Random Food Pictures
Random Food Pictures
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Post #331 - October 3rd, 2008, 5:38 pmshore lunch...
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Post #332 - October 3rd, 2008, 8:25 pmOww, man, Jason, that looks terrific!
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Post #333 - October 4th, 2008, 8:13 amJasonM wrote:shore lunch...
I gotta know - what kinda fish?
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Post #334 - October 4th, 2008, 10:29 amJay K wrote:JasonM wrote:shore lunch...
I gotta know - what kinda fish?
I gotta know - what kinda fat?
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Post #335 - October 4th, 2008, 1:36 pmIn other words, I think we all want to hear more! There's a thread here that would be a good landing-place, or you could start your own.
I eagerly await your fish story.
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Post #336 - October 4th, 2008, 6:41 pmWest Coast Eggs Benedict
Amphitrite House B&B, Ucluelet, BC
House-made cold smoked salmon -- delicious!
-Mary
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Post #337 - October 5th, 2008, 6:39 amHappy Rosh Hashanah in Venice, Italy...
...defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis
Fuckerberg on Food
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Post #338 - October 5th, 2008, 6:46 amKennyz wrote:Happy Rosh Hashanah in Venice, Italy...
Haman's Ears?? Isn't it supposed to be "hat"? And on Purim?
Crazy Italians?!
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Post #339 - October 5th, 2008, 10:16 amwalleye, still twitching
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Post #340 - October 9th, 2008, 10:44 amRecession Food - no reason we can't eat well, low off the hog. Slovak-style smoked sausage:
Bill/SFNM
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Post #341 - October 9th, 2008, 11:29 amhey bill how much were they?
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Post #342 - October 9th, 2008, 11:56 amMBK wrote:hey bill how much were they?
MBK,
Pork butt was on sale for .89/lb. So let's say with other ingredients it was $1 per pound. Figure $1.20 per pound for finished sausages taking shrinkage during smoking into consideration. Also baked bread to make sausage sandwiches and made a pumpkin soup. Apple pie for dessert. I figure less than $1 per serving. Hands-on prep time was maybe 2 hours. Yield was enough for 3-4 meals for 3-4 people.
Bill/SFNM
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Post #343 - October 9th, 2008, 2:59 pmExcellent. Great value and the picture looks delicious. Well done!
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Post #344 - October 10th, 2008, 7:09 amThis picture was posted awhile ago:
I really liked it, so I decided to have a few modifications made and then got it tattooed onto my leg.
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Post #345 - October 10th, 2008, 7:17 amThat is a great tattoo!i used to milk cows
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Post #346 - October 10th, 2008, 8:22 amBill/SFNM wrote:Recession Food - no reason we can't eat well, low off the hog. Slovak-style smoked sausage:
A tip of my hat toward SF/NM!
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Post #347 - October 10th, 2008, 9:57 amWow, I think I was the one who posted that....
Cool looking tattoo!
Here's my Bkfst.
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Post #348 - October 12th, 2008, 1:33 am
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Post #349 - October 12th, 2008, 11:41 amSmoked pork back ribs with tamarind/chile/honey glaze, smoked sweet potato, and corn fritters
Bill/SFNM
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Post #350 - October 13th, 2008, 8:44 amHi,
It never thought to smoke a sweet potato. I even see a wee smoke ring in there. How long did you keep the potatoes in the smoker?
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #351 - October 13th, 2008, 10:31 amCathy2 wrote:It never thought to smoke a sweet potato. I even see a wee smoke ring in there. How long did you keep the potatoes in the smoker?
Hi, Cathy2. Use a fork to poke a bunch of holes in the skin. Coat with a thin film of oil. Place in hottest part of smoker at the same time you put in the ribs. They're done before the ribs, but seem to do fine staying in until the ribs are ready. The sweet potatoes don't take on much smoke due to their density, but the flavor is still very enjoyable. There were some leftover, so for a side for lunch today, I am putting them through a ricer and mixing with butter, maple sugar, and a little salt.
Good stuff!
Bill/SFNM
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Post #352 - October 18th, 2008, 2:30 pmAfter the boys gave me some tear-filled faces when we ran out of our cannister of Boy Scout branded carmel corn, I took matters into my own hands...
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Post #353 - October 18th, 2008, 4:59 pmChgoMike wrote:I took matters into my own hands...
Looks terrific, delectable even. Lucky kids.
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Post #354 - October 18th, 2008, 5:46 pmShrimp & Leek Pizza with Tetilla Cheese
Alsatian Apple Dessert Pizza: Caramelized Apples, Calvados, Pastry Cream, Powdered Sugar
Bill/SFNM
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Post #355 - October 26th, 2008, 5:02 pmIn the grand tradition of Octodog... Pumkopus!
Watch Sky Full of Bacon, the Chicago food HD podcast!
New episode: Soil, Corn, Cows and Cheese
Watch the Reader's James Beard Award-winning Key Ingredient here.
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Post #358 - November 2nd, 2008, 10:53 amMy wife and son made a Turtle candy cake for my B-day!
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Post #359 - November 8th, 2008, 12:29 pmCandy Roll: Guava Paste, Cajeta, Pecans
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Post #360 - November 11th, 2008, 4:37 pmThe dinner you want!
