Random Food Pictures
Random Food Pictures
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Post #1381 - January 26th, 2011, 10:33 amDavooda wrote:Maybe the exhaust for a large generator hidden inside the attractive cinder-block edifice?
Thats exactly what it is, a muffler !
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Post #1383 - January 29th, 2011, 3:58 pmmhill95149 wrote:
for Saturday's Cassoulet
Damn! What time and what can I bring !!!!!!!!!
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Post #1384 - February 3rd, 2011, 1:41 pmThis place is in the Chicago Ridge Mall. They aint no smokehouse. Its a burger, dog and beef type place. Wonder whos smokin what?
Chicago Ridge Mall
444 Chicago Ridge Mall
Chicago Ridge IL 60415
708 499 0840
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Post #1385 - February 4th, 2011, 10:08 am
NYT no knead bread 50% whole wheat, 25% bread flour,& 25% white wheat flour
shaped for toast and sandwiches
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Post #1386 - February 4th, 2011, 11:32 amCan you guess which crab I wanted?
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Post #1387 - February 4th, 2011, 8:21 pm
Are those softshells?jimswside wrote:Can you guess which crab I wanted?
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Post #1388 - February 5th, 2011, 12:24 pmGreat crabs....take the one with the pink smoke ring?
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Post #1389 - February 5th, 2011, 12:33 pmlocal597 wrote:
Are those softshells?jimswside wrote:Can you guess which crab I wanted?
yes, softshells from Big Fisherman Seafood in NOLA,
i didnt get any softshells that day, but some crawfish and blue crabs(which were full of roe as well).
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Post #1390 - February 5th, 2011, 3:49 pmI had to do these steaks in the broiler, decent T-Bone from dominicks. Was good, but I feel bad about not grilling, even as the old char griller takes on snow. They turned out decent and went down the old hatch good.
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Post #1391 - February 5th, 2011, 6:36 pmjimswside wrote:local597 wrote:
Are those softshells?jimswside wrote:Can you guess which crab I wanted?
yes, softshells from Big Fisherman Seafood in NOLA,
i didnt get any softshells that day, but some crawfish and blue crabs(which were full of roe as well).
Caint wait to get my SSC groove back on in a few short months! Ps NICE pix!
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Post #1392 - February 6th, 2011, 11:56 amgoing old school for kids lunch today
My seven year-old just discovered that he likes hot dogs..
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Post #1393 - February 6th, 2011, 12:33 pm
A lot more attractive than the Bovine in a Blanket I just posted, but I bet they both taste pretty good. Actually, I have not made mine yet, the picture is from my files. I will post today's unless they disappear instantly in a flurry of blurred fingers and gnashing teeth.mhill95149 wrote:going old school for kids lunch today
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Post #1394 - February 6th, 2011, 12:59 pmfound a container I had planned to serve last summer...
This sangria based granita was from the leftovers from a spanish party we had in June.
So I went ahead and forked it today!
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Post #1395 - February 6th, 2011, 6:28 pmYour sangria granita is STUNNING (and, I'm certain, DELICIOUS).
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Post #1396 - February 6th, 2011, 6:30 pmToday I made key lime cream tartlettes (with a little chocolate ganache surprise on the bottom). Basic pate sable crust and the swiss meringue on time. Smooth, tangy and creamy. Perfectly nice after all the chili today!
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Post #1397 - February 6th, 2011, 7:05 pmJust gorgeous tgoddess! Remind me, how do I get invited to your superbowl (and dinner) parties?
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Post #1398 - February 7th, 2011, 9:04 amthaiobsessed wrote:Just gorgeous tgoddess! Remind me, how do I get invited to your superbowl (and dinner) parties?
Thank you so much. I guess I really should try to get to an LTH gathering one of these days.
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Post #1399 - February 7th, 2011, 12:47 pmGreat looking pastries as usual!
Freshly cooked leftover crabcakes for my Monday lunch.
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Post #1401 - February 8th, 2011, 6:54 pmOld School Open Pit add.
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Post #1402 - February 8th, 2011, 7:11 pmCbot wrote:Old School Open Pit add.
That dog looks good!
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Post #1404 - February 9th, 2011, 1:29 pmNice bread pic
looks ghostly cool....kinda Gothic 
I got a kick out of this label on some meat I scored the other day, Kap ah Kola was good.
Would be a fine match for that bread above!
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Post #1405 - February 9th, 2011, 1:40 pmmhill95149 wrote:Great looking pastries as usual!
Freshly cooked leftover crabcakes for my Monday lunch.
Could you please point me in the direction for that crab cake recipe? They look MARVELOUS and I've been seriously jonesing for them lately. What kind of crab did you use?
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Post #1406 - February 10th, 2011, 7:31 amtgoddess wrote:mhill95149 wrote:
Could you please point me in the direction for that crab cake recipe? They look MARVELOUS and I've been seriously jonesing for them lately. What kind of crab did you use?
I buy the can of lump crabmeat from Costco or TJ's I think it is a pound of crabmeat
Don't really use a recipe but here is what I do
fine dice 1/2 red pepper
mince a couple of scallions
maybe a 1/2 a stalk of celery, fine dice
some mayo
some mustard, dijon usually
heaping tablespoon of Old Bay
an egg
mix together and then add some bread crumbs till it looks like it might hold together
portion mixture with the aid of a ring mold, chill for a couple of hours covered
coat with a typical three step breading process
seasoned flour (S&P + more old bay) / egg wash / panko breadcrumbs
chill to set the breading
pan fry in a mixture of butter and oil
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Post #1407 - February 10th, 2011, 12:39 pmThanks! I think I know what will be on deck this weekend after I finish a bunch of Valentine's Day pastry orders.
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Post #1408 - February 10th, 2011, 4:00 pmA wine board friend sent me some fresh bay laurel leaves, he was pruning his tree and offer the
board members his trimmings...
One was put to use in tonight's beef stew and some of the other are below.
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Post #1409 - February 10th, 2011, 4:19 pmNice. FL or CA?
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Post #1410 - February 10th, 2011, 4:26 pmCA
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