CILONE/SK Posted December 19, 2013 Share Posted December 19, 2013 I do miss living in Italy and eating Gelato. Quote Link to comment Share on other sites More sharing options...
Jackson Posted December 19, 2013 Share Posted December 19, 2013 When I used to go to food fairs with the ice cream people would be begging me to swap shit too. CURRYWURST MY FAVOURITE FOOD: 1 Quote Link to comment Share on other sites More sharing options...
50million Posted December 21, 2013 Share Posted December 21, 2013 gonna get up to date here: Torchy's - Austin Grandpa Made me breakfast a few weeks ago: I made an epic dinner for R@ndom. We didn't finish: I made Pho - my roommate's dog barked at it And as of late, I have been eating super healthy: Kale, Black Beans, Quinoa, Hot Sauce, Avocado, and a Parsley/Tahini Sauce I made: Quote Link to comment Share on other sites More sharing options...
theprotester Posted December 21, 2013 Share Posted December 21, 2013 Selling a few preserves now, made a boigah with the marinated meat. pineapple apricot marinated chicken/ swiss cheese/ avocado/ tomato/ rocket/ gin aioli on bnrioche// Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted December 22, 2013 Share Posted December 22, 2013 Thats awesome! Been wanting to give that preserves a try. Well I must say Ive been wanting to try selling them considering Ive made plenty. I usually have a stock load of figs in the freezer from the past summer. Blackberries were scarce this year and so were my grapes. 50million - love some eggs in a basket. Had some the other morning. Quote Link to comment Share on other sites More sharing options...
50million Posted December 23, 2013 Share Posted December 23, 2013 So much yum! Love that shit. Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted December 24, 2013 Share Posted December 24, 2013 Havent had this in a long while. Not sure what a "true" chicken Milanese is exactly, Im sure it just has to do with the chicken prep but oh well. So being Im greatly familiar with it being made topped with greens thats what I made for dinner. Shicken topped with Arugula tossed in some champagne orange vinaigrette. Feta. Golden Raisin. Pecan. Red Onion. Tomato. Rice Blend. Quick and easy and now Im full. Phone flick. Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted December 27, 2013 Share Posted December 27, 2013 So i went to France for 2 and a half weeks. Stayed in Paris for 6 days. Then traveled through some smaller cities in southern France. Here are a few pictures of some of the most awesome, delicious charcuterie and cheeses. Also some pastry flicks of course. pate de campagne. delicious. foie de pain epices oignon and raisin jam Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted December 27, 2013 Share Posted December 27, 2013 I got tons more on my phone still that I have to transfer over. The market in Nimes was fucking epic. I'll post more when I get a chance. Cheers! 1 Quote Link to comment Share on other sites More sharing options...
you can microwave bacon Posted December 27, 2013 Share Posted December 27, 2013 My argument for open faced sandwiches is that you get all the filling and no bread, and it is not really frowned upon to eat as many as you can. yess i always eat them in pairs, so it's basically a spaced out sandwich Quote Link to comment Share on other sites More sharing options...
Inappropriate_Responder Posted December 29, 2013 Share Posted December 29, 2013 First time Making a roasted deer leg. Cuban style (whatever that means). Left over plate: Black beans n rice Deer stew with the work Runny Over easy fried egg Buttermilk biscuit n hot sauce A+++ will cook again Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted December 30, 2013 Share Posted December 30, 2013 So I have been wanting to do a tar tar for a while. Finally got two small chunks of ahi from work and proceeded to execute it this evening. Stumbled across a similar idea a while back so I used it as my direction. Tar Tar with diced avocado over top. Cucumber broth made from cucumber, mint, basil, cilantro, ginger, and some tangerine/lemon juice. I made plantain chips to serve as accompaniment but ended up just adding more ginger and eating with a spoon. Very fresh and clean. Quote Link to comment Share on other sites More sharing options...
MedicineCabinet Posted December 30, 2013 Share Posted December 30, 2013 so much good looking shit in here starving now Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted January 6, 2014 Share Posted January 6, 2014 Ny Strip. Savory Red wine mushroom sauce. Greenbeens almondine. Brie/Gouda/cheddar/bacon mac n cheese. No fancy plating just a cold night and wanted some good eats. 2 Quote Link to comment Share on other sites More sharing options...
theprotester Posted January 6, 2014 Share Posted January 6, 2014 Must spread, but my lordy lord, that is a meal my friend. Nice work. Quote Link to comment Share on other sites More sharing options...
theprotester Posted January 6, 2014 Share Posted January 6, 2014 The mac 'n cheese looks amazing mate, seriously. Love the twist on that classic. Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted January 6, 2014 Share Posted January 6, 2014 Thanks. I got like 2 lbs of brie from work. Came in one day after they had this xmas lunch and noticed no one really ate the brie so needless to say I wrapped it up quick and stashed it away. Next time I will definitely make more cheese sauce before the bake cause it could of used just a bit more. I was happy with the mushrooms but used a cheaper red wine. A bolder wine would of benefited it greatly. Still without a proper kitchen. Plus we have a breaker issue with our old wiring so I cant have more than two things running when the lights are on. Cooking nightmare. I got a skillet for a sauce, skillet for the veges, boiler plugged in for the noodles, no oven so a toaster oven for the macncheese, and Im outside with the grill. AND its winter time so Im trying to plan out what is cooked first so as to have it all in order and hot in the end. But Im closer to having the stove top working. Its in place, not hooked up, but we have part of the tile done. Quote Link to comment Share on other sites More sharing options...
Premium Account User Posted January 6, 2014 Share Posted January 6, 2014 haha I know ive said it before, but its incredible you can cook plates like that in a kitchen situation like that ^ Quote Link to comment Share on other sites More sharing options...
Inappropriate_Responder Posted January 7, 2014 Share Posted January 7, 2014 Another stack bundles Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted January 7, 2014 Share Posted January 7, 2014 IRs potassium levels must be through the roof! Awesome post none the less. Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted January 7, 2014 Share Posted January 7, 2014 So yeah, these dudes definitely aren't going to let me take any pictures of anything at this sushi spot. Wicked fucking strict Japanese people. But it's good shit, none the less. 1 Quote Link to comment Share on other sites More sharing options...
theprotester Posted January 7, 2014 Share Posted January 7, 2014 Militant! Quote Link to comment Share on other sites More sharing options...
theprotester Posted January 7, 2014 Share Posted January 7, 2014 kangaroo fillet/ brie/ baby spinach/ garlic crusted ciabatta// Quote Link to comment Share on other sites More sharing options...
theprotester Posted January 7, 2014 Share Posted January 7, 2014 chicken/ swiss/ egg fried bread// Quote Link to comment Share on other sites More sharing options...
theprotester Posted January 7, 2014 Share Posted January 7, 2014 local prawns/ avocado/ home style seafood sauce/ mix leaf/ salt and vinegar crinkle cuts// Quote Link to comment Share on other sites More sharing options...
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