happy_stomach wrote:Though I haven't been, I recommended Bo Innovation in Hong Kong to a friend based on what I read here on LTH. She sent me a photo of one of her courses, Sex on the Beach--brandy mousse, graham cracker, edible condom with condensed milk. Money from sales of this dish go to benefit an HIV/AIDS organization, hence the small chocolate (?) with red ribbon.

Wow. With condensed milk to boot.

jvalentino wrote:

happy_stomach wrote:Though I haven't been, I recommended Bo Innovation in Hong Kong to a friend based on what I read here on LTH. She sent me a photo of one of her courses, Sex on the Beach--brandy mousse, graham cracker, edible condom with condensed milk. Money from sales of this dish go to benefit an HIV/AIDS organization, hence the small chocolate (?) with red ribbon.

Wow. With condensed milk to boot.

Yes, I asked my friend how she ate it. "Well, I was going to cut up the condom, but then I decided I might as well just scoop it up and put the whole thing in my mouth." I asked her how the condom tasted. "All I could taste was the condensed milk."

that's awesome

oh my...

That's pretty wild right there.

Fingerling home fries with bacon, onion, and calabrian chili.

prepped duck breast

half-way thru

ready to plate

Not exactly a food picture, but I wanted to share this with LTH:

Chicken feet wallpaper


This wallpaper lines the hallway at MAM - Museu de Arte Moderna in Sao Paulo. I was walking along headed to the water fountain, and did a double take when my eyes finally focused on the wallpaper pattern.

-Dan

6 hours in on two briskets, had to take a little taste.

If me being unable to keep my hands off the brisket is any indication of quality these are going to be some tasty briskets.

8-hours in

summer lunch with a glass of rosé

caprese salad with homegrown tomato & basil

pissaladiere with chevre

grilled fig over mesclun & chèvre

tapenade

Figs & yogurt
more figs

Hellooo Ladies....

bella54330 wrote:Hellooo Ladies....

Just my type, mean looking but somehow compelling.

This tart was inspired by the peach cream pie I had a few weeks ago at Prairie Fire (that I have been dreaming about) and was just about as good!

Very pretty Diane!

Here's today's lunch
Butternut Squash soup




This was all about the texture..
stick blender, food mill then drum sieve and then more stick blender
quite velvety without a lot of fat

nothing better than late night smokes, especially out in God's Country:

thyme from my herb garden

I weep

It was such a perfect day temperature/humidity-wise, so I made croissants again. (Dough yesterday, baked this morning, out of the oven minutes ago...)

Still warm with spiced blueberry jam that I made last month after picking berries in Indiana with mom.

Friday I was fortunate enough to get some very fresh butter and eggs. I made all yolk fettucini w/ butter and Reggiano.



Jeff

Those are some beautiful carbs there, Jeff.

Thanks tgoddess. It has been a mid-section damaging weekend, and still one day to go!

G Wiv wrote:If me being unable to keep my hands off the brisket is any indication of quality these are going to be some tasty briskets.

8-hours in

i bet they're juicy and tasty! almost licked my monitor screen when i saw it! nicely done!

From the more carbs file....butternut squash risotto with crispy sage, chili oil and a little balsamic.

I made the risotto with veg stock then added the squash puree with parm and butter at the end. Garnished with the sauted pieces. Yum.




Jeff

I guess it's "fig day" on LTH...

I made brown butter almond fig financiers this morning.

I made brown butter almond fig financiers this morning.

Those things look fantastic! Can you post the recipe?

http://thepassionatecook.typepad.com/thepassionatecook/2007/11/butter-dripping.html for the recipe...however, these took MUCH longer than the recipe indicated (over 25 minutes, as opposed to 15) using my silicone, "brownie-bites" pan. In a dark, metal, muffin pan, they still took over 20 minutes to get brown.

Your mileage may vary.