Random Food Pictures
Random Food Pictures
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Post #1321 - October 20th, 2010, 9:01 amMe in the process of overcooking some carnitas.
I was mesmerized by bubbling pork fat.
Jeff
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Post #1322 - October 21st, 2010, 8:56 amCrispy gnocchi w/ brown butter and Reggiano.
Jeff
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Post #1324 - October 21st, 2010, 10:33 pmOMG that is such a great sharpness / blurry background Bill!
super cool shot!!!
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Post #1325 - October 22nd, 2010, 9:07 am
making chili today
butternut squash side
cherry chocolate bread
NYT no knead bread with 30% whole wheat
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Post #1326 - October 24th, 2010, 11:56 amArgentine Carbonada in a Pumpkin (based very loosely on a Francis Mallmann recipe in Seven Fires - Grilling the Argentine Way)
A delicious winter stew to celebrate the turning-on of the boiler to heat the house:
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Post #1327 - October 24th, 2010, 12:09 pmBill/SFNM wrote:Argentine Carbonada in a Pumpkin (based very loosely on a Francis Mallmann recipe in Seven Fires - Grilling the Argentine Way)
A delicious winter stew to celebrate the turning-on of the boiler to heat the house:
Bill, that looks absolutely delicious (as always) but in Chicago we don't turn on the boiler until at least November!"By the fig, the olive..." Surat Al-Teen, Mecca 95:1"
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Post #1328 - October 24th, 2010, 12:19 pmHabibi wrote:Bill, that looks absolutely delicious (as always) but in Chicago we don't turn on the boiler until at least November!
Thanks, Habibi. We have thick adobe walls and radiant heat beneath brick floors. It will be November here by the time the large thermal mass is up to temp.
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Post #1329 - October 25th, 2010, 11:21 pmI thought this was pretty neat:
Fettuccine alfredo is mac and cheese for adults.
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Post #1330 - October 26th, 2010, 6:22 amWow Blown Z! That is really cool! Any info about who, where and when?
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Post #1331 - October 26th, 2010, 1:34 pmLikestoEatout wrote:Wow Blown Z! That is really cool! Any info about who, where and when?
Agreed! What amazing detail.
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Post #1332 - October 26th, 2010, 1:38 pmLunch today-bruschetta w/ fresh ricotta and grilled scallions, sopressata and Gaeta olives.
Jeff
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Post #1333 - October 26th, 2010, 1:44 pmLikestoEatout wrote:Wow Blown Z! That is really cool! Any info about who, where and when?
From the url for the photos: Randall Rosenthal (wood sculpture).
Cutting board progression.
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Post #1334 - October 26th, 2010, 3:46 pmLikestoEatout wrote:Wow Blown Z! That is really cool! Any info about who, where and when?
Matt beat me to it with the info he posted, the artist indeed does some amazing work!Fettuccine alfredo is mac and cheese for adults.
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Post #1338 - October 31st, 2010, 3:51 pmMaghaz (brains) Masala
Happy Halloween!
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Post #1339 - October 31st, 2010, 5:07 pm
sushi for a party
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Post #1340 - November 5th, 2010, 10:17 amFilipino garlic fried rice:
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Post #1341 - November 5th, 2010, 10:34 amjimswside wrote:Filipino garlic fried rice:
Mmmmm, sinangag!Fettuccine alfredo is mac and cheese for adults.
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Post #1342 - November 12th, 2010, 7:33 amthis green tomato has been sitting on my counter for a week or so...
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Post #1343 - November 15th, 2010, 2:28 pm
straining duck fat from the Sunday's sous vide'd turkey leg confit
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Post #1344 - November 15th, 2010, 5:08 pm
I'd like to put a piece of grilled bread rubbed with garlic out to catch that drip.mhill95149 wrote:straining duck fat from the Sunday's sous vide'd turkey leg confit
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Post #1346 - November 18th, 2010, 2:27 pmPumpkin spice macarons with pumpkin-cheesecake filling for my neighbors.
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Post #1349 - November 28th, 2010, 12:41 pm
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Post #1350 - December 4th, 2010, 10:45 am
Bûche de Noël for a friend's holiday party tonight.
Chiffon sponge soaked with espresso syrup with espresso French butter cream filling. 70% dark chocolate almond ganache "bark", meringue "mushrooms", pistachio "moss", dusted with powdered sugar "snow."
