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- Thread starter UltraNEO*
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Quick lunch.. Wagyu with spicy chili and wholemeal bread.. 10 mins prep.. Satisfaction guaranteed!
Absolutely beautiful presentation, I just can't possibly imagine hummus with a hoisin-honey pork chop. Sounds quite dreadful really. Add some acidic picked onion and...
oh bother.
Thanks. Hummus actually goes quite well with pork. I enjoyed the cilantro hummus with the Asian-inspired glaze on the pork chop, and the acidity of the pickled red onion helped cut the sweetness of the honey. IMO, anyway!
Bacon-wrapped poached eggs on a buttermilk biscuit. And still trying to use up pea shoots, haha:
Also put together some Chinese hot pot for my bro's fiancé's birthday. Had more ingredients than shown, of course. And delicious lychee martinis:
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Ratatouille
"In many ways, the work of a critic is easy. We risk very little, yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism, which is fun to write and to read. But the bitter truth we critics must face, is that in the grand scheme of things, the average piece of junk is probably more meaningful than our criticism designating it so. But there are times when a critic truly risks something, and that is in the discovery and defense of the new. The world is often unkind to new talents, new creations. The new needs friends. Last night, I experienced something new; an extraordinary meal from a singularly unexpected source. To say that both the meal and its maker have challenged my preconceptions about fine cooking, is a gross understatement. They have rocked me to my core. In the past, I have made no secret of my disdain for Chef Gusteau's famous motto, "Anyone can cook". But I realize — only now do I truly understand what he meant. Not everyone can become a great artist, but a great artist can come from anywhere. It is difficult to imagine more humble origins than those of the genius now cooking at Gusteau's, who is, in this critic's opinion, nothing less than the finest chef in France. I will be returning to Gusteau's soon, hungry for more." ~ Anton Ego
"In many ways, the work of a critic is easy. We risk very little, yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism, which is fun to write and to read. But the bitter truth we critics must face, is that in the grand scheme of things, the average piece of junk is probably more meaningful than our criticism designating it so. But there are times when a critic truly risks something, and that is in the discovery and defense of the new. The world is often unkind to new talents, new creations. The new needs friends. Last night, I experienced something new; an extraordinary meal from a singularly unexpected source. To say that both the meal and its maker have challenged my preconceptions about fine cooking, is a gross understatement. They have rocked me to my core. In the past, I have made no secret of my disdain for Chef Gusteau's famous motto, "Anyone can cook". But I realize — only now do I truly understand what he meant. Not everyone can become a great artist, but a great artist can come from anywhere. It is difficult to imagine more humble origins than those of the genius now cooking at Gusteau's, who is, in this critic's opinion, nothing less than the finest chef in France. I will be returning to Gusteau's soon, hungry for more." ~ Anton Ego
Protein from a fowl cooked with mammary grand excretions, fresh and coagulated and fermented infected with bacteria and fungi.
