I wanted to pair these ingredients I will be buying fresh from Grand Central Market in LA.

Ground meat - http://www.belcampo.com , Brie (possibly truffle) - http://www.dtlacheese.com , Seared Foie Gras - http://www.gwenla.com/store-charcuterie-foie-gras-duck-inlay.html , Pork Belly from either butcher , Cranberry Compote Drizzle. Warmed Glazed Donut for the Bun

Hey. So I need to handmake a few thousand perogies over the next couple weeks, and I'm looking for any advice on how to increase efficiency. So far, the plan is to roll out large sheets of dough, cut out 3" circles, pass to next guy who fills with a portion scoop and closes, lay out on sheet pans, and boil off huge batches, toss in oil, freeze on deli trays, move to ziplocs in larger portions (6 servings of 6). Come service, order comes, pass perogies in a bowl from freezer, drop in boiling water 4 mins, drop into hot pan w/ oil, sear, serve on a bed of sour cream with sides (bacon, kraut etc) heated in the over on pie pans. Any advice?

The title pretty well sums it up, but for more detail, I'm trying to figure out if this recipe for a vegetarian chocolate pudding will "work" with a basic cheesecake and strawberry as a topping.
The pudding can be made using this recipe:

1 bananas (riper will make a sweeter pudding)
1 avocado
4 Tablespoons raw cacao or cocoa powder
2 teaspoons maple syrup
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/2 cup water

(makes about 3 servings) Blend in a blender

This recipe actually comes out with a little minty aftertaste. The syrup adds to the sweetness as well.

I don't mind mixing this up a little... but what are your thoughts?

So I've been fucking around with the pork bulgogi, adapted this from a recipe I learned from a korean chick. I like it on a baguette with sauteed peppers and onions and cheese. The latest thing I did with the cheese was to take a gouda/farmhouse cheddar blend and do the modernist cuisine technique with it and then add cream and put it in a whipped cream charger to make my own cheez wiz to make it more like a philly.

For my meat I parfreeze pork butt and slice on a deli slicer to card stock thickness, then I add mirin, sugar, black pepper, and soy sauce. Then green onion, garlic, ginger, red pepper flakes (the paste gets too messy on the griddle for me). Then I vacuum seal it and basically confit it to ~165.

I really like taking the korean flavor profiles and adding bread and cheese. Am I a bad person for this?

Hello Reddit! So a while back, my boyfriend asked me if I could make him banana cream for his birthday. It was a favorite of his as a kid, and he was really looking forward to it. Unfortunately, I didn't get around to it, and we recently found out that he's developed a banana allergy. I want to find a way to give him his favorite food by trying to replicate the flavor of banana. Has anyone had experience with this, or does anyone have ideas for what might end up tasting like banana? I'll likely be trying to make a banana-free banana bread as well. Can anyone help? I'm thinking this might be a really good christmas surprise if I can get a good recipe down before the holidays.

For a grab and go section - thinking of adding more cold asian noodle vs traditional green leaf salad. Thoughts?

I guess I'm fucked up because I'm scared to have 2 days off in a row. What are the best chef websites and YouTube channels. I can graze while I sit hear.

I'm trying to make a Belizean style hot sauce like Marie Sharp's. The few copycat recipes I've found on the web don't result in as flavorful a sauce as I'd like.

I'm wondering if those familiar with Marie Sharp's have any tips. Do red habaneros make that much difference (I've been using orange)? Are they starting with a fermented pepper mash?

The only ingredients listed are "select red habanero peppers, fresh carrots, onions, lime juice, vinegar, garlic, and salt."

Any and all insights and ideas are welcome and appreciated!!!

Let's push it on other food subs and the like to get more action and traffic. It's such a cool idea.

I want something simple to eat for lunch next week. I figured meatballs and rice would be great. Press the button on the rice cooker, warm up two meatballs in a saucepan...lunch is served.

I think I'm going to do a basic beef and pork meatball (salt, pepper, maybe some allspice) with beef gravy. But I'm wondering what YOU would do? Tomato sauce, curry, teriyaki? I think I want to do curry next.

Again, I just want to say that this is a place for discussion and growth. We all have different philosophies and ideas.

The idea is to learn from each other, no one knows everything.

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Name as many seafood dish ideas with honey as you can.

Here's something I've been thinking about after trying to explain how I cook to friends and family over the Thanksgiving holiday. How would you contribute to a "classic" (and yes, the quotation marks are necessary) holiday dinner? Use game, use winter flavors, use traditional holiday dishes, but put your own twist on them. What do you think?