xkcd

by **Zohar** » Mon Mar 15, 2010 10:40 pm UTC

Double posting because it's been a while. This is a dessert my brother's then girlfriend (now fiancée

) made two weeks ago. It's layer of meringue, whipped cream and strawberries. The strawberries were marinated in sugar and balsamic vinegar. So simple, so good.

by **podbaydoor** » Fri Mar 26, 2010 2:16 am UTC

Halibut. I love the colors.

by **TheSkyMovesSideways** » Mon Apr 05, 2010 12:05 pm UTC

So I caught some abalone yesterday. Here's the result - fettuccine with creamy mushroom sauce and crumbed abalone.

Also:
podbaydoor - That looks amazing!
Zohar - Invisible desert?

by **Bakemaster** » Mon Apr 05, 2010 3:00 pm UTC

That looks pretty delicious. But, caught abalone? Don't you have to like, dive for them and pry them off rocks?

by **TheSkyMovesSideways** » Mon Apr 05, 2010 9:55 pm UTC

Pretty much, although if you're good, you can yank them off rocks rather than prying. (They seize onto the rock when disturbed, so if you grab them really quickly you can dislodge them without tools.)

by **kaimason1** » Mon Apr 05, 2010 11:44 pm UTC

Not actually mine, but:

I love jalepenos.

by **tentacleTherapist** » Fri Apr 30, 2010 8:10 pm UTC

Not sure if this has been posted before, but this entire site is basically food pr0n. WHY CAN'T I LEAVE HSDAIUHLFSLC

by **podbaydoor** » Sun May 02, 2010 9:44 am UTC

Oh lord, I just clicked on that link and came across this pic:

Grilled lemon and garlic artichokes. *slobber*

by **kaimason1** » Mon May 03, 2010 12:30 am UTC

tentacleTherapist wrote:Not sure if this has been posted before, but this entire site is basically food pr0n. WHY CAN'T I LEAVE HSDAIUHLFSLC

I hate you, now I'm hungry and irrational.

by **tentacleTherapist** » Sat May 08, 2010 9:03 pm UTC

kaimason1 wrote:
I hate you, now I'm hungry and irrational.

My work here is done.
Also:

Spoiler:

by **poxic** » Sun May 09, 2010 12:14 am UTC

Another fruit explosion, and for mostly the same reasons. I decided to make a cake-berry-fluff thing for Mom's day dessert, maybe trifle-like or maybe like a layered thing. So naturally I have to cut the fruit myself and do up the whipped cream myself, but meh on baking cake or cooking custard. So I bought fruit (all stuff I'm not allergic to, yay!), whipping cream, canned custard and a grocery store pound cake (couldn't find a better one).

The fruit in question:

Spoiler:

I also cut slices of the cake and found out that it ... was grocery store pound cake. Good enough to be cake, not good enough to be real pound cake.

And I tasted the canned custard: kinda okay, I guess. About what I'd expect from canned custard.

So yeah, revelation: if you don't make it all yourself, it won't taste like you made it all yourself. (Damn.) I'll try mixing the custard with the whipped cream so it tastes less commercial overall, and maybe it would benefit from a tablespoon or two of a liqueur if my brother has any (brunch is happening at his place).

Anyway, enjoy the pic of the mango/papaya/raspberry/blueberry mix.

Edit: in the end, I gave up on the custard. I just did the whipped cream with sugar, vanilla, cardamom and ground pistachios. It worked well enough. :wink:

by **Assasinof6** » Sun May 09, 2010 7:50 pm UTC

The above is not just french onion soup... it is a PASTRY soup! Best anything thing ever. You sink your teeth into it, and it melts in your mouth... so succulent and warm... and creamy!

With a side of freshly squeezed lemon and orange juice (nothing else added!), I orgasmed and jizzed. That's how good those two things (soup and lemon-orange) are together. It was kind of awkward, because it was at a restaurant...

by **podbaydoor** » Wed Jun 09, 2010 2:36 pm UTC

Creamy Strawberry Moscato Torte. Argh...

by **levicc00123** » Sat Jun 12, 2010 10:16 am UTC

The most exquisite peak in culinary art is conquered when you do right by a
ham, for a ham, in the very nature of the process it has undergone since last
it walked on its own feet, combines in its flavor the tang of smoky autumnal
woods, the maternal softness of earthy fields delivered of their crop children,
the wineyness of a late sun, the intimate kiss of fertilizing rain, and the
bite of fire. You must slice it thin, almost as thin as this page you hold
in your hands. The making of a ham dinner, like the making of a gentleman,
starts a long, long time before the event.
-- W. B. Courtney, "Reflections of Maryland Country Ham",
from "Congress Eate It Up"

Sorry the ham isn't in one piece on the bone, it fell apart in the crockpot.

by **podbaydoor** » Sat Jun 19, 2010 1:47 am UTC

PictureSarah wrote:Grilled peaches....why was I not informed this was possible before?! Must have. I can imagine several possibilities.

Grilled peach salsa!

Grilled peach sundae *drool*

by **kellsbells** » Sat Jun 19, 2010 11:45 am UTC

Going once again from that tastespotting link above (EVIL!), ohmygoodness earl grey ice cream. Quite possibly worth me going out and getting an ice cream maker. Just...yum.

by **podbaydoor** » Sat Jun 19, 2010 4:54 pm UTC

In a teacup, even. Nice.

Amarantha, I saw this in the NYTimes and thought of you. It's from the restaurant Takashi in NY.
Clockwise: raw liver, vegetable plate, sweetbreads, raw beef

by **Pansori** » Sun Jun 20, 2010 3:42 am UTC

My home made low fat flour tortillas! They are delicious =D

Spoiler:

by **Amarantha** » Mon Jun 21, 2010 12:34 pm UTC

podbaydoor wrote:Amarantha, I saw this in the NYTimes and thought of you.

Awww. You're so sweet.
*enjoys thoughtfully provided food pr0n*

by **icenine** » Mon Jun 21, 2010 3:16 pm UTC

Photos from a restaurant I went to some time ago...

by **tentacleTherapist** » Thu Jun 24, 2010 4:09 pm UTC

Hey what's this

by **Pansori** » Sun Jul 11, 2010 12:26 am UTC

The food pics on here look wonderful, especially Sipawitz's blow by blow of dinner.

Here are some whole wheat blueberry muffins I made today. They are delicioso!!

by **TheSkyMovesSideways** » Tue Jul 13, 2010 11:29 am UTC

So I recently had a go at making Beef Wellington. Results were delicious, but I wish I hadn't tried to eat a whole one! :shock:

by **Pansori** » Tue Jul 13, 2010 10:53 pm UTC

Wow, that looks wonderful! Even the meat looks delicious, and I'm not a big meat eater. Mash potatoes and meat wrapped in pastry. Carbs heaven!!! <3

by **TaintedDeity** » Tue Jul 13, 2010 11:11 pm UTC

And asparagus, very nice

The Wellington looks beautiful.

by **podbaydoor** » Tue Jul 13, 2010 11:18 pm UTC

Nicely photographed!

by **:(){ :|:& };:** » Wed Jul 14, 2010 8:37 am UTC

Various pictures of fresh food/ingredients.
Fruit shed at Queen Victoria Market, Melbourne:

Spoiler:

Walking around the meat and fish market:

Spoiler:

The deli (one of many):

Spoiler:

And finally, a candy store in a building in town, which I now have forgotten the location of, making those spirals on a stick*. I think the store is called suga:

Spoiler:

*I am sure there is a real name for them.

by **Feddlefew** » Wed Jul 14, 2010 8:40 pm UTC

The chestnuts... they're so beautiful!

by **podbaydoor** » Wed Jul 21, 2010 10:48 pm UTC

An accounting of a pig roast

The last few paragraphs are written food pr0n. The pictures are more about the interesting process to make it.
http://www.nytimes.com/slideshow/2010/07/16/dining/20100721-pig-slideshow.html

by **Thesh** » Fri Jul 23, 2010 10:16 am UTC

:(){ :& };: wrote:Walking around the meat and fish market:
072.JPG

Interesting, I didn't realize that the US and Australia had different names for the cuts of beef. What you call the sirloin, we would call a strip loin or new york.

by **TheSkyMovesSideways** » Fri Jul 23, 2010 12:52 pm UTC

LOL. We definitely don't call it a "New York". Although now I know what I was eating when I was ordering New York steaks in the US. Thanks. :lol:

A few others:
Scotch Fillet = Rib Eye
Rump steak = Round steak
Eye Fillet = Tenderloin

by **Pansori** » Sun Jul 25, 2010 7:59 pm UTC

Brunch at my mom's. Her friend came over, we had Korean food. My mom just moved into a new house, the table is small, but temporary:

I tried taking pics of my mom and her friend but they weren't having it.... "I'm just wearing a slip!!!"

Spoiler:

Seaweed soup, aka miyuk guk (phonetic spelling). It is usually served on birthdays or after a woman gives birth... suppose to be good for the circulation. I took that pic after I put a dollop of rice in mine:

Spoiler:

Another shot of the side dishes (banchan)... In the center in a glass bowl is a root that they seasoned (I forgot what it is called). I like another root called doraji, my mom's friend said this is better than doraji(and it was!). In the big jar is radish kimchi aka sengche, and right behind it is another kimchi that my mom made with some unknown veggie. Off to the side in the pink bowl my mom was making bibimbap (Korean stirfry). In the center, behind the root is dry seaweed (gim).

And yes, she was using scissors to cut the food... odd, I know, but efficient.

Spoiler:

Oh, the bight green thing on my plate is something that my mom and her friend picked from my mom's back yard... they call it Korean Grass.

They said it is from the onion family. Anyway, they pick it and make kimchi out of it.

by **mieulium** » Mon Jul 26, 2010 4:20 pm UTC

Good Lord! Korean food! Finally!

Haha, its called Korean Grass? I had no idea, I always thought they were chinese/krn chives. XD

I find that you guys always use scissors for almost anything.

Lets grill sangyupsal! Scissors!
Hence, any part of an authentic krn meal involves scissors? XD

You are making me miss my old friend's mum's cooking. She makes fried potatoes really well.

by **|Erasmus|** » Fri Jul 30, 2010 3:21 am UTC

Kimchi and Bibimbap are awesome.

I made myself some Katsudon for lunch today.
Behold:

Spoiler:

Maybe not the best looking thing in the world, but it tastes awesome. Makes me want to go back to Japan.

by **Pansori** » Fri Jul 30, 2010 6:53 pm UTC

mieulium wrote:Good Lord! Korean food! Finally!

Haha, its called Korean Grass? I had no idea, I always thought they were chinese/krn chives. XD

I find that you guys always use scissors for almost anything.

Lets grill sangyupsal! Scissors!
Hence, any part of an authentic krn meal involves scissors? XD

You are making me miss my old friend's mum's cooking. She makes fried potatoes really well.

LOL, thank you, Mieu!! I showed my mom your response and she thought it was hilarious.
BTW, we had samgyupsal the next day. She got irritated with me for not eating the extra fatty part. "That is why it is called samgyupsal, there are 3 pieces to the meat! You are wasting the 3rd piece!" hahahaha.

Oh, they called it Korean grass because my mom and her friend sometimes get lazy looking for the appropriate translation, so they go with the easiest one. I suspected it as chives as well. But in Korean it is called buchu kimchi.

Erasmus that looks absolutely delicious! The only problem are the onions. There are something about onions that make me gag, and I know I'm in the minority. Onions are the bacon of the vegetable world, most people love them.

by **podbaydoor** » Sat Jul 31, 2010 12:49 am UTC

Korean tacos

And "real" Korean tacos (with seaweed instead of tortillas)

by **mieulium** » Sat Jul 31, 2010 9:36 am UTC

Truth be told, in my imagination, the authentic one would taste much better.

by **podbaydoor** » Sat Jul 31, 2010 12:46 pm UTC

I'm a fan of mixing cuisines up - food is food is food. I think the two items I posted serve different purposes. The second dish is pretty clearly out of a restaurant, whereas the first one is classic street food, wrap it up and go.

by **mieulium** » Sat Aug 07, 2010 11:55 am UTC

So... impromptu lasagna, with handmade bechamel sauce, but bottled pasta sauce....

Spoiler:

and almost-pull-off-the-bone pork chops with apple sauce and balsamic sauce, with mashed sweet potatoes and bacon pieces on the top....

Spoiler:

by **Nlelith** » Thu Aug 12, 2010 12:49 am UTC

mieulium wrote:and almost-pull-off-the-bone pork chops with apple sauce and balsamic sauce, with mashed sweet potatoes and bacon pieces on the top....
Spoiler:

Very pretty, and the portion size looks decent :)

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