Hi Folks - interested in whatever food you like. If you got pics, post them here. My start - tonight's dinner, braised lamb shank, gratin of great northern beans, new world syrah: (date stamp is now off - no more spy duty).
Alright, Ahkip, we're on a roll! Looks great! Tim - beautiful food - your food? Your photography? Could you detail a bit more? C'mon, folks - what floats your gastronomic boat?
north, I've got to figure out how to download a photo here. But for dinner I made New York Strip in a brandy cream reduction with a touch of beef base and threw in some green peppercorns, but not too many. The Strip I got, four steaks mind you, for 4.49 a pound. It was at store I go to quite often and the butcher knows me and she is very friendly. She informed me the price was wrong but said she'd charge me the incorrect price all the same (should have been 9.99lb). I got four of them, big fatties, and some friends came over. The steaks had been dusted by the market with a dry rub, nothing special, just your typical dry rub. See in the east groceries used to do this just before the meat went bad to get rid of them at a reduced price. Here they do the same thing with one ridiculous exception - they RAISE the price a buck or so. Nuts. Everyone KNOWS why they're doing it. Whats the matter with them? Incidentally, I played golf today with a top exec for a regional burger chain. One of the indisputable best. Do you know their managers make close to 80k a year but do not even know what COGs are??? The ownership thinks it is unneccesary in their equation. They are given forecasted labor and a unit (not net mind you) burger per unit forecast. Different, no? Ate it with some whiskey and coke - then a bottle and a half of Estancia Cabernet (had a little help, mind you) on sale for $11.00 - hey, did you ever try their Meritage (abo 27.00 per bottle) I LOVE the stuff. Could eat it with my cornflakes.
Dead Corn - that sounds great - I love NY strip! $4.49 a pound - man, I smell a neighborhood grill....my favorite cut used to be the ribeye cap - I cut it off an export rib, served bone-in-ribeye, and used the cap for steak frites. Many, many called it the best steak they ever had. Served with a thyme-mustard-shallot sauce, - demi-glace, little white wine, shallots, mustard. You likely know this - but without buying the whole rib, it's almost impossible to get the cap as the Japanese buy it up and sell it off at a premium for tataki preparations. It also cuts like a flank steak, with 100% more flavor, 100% more tenderness. Beautiful beef. The rub thing, agreed. Like so many others, a premium placed on things formerly seen as low-town (hanger steak at $32...). It's why the concept of Whole Foods (Whole Paycheck) drives me somewhat crazy - paying a truckload for simply grown food. That burger thing is really surprising...did you probe him as to why? Never had the meritage, but I love meritage, really enjoy Estancia and would love to try it - thanks for the heads up. I'm usually a rhone guy, but lately I've been on a pinot noir jag. We still have frozen duck carcasses left from the restaurant, I've been on a tear making duck stock and integral sauces, and nothing like pinot with the bird. Nice to hear from you, Dead. Hope all is well.
Burgundy Pepper Chicken Toss Salad Fried Pineapple Grapes French Roll Chicken and the fried paneapple went very well, sweet and salty. 10/10 do to exsessive side dishes, layout and flavor .
If you want to see what I make watch Iron Chef America on the food network...my name is Bobby Flay...
Why Bobby! Nice to have you on the boards. I see you've moved from Mussels with saffron, tomato broth to financial websites. Jumped on any work tables lately?
not my food by a long shot! but I took the pictures. I was asked by a friend to go to The American Culinary Federation National Convention last year in San Antonio had a blast (free samples) and came away with a lot of great images. now if I could only identify some of them
Beautiful work, Timsdd. My guesses: pan-seared muscovy duck with blood orange sauce; lobster roll, yellowfin or ahi loin, ginger vinaigrette; lobster torte, saffron sauce; torte with marzipan or almond-patissiere, or simple anglaise; tuile, raspberry coulis. Would be fun to know.
we had one of those last night!!!...too late for a picture though...unless Thanks sounds good to me!! hmmm, need to remember to put 'blood orange sauce' on the shopping list
Or, one version (I used it with grouper) - scaled down for dinner-party portion... Blood Orange Butter Sauce (for 10) Juice of 6 Blood Oranges Zest of 3 blood Oranges (careful - zest only, no white rind). 1 1/3 c heavy cream 1/2 c chicken stock (stock, not salty-broth in a can) 1 1/4 c cold unsalted butter, cut into tablespoon-size pieces Salt and white pepper to taste sugar, only if needed To Make the Sauce: 1. In a 2 quart heavy-bottomed saucepan, combine the blood orange juice and zest and simmer over medium-low for 30 minutes. Strain, Add cream and stock. Cook over medium heat until it has reduced to a syrupy consistency. Add sugar if needed (if oranges are not sweet enough naturally). Go easy - should be fruit-sweet, without being cloying. 2. Over very low heat, whisk in the cold butter, 1 tablespoon at a time, until all the butter is incorporated. Season judiciously with salt and scant white pepper. Set aside and keep warm. -Knock yourself out!
I know this is old, but I wanted to keep the idea of a running photo-thread alive, for those who are interested. My old websites, hosting the photos starting the thread, is no more, so I haven't had shots in awhile..contribute your photos, if you have them! I cooked a private dinner last night - a couple, guy proposing to his girlfriend. Amuse, a mushroom veloute and accompanying ragout crostini and mushroom-chive-yukon gold "chip" (thank you, Thomas Keller), made with locally harvested and farmed mushrooms: "Halibut Provencale" - pommes anna, a trio of red pepper coulis, basil oil, balsamic glaze, with ratatouille: And, as she loves figs, walnut crepes with port-poached black mission figs: (a bit of valhrona chocolate all over the plate): Oh, and she said "Yes."
Too late for picks but I ate cabbage rolls filled with a mix of ground beef, ground pork, rice and pecorino with a sauce of egg and lemon
sounds tasty dkessaris!!!! -------------------------------- looks great northpointaiki!!! what kind of camera are you using? one thing you could try that might help the pics a little bit is diffusing the flash - that way there won't be as many 'hot spots' on camera flash is notoriously evil in that respect....