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

  1. #901
    Senior Member Salty dog's Avatar
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    A sample of food photos. I'm going to be doing this more often. It helps keep them organized.


  2. #902
    I spent a good chunk of last weekend in the kitchen, doing various things with cheap veggies from the harvest. I did a ghost and habanero pepper salsa, bulgur vegetarian chili (which I know, isn't really chili) and some chinese-style hot sauce:









    Those are old pictures, but you get the idea.

  3. #903
    Senior Member Lucretia's Avatar
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    Great looking chiles!
    Now is not the time to bother me. And it's always now. Wiley Miller

  4. #904
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    Thought I knew something about chilies, but which are the Ghost Peppers? Great looking food and good photography.

    Haxthe Cook CLEAVERS RULE!!!
    A barbeque believer will not profane pork by boiling, liquid-smoking, submeging in sous-vide, or affirm with those who do.

  5. #905

    Zwiefel's Avatar
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    Quote Originally Posted by Craig View Post

    Is that the gengetsu petty?

    Nice looking chiles!
    Remember: You're a unique individual...just like everybody else.

  6. #906
    Senior Member Lucretia's Avatar
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    Pizza, the perfect food. With pepperoni, oyster mushrooms, 4 cheeses, roasted baby eggplant, and Hatch chiles.

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    Now is not the time to bother me. And it's always now. Wiley Miller

  7. #907
    Senior Member Deckhand's Avatar
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    Quote Originally Posted by Salty dog View Post
    A sample of food photos. I'm going to be doing this more often. It helps keep them organized.

    Eating at your restaurant is definitely on my list of things to do. Amazing looking.

  8. #908
    Quote Originally Posted by hax9215 View Post
    Thought I knew something about chilies, but which are the Ghost Peppers? Great looking food and good photography.

    Haxthe Cook CLEAVERS RULE!!!
    Ghost peppers, otherwise known as Naga Jolokia or Bhut Jolokia, is an insanely hot pepper from rural India and Bangladesh that started getting popular about 5 years ago when it took over the Guinness title for hottest pepper in the world. It comes in at about a million Scoville heat units. It has since lost that title to Trinidad scorpion peppers, which I don't know much about.

    I love ghost peppers, they're a little more flavourful than habaneros. I usually order them cheaply (about 50 cents a pod) off ebay.

    Quote Originally Posted by Zwiefel View Post
    Is that the gengetsu petty?

    Nice looking chiles!
    Watanabe. I still use that knife a ton, though this time around I actually used my Takeda nakiri to do the same job.

  9. #909
    Quote Originally Posted by Craig View Post
    It comes in at about a million Scoville heat units.

  10. #910

    Zwiefel's Avatar
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    Hot Smoked Pork Chops and Fried Okra....

    This was earlier in the summer...but I keep these in rotation on my screensaver and they popped up today...couple of nice pics and one of my favorites, hot smoked pork chops:

    Getting the brine going:


    Quick cool down:


    Then everything in a ziplock bag for a few hours:


    After resting in a towel for 30 min to wick away moisture thouroughly, getting a little black-n-kosher before the heat:


    Random dog interaction:


    Application of heat has begun:


    Fresh okra tossed with Tony Cachere's and pan-fried (for my southern Brothers and Sisters, don't hate!):



    My drunken plating:


    The chop has a homemade dressing on it: lemon juice, boutique evoo, raw garlic, dijon, kosher salt, and black pepper...about 2:1 with the evoo/lemon as I like it quite tart.
    Last edited by Zwiefel; 09-13-2012 at 09:58 PM. Reason: damn typos
    Remember: You're a unique individual...just like everybody else.

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