Random Food Pictures
Random Food Pictures
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Post #391 - December 4th, 2008, 9:36 pmA su disposición, mi querido hermano Esteban-Zeta. Estoy por todos partes.
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Post #392 - December 4th, 2008, 10:13 pmSantander wrote:A su disposición, mi querido hermano Esteban-Zeta. Estoy por todos partes.Google Translator wrote:There, my dear brother Esteban-Zeta. I am by all parties.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
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Post #393 - December 4th, 2008, 10:29 pmMore idiomatic would be "at your service, dear brother Stevez. I am everywhere."
The post would have made more sense if it hadn't spilled over the pagebreak. Thanks for the shot, Steve.
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Post #394 - December 9th, 2008, 9:58 amVietnamese sandwiches, oh how I miss you.
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Post #395 - December 10th, 2008, 4:43 pmNot my own image, but from the Library of Congress and thus presumably pretty freely shareable. I saw this today while I was reading Hog and Hominy and loved it so much I wanted to share it with y'all...
Found at http://popartmachine.com/item/pop_art/LOC+1317470 (where there's more bibliographic info for those so inclined...)Joe G.
"Whatever may be wrong with the world, at least it has some good things to eat." -- Cowboy Jack Clement
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Post #396 - December 12th, 2008, 5:20 pmPictures I wish I'd had my camera to take:
Waiter from the Orange on Roscoe, standing outside on the sidewalk in his T-shirt on this bitterly cold night, aiming the remote at the flat screen TV in the front window to try to get it to display their promotional slideshow.Watch Sky Full of Bacon, the Chicago food HD podcast!
New episode: Soil, Corn, Cows and Cheese
Watch the Reader's James Beard Award-winning Key Ingredient here.
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Post #397 - December 19th, 2008, 6:33 pmParted out Jewel Angus ribeyes
Beef, it's what's for dinner!
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Post #398 - December 21st, 2008, 1:01 pmVietnamese Sandwich (Banh Mi)
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Post #399 - December 21st, 2008, 1:39 pmBill/SFNM wrote:Vietnamese Sandwich (Banh Mi)
Bill,
Is that a smoked brisket Banh Mi?
Looks delicious!
Enjoy,
Gary
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Post #400 - December 21st, 2008, 1:43 pmG Wiv wrote:Bill/SFNM wrote:Vietnamese Sandwich (Banh Mi)
Bill,
Is that a smoked brisket Banh Mi?
Looks delicious!
Enjoy,
Gary
Thanks Gary. Country-style pork ribs, marinated, grilled, & sliced. Garnished with carrot/daikon slaw, cukes, cilantro, chiles, and mayo seasoned with excess marinade. Served on freshly-baked baguettes that have been split and lightly grilled.
Bill/SFNM
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Post #401 - December 21st, 2008, 1:56 pmBill/SFNM wrote:Country-style pork ribs, marinated, grilled, & sliced.
Bill,
Grain of the meat looked brisket like to me, though country style pork rib banh mi sounds a treat. Than again, I'd happily eat anything you cooked.
Enjoy,
Gary
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Post #403 - December 29th, 2008, 8:52 pm
XMas dinner by uncle: Chicken Pontalba with sides
up close of the classic New Orleans dish
My aunts plum pudding getting its flame on
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Post #404 - January 2nd, 2009, 10:36 pmSome stuff I made one magical summer
Tandoori kabobs
Eggplant parm (there's herb crusted chicken on the bottom..gotta have meat)
NKB
American sub with a side of babies
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Post #405 - January 4th, 2009, 10:45 pm
I'm not responsible for baking these, only taking the photo and then eating one.
Okay... perhaps I ate two.
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Post #406 - January 4th, 2009, 11:25 pmWe went to the Ford / Edison winter estates in Fort Myers, FL last week
here are some food related shots from that trip.
banana flower detail
immature bunch of bananas
kumquats
meyer lemons
starfruit
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Post #408 - January 8th, 2009, 9:55 am
Egg McIberico™Watch Sky Full of Bacon, the Chicago food HD podcast!
New episode: Soil, Corn, Cows and Cheese
Watch the Reader's James Beard Award-winning Key Ingredient here.
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Post #409 - January 8th, 2009, 2:32 pm
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Post #411 - January 10th, 2009, 7:48 amSo if a picture is worth a thousand words, how much is a video worth? This one consists of 1350 pictures, so that would be 1.35M words.
O.K., so not exactly "a" picture, but here is a short HD video I shot of a pizza I baked this week. Moderators, please delete if this detracts from this thread, which, by the way, is my favorite one on LTH.
Click here to go Vimeo video - only if you have a high-speed connection
Expand to full-screen (4-way arrow on lower right corner of video)
Bill/SFNM
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Post #412 - January 10th, 2009, 9:59 amBill/SFNM wrote:So if a picture is worth a thousand words, how much is a video worth? This one consists of 1350 pictures, so that would be 1.35M words.
O.K., so not exactly "a" picture, but here is a short HD video I shot of a pizza I baked this week. Moderators, please delete if this detracts from this thread, which, by the way, is my favorite one on LTH.
Click here to go Vimeo video - only if you have a high-speed connection
Expand to full-screen (4-way arrow on lower right corner of video)
Bill/SFNM
Bill, I would defend your right to post a video here with a defiant pizza peel - but I think that will be unnecessary.
It was fun to follow the focus track the peel so you can see more detail on the rising, then bubbling pie.
I have to say, watching that artisan moment with no ambient sound was a little eerie
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Post #413 - January 10th, 2009, 10:16 amgastro gnome wrote:[
I have to say, watching that artisan moment with no ambient sound was a little eerie
Actually, for my own amusement and as an exercise to learn more about creating videos, I added a sound track of one of Domenico Scarlatti's Sonatas for Harpsicord. Creates the perfect effect, but I had to omit it from the upload because I don't have royalty-free rights to the recording.
Bill/SFNM
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Post #414 - January 10th, 2009, 11:20 amBill/SFNM wrote:So if a picture is worth a thousand words, how much is a video worth? This one consists of 1350 pictures, so that would be 1.35M words.
O.K., so not exactly "a" picture, but here is a short HD video I shot of a pizza I baked this week. Moderators, please delete if this detracts from this thread, which, by the way, is my favorite one on LTH.
Click here to go Vimeo video - only if you have a high-speed connection
Expand to full-screen (4-way arrow on lower right corner of video)
Bill/SFNM
At the risk of exposing my sheltered life, this is easily one of the most amazing and beautiful things I have ever seen on the internet, Bill.
I don't know if I want to stalk you and devise a scheme to assume your identity (as well as your wood-burning oven) or hug you.
Incredible.
Thank you!
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Post #416 - January 10th, 2009, 11:31 pm^^^ Imitation sliced eggs?Fettuccine alfredo is mac and cheese for adults.
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Post #417 - January 10th, 2009, 11:38 pmAirline eggs! That's what they are-- the answer to why you never get a slice of egg in a salad on an airplane that doesn't seem to have come from the exact middle. (Of course, the last time I got any salad on an airplane was 1998, so this is basically an archaic explanation. But that's who these centrifugally separated egg cylinders were originally invented for.)Watch Sky Full of Bacon, the Chicago food HD podcast!
New episode: Soil, Corn, Cows and Cheese
Watch the Reader's James Beard Award-winning Key Ingredient here.
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Post #418 - January 10th, 2009, 11:40 pmBill/SFNM,
Do you normally move your pizza around that much when cooking?
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
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Post #419 - January 11th, 2009, 12:32 amCathy2 wrote:Bill/SFNM,
Do you normally move your pizza around that much when cooking?
Regards,
Yes, Cathy2, I do, partly because it is fun, but mainly because the fire, on the left side of the oven, radiates a tremendous amount of heat. For the pie to be evenly baked in 45 seconds, it needs be rotated every few seconds.
As in most things, I probably overdo it.
Bill/SFNM
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Post #420 - January 11th, 2009, 9:45 amBill/SFNM wrote:As in most things, I probably overdo it.
Bill,
In your case I interpret overdo as strive for perfection.
Incredible video, like watching a Discovery Channel short of a butterfly emerging from its chrysalis, but delicious.
Enjoy,
Gary
