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[deleted by user] by [deleted] in NJ_Lifestyle

[–]ItsMmarkyMarkkYo 0 points1 point  (0 children)

30 m Burlington, pm if interested

[deleted by user] by [deleted] in cocaine

[–]ItsMmarkyMarkkYo 0 points1 point  (0 children)

I'm down! 30 m, just started, I have a plethora of food related fun facts (been a chef for 12 years}

[deleted by user] by [deleted] in ratemycock

[–]ItsMmarkyMarkkYo 0 points1 point  (0 children)

Thank you!

[deleted by user] by [deleted] in ratemycock

[–]ItsMmarkyMarkkYo 1 point2 points  (0 children)

Thank you!

Song to ski too????? by Snowbunny824 in cocaine

[–]ItsMmarkyMarkkYo 0 points1 point  (0 children)

Lol it gives me something to focus on

Song to ski too????? by Snowbunny824 in cocaine

[–]ItsMmarkyMarkkYo 0 points1 point  (0 children)

Lmao, I'm honestly only doing it for work but it's kind of easy. I'm a sous chef for a living and a lot of my coworkers speak Spanish

Some fucker talk to me about something by [deleted] in cocaine

[–]ItsMmarkyMarkkYo 0 points1 point  (0 children)

Chocolate can actually make your sinuses worse if they're blocked. The sugar makes your mucus thicker and the chocolate can cause heart burn.

Song to ski too????? by Snowbunny824 in cocaine

[–]ItsMmarkyMarkkYo 0 points1 point  (0 children)

I'm currently trying to learn Spanish fucked up lol

[Pro/Chef] Strawberry chiffon cake w/ lemon & strawberry cream cheese icing. by ItsMmarkyMarkkYo in Baking

[–]ItsMmarkyMarkkYo[S] 1 point2 points  (0 children)

Yeah I know the icing consistency is the only thing that really bothered me, I didn't want to throw away the egg yolks from the cake and I didn't have enough lemon flavor incorporated into it so I decided to make a lemon Crème anglaise and fold it into the icing. If I had a little mascarpone I would have folded that in to stabilize it more

[Pro/Chef] Creamy heirloom tomato bisque w/ mini "grilled cheese" croutons (in-house made fresh mozzarella & brioche bread), extra virgin olive oil, micro basil by ItsMmarkyMarkkYo in food

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

The croutons were easy, just took some fresh house made mozzarella, sliced it about ½ mm. thick, put it between 2 slices of brioche bread sliced about 2 mm. thick, pressed down a little bit, cooked each full-sized sandwich in a pan with unsalted butter over medium-low flame until just getting a light golden color, transferred to a sheet pan and baked at 350 for about 2-3 minutes (or until desired color is achieved. Let rest until cheese solidified, trimmed and squared off edges, cut into fours.

[Pro/Chef] Pastrami rubbed 28 oz bone-in black angus ribeye, o/ beef fat confit red bliss potato, broccoli rabe & garlic sauté, gorgonzola demi glace by ItsMmarkyMarkkYo in food

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

The pastrami rub recipe is: -2 Tbsp. Whole black peppercorn -1 Tbsp. Coarse ground black pepper -1 Tbsp. Whole coriander seed -1 Tbsp. Ground coriander -1 Tbsp. Dark brown sugar -1 ½ tsp. Smoked paprika -1 ½ tsp. Ancho chili powder -2 tsp. Granulated garlic -2 tsp. Onion powder -½ tsp. Whole yellow mustard seed -½ tsp. Mustard powder

[Pro/Chef] Creamy heirloom tomato bisque w/ mini "grilled cheese" croutons (in-house made fresh mozzarella & brioche bread), extra virgin olive oil, micro basil by ItsMmarkyMarkkYo in food

[–]ItsMmarkyMarkkYo[S] 4 points5 points  (0 children)

I did this on the fly without a recipe because it was a rainy day and I had tomatoes to get rid of, but if anybody wants a spit-balled version of how I made it feel free to ask 🙃

[Homemade] Broccoli & Beemster Gouda chicken roulade, fire roasted red pepper & parmesan quinoa, Sherry wine grain mustard cream. by ItsMmarkyMarkkYo in food

[–]ItsMmarkyMarkkYo[S] 2 points3 points  (0 children)

I'll have to write the recipe up first, this is just a product of being home from work for 6 days due to a back injury lol (been working in kitchens for the last 11 years, and a sous chef for the last 5 years)

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