Hey /ck. So, I've decided I'm gonna make some seabass, served with basmati rice, langoustines, prawns, chiffonade of red cabbage and speck, white wine sauce, beetroot and broccoli.
Then I decided to challenge myself; I bought a giantass knife a while ago that I don't use for anything except carving meats because it's too clumsy. But fuck that! It was expensive! I'm going to use this 13-inch bowie knife to do all the prep for this dish, and see how it turns out. This might turn into a gore thread. Wish me luck!
>>7331765
>he buys basmati in a small bag instead of a 5kg sack
>>7331765
>langoustines
those are shrimp fám
it even says shrimp on the container
>>7331773
>buying poverty rations
>>7331765
>seabass
you mean Patagonia toothfish bruh?
>>7331775
>not buying something you will use at a discounted price
>>7331773
>5kg
>not 10kg
>not just buying sushi rice because it's the best kind of rice and goes with almost everything
Forgot to mention, I'm adding prawns and brown shrimp too. Goddamn this is fiddly.
>>7331774
Yeah, in the OP pic it's shrimp, but I'm pretty sure these magnificent sonsabitches are langoustine. Couldn't fit them and the prawns in the original pic.
>>7331850
Fuck forgot pic.
Again, fiddly as fuck. Almost took a fingernail off.
Using the heads of the prawns and langers to make a stock for the sauce.
On the boil for 20 mins with some tarragon, smells good.
Is this some kind of Euro gumbo?
>>7331855
ew dude are those lobsters emaciated or something? whats wrong with them
>>7331865
>literal eyeball flavor stock
Absolutely disgusting
>>7331765
>cream substitute
Disgusting
>>7331884
Huh, was I not supposed to use the heads? Always figured that was what was used, not like the shells would have much flavour. Oh well. Smells alright, I'll see how it tastes when it's done reducing.
Yeah, this knife is not the best for fine work.
>>7331912
Of course you're supposed to use the heads. That guy is just squeamish.
>>7331912
I think you are supposed to use the heads. You use the heads of fish for stock too so I don't see why it'd be different.
Having said that though, once I got the hang of it the shallots turned out reasonably thin.
>>7331765
>ITT
>Mixing shit together just for the hell of it
>>7331847
Fat people are gross. Please lose some weight.
>>7331940
he's a big guy
>he shops at morrisons
>>7331977
Better than Asda!
>>7331940
I flatly refuse to stop gorging myself on delicious scrummy numnums. Begone with you.
Did you die Op?
>>7332089
Nope, just finished eating. Anyway, from where I left off:
Sweating the shallots for the sauce in goats butter.
>>7331977
Nothing wrong with Morrisons. They do reasonable food at decent prices. I got the crustaceans from my local fishmonger though, he's a pretty chill fella.
Starting off the red cabbage and mushrooms.
Descaling and deboning the fish. Was not easy with that knife, tore up the skin some and had to trim it.
If you do not look like a prancing lala homosex whilst dusting the fish, you are doing it wrong.
I just dropped the (sea)bass. Ah? Ah? Get it?
Yes I am single.
Just added the stock to the reduced wine, threw in some dill. Smelling mighty fine.
Forgot to take a pic of the turned beets when I did them, here's a shot of them in the pan.
Starting to plate up.
Stage two, gotta work quickly.
And here we go! Had it with a glass of cava, turned out pretty darn nice. The beetroot didn't mesh as well as I thought it might, will definitely give it a miss next time, but the rest was pretty solid.
>>7332169
That look good Op, even with using a flunky knife it came out well. What kind of plate is that?
>>7332190
It's a piece of slate. Used to be a thing in fancypants restaurants a few years back. I bought a few just cos I liked the look of them.
ON A FUCKING SLATE.
I CAME TO FIND THIS FUCKING POST JUST TO FUCKING RIP YOU
>>7332575
I wonder who could be behind this post
>>7332575
You felt compelled to come find me? I'm flattered. JSYK, not a single drop of sauce nor grain of rice was spilt. And you're kind of playing it fast and loose with the word 'rip' there.
>>7331811
I buy 5lb instead of 10lb just in case I get bored of a certain type of rice after 5lb's. (5kg is about 11 pounds)
>>7331860
w-who's taking the pictures
>>7332663
A timer probably
>>7332646
Yeah OP. Eat your fucking greens
>>7332663
I tried to duct tape my phone to my face to get some POV shots, but it didn't work.
Faggot ass knife. Decent ish food. 5/10.
>>7331860
Why the fuck are you using such a big fuck off knife for such delicate work?
>>7331811
>not just buying sushi rice
Basamati is superior to sushi for literally all purposes except plain as an accompaniment.
>>7334016
See Op.
>>7331765
>langoustines
>prawns
Where? I see salad shrimp.
>>7331938
>Mixing shit together just for the hell of it
baka desu senpai... this thread probably bumped off a mcdonalds thread too
>>7334016
big guy needs a big knife
good looking food OP
>>7331765
>prawns
Those are bay shrimp, not prawns.
Otherwise you're doing about 50x better than most people on this board. This board is depressing most of the time.
Is that a fucking bottle opener at the end of the blade? Surprisingly good thread considered the knife.
>>7334924
Yeah I know, couldn't fit the prawns or langoustine in the pic. Thanks though senpai.
>>7334935
Nah bruh it's just an oversized Bowie knife. Fucker weighs just over 2 pounds, it's a bitch to control. Kinda fun to use though.
>three kinds of fish
>two pieces of asparagus
>two florets of broccoli
op im begging you
>>7336590
Actually, 4 kinds of fish my brother. Well, seafood. And don't forget the cabbage and the beetroot.
>>7331940
We wouldn't have all the best food we have today if not for fatties. The best chefs and culinary inventors were either fat or trained by fatties. I still respect a bit of chub on anyone who cooks alot or works in the industry, but obese people are gross. No sympathy for those stereotype USA monsters with blubber spilling over the sides of their scooters.
>>7331860
Dude hold the knife closer to the tip
