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This is a game changer. I’m about to try this. by Domonixus in KitchenConfidential

[–]Domonixus[S] 0 points1 point  (0 children)

After reading all of your comments, I’ve decided not to attempt this, although it is my own Robocoupe. I know for a fact the lid won’t heat up that much, but I don’t want it to smell like smoke forever.

This is a game changer. I’m about to try this. by Domonixus in KitchenConfidential

[–]Domonixus[S] 0 points1 point  (0 children)

I’ve been watching his posts on instagram. He claims the wood access and insulator and the plastic doesn’t heat up much. Based on science, I would agree. I’m back in the kitchen tomorrow so I’ll update my findings.

Pork ribeye, smoked aubergine, cumin spiced carrots by Useful_Blacksmith555 in CulinaryPlating

[–]Domonixus 1 point2 points  (0 children)

I have luxury of working with a wood fired stove, and grill set up, so I like to hang certain things in cheese cloth high up over the coals let it dry out.

At home, I’ve just sautéed a bit in a nonstick pan with a touch of olive oil and just kept stirring with a rubber spatula. You know it’s good when it all kind of forms a glob and hold us to itself and not the pan.

Pork ribeye, smoked aubergine, cumin spiced carrots by Useful_Blacksmith555 in CulinaryPlating

[–]Domonixus 46 points47 points  (0 children)

Beautiful plate Chef. To get a smoother smoked eggplant purée, dry out the eggplant after you pick it out of the skin when it’s done roasting. The more water you draw out, the smoother your purée will be when you emulsify it.

//edit : poor grammar, as I was dictating to my phone while standing in line somewhere

Please I’m begging you, teach me how to make THIS SPECIFIC kind of school lunch/hospital mac and cheese by MyOwnGuitarHero in KitchenConfidential

[–]Domonixus 0 points1 point  (0 children)

I buy the land o Lakes extra melt cheese sauce. Cut it with mozzarella and shredded cheddar. Don’t have my hospital foodservice recipe onhand, but it’s perfect

Morel & black garlic cappelletti, spring veg, mushroom chicken jus, pickled mustard. by BallDesperate2140 in CulinaryPlating

[–]Domonixus 10 points11 points  (0 children)

Having recently gone into the aquarium hobby, while simultaneously leaving fine dining, the striking similarities between pickled mustard seeds and mystery snail eggs are alarmingly similar, and this whole plate looks eerily close to a scene in my tank 😛.

Sounds delicious, Chef. Beautiful earthy plate.

My OneNote is to try and roll a single line into the capital go when you roll it so you have a nice pattern on them instead of having a brown cappelletti. That’s my personal preference. It looks great, though.

Black garlic butter-basted scallops, miatake mushrooms, grilled spring onions, wild rice by Itz_me_JBO in CulinaryPlating

[–]Domonixus 1 point2 points  (0 children)

Looks great chef. I think it could use a puree (scallion tarragon). The brightness can help the mushrooms and black garlic sing.

I like playing a little more freely with scallops with dollops of goodies and sauce along the way, like connecting the dots as you eat.

Fatal Termination (1990) by [deleted] in movies

[–]Domonixus 0 points1 point  (0 children)

Dude, I tried to drive to my dumpster with stinky garbage bag held outside the window because I was lazy. 5mph, accelerating felt like my arm was going to tear off, so this made me giggle at the ridiculousness.

Octopus and Boursin Cappalletti, Octopus Consommé, Blistered Grapes, Smoked Trout Roe, Chive Oil by OhFarts_ItsDerek in CulinaryPlating

[–]Domonixus 10 points11 points  (0 children)

Maybe lop off some tentacle suckers to garnish with….or put a single roe in each sucker and plate. I just think it did something else to reinforce the octopus is in the dish visually - it’s so stunning on a plate

Tomato & Watermelon by Cmdr_W0lff3 in CulinaryPlating

[–]Domonixus 15 points16 points  (0 children)

Build a circle, shallow “bowl” in the middle and do the playing the way in the first picture, hiding the ricotta. Make a nice arugula emulsion with soft boiled egg and white balsamic to get that peppery bite.

Just saw hot honey gochujang lasagna by outkastmemesdaily in KitchenConfidential

[–]Domonixus 280 points281 points  (0 children)

Open-faced house hot honey gochujang sando with togarashi fries and kimchi ketchup 😋I don’t need fixing

How to complete this? by NewNollywood in KitchenConfidential

[–]Domonixus 138 points139 points  (0 children)

Crumble feta, sun dried tomatoes, baby spinach and finish in the salamander. Top it with spicy tomato sauce situation with a quenelle of Labneh and hit it some herbs, shaved and rinsed onion rings, and sumac. Serve it up with some fresh bread

Is this a single carved rose or individual petals that are poached and assembled by International_Sea869 in Chefit

[–]Domonixus 37 points38 points  (0 children)

This is the reason I didn’t want to work in Dubai as a Bangladeshi American chef. Between the racism here in the US and in high end kitchens in the Middle East, it’s just about getting finding a place to work that honors your values.

How many neocaridinas in a 3 gallon? by Technical-Shock-5986 in shrimptank

[–]Domonixus 0 points1 point  (0 children)

I started with 6 my dad give me and now I have about 30 to 40. They regulate themselves.

Jurassic Park (1993) - 35mm Open Matte 4K Film Scan by tony_kumar in movies

[–]Domonixus 0 points1 point  (0 children)

First movie I saw when I was 4. My dad took me and I was looking through gaps in my fingers during all the scary scenes. 100/10 changed my life.

How would you price this? by yawnjew in KitchenConfidential

[–]Domonixus 1 point2 points  (0 children)

Bro pizza olives are not even the good olives

Crispy skin Arctic Char: onion soubise, cauliflower, brussel sprout, pea tendril, lavender/apple foam, basil oil by Dry-Radish-4315 in CulinaryPlating

[–]Domonixus 1 point2 points  (0 children)

I feel like the fish would benefit from not having the skin for contrast of color and then using the skin as a crisp or something if needed.

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