RALPH LAUREN Posted August 8, 2010 Share Posted August 8, 2010 pepper, onion, sausage, beer, crock pot. Quote Link to comment Share on other sites More sharing options...
theprotester Posted August 8, 2010 Share Posted August 8, 2010 we don't know what 32cm is in the united states. Haha, sorry, forget about imperial sometimes. 32 centimetres is just under 13 inches. Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted August 9, 2010 Share Posted August 9, 2010 nothin fancy. Just a quick dinner of shrimp with balsamic reduc, zucchini and squash sauteed with some rice wine vinegar, garlic, and wasabi. Didnt really need the vinegar but it didnt taste bad. Quote Link to comment Share on other sites More sharing options...
misterblunt Posted August 9, 2010 Share Posted August 9, 2010 why is this balsamic reduction so popular??? If i post grilled cheese with balsamic reduction do i get props? Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted August 9, 2010 Share Posted August 9, 2010 hahaha...it might be good if you pick a good cheese. I personally like balsamic vinegar. Actually its a balsamic glaze which isnt just a vinegar reduction. Its tasty and goes with a huge variety of foods. You not a fan of it misterblunt? To each his own. Quote Link to comment Share on other sites More sharing options...
RALPH LAUREN Posted August 9, 2010 Share Posted August 9, 2010 balsamic, pffffffft. VIN CATO. get on my level. Quote Link to comment Share on other sites More sharing options...
DaOnlyQue Posted August 9, 2010 Share Posted August 9, 2010 Quote Link to comment Share on other sites More sharing options...
publicenemyno.3 Posted August 9, 2010 Share Posted August 9, 2010 Here's the meal I prepared this weekend for my brother's one year wedding anniversary. Me and my fiance met at his wedding, so it only seemed fitting that I do something nice. Crostini topped with basil goat cheese, tomato and green pepper. Yellow tomato and cucumber salad with balsamic and truffle olive oil. Eggplant Parmesan, rosemary fingerling potatoes and green beans with pine nuts. The green beans were originally purple but they lost their color when they were boiled. Tomato fettuccine topped with homemade pesto and panchetta. Cannoli cupcakes. They are a cinnamon cupcake with a ricotta and cream cheese frosting with pistachio brittle and crushed pistachios on top. Quote Link to comment Share on other sites More sharing options...
RALPH LAUREN Posted August 9, 2010 Share Posted August 9, 2010 killin it... just killin it... Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted August 9, 2010 Share Posted August 9, 2010 balsamic, pffffffft. VIN CATO. get on my level. I think its called Vincotto but I get you. The Balsamic glaze I buy is basically a Vincotto Vinegar. I never tried a plain vincotto but I will be on the look out for it...or Ill just make my own when the grapes come in. Theyre only muscadine and scuppernong but that would make a really nice really sweet vincotto that could go really well with some goat cheese and.... :edit: Since I though about goat cheese and Im off to pick me some figs... it reminded me of this tasty delight I caught on food porn the other day http://foodporndaily.com/pictures/fresh-fig-balsamic-caramelized-onions-prosciutto-chevre-and-sage-galette-with-flaky-chevre-crust/ 2 Quote Link to comment Share on other sites More sharing options...
SWIMS Posted August 9, 2010 Share Posted August 9, 2010 Terrines: Country Style: pork.chicken.chicken liver.pork liver.smoked pork tenderloin inlay. Tomato.Fresh Cheese.Fine Herbs. Tomato confit.Fennel seed crackers.rugal greens The Peoples Chap: lamb heart. pork tounge.fine herbs 1 Quote Link to comment Share on other sites More sharing options...
CLICKCLACKONER Posted August 9, 2010 Share Posted August 9, 2010 gross^^^^ Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted August 10, 2010 Share Posted August 10, 2010 Terrines: Country Style: pork.chicken.chicken liver.pork liver.smoked pork tenderloin inlay. Tomato.Fresh Cheese.Fine Herbs. Tomato confit.Fennel seed crackers.rugal greens The Peoples Chap: lamb heart. pork tounge.fine herbs so what are these fine herbs you speak of? Herbals to the verbals for ma harbles Quote Link to comment Share on other sites More sharing options...
SWIMS Posted August 10, 2010 Share Posted August 10, 2010 French Fine herbs= parsley, tarragon, chives, and chervil Quote Link to comment Share on other sites More sharing options...
SWIMS Posted August 10, 2010 Share Posted August 10, 2010 gross^^^^ CLICK-CLACK gross^^^^ Offal is not for everyone but if you dig it, confit lamb heart with a little mustard is ohh so good Quote Link to comment Share on other sites More sharing options...
SerialSkiller Posted August 10, 2010 Share Posted August 10, 2010 that shit is rank, why did you post it in here? Quote Link to comment Share on other sites More sharing options...
SWIMS Posted August 10, 2010 Share Posted August 10, 2010 have you ever tried anything close to it? most of that last terrine tastes like very well seasoned roast pork. Quote Link to comment Share on other sites More sharing options...
sausage party Posted August 10, 2010 Share Posted August 10, 2010 im starved...specially for that..delicious...meat..brick....... Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted August 10, 2010 Share Posted August 10, 2010 have you ever tried anything close to it? most of that last terrine tastes like very well seasoned roast pork. I think Id be up to try. Reminds me of my old room mate. Hes mad for good food and has had an obsession with offal. Hes been following this guy a bit as well. http://www.offalgood.com/ Jealous of him though. Went to Napa for his honeymoon and went just about everywhere! Quote Link to comment Share on other sites More sharing options...
La Mano De Dios Posted August 10, 2010 Share Posted August 10, 2010 Chris Cosentino is the man, love his shop Boccalone in the Ferry Building. Quote Link to comment Share on other sites More sharing options...
SWIMS Posted August 10, 2010 Share Posted August 10, 2010 thanks for the link Quote Link to comment Share on other sites More sharing options...
jbrshmonster Posted August 10, 2010 Share Posted August 10, 2010 1 Quote Link to comment Share on other sites More sharing options...
theprotester Posted August 10, 2010 Share Posted August 10, 2010 Details? That looks superb. Quote Link to comment Share on other sites More sharing options...
AREANKAY Posted August 10, 2010 Share Posted August 10, 2010 Its been a while. Korean BBQ meats Grilled chicken / Cucumber & Green curry Pizza Pizza Tuna & Curry wrap Meat & Potatoes Bacon Egg & Cheese Yakitorish Chicken Shrimps & Salad 5 Quote Link to comment Share on other sites More sharing options...
RALPH LAUREN Posted August 10, 2010 Share Posted August 10, 2010 im feelin all that. minus the curry. great stuff man. Quote Link to comment Share on other sites More sharing options...
MaxRoach Posted August 10, 2010 Share Posted August 10, 2010 Meat & Potatoes what's the side and sauce here? Quote Link to comment Share on other sites More sharing options...
CALIgula Posted August 10, 2010 Share Posted August 10, 2010 nice arean. those steaks look really good. Quote Link to comment Share on other sites More sharing options...
AREANKAY Posted August 10, 2010 Share Posted August 10, 2010 Fries. the sauce is mayo, lime, ancho powder, garlic, and lqd smoke Quote Link to comment Share on other sites More sharing options...
count chocula Posted August 10, 2010 Share Posted August 10, 2010 Quote Link to comment Share on other sites More sharing options...
SukiSukiNow Posted August 10, 2010 Share Posted August 10, 2010 Its been a while. Korean BBQ meats did you marinade the korean bbq yourself? Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.