♨♨♨♨ Dave P's Amateur Home-Cook Log/Thread/Dump/Whatever ♨♨♨♨

[nin-com-poop]

I swear all of your food looks like all the food commercials where everything looks so perfect and juicy.

[Dave P]

Dat Samsung S6 Camera.

[theACEofSPADES]

Recommend me a good marinade for chicken.

I usually use soy sauce, lemon juice, olive oil, garlic power, onion powder and flour.

Doesn't taste like much unless I add more soy

[Dave P]

I have yet to marinate chicken, I think you might want to try brining though. Marinating doesn't really do much for the texture of chicken (or dryness), its more of a flavor thing. Brining it will actually force your chicken to retain moisture and be more juicy. Don't brine for more than like 12 hours though.

The brine I use when I'm making fried chicken for 2 whole chickens:


5 Lemons, Halved
24 Bay Leaves
1 Bunch Flat-Leaf Parsely
1 Bunch Thyme
1/2 Cup Clover Honey
1 Head Garlic
1/4 cup Black Peppercorns
1 cup kosher salt per gallon of water...around 1/2-1/3rd cup for non-kosher salt.



Full writeup, I talk about the difference between the two and the science behind brining: http://douevenfood.com/2015/08/28/we...-of-salt-nacl/

[WeekndOrNah]

mirin tamaoyaki hard

Got two callbacks from high end local restaurants that pride themselves on being a scratch kitchen that serves seasonal farm-to-table food. Corporate yanked Sous from me, so I'm giving them a big middle finger by finding a new job that is better suited for my skills and talents... which has surprisingly been easier than I expected.

Can't wait to contribute good **** instead of the random BS I've been putting on here while drunk

Peach Bourbon Bacon Jam is legit though.
Mini slider burgers with blue cheese and frizzled onions
Chicken sandwich, topped with your choice of veggies
Haven't tried this yet but I assume a crostini with sliced Balsamic-marinated steak

Dave P feel free to post the Peach Bourbon Bacon Jam on your site once you try it... I don't need credit

[Dave P]

Word, will get to it while peaches are still in season.


I read that cooks are a hyper-wanted commodity right now. Most restaurants are struggling to find people that are qualified.

[Dave P]

Needed a re-do on my cornbread muffins.



Presenting the black and blue corn muffin




Black Raspberry filling, blue cornmeal, blueberry syrup on top, and served with a blackberry and mint leaf. Cut one in half so you could see the insides and know I'm not fraudin.

[WeekndOrNah]

Word, will get to it while peaches are still in season.


I read that cooks are a hyper-wanted commodity right now. Most restaurants are struggling to find people that are qualified.

Finding cooks is tough but not THAT tough.

Finding an experienced and HUNGRY stud that will succeed and excel is like finding a four leaf clover.

I am that stud.

And yea peach season is almost over, though I'm sure you can substitute peaches with whatever you want.
My restaurant has Bird Dog Peach Bourbon Whiskey, but you can easily substitute it with any bourbon. It just made sense for me to use Peaches and Peach Whiskey

[ImitatioDei]

HHHnnggg finally getting some views

I'm assuming this is for your recipe site. I visited and bookmarked... definitely looking forward to trying out new recipes from your site. I've just been crazy busy lately with work, schooling, life, etc. Always checking back in on this thread though to see the newest creations. Miring hard.

EDIT: Nevermind, saw you mention a blog a few posts back. I thought it was for the other site.

[ltrrtl218]

So I wanna make a simple yet tasty desert to go along with the dinner I'm making for this girl I'm doing a date night with. Any suggestions? Im no chef like you so keep it simple and easy if you can.

[Dave P]

The simplest one, that requires the least special equipment (mixers, special tins etc) that I've done so far has probably been the gyoza-wrapper apple pie bites.


Full Recipe and Walkthrough

[ltrrtl218]

Will try thanks brah!

[Dave P]

So I posted the recipe for the Maple Balsamic Pork Belly.



I included a walkthrough for three different ways to cook it, three different cooktimes, that way I don't alienate non-sous vide folks.

The GOAT method was the 9-hour sous vide, followed by a quick bake and broil.

I am become pork, destroyer of bellys. Maple Balsamic Pork Belly, three ways to prepare it, and mastering the crackle.

[peasandlove]

first of all those black and blue muffins look amazing, like I want to reach through the screen and grab one

didn't get a chance to try the steak marinade, couldn't find a nice big lump of steak, and then plans changed on the small one I planned on cooking, will try next weekend

off to read your tips on the pork belly

[Krunk Fu]

first of all those black and blue muffins look amazing, like I want to reach through the screen and grab one

didn't get a chance to try the steak marinade, couldn't find a nice big lump of steak, and then plans changed on the small one I planned on cooking, will try next weekend

off to read your tips on the pork belly

Hnnggg muffins.

I felt good about myself since I grilled some sausage and veggies for dinner... until I ventured back into this thread.

[Dave P]

Thoughts on this background?

[Dave P]

Going on an apple binge next week after seeing this picture




Gotta try to make those flowers, and Ive been wanting to make my own Apple Juice at home to kick off the cocktail section.

[rubyharo]

I used to make finger pastries all the time, you will do great. Also I made a post but it was in the wrong thread. Lol.

I like the wood grain look generally, but I actually prefer the textured background you posted against your logo way better. If my youtube ever picks up and gets a following I will totes share your blog on there. Not much activity atm though.
----------------------------------

Last night I was feeling that ChefDaveP time and decided to step outside the chicken/broccoli cookie cutter rut I was in for a while. Feels good to just dive in again.

I guess my strength is mexican food, but I do explore other spectrums as long as I have a good recipe to skim. When it comes to my dishes though I've never touched a recipe/ just go off what I have tasted while traveling back home.



Its a fairly generic and popular dish back home... I can't get fresh shrimp that were fished that morning here in Vegas but I worked with what I could find at my butcher. They didn't sell peel on but deveined shrimp so I just had to devein them (pain.) But It's worth it to keep the peel on for dat dere flavor. I opted for basmati rice which isn't traditional but its the best rice to pair with something saucey. Then paid homage to the indian twist by adding some cinnamon spice, indian paprika, and carob into the sauce which is also def. not the norm. Fam gave it a 10/10.



Rustic I suppose, but it was good. No time for fancy plating and presentation, the real work was in toasting the spices, roasting chilies and simmering the sauce, the rice was also toasted and garlic infused. SOrry for the novel lmao.

Also those muffins were beauriful srs, your eye and photos are getting better. I would try to do the adsense thing already, maybe do more research if it would truly disqualify you from that show or whatever. I feel like it wouldn't?

[Dave P]

I feel like generating any income from it might DQ me because its what separates amateur from professional, and thanks ive been trying to step my picture game up.


Should get some herbs in there if for no other reason, some color. Looks great otherwise, maybe just chop a chive or something.




You fckers mirin my first time making taco shells?




Used the carb-balance whole wheat shells and baked them, 4g net carbs per taco, gonna be epic to eat taco's and eat less than 15g carbs and tons of protein.









Gonna post the olive oil/vinegar/pomegranate dipping sauce for bread right now.

[rubyharo]

I feel like generating any income from it might DQ me because its what separates amateur from professional, and thanks ive been trying to step my picture game up.


Should get some herbs in there if for no other reason, some color. Looks great otherwise, maybe just chop a chive or something.




You fckers mirin my first time making taco shells?




Used the carb-balance whole wheat shells and baked them, 4g net carbs per taco, gonna be epic to eat taco's and eat less than 15g carbs and tons of protein.









Gonna post the olive oil/vinegar/pomegranate dipping sauce for bread right now.

You're right, some green would have made it a little more aesthetic lol.
Also *worries about taco carbs, yet eats bread with a dipping sauce* haha. Made me smirk. Good luck with everything srs.

[Dave P]

I don't really give a sh!t about carbs, my girl is a Keto-person though so I always have to find ways for her to eat stuff.

[WeekndOrNah]

Picked up some pork belly today to make some Pork Belly Banh Mi, will report back later this week.

Also have stages at new restaurants on Wednesday and Friday... pretty nervous and stoked. Saute and pantry at one place, garde manger at another.
(stage = tryout for the job)

[Dave P]

Good luck, must be scary but exciting at the same time.

[Dave P]

Trying out this background now, its my favorite so far. Think im gonna stick with it

[RespectYourself]

^^ Looks classy. Go for it.

[Dave P]

Heading to Seattle for the weekend, gonna keep trying to post stuff from laptop but we'll see. Going to eat at some nice spots, debating adding a travel/dining section to website.




Shrimp are up on the sight now.

There is good shrimp, there is bad shrimp, then there is this shrimp.

[SpermWhale]

good stuff Master P
I have a few that I need to post ITT

[Dave P]

Make em say HHHnnnngggg


Post em up when you have time. Always love seeing what everyone is doing, and trying to recreate it sometimes.

[Jerma]

Trying out this background now, its my favorite so far. Think im gonna stick with it

ya im definitely feeling this background

[bezarker]

Yo Dave, you ever do sweetbreads???