Do you find cooking and scale modeling are similar?

MrNatural

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I cook for a living and I completely understand what you're trying to get across here. Presentation is everything. When I build models I try to make sure that all the fundamentals are taken care of all the little things, the fit and finish. Those little bumps and gaps and seems I need to make sure they are all taken care of. When I go to work and cook for my customers, its the same thing, every plate needs to be perfectly cooked and plated before it reaches their table. Keep cooking. Cooking is alchemy. We are Wizards.
 

MrNatural

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Hope this gets you hungry...think of this as a BLT.

View attachment 254
This is a interesting version of a caprese salad. I would definitely eat this. If I might critique you a bit. The nice thing about caprese is having a bite of all the ingredients together and this looks slightly bulky. Also you dont have the balsamic vinairgrette present. Maybe you had it off to the side or something I dont know..But slicing the cherry tomatoes and sausage a little thinner and drizzling the vinairgrette all over the dish would take this dish a next step. Nice to see a fellow foodie on here.
 

Blackbeard

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This is a interesting version of a caprese salad. I would definitely eat this. If I might critique you a bit. The nice thing about caprese is having a bite of all the ingredients together and this looks slightly bulky. Also you dont have the balsamic vinairgrette present. Maybe you had it off to the side or something I dont know..But slicing the cherry tomatoes and sausage a little thinner and drizzling the vinairgrette all over the dish would take this dish a next step. Nice to see a fellow foodie on here.
Great feedback. Some of the folks attending the little siore are allergic to sulfites, so I tend to be careful for their sake with dressings etc.
 

ssgteverett

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Nicely Done... An 'eye-to-detail', as one would say. For 'us' [wife and I], it's pretty basic & simple; However, on those 'special' occasions/events, for Family and friends, it's all out... The china and crystal and silver comes out, along with the linen, and it is anywheres of three days of prep... Followed by a full coursed meal [not a coat-n-tie, formal affair mind you], just a grand, large get together, and lots of fun. But, those days are getting less and less, as we get older and the time/energy/PLUS 'clean-up', is so much, we've began to regulate [IE outsource], these affairs to the more responsible children, we have... Which makes it nice for my Bride [and myself, too]. Yes, dinning came be fun and an adventure, that much is for sure; Along with the art of the kitchen.... Hmmmmmmm, I think I hear steaks, on the barbie... ;)
 

Blackbeard

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I hear that. I think my next fear will be a 50/50 chuck and beef rib burgers I grind myself into burgers. I have some new tools for grilled I’m going to use to get lovely marks.
Might make my version of a baconator or Hawaiian style sliders possible.
 

Blackbeard

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Man, January is like the worst month ever. Mostly drinking protein shakes, and healthy stuff that I'd rather not look at. Next week though I'll grab some photos.
 

urumomo

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Why are you mostly drinking protein shakes ?
no cooking at all ?
 

Blackbeard

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Not the fancy stuff I usually like to.

Trying to slim down for a wedding.
 

urumomo

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HaHa - well , good luck !
Are you both foodies ?
 

Blackbeard

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She really cares mostly about taste. She hates to cook though.
 

urumomo

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I just discovered this guy's channel a few weeks ago ,
really great content IMO :

 

Blackbeard

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Making some Asian themed stir fry. I use a base sauce.

Veggie or beef bouillon
Honey
Fresh ginger/garlic
Squirt of sriracha
Soy sauce
bit of corn starch
hot tap water


Shake all of that up, and that's some of the most delicious on veggies or cooked meat.
 

Blackbeard

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I heard someone talking about a reverse sear on the radio last week. He described the process, but not well enough. How do you do it?
I put it on a rack and cookie sheet. Place it in the lowest setting roughly 180-200 degrees. Cook it for ~45 minutes depending on the thickness. Then pan sear it on a ripping hot cast iron pan with avocado oil. Get the crust form...throw a little butter garlic, and rosemary.
 

the Baron

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Ah, OK, I understand the term. A normal sear cooks from the outside in. This technique heats up the center first, then applies the sear. Now that you've explained it, I have to try it. Thanks!
 

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