Thread: Post Pictures Of Your Food Here, Without Discussion

Danny and the boys woke up early the other morning to go fishing, and brought these back for lunch:



That's 2 catfish and 2 perch. My first time to have perch actually. My son caught the first catfish after less than a minute (it's the one in the middle). <3

Omelette: mozerella, turkey, jalapeños, cayenne peppers, diced yellow onions
Bacon: maple glaze

http://i.imgur.com/AVusc.jpg

Fresh from the garden

I cooked these with my friends the last time I had a gathering, steamed egg, Japanese curry and Kimchi soup!

I haven't baked recently, but here are my candy cane brownies that I baked on March break

Vegetarian taquitos! They're made with beans, sauteed onions and bell peppers, cumin and chili powder, and Morning Star fake chicken. Oh and cheese... lots of cheese. Plus sour cream and pico de gallo:

Cookiesss! Made with almond paste and I also made the almond paste from scratch because I never tried before. Chocolate ganache in the middle. These were ridiculously good:

Glad to be home after a 2 week vacation. ...I missed my favorite plate most of all!



Organic, prime aged NY Strip with fries. Rubbed with applewood smoked bacon crumbs and prepared under my infrared broiler.

I love KIMCHI!!!!

BBQ Bacon-wrapped Steak Nuggets!!! Fuck yeah!!!



Bacon wrapped Taquitos v2.0



'cause that's how I roll...

Spaghetti and meatballs with cheese and homegrown oregano.



(Sorry for double post. I tried to edit and add this to the last post, but the 1440 minute edit timeout has expired.)

Dat fish.

My job sucks so bad sometimes:



I think I have a pic of them all done, I'll see if I can find it..

edit: Here it is. First we dip them in caramel, then chocolate so we can sell them in cellophane bags without them sticking. Then I drizzled whith chocolate on them, and added sprinkles. It's all about the sprinkles

I already grossed everyone out in irc with this pic, but I thought I'd post it in here too

This is aspic, or gelée: (It takes all day to make, but it's a component for a classic french recipe that I'm working on, Chicken Chaud-Froid. It's a 3-4 days project, and I'll post a pic of that too when it's done. Following the pic of aspic I made are a couple pictures that depict the various applications for aspic. I didn't make any of those, just the cubed aspic in the first picture.)



This beautiful vegetable terrine uses aspic to hold everything together, and make it shiny. It also acts as a preservative:



Aspic can also be used to decorate a plate, so that the food which is served on top won't disturb the design:



Finally, and this is what I'm using it for, aspic can set certain sauces for a more meticulous presentation, as in a chaud-froid sauce:



/end of culinary lesson

So I gotta be the first to triple post in here?

The Final Chicken Chaud-Froid by yours truly (followed by the picture I went by in The Great Book of French Cuisine, by Henri Paul Pellaprat, of the École du Cordon Bleu, Paris)

mine:


book:

Made some Stuffed Cremini Mushrooms tonight...they are yummy

My life is now complete.



Wegmans has beef bacon.

Oh yeah, and...

Spoiler for Breakfast of champions!:

Regular, boring pork bacon.

I made four hunks of fajita meat the other day. They were great with appropriate toppings.

This is just a little meat porn.

Originally Posted by OpheliaBlue

So I gotta be the first to triple post in here?[/IMG]

Nah....I merged the shit out of a ton of triples.....zalls I did.

I am currently stuffed. Filet Mignon with steamed asparagus resting on pancetta. All drowning in garlic butter.

http://i.imgur.com/KLKNE.jpg

MelanieB made me do it.

Chicken Scallopini from last night. Dat sauce......



By the way, I love how we're all familiar with eachother's china now.

http://i.imgur.com/TxYNI.jpg

Bacon, caramelized onion, tomato, mayonnaise, mustard, bread....disposable china.