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 Post subject: Re: Whats your speciialty?
PostPosted: Wed Mar 06, 2013 11:39 am 

Joined: Wed Apr 25, 2012 10:29 am
Posts: 625
Location: Philippines
pizza i made from scratch

Image
Image

steak?
Image

paella
Image


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 Post subject: Re: Whats your speciialty?
PostPosted: Wed Mar 06, 2013 3:05 pm 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 3634
There goes Rook......Showing off again! :D

Franz, I thought that steak was on a pizza at first :shock: . That is some good looking paella too!



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 Post subject: Re: Whats your speciialty?
PostPosted: Wed Mar 06, 2013 4:34 pm 
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Joined: Wed May 09, 2012 3:59 pm
Posts: 1650
Location: Cape Town - South Africa
...hehehe....soz, was not my intention - just doing what I love best.....

Forgive me....??

:)



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 Post subject: Re: Whats your speciialty?
PostPosted: Wed Mar 06, 2013 7:13 pm 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 3634
Just my jealousy getting the best of me, keep showing us how it's done! I enjoy looking! ;)



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 Post subject: Re: Whats your speciialty?
PostPosted: Thu Mar 07, 2013 3:48 am 

Joined: Wed Apr 25, 2012 10:29 am
Posts: 625
Location: Philippines
lol. i just love rook's food. i just had to show some of mine.


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 Post subject: Re: Whats your speciialty?
PostPosted: Thu Mar 07, 2013 4:24 am 
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Joined: Wed May 09, 2012 3:59 pm
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Location: Cape Town - South Africa
franzb69 wrote:lol. i just love rook's food. i just had to show some of mine.


Your pics & food really looks good - stop being lazy & show us more.

:)



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 Post subject: Re: Whats your speciialty?
PostPosted: Thu Mar 07, 2013 5:52 am 

Joined: Wed Apr 25, 2012 10:29 am
Posts: 625
Location: Philippines
maybe i will. =D


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 Post subject: Re: Whats your speciialty?
PostPosted: Sat Mar 09, 2013 9:35 am 

Joined: Thu Sep 13, 2012 8:44 pm
Posts: 160
Nice pictures.

In my area we have a dedicated tomato grower that supplies only restaurants. They are the best tomatoes I have ever tasted, to the point that I saved some seeds just to see how they would grow in a porch garden (I rent). When the time comes, I will be experimenting with gazpacho again. One thing I have found that goes great in there is watermelon. As far as texture, I guess there are a million ways it can come out.

I feel as though I never make a dish the same exact way. I have tried and true techniques, but ingredients always vary in quality, availability, and yield. But once you have something that works, its pretty easy to adapt it, I wonder if its much different in things like cured meats. lean to fat to salts must be some kind of standard ratio, but the actual seasonings can always change if wanted. I know baking requires quite a level of exactness, but making a loaf of bread with an extra bit of flour doesn't make that bread garbage....

Stuff to think about..


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 Post subject: Re: Whats your speciialty?
PostPosted: Thu May 09, 2013 1:25 am 
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Joined: Tue Apr 30, 2013 10:57 pm
Posts: 97
Finally found a good thread on familiar turf ..

As a serial hobbyist, I've had many hobbies over the years. Of relevance to this particular thread were/are homebrewing (mostly ales and meads, with the occasional cider and wine), bartending, reviewing cookbooks, and exploring/learning as many different cuisines as possible. I also used to run a culinary forum a ways back.

Foodwise I'm not big on desserts, overly composed dishes, or gimmicks like molecular gastronomy and excessive verticality/garnishing. I'm a fan of good technique, local products, seasonality, balance, adventure, and taking one's time to do something right. Ethnically, I do a little bit of everything - Regional American (various), Indian (northern and southern), Italian (ditto), a little Chinese, a little Japanese, a little Malay (yes on vibrant flavors and heat, no on cloying sweetness), Continental, Mexican, French, Fusion ... I'm constantly trying to learn new stuff, while also forgetting a lot along the way. Its all good.


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