what are you eating today?

[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

[lmk1995]

illegal in the us kinder eggs

[freecat]

^

[jhxkcd]

here we go

charcuterie, white bean/mackerel bruschetta, pears & comté, jamon serrano reserva, prosciutto

beer chocolate braised short ribs

slow cooked egg, morrels in anchovy butter

espresso

corn tempura

basil risotto, halibut, comté croquettes

pea panna cotta, ginger snaps

vid

Edited August 8, 2012 by jhxkcd

[034936]

french place down the road,

duck

lamb + bouillabaisse

Edited August 15, 2012 by 034936

[mmg]

Castagna

pork fat and butterfat

[mmg]

making blood sausage

molasses pecan bread

hazelnut shortcake with vanilla bean whipped cream

been trying to get better at homemade japanese

portland finally got some decent sushi places

[_ironman]

thread revival?

[digitalmountain]

I could really go for some sushi and sashimi right now, I'd even devour the sloppily cut tuna and the avocado rolls above..

[abrupt stop]

Recent weekend trip to Montreal:

Liverpool House

foie gras

burrata

veal liver

rabbit stuffed with sausage

veal schnitzel

[abrupt stop]

Restaurant Grenadine

amuse-bouche: fresh cheese & herbs

smoked paprika-crusted bison tataki with a peach and pecan pickle

foie gras creme brulee, fruit compote and toasted broiche

goat cheese ravioli, heart of romaine, bacon jam and caesar vinaigrette

horse steak, warm orzo salad and chimichurri

confit wild boar shoulder, new potato salad, quick homemade pickles

late dinner last night with augustus and yohjihatesfashion

lamb shank via Arcane

Edited September 4, 2012 by JASON BOURNE

[_ironman]

[bryanayrb]

sup gal sushi

wheres the viet tho ryan

[_ironman]

that one is pho viet at warden/steeles plaza. went to try it cuz it's vietnamese owned

[orlylow]

everywhere...

[orlylow]

[ninetynine]

[Moonrise]

That corn tempura at the top looks great.

[Young Bro]

short rib

pho sandwich

eel

ihop

miso ramen

aspara bacon

gyoza

fried oysters

[freecat]

where did you get that pho sandwich ? i feel like trying it. and when i'm not too lazy i will upload some pictures of food from my month in s-e asia.

[willy cheesesteak]

P.H.O. Real sandwich is from here

[jhxkcd]

Burger + Comte + Chanterelles/Fried Onions

Lamb Rack Chops + Polenta

Chicken + Biscuit

Black Rice Pudding + Puff Pastry sticks

Fried PBnJ

Maple Pancakes + Duck Confit + Ice Cream + Pears

[soulx6]

Bump. I need to see more foods!

[youkinorn2]

from a couple different meals at Uchiko. been eating there a lot since moving back to Austin. Always great.

ankimo torchon (monkfish liver) with miso, walnuts, figs, turnips, and brioche.

white anchovy with botarga, uni and basil, some fish I can't remember, horse mackerel, blue mackerel

[Mixture]

[orlylow]