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Random Food Pictures

Random Food Pictures
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  • Post #811 - August 20th, 2009, 11:30 pm
    Post #811 - August 20th, 2009, 11:30 pm Post #811 - August 20th, 2009, 11:30 pm
    Da Beef wrote:Image
    Chicken Club Wings

    The BLT dipping sauce from W&SC shot an idea into my head.

    CCW-Wings rubbed down with spices served with mayo blended with grape tomatoes and spices. When ready to serve add chopped lettuce and crispy bacon pieces to the mayo mixture and use for dipping the wings.


    I think something, er, got in the way of that picture, Da Beef. Great looking wings, though.

    [squirrelize any picture here]
  • Post #812 - August 21st, 2009, 4:12 pm
    Post #812 - August 21st, 2009, 4:12 pm Post #812 - August 21st, 2009, 4:12 pm
    From Annals of Cramming for Learning to Teach

    Image
    not cooked to sterilization; caveat cenator etc.
    Extraplating for 3-yr old
    Diver Scallops Udon; lumpfish roe garnish
    Image

    'Jalebi' of Scallop; garnishes too few to mention.
    Image

    In which is used to explain to Feinschmeker
    Hemisphere of Mango Ice
    Image

    turns to Sphere* of Mango Oozie *largest volume within smallest surface area
    Image Image
    Image Image

    few more pics here
    ------
    Comfort food
    1. Onnaka-meen Chammandi (Dried-fish [chutney])
    Image
    Dried 'veraal' (snakehead murrel)
    Fried and pounded in mortar with onions, dried red chiles (here; should be green chiles), tamarind.

    2. Costco prime ribeye (woohoo, finally in Pgh!);S&P, sous vide: 56°C, 45 mins, fini en cheminée - 90 secs/side
    Image Image
    Image
  • Post #813 - August 21st, 2009, 8:21 pm
    Post #813 - August 21st, 2009, 8:21 pm Post #813 - August 21st, 2009, 8:21 pm
    I love the mango ice (and spherification) and the ribeye porn sazerac! Awesome stuff.
    Ed Fisher
    my chicago food photos

    RIP LTH.
  • Post #814 - August 22nd, 2009, 7:29 am
    Post #814 - August 22nd, 2009, 7:29 am Post #814 - August 22nd, 2009, 7:29 am
    Almost makes me want to go back to school...almost.

    Of course, if you need someone to help grade your students' efforts, or just see to it that the plates are clean, sazerac...I can see if there are any super-saver flights :D
  • Post #815 - August 23rd, 2009, 7:48 am
    Post #815 - August 23rd, 2009, 7:48 am Post #815 - August 23rd, 2009, 7:48 am
    Image
    ...defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis

    Fuckerberg on Food
  • Post #816 - August 23rd, 2009, 6:37 pm
    Post #816 - August 23rd, 2009, 6:37 pm Post #816 - August 23rd, 2009, 6:37 pm
    now thats a cucumber(pardon my mad scientist look):

    Image
  • Post #817 - August 23rd, 2009, 6:39 pm
    Post #817 - August 23rd, 2009, 6:39 pm Post #817 - August 23rd, 2009, 6:39 pm
    "chocolate" roux for my gumbo..

    Image
  • Post #818 - August 24th, 2009, 7:44 am
    Post #818 - August 24th, 2009, 7:44 am Post #818 - August 24th, 2009, 7:44 am
    8.22.09

    Image
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #819 - August 24th, 2009, 12:04 pm
    Post #819 - August 24th, 2009, 12:04 pm Post #819 - August 24th, 2009, 12:04 pm
    Chicken & Dumplings

    Image
  • Post #820 - August 24th, 2009, 2:19 pm
    Post #820 - August 24th, 2009, 2:19 pm Post #820 - August 24th, 2009, 2:19 pm
    G Wiv wrote:8.22.09

    Image


    What in the wide,wide world of sports are you eating?
    "Goldie, how many times have I told you guys that I don't want no horsin' around on the airplane?"
  • Post #821 - August 24th, 2009, 5:24 pm
    Post #821 - August 24th, 2009, 5:24 pm Post #821 - August 24th, 2009, 5:24 pm
    Looks like a pig foot from where I'm sitting.

    Anybody see any three legged pigs limping around lately?

    Buddy
  • Post #822 - August 24th, 2009, 6:37 pm
    Post #822 - August 24th, 2009, 6:37 pm Post #822 - August 24th, 2009, 6:37 pm
    BuddyRoadhouse wrote:Looks like a pig foot from where I'm sitting.

    Anybody see any three legged pigs limping around lately?

    Buddy



    A pig that good you don't want to eat all at once....
  • Post #823 - August 24th, 2009, 8:16 pm
    Post #823 - August 24th, 2009, 8:16 pm Post #823 - August 24th, 2009, 8:16 pm
    Did Gary get "lei'd" in that picture? :lol:
    Fettuccine alfredo is mac and cheese for adults.
  • Post #824 - August 28th, 2009, 12:11 pm
    Post #824 - August 28th, 2009, 12:11 pm Post #824 - August 28th, 2009, 12:11 pm
    Breaking down a prime strip loin for dinner tonight (12 guys and a boat-load of wine...)
    The debate was 6 - 3" steaks or 12 - 1.5" steaks.....
    Image
    Image
    Image
    Image
  • Post #825 - August 28th, 2009, 12:19 pm
    Post #825 - August 28th, 2009, 12:19 pm Post #825 - August 28th, 2009, 12:19 pm
    Every time I make my way into this thread and there are pictures from someone’s dinner party, I can’t help but think I’m hanging with the wrong crowd.


    And good choice on the 6 prime monsters they look awesome.
  • Post #826 - August 29th, 2009, 8:43 am
    Post #826 - August 29th, 2009, 8:43 am Post #826 - August 29th, 2009, 8:43 am
    Smoked Brisket- Great on soft bun, with Wasabi Horseradish and fresh Tomato slices, and salt

    Image
    Image
  • Post #827 - August 29th, 2009, 8:46 am
    Post #827 - August 29th, 2009, 8:46 am Post #827 - August 29th, 2009, 8:46 am
    This was a tasty shore lunch, served with rice and a white Belgium ale- We also put fresh the roe on gourmet crackers.
    Image
  • Post #828 - August 29th, 2009, 9:03 am
    Post #828 - August 29th, 2009, 9:03 am Post #828 - August 29th, 2009, 9:03 am
    The Bears got most of these but my wife was able to pick a full huge bowl of these last evening, and the pies are in the oven, as we speak...To be served piping hot with homemade ice cream....Pictures soon
    Image
  • Post #829 - August 29th, 2009, 9:23 am
    Post #829 - August 29th, 2009, 9:23 am Post #829 - August 29th, 2009, 9:23 am
    cooked 6 three inch prime strip steaks last night... did not fudge it up!

    Image

    Image
    we had a little wine too
    '04 Clarendon Hills Romas
    '04 Clos des Papes
    '05 Saxum Rocket Block first place
    '01 Alban Pandora
    '05 Betts & Scholl Chronique
    '98 Pegau (corked, My bottle )
    '00 Clos Martinet
    '07 Janasse Chaupin
    '01 Clarendon Hills Romas
    '01 Clarendon Hills Kangarilla
    '02 Yangarra Estate Old Vine
    '03 Charvin
    '99 Pegau second release
    '07 Janesse Vieilles Vignes
    '97 Ridge Lytton Estate
    '03 Clos des Papes
    '03 Mas Doix Salanques
    '01 Clos des Papes
    '01 Mordoree
    '04 Pax Cuvée Moriah
    '00 Pegau
    '03 Clos Erasmus, last place
    '06 SQN Raven 2nd place
    '07 Jemrose Grenache
    Last edited by mhill95149 on August 29th, 2009, 9:37 am, edited 1 time in total.
  • Post #830 - August 29th, 2009, 9:28 am
    Post #830 - August 29th, 2009, 9:28 am Post #830 - August 29th, 2009, 9:28 am
    mhill95149 wrote:cooked 6 three inch prime strip steaks last night... did not fudge it up!

    Stop, seriously, the cutting up pics were bad enough, but the finished product has me weak in the knees.....
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #831 - August 29th, 2009, 9:37 am
    Post #831 - August 29th, 2009, 9:37 am Post #831 - August 29th, 2009, 9:37 am
    really nice steaks there. mhill.
  • Post #832 - August 29th, 2009, 11:04 am
    Post #832 - August 29th, 2009, 11:04 am Post #832 - August 29th, 2009, 11:04 am
    mhill95149 wrote:cooked 6 three inch prime strip steaks last night... did not fudge it up!




    Some of it is underdone..Well beyond rare.
  • Post #833 - August 29th, 2009, 11:14 am
    Post #833 - August 29th, 2009, 11:14 am Post #833 - August 29th, 2009, 11:14 am
    Silas Jayne wrote:
    mhill95149 wrote:cooked 6 three inch prime strip steaks last night... did not fudge it up!




    Some of it is underdone..Well beyond rare.



    I'm sorry but I do not understand your comment? ( no need to explain)

    I know everyone has a preferred level of "doneness"
    For me and the 13 guys eating these steaks, the meat was
    spot on, not a scrap left....

    grilled to about 97˚ in the oven till it hit 120˚ and held a little over 10 min
    till it hit 125- 130˚ sliced and served....
  • Post #834 - August 29th, 2009, 11:18 am
    Post #834 - August 29th, 2009, 11:18 am Post #834 - August 29th, 2009, 11:18 am
    Silas Jayne wrote:
    mhill95149 wrote:cooked 6 three inch prime strip steaks last night... did not fudge it up!




    Some of it is underdone..Well beyond rare.


    None of those look like anything except rare and medium rare. Certainly nothing less than rare.
    Ed Fisher
    my chicago food photos

    RIP LTH.
  • Post #835 - August 29th, 2009, 1:37 pm
    Post #835 - August 29th, 2009, 1:37 pm Post #835 - August 29th, 2009, 1:37 pm
    A light Saturday lunch with my wife and a glass of wine...
    Image
  • Post #836 - August 29th, 2009, 2:10 pm
    Post #836 - August 29th, 2009, 2:10 pm Post #836 - August 29th, 2009, 2:10 pm
    mhill95149 wrote:
    Silas Jayne wrote:
    mhill95149 wrote:cooked 6 three inch prime strip steaks last night... did not fudge it up!




    Some of it is underdone..Well beyond rare.



    I'm sorry but I do not understand your comment? ( no need to explain)

    I know everyone has a preferred level of "doneness"
    For me and the 13 guys eating these steaks, the meat was
    spot on, not a scrap left....

    grilled to about 97˚ in the oven till it hit 120˚ and held a little over 10 min
    till it hit 125- 130˚ sliced and served....



    I live on a cattle ranch and I know rare, I like rare, and those sir are not rare. I see at least two pieces in the second picture that are certifiably: Raw
  • Post #837 - August 29th, 2009, 2:12 pm
    Post #837 - August 29th, 2009, 2:12 pm Post #837 - August 29th, 2009, 2:12 pm
    Anyway..What did you guys think about my Texas Style smoked Brisket? And what about the fresh trout?
  • Post #838 - August 29th, 2009, 2:19 pm
    Post #838 - August 29th, 2009, 2:19 pm Post #838 - August 29th, 2009, 2:19 pm
    Well I guess my thermopen was just wrong then...
    :evil:
  • Post #839 - August 29th, 2009, 2:20 pm
    Post #839 - August 29th, 2009, 2:20 pm Post #839 - August 29th, 2009, 2:20 pm
    damn, mhill, nice lookin shrimp, you turn out some good lookin food.

    I will be throwin some brined shrimp on the smoker in a few minutes for my lunch: spare ribs skirt, rib tips, and smoked shrimp.
  • Post #840 - August 29th, 2009, 2:23 pm
    Post #840 - August 29th, 2009, 2:23 pm Post #840 - August 29th, 2009, 2:23 pm
    Silas Jayne wrote:I live on a cattle ranch and I know rare, I like rare, and those sir are not rare.


    makes me hungry for Quayle......

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