Pictures of food

Love Korean BBQ.

Here is a snap shot from two weeks ago of my Caldo Geigo.

A Galician soup (from Spain). The recipe comes from a TIME/LIFE cook book from Spain & Portugal circa: 1969

It's a delicious white bean soup with ham and Chorizo.

(I can post or email the recipe)

I've been looking around my computer for pics of food; they're here, but where?

Could you post the recipe in the Recipe folder in Creative/Cosmic? It's pretty bare in there.

I have the Time-Life cookbooks, got them new as they came out. What a trip that was when they'd come in the mail and I'd get lost in the pictures and tales. The recipe books are in my kitchen and I use them, but I'm not sure where the picture books are.

>>Could you post the recipe in the Recipe folder in Creative/Cosmic? It's pretty bare in there.

Sure.

I think we only have the one from Spain. But they're all out of print and I see them selling E-Bay.

They're not on line at all and I typed the recipe out of the book word for word, then added my notes in red.

Funny how TIME/LIFE complicated a soup.

I'll polish up the recipe tonight and post in the Creative/Cosmic section tomorrow.

mmm

McDoobie, how do you remember to take pics before you start to eat? I don't ever remember til the food is not a good picture.

Thanks, Bluelight.

mmmmmmm hmmmmmmmmm.

Chalupa w/ Fritos  SFA ! ^^^^^^ 

4 Winds....

ski food in japan..... 2011

I can't look at this thread any longer - I have to go make dinner.

I love dining  with good food and good company.

Bread 'N Jerry, and my first Viva La Post!

The best mac n cheese...ever ! We get it at a cool Pub when we come to PLF  @ the Cap ...

mmmmmm

.

.

The late great Charlie Trotter.  Carrot Terrine

I looked at an article about Charlie Trotter's book "Vegetables" and this recipe because I was curious about what had been used as the outer wrapping. (Swiss chard, by the way). He really cared about ingredients. I never ate any of his preparations, have you?

Christmas Eve snacks before the King Crab feast.

Timmy, tell me those are handmade homemade marshmallows on the dessert table. Well, only if they are.

Yes they are.  They're soooo good.

I love eating them if my sister or I make them. I would love those, too.

Stop with the pictures of food from restaurants. If you make something yourself, be proud and capture the moment.

Charlie was my hero foresure!!! Never ate at his place in Chicago but i did eat at C's in Cabo At the Palmilla resort!!!

Met him in at the food and wine gig in Pebble Beach and he was cool as can be. A true master in the culinary world.

He's greatly missed.  get cooking at home with Charlie Trotter. Great book and the recipes work!! Peace

my fav

This is from last year's New Years party.  We've  evolved into an annual pizza making party as a New Years tradition.   Looks like that pie was broccoli rabe, roasted garlic, and lardon.

 In just a few days we'll get some dough started....

We made pizza for our solstice party but I don't think anyone took pix, so I guess it didn't happen.

Mario Batalis short rib recipe on fresh paper noodles.  The cheese is a Primadonna made by a guy who studied parmigiano reggiano making.  It's a lot like a reggiano but with tropical fruity and floral notes.

Looking good.   If you have left over rib and feel like making more pasta sheets - short rib ravioli(porchini mushroom/onion/garlic sautee) is killer.  You can use wonton wraps as well. With their lighter consistency the filling is highlighted.

>>>Christmas Eve snacks before the King Crab feast.

I really need to eat @ Hoover's sometime!

I hope you don't think I'm Kirley Doobie!?

And speaketh not of the unspeakable

Hi Kirley. You sure are wasting all your ammo too soon. Does it give you a kick to be banned all the time. Might want to consider, if you really have a wife to devote some time to her. But she's probably with the mailman now.

This is a food thread. STFU about Kirley and any other bs.   

Never heard of either of you and ive been here for a long while.  Not that it's stopping me from posting in this innocuous thread.

Jonas i'm with you!!!

This fake McDoobie guy is trying to start some friction. I'm sure he;s Kirley. Please don't bring me in like he tried. I just responded to his BS.

No more. Ignore button is on.

.....

My Famous Cherry Pie...

^^you cheated on the lattice weave

^you cheated on the lattice weave

omg! i know rite??

Hey it doesn't make it taste any better...

 oysters pie oh My

warning do not load glass piece w king gorilla w a cookies topper..

mmrrrrrrrrr

^nice dishes and pies

I caught some fish the other day

used 20# test on an old Zebco reel...

little shits put up quite a fight

Real tomatoes Clark?

I cheated too.

Jonas, did raviolis with the left over short rib and a bunch of minced mushrooms cooked down slowly in red wine.

Deliscious.  I forgot to take a picture though.  

This is always a winner......!

The Movable Feast.

chicken tonight-veg, rice, hot sauce, biased chard n squash. 

Been in the kitchen all morning working on 10 lbs of Short Ribs for tonight.

Got them simmering all day now.  That's called a parchment paper lid.  Best way to cook.  It's like cooking with and without a lid at the same time.

Tonights dinner

From the last time when a friend brought over some raw tuna and asked me to do something with it.

Nice work Trailhead and Timmy Hoover.

Tonight's half mushroom large cheese pizza from my local place.

Made Star Wars crepes for the kids and Furious E this morning.

Rainbow marshmallows for The Republic show tomorrow.

Can't believe I took pix of my food - Mike W will hate me now - I'm a Foodie!  Actually am just trying to learn to use my new computer (editing files/etc).

Here's the pre-cooked ingredients for my Famous cajun shrimp & veggie stir fry w/Basmati rice:

Here's the almost completed dish, prior to adding Basmati rice & lemon.  I burned it slightly due to the time I expended taking this pix (that's how critical the timing is, & how much my "solid element" electric stove Sucks):

Chef Paul "Seafood Magic"? I just used Chef Paul's Veal/Pork "Magic" on country style pork ribs, then coated in a honey garlic sauce. Good products.

Blackened Redfish Magic for Salmon/Catfish

Lysander's Chipotle Rub for any/all Meat products.  Hickory & Mesquite flavors pretty good too.

And of course Old Bay for Crab/ Lobstah

hahaa...you are a "foodie"  now...:)


 

Timmy, I never saw parchment paper used that way, very cool. What is the advantage to using it over a lid, and is it just for the dish you were cooking there or can be used for anything ? 

It lets moister evaporate like cooking without a lid but also keeps the top moist and keeps it from caramelizing like cooking with a lid.  I learned about them from Thomas Kellers French Laundry cookbook.

You can use them for cooking anything.

Well look at all of that. Looks like there are some home chefs on the zone. Wow, you guys eat well! 

I am a chef, I will run off some pictures this week, I am also very proud of what I do.

very awesome thread folks, thank you

Bob, Thanks for he tip on the Lysanders seasonings. I liked ones for pork and chicken. Will try the beef one when outdoor weather BBQ starts.

Discovered Stubbs BBQ  Sauces tonight. We liked the Sweet & Sticky a bunch.

http://www.stubbsbbq.com/product/sticky-sweet/

Super Bowl Foods:

We down for Sausage and Peppers and Guacamole appetizer.

Red Rock Crabs.  Yaquina Bay is full of these guys.   

Yay quin!!

Spent eleven hours today turning this:

Into this:

Carnitas pizza.  It was pretty freaking good.

Can't believe I missed this thread before. I just had to stop twice to get something to eat.

Did not say it had to be human food.

I took this at Brook's Falls in Alaska.

Nice shot Mark.

Nice work Hoover. It looks scrumptious

I made a 6 pound pork shoulder for Pernil (again) for a no football party on Sunday. Came out really good.

Haven’t been feeling well since September. Had root canal, the tooth cracked and had it removed 2 weeks ago.

Now I can’t eat well on the other side of my mouth because of pain there because I need another root canal or another tooth extraction.  Add infection to the pain, and I have had better days

So, I made soup.

Minestrone/Pasta Faggioli Soup (or “Fazool”)

Made sesame crusted tuna steaks with asparagus and fettuccine noodles in a lemon garlic sauce Friday night.

Bluelight, please read this

Now I can’t eat well on the other side of my mouth because of pain there because I need another root canal or another tooth extraction.  Add infection to the pain, and I have had better days

https://en.wikipedia.org/wiki/Trigeminal_neuralgia

I was having the same problem as you, I was having one tooth pulled out after another. Finally I went to a Dr. not a Dentist and found out I had my Trigeminal Nerve nicked during my first extraction. I was in pain for over a year could not figure out what was causing it. I would look into it if I was you, most people don't know what it is. 

Thank you for very much the link Bart. I'm seeing my MD tomorrow. Scary stuff.

Thanks for looking Odysseus. I was in denial for many years, kept on having root canals and then the tooth pulled. I went to a Neurologist, he got me on a anti seizure medication called tegretol.  https://en.wikipedia.org/wiki/CarbamazepineI can finally eat, live almost a normal life etc. I hope this helps, I know a lot about the subject over the years. 

Hoover that looks delicious keep on cooking 

I love to cook but I'm no photographer. Great thread, Timmy Hoover is getting strong MVP points for the carnitas pizza. Every now and then pork shoulder goes on sale dirt cheap and I'll make a batch of carnitas, but I run out of ideas after tacos and Cuban sandwiches. Thanks for a great new purpose!

You guys are really good cooks. I like Hoover's Tuna steaks up there.

Bart thanks for the information, I just printed it to bring with me to my MD & Dentist.

I love this thread.

Sorry about your troubles, Bluelight. Zoners helping Zoners, Bart.

New leftover Carnitas idea.  Made an aioli with some hot sauce from a local taco shop, poured that on the Carnitas covered it with shredded oxocaxian cheese and grilled it between Sourdough bread.  Fucking delicious.  Could have used peppers and cilantro.

Looks so good.  The Sourdough Melt looks like the Corned Beef Rubin on Jewish Rye I made tonight.

Yum! Make eggs Woodhouse next! 

lol

I wish.  I didn't realize they actually had the recipe for it out there.

https://imgur.com/r/all/nFf5c

Guess I need to buy the Archer book.

Hold the confetti!

Homemade Irish Soda Bread

yummmmm ! I love Soda bread, that looks delish Bluelight :) 


I made a carrot cake the other day, tried out a new homemade buttery cream cheese frosting recipe....sprinkled with nutmeg !

That looks so good Cumberlyn.

i viewed the pics and all the dishes look like they taste great but none are vegan. 

so here we have grilled eggplant with butternut squash/apples:

shanghai bok choy:

So more on leftover carnitas reipes.

Mrs. Hoover absolutely knocked it out of the park with this original carnitas soup.  With carnitas, fried salt pork, zucchini, carrots, beans, hominy, crushed tomatoes, chipotle, homemade salsa verde, and a secret blend of herbs and spices.  Topped with some crema, razor thin sliced jalapeño, and cilantro; this dish could be passed off as a recipe that came from someones great great great great Abuela that one time she cured the whole village of a terrible disease with this soup.

I'm cured!

stumbled upon a patch of these. That's a 10 inch skillet in the bottom pic

Yaaay Fish!!!!!!!

Alex only found one his last time out, but it was yuge (:

A couple weeks ago a little patch of a dozen or so appeared before him

He's so magical !!

I looked that up, Mike, and I would love it, I'm sure. I love dried fish (anchovies in this case). Were there peanuts in it?

The Tiger beer pairing was mentioned on this site: http://www.sbs.com.au/food/recipes/fried-ikan-bilis-and-peanuts

Great thread

I really REALLY love some food

I'm not that person who eats just to sustain life like some folks I know 

Probably why I could stand to lose a few....ha

I have the munchies.

Arroz Con Gandules

]

Tori paitan - pastured chicken broth, shio tare, berkshire pork belly chashu, roasted cabbage, simmered lotus, sake steamed littleneck clams and negi.
Went with a very fishy tare using littleneck clam dashi in addition to the usual katsuobushi, kombu, shitake and niboshi...mostly shiro shoyu, with a bit of dark, aged marudaizu shoyu to give it some punch. Lotus simmered in chashu braising liquid, and finished with sesame oil and Hi-me. The egg is the always fantastic "golden yolk" egg from Nijiya, marinated in the pork braising liquid. Noodles are Sun Noodles temomi noodles.

Not to toot my own horn, but after a year of cooking ramen professionally, this beats the pants off of 90% of the ramen available in the bay area. Possibly hosting some pop up dinners later this fall.

That looks so good! And interesting. Thanks for the detailed description.

A great Vanilla Shake from a little place by me "Burger Shack" last week. (Great burgers as well, served on toasted giant English Muffins)

You ought to be proud, Hoover. Just noticed the kid and pancake image from last February. He looks ecstatic.

Put to use a local bumper crop of local grown Italian Vine Tomatoes, local fresh Basil, Onions, Garlic, imported Balsamic Vinegar & Olive Oil, leftover Chicken Cutlets for a dish I guess I'll call -

Chicken Bruschetta Balsamic Riser with Ziti Rigati

Oh and with Fresh Mozzarella.

Heady Topper with salad, last night in Burlington.

Trailhead, that caused me to take a sharp intake of breath. Beautiful colors and forms!

Cucumbers.

EW!!!

I took a deep intake of breath too.

Ewww!

Cucumbers!!!

Gross.

wow nice pics of food. We need more veggie stuff!  I miss out on some great lookin food.

My local market sells Fresh Homemade like Cannoli Cream for $4 a pound & the mini Cannoli shells at 4 for 24.

The possibilities are limitless.

I mean 24 for $4, sorry.

Holy Cannoli !!

Food is one of my favorite ways to celebrate life.. 

You sir are an artist & must have one sharp knife.

My favorite Italian Restaurant here on Long Island is a place called Branchenelli's in Hauppauge. Best pizza, you name it. Off the charts good.

Focaccia Bread:

Baked Clams:

Pasta La Umbria (Exclusive to Branchenelli's)

Veal Parmasean

wtf is on that pasta? sliced and diced deli ham? haha that looks fucking disgusting. 

looks like a nicely fried and broiled veal parm tho.

that pasta dish is enough to make me suspect of that entire operation tho. 

Imported  Prosciutto, Farmer.

4.5 on Trip Advisor in area that has the best Italian on the east coast.

Looks like very thickly-sliced prosciutto... I've never seen that color. If it tasted great, that's the measure, right?

My father likes it a lot. It's a light white sauce. Not heavy like an Alfredo. It has Shrimp, Sausage meet, and the Prosciutto.

I am the Veal Parmasean guy.

I love Branchinelli’s!!!  Some of the best pizza on the planet no question.

Just went there on Halloween to get four pies for the kiddos at a party.  

The Branch!

Made this quiche on Sunday

Very appetizing looking. Yum.

I’ll take Zoners who bake for 500

Broccoli Weed Quiche

http://www.marijuanabreak.com/easy-broccoli-weed-quiche-recipe/

I have to say that I really like the look of Timmy's quiche. 

Well, this just happened... no way i'm not jumping all over a 39¢ per pound bird! Helps tenderize it (next week turducken with friends at the Oregon coast)

cool thread 

That looks like the real thing...

What helps tenderize it?

Cooked low and slow (300), smothered in herbed butter (parsley, sage, thyme, garlic), some aromatics tossed inside (onion, garlic, celery, carrot).  Put on rack in shallow pan, added some homemade chicken broth and some onion.  Meanwhile take the neck, liver, heart (I don't like the kidneys), and simmer with the ends / skins of the onions, celery, carrot, garlic, herbs in one pot, and 2 sticks of butter in another.  I baste from the butter pot at first (barely liquid), after maybe an hour.  Then 40 mins later take out bird and dump the juices in the butter pot, baste heavily...  repeat every half hour to 40 mins. After 2 hours or so, start adding the neck / giblet water to the butter / pan drippings pot.  End up with a very juicy bird, and lots of gravy!!!   

Tonight's appetizer: Gambas Al Ajillo (Shrimp W/ Garlic) Catalonia

Gambas Al Ajillo (Shrimp W/ Garlic) Catalonia

Ingredients:

    1⁄4 cup olive oil

    1⁄4 cup butter

    1 1⁄2 lbs shrimp, peeled and deveined

    4 -6 garlic cloves, minced (more if you are a garlic lover)

    1⁄4 cup fresh lemon juice

    1 teaspoon paprika

    1⁄2 teaspoon red pepper flakes (to taste)

    4 tablespoons flat leaf parsley, chopped

    Salt & fresh ground pepper

Directions:

 In a wide, shallow sauté pan over high heat, warm the Olive Oil and the Butter; add the Shrimp and Garlic and sauté quickly for about 2-3 minutes.

 Add the lemon juice, paprika, pepper flakes, and salt and pepper to taste. Adjust seasonings to your liking.

Transfer to a warmed serving dish, sprinkle with the parsley and serve at once.

Bump

Today in Queens

If I was smart, I would have remembered that the Zen Tricksters were playing tonight in Brooklyn with Mookie and stayed in the area.   

Very cool Trailhead. Awesome even.

It must have been a nice drive home, it was a nice day today.

I was not in the mood to eat, but I have this awesome Spanish food (Carne Asda, Yellow Rice) I really should eat.

Peace ~