New threads and interesting conversations directly in your inbox. Sign up now and get a daily summary of the latest forum activities!
Discussion in 'Whats Cooking? Food, Drink, & Gear' started by Jim, Mar 9, 2011.
I love fegato
Do you, sir, perhaps posess a jug without a handle?
On the Coast of Coromandel,
Where the early pumpkins grow,
In the middle of the woods
Lived the Yonghy-Bonghy-Bo.
Two old chairs, and half a candle,
One old jug without a handle,
These were all his worldly goods:
In the middle of the woods,
These were all the worldly goods
Of the Yonghy-Bonghy-Bo.
Of the Yonghy-Bonghy-Bo.
Birthday Dinner for Wife part 1
Cantaloupe and Prosciutto
Throw back to the 90s salad, we used to goto this restaurant when we were in university that had something like this
Foie Gras and Black Currant jam on crostini, tomatoes and fresh mozzarella
Vanilla, strawberry jam, choclate fudge icecream
Aptly named "Sword of the Sun" sake
Doenjang-jjigae and pork/shrimp stirfry
It was a great time. Just remembered this morning about the venison backstrap I meant to sautee.
You guys have been killing it lately! I might have to learn how to cook if I keep looking at all this stuff!
I can cook a bit.
But I SERIOUSLY need to up my game on presentation.
David, a hotel head chef I worked under forever ago used to walk behind me on the line, look at what I was plateing up and say:
"People eat with their eyes, you know?"
He was right.
Long Boi Pickles
I did think at the time that you had quite a few wines before we started cooking
Just to refresh your memory, you did indeed cook venison for an appetizer. Rather nice venison, too. Marinated with thyme, rosemary, and garlic, as I recall. I enjoyed it a lot. You did too, judging by your expression at the time, even if you can’t remember that anymore…
I do posses one other Jug, my wife, as this is her maiden name
Oops! Ok so that is embarrassing!
I'm afraid Sunday was a "everything in moderation except moderation" day. Fortunately it was fun and ended without drama.
And Monday was VERY long!
I don’t think it’s embarrassing, I think it’s funny
Yeah, I thought it went on for longer than usual, too
Steak donburi + gyoza and spicy green onion salad!
Wifey Birthday Food Extravaganza - Part Deux
Trio of oysters: 4 inches of pleasure (New Brunswick), Marina Top Drawer (British Columbia), Kaipara (New Zealand)
Clams in sake and dashi
Lobster Dinner, Lobster Bisque Breakfast, Lobster Salad Lunch
Clams and Spagetti in garlic and light cream sauce
Summer Tempura Donburi (Bell Pepper, Zucchini, Onions, corn, clams)
"Clam & Shells" Seashell pasta, lobster-rosè sauce, clams
home made bacon roasted corn mozzarella. I have noticed that bourbon prevents round pizza
Nice stuff you all!
I’ve been in Portland Oregon for the week. Got in some fishing time and caught a pile of walleye perch. I brought my wok setup to the AirBNB and cooked up a fresh batch. Blown away. Cleaned and froze the rest and divided it with the family. Mine are still frozen solid despite the 10 hour drive home. Can’t wait to cook some for the wife. (She didn’t go to Portland with me )
Uncle Xenif's Spicy Zha Jiang Noodles
Numbing Spicy and super addictive
Biscuits and gravy:
I made a traditional Chinese Dan Dan Noodle dish with chopped pork a couple days ago. Then we had a charcoal grilled steak dinner the next day.
Today, I sliced up the leftover steak, and used the leftover Dan Dan hot sauce and leftover noodles for a bastardized Dan Dan Steak and Noodle bowl. That sauce is fantastic; it works with anything.
Pretzel dough pizza with speck
Where at in Portland we’re you fishing?
On the Columbia. Near Rufus
I made this recipe once before, leaving out the Okra because as a kid in the Southern USA I was traumatized by slimy okra. But in a traditional Gumbo like this -- shrimp and sausage -- I learned about how "slime" converts to "thickening" if you're careful. So there is a lot of okra here for thickening.
These shrimps are probably too big for a traditional recipe, but I'm experimenting here. The one thing I've learned so far, is don't overdo the tomatoes. Gumbo isn't a tomato sauce.
Okras. I still can't fathom how an ancestor decided this thing is edible..
Had a little too much wine before taking this photograph.
Ribeye with mushrooms, asparagus, dressed salad.
Picked when they are young and smaller, I really enjoy eating them raw. No slime at all.
Lemon sole, white wine sauce.
Separate names with a comma.