Random Food Pictures
Random Food Pictures
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Post #841 - August 29th, 2009, 6:29 pmlooks rare to me... also looks mouthwatering... good job mhill
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Post #842 - August 30th, 2009, 12:24 pmSilas Jayne wrote:Anyway..What did you guys think about my Texas Style smoked Brisket? And what about the fresh trout?
Don't see much of a smoke ring on the brisket and and I like my trout a little more well done
"I drink to make other people more interesting."
Ernest Hemingway
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Post #843 - August 30th, 2009, 12:44 pmSunday lunch:
Five kinds of tomatoes and basil from the garden:
Tomato & Avocado Salad:
Rustic bread:
Pork Tenderloin with Charred Pineapple Chutney:
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Post #844 - September 1st, 2009, 8:28 amIce cream doesn't get much fresher...
...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 #846 - September 3rd, 2009, 7:02 pmIt's tomato season! (Salad before dressing with basil-balsamic vinaigrette):
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Post #847 - September 3rd, 2009, 7:07 pmtonight's dinner
Blackened wild salmon, fresh corn, Insalata Caprese Salad, spinach
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Post #849 - September 4th, 2009, 9:29 pmthat looks out standing , how was the fish& how did you cook it
philw bbq cbj for kcbs &M.I.M. carolina pit masters
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Post #850 - September 4th, 2009, 11:03 pmThose wreckfish aka stone bass are, as some of you will recognize, one of the sustainable fishes from Cleanfish featured in this Sky Full of Bacon podcast. In fact the end credits show me trying to hoist one like Dirk is here (he makes it look a lot easier than I did).
Awesome-looking fish, it must be like cooking coelacanth.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 #851 - September 4th, 2009, 11:19 pmphilw wrote:that looks out standing , how was the fish& how did you cook it
Phil,
Entire Wreckfish was low slow smoked. I know, I know, how did I get it in the little rolling papers..........
Actually, I grilled a piece for dinner, firm flesh large flakes, evocative of Monkfish/lobster. Dirk kindly gave me the cheeks, which I dusted with flour and pan sauteed. Cheeks had a completely different texture, succulent, luxurious, quite delicious.
Very tasty fish, and Dirk was a good sport, as always, to pose for the picture.
Enjoy,
Gary
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Post #852 - September 4th, 2009, 11:56 pmSpeaking of fish..........
Kevin Boehm w/friend
Picture by D Hammond
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Post #854 - September 5th, 2009, 3:38 pmmhill95149 wrote:
I wouldn't mind a calendar with this pic for every month.
And I figured out my lunch for tomorrow. Thanks mhill!
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Post #856 - September 5th, 2009, 8:18 pmBye-bye, summer. <sniff>
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Post #857 - September 6th, 2009, 8:28 amWould that be scallops on a hot dog bun?
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Post #858 - September 6th, 2009, 9:04 amPolvorones de Nuez - Pecan Butter Cookies
Flying off the plate:
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Post #859 - September 6th, 2009, 9:10 amDid Bill get a Lensbaby?
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Post #860 - September 6th, 2009, 9:15 ammhill95149 wrote:Did Bill get a Lensbaby?
Of course. Love it! Even makes my bad handheld shots look artsy.
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Post #861 - September 6th, 2009, 10:57 ammhill95149 wrote:Would that be scallops on a hot dog bun?
Yep, a scallop roll from a seafood shack in New England.
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Post #862 - September 7th, 2009, 5:34 pmNow this is a farmstand . . .
Barn on 62nd St., south of 124th (M-89), Fennville, MI
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Post #863 - September 7th, 2009, 9:31 pmmost of the time i have seen the stand with no one there. & a sign leave money in jar . cool pic'sphilw bbq cbj for kcbs &M.I.M. carolina pit masters
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Post #864 - September 7th, 2009, 10:05 pmRosquitas de Anis
Rich, little, sweet, round breads flavored with anise.
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Post #865 - September 8th, 2009, 7:52 amMy steak sandwich dinner last night(sauteed onions, grilled steak, melted mozz, cherry peppers, diced jalapeno stuffed olives, and roma tomatoes
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Post #866 - September 10th, 2009, 12:08 pmPoule Vert - Giant Stuffed-Cabbage Soup
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Post #868 - September 12th, 2009, 12:31 pmHere's the "Traci & Tony pizza"
roasted poblano and fresh corn pizza
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Post #870 - September 14th, 2009, 10:55 amI was poaching some celery root and apples in milk for a puree when the milk suddenly separated into a clear whey and light, fluffy curds:
My brilliant wife declared: Blintzes!
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