LifeByA1000Cuts
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@Xenif how so - is there frog in your dish?
Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!
- Thread starter Jim
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Xenif
Senior Member
Nope, but I did buy a Kaeru [emoji196]
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I was looking for a photo today and ran across these two I thought some here might enjoy.
The first is a pizza cooked on my Weber charcoal grill using charcoal and small wood splits to raise the temp well over 700* F. The charcoal/wood flavor really adds to the flavor.
The second is one of two simple boules I made to take to a party. I normally don't add sesame seeds, but did this time just for looks. KKF does not like the bread - I can't get the colors right...
The first is a pizza cooked on my Weber charcoal grill using charcoal and small wood splits to raise the temp well over 700* F. The charcoal/wood flavor really adds to the flavor.
The second is one of two simple boules I made to take to a party. I normally don't add sesame seeds, but did this time just for looks. KKF does not like the bread - I can't get the colors right...
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Godslayer
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Made carrot cake for my grandma, Bruno Albouze recupe, contains 1l reduced carrot juice and 300 grm walnuts, I added some Persian advieh, the carrot and walnut was poached in cinnamon, cardamon, black pepper and Orange zest. The sauce is a reduced carrot juice, Dulce de leche, vanilla and cinnamon. Definately the best carrot cake I've had in a while. Sorry for the ****** pic, grandpa was giving me weird looks lol.
Beautiful stuff there RonB ... don't happen to have a 'crumb' shot do ya? Love the tinge on the peperoni - just perfect ...
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Sorry @MontezumaBoy - I don't normally take photos of hot food I am getting ready to eat - I like it hot. :hungry:
And the boules were for a party, so I did not cut them until I got there, (and I just saw someone who was at the party, and she asked me when I was going to bring bead again).
And the boules were for a party, so I did not cut them until I got there, (and I just saw someone who was at the party, and she asked me when I was going to bring bead again).
FunkyLuxury
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This looks immaculate! Thanks for posting and for crediting the recipe. I have a friend in my life that eats carrot cake every day. I am making this for him over the weekend (maybe one for myself too!)
wood fire really does do something special to pizza crust. i like my pepperoni crisp til the point of almost burnt
FunkyLuxury
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Excuse the presentation and the photo please, this is just an after-work snack I whipped up when I got in the door.
A kind of... scallop dengaku - seared scallops with a sake-miso zabaione. Worked a ton of air into the zabaione, dressed the scallops and threw them under the broiler quickly. Outside crusted over nicely, inside was rich and custardy.
Funny...and glad you enjoyed!
Xenif
Senior Member
What steak knife is that ?
It's a Gense Old Farmer steak knife..
The meal was cold potato salad with a chicken thigh..
Lars
DamageInc
Idiot
I made what we in Denmark call Parisian Steak. Minced some of the Finnish beef and made 300g patties. Fried medium and served on toasted dark rye bread with dijonnaise, shallots, capers, pickled beetroot, pickled cucumber, horseradish, and egg yolk. Had a glass of a really nice beer to go with it, namely Tripel Karmeliet.
Lyder fandme godt. Bliver aldrig træt af nye kartofler i kartoffelsalat.
Lyder fandme godt. Bliver aldrig træt af nye kartofler i kartoffelsalat.
Pariserbøf FTW.
Hvordan ved du at det ikke var glaskartofler og mayo fra K-salat?
Lars
Hvordan ved du at det ikke var glaskartofler og mayo fra K-salat?
Lars
DamageInc
Idiot
I believe in the best of people.
me too - though it often leads to dissapointment..
youkinorn
Well-Known Member
Lots of sushi lately. Getting better at it and found some good fish to work with. The browner rice is using akasu vinegar. Sorry for the intensely sized photos.
buri nigiri
buri nigiri (leaner cut)
akami nigiri (rice looks mushy here, but it is the same batch as the two above)
tai nigiri and sashimi
even more buri
iwashi nigiri
turnip greens tamagoyaki
buri nigiri
buri nigiri (leaner cut)
akami nigiri (rice looks mushy here, but it is the same batch as the two above)
tai nigiri and sashimi
even more buri
iwashi nigiri
turnip greens tamagoyaki
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Cherry smoked gochujang BBQ sauce ribs.
Brian, make cheerwine BBQ sauce? I miss that stuff.
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We dont get cheer wine up here, but coincidentally, someone from NC dropped off a case recently and it was first time Ive ever had it. The sweetness must make for a great bbq sauce.
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Cheer wine huh? No Chit?
mucho that stuff is made in carolina, how have you not done this before?? its freaking delicious in a bbq
Word. Im not a soda drinker but Ill try it. I also dont like things too sweet either. If it starts to go that way Ive got a jar of malic acid that will fix that.
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Its basically cherry coke and dr peppers bastid child.
