chorus Posted August 21, 2011 Share Posted August 21, 2011 thanks fred.. the thai stuff isn't tons different i don't think. to me, it's less sweet compared to italian basil and a bit more potent it also is more like cilantro or mint than italian basil is. i think i'd try it in italian food, but it is different. it also has purple in it, really nice looking. ........... Yum, bruschetta's always a hit. Get down with your bad self. Link to comment Share on other sites More sharing options...
grd Posted August 21, 2011 Share Posted August 21, 2011 cherry tomatoes homegrown thai basil garlic olive oil on crusty bread God I love bruschetta! I like to drizzle the ciabatta with olive oil and then griddle it until it's charred. It helps if you take a really sharp knife and draw it over the bread before you rub the garlic on it. Anyway, yours looks YUM. Oh, and thanks for the tip NOES Link to comment Share on other sites More sharing options...
yonis Posted August 22, 2011 Share Posted August 22, 2011 ^that looks heady as hell, just needs some onions. i did an internship at this school and a side dish for the bronzino was a marinated tomato salad, kinda like the small colorful ones you got.. marinated in vinegar, OO, etc.. soooo good butter adds more colors to suateed ingredients-that why people use it i think - in combination with olive oil yea, in a lot of professional kitchens i've seen cooks get the butter to a brown stage (kinda like a beurre noisette (sp)), like right before its about to burn, and then put down the meat or what ever it is your cooking.. and then it picks up the golden brown color of the butter onto the skin/flesh. Link to comment Share on other sites More sharing options...
chorus Posted August 22, 2011 Share Posted August 22, 2011 God I love bruschetta! I like to drizzle the ciabatta with olive oil and then griddle it until it's charred. It helps if you take a really sharp knife and draw it over the bread before you rub the garlic on it. Anyway, yours looks YUM. Are you saying you basically burn the bread then scrape the carbon of it with a knife? I'm pretty sure the idea of bruschetta is to be fresh, not burnt. But hey whatever you enjoy. Fried chicken photo's please. :) Link to comment Share on other sites More sharing options...
Newer Bigger Better Posted August 22, 2011 Share Posted August 22, 2011 Don't talk about my homie like that, she knows how to do bread. Link to comment Share on other sites More sharing options...
chorus Posted August 22, 2011 Share Posted August 22, 2011 shut up dude go handle your court case (if you got charged) Link to comment Share on other sites More sharing options...
Newer Bigger Better Posted August 22, 2011 Share Posted August 22, 2011 Nah just got a letter in the mail saying it got dropped, which i knew it would. SO STOP TALKING TO MY GIRL ABOUT BREAD NIGGA. JK, hows the art world? Link to comment Share on other sites More sharing options...
chorus Posted August 22, 2011 Share Posted August 22, 2011 yeah, I don't remember the details but from what I read I remember thinking they made a mistake and were just fucking with you. If you could be bothered maybe write an angry letter to who evers in charge of the police precinct about your wrongful arrest and the heavy handed treatment of the arresting officers. Goes into their file, messes with their career but might not be worth the effort. To be honest the politics and organising of the art stuff has been shady latelty. The exhibition itself went better than I'd expected though. Thanks. grd, 'yo girl! you like........bread?' hah Link to comment Share on other sites More sharing options...
grd Posted August 22, 2011 Share Posted August 22, 2011 Are you saying you basically burn the bread then scrape the carbon of it with a knife? I'm pretty sure the idea of bruschetta is to be fresh, not burnt. But hey whatever you enjoy. Fried chicken photo's please. :) No I'm not saying I burn the bread and scrape off the the carbon. I'm saying I griddle it until it's a little charred then I make slits in the top of the bread so when you rub the garlic is has grooves to stick to. Bruschetta is meant to be toasted dude. Not my flick but you get the idea... Link to comment Share on other sites More sharing options...
Newer Bigger Better Posted August 22, 2011 Share Posted August 22, 2011 Flirty :( Link to comment Share on other sites More sharing options...
grd Posted August 22, 2011 Share Posted August 22, 2011 silly I'ma make some of these today... White chocolate and cranberry picau ar y maen aka Welsh cakes. I may make some traditional ones too. Link to comment Share on other sites More sharing options...
chorus Posted August 22, 2011 Share Posted August 22, 2011 Ah, I missed the part about the griddle. Welsh cakes look delish! Link to comment Share on other sites More sharing options...
yonis Posted August 26, 2011 Share Posted August 26, 2011 mango and tomato salad.. cut that shit up salt pepper lemon juice and olive oil. chicken salt and pepper and sear/cook that shit on the pan and roast in the oven... and then plate it up! once you get over eating such a sugary fruit with chicken, it's good shit. Link to comment Share on other sites More sharing options...
chorus Posted August 26, 2011 Share Posted August 26, 2011 wouldnt mango be quite expensive in Paris? Link to comment Share on other sites More sharing options...
yonis Posted August 27, 2011 Share Posted August 27, 2011 i think it was ~1E Link to comment Share on other sites More sharing options...
Deine Mudder Posted August 27, 2011 Share Posted August 27, 2011 Sounds yummy; disgusting photo, though! Link to comment Share on other sites More sharing options...
chorus Posted August 27, 2011 Share Posted August 27, 2011 1 euro mango? fucking awesome. They're atleast double that in Australia and they're grown there. Link to comment Share on other sites More sharing options...
Decyferon Posted August 27, 2011 Share Posted August 27, 2011 silly I'ma make some of these today... White chocolate and cranberry picau ar y maen aka Welsh cakes. I may make some traditional ones too. I want these, I fucking love welsh cakes and the white choc and cranberry sounds amazing! Plum crumble cake my wife made Link to comment Share on other sites More sharing options...
morton Posted August 27, 2011 Share Posted August 27, 2011 International food prices and import export are kind of mind boggling in a way. I worked inside a massive refrigerated warehouse here in Seattle once, half was devoted to apples getting exported by boat, the other half to apples coming in from New Zealand. Link to comment Share on other sites More sharing options...
chorus Posted August 27, 2011 Share Posted August 27, 2011 mm I figured most of them were getting exported anyway. Actually there was some kind of natural disaster in Queensland that ruined all these bannana plantations. So prices in Sydney went up, turns out all our bannanas were imported anyway. Capatalists br0 :/ haha. Link to comment Share on other sites More sharing options...
chorus Posted August 27, 2011 Share Posted August 27, 2011 p.s. nice cake dec, wifey's got skills. Link to comment Share on other sites More sharing options...
Decyferon Posted August 27, 2011 Share Posted August 27, 2011 yea man she is dope at baking and cooking persian food and stews, I tend to cook the other stuff like curry, chinese, thai etc Link to comment Share on other sites More sharing options...
!@#$% Posted August 27, 2011 Share Posted August 27, 2011 ^yes, that looks great, and a lot like a coffee cake i make that has apples or peaches instead of plums Ingredients: Streusel Topping and Filling 1/3 c. Light brown sugar packed firmly 2 T. granulated sugar 1 c. Walnuts or pecans 1 1/2 tsp. cinnamon 1/2 c. unsifted cake flour (I used regular flour because I am unable to find cake flour in Colorado) 4 T. softened unsalted butter 1/2 tsp. Vanilla Batter 4 large egg yolks 2/3 c. Sour cream 1 1/2 tsp vannilla 2 c. sifted cake flour 1 c. Sugar 1/2 tsp. Baking powder 1/2 tsp baking soda 1/4 tsp salt 12 T unsalted butter Directions: Streusel Topping: In food processor with metal blade pulse the sugars, nuts, and cinnamon until nuts are coarsely chopped. Reserve 3/4 cup for the filling. To the remaining add flour butter and vanilla, pulse briefly to make a course crumbly mixture for the topping. Batter: In medium bowl lightly combine the yolks, about 1/4 cup of the sour cream and the vanilla. In a large mixing bowl combine dry ingredients and mix on low speed for30 seconds to blend. Add butter and remaining sour cream. Mix on low speed until the dry ingr. are moistened. Increase to high speed to aerate the batter and develop cakes structure. Scrape down sides. Gradually add the egg mixture in 3 batches beating for 20 secs. after each addition. Scrape down the sides. Reserve about 1/3 of the batter and scrape the remaining into a 9" springform pan greased and the bottom lined with parchment or waxed paper, then greased and floured again. Smooth the surface and sprinkle with streusel filling and if desired top with apple or peach slices. Drop the reserved batter in blobs over the fruit and spread evenly. Sprinkle with the streusel topping and bake 55-65 minutes or until a wire tester comes out clean. Let cool in pan on rack 10 minutes. You can store it in an airtight container 2 days room temp., 5 days refrigerated, or 2 months frozen. Link to comment Share on other sites More sharing options...
chorus Posted August 27, 2011 Share Posted August 27, 2011 Pics darling? Link to comment Share on other sites More sharing options...
!@#$% Posted August 27, 2011 Share Posted August 27, 2011 ugh.. i have a lot of leftover birthday cake so i was about to make the coffee cake but then thought: this will never get eaten. so i just posted the recipe. i'll make one in a few weeks. some shots courtesy of the web: i have to say, i missed the brief convo about food export and import i detest it. sure, it's convenient but it wastes so much energy and people have utterly lost touch with what it means to grow food, or even what it means for food to be 'seasonal' i could totally go off crossfire style about the state of agriculture :( but most of you probably already know... Link to comment Share on other sites More sharing options...
!@#$% Posted August 27, 2011 Share Posted August 27, 2011 Growing with 12oz http://www.seedsavers.org/ http://rareseeds.com/ i'd like to go to Peru just to see their potatoes haha Link to comment Share on other sites More sharing options...
chorus Posted August 27, 2011 Share Posted August 27, 2011 Next Perubian to join the forum, potatoes or gtfo :) Those tomato's are looking the business, a lot of good bruschetta to be made. Link to comment Share on other sites More sharing options...
SONolAR187 Posted August 28, 2011 Share Posted August 28, 2011 Baked crawfish and crab cakes, with a spicey turkey sausage and corn bisque. Link to comment Share on other sites More sharing options...
Deine Mudder Posted August 28, 2011 Share Posted August 28, 2011 Dude, no offense, but that looks really disgusting. Link to comment Share on other sites More sharing options...
Deine Mudder Posted August 28, 2011 Share Posted August 28, 2011 tazpresso organic, fairtrade espresso from africa. really great! €18.50 + shipping Link to comment Share on other sites More sharing options...
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