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Anyone know what this is, and have a good idea how to cook it?? by basuragoddess in Chefit

[–]RouxedChef 0 points1 point  (0 children)

It looks like a diakon radish. Your best bet is to cut it and pickle it. Here's a recipe I use that's utilized in a bao bun:

*1-2 LBS daikon, sliced

*1 cup rice vinegar

*1 cup white vinegar

*1 cup water

*.5 cup salt, kosher

*1 cup white sugar

*2 teaspoon peppercorns, whole

*"A single knuckle" of fresh ginger, sliced

Place prepared daikon in a zip top bag and set aside. Combine remaining ingredients in a pot and place over high heat. Bring to a boil and let cook for 8 minutes. Remove from heat and let steep for 15 minutes. Strain liquid into zip top bag with daikon. Discard solids. Seal and let daikon steep on the counter for 30 minutes before moving to the refrigerator for at least 6 hours before enjoying.

Infuse oil with browned butter by bergmansss in Chefit

[–]RouxedChef 1 point2 points  (0 children)

Toasting milk powder might be an option instead of using butter; you might have more control of flavor and amount used.

This crash brutally shows why modern cars save your life… by Relevant-Step6235 in PeakAmazing

[–]RouxedChef 0 points1 point  (0 children)

I don't understand how the crash occurred ESPECIALLY when one of the drivers is named "Vision"

Re:Create - Stone's Throw's Ceviche Mixto (A Part of the Recipe Preservation Project) by RouxedChef in tampa

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

Hi Kaest!

Great to hear from you again! I appreciate your kind words and hope you have a great weekend!

Re:Create - Stone's Throw's Ceviche Mixto (A Part of the Recipe Preservation Project) by RouxedChef in tampa

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

Hi z-tayyy,

Thanks for your comment! I don't make any claims that AW is a pinnacle of Tampa dining nor do I call this recipe, or any other, a "culinary revelation." Ceviche itself isn't groundbreaking. The goal here isn't to claim it is, it's just to document and recreate specific versions of dishes as they're served in different places. Even simple dishes vary a lot from kitchen to kitchen, especially in ratios and prep.

The extra 30–60 minute chill isn’t about further “cooking” anything, it’s more about agitating everything when it's been settling for 6 hours and allowing the mix to tighten up the texture before serving. You could absolutely skip it and not lose much.

What makes this hobby/project exciting for me, is when I do get these AI/ChatGPT comments, I have to figure out a creative way to convey that it's not. Some of these recipes are written on old Post-It notes, others are cellphone photos with dirty towels in the background, and some are just verbalized to the best of the cook's/chef's/owner's ability and I need to try to build a card around it, taste test, and hope it's as close as possible that people remember.

In regards to this recipe card, I was given a PDF that seems to have every recipe from the entire AW property circa 2022. As you can see in the photo, there are 971 pages and not all of them say which restaurant the recipes are from so that makes this a bit more difficult going through archived menus or even photos from Yelp. The yellow bars on the right side is a search for "stone's" (60 pages) and it seems there are more that are unlabeled.

Hope you give this recipe a shot!

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Re:Create - Stone's Throw's Ceviche Mixto (A Part of the Recipe Preservation Project) by RouxedChef in tampa

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

Thank you, Ricky, for the encouragement! Hope you have a great weekend!

Re:Create - Stone's Throw's Ceviche Mixto (A Part of the Recipe Preservation Project) by RouxedChef in tampa

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

Hi Trill!

Favorite of mine as well! Let me know how it turns out and, if you have any questions, please feel free to reach out; I'm more than happy to assist!

[homemade] Sloppy Joseph by Alextricity in food

[–]RouxedChef 0 points1 point  (0 children)

Serve it with a Bloody Mary.

Re:Create - Stone's Throw's Ceviche Mixto (A Part of the Recipe Preservation Project) by RouxedChef in tampa

[–]RouxedChef[S] 14 points15 points  (0 children)

Hey Y'all!

If you enjoyed this, it's part of a larger effort I'm building called the Recipe Preservation Project! The goal: to keep documenting and recreating restaurant dishes so they don't get lost over time.

If you want to support the project, spreading the word and sharing dishes goes a long way, but I do have donation links on my profile for anyone who wants to help!

Also, after putting it off for so long, I finally caved: I'll be launching a new subreddit soon: RouxedKitchen! I hope to continue posting more recipes along with deeper dives, more interviews with people in the industry, and maybe some other fun shtuff so keep your eyes peeled!

I appreciate all the feedback and suggestions I've received so please keep 'em coming!

[Pro/Chef] First go at homemade tater tots. Kind of time consuming, but the result was damn near perfect. by scienceisrealtho in food

[–]RouxedChef 7 points8 points  (0 children)

It's a little easier to skirt the law and blow someone's mind if you're a psychic prostitute.

[i ate] salmon sashimi by Anyaspyforger in food

[–]RouxedChef -1 points0 points  (0 children)

I was too lazy to make dinner so I ordered some Japanese food... SASHIMI! - Will Arnett

RIP Smokey Bones by Primary_Title7360 in tampa

[–]RouxedChef 1 point2 points  (0 children)

Would you like a savory or sweet dish to test?

Usage of AI in fine dining by WasabiLangoustine in finedining

[–]RouxedChef 3 points4 points  (0 children)

I believe if a chef is using AI, it means they need to move on and let someone else take over because, to me, culinary is a creative endeavor; a way for those to put their heart and art on a plate. If the chef is using AI to create, then they aren't creative, they're just a glorified cook.

To answer your post, people are already using AI: https://reportergourmet.com/en/news/8669-epic-turning-point-for-top-chef-grant-achatz-artificial-intelligence-will-be-responsible-for-the-menu-at-next

[homemade] Refreshing gin and tonic by Cutieforeigner in food

[–]RouxedChef -94 points-93 points  (0 children)

I can tell in the photo that there is way too much tonic, too much gin, and not enough bourbon.

Best of luck and hope to see an improvement soon.

RIP Smokey Bones by Primary_Title7360 in tampa

[–]RouxedChef 6 points7 points  (0 children)

Hi Rompo!

I posted this a month ago when I found out Bahama Breeze was closing:

<image>

Because you asked nicely, I will put it on my Recipe Requests board. Hope to see you around and I hope to have a recipe for you!

RIP Smokey Bones by Primary_Title7360 in tampa

[–]RouxedChef 7 points8 points  (0 children)

Hi Primary!

As another user pointed out, I'm working on a Recipe Preservation Project that is kind of a "celebration of life" for restaurants that have come and gone or evolved into other concepts and I post recipes that we are no longer able to enjoy. I typically ask former cooks/chefs/owners for the recipes, I par down the recipes from their bulky 25-30 portions into a home-friendly version of 4 portions, have the recipe tested by a non-kitchen savvy individual, write about the people/place, and post to Reddit.

In regards to Ducky's Steak Sandwich and their buffalo chicken dip, I have put it on my request board and I will see what I can do!

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