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Use a real subject. You know what you did. by Heston Blumenthal - Thu, 28 Dec 2017 08:49:43 EST ID:bnDwnI8O No.153981 Ignore Report Quick Reply
File: 1514468983964.jpg -(69828B / 68.19KB, 465x500) Thumbnail displayed, click image for full size. 69828
I got a badass handheld whizzy blender thing for Christmas, any suggestions for good shit I can make with it?
>>
Alex Guarnaschelli - Thu, 28 Dec 2017 11:36:49 EST ID:ZxnQ1xsy No.153982 Ignore Report Quick Reply
>>153981
Meringue
>>
Jose Garces - Thu, 28 Dec 2017 17:44:21 EST ID:XiUh33qu No.153986 Ignore Report Quick Reply
Vichyssoise! It's a delicious potato and leek soup you make by emulsifying everything in the pot after cooking. Traditionally a chilled soup, but I prefer it hot this time of year. It's basically chopped leeks, onion, garlic, and potato, with cream and chicken stock as the base. Recipes are everywhere and it's been around forever.

Enjoy the hand blender! There's a lot of cool stuff to do with it.
>>
Joseph Favre - Thu, 28 Dec 2017 18:45:34 EST ID:yU/V4d0T No.153987 Ignore Report Quick Reply
your vinagrettes will be perfectly blended if you use one of those
>>
Nicolas Appert - Thu, 28 Dec 2017 21:24:51 EST ID:8eaqa6FP No.153988 Ignore Report Quick Reply
pretty good for pesto

-basil leaves
-few cloves of garlic
-olive oil
-salt
-pine nuts
-parmigiano reggiano

can just keep tasting and adjusting. make a big batch itll last for weeks
>>
Nicolas Appert - Thu, 28 Dec 2017 21:27:00 EST ID:8eaqa6FP No.153989 Ignore Report Quick Reply
could also do salsa. the rudimentary ingredients (as far as i know) are

  • onion
  • tomato
  • white spirit vinegar + lime juice in equal part
  • birds eye chilli or something similar
  • salt

you want to blend it in a few short bursts, so that theres still chunks and the entire thing isnt liquidised
>>
Jonathan Waxman - Fri, 29 Dec 2017 06:57:59 EST ID:bnDwnI8O No.153992 Ignore Report Quick Reply
>>153989
>>153988
These look good. Might try a vinaigrette with blended garlic too.
Fuck soups and meringue though.
>>
Joël Robuchon - Fri, 29 Dec 2017 16:01:28 EST ID:yU/V4d0T No.153993 Ignore Report Quick Reply
>>153988
pistachio pesto is infinitely better than pine nut pesto, also it's a bit cheaper
>>
Guillaume Fouquet de la Varenne - Fri, 29 Dec 2017 19:05:22 EST ID:EoQc9biY No.153995 Ignore Report Quick Reply
i made this tonight.
https://www.thekitchn.com/recipe-grilled-cabbage-wedges-with-spicy-lime-dressing-157671

used one large lime and a satsuma and didn't add sugar (because satsumas are sweet) also added cinammon but i bet some star anise would be good in the sauce. think this sauce could go on lots of stuff.
>>
Joël Robuchon - Fri, 29 Dec 2017 21:02:26 EST ID:PpMDccwf No.153996 Ignore Report Quick Reply
>>153993
>pistachio pesto is infinitely better than pine nut pesto
Oh, Robuchon.
>>
Joël Robuchon - Fri, 29 Dec 2017 21:03:05 EST ID:PpMDccwf No.153997 Ignore Report Quick Reply
>>153996
Wtf I got the same name? I'm... Robuchon?
>>
Marcus Samuelsson - Fri, 29 Dec 2017 21:36:01 EST ID:8eaqa6FP No.153998 Ignore Report Quick Reply
>>153993
pistachios cheaper than pine nuts?

around here in london pine nuts must be about 1/4 of the price
>>
Charles Ranhofer - Sat, 30 Dec 2017 01:47:37 EST ID:yU/V4d0T No.153999 Ignore Report Quick Reply
>>153998
http://www.foodnetwork.com/recipes/alton-brown/pistachio-mixed-herb-pesto-recipe-1942652
if Alton motherfucking Brown says it is better than it is fucking better you best recognize
>>
Ted Allen - Mon, 01 Jan 2018 09:13:55 EST ID:4KmmhmSM No.154010 Ignore Report Quick Reply
stick in up your anoos
>>
Pierre Troisgros - Mon, 01 Jan 2018 09:35:18 EST ID:/H3oo5RC No.154011 Ignore Report Quick Reply
>>153999
I disregarded everything he's ever said when I learned he puts garlic in his guacamole
>>
Louis Eustache Ude - Mon, 01 Jan 2018 21:19:51 EST ID:yU/V4d0T No.154014 Ignore Report Quick Reply
>>154011
you should be putting garlic in every fucking piece of food you make ever
>>
Jean Anthelme Brillat-Savarin - Tue, 02 Jan 2018 09:23:41 EST ID:NNZ5+ZCz No.154017 Ignore Report Quick Reply
>>154014
fuck off wario
>>
Marcus Samuelsson - Wed, 03 Jan 2018 07:02:15 EST ID:GzSuhlcl No.154024 Ignore Report Quick Reply
>>154017
The dude has a point. And by "has a point" I mean he is objectively and unequivocally right.
>>
Michel Guérard - Wed, 03 Jan 2018 12:40:16 EST ID:NNZ5+ZCz No.154031 Ignore Report Quick Reply
>>154024
I WANT TO TASTE THE MOTHER FUCKING AVOCADO AND OTHER FRESH INGREDIENTS I DON'T WANT THE TASTE OF TANGY BUTTHOLE IN MY DIP
>>
Jules Gouffé - Wed, 03 Jan 2018 18:05:07 EST ID:yU/V4d0T No.154035 Ignore Report Quick Reply
>>154031
quiet son, the grown ups are eating guacamole with flavor
>>
Duff Goldman - Wed, 03 Jan 2018 19:55:17 EST ID:8eaqa6FP No.154037 Ignore Report Quick Reply
>>154035
your palette must be pretty low if you need *big* flavours in anything at all in order for it to have any kind of "flavour" you can register

even lettuce has flavour. people who overlook that probably have detrimental eating habits and rely heavily on flavour enhancers.
>>
Gordon Ramsay - Wed, 03 Jan 2018 20:41:06 EST ID:yU/V4d0T No.154038 Ignore Report Quick Reply
>>154037
>even lettuce has flavour. people who overlook that probably have detrimental eating habits and rely heavily on flavour enhancers.

don't blame others on the fact that your tongue is weak

and garlic is not a *big* flavor it is a background aromatic
>>
Rachael Ray - Wed, 03 Jan 2018 20:56:26 EST ID:XiUh33qu No.154039 Ignore Report Quick Reply
>>154037
This actually brings up the age old question, "Does water have a flavor?"
>>
Geoffrey Zakarian - Wed, 03 Jan 2018 21:32:10 EST ID:NNZ5+ZCz No.154041 Ignore Report Quick Reply
>>154038
Garlic completely overpowers anything it's in you retard, it doesn't matter how refined you think you are
>>
Gordon Ramsay - Wed, 03 Jan 2018 22:16:30 EST ID:yU/V4d0T No.154042 Ignore Report Quick Reply
>>154041
so mayo kid moved on to hating garlic now lol
>>
Geoffrey Zakarian - Wed, 03 Jan 2018 23:03:46 EST ID:NNZ5+ZCz No.154044 Ignore Report Quick Reply
>>154042
I love garlic but I know it has no place in mexican food. Also i've forgotten whether that person liked or hated mayo, you've got to let that go
>>
Philippe Rochat - Wed, 03 Jan 2018 23:34:10 EST ID:Xp+KOjE4 No.154045 Ignore Report Quick Reply
>>154044
>you've got to let that go

NEVER!!!!
>>
Gordon Ramsay - Thu, 04 Jan 2018 02:26:05 EST ID:yU/V4d0T No.154046 Ignore Report Quick Reply
>>154044
we're on to you mayo kid
>>
Guillaume Fouquet de la Varenne - Thu, 04 Jan 2018 08:03:33 EST ID:GzSuhlcl No.154048 Ignore Report Quick Reply
Hey, mayo kid! Put garlic in your guac or I'll send eggs and oil to your house!
>>
Geoffrey Zakarian - Thu, 04 Jan 2018 08:15:43 EST ID:NNZ5+ZCz No.154049 Ignore Report Quick Reply
Your gay memes wont make your bastardized californian guac taste any good. Unless you like the taste of SHIT.
>>
Marie Troisgros - Thu, 04 Jan 2018 08:49:14 EST ID:21RzWgZE No.154050 Ignore Report Quick Reply
>>154031
Then why make guac at all? Lemon is pretty strong in flavor, so is onion, so are tomatoes when being compared to fucking avocados! California avocados have a slightly sweet, grassy/vegetal, creamy/buttery taste that is distinct, but somewhat bland even when overripe! That's the reason it is almost always found as a condiment/topping to compliment rather than overpower. Although Alton Brown did dedicate an Ep. of his show soley to Avocados, showcasing that they are more than capable of being the main star (avocado ice cream!) If you're really so staunch in that frame of mind, you should be following bland, basic, caveman type diet.... like the primitive beast you are. Or maybe you're a fucking undead vampire scourge!? Baby vamp gonna cry? Baby vamp want a bottle?!
>>
Geoffrey Zakarian - Thu, 04 Jan 2018 09:06:50 EST ID:NNZ5+ZCz No.154051 Ignore Report Quick Reply
>>154050
>Lemon
WRONG AGAIN FUCKO
>>
Keith Cholewinski - Thu, 04 Jan 2018 09:23:40 EST ID:6Lv8czA6 No.154052 Ignore Report Quick Reply
>>154031
>imagine having the palate of a toddler
I'm glad i'm not you.
>>
Marie Troisgros - Thu, 04 Jan 2018 09:51:53 EST ID:21RzWgZE No.154053 Ignore Report Quick Reply
>>154051
Calmer than you are....
>>
Philippe Rochat - Thu, 04 Jan 2018 10:36:42 EST ID:Xp+KOjE4 No.154054 Ignore Report Quick Reply
ITT: Americans don't know guac.

As a Spanish person and my mother knows how to make that shit and taught me how. Guac needs to be a little tangy, but just a slight you can taste. Garlic has no business in guac and if you are not putting lime and salt with a just a slight of vinegar you might as well just eat it raw.
>>
Gordon Ramsay - Thu, 04 Jan 2018 11:49:04 EST ID:yU/V4d0T No.154055 Ignore Report Quick Reply
>>154051
oh boy, you apparently handle conversation as well as you handle flavor
>>
Geoffrey Zakarian - Thu, 04 Jan 2018 17:33:45 EST ID:NNZ5+ZCz No.154056 Ignore Report Quick Reply
>>154055
I'm not going to reply seriously to someone trying to turn guacamole into hummus
>>
Guillaume Fouquet de la Varenne - Thu, 04 Jan 2018 18:38:42 EST ID:GzSuhlcl No.154058 Ignore Report Quick Reply
>>154054
Was guacamole invented in Spain? I keep forgetting.
>>
Raymond Oliver - Thu, 04 Jan 2018 18:51:11 EST ID:uG6i2rWF No.154059 Ignore Report Quick Reply
>>154054
>Spanish
>knows guac

HA
>>
Pierre Gagnaire - Thu, 04 Jan 2018 19:26:37 EST ID:Xp+KOjE4 No.154060 Ignore Report Quick Reply
>>154058
My mom is Mexican brah.
>>
Rick Moonen - Thu, 04 Jan 2018 23:06:36 EST ID:GzSuhlcl No.154061 Ignore Report Quick Reply
>>154060
Well, she is now, anyway.
>>
Pierre Gagnaire - Thu, 04 Jan 2018 23:58:38 EST ID:Xp+KOjE4 No.154062 Ignore Report Quick Reply
>>154061
I shouldn't have to mention it just because I'm Spanish does not mean I don't shit about Mexican food. 😐
>>
Thomas Keller - Fri, 05 Jan 2018 03:20:16 EST ID:yU/V4d0T No.154063 Ignore Report Quick Reply
>>154062
then why did you ever bring up you were spanish
>>
Emeril Lagasse - Fri, 05 Jan 2018 08:32:00 EST ID:+NJAlw4Q No.154064 Ignore Report Quick Reply
>>154062
fyi Spain and Mexico are two different places.
>>
Marcel Boulestin - Fri, 05 Jan 2018 09:49:12 EST ID:XcwOuMHd No.154065 Ignore Report Quick Reply
>>154064
And given that cooking is somewhat cultural, Spanish and Hispanic are two different lots of people.
>>
Alton Brown - Fri, 12 Jan 2018 02:09:19 EST ID:H+x32enS No.154110 Ignore Report Quick Reply
>>154065
Depends on where you are. In Florida a lot of the Latinos call themselves Spanish. In Texas if you call a Latino Spanish you'll get shanked.

Source: Am Mexican-American, grew up in Texas, lots of work experience with Floridians.


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