Random Food Pictures
Random Food Pictures
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Post #1711 - July 26th, 2012, 12:25 pmzoid wrote:I can't tell if that's a giant dumpling, or maybe it's just a small bowl, or of you're making cheese
Oops! forgot to add that it is a ball of Burrata (used on a squash blossom pizza)
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Post #1712 - August 17th, 2012, 11:02 am
Birthday entremet - Almond joconde, basil ganache, strawberries macerated in balsamic, strawberry IMBC, swirled glaze with dark chocolate balsamic truffles rolled in powdered strawberries and white chocolate/basil plaque decoration.
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Post #1713 - August 20th, 2012, 3:44 pmMade porchetta yesterday. After a couple of hours on the Weber rotisserie I finish it over direct heat turning it every 15-20 secs. The skin turns into something like chicharron.
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Post #1714 - August 20th, 2012, 4:59 pmjvalentino wrote:Made porchetta yesterday. After a couple of hours on the Weber rotisserie I finish it over direct heat turning it every 15-20 secs. The skin turns into something like chicharron.
Wow, look at that! Holy schnikes!
=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 #1715 - August 20th, 2012, 7:44 pmronnie_suburban wrote:jvalentino wrote:Made porchetta yesterday. After a couple of hours on the Weber rotisserie I finish it over direct heat turning it every 15-20 secs. The skin turns into something like chicharron.
Wow, look at that! Holy schnikes!
=R=
One of those things where I told my wife-"I'm probably going to eat too much of this."
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Post #1716 - August 21st, 2012, 5:18 pmDessert tonight.
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Post #1717 - August 24th, 2012, 3:53 pmDamn, these pictures are making me soooooooooooooooo hungry.
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Post #1718 - August 26th, 2012, 7:24 amDry-cured, unsmoked, country bacon from Kite's Hams in Wolftown, VA
-Dan
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Post #1719 - August 28th, 2012, 1:51 pmOops!
Little too long under the broiler for this tomato and goat cheese tart from last week's NYT food section.
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Post #1720 - September 2nd, 2012, 12:12 pmIntensement Chocolat from the Laduree Sucre cookbook. Chocolate macaron, chocolate ganache (added a little cointreau, just to break it up a LITTLE), chocolate sponge soaked with chocolate syrup, chocolate mousse, enrobed in chocolate glaze. Decor is white chocolate and chocolate truffle covered in white couverture painted with red and gold cocoa butter.
There's a bit of chocolate in this.
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Post #1722 - September 2nd, 2012, 12:31 pmMhill...your food always looks so beautiful and HEALTHY while mine just looks like I probably should be going to the gym WAY more that I do.
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Post #1723 - September 2nd, 2012, 1:37 pmFWIW, I made this, shot it, eat it
then had a PB&J sandwich!
(I did make the peach jam though...)
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Post #1724 - September 12th, 2012, 11:01 amHoney, Sesame, Sourdough Challah
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Post #1725 - September 16th, 2012, 11:14 amFrangipane tart. Almond frangipane, with pears poached in chardonnay, orange peel, sugar, vanilla, cinnamon, nutmeg, ginger and cloves and a few random brandied cherries tossed in for good measure.
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Post #1726 - September 17th, 2012, 9:49 amtgoddess wrote:Frangipane tart. Almond frangipane, with pears poached in chardonnay, orange peel, sugar, vanilla, cinnamon, nutmeg, ginger and cloves and a few random brandied cherries tossed in for good measure.
Nice work as usual...it almost looks like a fossil.
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Post #1727 - September 17th, 2012, 8:40 pm
Tortilla Espanola from the current issue of Saveur. Made with potato chips, based on a Ferran Adria recipe.
Not quite done when I took the photo. Put it back under the broiler for another four minutes and it was perfect.
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Post #1728 - September 18th, 2012, 7:48 amI have to try this tortilla! I was sceptical about the potato chips but looking at your pic makes me want some of this NOW!! Great job!
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Post #1729 - September 23rd, 2012, 11:55 amHangover cures!
Mexico remembered by yooperann, on Flickr
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Post #1730 - September 26th, 2012, 11:50 am
Arandas is closed. It looks like they may move a block west to 1812 W 47th (the old Chicago Pizza and Pumping Station) but neither place is open right now. Your breakfast of eyeball tacos with a michelada chaser will have to wait.
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Post #1731 - October 6th, 2012, 2:44 pmChocolate hazelnut tart with orange and brandy.
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Post #1732 - October 6th, 2012, 2:46 pmWhen life gives you extra pate sucree...make cookies.
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Post #1733 - October 6th, 2012, 2:48 pmGot up early this morning and found some peaches I had canned last fall. They made a very tasty peach-cinnamon streusel coffee cake.
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Post #1734 - October 6th, 2012, 2:50 pmIt was a busy day. Went over to a friend's house earlier (with the peach coffee cake) and practiced making chocolate rats for Halloween.
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Post #1735 - October 10th, 2012, 3:18 pmGot a BGE last week and this is my first low & slow cook (4 hours in)
making pulled pork for dinner tonight.
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Post #1736 - October 10th, 2012, 11:31 pmChicken Wing "Lollipops" - Sourdough Batter, Deep-fried:
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Post #1737 - October 16th, 2012, 9:43 pm
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Post #1739 - October 20th, 2012, 12:31 pmBourbon pecan tart.
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Post #1740 - November 1st, 2012, 12:46 pmDay of the Dead is tomorrow, but we had a feast today.
Our little ofrenda with miniature panes de muerto:
with 16 different kinds of tamales of every variation imaginable:
The aftermath from my end of the table
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