Random Food Pictures
Random Food Pictures
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Post #1021 - January 16th, 2010, 2:14 pmTBS(Thin blue smoke), nothin prettier imho.
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Post #1022 - January 16th, 2010, 2:53 pmSo do we have a new Pope?"Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"
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Post #1023 - January 16th, 2010, 3:10 pmKatie wrote:So do we have a new Pope?
that made me chuckle.. thanks...
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Post #1024 - January 16th, 2010, 8:15 pmsmoked meatballs with chili sauce & grape jelly
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Post #1025 - January 17th, 2010, 9:26 amjimswside wrote:smoked meatballs with chili sauce & grape jelly
Mmmmmm....
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Post #1026 - January 17th, 2010, 10:39 amtgoddess wrote:jimswside wrote:smoked meatballs with chili sauce & grape jelly
Mmmmmm....
thanks, these were really good, the chili sauce, and grape jelly sauce really complimented the backend heat of the meatballs.
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Post #1027 - January 17th, 2010, 2:00 pmgougères:
...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 #1028 - January 17th, 2010, 3:04 pmjimswside wrote:smoked meatballs with chili sauce & grape jelly
ha that's what I do with my lil smokies too. chili sauce + grape jelly is the simplest thing ever, but it's so good.
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Post #1029 - January 17th, 2010, 3:20 pmChitown B wrote:
ha that's what I do with my lil smokies too. chili sauce + grape jelly is the simplest thing ever, but it's so good.
sweet and good, goes well with smoked meats.
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Post #1030 - January 17th, 2010, 4:42 pmI did something similar with meatballs, using cranberry sauce and sriracha. Turned out pretty good!Fettuccine alfredo is mac and cheese for adults.
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Post #1031 - January 17th, 2010, 8:22 pmChitown B wrote:jimswside wrote:smoked meatballs with chili sauce & grape jelly
ha that's what I do with my lil smokies too. chili sauce + grape jelly is the simplest thing ever, but it's so good.
I found myself wondering where this horrifying classic of American cookery originated. It seems the basic recipe for meatballs served with chili sauce and grape jelly first appeared in 1960 in the Elegant But Easy Cookbook by Marian Burros and Lois Levine. This book lives on as The New Elegant But Easy Cookbook and has sold over half a million copies.
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Post #1032 - January 17th, 2010, 8:25 pmRene G wrote:I found myself wondering where this horrifying classic of American cookery originated. It seems the basic recipe for meatballs served with chili sauce and grape jelly first appeared in 1960 in the Elegant But Easy Cookbook by Marian Burros and Lois Levine. This book lives on as The New Elegant But Easy Cookbook and has sold over half a million copies.
they are good though...
I also had some ketchup, soy sauce, and lea and perrins in the mix.
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Post #1033 - January 17th, 2010, 10:16 pmRene G wrote:Chitown B wrote:jimswside wrote:smoked meatballs with chili sauce & grape jelly
ha that's what I do with my lil smokies too. chili sauce + grape jelly is the simplest thing ever, but it's so good.
I found myself wondering where this horrifying classic of American cookery originated. It seems the basic recipe for meatballs served with chili sauce and grape jelly first appeared in 1960 in the Elegant But Easy Cookbook by Marian Burros and Lois Levine. This book lives on as The New Elegant But Easy Cookbook and has sold over half a million copies.
It's not horrifying if it's good. :shrug:
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Post #1034 - January 17th, 2010, 10:29 pmhttp://ultimatepartymeatballs.com/Fettuccine alfredo is mac and cheese for adults.
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Post #1035 - January 18th, 2010, 8:07 amKennyz wrote:gougères:
Recipe? Method? Type of cheese?
Beautiful, Kenny - love that choux paste...
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Post #1036 - January 18th, 2010, 11:05 amThanks, Michele. Recipe and pictures here....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 #1037 - January 20th, 2010, 6:22 pmbbq pork udon in smoked turkey broth:
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Post #1038 - January 20th, 2010, 6:34 pmsmoked chuckie breakfast hash:
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Post #1039 - January 21st, 2010, 8:38 am
Spice rubbed beef tenderloin with roasted tomatillo sauce."Your custard pie, yeah, sweet and nice
When you cut it, mama, save me a slice"
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Post #1040 - January 21st, 2010, 8:43 amDMChicago wrote:
Wow.
Just, "WOW!"
I'm having a serious beef jones now.
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Post #1041 - January 21st, 2010, 8:52 amKennyZ's gougeres reminded me of some I made last spring, adding some bacon and cajun seasoning. Just a little spicy and great split open and topped with eggs for breakfast.
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Post #1042 - January 21st, 2010, 9:36 amDMChicago, that looks incredibly good!
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Post #1043 - January 21st, 2010, 9:51 amLikestoEatout wrote:DMChicago, that looks incredibly good!
Since I kinda made everything up I suppose I can post this:
Spices:
Ancho Chili Powder
Cayenne Pepper
New Mexico Chili Powder
Ground Cumin
Salt
Tomatillo Sauce:
Peel and broil 6-8 tomatillos for 4-5 minutes on both sides
Throw in blender with:
3 cloves garlic
1 whole jalapeno (remove seeds and membrane if you want mild)
1 handful cilantro leaves
Pinch salt
Blend until smooth
Pour sauce in shallow baking dish and cook in 500 oven for 20 +/- minutes.
Pan sear steak in cast iron skillet 4 minutes each side.
Place pan in 500 oven 4-5 minutes for medium rare.
Mix 1-tablespoon sour cream into sauce and pour onto plate.
Add steak to plate.
Open Chilean cab.
Enjoy!"Your custard pie, yeah, sweet and nice
When you cut it, mama, save me a slice"
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Post #1044 - January 22nd, 2010, 12:11 am
Fettuccine alfredo is mac and cheese for adults.
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Post #1045 - January 24th, 2010, 6:13 pmnot to many things better to me.. onions, rare smoked beef, and jalapenos grilling in oil...
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Post #1046 - January 24th, 2010, 7:30 pma few of my favorites from our Rhône wine dinner last night
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Post #1047 - January 25th, 2010, 8:45 pmSmoked Turkey Thigh, asparagus in vinaigrette, scratch biscuit and mashed potatoes
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Post #1048 - January 31st, 2010, 9:19 pmToday I "practiced" grilled wings for next week. These were marinated in soy, ginger, garlic, lemongrass, rice wine vinegar and thai chili. I brushed them w/ sweet chili sauce the last few minutes. Next week I'll cook them lower since I like my wings more rendered, other than that they were pretty good.
Jeff
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Post #1049 - January 31st, 2010, 9:35 pmNot food, per se but food-related . . .
Kitchen Doors at Vie
=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 #1050 - January 31st, 2010, 9:59 pmWere you being wheeled on a gurney into Vie's kitchen?
Pork, stat!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.
