Random Food Pictures
Random Food Pictures
-
-
-
-
-
-
Post #211 - July 3rd, 2008, 6:44 amThe truffle and purple cauliflower both look amazing.
-
-
-
Post #213 - July 4th, 2008, 11:27 pmRedneck art mad with BBQ ribs on youtube.com
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
-
-
-
Post #215 - July 5th, 2008, 7:25 amThat is a fun photo, G - do you have the backstory?
-
-
-
Post #216 - July 5th, 2008, 10:39 amFlor de Calabaza
To be used to make : Fresh corn tortas with squash blossoms
-
-
-
-
Post #218 - July 6th, 2008, 11:02 amMhays wrote:That is a fun photo, G - do you have the backstory?
M,
Mike Nagrant did a Chicago BBQ sauce article for Time Out Chicago, Barry Sorkin, Robert Adams Jr. and myself had the pleasure of participating. We met at Honey 1, thus the picture of Barry Sorkin and Robert Adams. The article should run in the next week or two, should be a fun read.
That afternoon is also where the current LTHForum logo picture came from, Smoque's Texas style sausage and Honey 1's Hot Links.
Honey 1 Hot Link (L), Smoque Texas style sausage (R)
Enjoy,
Gary
-
-
-
-
-
Post #220 - July 7th, 2008, 10:44 amBlueberrys at our beach house on Memorial day and July 4th
maybe another two weeks!
-
-
-
Post #221 - July 9th, 2008, 3:25 pmG Wiv wrote: Mike Nagrant did a Chicago BBQ sauce article for Time Out Chicago, Barry Sorkin, Robert Adams Jr. and myself had the pleasure of participating. We met at Honey 1, thus the picture of Barry Sorkin and Robert Adams. The article should run in the next week or two, should be a fun read.
Consider my breath baited, G!
-
-
-
Post #222 - July 12th, 2008, 7:46 pmmore from the beach...
bayside lobster party while drinking a
2001 Dauvissat, Domaine Rene et Vincent Chablis Premier Cru 'La Forest'
-
-
-
Post #223 - July 14th, 2008, 8:51 am
-
-
-
Post #225 - July 15th, 2008, 8:56 amExotic mushroom blend, purchased at the farmer's market:
Turned into a delicious pasta with bacon, peas, basil, italian parsley, and some other stuff:
-
-
-
Post #226 - July 15th, 2008, 11:10 amtoday's lunch:
Breaded and pan fried goat cheese
mesclun salad with blueberries and lavender balsamic vinaigrette
-
-
-
-
Post #227 - July 18th, 2008, 12:47 pmthe blueberries are starting to ripen
time to make a pie!
-
-
-
-
-
Post #229 - July 22nd, 2008, 7:56 am
This might be the best stacked Panna Cotta out there. *wink*Eaterlover eats at writes at bicurean.com
-
-
Post #230 - July 22nd, 2008, 8:56 am
-
-
-
Post #231 - July 25th, 2008, 3:39 pmGriddled Mostasio Cheese (used as a pizza topping)
-
-
-
Post #232 - July 28th, 2008, 6:49 amCSA Delivery goods:
-
-
-
Post #233 - July 28th, 2008, 7:01 am
Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
-
-
-
Post #234 - July 28th, 2008, 8:24 amTrying to sort out which is least improbably in this picture: Daleks really are taking over...or stevez was in a Starbucks
-
-
-
Post #235 - July 28th, 2008, 10:26 pmAs seen at the Hillsdale Farmers' Market in Portland, OR (Sunday July 27, 2008) . . .
Shirt reads: 'If you must smoke, smoke salmon'
Garlic
Morels
Baby artichokes
=R=By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada
Every human interaction is an opportunity for disappointment --RS
There's a horse loose in a hospital --JM
That don't impress me much --Shania Twain
-
-
-
Post #236 - July 29th, 2008, 10:08 amCool pictures, Ronnie. Are you going to be posting about your trip to Portland? I'm interested to know where you ate and how it was.
-
-
-
Post #237 - July 29th, 2008, 12:35 pmmixed berry pie for a recovering friend and one for us!
-
-
-
Post #238 - July 29th, 2008, 3:54 pmEither those are some remarkably firm berries or you need to share where you got your light saber knife.
(Fantastic looking food and pictures, as always)
-
-
-
Post #239 - July 29th, 2008, 4:34 pmIt could be my very sharp knife.... Or more likely, too much corn starch.
I did not really measure the amount I added.
-
-
-
Post #240 - July 31st, 2008, 8:59 pmPretty much can only see the showy peppers, but take my word for it, this was a tasty ratatouille:
Taking a suggestion from trixie-pea, I cooked all the components separately (simmering tomato sauce, sauteed zucchinis, sauteed eggplant, and sweated onions, peppers and slivered garlic) only to layer and combine to serve.
I am wholly converted. I am never buying tomato sauce again.
Serve with some warm farro and kick up your heels, kid, you're going to veggie town.
