Random Food Pictures
Random Food Pictures
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Post #481 - March 16th, 2009, 4:35 pm"Casamento Cracklins" - if only all wedding buffets had 'em.
Sao Paulo, Brazil
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Post #482 - March 16th, 2009, 5:39 pm
Baked Doughnut with Mexican Chocolate Glaze (you can see me in the glaze)
My inaugural LTH photo upload - yay!
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Post #483 - March 17th, 2009, 2:07 pmsous vide prepared double boneless chicken breast with butter and Herb de Provence
in a pan sauce.
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Post #485 - March 18th, 2009, 12:24 pmFrom a recent trip to Wiener & Still Champion . . .
Chili Bombs
=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
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Post #486 - March 18th, 2009, 12:46 pmronnie_suburban wrote:From a recent trip to Wiener & Still Champion . . .
Chili Bombs
=R=
HOLY COW! I've gotta get back to Evanston!
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Post #488 - March 24th, 2009, 7:01 pmstuffed chicken breasts...
How do I get the crust to stick?
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Post #489 - March 24th, 2009, 8:49 pmmhill95149 wrote:How do I get the crust to stick?
Well, for purposes of the picture, a little Elmers should work just fine.
Seriously though, in most cases using a sequence of dry-wet-dry will help coatings stick to cooked foods. For example, dredge in (seasoned) flour first, dip in egg (or egg wash) second and then dip in the final crust mixture before cooking. If that doesn't work, I'm not sure what to recommend but I'm guessing someone else here does.
Fwiw, it looks delicious, regardless. What did you stuff it with?
=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
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Post #490 - March 24th, 2009, 9:57 pmthis...
Sautéed Crimini mushrooms, onion, thyme, veal demi glace & butter, & some aged Parm. S&P Parsley too!
FWIW, I did do the dry, wet, dry and then chilled in the fridge.
I figure the steam coming off the chicken breast created the air pocket between the (double) crust and the chicken. I might try and poke the surface after sauté and before oven to see if that will allow the steam to escape?
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Post #491 - March 25th, 2009, 7:03 ammhill95149 wrote:this...
I figure the steam coming off the chicken breast created the air pocket between the (double) crust and the chicken. I might try and poke the surface after sauté and before oven to see if that will allow the steam to escape?
You're probably right about the culprit (steam), but poking the surface should not be necessary. Was your initial sautee hot enough? (looks like it from the nice coloring you got, but you never know). Did you leave it alone for at least a minute when it hit the pan? Finally (and most common reason this happens sometimes), is it possible that the chicken was a bit overcooked? Overcooking = release of excess moisture = steam that can separate your crust....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 #492 - March 25th, 2009, 7:40 amHey! I'm no "pan shaker"....
Odds are pretty good that the chicken was a tad over cooked
(wife was late coming home from work) when I pulled it from the oven the internal temp was 186˚
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Post #493 - March 27th, 2009, 10:38 amNot sure why but I have always enjoyed the first scoop of PB!
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Post #495 - March 30th, 2009, 9:04 amThose roasted peppers look wonderful! I haven't done that in ages, must buy peppers!
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Post #496 - March 30th, 2009, 9:11 ambought a 6 pack at costco and they looked a bit tired when I got home so I grilled 1/2 of them and prepped the others for quick use this week.
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Post #497 - March 30th, 2009, 12:24 pmSmoked Duck and Wild Cherry Tamales with Ancho Sauce
Last edited by Bill/SFNM on April 6th, 2009, 12:23 pm, edited 1 time in total.
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Post #498 - March 30th, 2009, 9:47 pmSolid Food Lobbiest
Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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Post #499 - April 4th, 2009, 10:10 amSmoked Beef Ribs (Choice Grade 99 cents/pound - Albertsons)
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Post #500 - April 4th, 2009, 12:05 pmBill/SFNM wrote:Smoked Beef Ribs (Choice Grade 99 cents/pound - Albertsons)
Oh come on, no fair, now I have to round up a passel of beef ribs. You done flung a craving on me!
Gorgeous, simply gorgeous!
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Post #501 - April 5th, 2009, 10:47 amG Wiv wrote:Oh come on, no fair
You should talk.Oscar Meyer wrote:Revenge is a dish best served smoked
Bill/SFNM
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Post #502 - April 5th, 2009, 12:39 pmMaida Heatter's Oven Popovers in the oven, later served with strawberry butter (a la Neiman Marcus):
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Post #503 - April 5th, 2009, 1:53 pmBill,
Beautiful as always! I like the new black frame technique.Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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Post #504 - April 5th, 2009, 5:19 pmIs is now OK to post photos larger than 600 pixels?
I sure hope so, I'd like to bump stuff to between 800 and 1024 width if that is
OK with the mods?
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Post #505 - April 6th, 2009, 8:02 ammhill95149 wrote:Is is now OK to post photos larger than 600 pixels?
I sure hope so, I'd like to bump stuff to between 800 and 1024 width if that is
OK with the mods?
Bill's image is something over 950 pixels wide. I can see the image if I scroll to the right. I think you can see what it does to the frame.
Really it is preferred to stay at 600 pixels.
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 #506 - April 6th, 2009, 8:59 amCathy2 wrote:
Really it is preferred to stay at 600 pixels.
Sorry. I will resize & repost later today.
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Post #508 - April 7th, 2009, 10:15 pmLTH,
How about we keep the 600x for the general threads but go up to 800x for Random Food Pictures.
C2's idea.
Enjoy,
Gary
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Post #509 - April 7th, 2009, 11:13 pmIMHO, I like the 600 pixel format. Does a pic with an extra 200 horizontal pixels really provide that much more delicious content?
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Post #510 - April 8th, 2009, 11:58 am
Brown Sugar and Butter caramel (in progress...)
My Mom's Lemon Chicken, sauteed button mushroom, fried egg, pan roasted lemon.
