more figs

Nueske applewood smoked bacon

Oktoberfest 2010: The Berghoff Bratwurst takes a trolley ride

Probably Not Safe For Work, but I wanted to share this link with folks who would appreciate it:
La Figa Project: Visions of Food and Form

From the website: "This is a book about natural beauty and fresh flavors. It is a book about our human connection with the food that we eat. It is a book about how fresh food brings our senses to life and can tune us in to our most primal instincts for flavor and pleasure. Exploring a single ingredient at a time in words and images, La Figa is an examination of the relationship between food, sensuality, and the ingredients that make life delicious.

Born in Italy, Tiberio Simone is a James Beard award-winning chef whose writing and vision drives this project. He works with Seattle photographer Matt Freedman to create the exquisite images you see here."

mhill, you are an extremely talented photographer. I enjoy every photo you post!

I like the ribs everyone else like simple clean round meat.

If I leave the meat on the bone at my house they eat less...
At least, my kids both eat lamb now!

Costco got Chanterelles in this week!

30% whole wheat, NYT no knead bread

and some lentils

12.5 mm + 25mm extension rings on a 80-200mm F2.8 lens
shot at .4 second F16 ISO 100

bought a uncut package of lamb loin chops from Costco and butchered it myself in to strip loin steaks and tenderloins

I'll use the back bones for stock

4 x 4 x 4 inch cube of homemade brown veal stock

Mhill, stunning photos as always!

mhill95149 wrote:bought a uncut package of lamb loin chops from Costco and butchered it myself

Very nice, you are almost as good a butcher as photographer.

Thanks!
here's the shot of the Lamb stock I made from the bones seen above.


Siting on the tip of my 12' Sabatier carbon steel slicer knife

Tomorrow is National Cake Decorating day, but this is a day early...for practice. Apple spice cake with brown sugar Swiss buttercream and marzipan autumn fruits/leaves (I wish I was better at these). The cake tastes like a caramel apple. Yum.



and from above:



a close-up of my very first attempt at marzipan decorations. . .

now to figure out how to cook them.....

mhill95149 wrote:
now to figure out how to cook them.....

Though they look a lot more pretty than other limas, I've cooked Chirstmas limas as I would any other lima bean.

David Hammond wrote:

mhill95149 wrote:
now to figure out how to cook them.....

Though they look a lot more pretty than other limas, I've cooked Chirstmas limas as I would any other lima bean.

Lima beans?

I'll be damned--- I thought they were spotted albino mini-mussels.

they are Borlotti beans, also known as roman beans

In the Union Square Cafe Cookbook, there's a terrific recipe for Butternut Squash and Bean (Borlotti) soup. I've had it at the restaurant and cooked it at home from the book. Terrific.

working on dinner.
Step one remove skin in one piece

leg and thigh meat prepped and ground

for the stuffing

mhill95149 wrote:Thanks!
here's the shot of the Lamb stock I made from the bones seen above.

I love your lamb stock shots, especially the triangular piece. Very architectural.

mhill95149 wrote:

mhill95149 wrote:

Also, you make the beans look like porcelain, really gorgeous. The glassy Borlottis make me think of the (less pretty) hand-crafted porcelain sunflower seeds currently covering the floor of Turbine Hall at the Tate Modern in London.

Here's the end result of yesterday's chicken work

Galantine of Chicken with hen of the woods and wild rice
served with a mustard cream sauce over greens.

more bread this morning

after the second rise I shaped it much tighter and then baked it right away
so my loaf would be smaller yet taller. It worked!

HI,

Do you have pictures of the galantine's assembly?

Regards,

Cathy2 wrote:HI,

Do you have pictures of the galantine's assembly?

Regards,

Sorry, I did not shoot the process.

Happy National Chocolate Cupcake Day!