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Whats cooking? **** Making something fine and fancy?** Just plain good? Show us! - Page 137
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Thread: Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

  1. #1361
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    stereo.pete's Avatar
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    Quote Originally Posted by Salty dog View Post
    Next time up I'll show you a real easy method.

    That will have to be when you bring your new Rader by.
    Sounds like a plan Salty and I'll bring the beer!
    Twitter: @PeterDaEater

  2. #1362
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    Quote Originally Posted by stereo.pete View Post
    I like the first picture better Zwiefel, it has more depth to it. Did you make that flat bread from scratch, if so, can you please share the recipe?
    Thanks for that...I liked that one more except that the color on the bread was better in the second one. On this day, that was a semi-prepared product (frozen, but raw)...but they are super easy to make from scratch. Here is a link to a recipe I put on Google Docs:

    https://docs.google.com/file/d/0B8Vv...it?usp=sharing

    This product pictured is:

    http://gingerfresh.com/jersey/index....ducts_id=11494
    Remember: You're a unique individual...just like everybody else.

  3. #1363
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    Thanks Zwiefel!
    Twitter: @PeterDaEater

  4. #1364
    Nice food Zwiefel. I like the natural like shot better.

  5. #1365
    Senior Member jayhay's Avatar
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    Some pasta I've been churning out at work recently. Been deep in the flour trenches. The xmas colors are coincidental.

    Click image for larger version

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  6. #1366
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    Jayhay, red/green food dye? or something more intruiging?

    Great photos, BTW, lovely textures, angles, and composition.
    Remember: You're a unique individual...just like everybody else.

  7. #1367
    Senior Member jayhay's Avatar
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    Quote Originally Posted by Zwiefel View Post
    Jayhay, red/green food dye? or something more intruiging?

    Great photos, BTW, lovely textures, angles, and composition.
    TY

    No no, no dyes. Green is spinach ravs with sheeps milk ricotta, preserved lemon and allepo. Red is beet ravs with celeriac, white bean and basil. Real stuff here.

  8. #1368
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    Quote Originally Posted by jayhay View Post
    TY

    No no, no dyes. Green is spinach ravs with sheeps milk ricotta, preserved lemon and allepo. Red is beet ravs with celeriac, white bean and basil. Real stuff here.
    Colors are so vivid, I had to ask
    good work.
    Remember: You're a unique individual...just like everybody else.

  9. #1369
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    My Wife wanted burgers so I obliged, granted I did over cook them but they were still juicy and flavorful. Glazed with worcestershire sauce and topped with Merkt's Cheddar and raw onions!


    Twitter: @PeterDaEater

  10. #1370

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    OK - here's my Duck Galantine. I made a stuffing of crimini mushrooms, walnuts, mire poix and spinach. I spread the stuffing then added a layer of sliced sausage I made form wild goose, veal chorizo and a brunoise of leak, sweet red pepper and carrot. I roasted the galantine on a rack near the top of the oven till the inside read 165 degrees. It's freakin' delicious and so is the sausage. I rolled the mix up in plastic wrap, tied it into "links" then poached till done.

    I boned the duck with my Del paring knife and it got a good workout as there is a lot more connective tissue in a duck than a chicken so there was no pealing the meat off the bone. Worth the work? You bet - yesterday I boned the duck, made stock with the carcass and made the sausage making it much less work today. My truss job needs work too though - it was the first time I've done this. I encourage everyone to try it though it's a blast when it's plated and you lay it on the table.






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