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HMS Enterprize 1774 Scale Scale 1/160 Midships Cross Section

What ho, shipmates.....

Unfortunately, I couldn't work on my HMS Enterprise at all last week because I had to prepare for my fine dining exam and had to put everything else on hold. I hope you're not mad at me, but I wanted to at least show you a picture of my "amuse-gueule," which was very well received by all the guests and examiners. Because it's like model building... only edible... ;)

It consists of a baked rice pillow topped with yuzu gel, wakabe (seaweed salad), a green Granny Smith apple pickled in kokuma, topped with Norwegian wild salmon twisted into a rose, marinated and rounded off with paprika... garnished with nasturtium... It's sooooo delicious...:DThumbsup

I also had a visit from my engineer, who had technically approved one of the dinghies... He was satisfied, by the way, and said I could launch the dinghy... ...

Take a look at the pictures...


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And here is my engineer on his inspection tour...
I just wanted to show you what the tiny dinghy looks like with a human figure in it... I think it's just great, and it's hard to believe that it's really that small...;)

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You are man of MANY talents!!! DO NOT GIVE OUT YOUR ADDRESS---- If you do, you may get some unexpected company for dinner. (me!!!) When I see 3 star Michelin presentations my mouth starts watering. Bet you could have completed well against Joël Robuchon in a contest. Now time for a late breakfast/early lunch with plain old homemade gravlax on a bagel.
Allan
 
AllanKP69 said:
You are man of MANY talents!!! DO NOT GIVE OUT YOUR ADDRESS---- If you do, you may get some unexpected company for dinner. (me!!!) When I see 3 star Michelin presentations my mouth starts watering. Bet you could have completed well against Joël Robuchon in a contest. Now time for a late breakfast/early lunch with plain old homemade gravlax on a bagel.
Allan
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Hey Allan,

You're wonderful!! :D Thumbsup

Thank you very much for your compliment... I love cooking, and yes, I think I'm pretty good at it, without wanting to exaggerate... I think I can easily make the mashed potatoes that Joël Robuchon made famous. At least that's what my son and wife say...;) I think I'm better at cooking than I am at building models... But I love both very much... I love salmon and tuna very much... Bon appétit, my friend...
 
AllanKP69 said:
You are man of MANY talents!!! DO NOT GIVE OUT YOUR ADDRESS---- If you do, you may get some unexpected company for dinner. (me!!!) When I see 3 star Michelin presentations my mouth starts watering. Bet you could have completed well against Joël Robuchon in a contest. Now time for a late breakfast/early lunch with plain old homemade gravlax on a bagel.
Allan
Click to expand...
I had to look up gravlax. ROTF Mmm, beats my cream cheese.
 
Neil_jo said:
And I had to look up the mashed potato recipe.
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Hey Neil,

Once you have the recipe, you can try making the mashed potatoes yourself... They taste really delicious. They're creamy and not as firm as usual. The difference is in the taste! So go ahead and give them a try! Once you've made them, let me know what you think of the mashed potatoes. I'm curious...:DThumbsup
 
RussF said:
I had to look up gravlax. ROTF Mmm, beats my cream cheese.
Click to expand...
Here is just a brief note about Joël Robuchon;

He was considered a pioneer of "nouvelle cuisine" and one of the most important chefs in French cuisine alongside Alain Ducasse and Marc Veyrat. His restaurants were spread across the globe: Paris, Macau, Hong Kong, London and Montreal. He received his first Michelin star in 1978, and his restaurants were awarded a total of 32 stars. In 1990, GaultMillau named him "Chef of the Century". In the broadest sense, Robuchon has God to thank for ending up in the kitchen. Raised as a strict Catholic, the boy was actually supposed to become a priest. During his training, he helped prepare meals – and thus discovered his passion for gastronomy.
In the 1980s, he became famous for his mashed potatoes, for which he used potatoes and butter in a 1:1 ratio. Everyone wanted to try his mashed potatoes because they were so creamy... They really do taste delicious. But they're a calorie bomb...ROTF:eek:
 
GIG1810 said:
Here is just a brief note about Joël Robuchon;

He was considered a pioneer of "nouvelle cuisine" and one of the most important chefs in French cuisine alongside Alain Ducasse and Marc Veyrat. His restaurants were spread across the globe: Paris, Macau, Hong Kong, London and Montreal. He received his first Michelin star in 1978, and his restaurants were awarded a total of 32 stars. In 1990, GaultMillau named him "Chef of the Century". In the broadest sense, Robuchon has God to thank for ending up in the kitchen. Raised as a strict Catholic, the boy was actually supposed to become a priest. During his training, he helped prepare meals – and thus discovered his passion for gastronomy.
In the 1980s, he became famous for his mashed potatoes, for which he used potatoes and butter in a 1:1 ratio. Everyone wanted to try his mashed potatoes because they were so creamy... They really do taste delicious. But they're a calorie bomb...ROTF:eek:
Click to expand...
I recently read an article that was pushed to my g00gle feed about the 5 best mashed potato recipes. That one was in it, but I didn't connect the name from your post. Don't get me wrong - I love butter, but Wow! Definitely won't be telling my cardiologist about that one! Kind of reminds me of the deep fried butter on a stick they serve at fairs in our deep south. :eek:
 
RussF said:
I recently read an article that was pushed to my g00gle feed about the 5 best mashed potato recipes. That one was in it, but I didn't connect the name from your post. Don't get me wrong - I love butter, but Wow! Definitely won't be telling my cardiologist about that one! Kind of reminds me of the deep fried butter on a stick they serve at fairs in our deep south. :eek:
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Hey Russ,

No worries, I understand! That's crazy, so much butter! So much for French cuisine being light. The French traditionally add lots of wine and butter to enhance the flavour. I only use a third of the butter in my mashed potatoes and for cream I use fresh whole milk with only 3.5 per cent fat instead of 32 per cent cream. That's significantly less. But it also depends on the technique! And I know how to do it!

I love potatoes and mashed potatoes too...
 
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