what are you eating today?

[mr fluffernutter]

anyone have good ideas for using beets + beet greens. was just gonna sautee with bacon and garlic then throw in sliced beets at the last minute.

[jhxkcd]

if they're pickled, that sounds good, otherwise roast them along with a bulb of garlic and finish the beets off panfried with bacon/bacon fat. Maybe blanch the greens and puree with roasted garlic and a bit of cream and plate the beets over the puree?

[rirawin]

Last Sunday we made a roast lamb dinner...

Pre-roasting...

Roasted

Pre-gravy

We only cheated with the yorkshire pudding, everything else, including the mint sauce was home made.

Sunday just gone we decided to make some dumplings

Pan fried...

Boiled...

This was also good too...

Edited July 2, 2012 by rirawin

[(10chars)]

spent the weekend in the french quarter of new orleans.

started things off with beignets and cafe au lait at cafe du monde.

so good.

crawfish bisque

drank a lot of beers in this park..

soft spring rolls

pho

ate at masperos twice..

french dip and a muffaletta

2nd time at masperos.

club sandwich

so massive

[sneekylyric078]

photo by Lavinarc76, on Flickr

4th of July BBQ: Buffalo and Beef burger with onion compote, arugula, and emmentaler cheese.

Edited July 5, 2012 by sneekylyric078

[dismalfuture]

cooked for myself tonight

[evisu 2000]

peasant

[jhxkcd]

dis gonna need details on that

[dismalfuture]

tournedos rossini:

http://en.wikipedia.org/wiki/Tournedos_Rossini

[jhxkcd]

Brisket/Chuck mix used for the burger with caramelized shallots and stilton blue cheese on homemade brioche bun. Double fried fries w/ mayo.

Edited July 8, 2012 by jhxkcd

[Vampyrvargfesten]

highlights recently:

animal: foie ssam, foie biscuit, berry custard, foie agnolotti

bludso's bbq brisket, ribs

tsujita ramen

oinkster

huckleberry's porridge

oinkster's "big mac"

[Vampyrvargfesten]

foie gras poutine

curry udon

[Vampyrvargfesten]

fred's down home burgers

al pastor

son of a gun - lobster roll, fried chix sandwich, "italian hamburger":

gianduja, brioche, caramel, maldon

[rirawin]

Crispy pork belly... the crackling was to die for. "Spanish Tapas" on the side, anchovies, chorizo sausage, cheese, garlic stuffed olives etc.

Mixed board, consisting of cured meat, roasted squash and peppers, and blue cheese.

Edited July 10, 2012 by rirawin

[jhxkcd]

made sum ravioli

[american_hearts]

[fads]

lol @ straight edge pellegrino

[hugoagassi]

[wizard4life]

home made chicken rice. oooh yeah

[idealone]

chicken x rice one of my favorite meals

[Vampyrvargfesten]

that chicken rice and that cozy quilt

hell yeah home is the best place, better than any restaurant

[rirawin]

The Fat Duck

A "comprehensive wine list"

Nitro Poached Aperitifs - Campari Soda

Red Cabbage Gazpacho (Pommery Grain Mustard Ice Cream)

Jelly of Quail, Crayfish Cream (Chicken Liver Parfait, Oak Moss and Truffle Toast)

Snail Porridge (Iberico Bellota Ham, Shaved Fennel)

[rirawin]

Scallop with Coral Roe

Roast Foie Gras (Barberry, Braised Kombu and Crab Biscuit)

Mad Hatter's Tea Party (Mock Turtle Soup, Pocket Watch and Toast Sandwich)

"Sound of The Sea"

Salmon Poached in a Liquorice Gel (Artichokes, Vanilla Mayonnaise and Golden Trout Roe)

[rirawin]

Lamb with Cucumber (Onion and Dill Fluid Gel)

Hot & Iced Tea

Jelly and Ice Cream Cornet

Macerated Strawberries (Olive Oil Biscuit, Chamoile and Coriander)

The "BFG" (Black Forest Gateau)

Whisk(e)y Gums

[rirawin]

"Like A Kid In A Sweet Shop"

The Queen Of Hearts

Coconut Baccy (Coconut Infused with an Aroma of Black Cavendish Tobacco)

Aerated Chocolate (Mandarin Jelly)

[mellowfellow]

^looks so good!!

lombardis

[digitalmountain]

Random thought: could someone enlighten me on the appeal of "stacking" food up high like this:

Who started this? It does not make seem to make sense (apart from taking pics from a certain angle)? You'd have to awkwardly lift the meat off the mash and vegs first?

I remember a dish at Momofuko where they put dry-aged seared beef on a puree of pretty strongly fermented kim-chi. It was not bad in itself, I would just prefer not to have the meat smothered in it.

[therelativity]

[therelativity]

[jhxkcd]

Random thought: could someone enlighten me on the appeal of "stacking" food up high like this:

Who started this? It does not make seem to make sense (apart from taking pics from a certain angle)? You'd have to awkwardly lift the meat off the mash and vegs first?

I remember a dish at Momofuko where they put dry-aged seared beef on a puree of pretty strongly fermented kim-chi. It was not bad in itself, I would just prefer not to have the meat smothered in it.

Some people appreciate presentation. On a really good plate all the elements should work together, so any mixing of flavors as a result of presentation should take it to the next level, which I would imagine to be the case with the pork/spinach/potatoes/sauce combo pictured.

When stronger/overwhelming components are thrown into the mix, most of the time they'll be off to the side.

edit: reading your blog, you are obviously aware of all of this.

Edited August 4, 2012 by jhxkcd