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Timeth Quet
Mon Jan 21 2013, 09:09PM


Steam Alias: Timeth Quet
Class: Your mother
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Shrimp n' Grits - Pressure cooked, Tasso Ham, Red Eye Gravy

I recently purchased a pressure cooker and have been having a blast with it. It does pretty much anything, but better. Beautiful veal stock in an hour and a half, caramelized onions in 45 minutes, beans in 15, and as featured in this recipe, grits in just 20 minutes.

My father works for Boeing who has a plant out in Charelston, SC. Once every couple or years he gets a chance to go on a business trip there and always raves about the Shrimp and Grits they have there. Wanting to do some father-son bonding with him, we decided to give it a spin using my culinary knowledge and his nostalgia for the dish.

Firstly I made a crustacean stock in the pressure cooker based off of whole shrimp still in their shells, some fennel, leek, carrot, onion, white wine, tomato paste and saffron. The grits are then directly cooked in this stock in the pressure cooker as well.

The Red eye gravy is made from rendering the fat from tasso ham, making a roux and thickening brown chicken stock, maple syrup, whole coffee beans and star anise. The resulting gravy is luxurious, and smokey with a hint of winter spice.

The shrimp are then simply sauteed with a bit of oil, lemon juice and shallot.











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Timeth Quet
Thu Mar 14 2013, 11:33PM


Steam Alias: Timeth Quet
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Ikura - Cured salmon roe, apple-miso sorbet, marinated black radish

I've been in a bit of an asian kick lately. Not necessarily the techniques, but more the texture and overall philosophy behind their flavors. There's a love for texture that western food lacks, and a love for funk and challenging flavor combinations, something I'm very fond of.

Here we have Ikura, or salmon roe that I've cured for 8 hours in soy sauce and sake. This is paired with an apple-miso sorbet. Because miso is fermented bean curd, it has this incredibly deep and complex saltiness and earthiness to it that plays well with the sweetness of the apple. This is definitely a savory sorbet, however. The sorbet was quickly made with the dry ice technique and finished with a few grams of ice cream stabilizer to allow me to keep it at room temperature without it melting instantly.

To finish, some black radish that's been marinated in fresh apple juice, rice vinegar and mirin and baby mustard greens.











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Yahoozy
Thu Mar 14 2013, 11:46PM


Steam Alias: POLICEFIGHTER
Class: Sniper
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FANCY DOESN'T EQUAL BETTER DINGUS







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Timeth Quet
Thu Mar 14 2013, 11:48PM


Steam Alias: Timeth Quet
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I'll be sure to do a peanut butter sundae next time







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DrakeMegrim
Fri Mar 15 2013, 08:24AM


Steam Alias: WD!!! Drake
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The meals look nice but lack a substantial amount of calories.







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AntiHick
Fri Mar 15 2013, 03:22PM


Steam Alias: TheAntiHick
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The things he posts are typically meant to be 1 course out of many...







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sudo kill -9
Fri Mar 15 2013, 03:55PM


Steam Alias: [BONG] sudo kill -9
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looks fucking gross to me







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AntiHick
Fri Mar 15 2013, 04:21PM


Steam Alias: TheAntiHick
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sudo kill -9 wrote ...

looks fucking gross to me

Need it deep fried with ranch dressing you fat asshole?







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Timeth Quet
Fri Mar 15 2013, 04:44PM


Steam Alias: Timeth Quet
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Fine-dining chefs and restaurants around the world weep knowing that we won't have your patronage and refined pallet gracing our dining rooms, Sudo.









[ Edited Fri Mar 15 2013, 04:51PM ]
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sudo kill -9
Fri Mar 15 2013, 05:06PM


Steam Alias: [BONG] sudo kill -9
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Timeth Quet wrote ...

Fine-dining chefs and restaurants around the world weep knowing that we won't have your patronage and refined pallet gracing our dining rooms, Sudo.

I'll still go I guess. The fanciest place I ever "ated" at was ramsays place and a place called tao. I'm just kidding, I like most of your stuff, just not the deserts .

AntiHick wrote ...

sudo kill -9 wrote ...

looks fucking gross to me

Need it deep fried with ranch dressing you fat asshole?

Minus the deep fried - yes.








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