Discord ID: 338763700750123009

982 total messages. Viewing 100 per page.
Page 1/10 | Next

2017-07-23 22:37:46 UTC

Hello, budding culinarians, my name is Alexander and this is where I'll be helping all of you explore the joys of cooking. A bit about myself, I've been a chef in some form or fashion for about 7 years now and have worked with ingredients of the highest and lowest caliber. I've performed almost every fundamental cooking technique from pickling, fermenting, drying, and curing to searing, braising, grilling, broiling, roasting, baking, and poaching. Currently I'm working in a farm-to-table restaurant that specializes in ingredient focused food, and uses international influence. I'm going to be doing periodic blurbs that will begin from the most fundamental and basic techniques of cooking, all the way to the more advanced forms of the craft. At any point in time please come forward and share anything food related. These things can be stories about an unforgettable dining experience, questions about why your fish skin won't sear correctly, cook books that you'd like to read, to chefs you admire. I'll also be teaching you guys the importance of quality ingredients as well as things like knife skills and the fundamentals of taste and flavor. Remember lads, you are what you eat. And the brick and mortar of a healthy mind, body, and soul are all made of food at one point. So, with that said, let's get cooking!

2017-07-23 22:42:17 UTC

Average day in the life:

2017-07-24 20:07:54 UTC

Hey I'm Marlow and I also have a deep passion for cooking and nutrition, especially in preparing traditional vegan dishes from all around the world. I'm not 100% pure vegan but this is where my goals lie mostly (for health reasons, not necessarily for ethical ones).

Anyway, if that's what you're into and you want to get better at it I can offer some advice, but mostly I'm here to learn and absorb great ancestral wisdom from all of you

2017-07-24 20:23:12 UTC

Hey guys and gals being a 1st generation Frenchman ๐Ÿง€ ๐Ÿท I naturally know how to cook. If anyone needs help to not eat zog fuel and cook some basic dishes please don't be afraid to ask. Or even more complex stuff making dinner for a date or for your family, the only way to learn how to cook is at least try.

2017-07-24 20:32:28 UTC

@Louis Loire - NY you're going to love this... This morning I baked a loaf of Bordelaise

2017-07-24 20:32:35 UTC

2017-07-24 20:33:52 UTC

How have no women posted in here yet?

2017-07-24 20:34:25 UTC

Also, your bread looks so light and airy. I'm jealous. I'm still trying to get the hang of baking

2017-07-24 20:35:21 UTC

@Erika haha we just opened the server 30 mins ago

2017-07-24 20:35:32 UTC

@Erika It's all in the technique... recipes don't help much unless you understand how bread works (kneading, proofing, gluten development, fermentation, etc.)

2017-07-24 20:35:47 UTC

Roast cumin and paprika chicken, y'alllllll ๐Ÿ‘ฉ๐Ÿผโ€๐Ÿณ

2017-07-24 20:35:56 UTC

Man that looks incredible

2017-07-24 20:38:30 UTC

This nigg at my work pronounces carbs curbs

2017-07-24 20:38:51 UTC

(oven react)

2017-07-24 20:39:00 UTC

@Deleted User excuses lol

2017-07-24 20:39:57 UTC

@Marlow thank you! yeah, I haven't gotten the hang of all of that. I'm more of a savory food cook. Oddly enough, the only thing I can bake like a pro are French macarons.

2017-07-24 20:40:47 UTC

@Erika this is kind of what I'm talking about

2017-07-24 20:41:24 UTC

@Alexander B. - SC I had no idea. breddy cool

2017-07-24 20:41:39 UTC

this video goes over some of these principles, if you REALLY want to get into bread baking I highly recommend this book

2017-07-24 20:42:04 UTC

if anyone is into fermentation I've recently gotten into that. I've made a few batches of sauerkraut and kimchi with my 10L crock

2017-07-24 20:42:27 UTC

I want to get into bread baking, but I also don't want to weigh 200lbs and live in a constant state of carb coma. The struggle is real.

2017-07-24 20:43:00 UTC

@Marlow do you bake using sourdough bread?

2017-07-24 20:43:02 UTC

I know what you mean.... luckily it's prohibitively complex enough to the point where I only bake a loaf every two weeks or so

2017-07-24 20:43:16 UTC

@Marius yes, please. Share your recipes for fermentation. I love all fermented and/or pickled veggies.

2017-07-24 20:43:26 UTC

yeah bordelaise is like a mild sourdough, you use a bit of your own sourdough starter, not as much as you would in a true sourdough

2017-07-24 20:50:13 UTC

2017-07-24 20:50:21 UTC


2017-07-24 20:50:22 UTC

Some bread I made just a peasant loaf

2017-07-24 20:50:41 UTC


2017-07-24 20:51:36 UTC

Just made some fajitas for dinner this is why we don't need muh ethnic food we have recipes

2017-07-24 20:51:42 UTC

2017-07-24 20:52:00 UTC

The best food is European anyway

2017-07-24 20:52:08 UTC

Sorry not sorry

2017-07-24 20:52:15 UTC

asian food's pretty good, tho

2017-07-24 20:52:24 UTC

Anyone like Thai food?

2017-07-24 20:52:36 UTC

My wife and I love it... also indian food

2017-07-24 20:52:52 UTC

Very fond of Indian food

2017-07-24 20:53:07 UTC

basically if you're going to make anything vegan taste good, you're going to need to look into Indian and Asian techniques and flavors

2017-07-24 20:53:31 UTC

Should rename this channel #foodporn

2017-07-24 20:53:34 UTC

thai food is great and healthy

2017-07-24 20:53:40 UTC

but Euro food is best by far

2017-07-24 20:53:55 UTC

I'll post my recipe for a fish head tom yum coconut soup. Sooo good

2017-07-24 20:54:34 UTC

that sounds fantastic

2017-07-24 20:55:44 UTC

@Louis Loire - NY for real. My grandma taught me a lot of Polish recipes. Some nights I just have to have a Polish meal of latkes, golabki, pierogies, and kielbasa.

2017-07-24 20:57:36 UTC

simple Euro recipes require excellent ingredients that is the only thing that can be hard

2017-07-24 20:58:15 UTC

Exactly. It's mostly peasant food. I think the simplicity of Euro food is what makes it so good.

2017-07-24 21:00:19 UTC

as Gordon Ramsey would say SIMPLE RUSTIC QUALITY INGREDIENTS lol

2017-07-24 21:00:35 UTC

This is how they STILL do it in France

2017-07-24 21:00:51 UTC

you have local markets and bakers and you buy fresh baked bread every morning

2017-07-24 21:01:18 UTC

And you eat meals with others... it's a beautiful tradition

2017-07-24 21:01:39 UTC

@Louis Loire - NY lmao Gordon is my muse. I love that dude. Inspiring cooking.

2017-07-24 21:02:04 UTC

plus mostly everyone in France cuck or non cuck is woke on the Monsanto question

2017-07-24 21:02:11 UTC

makes a massive difference

2017-07-24 21:02:45 UTC

When I visited NYC, the farmers markets they had every weekend were amazing. We have some farmers markets with decent produce and meats here in Florida, but nothing like NY

2017-07-24 21:04:57 UTC

I go very often its the only place to get real stuff and raw milk or at least low temp pasteurized most people don't realize once you get about 45 mins north of the city NY turns into farms

2017-07-24 21:05:40 UTC

Tartine bread in San Francisco is nationally renowned for their modern approach to old world techniques with baking.

2017-07-24 21:06:25 UTC

For all of you home bakers I highly recommend their book

2017-07-24 21:06:46 UTC

Everything I know about bread is here.

2017-07-24 21:06:50 UTC

The guy who wrote it is named Chad... nuff said

2017-07-24 21:07:36 UTC

The Chad Baking

2017-07-24 21:09:08 UTC

^ new alt-right baking channel featuring @Marlow @Louis Loire - NY and @Alexander B. - SC

2017-07-24 21:09:31 UTC

Dude we're gonna have such awesome food in the ethnostate

2017-07-24 21:10:07 UTC

we do really have to get together and film some cooking alt right style I think that could catch on

2017-07-24 21:10:25 UTC

there are a few good youtube channels I follow European Kitchen being one

2017-07-24 21:12:55 UTC

I'm a manager at a McDonalds, I"m the real cook :^) :^) :^)

2017-07-24 21:13:29 UTC

@Louis Loire - NY first step, turn on the gas. Gonna want that oven real hot folks

2017-07-24 21:14:32 UTC

616 all day baby

2017-07-24 23:05:21 UTC

That bread looks so good ๐Ÿ˜‹

2017-07-27 01:59:09 UTC

Anyone got any great steak marinade recipes they'd like to share?

2017-07-27 02:50:56 UTC

What kind of flavor profile are you going for, my dude?

2017-07-28 02:07:23 UTC

I've been big into the soy sauce based stuff lately, like last week I did a soy ginger marinade with some chili garlic in it that turned out pretty awesome.

2017-07-28 04:48:24 UTC

Oosh nice

2017-07-28 04:48:42 UTC

Have you ever used fish sauce?

2017-07-28 04:50:07 UTC

= parts "three crabs" brand fish sauce and sugar. Then add minced ginger/garlic/shallot/scallion/mint/basil makes for an amazing marinade if you enjoy Asian flavors

2017-07-28 04:51:39 UTC

2017-07-28 04:53:23 UTC

Whisk the sugar around in the sauce, and as it sits it'll slowly dissolve in.

2017-07-28 04:55:45 UTC

I have actually never cooked with Fish Sauce. I definitely have to try it out

2017-07-28 04:57:04 UTC

A sidenote on soy, use it conservatively as it is likely that it lowers testosterone.

2017-07-28 13:44:10 UTC

Fish sauce is one of my favorite things to use as a marinade. You can't substitute the flavor of fish sauce with anything else. It's really unique, especially if you love those Asian flavors as much as I do

2017-07-29 03:09:53 UTC

Hungarian Cucumber and Tomato Salad

2017-07-29 05:56:00 UTC

Hard earned Pro-Tip: Wash your hands immediately after cutting or handling any kind of hot pepper, especially if you plan on scratching yourself at any point in the near future.

2017-07-29 05:56:25 UTC

Alternatively, have a box of disposable gloves handy in your kitchen.

2017-07-29 05:57:19 UTC

@Erika you gotta tell me what's going on with that dish

2017-07-29 05:57:29 UTC

It looks refreshing af

2017-07-29 05:58:20 UTC

And, yeah, can confirm. Not to be too graphic, but many a line cooks have fallen victim to the fatal error of processing peppers and then taking a bathroom break. Sad!

2017-07-29 06:38:23 UTC

@Honneur et Patrie don't forget the sesame oil!

2017-07-29 12:16:30 UTC

@Alexander B. - SC the salad contains
โ—พ๏ธ3 cucumbers (seeded and mostly peeled). The English cucumbers weren't on sale, so I had to buy the hothouse cukes which require more prep to avoid them getting soggy in the salad.
โ—พ๏ธ1 and a half yellow onions thinly sliced and rinsed in ice water.
โ—พ๏ธ1lb of cherry tomatoes, halved.
โ—พ๏ธ8oz of sour cream.
โ—พ๏ธthe juice of one lemon + half the lemon zest.
โ—พ๏ธfresh dill, 1 minced garlic clove, smoked paprika, salt, and pepper to taste. Let sit in the fridge overnight!

2017-07-29 12:17:07 UTC

My Polish grandma taught me the recipe and she learned it from her mom. Seriously my favorite salad. Extremely refreshing.

2017-07-29 12:57:14 UTC

Damn, that sounds and looks delicious

2017-07-29 12:57:42 UTC

Definitely going to give it a try

2017-07-29 14:49:17 UTC

Just started my Bavarian beer and sauerkraut roast.

2017-07-29 14:49:21 UTC


2017-07-29 15:01:37 UTC


2017-07-29 15:05:44 UTC

2017-07-29 15:14:36 UTC

Strategically placed basil.
Looks dank.

2017-07-29 15:14:48 UTC

Would devour

2017-07-29 15:15:07 UTC

That thing on top is actually a Bay Leaf

2017-07-29 15:19:50 UTC

There's also a layer of Pearl Onions under all the kraut. I wonder if I should have mixed them, but I don't think it will make any difference.

2017-07-29 15:20:47 UTC

It's in a crock pot I'm sure the flavors will intermingle by themselves.

982 total messages. Viewing 100 per page.
Page 1/10 | Next