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  • Post #541 - April 23rd, 2009, 6:58 pm
    Post #541 - April 23rd, 2009, 6:58 pm Post #541 - April 23rd, 2009, 6:58 pm
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    This word, I do not think it means what you think it means.
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  • Post #542 - April 23rd, 2009, 7:54 pm
    Post #542 - April 23rd, 2009, 7:54 pm Post #542 - April 23rd, 2009, 7:54 pm
    Yup, I tried them while on vacation - the flavor is, indeed, inconceivable.

    Brandon, your folks seem to be channeling a traditional Derby Day repast for Easter, what with the ham and the asparagus viniagrette...
  • Post #543 - April 24th, 2009, 1:26 pm
    Post #543 - April 24th, 2009, 1:26 pm Post #543 - April 24th, 2009, 1:26 pm
    Inspired by O'Vesuvio, two-crust pizza with portobello, porcini, and mushroom purée (Todd English recipe), fontina, roasted asparagus, and smoked chicken apple sausage:

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  • Post #544 - April 26th, 2009, 8:40 am
    Post #544 - April 26th, 2009, 8:40 am Post #544 - April 26th, 2009, 8:40 am
    armadillo eggs(note the beautiful smoke ring)

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  • Post #545 - April 26th, 2009, 9:23 am
    Post #545 - April 26th, 2009, 9:23 am Post #545 - April 26th, 2009, 9:23 am
    Bill/SFNM wrote:Inspired by O'Vesuvio, two-crust pizza with portobello, porcini, and mushroom purée (Todd English recipe), fontina, roasted asparagus, and smoked chicken apple sausage


    Bill,

    I clicked over to O'Vesuvio's video. There was quite a skill level in how the pizza was baked with the rotating and shielding of the pizza with paddle while the edges browned.

    I should have stopped there, because the sandwich bread cooked like a pita was fabulous. My stomach growled when they split it, added the various fillings, then returned it to the oven for a final cook. Dressed with parma ham and ready for serving. Until now I never had a bite the screen moment, that was mine.

    Do you think they used a different dough for the bread than for the pizza?

    The music's presence in the video reminded me of Vicky Christina Barcelona.

    Thanks, again!

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #546 - April 26th, 2009, 10:01 am
    Post #546 - April 26th, 2009, 10:01 am Post #546 - April 26th, 2009, 10:01 am
    Cathy2 wrote:Do you think they used a different dough for the bread than for the pizza?


    Cathy,

    I'm told it's the same dough. Wonderful stuff! BTW, I posted a little youTube video of my effort. My dough bakes up much puffier than O'Vesuvio.

    Bill/SFNM
  • Post #547 - April 26th, 2009, 11:20 am
    Post #547 - April 26th, 2009, 11:20 am Post #547 - April 26th, 2009, 11:20 am
    I've been on a buyng spree lately, and here's a couple of recent arrivals:

    Union Star Cheese

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    Salumi Cured Meats

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  • Post #548 - April 27th, 2009, 3:06 pm
    Post #548 - April 27th, 2009, 3:06 pm Post #548 - April 27th, 2009, 3:06 pm
    Cathy2 wrote:I should have stopped there, because the sandwich bread cooked like a pita was fabulous. My stomach growled when they split it, added the various fillings, then returned it to the oven for a final cook. Dressed with parma ham and ready for serving. Until now I never had a bite the screen moment, that was mine.


    Cathy,

    In case you have extricated your teeth from your screen, here is a little rough-cut videoI took today of sandwiches made in the same style using the leftovers from Friday. I hope you enjoy it.

    Bill/SFNM
  • Post #549 - April 27th, 2009, 3:18 pm
    Post #549 - April 27th, 2009, 3:18 pm Post #549 - April 27th, 2009, 3:18 pm
    Bill,

    It is always reassurig I can make this at home just like you, once I: build the wood fire oven in the backyard, buy duplicates of all your toys, your favored ingredients and study pizza just as intently. I do have a very sensitive digital gram scale as a beginning. :D

    Until then, I thoroughly enjoy everyone of your culinary efforts.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #550 - April 27th, 2009, 3:48 pm
    Post #550 - April 27th, 2009, 3:48 pm Post #550 - April 27th, 2009, 3:48 pm
    Fired-up the grill this weekend for friends and family. Tried Tom Douglas's recipe for Grilled Shrimp w/ Garlic Stuffed Kalamata Olives and was quite pleased with the outcome.

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    Tom's Big Dinners
    by Tom Douglas
    with Ed Levine, Shelley Lance, and Jackie Cross
  • Post #551 - April 27th, 2009, 4:51 pm
    Post #551 - April 27th, 2009, 4:51 pm Post #551 - April 27th, 2009, 4:51 pm
    Cathy2 wrote:Bill,

    It is always reassurig I can make this at home just like you, once I: build the wood fire oven in the backyard, buy duplicates of all your toys, your favored ingredients and study pizza just as intently. I do have a very sensitive digital gram scale as a beginning. :D

    Until then, I thoroughly enjoy everyone of your culinary efforts.

    Regards,


    I'm glad you enjoyed it. Try watching this Vimeo version. YouTube just compresses too much.

    Bill
  • Post #552 - April 27th, 2009, 5:26 pm
    Post #552 - April 27th, 2009, 5:26 pm Post #552 - April 27th, 2009, 5:26 pm
    take that Swine flu!
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    Bacon wrapped pork tenderloin

    Did a shot after cooking and tried to use photomerge in Photoshop
    (I took 5 images of the dish in close up and moved the camera l to r)
    this is what PS came up with...
    Image
  • Post #553 - April 27th, 2009, 10:54 pm
    Post #553 - April 27th, 2009, 10:54 pm Post #553 - April 27th, 2009, 10:54 pm
    Bill/SFNM wrote:I'm glad you enjoyed it. Try watching this Vimeo version. YouTube just compresses too much.

    Bill


    Beautiful. The dough looks like it is entering Dante's inferno. It's nice to see your hand to provide a sense of proportion.

    Thank you!

    However when it comes to compression, I am not sure youtube could compress mhill95149's bacon wrapped tenderloin as badly.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #554 - April 28th, 2009, 6:43 am
    Post #554 - April 28th, 2009, 6:43 am Post #554 - April 28th, 2009, 6:43 am
    LynnB wrote:Fired-up the grill this weekend for friends and family. Tried Tom Douglas's recipe for Grilled Shrimp w/ Garlic Stuffed Kalamata Olives and was quite pleased with the outcome.

    Image

    Image

    Tom's Big Dinners
    by Tom Douglas
    with Ed Levine, Shelley Lance, and Jackie Cross

    That turned out real nice....need to email you the other photos for you to post as well. Dinner was excellent! :D
    "There comes a time in every woman's life when the only thing that helps is a glass of champagne."
    Bette Davis in Old Acquaintance
  • Post #555 - April 28th, 2009, 8:39 am
    Post #555 - April 28th, 2009, 8:39 am Post #555 - April 28th, 2009, 8:39 am
    Cathy2 wrote:Bill,

    It is always reassurig I can make this at home just like you, once I: build the wood fire oven in the backyard, buy duplicates of all your toys, your favored ingredients and study pizza just as intently. I do have a very sensitive digital gram scale as a beginning. :D

    Until then, I thoroughly enjoy everyone of your culinary efforts.

    Regards,


    After watching Bill's videos and seeing all his pics I too have a "toy" list! I do think I've talked Mrs. jaholbrook into the black egg which will be my summer project!

    I need to have that sandwich!!
  • Post #556 - May 3rd, 2009, 8:48 am
    Post #556 - May 3rd, 2009, 8:48 am Post #556 - May 3rd, 2009, 8:48 am
    last Sunday's dinner: chix parmesan.

    pounded, breaded chix cutlet:
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    pan fried cutlet:
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    finished product:
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  • Post #557 - May 7th, 2009, 6:46 pm
    Post #557 - May 7th, 2009, 6:46 pm Post #557 - May 7th, 2009, 6:46 pm
    Deboned and defatted a few Lamb Loin chops from Costco
    dressed with EVOO, FdP, mustard, olive paste & S&P

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    and grilled...
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  • Post #558 - May 9th, 2009, 3:17 pm
    Post #558 - May 9th, 2009, 3:17 pm Post #558 - May 9th, 2009, 3:17 pm
    mhill95149 wrote:take that Swine flu!


    More BWPT:

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  • Post #559 - May 9th, 2009, 4:17 pm
    Post #559 - May 9th, 2009, 4:17 pm Post #559 - May 9th, 2009, 4:17 pm
    Flatiron Steak from WF
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    soon to be grilled.....
  • Post #560 - May 10th, 2009, 8:28 am
    Post #560 - May 10th, 2009, 8:28 am Post #560 - May 10th, 2009, 8:28 am
    Happy Mother's Day.....
    Breakfast in bed for my wife
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  • Post #561 - May 12th, 2009, 7:39 am
    Post #561 - May 12th, 2009, 7:39 am Post #561 - May 12th, 2009, 7:39 am
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  • Post #562 - May 12th, 2009, 1:06 pm
    Post #562 - May 12th, 2009, 1:06 pm Post #562 - May 12th, 2009, 1:06 pm
    Onion Rings - One of the simplest foods that restaurants never seem to get right:

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  • Post #563 - May 12th, 2009, 1:22 pm
    Post #563 - May 12th, 2009, 1:22 pm Post #563 - May 12th, 2009, 1:22 pm
    Onion rings look great! What is your batter recipe?
    Fettuccine alfredo is mac and cheese for adults.
  • Post #564 - May 12th, 2009, 1:30 pm
    Post #564 - May 12th, 2009, 1:30 pm Post #564 - May 12th, 2009, 1:30 pm
    Blown Z wrote:Onion rings look great! What is your batter recipe?


    Dip in buttermilk, dredge in seasoned flour and corn meal. Repeat.
  • Post #565 - May 13th, 2009, 9:31 am
    Post #565 - May 13th, 2009, 9:31 am Post #565 - May 13th, 2009, 9:31 am
    Beef tongue pizza
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  • Post #566 - May 13th, 2009, 9:58 am
    Post #566 - May 13th, 2009, 9:58 am Post #566 - May 13th, 2009, 9:58 am
    That's my kinda pizza! Whoda thunk? After considering, though, it's an ideal pizza meat - flavorful and fine-grained so you don't have to wrestle with slabs of meat sliding off your pizza. Sign me up.
  • Post #567 - May 13th, 2009, 12:15 pm
    Post #567 - May 13th, 2009, 12:15 pm Post #567 - May 13th, 2009, 12:15 pm
    mhill95149 wrote:Beef tongue pizza

    Yes Sir Senator!

    My current highest praise
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #568 - May 14th, 2009, 3:50 pm
    Post #568 - May 14th, 2009, 3:50 pm Post #568 - May 14th, 2009, 3:50 pm
    4 baguettes, 1 boule, 1 epi

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  • Post #569 - May 17th, 2009, 12:27 pm
    Post #569 - May 17th, 2009, 12:27 pm Post #569 - May 17th, 2009, 12:27 pm
    Today was "clean out the cold cut/cheese drawer of the fridge before anything grows legs and tries to escape" day:

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    Served with some freshly baked Struan Scottish ritual harvest bread:

    "Struan is not merely bread - it is bread that reperesents the essence of bread, which is one of the great analogies of life itself..." Peter Reinhart

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    Bill/SFNM
  • Post #570 - May 17th, 2009, 2:56 pm
    Post #570 - May 17th, 2009, 2:56 pm Post #570 - May 17th, 2009, 2:56 pm
    heart attack on a plate: cajun spiced chicken over fettucini alfredo. Brilliant!.

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