Wed Mar 06, 2013 5:39 am
pizza i made from scratch
Wed Mar 06, 2013 9:05 am
There goes Rook......Showing off again!
Franz, I thought that steak was on a pizza at first
. That is some good looking paella too!
Wed Mar 06, 2013 10:34 am
...hehehe....soz, was not my intention - just doing what I love best.....
Wed Mar 06, 2013 1:13 pm
Just my jealousy getting the best of me, keep showing us how it's done! I enjoy looking!
Wed Mar 06, 2013 9:48 pm
lol. i just love rook's food. i just had to show some of mine.
Wed Mar 06, 2013 10:24 pm
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.
Wed Mar 06, 2013 11:52 pm
maybe i will. =D
Sat Mar 09, 2013 3:35 am
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..
Wed May 08, 2013 7:25 pm
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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