what are you eating today?

[WillKhitie]

Pie shaped food for, well, easy eating?

Bibingka, which I'm guessing is a sort of rice/flour cake, with salted egg, wrapped in banana leaves and cooked over a fire. Meant to be eaten with coconut, the fresh stuff has this amazing subtly flavor.

And eff, Costco Pizza, which even half a world away, tastes exactly the same as it does in L.A.

Couple days later. Too much food TV, led me to plate dinner for everyone at home. Plain, relatively mundane Adobo, Rice, Dilis and tomatoes.

[whizkit]

sesame chocolate

[derek_]

i really need to practice shooting in low light settings .... hate noisy pictures. Anybody got some tips besides tripod..

Left: Chocolate Fondant, Middle: Earl Grey ice cream rolled in cookies and cream on top of a white chocolate and pandan parfait, Right: Blow-torched marshmallow with a shot of raspberry bitter chocolate fondue.

[Solix]

i really need to practice shooting in low light settings .... hate noisy pictures. Anybody got some tips besides tripod..

If you don't have a tripod, use as high of an iso that you're comfortable with and the lowest aperature. Aside from that just do your best to keep as still as possible, holding your breath usually helps. If you've got a flash, bounce it off the ceiling for good light.

Margherita Penne w/ Parmesan

Another Philly, this time with homemade Wiz:

Anyone from up and around Philly (or maybe that just has the know) know what makes an "authentic" cheesesteak?

[broken_dubz]

Japanese restaurant in Hong Kong

scallops: a little too strong on the flavoring, but good

sukiyaki

some sashimi that i ate halfway before remembering i had my camera

and dessert at Honeymoon Dessert

is this hanagushi in lan kwai fong?

looks familiar. food there is pretty damn good.

[Kev07]

no its somewhere in hang hou mall forgot what it's called, pretty tasty, portions were mad small though

[WillKhitie]

This time around Adobo. A fancier, restaurant cousin.

That's best recommended with.. Dilis rice, which could have been crispier. I would've paid to have those things just shatter with every bite.

And, indecisiveness led to just more pork. Lechon Kawali. Normally a hit, I'm thinking oily fried pork is losing its novelty.

[Broke_folk]

^You must spread some Reputation around before giving it to WillKhitie again.

I miss home cooked food.

Good Stuff WillKhitie

[unknownpleasures]

that looks great!

I am grabbing some pork tomorrow , it's been a while.

[whitney]

[Analog]

[ms. sally]

Another Philly, this time with homemade Wiz:

Anyone from up and around Philly (or maybe that just has the know) know what makes an "authentic" cheesesteak?

Good Italian Roll (dambrosio bakery is one that gets a lot of shine but it isnt a criteria), Steak (generally flank. Sliced thin), and cheese (provolone and cheez whiz being the 2 most popular).

I'd say the rest is all matter of preference (onions, mushrooms, hot peppers, ketchup, mustard).

I prefer Pats of the main 3 (Pat's, Gino's, Jim's). Their meat is more toothsome (bigger slices, as opposed to a shredded quality) and their locale (only outdoor seating/ordering. this is important as Jim's is indoors and after just making it through the ordering process you stink of meat and onions) is best for an over all good time in south philly.

Their are others out there but generally Pat's, Jim's, Gino's are the 3 that get the most debate over who is best. Also the oldest.

I'm from Delaware, not Philadelphia.

[youkinorn2]

Lamberts in Austin, Tx.

Calls itself "fancy barbecue." Great old building and great bar upstairs. www.lambertsaustin.com

Happy hour = half priced bar food.

Wood Grilled Natural Cheese Burger. Very straight forward and classic burger. Really, really damn good. hh = $5

Crispy Wild Boar Ribs. Great flavor, pretty lean, not gamey at all. Nice sweet and sour glaze. Loved the daikon slaw. hh = $5.5

There was also a Barbecue Plate with chicken, jicama slaw, and green chili grits. I didn't try the chicken, but the slaw and grits were both great. Especially the grits. I love grits and green chiles, though, so...

Shared some chips and green chili queso to start and some spectacular bread pudding with in-house made ice cream to finish. Bread pudding was so good.

[pragmatics]

Flank steak is too lean. You need something fattier. I think ribeye is traditional. It should be sliced very thin so it cooks quickly.

[the_state]

Flank steak is too lean. You need something fattier. I think ribeye is traditional. It should be sliced very thin so it cooks quickly.

ribeye? that's one fancy ass cheesesteak.

[ms. sally]

Flank steak is too lean. You need something fattier. I think ribeye is traditional. It should be sliced very thin so it cooks quickly.

You could very well be right. i've never asked the type of cut used, just always assumed.

Also, Amorsos rolls are the ones most widely used. Not D'ambrosios.

[mis]

To see the whole thing with detailed descriptions: http://www.flickr.com/photos/lennardy/sets/72157622314928251/

Adria

Sugar Cane infused with mojito and caipirinha

"Handkerchief" : Corn Paper

Gin Fizz cocktail

Cherry Umeboshi, Spherified Olives, Mimetics peanuts, Sesame cookie

Rose Frost: Passionfruit sorbet shaped into a rose

Black Sesame 40-second microwave spongecake with miso

Chicken Skin Canape: Crispy Chicken skin and braised chicken cartilage

Prawn to firings(?), intense prawn stock made from prawn brainz. Then a raw prawn with its head fried tempura style

[mis]

Pumpkin and Almond Sandwich: Pumpkin air, truffles and almond

Sea Anemone

Abalone: Abalone, Iberian ham fat gelee, Ginger gelee, mushrooms, seaweed

Rabbit canape with its giblets: Crispy rabbit ears, rabbit brain, heart, kidney, and liver, and snails eggs

Cherry and Kirsch: Kirsch foam, with chocolate covered liquid cherries

Coco: Frozen Orb of Coconut, topped with curry powder

Chocolate handkerchief

When you order tea

Morphings: Petit too-manys

[DXI30]

Good Italian Roll (dambrosio bakery is one that gets a lot of shine but it isnt a criteria), Steak (generally flank. Sliced thin), and cheese (provolone and cheez whiz being the 2 most popular).

I'd say the rest is all matter of preference (onions, mushrooms, hot peppers, ketchup, mustard).

I prefer Pats of the main 3 (Pat's, Gino's, Jim's). Their meat is more toothsome (bigger slices, as opposed to a shredded quality) and their locale (only outdoor seating/ordering. this is important as Jim's is indoors and after just making it through the ordering process you stink of meat and onions) is best for an over all good time in south philly.

Their are others out there but generally Pat's, Jim's, Gino's are the 3 that get the most debate over who is best. Also the oldest.

I'm from Delaware, not Philadelphia.

pat's is more chopped than gino's. gino's has the thick slices. and they both use rib eye.

i prefer pats, but there are better cheesesteaks out there than these 2.

there are many variants, but an original philly is rib eye, onions, and provolone. cheese whiz is a modern classic.

[tweeds]

did someone say 36 course meal??

mis it all looks really good albeit disparate...

[liewbaysea]

[mis]

did someone say 36 course meal??

mis it all looks really good albeit disparate...

Yeah, I didnt want to upload 36 photos. The full meal is here: http://www.flickr.com/photos/lennardy/sets/72157622314928251/

[Solix]

Ferran Adria is god-tier. +rep

How much does something like that set you back?

[tweeds]

i'd like to try his burgers at fast good, actually...

probably stems from the same curiosity about hind's head

[mis]

I think it was 230 Euros per head. It'd be interesting what he'd do with burgers, although I doubt he'll ever draw inspiration from western fast food

[WillKhitie]

Wow, thank god its a new page. My food posts do not really even deserve to be on the same page. For me, there's something about El Bulli, or even just Basque country food in general, Mugaritz, and Arzak, that I put on a pedestal.

There's places, I'd be lucky to eat in, and then.. there's places i'd be lucky to eat in before I die. That is one of them. Amazing photos, thanks.

Here's my now rather crummy looking lunch with the family.

Sushi, notably the spicy baby octopus, and the spicy tuna in the foreground.

Cold noodles in a tea broth.

A real generous helping of duck, crispy, oily, good.

With steamed Seabass, which was hit or miss. I probably tasted the entire spectrum of "done-ness", from undercooked, incredibly sweet, to tectonic plates of dry fish.

Some amazing Prime Rib which I couldn't find any fault in. Fat and lean than just melted together perfectly.

Chicken Shawarma, and the rest of the Indian fare behind it.

Rock Lobster, I think, with a generous dose of mozzarella, then melted on a grill.

And pastries, which went from the mundanely pleasing, to oddly fun.

[dino might]

tg, couldnt rep, and im sure you already know this, but you eat like my kinda woman.

i had pumpkin cheesecake last night that was bombbbbbbbbbbbbbbbbb. itll be up here whenever..

[tweeds]

I doubt he'll ever draw inspiration from western fast food

you mean american fast food

yeah i doubt it will reference american burgers but at the same time i really like the gastro-pub burgers found on this side of the pond, and i'm guessing a fast good burger isn't going to be too far from it...

[premiumsqueezed]

[premiumsqueezed]

Was bored, so I documented the process of making bacon fried rice.

Had a filet-o-fish earlier...and I didn't have any ketchup at home, so

Cooked the bacon through, but not crispy. Upped the flavor of the leftover rice by creating a garlic paste (garlic, salt, some sugar) and mixed the paste into the rice and let that sit for a while before frying. I liked the results.