Discord ID: 338763700750123009
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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!
Average day in the life:
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
Hey guys and gals being a 1st generation Frenchman 🧀 🍷 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.
@Louis Loire - NY you're going to love this... This morning I baked a loaf of Bordelaise
How have no women posted in here yet?
Also, your bread looks so light and airy. I'm jealous. I'm still trying to get the hang of baking
@Erika It's all in the technique... recipes don't help much unless you understand how bread works (kneading, proofing, gluten development, fermentation, etc.)
Roast cumin and paprika chicken, y'alllllll 👩🏼🍳
Man that looks incredible
This nigg at my work pronounces carbs curbs
@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.
this video goes over some of these principles, if you REALLY want to get into bread baking I highly recommend this book https://www.amazon.com/Fundamental-Techniques-Classic-Bread-Baking/dp/158479934X
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
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.
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
@Marius yes, please. Share your recipes for fermentation. I love all fermented and/or pickled veggies.
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
Some bread I made just a peasant loaf
Just made some fajitas for dinner this is why we don't need muh ethnic food we have recipes
The best food is European anyway
Sorry not sorry
asian food's pretty good, tho
Anyone like Thai food?
My wife and I love it... also indian food
Very fond of Indian food
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
Should rename this channel #foodporn
thai food is great and healthy
but Euro food is best by far
I'll post my recipe for a fish head tom yum coconut soup. Sooo good
that sounds fantastic
@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.
simple Euro recipes require excellent ingredients that is the only thing that can be hard
Exactly. It's mostly peasant food. I think the simplicity of Euro food is what makes it so good.
as Gordon Ramsey would say SIMPLE RUSTIC QUALITY INGREDIENTS lol
This is how they STILL do it in France
you have local markets and bakers and you buy fresh baked bread every morning
And you eat meals with others... it's a beautiful tradition
@Louis Loire - NY lmao Gordon is my muse. I love that dude. Inspiring cooking.
plus mostly everyone in France cuck or non cuck is woke on the Monsanto question
makes a massive difference
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
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
Tartine bread in San Francisco is nationally renowned for their modern approach to old world techniques with baking.
For all of you home bakers I highly recommend their book https://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413
Everything I know about bread is here.
The guy who wrote it is named Chad... nuff said
The Chad Baking
Dude we're gonna have such awesome food in the ethnostate
we do really have to get together and film some cooking alt right style I think that could catch on
there are a few good youtube channels I follow European Kitchen being one
I'm a manager at a McDonalds, I"m the real cook :^) :^) :^)
@Louis Loire - NY first step, turn on the gas. Gonna want that oven real hot folks
616 all day baby
That bread looks so good 😋
Anyone got any great steak marinade recipes they'd like to share?
What kind of flavor profile are you going for, my dude?
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.
Have you ever used fish sauce?
= 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
Whisk the sugar around in the sauce, and as it sits it'll slowly dissolve in.
I have actually never cooked with Fish Sauce. I definitely have to try it out
A sidenote on soy, use it conservatively as it is likely that it lowers testosterone.
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
Hungarian Cucumber and Tomato Salad
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.
Alternatively, have a box of disposable gloves handy in your kitchen.
It looks refreshing af
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!
@Alexander B. - SC the salad contains
◾️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.
◾️1 and a half yellow onions thinly sliced and rinsed in ice water.
◾️1lb of cherry tomatoes, halved.
◾️8oz of sour cream.
◾️the juice of one lemon + half the lemon zest.
◾️fresh dill, 1 minced garlic clove, smoked paprika, salt, and pepper to taste. Let sit in the fridge overnight!
My Polish grandma taught me the recipe and she learned it from her mom. Seriously my favorite salad. Extremely refreshing.
Damn, that sounds and looks delicious
Definitely going to give it a try
Just started my Bavarian beer and sauerkraut roast.
Strategically placed basil.
That thing on top is actually a Bay Leaf
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.
It's in a crock pot I'm sure the flavors will intermingle by themselves.
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