silly_kelly Posted August 18, 2011 Share Posted August 18, 2011 nah, thats from being in the fridge :) Link to comment Share on other sites More sharing options...
Newer Bigger Better Posted August 19, 2011 Share Posted August 19, 2011 Tilapia is okay for fish tacos and tempura, but as a whole fish im not really seeing the point. Link to comment Share on other sites More sharing options...
grove rat Posted August 19, 2011 Share Posted August 19, 2011 DAT DONUT Link to comment Share on other sites More sharing options...
count chocula Posted August 19, 2011 Share Posted August 19, 2011 paprika chicken turmeric rice arugala, walnut, champagne grape, goat cheese salad w/ balsamic vinaigrette not pictured: bulleit + ginger beer Link to comment Share on other sites More sharing options...
DownSyndrome Posted August 19, 2011 Share Posted August 19, 2011 Milane Bife à Milanesa Link to comment Share on other sites More sharing options...
ShortFuse Posted August 19, 2011 Share Posted August 19, 2011 Was buying flowers for mah lady as a welcome home present at whole foods, which btw was cheaper and better than any flourist in the area. SO while I was waitng...a nice Cajun Blue cheese burger, which the guy put the cheese inside the burger, and some blue cheese cole slaw....good stuff. burger med rare. At some Saffron place eating indian food with the lady....didnt get a pick of the food but for a buffet food was good and the price wasnt bad. My parents anniversary. SOme rotisserie chicken, fried plantains, and some yellow rice and black beans! I was sippn on some Stone Oak Anise Stout but I bought my dad some Rogue Chipotle Ale instead which definitely complemented the meal so much better. SSDD Brie Plate with fruit and carmel almond sauce Used french bread for these egg in a basket things covered with tomatoes and some balsamic reduc and olive oil. Link to comment Share on other sites More sharing options...
theprotester Posted August 19, 2011 Share Posted August 19, 2011 Good food and good looking girlie. Link to comment Share on other sites More sharing options...
count chocula Posted August 19, 2011 Share Posted August 19, 2011 yeah - i'm a sucker for a scribble face too Link to comment Share on other sites More sharing options...
ImChristeezy Posted August 19, 2011 Share Posted August 19, 2011 Blueberry stuffed french toast. Thick blueberry french toast, twice stuffed with sweet cream blueberry filling, topped with mixed berries in sauce. brought home from boyfriend work yesterday :) Link to comment Share on other sites More sharing options...
theprotester Posted August 19, 2011 Share Posted August 19, 2011 yeah - i'm a sucker for a scribble face too Fair call, but I wouldn't be looking at her face. Link to comment Share on other sites More sharing options...
theprotester Posted August 19, 2011 Share Posted August 19, 2011 Anyway. Link to comment Share on other sites More sharing options...
theprotester Posted August 19, 2011 Share Posted August 19, 2011 Flicks for talking shit; baked camembert// @NBB: After reminding myself by telling you, I made up a zooki slice, did it with steak and mustard sauce. Pretty corny plating, couldn't be bothered plating properly. Porterhouse/ zucchini slice/ mustard sauce// macaroons// Link to comment Share on other sites More sharing options...
Newer Bigger Better Posted August 19, 2011 Share Posted August 19, 2011 When i was 19 i dated a british girl and her mom used to make me "eggs and soilders" which was soft boiled eggs in a cup and thin slices of toast. Im thinking of doing a version of that except with sourdough. I just did a batch of starter so im thinking ill have that ready sometime early next week... On an egg note, any tips for poached? If i cant be bothered a crack the egg into saran wrap, seal it up and throw it into the water, keeps everything together. Link to comment Share on other sites More sharing options...
Decyferon Posted August 19, 2011 Share Posted August 19, 2011 whenever I make poached eggs I just spin the water with a fork to make a little whirlpool type thing then just crack the egg into the water, everything always stays together fine. and props on eggs n soldiers, that was a breakfast fav of mine as a kid. Link to comment Share on other sites More sharing options...
theprotester Posted August 19, 2011 Share Posted August 19, 2011 Lamb crown roast; Plated; Was good. Link to comment Share on other sites More sharing options...
theprotester Posted August 19, 2011 Share Posted August 19, 2011 Dessert; tangello cake/ chocolate mousse/ honey liqueur sauce// Link to comment Share on other sites More sharing options...
publicenemyno.3 Posted August 19, 2011 Share Posted August 19, 2011 that crown roast looks awesome man! second to last meal as a bachelor. steak, mushroom risotto & cannelini beans with some onion and tomato. Link to comment Share on other sites More sharing options...
redeyedanimal Posted August 19, 2011 Share Posted August 19, 2011 good shit protester, I also had lamb yesterday. Not as a meal, i was on the line, but still... Congrats publicenemy, the married life ain't half bad man. Damn fine steak, damn fine. Link to comment Share on other sites More sharing options...
Newer Bigger Better Posted August 19, 2011 Share Posted August 19, 2011 The thing about the whirlpool is that only really works if tue eggs are super fresh. Even after a couple of days tue protiens start breaking down and even a whirlpool won't stop the strings from forming... Protester: good shot as usual. Pe: congrats bro. Link to comment Share on other sites More sharing options...
itsallafarce Posted August 19, 2011 Share Posted August 19, 2011 Risotto should be creamy. Almost kinda soupy, you shouldnt be able to mound or mold it. Link to comment Share on other sites More sharing options...
publicenemyno.3 Posted August 19, 2011 Share Posted August 19, 2011 i know. i'd make gordon ramsay hella umad. Link to comment Share on other sites More sharing options...
Newer Bigger Better Posted August 19, 2011 Share Posted August 19, 2011 my last post was written using an iphone with a severely broken screen, and I'm sorry for the mistakes. Link to comment Share on other sites More sharing options...
Newer Bigger Better Posted August 20, 2011 Share Posted August 20, 2011 Satay, cucumber salad, rice, peanut sauce.... Simple plate Link to comment Share on other sites More sharing options...
jbrshmonster Posted August 20, 2011 Share Posted August 20, 2011 lamb! is the best this actually looks kind of terrible but tomatoes and basil are from the garden, as are the white cucumbers (amazing) but for the chicken parm i made the bread crumbs out of maui sweet onion potato chips and wheat crackers, fried em in some bullshit oil, but i was surprised it held up and didn't get mushy when i added the sauce and cheese and threw it in the oven. i never know what thread food goes in. merge threads? or its too late for that? Link to comment Share on other sites More sharing options...
theprotester Posted August 20, 2011 Share Posted August 20, 2011 Last two posts are doing it RIGHT. Fuck yes. Link to comment Share on other sites More sharing options...
jbrshmonster Posted August 20, 2011 Share Posted August 20, 2011 niggas wonk Link to comment Share on other sites More sharing options...
itsallafarce Posted August 20, 2011 Share Posted August 20, 2011 No PE you would make a lot of italians cry. Still looks good though even with the abomination of risotto. Link to comment Share on other sites More sharing options...
misterblunt Posted August 20, 2011 Share Posted August 20, 2011 tomato sauce in a cast iron?? Maybe ok if your pan has been well seasoned since your granny's time, but I try not to cook anything acidic in my cast irons so as not to destroy the seasoning. Link to comment Share on other sites More sharing options...
jbrshmonster Posted August 20, 2011 Share Posted August 20, 2011 oh noes! made the sauce in a pot, added it to the pan with the chicken to put in the oven for like 5 mins sorry chef :D Link to comment Share on other sites More sharing options...
Drue_Down Posted August 20, 2011 Share Posted August 20, 2011 Italian Beef World Champion Link to comment Share on other sites More sharing options...
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