aug 30, 2007 4:17 am Post subject: |
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| CasperTheFriendlyGhost wrote: |
| Where do you find a cast-iron skillet? |
The missus bought hers in Canada for five bucks, and schlepped it back in her case. The bloody thing weighs a ton. Guess who had to carry the case.
Prior to that, I searched every market stall from here to Namdaemun and couldn't find one suitable. I don't think they're really used that much in Korean cooking. |
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yingwenlaoshi
Joined: 12 Feb 2007
Location: ... location, location!
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| Posted: Thu Aug 30, 2007 4:31 am Post subject: |
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| Dome Vans wrote: |
The best recipe i have is for Caesar Sauce, very simple only 5 ingredients. Apparently best ever, wouldn't know because it's got worcester sauce in it (anjovie part) so can't taste it. Borrowed from a very good friend.
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| but I like to stay at home on Saturdays cooking food with a few beers/glasses of wine, then watch the footy. |
Ditto, especially now the footie is looking really exciting.
Would love an oven here, thinking of investing in one. Then I can make lasagne, nachos etc |
I make Caesar's, too. I don't use worcester sauce though. One anchovy or a little achnovy paste blends in well with the lemon, dry and dry mustard.
Some of the best Caesar's I've had were in fancy restaurants where they make it in front of you. Maybe a little bitter sometimes. I can do without capers. I actually use Julia Child's mayo recipe and add the garlice and achovy. Creamy. By hand in a wooden bowl is the best though. A little tricky sometimes.
My steak was too thick to sear. I used a littel water from time to time. Added the spices near the end. It was marbelled really well, so there was lots of flavor to begin with. I used garlic salt, pepper, and pod chilli spice. I try not to use oil. Didn't last night. A little doesn't hurt though. Without oil, you have to pry it up with a fork pretty quickly to stop it from sticking
I've been eating steak at least once a week for the last four months or something (can't remember). Was surprised when I weighed myself a couple of weeks ago.
It was great. |
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indytrucks
Joined: 09 Apr 2003
Location: The Shelf
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| Posted: Thu Aug 30, 2007 4:44 am Post subject: |
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| Reading this thread has suddenly caused me to become very hungry. I'm going to make myself a snack. Maybe cheese and crackers. |
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Dome Vans
Guest
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| Posted: Thu Aug 30, 2007 5:08 am Post subject: |
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My restaurant wasn't that fancy that I had time to make it in front of the guests.
But basically, Mayonnaise, Garlic, Parmesan, worcester sauce and cream. That's it. Was ridiculoosly popular, had a lot of americans in saying it was the best. But as I said I can't taste it but by peoples reactions it was something special.
Surprised you made it back to tell us how good it was. Would have flattened most people. |
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yingwenlaoshi
Joined: 12 Feb 2007
Location: ... location, location!
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| Posted: Thu Aug 30, 2007 8:35 am Post subject: |
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| Dome Vans wrote: |
My restaurant wasn't that fancy that I had time to make it in front of the guests.
But basically, Mayonnaise, Garlic, Parmesan, worcester sauce and cream. That's it. Was ridiculoosly popular, had a lot of americans in saying it was the best. But as I said I can't taste it but by peoples reactions it was something special.
Surprised you made it back to tell us how good it was. Would have flattened most people. |
Yeah, I fried up a big pan of mushrooms and onions, but I hardly touched those. Just did it out of habit. No potatoes. I ate it in increments. I was pretty full halfway through, but I managed to get it all down because it was so delicious. |
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yingwenlaoshi
Joined: 12 Feb 2007
Location: ... location, location!
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| Posted: Sat Sep 01, 2007 12:06 am Post subject: |
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I'm going to make ribs and fries tomorrow. I make the bbq sauce. Fries will be fresh-cut. Have to go to the nearest town to get some Heinz. All out. Should've ordered through Family Mart here.
Gonna be good. Just wish I had a camera or that I could upload my pics from my cell phone. Can't upload them due to my Windows being English or something. Guess I could find some software, but not sure.
I'll have to get a digital camera or a new cell (but make sure I can upload the pics).
I'll be parboiling 2 huge pork ribs. Awesome!
The sauce is great: ketchup, vinegar, sugar, crushed garlic, little soy sauce, pepper, finely diced onion, little dry mustard, regular mustard...
Then I fry them in the sauce. Yes, I fry them. I would rather bake them, but I don't have an oven. Same damn thing. Just a little messier. |
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