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View Full Version : Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!



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Jim
03-08-2011, 10:53 PM
Pork cutlets, baked taters,string beans.

http://badgerandblade.com/gallery/displayimage.php?imageid=25053

Vertigo
03-08-2011, 10:57 PM
ZOMG that looks good!

Avishar
03-08-2011, 11:17 PM
http://img13.imageshack.us/img13/3363/dsc01505eq.jpg (http://img13.imageshack.us/i/dsc01505eq.jpg/)

Uploaded with ImageShack.us (http://imageshack.us) T-Bone, Roasted Garlic Onion Enoki & Oyster Mushroom Pan Jus, Grilled Sugar glazed asparagus, Baked Potato, Sweet Potato, Homemade lemon buttermilk rolls, apologize for the terrible quality & the lack of any plating skills, imageshack won't allow 9 mb files >:[

Jim
03-14-2011, 12:07 AM
Long overdue BBQ today-
Turkey breast with plum wood, one juicy bird!


http://badgerandblade.com/gallery/displayimage.php?imageid=25189

http://badgerandblade.com/gallery/displayimage.php?imageid=25187

Dave Martell
03-14-2011, 10:50 AM
Oh man does that look good...mmmmm

Jay
03-14-2011, 01:46 PM
Oh man does that look good...mmmmm

I want to lick my screen.

Jim
03-14-2011, 03:05 PM
Hey if you are desperate I will run a sammich over to you at work!

PierreRodrigue
03-14-2011, 03:44 PM
mmmmmm, turkey sammich....

Jim
03-30-2011, 12:44 PM
Pending pork butts-


http://badgerandblade.com/gallery/displayimage.php?imageid=25565

http://badgerandblade.com/gallery/displayimage.php?imageid=25566

http://badgerandblade.com/gallery/displayimage.php?imageid=25567

__________________
:thebbq:

Eamon Burke
03-30-2011, 01:18 PM
Wow, that's nice pork!

Jim
03-31-2011, 08:07 AM
Butts rested overnight- here they are waiting to go in the cooker-

http://badgerandblade.com/gallery/displayimage.php?imageid=25584

K-Fed
03-31-2011, 12:04 PM
I'll kick it off.

http://i98.photobucket.com/albums/l267/LetsKillKevy/SSPX0077.jpg

http://i98.photobucket.com/albums/l267/LetsKillKevy/SSPX0042.jpg

http://i98.photobucket.com/albums/l267/LetsKillKevy/SSPX0015.jpg

Dave Martell
03-31-2011, 05:11 PM
Jim, stop this already! :tongue4:

Jim
03-31-2011, 05:49 PM
Jim, stop this already! :tongue4:

Dont worry Dave I will bring some sammies with me.

Dave Martell
03-31-2011, 05:51 PM
Oh well that's different then. :biggrin2:

Jim
03-31-2011, 05:51 PM
I'll kick it off.

http://i98.photobucket.com/albums/l267/LetsKillKevy/SSPX0077.jpg

http://i98.photobucket.com/albums/l267/LetsKillKevy/SSPX0042.jpg

http://i98.photobucket.com/albums/l267/LetsKillKevy/SSPX0015.jpg

Wow Thats some pretty food! Can you break it down for us?

Jim
03-31-2011, 06:31 PM
Here are the Butts done and resting!


http://badgerandblade.com/gallery/displayimage.php?imageid=25598

steeley
03-31-2011, 06:38 PM
Good god man there are conventions about this type of torture.:bbqsmoker:

monty
03-31-2011, 06:42 PM
Jim, looks like you have more than the butt there. Looks like a whole shoulder to me. Nice!!

monty
03-31-2011, 06:55 PM
Here are my ribs from Monday. Believe it or not there is no sauce on these ribs.
http://i283.photobucket.com/albums/kk281/monty3777/DSC02649.jpg

Pensacola Tiger
03-31-2011, 08:34 PM
Here are my ribs from Monday. Believe it or not there is no sauce on these ribs.
http://i283.photobucket.com/albums/kk281/monty3777/DSC02649.jpg

I find that hard to believe, so please FedEx them overnight so I may make a personal determination. I promise to return the bones.

Jim
03-31-2011, 10:06 PM
Nice Ribs Monty!

K-Fed
03-31-2011, 10:45 PM
Sorry about the thread redundency... Just uploaded a few more. I apologize in advance for all the large pictures.

http://i98.photobucket.com/albums/l267/LetsKillKevy/SSPX0094.jpg

http://i98.photobucket.com/albums/l267/LetsKillKevy/SSPX0087.jpg

http://i98.photobucket.com/albums/l267/LetsKillKevy/SSPX0072.jpg

http://i98.photobucket.com/albums/l267/LetsKillKevy/SSPX0048.jpg

http://i98.photobucket.com/albums/l267/LetsKillKevy/Picture008.jpg

MikeZ
03-31-2011, 11:03 PM
The Zeemans sesami chicken
http://a1.sphotos.ak.fbcdn.net/hphotos-ak-snc6/207880_10150126432916706_580671705_6832490_2699649 _n.jpg

Jim
03-31-2011, 11:23 PM
Looking tasty!

stereo.pete
04-01-2011, 01:16 PM
My father-in-law dropped some meatballs off for the wifey and I decided to do something a little different. Here we have a spinach salad with simple vinaigrette, roasted almond shavings, strawberries and meatballs topped off with a little lemon zest. It was surprisingly delicious!


http://img827.imageshack.us/img827/1337/img0425c.th.jpg (http://img827.imageshack.us/i/img0425c.jpg/)

cnochef
04-01-2011, 01:37 PM
Long overdue BBQ today-
Turkey breast with plum wood, one juicy bird!


http://badgerandblade.com/gallery/displayimage.php?imageid=25189

http://badgerandblade.com/gallery/displayimage.php?imageid=25187

Beautiful looking bird, Jim! To change the subject, is that a Sani-Tuff cutting board you're using? If so, how do you like it?

Jim
04-01-2011, 04:54 PM
Beautiful looking bird, Jim! To change the subject, is that a Sani-Tuff cutting board you're using? If so, how do you like it?

It is a Sani Tuff board Chef, I prefer it over most other boards. I think it is the most knife friendly. Easy to sanitize also. It can be soaked in a bleach solution, put in the dishwasher and after a decade or so of use you can sand it a little to freshen it up. I would not recommend the 1/2 inch board in the larger sizes. They can take a set if stored on edge. But even that is easy to fix in a warm oven on a sheet pan.

MikeZ
04-01-2011, 07:08 PM
thats a sexy breast right there... mmm id love to get my mouth on that

SpikeC
04-02-2011, 10:01 PM
:bbqsmoker:The local store has pork ribs on sale, butt in the case they are all trimmed, so I asked if they had any still in the bag, and they accommodated me. I smear mustard all over them, then coat with my home made dry rub. The went into the Big Green Egg at 190º for 7 hours, and due to a late start they then rested till today in the fridge, reheating under foil at a bare 200º for a couple of hours. I made some salad with napa cabbage and cucumber with a ceasarish dressings. I had some carrots that held up a chicken while it roasted. I sliced then fairly thickly and browned them in some olive oil.
No pics of the plating, butt got a record of the Q.
The meat slides off the bone butt still has some bite to it!
https://lh4.googleusercontent.com/_R-BA0-S2VKk/TZfRaX1L9eI/AAAAAAAAAIo/yf73TyuzGhI/s640/PICT0434.JPG
https://lh4.googleusercontent.com/_R-BA0-S2VKk/TZfRaFJ0IrI/AAAAAAAAAIk/3lKNUhqsaIM/s640/PICT0435.JPG
https://lh5.googleusercontent.com/_R-BA0-S2VKk/TZfRZy6Kr0I/AAAAAAAAAIg/AWud6TzuT1A/s640/PICT0437.JPG

rysara
04-07-2011, 02:05 AM
http://i1136.photobucket.com/albums/n490/rysara1/IMG_0198.jpg
http://i1136.photobucket.com/albums/n490/rysara1/n1008484038_30192109_6470-1.jpg
http://i1136.photobucket.com/albums/n490/rysara1/n1008484038_30192103_5214-1.jpg
http://i1136.photobucket.com/albums/n490/rysara1/n1008484038_30192105_5631.jpg

First dish is a veal sweetbread with a red pea and pork belly cake, julienned watermelon radish and celery root topped with a congac demi-glace
Second dish is a Kona Coffe sponge cake with currants, Johnny Walker Blue Creme Anglaise and a Rose Regale Sorbet.
Third Dish is a Pan seared Florida Pompano in a Soy broth with Han-Tsumiji mushrooms, bok-choy, snap peas, baby pearl onions, quick fried tomatoes, and fennel.
Fourth Dish is a Dry aged prime New York Strip with a sweet onion Soubise, grilled fennel, shallot jam, spinach and a fried quail egg.

Jim
04-07-2011, 02:10 AM
That is amazing Chef!

apicius9
04-07-2011, 02:54 AM
Very nice indeed. The steak is a bit overcooked for me, but overall I would it it :) best use of JW Blue I have seen, much better than having to drink it... :D

Stefan

rysara
04-07-2011, 03:01 AM
I agree. If I was going to be eating it, I would've preferred more on the mid-rare side. But that was for a party at the restaurant. Guest wanted it medium-midwell. Gah.

stereo.pete
04-07-2011, 10:04 AM
Last night I decided to make braised beef short ribs, Keller's mashed potatoes with garlic confit and grilled raddicho. Unfortunately the beef short ribs didn't turn out the way I wanted them to so I won't bother posting pictures and this was my first time dealing with raddicho, which was so bitter I threw it out. What did turn out to be an absolutely amazing dish was Thomas Keller's mashed potatoes with garlic confit. I very slowly over low heat cooked the garlic cloves and then using my food mill, mashed the potatoes with butter and garlic confit. I warmed up some heavy cream and slowly incorporated that until I had reached the desired consistency, add salt and pepper and they were the best mashed I had ever had.


http://img191.imageshack.us/img191/5931/img0446hd.th.jpg (http://img191.imageshack.us/i/img0446hd.jpg/)
http://img138.imageshack.us/img138/5933/img0445pz.th.jpg (http://img138.imageshack.us/i/img0445pz.jpg/)

I know presentation is not my best but the wifey and I were so hungry we started digging into the taters and then I realized, shoot I need to take a picture!

stereo.pete
04-07-2011, 10:05 AM
I agree. If I was going to be eating it, I would've preferred more on the mid-rare side. But that was for a party at the restaurant. Guest wanted it medium-midwell. Gah.

Chef, that is some amazing work, please keep sharing it with us!

Rachael
04-07-2011, 09:21 PM
YUM O you boys can cook!

chazmtb
04-07-2011, 11:01 PM
OK something really special here.

Day old left over rice, eggs, onions, shrimp, edimame, and panchetta.

The Kids' favorite food.

http://img690.imageshack.us/img690/3145/imag0096ql.jpg

chazmtb
04-07-2011, 11:14 PM
Some sushi for a few friends the other day. Crappy cell pics.


http://img850.imageshack.us/img850/9480/imag013911.jpg

http://img535.imageshack.us/img535/5233/imag0118fk.jpg

And the best: Fried Shrimp Heads!

http://img16.imageshack.us/img16/520/imag0116s.jpg

cnochef
04-08-2011, 01:20 PM
Great job, folks!

Everything looks so good, I'm going to add some photos after my vacation.

Andrew H
04-08-2011, 01:34 PM
Chaz, is that a seaweed salad (first pic)? If so, what's in it?

chazmtb
04-08-2011, 01:43 PM
Seaweed salad, tuna, scalions, a little siracha, sesame seeds, tuna sashimi cut to look like a rose (I cut the slices too thick).

Andrew H
04-08-2011, 10:54 PM
Sounds (and looks) good to me!

chazmtb
04-10-2011, 10:17 AM
My wife made something special today. It's called Bun Bo Hue, Central Vietnam's spicy beef noodle soup, with pork trotters.
It's got sliced bottom round, sliced beef shank meat, pork trotters, rice vermicelli in a spicy broth with a whole bunch of chiles, lemon grass and spices.

http://img215.imageshack.us/img215/4785/imag0103o.jpg

http://img163.imageshack.us/img163/879/imag0104z.jpg

Jim
04-10-2011, 10:27 AM
Oh My that looks GREAT!

http://img163.imageshack.us/img163/879/imag0104z.jpg

SpikeC
04-10-2011, 01:25 PM
:tongue4: Arrrggggg!!!!! Food lust!!!!!!!!!!!!!!

Jim
04-12-2011, 11:23 PM
Moved the coffee chat HERE (http://www.kitchenknifeforums.com/showthread.php?752-Coffee-gear-and-discussion-thread)

rysara
04-14-2011, 01:28 AM
Some mid-service photos. Apologize for less than stellar quality. Was trying to take a picture before putting the plates out.

http://i1136.photobucket.com/albums/n490/rysara1/IMG_0330.jpg
http://i1136.photobucket.com/albums/n490/rysara1/IMG_0328.jpg
http://i1136.photobucket.com/albums/n490/rysara1/IMG_0326.jpg
http://i1136.photobucket.com/albums/n490/rysara1/IMG_0327.jpg
http://i1136.photobucket.com/albums/n490/rysara1/IMG_0332.jpg

First Dish - Antipasti Misti consisting of House Marinated Olives, Gorgonzola Dolce, Grape-leaf wrapped goat feta cheese, Eggplant caponata, Marinated Calabresea peppers, house made pickles, Duck Confit Rillet. the Sliced meats are Pata Negra Bellota, Iberico Lomo, Sweet and Spicy Soperasata, and house made Prosciutto Di Parma aged 24mos.

Second dish is a Farmer Salad with Lemon parm vinaigrette, Lardons of our house made applewood smoked bacon, Levain bread croutons, parm cheese, mixed greens from our garden, and a soft poached egg. (and a cameo of my Hiromoto AS Gyuto in the background. :P)

Third dish is our Grilled Kumomoto Oysters with ramps and peppers, topped with ramp butter and garlic levain crumbs.

Fourth Dish is a Beet timbale with blood orange supremes, toasted pistachios, an arugula, frisee, and radicchio salad. Inside the timbale is chive goat cheese, diced beets and on the outside, are some smaller diced beets and the swoosh is pistachio andidina.

Fifth Dish is a Grilled Rack of Jamison Farms Lamb with a potato and stinging nettle gratin, a hash of fresh peas, favas, baby carrots, romanesco, tossed in a green garlic pesto. Theres some kale under the lamb and the sauce is a simple lamb jus. The lamb was ordered mid rare closer to the rare side, so I made it how I would have eaten it. :P

Super busy night tonight. In the lamb picture, all those containers were once full.

mainaman
04-14-2011, 01:35 AM
A quick stir fry I did tonight
http://i51.tinypic.com/23uzfxl.jpg

WildBoar
04-14-2011, 12:10 PM
That antipasti and rack of lamb looks awesome! (sorry -- I don't like beets :lol2: )

Eamon Burke
04-16-2011, 05:55 PM
Bun Bo Hue! When I worked with some Vietnamese and Malaysian dudes, they used to bet each other bowls of Bun Bo Hue for sporting events.

K-Fed
04-17-2011, 10:25 PM
a light summery swordfish dish I put together today for sunday brunch.

http://i98.photobucket.com/albums/l267/LetsKillKevy/SSPX0127.jpg

MikeZ
04-17-2011, 10:38 PM
Buffalo chicken burger I made by grinding 50\50 white dark meat and my homemade buffalo sauce inside the burger and ontop..
http://a2.sphotos.ak.fbcdn.net/hphotos-ak-snc6/221885_10150146769661706_580671705_6938831_2291614 _n.jpg

stereo.pete
04-18-2011, 09:30 AM
The swordfish and the burger look amazing, thanks for sharing guys.

MadMel
04-23-2011, 09:11 AM
http://desmond.imageshack.us/Himg848/scaled.php?server=848&filename=20110319133535.jpg&res=gal
octopus salad

http://desmond.imageshack.us/Himg823/scaled.php?server=823&filename=20110319133744.jpg&res=gal
Pork loin and belly

http://desmond.imageshack.us/Himg708/scaled.php?server=708&filename=20110322195332.jpg&res=gal
foie gras

stereo.pete
04-23-2011, 01:34 PM
Mad Mel, from what I can see it looks amazing but is there anyway you might be able to post larger pictures so we can really see what is going on?

MadMel
04-24-2011, 11:52 PM
I'm thinking on how to do that lol. can ne1 help?

MadMel
04-25-2011, 07:22 AM
Ok here's a repost of my pics lol

http://img18.imageshack.us/img18/2728/20110322195332.jpg
Foie gras

http://img39.imageshack.us/img39/3154/20110319133744.jpg
Korobuta loin and belly

http://img714.imageshack.us/img714/5461/20110319133535.jpg
Octopus salad

stereo.pete
04-25-2011, 09:49 AM
Awesome, thank you for enlarging those pictures. Those dishes look even more amazing than before, well done.

Jim
04-25-2011, 12:29 PM
Really nice presentation Mel!

MadMel
04-25-2011, 10:23 PM
Thanks!! Will be posting more from some specials I will be doing this weekend :)

K-Fed
04-27-2011, 11:34 PM
http://i98.photobucket.com/albums/l267/LetsKillKevy/SSPX0131.jpg

Mahi Gazpacho.

SpikeC
04-27-2011, 11:51 PM
Beautiful!

MadMel
04-28-2011, 02:39 PM
Beautiful Dish!! Mid giving a breakdown on the items on the plate? Just basically what it is and how it's cooked :)

MikeZ
04-29-2011, 08:24 AM
LOVE this thread... i made pizza the other night..http://a1.sphotos.ak.fbcdn.net/hphotos-ak-snc1/5292_127947231705_580671705_2866859_7995565_n.jpg

Citizen Snips
04-29-2011, 10:20 AM
http://i993.photobucket.com/albums/af60/smoovismcgee/Food/IMG_20110408_162943.jpg
Five spice dusted chicken wings/legs, crispy house-made chinese bacon, grilled scallions, teriyaki and black garlic jus

goodchef1
04-29-2011, 10:45 AM
LOVE this thread... i made pizza the other night..http://a1.sphotos.ak.fbcdn.net/hphotos-ak-snc1/5292_127947231705_580671705_2866859_7995565_n.jpg

YEAH! silverhaze420 and pizza-what more could you ask for :happy2:

heirkb
04-29-2011, 11:15 AM
YEAH! silverhaze420 and pizza-what more could you ask for :happy2:

Just got it. :lol2: I can be slow on the uptake sometimes

sashae
04-29-2011, 07:01 PM
I happened across a bunch of these guys while walking through the food hall at Grand Central:

http://farm6.static.flickr.com/5109/5670783338_ba9a7d4cc4_b.jpg

...going to attempt a uni and crab pasta with spicy kale for dinner...

SpikeC
04-29-2011, 09:48 PM
:bbq:

New York strip seared at 700º on the BGE, sauteed kale w/ red onion & garlic, sherry vinegar; rice cooked in roast chicken drippings w/ fresh chives out of the garden.

https://lh3.googleusercontent.com/_R-BA0-S2VKk/TbtplRCSdKI/AAAAAAAAAKw/ql-ggFpMVNE/s640/dinner04-29.jpg

stereo.pete
04-30-2011, 11:17 AM
There have been some really amazing meals, keep it up guys.

Jim
04-30-2011, 11:43 AM
yes indeed, some really nice lookin eats!

MikeZ
05-02-2011, 10:34 PM
I have the munchies... chocolate covered matzo with cayenne and palm sugar
http://a6.sphotos.ak.fbcdn.net/hphotos-ak-snc6/222438_10150158567776706_580671705_7053414_6087978 _n.jpg

MadMel
05-03-2011, 07:02 AM
http://a5.sphotos.ak.fbcdn.net/photos-ak-snc1/v4819/251/35/837092339/n837092339_1977985_266357.jpg?dl=1
Scallops and truffles

http://a2.sphotos.ak.fbcdn.net/hphotos-ak-snc1/6136_111051562339_837092339_2171052_4877823_n.jpg
Foie Gras terrine with sauternes reduction

stereo.pete
05-03-2011, 09:02 AM
Mel, I am loving your dishes due to your well executed presentations. Silverhaze, what in the hell is palm sugar, looks like I have to do some research?

MadMel
05-03-2011, 12:53 PM
Haha thanks :) They'r basically dishes that I made for specials at the restaurant I'm working at. The presentation part comes mainly from the head chef, I just kinda provide the base products.

Palm sugar is basically sugar from the palm fruit. Used a lot in Thai cuisine. In my country, it usually comes in a plastic bottle with a layer of wax on top of the sugar to seal it. Very wet kind of sugar.

MikeZ
05-03-2011, 10:49 PM
most of the palm sugar around here is made from coconut palm.. i actually was at this great place called Kalustyans (http://www.kalustyans.com/) in NYC and picked up some granulated artisanal palm sugar.. I have many different sugars I use honeys agave nector all sorts of sugars from sugar cane etc so when i saw the granulated palm sugar i had to grab it..

mano
05-09-2011, 04:30 AM
So many excellent and inspiring pics!

Don't know if anyone else is interested but please post which knives you used.

Also ID yourself as either a home cook or pro chef.

MadMel
05-09-2011, 10:02 AM
I usually grab whatever knife is at hand lol. My new knives just arrived a week ago and I'm in the process of sharpening them... Getting plenty of scratches on my gyuto but faring better on the petty.. As for your question, the terrine was cut by the chef with his misono dimpled ux10

stereo.pete
05-12-2011, 12:51 PM
I gained some serious weight over the winter months so now I'm back to my eating healthy routine and was surprised at how good this filet of Steelhead came out. I figured I would share it with you guys even though I spent no time on presentation. I added salt, pepper, cilantro, lemon zest, soy sauce and olive oil and then grilled for a couple of minutes on each side. The result is a very flavorful filet of fish that I was not expecting to taste this good.

http://img824.imageshack.us/img824/4126/img0507v.jpg (http://imageshack.us/photo/my-images/824/img0507v.jpg/)

MadMel
05-13-2011, 12:18 AM
I gained some serious weight over the winter months so now I'm back to my eating healthy routine and was surprised at how good this filet of Steelhead came out. I figured I would share it with you guys even though I spent no time on presentation. I added salt, pepper, cilantro, lemon zest, soy sauce and olive oil and then grilled for a couple of minutes on each side. The result is a very flavorful filet of fish that I was not expecting to taste this good.

http://img824.imageshack.us/img824/4126/img0507v.jpg (http://imageshack.us/photo/my-images/824/img0507v.jpg/)

Wouldn't mind having this for lunch right now...

MikeZ
05-16-2011, 12:44 AM
Some fiddlehead ferns I picked by my friends pond.http://1.bp.blogspot.com/-RN5hRcG_lK4/Tcsnk62k4jI/AAAAAAAAAH8/MWAC_j_npWY/s1600/fiddle1.jpg
And then later in the cast iron for dinner..
http://3.bp.blogspot.com/-pvItmphNaow/TcsnjWJjyLI/AAAAAAAAAH4/-r04xnDgafA/s1600/fiddle2.jpg

Craig
05-16-2011, 10:16 AM
I've always been tempted to go pick my own fiddleheads in the spring, but never have. They grow in abundance around Ontario.

stereo.pete
05-16-2011, 11:29 AM
Correct me if I'm wrong but when the tips of fiddleheads unfurl they go from being edible to being poisonous. Truly an interesting and exotic vegetable.

Craig
05-16-2011, 01:43 PM
Correct me if I'm wrong but when the tips of fiddleheads unfurl they go from being edible to being poisonous. Truly an interesting and exotic vegetable.

Fiddleheads are just immature ferns. There are thousands of kinds of ferns in the world, some of which are poisonous. To the best of my knowledge, the ones eaten most often in North America are Ostrich ferns, which are not poisonous. If they're eaten raw in quantities, they'll give a pretty upset stomach.

Avishar
05-17-2011, 01:08 AM
Does anyone know of an uploader that doesn't reduce image quality to such terrible resolutions?

Avishar
05-17-2011, 01:14 AM
http://img848.imageshack.us/img848/3091/dsc07972desktopresoluti.th.jpg (http://img848.imageshack.us/i/dsc07972desktopresoluti.jpg/)
Confit Chicken Wings, Kecap Manis Glaze
http://img198.imageshack.us/img198/1135/dsc04573640x480.th.jpg (http://img198.imageshack.us/i/dsc04573640x480.jpg/)
Chilean Sea Bass, Chorizo Dirty Rice, Tomatillo "Gazpacho"
http://img191.imageshack.us/img191/6205/dsc04882640x480.th.jpg (http://img191.imageshack.us/i/dsc04882640x480.jpg/)
Beignets
http://img146.imageshack.us/img146/2799/dsc00188640x480.th.jpg (http://img146.imageshack.us/i/dsc00188640x480.jpg/)
Tasmanian Salmon

Justin0505
05-18-2011, 04:08 PM
Does anyone know of an uploader that doesn't reduce image quality to such terrible resolutions?

Looks like you've got some really nice food photography; shame about the resolution being squashed.

I really like Google's Picasa service. You can upload manually to the web album, but they also have a really awesome free program that works well for organizing you photos locally and then uploading large batches quickly.

http://picasa.google.com/support/bin/static.py?hl=en&page=guide.cs&guide=16027&rd=1

Tristan
05-18-2011, 09:42 PM
I use flickr for convenience as I share a login with my yahoo or gmail account. The good thing about flickr is that you can choose the image size that you want to link. A few more steps, but overall worth the trouble.

Looking good. Kecap manis? Where are you from avishar?

SpikeC
05-18-2011, 09:51 PM
Heck, even I have a bottle of Kecap Manis! Doesn't everyone?

MadMel
05-18-2011, 11:55 PM
Heck, even I have a bottle of Kecap Manis! Doesn't everyone?

I thought it was an Asian thing, more common to SEA then anywhere else. Did not expect you guys to use it.

stereo.pete
05-19-2011, 12:20 AM
Today I invited my parents and my Aunt and Uncle over for dinner. I made saute'd snowpeas, mashed potatoes with paprika and thyme, fresh baked bread and Thomas Keller's fried chicken. I brined the chicken according to his directions for about 8 hours and I have to say that this was the best fried chicken I have ever had. Enjoy the photos!

http://img717.imageshack.us/img717/5329/img0510k.th.jpg (http://img717.imageshack.us/i/img0510k.jpg/)

Regards,

Pete

Avishar
05-19-2011, 03:34 AM
Thanks Justin, I'm not really a good photographer though, I just try to the best I can with the things I have; no light boxes, no fancy equipment, no tripod, no hours spent post editing like some of my friends, haha! Tristan, I have a flickr, but I haven't gotten around to figuring out how to link it. Mel I am from Central Ohio, of which I have lived my entire life, but I am always trying to learn and I do like to read a lot! Kecap Manis happened to come across my path in college when I was trying to figure out various ways to make Phad See Ewe and other Chow Fun variants, and it seemed like it would be a fun thing to try. Here is the link to my flickr if anyone is interested: http://www.flickr.com/photos/avishar/ , if someone wants to teach me how to embed it properly in high rez I would be happy to post more!

Pork Belly
http://img820.imageshack.us/img820/6500/dsc0149800x600.th.jpg (http://imageshack.us/photo/my-images/820/dsc0149800x600.jpg/)

Uploaded with ImageShack.us (http://imageshack.us)

SpikeC
05-19-2011, 12:27 PM
I clicked the magnifying glass above the image, then right clicked on the image, selected copy image address, and viola!

http://img820.imageshack.us/img820/6500/dsc0149800x600.jpg

MadMel
05-19-2011, 12:35 PM
Nice!! looks very asian style to me haha. Try it with steamed buns. The type you can get frozen in chinese supermarkets.

Tristan
05-19-2011, 11:30 PM
Heck, even I have a bottle of Kecap Manis! Doesn't everyone?

Right. My bad. I normally keep mine next to my fiddlehead ferns... (which look like something out of an aliens movie)

I'm suprised it is used for food commonly... thought it was very south east asian. Don't see the sauce being used much in western cooking.

Avishar
05-21-2011, 05:43 AM
Haha, I can get that one big, but its a huge step down in quality from the ones I have posted on Flickr, I was trying to see if they have a way of linking! I actually encountered Kecap Manis when I was trying to find a way to make Phad See Ewe when I was in college, and have kept it around since! The preparation is actually very "Asian" style in that it is almost red cooked first. Pork Belly and asian style preparations are excellent ways to get people to give it a shot for the first time in unbacon form!

dough
05-24-2011, 10:11 AM
yea i cant post pics from flickr i aint smart enough

anywho nice photos

SpikeC
05-29-2011, 10:06 PM
Copper river salmon in noodle soup:

https://lh6.googleusercontent.com/-U8uOEaW4V74/TeL8U2oEnQI/AAAAAAAAAOA/stY7-gvPejY/s640/PICT0455.JPG

stereo.pete
05-30-2011, 11:00 AM
Damn Spike, that looks really tasty! Would you mind sharing your recipe for noodle soup?

SpikeC
05-30-2011, 02:12 PM
Well, first I get a pig foot, with ankle, chopped into several pieces, boiled for a few minutes to get the gunk out, then into a pot with the scraps from 5 or chickens(giblets, carcasses, wing tips, etc.) and get that simmering, de-scumming for about 30 minutes. Meanwhile I'm roasting a head of garlic, a sliced onion, and a 2 inch chunk of galangal, sliced, for about an hour. When the veggies are roasted they go into the pot and the whole shebang simmers for 5 or 6 hours. That gets strained and the broth chilled so that the bulk of the fat can be lifted off. The last batch resulted in around 6 quarts of soup base.
When I'm ready to make some soup I start with a quart of the base and add a bruised stalk of lemon grass, 6 kaffir lime leaves, a large clove of crushed garlic, and some slices of fresh galangal. I simmer this fro another hour and add some squirts of nam pla and lime juice.
The noodles get boiled up and put into bowls while the strained soup poaches the veggies, in this case baby bok choy, and a boiled egg is set on the noodles with what ever protein is up for grabs. The contents of the pot are ladles onto the bowls and there ya go! I like some togarashi and green onions on top, sometimes sesame seeds/oil. Whatever is in the fridge is fair game for this. It can be varied endlessly.

rahimlee54
05-30-2011, 10:02 PM
http://i304.photobucket.com/albums/nn182/rahimlee54/IMG_1187.jpg

Felt like a little spaghetti and meatballs, not exactly memorial day food but still tasty.

stereo.pete
05-31-2011, 10:39 AM
Thank you for the recipe Spike I will have to try that on one of my days off. I take it that you freeze the remaining soup base for later use?

sw2geeks
06-04-2011, 11:46 PM
http://farm4.static.flickr.com/3554/5798319383_7711cc7ed1_b.jpg (http://www.flickr.com/photos/11879543@N06/5798319383/)
DinnerLobsters-2 (http://www.flickr.com/photos/11879543@N06/5798319383/) by Steve_3D (http://www.flickr.com/people/11879543@N06/), on Flickr

Pretty easy to fix, I just par boiled them for 5 minutes, cut them in half and grilled them 5 minutes on each side brushing them with olive oil with lemon and a little BBQ rub.

http://farm6.static.flickr.com/5036/5798868398_1a918bd32a_b.jpg (http://www.flickr.com/photos/11879543@N06/5798868398/)
DinnerLobsters-1 (http://www.flickr.com/photos/11879543@N06/5798868398/) by Steve_3D (http://www.flickr.com/people/11879543@N06/), on Flickr

Dinner tonight, hanging out in the sink. Central Market had lobsters for $7.99 lbs.

stereo.pete
06-05-2011, 01:18 AM
Wow, you clearly have some serious photographic skills.

MadMel
06-05-2011, 01:27 AM
Damn I'm hungry

mano
06-05-2011, 06:20 AM
Great presentation and thanks for sharing the recipe!

sw2geeks
06-05-2011, 12:14 PM
Wow, you clearly have some serious photographic skills.

Thanks! I do like taking pictures:biggrin:

JohnnyChance
06-05-2011, 12:48 PM
Yes, great photos! Do you grill your lobsters straight on the grill, or in that pan/foil?

And what do you like to do for the corn? Remove threads, tie husk, soak, and then grill?

sw2geeks
06-05-2011, 01:23 PM
Yes, great photos! Do you grill your lobsters straight on the grill, or in that pan/foil?

And what do you like to do for the corn? Remove threads, tie husk, soak, and then grill?

Par boil first 5 minutes then straight on the grill. I brush the lobster with the olive oil mixture after cutting in half, then meat side down for 5 minutes, flip to shell side down and another brush of olive oil mixture and leave them on another 5 minutes. I used the grill pan to bring them back in off the grill and put some foil down to keep it from dripping on everything when I brought it in to the house. The corn I just peeled back the husk and removed the silk, ran a little water over the corn and husk and pulled the husk back up and tied them off. I started them about 15 minutes before I put the lobster on the grill, turning them when I put the lobster on and pulling them off the same time as the lobster.

sw2geeks
06-05-2011, 01:45 PM
Oh, I did crack the claws a little bit (gave them a wack with the back end of a heavy cleaver) before throwing them on the grill. It helps them cook at the same rate as the cut in half tails.

JohnnyChance
06-05-2011, 10:09 PM
Thanks for the tip. I have always had my tail meat finish ahead of my claw meat. I will try cracking them next time.

sw2geeks
06-11-2011, 11:28 PM
Fixed a T-Bone Steak and Cedar paper wrapped asparagus with bacon tonight for dinner. Wife was out of town so I was able to use the bacon fat to season the steak.:D

http://farm6.static.flickr.com/5276/5823311430_be13a6c915_z.jpg (http://www.flickr.com/photos/11879543@N06/5823311430/)
Bacon (http://www.flickr.com/photos/11879543@N06/5823311430/) by Steve_3D (http://www.flickr.com/people/11879543@N06/), on Flickr

http://farm3.static.flickr.com/2155/5822748253_c2054746a8_z.jpg (http://www.flickr.com/photos/11879543@N06/5822748253/)
SteakSeason (http://www.flickr.com/photos/11879543@N06/5822748253/) by Steve_3D (http://www.flickr.com/people/11879543@N06/), on Flickr

http://farm3.static.flickr.com/2768/5822748537_68e6ab45d3_z.jpg (http://www.flickr.com/photos/11879543@N06/5822748537/)
Asparagus (http://www.flickr.com/photos/11879543@N06/5822748537/) by Steve_3D (http://www.flickr.com/people/11879543@N06/), on Flickr

http://farm4.static.flickr.com/3030/5822748863_f1c48c4dc9_z.jpg (http://www.flickr.com/photos/11879543@N06/5822748863/)
AsparagusRoll (http://www.flickr.com/photos/11879543@N06/5822748863/) by Steve_3D (http://www.flickr.com/people/11879543@N06/), on Flickr

http://farm6.static.flickr.com/5303/5822749167_67ae34b1e2_z.jpg (http://www.flickr.com/photos/11879543@N06/5822749167/)
AsparagusDone (http://www.flickr.com/photos/11879543@N06/5822749167/) by Steve_3D (http://www.flickr.com/people/11879543@N06/), on Flickr

http://farm4.static.flickr.com/3410/5823312950_052082147e_z.jpg (http://www.flickr.com/photos/11879543@N06/5823312950/)
SteakDone (http://www.flickr.com/photos/11879543@N06/5823312950/) by Steve_3D (http://www.flickr.com/people/11879543@N06/), on Flickr

http://farm3.static.flickr.com/2637/5823313218_2c0d4dbfda_z.jpg (http://www.flickr.com/photos/11879543@N06/5823313218/)
SteakCut (http://www.flickr.com/photos/11879543@N06/5823313218/) by Steve_3D (http://www.flickr.com/people/11879543@N06/), on Flickr

steeley
06-12-2011, 12:43 AM
Nice ! love a good steak on the bone those ceder paper wraps are fun to play with .

Ratton
06-12-2011, 07:07 AM
That T-Bone Steak and Cedar paper wrapped asparagus with bacon looks really, really GREAT!!!!:hungry::cooking:

mano
06-12-2011, 08:36 AM
looks great geeks

What's the Cedar paper wrapping do for the taste and how is it cooked?

stereo.pete
06-12-2011, 10:56 AM
Once again, amazing pictures, will you share what type of camera you are using as well as settings.

sw2geeks
06-12-2011, 11:12 AM
Cedar paper is fun to play with and sort of reminds me of parchment paper packets. You soak the cedar in water, wine, sake or any other flavor you would like to steam with. Wrap the food and put it on the grill. It starts out steaming, then as it dries out wil start imparting smoke. The cedar flavor itself is very subtle and is more to do with the flavors you add to the wrap. It also makes a fun presentation to serve still on the cedar. Grill stores sell them in small sets of 8 or you can fine them in bulk at some Japanese food stores. Koren sells them in stacks of 50.

sw2geeks
06-12-2011, 11:43 AM
Once again, amazing pictures, will you share what type of camera you are using as well as settings.

Thanks Pete, I am shooting in the kitchen mainly on my cutting board while cooking. So it is nothing to fancy, but I do have nice photo gear. Probably the thing you are noticing the most is the lighting. I am using an off camera flash, in other words I have the camera in one hand and the flash with a diffuser in the other. This allows me to hold the flash off to the side and even back light it a little like they do in food photography. It makes a big difference than having a flash that is attached or is part of the camera body.

As for the camera I am using it is a canon 5d mark II, a 24x105mm lens and 580exII flash with a diffuser that I am using off camera.
I am using the camera on manual set at f8 and letting the TTL of the flash set the exposure.

stereo.pete
06-12-2011, 01:01 PM
Thanks for sharing, I still can't get over the quality of pictures.

Jim
06-12-2011, 09:07 PM
Pizza as a starter then some Tenderloin/ Fillet minion. Steak fries and baby asparagus all on the weber.

Only grabbed a couple of shots.

http://badgerandblade.com/gallery/displayimage.php?imageid=27223 (http://badgerandblade.com/gallery/showimage.php?i=27223)

http://badgerandblade.com/gallery/displayimage.php?imageid=27222 (http://badgerandblade.com/gallery/showimage.php?i=27222)

SpikeC
06-12-2011, 09:33 PM
Boy howdy, that is one tasty looking pie!

sw2geeks
06-12-2011, 09:39 PM
Looks great, I love grill season!

Avishar
06-14-2011, 12:56 AM
http://farm4.static.flickr.com/3248/5819717065_50575c63b4_b.jpg

48 hour short rib

steeley
06-14-2011, 01:00 AM
nice slice on the chives .

Craig
06-14-2011, 09:04 AM
nice slice on the chives .

Haha, only on a knife forum.

I agree.

AnxiousCowboy
06-14-2011, 02:31 PM
I can't cut chives with my suisin usuba without them blowing away:rofl2:

Poussin:
https://lh5.googleusercontent.com/-nwVBi1JiQZk/TR9lpQYUzrI/AAAAAAAAAIg/nnFLD89ifIQ/s800/2010-12-31_18-20-10_187.jpg
With foie gras:
https://lh6.googleusercontent.com/-LWzVmkSBDTg/TR9ol4ZjAII/AAAAAAAAAI4/6cBGK1e44Z4/s800/2010-12-31_18-27-48_959.jpg

Oysters Champagne
https://lh4.googleusercontent.com/-q6BUllfS7Ck/TSSP6GqnDvI/AAAAAAAAAKQ/l4HzjuLr21k/s800/2010-12-31_21-31-00_987.jpg

Lamb Saddle (the small dice is its liver)
https://lh5.googleusercontent.com/-XMZpO-upy_U/Tfeih7UWXBI/AAAAAAAAAPo/VTElAyrrLwc/s1152/2011-04-28_18-22-25_123.jpg

Red Mullet
https://lh3.googleusercontent.com/--A4115tS4OU/Tfeit3nUG-I/AAAAAAAAAPs/6OVxo-nk9v4/s1152/2011-04-27_19-15-05_515.jpg

Veal
https://lh4.googleusercontent.com/-rNpgRpfqbWA/Tfei6yqFVyI/AAAAAAAAAPw/tjnhjvwdRQk/s1152/2011-04-27_16-42-10_951.jpg

Tongue and Chop
https://lh6.googleusercontent.com/-x3u8G31ienc/Tfejmy8jnOI/AAAAAAAAAQI/JiJ3D93T0qY/s1152/2011-04-20_18-38-00_760.jpg

Chop, Headcheese Croquette, Tongue
https://lh6.googleusercontent.com/-5PLgw8GgiF0/Tfej-Wf16PI/AAAAAAAAAQQ/bxtoJV-4huA/s1152/2011-04-14_17-26-31_627.jpg

Chop with mousse and truffle wrapped with caul, short rib
https://lh4.googleusercontent.com/-TAV8GPuasd0/Tfek9Ea0zHI/AAAAAAAAAQk/FLCfWNlox3E/s1152/2011-04-07_18-01-05_776.jpg

Brain Before
https://lh4.googleusercontent.com/-PVKvJd2sL9s/Tfej1ehnISI/AAAAAAAAAQM/2o5yKItVCXU/s1152/2011-04-14_17-52-17_53.jpg

Brain After
https://lh6.googleusercontent.com/-oUenlMHVY3E/TfejdvzQFgI/AAAAAAAAAQA/PIbYahgLcvY/s1152/2011-04-15_13-00-28_141.jpg

Veal Choir
https://lh6.googleusercontent.com/-Aof7FkfSrk8/TfekO6KHz0I/AAAAAAAAAQU/-snsXLlXtfc/s1152/2011-04-13_11-35-55_40.jpg

Headcheese, headcheese croquette, Sauce gribiche
https://lh6.googleusercontent.com/-PYuccWoKz6g/TfekgCReMRI/AAAAAAAAAQc/gqIeBz88XR0/s1152/2011-04-09_17-44-08_805.jpg

Turbot
https://lh4.googleusercontent.com/-11xyhLpNhkw/TfeksW1z6HI/AAAAAAAAAQg/4utn3QV0P_c/s1152/2011-04-08_18-38-46_474.jpg

Lobster Leek terrine
https://lh5.googleusercontent.com/-V7VZXL4EiWU/TfelLqCLiYI/AAAAAAAAAQo/U7GhmrZCuq0/s1152/2011-03-24_17-06-38_982.jpg

Broiled dover sole (on a busy night we do almost sixty of these)
https://lh4.googleusercontent.com/-tNIyoxvLzrg/TfelbEqorvI/AAAAAAAAAQs/HT_RaPQpA4w/s640/2011-03-19_20-06-36_489.jpg

Yes, Sir!
https://lh6.googleusercontent.com/-mPls6vm_dLQ/Tfeltx_3NiI/AAAAAAAAAQw/iUOqb6H9wSQ/s1152/2011-03-17_12-17-45_451.jpg

Rotissier
https://lh3.googleusercontent.com/-D7YiPbfvdsA/Tfel5p6Ry6I/AAAAAAAAAQ4/WRtTpwnixCQ/s1152/2011-03-12_16-34-39_957.jpg

Halibut
https://lh6.googleusercontent.com/-y15wLbubLTo/TfemBnPEQgI/AAAAAAAAARA/69dI-jf7Hg8/s1152/2011-03-10_19-16-28_547.jpg

mano
06-14-2011, 02:43 PM
Cowboy, post or PM your restaurant.

Veal cheeks and stock from the choir?

AnxiousCowboy
06-14-2011, 03:10 PM
We braise the whole head without brain and tongue and pull the meat off, mix it with shallot, carrot, parsley, chive, and a bit of truffle, and lemon zest and make the croquettes out of that, bread and fry them; braise the tongue in that stock and then reduce that into a jus. Heat tongue slices in jus, saute chops with oregano, rosemary, lemon zest and white pepper and fry the croquette. That was one of the more fun things on the menu....

Blanch favas, clean morels, saute morels, deglaze with white wine, add favas and some chicken stock reduce to demi sec and lie with butter

sw2geeks
06-20-2011, 12:12 PM
Looks like the links got messed up from Flickr so I am re-posting them.

Fixed up some mussels this weekend. Picked up a bag at Costco.

http://farm4.static.flickr.com/3608/5847584296_3e64798423_z.jpg (http://www.flickr.com/photos/11879543@N06/5847584296/)
Mussels-1 (http://www.flickr.com/photos/11879543@N06/5847584296/) by Steve_3D (http://www.flickr.com/people/11879543@N06/), on Flickr
Mussels all cleaned up.

http://farm3.static.flickr.com/2717/5847584528_4518499265_z.jpg (http://www.flickr.com/photos/11879543@N06/5847584528/)
Mussels-2 (http://www.flickr.com/photos/11879543@N06/5847584528/) by Steve_3D (http://www.flickr.com/people/11879543@N06/), on Flickr
Chopped up some onions.

http://farm4.static.flickr.com/3347/5847584760_f201cdbff4_z.jpg (http://www.flickr.com/photos/11879543@N06/5847584760/)
Mussels-3 (http://www.flickr.com/photos/11879543@N06/5847584760/) by Steve_3D (http://www.flickr.com/people/11879543@N06/), on Flickr
Costco also had some on the vine Roma tomatoes.

http://farm4.static.flickr.com/3140/5847585006_fffca5241f_z.jpg (http://www.flickr.com/photos/11879543@N06/5847585006/)
Mussels-4 (http://www.flickr.com/photos/11879543@N06/5847585006/) by Steve_3D (http://www.flickr.com/people/11879543@N06/), on Flickr
Peeled and seeded.

http://farm4.static.flickr.com/3130/5847026939_50b2a87fd4_z.jpg (http://www.flickr.com/photos/11879543@N06/5847026939/)
Mussels-5 (http://www.flickr.com/photos/11879543@N06/5847026939/) by Steve_3D (http://www.flickr.com/people/11879543@N06/), on Flickr
Smashed some garlic.

http://farm6.static.flickr.com/5223/5847585602_a11578a4f0_z.jpg (http://www.flickr.com/photos/11879543@N06/5847585602/)
Mussels-6 (http://www.flickr.com/photos/11879543@N06/5847585602/) by Steve_3D (http://www.flickr.com/people/11879543@N06/), on Flickr
Prep all done.

http://farm3.static.flickr.com/2670/5847027441_978d7d02a5_z.jpg (http://www.flickr.com/photos/11879543@N06/5847027441/)
Mussels-7 (http://www.flickr.com/photos/11879543@N06/5847027441/) by Steve_3D (http://www.flickr.com/people/11879543@N06/), on Flickr
Mussels out of the pot, steamed with the prep and some pinot.

http://farm3.static.flickr.com/2497/5847586146_6abe4ca4f1_z.jpg (http://www.flickr.com/photos/11879543@N06/5847586146/)
Mussels-8 (http://www.flickr.com/photos/11879543@N06/5847586146/) by Steve_3D (http://www.flickr.com/people/11879543@N06/), on Flickr
Plated with some marinara and bread.

DwarvenChef
06-20-2011, 04:23 PM
http://i11.photobucket.com/albums/a190/DwarvenChef/DSC01336.jpg

Not high and fancy but we took my daughter and her friends to the ranch and had a small cookout :)

chazmtb
06-20-2011, 09:24 PM
Some homemade sushi the other day. Spicy tuna in tostitos shells. Eel rolls and salmon skin rolls with volcano topping. Other rolls made out of tuna and salmon.

apicius9
06-20-2011, 09:34 PM
Best I made in a while was just a plate of sauteed local fish when my friends were here a few weeks ago, but I wasn't smart enough to take pics. Nothing fancy though, just good, fresh fish, good bread, a few veggies, roasted potatoes, lots of butter and lemon...

Bao, here is a question for you (and don't plan to lead this thread astray, we can also switch to PM): We have quite a few Vietnamese places out here that serve pho and other things - I just never know how to eat them. What do I do with all the stuff I get with my soup? Is there a 'Vietnamese dining for dummies' guide? :)

Stefan

chazmtb
06-20-2011, 09:46 PM
Stefan

Mix it up. Put Thai basil, bean sprouts, siracha (if you like heat), hoisin, and go to town.

MadMel
06-20-2011, 10:45 PM
Or if you do not like the stuff, just don't add them.. I usually just add some cut chillies and coriander and that's it.

apicius9
06-20-2011, 11:19 PM
Easy enough. The little place I go to usually puts so much extra on the table that he just confused me :) Thanks,

Stefan

EdipisReks
06-22-2011, 02:49 PM
i have guests coming to dinner tonight, so i took the day off work to be able to bake a proper loaf of bread (i needed a day off anyway). pictured is the Auvergne crown from Daniel Leader's Local Breads (http://www.amazon.com/Local-Breads-Sourdough-Whole-Grain-Recipes/dp/B002PJ4J5G). the sourdough starter i keep around is more San Francisco than France, but i started a Levain from scratch for this. it could have fermented and proofed a little more, which would have kept it from blowing up in the oven, but it was the first time i'd used this levain recipe, and you never know what it's going to be like until you bake it for the first time. i think it'll be good. it'll be going with a roast chicken, my favorite minimalist mac and cheese (http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted/) (i've tried dozens of recipes, and this very simple one has always come out on top), and a tomato and eggplant gratin. and, of course, some good Bordeaux (a young and plump 2005 Saint-Émilion, in this case). :)

http://img534.imageshack.us/img534/2244/breadb.jpg

stereo.pete
06-22-2011, 04:03 PM
i have guests coming to dinner tonight, so i took the day off work to be able to bake a proper loaf of bread (i needed a day off anyway). pictured is the Auvergne crown from Daniel Leader's Local Breads (http://www.amazon.com/Local-Breads-Sourdough-Whole-Grain-Recipes/dp/B002PJ4J5G). the sourdough starter i keep around is more San Francisco than France, but i started a Levain from scratch for this. it could have fermented and proofed a little more, which would have kept it from blowing up in the oven, but it was the first time i'd used this levain recipe, and you never know what it's going to be like until you bake it for the first time. i think it'll be good. it'll be going with a roast chicken, my favorite minimalist mac and cheese (http://smittenkitchen.com/2006/10/cheddar-and-elbows-exalted/) (i've tried dozens of recipes, and this very simple one has always come out on top), and a tomato and eggplant gratin. and, of course, some good Bordeaux (a young and plump 2005 Saint-Émilion, in this case). :)


Care to share the recipe for the above mentioned mac and cheese? That loaf looks beautiful as well.

EdipisReks
06-22-2011, 04:15 PM
click on the "minimalistic mac and cheese", and it should be there.

stereo.pete
06-22-2011, 04:22 PM
Wow, I can't believe I missed the link. **DOH**

EdipisReks
06-22-2011, 04:24 PM
heh, hey, it's Wednesday. :) btw, i don't puree the mixture, i just mix it with a fork. i find that pureeing cottage cheese does very little, so you just end up with something else that needs to be washed.

jwpark
06-22-2011, 05:05 PM
sw2geeks, which nakiri is that in you picture?

JohnnyChance
06-23-2011, 03:27 AM
Stir fry.

https://lh6.googleusercontent.com/-4Fq5PETdhlA/TgLREcHWBzI/AAAAAAAAAtg/sWEaiSMCfu4/s800/IMG_0555.JPG

So nice having all this real estate at home!

https://lh6.googleusercontent.com/-n3eIQFlgBl4/TgLRIKv_-gI/AAAAAAAAAtk/h7Vxm3OGVSU/s800/IMG_0556.JPG

https://lh3.googleusercontent.com/-R_uQi3laU3M/TgLRAG_U6wI/AAAAAAAAAtc/rBUXrFsv72k/s800/IMG_0557.JPG

https://lh3.googleusercontent.com/-wzQG5czj-wk/TgLQ_axTxVI/AAAAAAAAAtY/Kq1r3Cy8upQ/s800/IMG_0558.JPG

Hanger steak, some veg, some bean thread noodles, some egg, sauce...you know the drill.

Andrew H
06-23-2011, 07:24 AM
That looks great, nice Newcastle in the background.

stereo.pete
06-23-2011, 12:05 PM
My cousin came over for dinner so I decided to make a nice meal. For a starter we had spinach and four cheese ravioli with a lemon butter sauce, garnished with some finely sliced chive and lemon zest. The entree was a hand cut filet (cut by myself) mashed potatoes with thyme and green beans saute'd in olive oil and garlic shavings. Everything came out absolutely perfect. Thanks to Scott's (Salty's) sous chef Cacho for showing me how to make the base sauce, which I then flavored with lemon zest.

http://img52.imageshack.us/img52/7449/img0644et.jpg (http://imageshack.us/photo/my-images/52/img0644et.jpg/)

Uploaded with ImageShack.us (http://imageshack.us)


http://img808.imageshack.us/img808/8177/img0645et.jpg (http://imageshack.us/photo/my-images/808/img0645et.jpg/)

Uploaded with ImageShack.us (http://imageshack.us)

apicius9
06-23-2011, 05:31 PM
I knew I shouldn't open this thread so close to lunch time. Beautiful pics & meals!

Stefan

mano
06-23-2011, 06:55 PM
Both look great.

John, how do you make the egg sauce?

Pete, do you make your own ravioli?

sw2geeks
06-23-2011, 07:15 PM
sw2geeks, which nakiri is that in you picture?

Watanabe with a fish handle. It is my favorite.

stereo.pete
06-24-2011, 12:32 AM
Both look great.

John, how do you make the egg sauce?

Pete, do you make your own ravioli?

Mano, I cannot take credit for the ravioli but everything else including the sauce was of my design. After watching Master Chef last night I would like to try my hand at making ravioli.

mano
06-24-2011, 07:06 AM
Pete, if you make your own pasta it's not difficult with or without a ravioli mold. Just do a google search.

If you really want to wow everyone press a basil leaf in the top. Just make a larger ravioli and press the top layer very thin. Sandwich a small leaf between two thin pasta layers and run it through the press at setting just thick enough to press them all together.

The leaf will stretch out but is clearly seen through the translucent pasta.

The technique is easier if you're not making ravioli. Just lay small leaves on half a long sheet of thin pasta. Double over/sandwich and run it through the press as above.

Hand cut rectangles each with its own leaf.

azmark
06-26-2011, 11:57 PM
A nice New York Strip with a few steak kabobs:hungry:

http://badgerandblade.com/gallery/displayimage.php?imageid=27433 (http://badgerandblade.com/gallery/showimage.php?i=27433)

Jim
06-27-2011, 12:20 AM
Looks great Mark!

goodchef1
06-27-2011, 10:37 AM
Man, I just love some of these high quality pics. :Ooooh: I gotta get me one of those cameras now. Any rec?

azmark
06-27-2011, 11:09 AM
Looks great Mark!

Thanks Jim!

Justin0505
06-27-2011, 03:12 PM
Man, I just love some of these high quality pics. :Ooooh: I gotta get me one of those cameras now. Any rec?

This is a question that I've seen come up alot. Food and knife photography is a HUGE subject and, like anything there's a huge range of equiptment and methods and very strong opinions. Everything from a point&shoot or phone camera and a nice north facing windowsill to thousands of $ of specialized lighting and tens of thousands of $ of camera & lenses.

I know that we've got some pretty experienced and innovative photo/video guys in this forum (I suspect there's a pretty big overlap between the catagories of knife/food geek, and photo geek). I actually think that this could be it's own forum section or perhaps a sub-section under the media center: a place to discuss both gear and technique.
What do you all think? However, not being a senior guy here or well practiced forum architect I'm probably not the person to set that up...*looks at Jim for guidance*

Jim
06-27-2011, 06:32 PM
Justin,
As a rule forum creation,for example a "darkroom" or what have you, is driven by member content. If we end up with 3 paqes about shooting photos, camera gear lighting and editing programs, then a new stand alone forum would becomes viable.

For now at least, feel free to post about this in the "off topic" forum.

Thanks for your great suggestion!

Justin0505
06-28-2011, 04:00 AM
Justin,
As a rule forum creation,for example a "darkroom" or what have you, is driven by member content. If we end up with 3 paqes about shooting photos, camera gear lighting and editing programs, then a new stand alone forum would becomes viable.

For now at least, feel free to post about this in the "off topic" forum.

Thanks for your great suggestion!

Thanks for the advise Jim - you're a pretty nice guy for an "Old Curmudgeon"! I started the new thread in over in OT. I think that just the people who regularly post in this photo-rich thread alone could supply all the the content needed to get this thing going.
location for all you foodies that are also...uhhh... photies? : http://www.kitchenknifeforums.com/showthread.php?1820-The-Dark-Room&p=26412#post26412

AnxiousCowboy
07-02-2011, 11:28 AM
Gateau de pomme de terre "Anna"
https://lh4.googleusercontent.com/-jMf4Jhv3feQ/Tg85tF1kmxI/AAAAAAAAATA/NkKPDTreWK0/s1152/2011-07-01_17-27-20_859.jpg

Chives and Usuba
https://lh4.googleusercontent.com/-FfYWzjCjIJU/TfqwVQQcRzI/AAAAAAAAASI/4gNnG28jl4c/s640/2011-06-16_17-26-00_709.jpg

Cote de Beouf
https://lh5.googleusercontent.com/-Q75YW3gF5zQ/TRLcNJxabsI/AAAAAAAAAHo/DzAFu0rlTHU/s1152/2010-12-03_17-22-24_472.jpg

chazmtb
07-02-2011, 05:11 PM
Getting ready for the 4th. 4 slabs of St. Louis style ribs and 2 slabs of baby backs. Pulled Pork to come.
http://img19.imageshack.us/img19/3070/imag0058b.jpg

JohnnyChance
07-03-2011, 10:45 AM
Last friday I got some pork belly and started to cure it. Rubbed it with kosher salt, and then a dry rub consisting of grated ginger, sugar, cocoa, coffee, smoked paprika, chipolte, and maybe a couple other things. After 7 days, I grilled it:

https://lh6.googleusercontent.com/-zk_QZOhunP8/ThCkLCI9Q-I/AAAAAAAAAvQ/pqIU--A9tyA/s800/bacon1.jpg

And here it is sliced:

https://lh3.googleusercontent.com/-BSrWYK5Wgts/ThCkL-PjNEI/AAAAAAAAAvU/WX6NgU25EAE/s800/bacon2.jpg

It came out good. Meatier than store bought bacon, easy to slice in thick slices and stays dead flat in the pan when you sear it. Also, as evidenced by all my odd ingredients in the rub, it is probably the most complex bacon I have had. Starts out very much like ham, then you get ginger and paprika, and finally it finishes with lots of classic bacon flavor, with some really nice coffee hints.

We are going to make some at work (with better pork from a local farm that raises heritage hogs), with an emphasis on the coffee and some spices that love coffee. Thinking about a Fried Farmer's Egg, House-cured Caffeinated Bacon, and Waffle Fritter as an appetizer for our next menu.

Here is our current Salmon offering; Grilled organic salmon, zucchini linguine, roasted corn, blistered grape tomatoes, bacon, and corn-saffron coulis:

https://lh4.googleusercontent.com/-jRE9uCayVeU/ThCkNU5-lxI/AAAAAAAAAvY/0HvocukXBTs/s800/salmon1.jpg

stereo.pete
07-03-2011, 11:25 AM
Johnny,

The pictures aren't working for me but it does sound quite fantastic.

JohnnyChance
07-03-2011, 11:43 AM
They werent working for me at first either, I changed them. Still not working for you?

Ratton
07-03-2011, 11:51 AM
I don't see any pictures either!!!:(

JohnnyChance
07-03-2011, 11:33 PM
Last friday I got some pork belly and started to cure it. Rubbed it with kosher salt, and then a dry rub consisting of grated ginger, sugar, cocoa, coffee, smoked paprika, chipolte, and maybe a couple other things. After 7 days, I grilled it:

https://lh6.googleusercontent.com/-zk_QZOhunP8/ThCkLCI9Q-I/AAAAAAAAAvQ/pqIU--A9tyA/s800/bacon1.jpg

And here it is sliced:

https://lh3.googleusercontent.com/-BSrWYK5Wgts/ThCkL-PjNEI/AAAAAAAAAvU/WX6NgU25EAE/s800/bacon2.jpg

It came out good. Meatier than store bought bacon, easy to slice in thick slices and stays dead flat in the pan when you sear it. Also, as evidenced by all my odd ingredients in the rub, it is probably the most complex bacon I have had. Starts out very much like ham, then you get ginger and paprika, and finally it finishes with lots of classic bacon flavor, with some really nice coffee hints.

We are going to make some at work (with better pork from a local farm that raises heritage hogs), with an emphasis on the coffee and some spices that love coffee. Thinking about a Fried Farmer's Egg, House-cured Caffeinated Bacon, and Waffle Fritter as an appetizer for our next menu.

Here is our current Salmon offering; Grilled organic salmon, zucchini linguine, roasted corn, blistered grape tomatoes, bacon, and corn-saffron coulis:

https://lh4.googleusercontent.com/-jRE9uCayVeU/ThCkNU5-lxI/AAAAAAAAAvY/0HvocukXBTs/s800/salmon1.jpg

Fixed!

Jim
07-08-2011, 10:39 AM
http://badgerandblade.com/gallery/displayimage.php?imageid=27788 (http://badgerandblade.com/gallery/showimage.php?i=27788)

bishamon
07-08-2011, 11:04 PM
What do you guys do for omelettes?

NoCoMom
07-10-2011, 11:50 AM
Love eggs....eggs with chimichurri, bacon hash browns & rye toast
http://i1221.photobucket.com/albums/dd471/NoCoMom/IMG_0508.jpg

SpikeC
07-16-2011, 11:04 PM
1062Plane looking, but tasty. Teriyaki chicken (the mirin is great!) done on the BGE, and sesame noodles with home made ramen noodles, mirin, soy sauce, rice vinegar, garlic, ginger, toasted sesame oil, honey and some veggies.

stereo.pete
07-17-2011, 12:24 AM
Damn Spike, home made ramen noodles, that is awesome!

crizq0
07-19-2011, 12:39 AM
http://i22.photobucket.com/albums/b332/crizq0/banhxeo.jpg

Made some Banh Xeo tonite. Got the recipe from this site. Tasted pretty good. Now I have to try my mom's to see how it compares. Can't wait to try the other recipes.:thumbsup:

http://www.theravenouscouple.com/2009/12/banh-xeo-vietnamese-sizzling-crepes.html

chazmtb
07-20-2011, 04:46 PM
Oh yeah,

Good looking dish. Best thing is good nuoc mam to go with your banh xeo.

Making me hungry.....

Jim
07-27-2011, 12:53 AM
http://badgerandblade.com/gallery/displayimage.php?imageid=28495 (http://badgerandblade.com/gallery/showimage.php?i=28495)

Cochinita Pibil-Puerco Pibil

stereo.pete
08-02-2011, 02:04 PM
I just made this chicken stir fry with fried egg, baby bok choy, green beans, broccolini and bean noodles.

http://img851.imageshack.us/img851/937/img0665js.jpg (http://imageshack.us/photo/my-images/851/img0665js.jpg/)

Uploaded with ImageShack.us (http://imageshack.us)

stereo.pete
08-03-2011, 09:30 PM
I whipped this up for dinner tonight for myself and the wife. Choice filet w/ shitake cream sauce and thyme infused mashed potatoes. It was very tasty and cooked perfectly medium rare.

http://img11.imageshack.us/img11/8707/img0667bx.jpg (http://imageshack.us/photo/my-images/11/img0667bx.jpg/)

Uploaded with ImageShack.us (http://imageshack.us)

SpikeC
08-03-2011, 10:02 PM
I dunno why, butt mushrooms give me the heeby-geebys.

stereo.pete
08-04-2011, 12:39 AM
I dunno why, butt mushrooms give me the heeby-geebys.


lolz

Ratton
08-04-2011, 06:51 AM
I whipped this up for dinner tonight for myself and the wife. Choice filet w/ shitake cream sauce and thyme infused mashed potatoes. It was very tasty and cooked perfectly medium rare.

http://img11.imageshack.us/img11/8707/img0667bx.jpg (http://imageshack.us/photo/my-images/11/img0667bx.jpg/)

Uploaded with ImageShack.us (http://imageshack.us)

That looks great!!! :bbq: And I love mushrooms, I didn't as a kid but I certainly do now.

Jim
08-06-2011, 12:37 PM
http://badgerandblade.com/gallery/displayimage.php?imageid=28658 (http://badgerandblade.com/gallery/showimage.php?i=28658)

http://badgerandblade.com/gallery/displayimage.php?imageid=28696 (http://badgerandblade.com/gallery/showimage.php?i=28696)

http://badgerandblade.com/gallery/displayimage.php?imageid=28697 (http://badgerandblade.com/gallery/showimage.php?i=28697)

Made up some Carolina cole slaw and pickled Vidalia onions to go with the PP.

steeley
08-06-2011, 07:00 PM
Every weekend Jim cooks something great .
must drive your neighbor's crazy.:bbqsmoker:

stereo.pete
08-06-2011, 09:30 PM
Awesome pictures Jim. Are those pork butts, you must forgive my newbie question? Also, if you haven't already would you mind sharing your dry rub?

Jim
08-06-2011, 09:33 PM
Yep, Butts about 9 lbs each boned out.

8 part Paprika
5 part salt
3 part sugar

I use a mustard and vinegar slather to hold it on.

chazmtb
08-07-2011, 12:26 AM
Awesome Jim. Do you really need to tie the meat.

Jim
08-07-2011, 07:58 AM
Awesome Jim. Do you really need to tie the meat.

My local RD does not carry bone in Butts so tying them up is a good plan overall, keeps them together for the 13 hours of so they cook.

Ratton
08-08-2011, 08:37 PM
That pulled pork looks great!!! As much as I love rigs, I've got to say pulled pork is #1!!!:hungry:

Do you find a difference in taste between bone in vs boned out Butts??

Jim
08-08-2011, 09:20 PM
That pulled pork looks great!!! As much as I love rigs, I've got to say pulled pork is #1!!!:hungry:

Do you find a difference in taste between bone in vs boned out Butts??




I would prefer bone in, I think it does add some flavor.

stereo.pete
08-08-2011, 10:48 PM
Thanks for sharing your rub recipe Jim.

Dave Martell
08-08-2011, 10:56 PM
Jim, you posted your secret rub recipe? :eek2:

stereo.pete
08-12-2011, 02:26 PM
Just made this for lunch, the dish includes: Filet of beef, parsnip puree w/ thyme and green beans saute'd in olive oil and finished off with lemon juice.

http://img850.imageshack.us/img850/2227/img0669dl.jpg (http://imageshack.us/photo/my-images/850/img0669dl.jpg/)

Uploaded with ImageShack.us (http://imageshack.us)

Thanks for looking,

Pete

mhlee
08-12-2011, 06:05 PM
QUOTE=Dave Martell;34945]Jim, you posted your secret rub recipe? :eek2:[/QUOTE]

However, he hasn't disclosed, perhaps, his most important ingredients: the kinds of wood he uses and how much. :spiteful:

stereo.pete
08-21-2011, 11:15 PM
Bacon wrapped breast of chicken with a parsnip puree and kale.

http://img263.imageshack.us/img263/3626/chickenandkale.jpg (http://imageshack.us/photo/my-images/263/chickenandkale.jpg/)

Uploaded with ImageShack.us (http://imageshack.us)

JohnnyChance
08-22-2011, 03:32 AM
Late night snack:

https://lh4.googleusercontent.com/-DL21CmMd7mY/TlIHyosrcdI/AAAAAAAAA3c/8VNzuSWorBs/s800/IMG_0817.JPG

Scallops, japanese eggplant, garlic, ginger, lemongrass, chili bean paste, mirin, soy, rice wine vinegar.

And a Stone Levitation Ale.

JohnnyChance
08-28-2011, 04:48 PM
https://lh4.googleusercontent.com/-sZ8ohMQTu-g/TlqrHSlIvFI/AAAAAAAAA30/uMRIBAiY2lQ/s800/IMG_0855.JPG

Bacon, Fried Ham, Muenster, Fried Egg, Mustard, all cooked in the rendered bacon fat, including the bread.

Fat Kid Sandwich.

El Pescador
08-28-2011, 05:06 PM
So wrong its right! Obviously you're not a nutritionist...

goodchef1
08-28-2011, 05:30 PM
Now that's a freegin sandwich!!! :hungry:

Dave Martell
08-28-2011, 05:50 PM
Now that's a freegin sandwich!!! :hungry:

:plus1:

rahimlee54
08-28-2011, 10:38 PM
https://lh4.googleusercontent.com/-sZ8ohMQTu-g/TlqrHSlIvFI/AAAAAAAAA30/uMRIBAiY2lQ/s800/IMG_0855.JPG

Bacon, Fried Ham, Muenster, Fried Egg, Mustard, all cooked in the rendered bacon fat, including the bread.

Fat Kid Sandwich.


That sandwich is more calories than I intake daily by itself, looks great though.

ecchef
08-28-2011, 10:49 PM
Hey S.Pete, what do you put in your parsnip puree? I use apples, roasted shallot and horseradish.

stereo.pete
08-30-2011, 11:22 AM
Hey S.Pete, what do you put in your parsnip puree? I use apples, roasted shallot and horseradish.

I am not at your level yet Ecchef as I only put fresh thyme in mine. I will have to try it with the ingredients that you said, which sound very delicious.

ptolemy
09-03-2011, 12:33 PM
https://lh4.googleusercontent.com/-sZ8ohMQTu-g/TlqrHSlIvFI/AAAAAAAAA30/uMRIBAiY2lQ/s800/IMG_0855.JPG

Bacon, Fried Ham, Muenster, Fried Egg, Mustard, all cooked in the rendered bacon fat, including the bread.

Fat Kid Sandwich.
I love you man!

Jim
09-29-2011, 10:10 PM
A humble pie for my lunch guest today-

http://badgerandblade.com/gallery/displayimage.php?imageid=29847 (http://badgerandblade.com/gallery/showimage.php?i=29847)

http://badgerandblade.com/gallery/displayimage.php?imageid=29848 (http://badgerandblade.com/gallery/showimage.php?i=29848)

wenus2
09-30-2011, 02:32 AM
looks good Jim!

K-Fed
09-30-2011, 11:53 PM
Swordfish wellington atop creamed leeks and spinach with pernod.

http://i98.photobucket.com/albums/l267/LetsKillKevy/SSPX0063.jpg

K-Fed
10-01-2011, 12:06 AM
Pan seared sockeye salmon with dijon tarragon broth and lentils.

http://i98.photobucket.com/albums/l267/LetsKillKevy/SSPX0041.jpg

Duck breast au poivre with wild mushrooms sauteed in rendered duck fat.

http://i98.photobucket.com/albums/l267/LetsKillKevy/SSPX0019.jpg

Pan roasted duck breast with black cherry compote, toasted pistachios, cabernet demi, sauteed kale and wild rice.

http://i98.photobucket.com/albums/l267/LetsKillKevy/SSPX0049.jpg

mr drinky
10-05-2011, 10:51 PM
I have no pics (unless you want me to take a photo of a messy kitchen that I don't care to clean), but tonight I made my own fresh pappardelle with a veal ragu. It came out amazing for a last-minute dinner, but I wish I had thinned the pasta by one more number.

k.

Jim
10-26-2011, 09:26 AM
KKF chix for dinner- Got a kiss for my efforts from my bride.

http://badgerandblade.com/gallery/displayimage.php?imageid=30481 (http://badgerandblade.com/gallery/showimage.php?i=30481)

SpikeC
10-26-2011, 01:38 PM
KKF or KFC, what a difference a letter can make!

ptolemy
10-27-2011, 03:22 PM
today
http://i125.photobucket.com/albums/p63/ptolemy2k6/food/IMG_2036.jpg

DwarvenChef
10-27-2011, 05:04 PM
today
http://i125.photobucket.com/albums/p63/ptolemy2k6/food/IMG_2036.jpg

LOL I just did those myself, yours look better lol

hoop
10-27-2011, 11:48 PM
http://badgerandblade.com/gallery/displayimage.php?imageid=28658 (http://badgerandblade.com/gallery/showimage.php?i=28658)

http://badgerandblade.com/gallery/displayimage.php?imageid=28696 (http://badgerandblade.com/gallery/showimage.php?i=28696)

http://badgerandblade.com/gallery/displayimage.php?imageid=28697 (http://badgerandblade.com/gallery/showimage.php?i=28697)

Made up some Carolina cole slaw and pickled Vidalia onions to go with the PP.

Jim -

I know this is going deep into the thread, but sweet little tiny in the manger (bonus points to anybody that can place that quote...) that looks AMAZING! Could you PM a recipe?!??! (I hope that's not taboo on this site....)

-ah

Jim
10-28-2011, 07:45 AM
Haha, That's what this forum is for! Do you have a BBQ/Smoker?

Its very simple, mustard and vinegar slather and a rub of 8 part Paprika,5 part salt,3 part sugar. You can add all sorts of spices to the rub to make it your own. 12 hours at 235-250 and you have BBQ pork butt.

TheQReview
10-30-2011, 07:22 PM
http://i979.photobucket.com/albums/ae278/cmuderek/Backyard%20BBQ/102_3683.jpg

These are grilled wings with Big Dave's Wildfire Sauce. They're part of my weekly (during football season) series, Game Day Recipes. This photo is from week 1. You can see the other recipes on The "Q" Review.

Eamon Burke
10-30-2011, 10:21 PM
Good food day today! Sorry, can't/won't figure out resizing, so you get gargantuan phone pics.

For breakfast, I made mine and Lily's favorite, "Lemon Pancakes". It is a tradition that started when I had no baking powder and no buttermilk, so I made pancakes with baking soda, milk, and lemon juice. Forgot to buy/make syrup, so I put butter, more lemon juice, and powdered sugar on them. Side of Nueske's Bacon, and we eat until our sternums hurt!
https://lh4.googleusercontent.com/-W3So01aVLzc/Tq4G6OhZtjI/AAAAAAAAAS8/hZgwzr0CuaQ/s912/2011-10-30%25252009.37.19.jpg

The last one woke up some flour hiding at the bottom(because I'm not overmixing, and neither should you!), and the butter in the pan burned, so we got a pancake burl.
https://lh4.googleusercontent.com/-GFPEg-vCSQo/Tq4HA9vCuuI/AAAAAAAAATE/WVy6oi6VI1Q/s912/2011-10-30%25252009.33.35.jpg

And dinner was our Gordon Ramsay special: Fish & Chips and we watch Kitchen Nightmares! My daughter loves Gordon Ramsay, and calls him "chef", it is one of 3 shows she requests to watch.
Cod was the fish, the batter was made with White Lily flour and Newcastle Ale(and seasonings, leavenings, blah blah), chips are russets, the oil was corn, the beer was room temp, vinegar was malt and the peas were from frozen. I wouldn't change a thing! One of the best meals around.
https://lh4.googleusercontent.com/-ZcP4NAP5Usc/Tq4IwOlhmxI/AAAAAAAAATQ/RRB5dMD3jmc/s576/2011-10-30%25252019.48.35.jpg

SpikeC
10-31-2011, 12:29 PM
mmmmmm, Nueske's.

hoop
11-01-2011, 02:27 PM
Haha, That's what this forum is for! Do you have a BBQ/Smoker?

Its very simple, mustard and vinegar slather and a rub of 8 part Paprika,5 part salt,3 part sugar. You can add all sorts of spices to the rub to make it your own. 12 hours at 235-250 and you have BBQ pork butt.

Awesome, I know what I'm up to this weekend!! Thanks!

Ratton
11-01-2011, 07:38 PM
Awesome, I know what I'm up to this weekend!! Thanks!

For pulled pork you should have an internal temp of around 195*, so depending on the size of your butt it could take longer than 12 hours. :my2cents:

Jim
11-01-2011, 10:36 PM
For pulled pork you should have an internal temp of around 195*, so depending on the size of your butt it could take longer than 12 hours. :my2cents:

Quite right!

The Edge
11-04-2011, 06:23 PM
Here's last nights dinner. First is a Potato Soup topped with home made Pesto.

http://farm7.static.flickr.com/6222/6312996493_3d61b1af29.jpg (http://www.flickr.com/photos/30658974@N03/6312996493/)
Potato Soup (http://www.flickr.com/photos/30658974@N03/6312996493/) by taylor_e2001 (http://www.flickr.com/people/30658974@N03/), on Flickr

Next, is a Coriander Pepper encrusted Rib Eye on top of rice, with sauteed Onion, Bell Pepper, and Tomato with a lemon garlic olive oil dressing.

http://farm7.static.flickr.com/6060/6312996929_f5bd5540dc.jpg (http://www.flickr.com/photos/30658974@N03/6312996929/)
Rib Eye (http://www.flickr.com/photos/30658974@N03/6312996929/) by taylor_e2001 (http://www.flickr.com/people/30658974@N03/), on Flickr

Eamon Burke
11-06-2011, 11:24 PM
Another good day for my culinary adventures. I started out by drinking some Brazilian coffee and eating a bagel with an un-aged Brie on it. Some kind of "breakfast cheese" from California. Good stuff. My wife made "savory oatmeal", with bacon and pan-fried apples.

Then I spent the day working on 2 things that are kind of life-long dreams for me. I have a thing about trying foods that are obsolete or authentic, and another thing about making foods like I've never had, but what I think they should be like.
First is REAL TEXAS CHILI.
This is Chili. The real Chili. The stuff that cowpokes would eat off metal plates around a fire on the Chisholm Trail. I vowed to not make this with any ingredients that a Cattle Trail cook wouldn't have. So no fresh peppers, tomatoes, etc, and no primo cuts.
https://lh4.googleusercontent.com/-FO0w_S3Y8cE/TrddJJJ8BAI/AAAAAAAAAT8/eKMDel72_l4/s912/2011-11-06%25252013.04.17.jpg
Took the Noonday Onion and sweated it down, till they *just* burned. Took them out, used the hot pan to sear the oxtail and stew meat. Put the meat aside, and deglazed with an entire bottle of Shiner Bock. Reduced it by half, dumped in the tomatoes/beef/onions, green chili powder, smoked sweet paprika, and the adobo sauce from the preserved chipotles, along with salt and pepper. Corn Tortillas to thicken(took about 10 or so) the chili. After that, it was just 4 hours of bubbling and scraping the gunk off the bottom. I would've left the bones in during serving, but it's too messy and my wife doesn't dig gnawing bones like I do, so I cleaned them off about a half hour before finishing, and busted up the meat with a spoon.
https://lh5.googleusercontent.com/-0tFju3iNhiE/TrddChnj1JI/AAAAAAAAAT0/bi71d4vmQ2M/s912/2011-11-06%25252017.53.08.jpg
Served with more corn tortillas and a glass of water. I had one bowl, and I was about under the table, it was so filling. ONE BOWL. I usually eat 3-4 bowls of white-city-folk chili.


While I was managing that, I was babying these things:
https://lh3.googleusercontent.com/-Eop0b7fO_4M/TrddPzaIniI/AAAAAAAAAUE/uvRW5SeYMC8/s912/2011-11-06%25252019.45.55.jpg
I've been obsessed with apples lately for some reason, and have always been annoyed that "apple pie" is more like "cinnamon and brown sugar pie". So I did *most* of what Alton Brown did to his pies, using Apple Jack in the crust instead of water, using a pie bird, grains of paradise exclusively, and glazing the top with Apple syrup. I used 2 Granny Smith, 2 Braeburn, and 2 Jonagold apples. Slices came out clean as a whistle, apples cooked perfectly, and crust was uniform. Poured some heavy cream on my slice, and I'm feeling pretty good about things.

sachem allison
11-07-2011, 12:17 AM
mmmmmm, Nueske's.

+1

stereo.pete
11-14-2011, 02:28 PM
That chili and those pies look absolutely amazing, well done sir!

Avishar
11-17-2011, 01:43 AM
My attempt at one of my favorite things from the past: Smothered Pork Chops!
http://farm7.static.flickr.com/6217/6287820577_6a83d937bf_z.jpg
Nothing too fancy here, just some good bone in Niman Ranch Pork, brined in a healthy dose of maple syrup and apple cider vinegar, sous vide, chilled, buttermilked, crusted with panko, fried crisp, smothered with a mushroom soubise, and served alongside some celery root and leek mash, with a southern style vinegar slaw! and a nice cold one to go with it :D

JohnnyChance
11-17-2011, 02:22 AM
Oh yeah sure, not TOO fancy. That means no liquid nitrogen? Looks awesome.

Ratton
11-17-2011, 07:17 AM
How long did you sous vide the pork for, and at what temp??

SpikeC
11-17-2011, 02:01 PM
Droool.......

jheis
11-18-2011, 01:29 AM
Ack, Pitoui, (add any other comic strip expletive).

IMHO maple syrup has no place in food - at least food that is going in my mouth.

The rest of it sounds great.

James

apicius9
11-18-2011, 01:39 AM
Shoot, I just realized that I once again forgot to take pics of the food I made. Had some really nice short ribs lately, and yesterday some nice pork tenderloins wrapped in prosciutto that were as perfect as I ever made them. Gotta keep a camera in the kitchen... Great stuff to be seen here, love the thread.

Stefan

Avishar
11-18-2011, 06:34 AM
How long did you sous vide the pork for, and at what temp??

60°C until it hit that internal temp which was about 1 hr 45 mins! Haha it is funny you mention the liquid nitro though, we are getting our Dewar in on the 30th :D And in all honesty the maple syrup really didn't really transfer much flavor at all into it, it really was to balance the salt from the brine!

Andrew H
11-18-2011, 06:39 AM
60°C until it hit that internal temp which was about 1 hr 45 mins! Haha it is funny you mention the liquid nitro though, we are getting our Dewar in on the 30th :D And in all honesty the maple syrup really didn't really transfer much flavor at all into it, it really was to balance the salt from the brine!

The pork looks really good, but I'm just curious, what's a FANCY meal at your house?

Jim
11-19-2011, 11:22 PM
A little packer brisket- oak wood and love.

http://badgerandblade.com/gallery/displayimage.php?imageid=31028 (http://badgerandblade.com/gallery/showimage.php?i=31028)

Eamon Burke
11-20-2011, 01:15 AM
You are a credit to New York City.
:bbq:

Fornia
11-20-2011, 09:59 AM
Great looking brisket there!

Jim
11-20-2011, 10:53 PM
Thanks for the kind comments guys.

SpikeC
12-22-2011, 03:19 PM
A little salad from last night. The Albacore loin from New Seasons market was seared for this.

3236

Miles
12-22-2011, 03:32 PM
A little salad from last night. The Albacore loin from New Seasons market was seared for this.

3236

I really miss New Seasons sometimes. This is one of them. :-)

chazmtb
12-26-2011, 11:46 AM
OK, sorry for the crappy pictures, but they are from my cell phone. Here were some things I made over Christmas. Chicken gallontine, Filet roast, and some sushi. We had a friend give us fresh snapper he caught from the Gulf. The tuna was sushi grade frozen.

3293
3294
3295
3296
3297

3298
3299
3300

mano
12-26-2011, 02:02 PM
chaz, excellent presentation!

Jim
12-26-2011, 02:02 PM
A feast for the eyes!

SpikeC
12-26-2011, 07:09 PM
Beautiful stuff! Not to be pedantic, butt when it's roasted it's ballotine, when poached it's galantine and served cold.

chazmtb
12-26-2011, 08:56 PM
:lol2::thumbsup:

jmforge
12-27-2011, 03:12 PM
So when you slice it up, is it guillotine? :D
Beautiful stuff! Not to be pedantic, butt when it's roasted it's ballotine, when poached it's galantine and served cold.

Jim
01-01-2012, 08:04 PM
New Years dinner-

http://badgerandblade.com/gallery/displayimage.php?imageid=31854 (http://badgerandblade.com/gallery/showimage.php?i=31854)

Pork roast-

http://badgerandblade.com/gallery/displayimage.php?imageid=31855 (http://badgerandblade.com/gallery/showimage.php?i=31855)

Breast of veal stuffed with spinach and Feta

http://badgerandblade.com/gallery/displayimage.php?imageid=31856 (http://badgerandblade.com/gallery/showimage.php?i=31856)

Escarole and white beans

Not shown, Rigatoni with sauce

Broccoli with garlic and oil

Homemade rolls

Enough cake and stuff to choke Marie Antoinette.

mr drinky
01-01-2012, 08:14 PM
Those roasts look AMAZING and I love onions. You have some of the best meat porn.

k.

steeley
01-01-2012, 08:44 PM
Nice Jim
how did the veal come out for you .
and of note the knifes.:knife:

ColinCB
01-01-2012, 10:13 PM
To break in my new knife and board, I cooked up some Confit Byaldi, aka Ratatouille.

http://i.imgur.com/K6umy.jpg

Jim
01-02-2012, 01:22 AM
Nice Jim
how did the veal come out for you .
and of note the knifes.:knife:

The veal was "OK" I bake at 300 covered for a couple of hours to break down all the connective tissue then just brown it up. Its a difficult cut to nail down if you don't cook it often. The Hiro is my favorite shaped slicer.


Those roasts look AMAZING and I love onions. You have some of the best meat porn.

k.

Thanks Buddy!


To break in my new knife and board, I cooked up some Confit Byaldi, aka Ratatouille.


Really nice presentation!

Dave Martell
01-07-2012, 04:47 PM
Nice Jim but that fork looks a tad too stock to me. :)

Jim
01-07-2012, 05:10 PM
A man has to draw the line somewhere!



When I find that line I will let you know...hahaha.

K-Fed
01-10-2012, 10:29 AM
The chef and I put together a fun tasting menu for a private party that we had a couple of weeks ago. We had a blast working on this together and even more fun when it finally came down to execute it. Like kids in a candy shop.

http://i98.photobucket.com/albums/l267/LetsKillKevy/405800_316556898364988_100000320425205_1059456_915 830821_n.jpg

The appetizers -

http://i98.photobucket.com/albums/l267/LetsKillKevy/408849_317430028277675_100000320425205_1062384_840 800542_n.jpg

Seafood course -

http://i98.photobucket.com/albums/l267/LetsKillKevy/399108_2133166109342_1851735101_1379728_1340684382 _n.jpg

Meats -

http://i98.photobucket.com/albums/l267/LetsKillKevy/384833_2133164269296_1851735101_1379727_98113581_n .jpg

jmforge
01-14-2012, 01:57 AM
Dude, I just gained 10 pounds reading the menu. That's pretty wild!!:doublethumbsup:
The chef and I put together a fun tasting menu for a private party that we had a couple of weeks ago. We had a blast working on this together and even more fun when it finally came down to execute it. Like kids in a candy shop.

http://i98.photobucket.com/albums/l267/LetsKillKevy/405800_316556898364988_100000320425205_1059456_915 830821_n.jpg

The appetizers -

http://i98.photobucket.com/albums/l267/LetsKillKevy/408849_317430028277675_100000320425205_1062384_840 800542_n.jpg

Seafood course -

http://i98.photobucket.com/albums/l267/LetsKillKevy/399108_2133166109342_1851735101_1379728_1340684382 _n.jpg

Meats -

http://i98.photobucket.com/albums/l267/LetsKillKevy/384833_2133164269296_1851735101_1379727_98113581_n .jpg

Eamon Burke
01-14-2012, 11:17 PM
I just lost 10 pounds thinking about working that line! :scared4:

I salute you! :hatsoff: