Random Food Pictures
Random Food Pictures
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Post #571 - May 17th, 2009, 7:47 pmGrilled Lamb, Lentil cakes, Beet salad,Edamame.
Served with Clos des Papes, Cnp, 1999
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Post #573 - May 18th, 2009, 6:02 pmUnion Square Greenmarket, NYC:
...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 #574 - May 18th, 2009, 6:23 pmKenny,
Did you try the turkey eggs?
JyotiJyoti
A meal, with bread and wine, shared with friends and family is among the most essential and important of all human rituals.
Ruhlman
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Post #575 - May 18th, 2009, 8:23 pmJyoti,
Unfortunately not. It was a short weekend without kitchen access. I've never tried turkey eggs.
Kenny...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 #576 - May 19th, 2009, 8:26 amOcho Rios, Jamaica:
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Post #578 - May 19th, 2009, 9:37 amI often snap a picture of a pie I've just made, even though I hardly need more of those in the files, but this one really captured the flakiness of the crust:
The rest of the story.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 #579 - May 19th, 2009, 11:21 ammhill95149 wrote:brandon_w wrote:Ocho Rios, Jamaica:
New Tattoo?
Just got a different pig one and I'm afraid this body might be maxed out for pig tattoos.
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Post #581 - May 20th, 2009, 9:37 ammhill95149 wrote:We made Pizza last night.
Lovely, but I'd suggest putting the zucchini atop the cheese next time -- it'll lose some of its moisture and get somewhat caramelized, greatly improving its flavor.What is patriotism, but the love of good things we ate in our childhood?
-- Lin Yutang
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Post #582 - May 20th, 2009, 10:28 amJoelF wrote:Lovely, but I'd suggest putting the zucchini atop the cheese next time -- it'll lose some of its moisture and get somewhat caramelized, greatly improving its flavor.
Actually, I was following what Giada did on her FN show.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/zucchini-and-olive-flatbread-recipe/index.html
She baked the zucchini on the crust first.
Mine went into the oven like this
and then added the cheese & baked it until the cheese browned
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Post #583 - May 20th, 2009, 2:26 pm
two hour brine in 1000ml h2o, 50 grams salt and 25 grams sugar
coated at time of cooking with
evoo, smoked paprika,ground pepper, granulated garlic, ancho chili powder
cooked via convection oven at 450˚ for 30 min. flipped twice
pulled at 165˚
yum....
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Post #584 - May 20th, 2009, 6:21 pmIf these are tasty cookies (seen through the packaging,) then why do these bunnies look so shocked? (Yes, they're about the size of Milk Duds.)
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Post #585 - May 21st, 2009, 11:03 amMhays wrote:If these are tasty cookies (seen through the packaging,) then why do these bunnies look so shocked? (Yes, they're about the size of Milk Duds.)
Bunny Soylent Green?
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Post #586 - May 21st, 2009, 2:36 pmOur Friend, The Mango Fork
By far my favorite way to eat whole mangoes:
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Post #587 - May 21st, 2009, 3:34 pmBill/SFNM wrote:Our Friend, The Mango Fork
By far my favorite way to eat whole mangoes:
I was about to say that your post needs a video to go along with it, and then I visited your blog. Nice
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Post #588 - May 21st, 2009, 7:52 pmBill/SFNM wrote:Our Friend, The Mango Fork
By far my favorite way to eat whole mangoes:
That looks like a fork with an attitude problem....
Love the distressed wood background!
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Post #589 - May 22nd, 2009, 6:49 ammhill95149 wrote:That looks like a fork with an attitude problem....
Had the same thought.
Watched the video on Bill's blog and, while I agree about the attitude problem, the mango fork seems to work slick as a Ritz cracker at the county fair.
I bought an oxo mango splitter, which Bill is mildly negative about on the video. Works ok for the occasional use for me, but I don't eat all that many mango's.
Enjoy,
Gary
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Post #590 - May 22nd, 2009, 7:31 amG Wiv wrote:
but I don't eat all that many mango's.
Gary
How is this possible? Have you tried the "champagne" variety (a.k.a. "manila", "ataulfo") that Costco is selling right now? I made a video of me eating one of these but YouTube blocked it due to the sound track's "adult content".
Bill/SFNM
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Post #591 - May 22nd, 2009, 9:05 amG Wiv wrote:but I don't eat all that many mango's.Bill/SFNM wrote:How is this possible?
Bill,
Actually, I meant I don't eat all that many mangoes in comparison to you. After all Wikipedia has 800 words on Bill in SF and mangoes.
Enjoy,
Gary
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Post #592 - May 22nd, 2009, 4:47 pmBill/SFNM wrote:G Wiv wrote:
but I don't eat all that many mango's.
Gary
How is this possible? Have you tried the "champagne" variety (a.k.a. "manila", "ataulfo") that Costco is selling right now? I made a video of me eating one of these but YouTube blocked it due to the sound track's "adult content".
Bill/SFNM
Agreed. Manila mango season his a high holiday to the gnomes. I like them with Fage and homemade granola.
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Post #593 - May 23rd, 2009, 8:44 pmBill/SFNM wrote:How is this possible? Have you tried the "champagne" variety (a.k.a. "manila", "ataulfo") that Costco is selling right now?
Bill/SFNM is my E. F. Hutton.
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Post #594 - May 24th, 2009, 4:38 pmmercy... ! the smoke ring all BBq folks strive for:
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Post #595 - May 24th, 2009, 7:28 pmbutterflied roast Pork loin with Italian seasoning
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Post #596 - May 25th, 2009, 2:06 pmVodka Pie Crust - Strawberry, Peach, Rum Syrup Pie
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Post #597 - May 25th, 2009, 2:20 pmBill, that's beautiful - I've been enjoying the vodka piecrust as well - what recipe do you use? Are you finding it easier to work with, as I am?
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Post #598 - May 25th, 2009, 2:26 pmMhays wrote:Bill, that's beautiful - I've been enjoying the vodka piecrust as well - what recipe do you use? Are you finding it easier to work with, as I am?
Thanks, Michele. It's probably the same one you are using - from Cook's Illustrated. It is the best crust recipe I have ever found - flakey, tender, flavorful, easy to work with, etc.
Bill/SFNM
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Post #599 - May 25th, 2009, 8:28 pmBill,
I hope you don't mind but I went and adjusted the exposure on you pie crust shot...
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Post #600 - May 26th, 2009, 9:58 ammhill95149 wrote:Bill,
I hope you don't mind but I went and adjusted the exposure on you pie crust shot...
Actually, my initial reaction was akin to that of the internationally-beloved Andy Ihnatko in a similar context. To paraphrase: "if I had wanted that much salt in my stew, I would have DONE that". But I really am trying to get improve my meager skills at this, so I welcome pointers anyone might have.
I was going for a bit of a high-key effect. On my monitor (a recently calibrated Eizo CG241W), I see little difference between your version and mine. What didn't you like about mine and what did you do to correct that? Thanks for the help.
Bill/SFNM
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