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  • Post #1831 - February 22nd, 2014, 6:12 pm
    Post #1831 - February 22nd, 2014, 6:12 pm Post #1831 - February 22nd, 2014, 6:12 pm
    Image
    new coffee pot
  • Post #1832 - March 13th, 2014, 8:14 pm
    Post #1832 - March 13th, 2014, 8:14 pm Post #1832 - March 13th, 2014, 8:14 pm
    chicken and pork teriyaki meatballs
    Image
  • Post #1833 - March 15th, 2014, 11:17 am
    Post #1833 - March 15th, 2014, 11:17 am Post #1833 - March 15th, 2014, 11:17 am
    Image
    Mac en place
  • Post #1834 - October 31st, 2014, 11:48 am
    Post #1834 - October 31st, 2014, 11:48 am Post #1834 - October 31st, 2014, 11:48 am
    Image

    just one oz....
  • Post #1835 - November 6th, 2014, 4:21 pm
    Post #1835 - November 6th, 2014, 4:21 pm Post #1835 - November 6th, 2014, 4:21 pm
    Image

    another week, another oz of white truffles
  • Post #1836 - November 6th, 2014, 6:35 pm
    Post #1836 - November 6th, 2014, 6:35 pm Post #1836 - November 6th, 2014, 6:35 pm
    Image
    Als' Big Beef, Extra Meat, Dipped, Hot & Sweet

    =R=
    There's a horse loose in a hospital -- JM

    I am not interested in how I would evaluate the Springbank in a blind tasting. Every spirit has its story, and I include it in my evaluation, just as I do with human beings. --Thad Vogler

    I'll be the tastiest pork cutlet bowl ever --Yuri Katsuki

    That don't impress me much --Shania Twain
  • Post #1837 - November 6th, 2014, 7:06 pm
    Post #1837 - November 6th, 2014, 7:06 pm Post #1837 - November 6th, 2014, 7:06 pm
    This is what's great about lth forum:

    A post with a glorious picture of truffles followed by a post with a glorious picture of a hot beef sandwich.

    thanks, guys :D
  • Post #1838 - November 6th, 2014, 7:13 pm
    Post #1838 - November 6th, 2014, 7:13 pm Post #1838 - November 6th, 2014, 7:13 pm
    how bout a truffle in a beer? :D
    image.jpg
  • Post #1839 - November 6th, 2014, 8:54 pm
    Post #1839 - November 6th, 2014, 8:54 pm Post #1839 - November 6th, 2014, 8:54 pm
    ronnie_suburban wrote:Als' Big Beef, Extra Meat, Dipped, Hot & Sweet

    =R=


    Al's should buy that picture from you and put it on a billboard. I guarantee they'd make their money back in a week. That's just not even FAIR.
    We cannot be friends if you do not know the difference between Mayo and Miracle Whip.
  • Post #1840 - November 6th, 2014, 9:06 pm
    Post #1840 - November 6th, 2014, 9:06 pm Post #1840 - November 6th, 2014, 9:06 pm
    ronnie_suburban wrote:Als' Big Beef, Extra Meat

    Back in the 1970s, when I started going to Al's, this was known as a "regular beef."
  • Post #1841 - November 6th, 2014, 11:39 pm
    Post #1841 - November 6th, 2014, 11:39 pm Post #1841 - November 6th, 2014, 11:39 pm
    Rene G wrote:
    ronnie_suburban wrote:Als' Big Beef, Extra Meat

    Back in the 1970s, when I started going to Al's, this was known as a "regular beef."

    LOL, so true. :lol:

    =R=
    There's a horse loose in a hospital -- JM

    I am not interested in how I would evaluate the Springbank in a blind tasting. Every spirit has its story, and I include it in my evaluation, just as I do with human beings. --Thad Vogler

    I'll be the tastiest pork cutlet bowl ever --Yuri Katsuki

    That don't impress me much --Shania Twain
  • Post #1842 - November 7th, 2014, 9:50 am
    Post #1842 - November 7th, 2014, 9:50 am Post #1842 - November 7th, 2014, 9:50 am
    Breakfast!
    Image
  • Post #1843 - November 7th, 2014, 10:12 am
    Post #1843 - November 7th, 2014, 10:12 am Post #1843 - November 7th, 2014, 10:12 am
    mhill95149 wrote:Breakfast!

    By the light of dear sweet Carol Channing's ghost, that is beautiful! Remarkable even.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #1844 - November 7th, 2014, 10:32 am
    Post #1844 - November 7th, 2014, 10:32 am Post #1844 - November 7th, 2014, 10:32 am
    After a couple years with my old point and shoot, I finally upgraded to a mirrorless camera. I scavenged the internet bargain sites and found one with a basic lens from a newegg reseller. I didn't check the feedback of the seller first, but the item arrived in an unsealed box but looked like it hadn't been touched. State of the art introductory mirrorless camera from late 2012, I am still figuring out how to use the thing. The touchscreen is the size of a small smartphone and it has some kind of app to upload the photos once I figure out how to set it up. The loss of convenience is just huge, it barely fits in my pocket, and no zoom with the introductory lens so sniping objects from across a room is not possible.


    Basically the exact same photos with just a little higher quality and better focus:
    ImageTrailer Trash Zombie Burger from Zombie Burger in Des Moines, Iowa by Tyrgyzistan, on Flickr


    Slightly better colors, as judged by me:
    ImagePollo Enchorizado from La Peña Mexican Restaurant in Des Moines, Iowa by Tyrgyzistan, on Flickr
  • Post #1845 - November 13th, 2014, 2:52 pm
    Post #1845 - November 13th, 2014, 2:52 pm Post #1845 - November 13th, 2014, 2:52 pm
    Ronnie, you killed me with that Big Al's. Ouf. Any way we can swap—I'll send a Schwartz' fatty with a cherry soda...


    Salivating in Montréal, I remain

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #1846 - November 13th, 2014, 2:55 pm
    Post #1846 - November 13th, 2014, 2:55 pm Post #1846 - November 13th, 2014, 2:55 pm
    Geo wrote:Ronnie, you killed me with that Big Al's. Ouf. Any way we can swap—I'll send a Schwartz' fatty with a cherry soda...


    Salivating in Montréal, I remain

    Geo

    Hehe, that'd be a savory transaction!

    =R=
    There's a horse loose in a hospital -- JM

    I am not interested in how I would evaluate the Springbank in a blind tasting. Every spirit has its story, and I include it in my evaluation, just as I do with human beings. --Thad Vogler

    I'll be the tastiest pork cutlet bowl ever --Yuri Katsuki

    That don't impress me much --Shania Twain
  • Post #1847 - July 28th, 2015, 6:57 pm
    Post #1847 - July 28th, 2015, 6:57 pm Post #1847 - July 28th, 2015, 6:57 pm
    It's been a while since I've posted, but I've been doing quite a lot of new pastries.

    Just this weekend, a peanut butter mousse gateau for a neighbor's birthday. Milk chocolate/peanut butter/feuilltine base, chocolate fudge cake, peanut butter mousse, dark chocolate gelee, garnished with caramel and honey roasted peanuts and 23K gold dust.

    Image Side

    Image Top
    Last edited by tgoddess on July 28th, 2015, 7:15 pm, edited 1 time in total.
    In my house, you always save room for dessert.
  • Post #1848 - July 28th, 2015, 7:01 pm
    Post #1848 - July 28th, 2015, 7:01 pm Post #1848 - July 28th, 2015, 7:01 pm
    Walnut Torte with Walnut and Espresso-Custard Buttercream
    Image
    In my house, you always save room for dessert.
  • Post #1849 - July 28th, 2015, 7:13 pm
    Post #1849 - July 28th, 2015, 7:13 pm Post #1849 - July 28th, 2015, 7:13 pm
    Lavender Ombre Rose Wedding Cake - Chocolate buttermilk cake, almond Italian meringue buttercream, raspberry preserve filling.

    Image
    In my house, you always save room for dessert.
  • Post #1850 - July 28th, 2015, 8:40 pm
    Post #1850 - July 28th, 2015, 8:40 pm Post #1850 - July 28th, 2015, 8:40 pm
    I was using the wrong buttons and photo modes on my camera for a while, some graphic of the letter "p" when I supposedly needed letter "a" on some spinning wheel menu.

    Tacos:
    ImageCarne Azada Steak Tacos from Tacos Jerez Taco Truck in Des Moines, Iowa by Tyrgyzistan, on Flickr

    Fruity pebbles milkshake:
    ImageZombie Unicorn Shake from Zombie Burger in Des Moines, Iowa by Tyrgyzistan, on Flickr
  • Post #1851 - July 28th, 2015, 9:12 pm
    Post #1851 - July 28th, 2015, 9:12 pm Post #1851 - July 28th, 2015, 9:12 pm
    .
    tgoddess wrote:Lavender Ombre Rose Wedding Cake - Chocolate buttermilk cake, almond Italian meringue buttercream, raspberry preserve filling.

    From the sublime to the, if not quite ridiculous, polar opposite..............................

    Image

    Piggy for tomorrows Barn & Co Pitmaster dinner.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #1852 - July 28th, 2015, 9:47 pm
    Post #1852 - July 28th, 2015, 9:47 pm Post #1852 - July 28th, 2015, 9:47 pm
    tgoddess wrote:Lavender Ombre Rose Wedding Cake - Chocolate buttermilk cake, almond Italian meringue buttercream, raspberry preserve filling.

    Image


    My immediate thought when I saw the thread pop up was 'I wonder where tgoddess has been??'

    Back with a BANG--gorgeous cake--might almost be worth getting married again (but not quite!)
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #1853 - July 29th, 2015, 7:33 pm
    Post #1853 - July 29th, 2015, 7:33 pm Post #1853 - July 29th, 2015, 7:33 pm
    boudreaulicious wrote:
    tgoddess wrote:Lavender Ombre Rose Wedding Cake - Chocolate buttermilk cake, almond Italian meringue buttercream, raspberry preserve filling.

    Image


    My immediate thought when I saw the thread pop up was 'I wonder where tgoddess has been??'

    Back with a BANG--gorgeous cake--might almost be worth getting married again (but not quite!)


    Awww, thanks! I've really been getting into things like wedding cakes and enjoying it more than I expected. Two more weddings coming up in October and November and a couple bridal showers, as well.
    In my house, you always save room for dessert.
  • Post #1854 - July 30th, 2015, 6:24 pm
    Post #1854 - July 30th, 2015, 6:24 pm Post #1854 - July 30th, 2015, 6:24 pm
    Yeah that cake looks incredible
  • Post #1855 - September 7th, 2015, 5:45 pm
    Post #1855 - September 7th, 2015, 5:45 pm Post #1855 - September 7th, 2015, 5:45 pm
    Image
    Fig frangipane tart
    In my house, you always save room for dessert.
  • Post #1856 - September 7th, 2015, 5:48 pm
    Post #1856 - September 7th, 2015, 5:48 pm Post #1856 - September 7th, 2015, 5:48 pm
    Image

    Mini banana chocolate chip loaves.
    In my house, you always save room for dessert.
  • Post #1857 - September 29th, 2015, 4:49 pm
    Post #1857 - September 29th, 2015, 4:49 pm Post #1857 - September 29th, 2015, 4:49 pm
    I bought a new monitor after several years, now I can see stuff that is more than 1200 pixels wide, and I can edit some photos a little bigger and see the colors more clearly. Some of my latest photos ive been sharing larger versions
    ImageRibs from Woody's Smoke Shack in Des Moines, Iowa by Tyrgyzistan, on Flickr
  • Post #1858 - October 25th, 2015, 5:11 am
    Post #1858 - October 25th, 2015, 5:11 am Post #1858 - October 25th, 2015, 5:11 am
    Just did a dessert table for a "rustic" wedding in Forest Park this weekend. Three-tiered cake (bottom tier: chocolate buttermilk cake w/vanilla bean buttercream filling; middle tier: Meyer lemon cake with raspberry preserves filling and almond buttercream; top tier: banana cake filled with 70% cocoa Godiva chocolate ganache). Covered in champagne-colored vanilla bean swiss buttercream. Also featured chocolate/vanilla buttercream and carrot/cream cheese iced cupcakes and mini tartlets in spicy pumpkin, bourbon pecan, and French apple. It was quite a spread for a small wedding.

    Image
    In my house, you always save room for dessert.
  • Post #1859 - November 10th, 2015, 6:04 am
    Post #1859 - November 10th, 2015, 6:04 am Post #1859 - November 10th, 2015, 6:04 am
    Just did cake for ANOTHER "rustic" wedding this weekend out in Streamwood. Can I say that transporting a wedding cake 35 miles is one of most nerve-wracking things EVER? The florist for this wedding did an amazing job for this. Bottom tier: Yellow butter cake with homemade strawberry preserves filling, middle tier: red velvet with sweet cream cheese filling (I know there are folks who think that's heresy, but that's what the grooms wanted) and the top tier was carrot cake (no raisins, also at the request of the grooms) with sweet cream cheese filling. The whole thing was vanilla bean Italian meringue buttercream.

    Image
    In my house, you always save room for dessert.
  • Post #1860 - November 10th, 2015, 4:19 pm
    Post #1860 - November 10th, 2015, 4:19 pm Post #1860 - November 10th, 2015, 4:19 pm
    tgoddess wrote:Just did cake for ANOTHER "rustic" wedding this weekend out in Streamwood. Can I say that transporting a wedding cake 35 miles is one of most nerve-wracking things EVER? The florist for this wedding did an amazing job for this. Bottom tier: Yellow butter cake with homemade strawberry preserves filling, middle tier: red velvet with sweet cream cheese filling (I know there are folks who think that's heresy, but that's what the grooms wanted) and the top tier was carrot cake (no raisins, also at the request of the grooms) with sweet cream cheese filling. The whole thing was vanilla bean Italian meringue buttercream.

    Image


    i dont really understand how the wedding cake with 3 completely different cakes works: do guests get whatever flavor lands in front of them; do they get a choice; or do some guests ask for a slice of all 3??? thanks

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