Author Topic: Pictures of food! It's what we do. (Read 392942 times)

Vulcanbill · « **Reply #2800 on:** September 24, 2018, 08:10:59 PM »

Looks just like what we fed the group on Saturday night. Sounds a lot fancier tho.

https://goo.gl/images/nUZZGy

R Doug · « **Reply #2801 on:** September 24, 2018, 08:58:09 PM »

Yeah, it’s a fancy name for a meat sauce. 😁

What’d you guys make?

sleazy rider · « **Reply #2802 on:** October 07, 2018, 04:49:59 PM »

Had a craving for pizza.

Vulcanbill · « **Reply #2803 on:** October 07, 2018, 06:58:19 PM »

Quote from: R Doug on September 24, 2018, 08:58:09 PM

Yeah, it’s a fancy name for a meat sauce. 😁

What’d you guys make?

Sauce with available meat. Redneck style. Deer meat, that is. Only thing fancy about that meal was the lighting.

R Doug · « **Reply #2804 on:** November 11, 2018, 05:51:36 PM »

I was craving Chinese take-out and Sheri asked if I'd ever tried to make Chinese take-out before. Challenge accepted.

Homemade General Tso Chicken.

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R Doug · « **Reply #2805 on:** December 08, 2018, 01:54:48 PM »

Scallops with acorn squash, arugula with pecans, capers, and some orange wedges.

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st2sam · « **Reply #2806 on:** December 08, 2018, 04:33:21 PM »

WOW, awesome appetizer Doug.

And the main course is ?

coho · « **Reply #2807 on:** December 08, 2018, 05:32:36 PM »

Is that the radioactive red Fiestaware?
Nice.

Vulcanbill · « **Reply #2808 on:** December 08, 2018, 06:20:28 PM »

That looks like what's left over on my third trip to the buffay.

R Doug · « **Reply #2809 on:** December 09, 2018, 04:35:08 AM »

Ha, that was our lunch. I keep it light for lunch.

For dinner, we picked up some sandwiches from a local restaurant.

And, yes, that is Fiestaware. That stuff is like Doritos, you can't have just one.

Bounce · « **Reply #2810 on:** December 11, 2018, 10:12:41 AM »

Sous Vide ribey to the boundary between rare and medium rare. Seared to perfection. Served with choice of baked russet or sweet potato. Everyone was well-fed and pleased with their meal.

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CLAY · « **Reply #2811 on:** December 11, 2018, 07:14:35 PM »

R Doug · « **Reply #2812 on:** December 11, 2018, 07:28:26 PM »

Nice looking steak!

Clay, how's the sous vide working for you?

CLAY · « **Reply #2813 on:** December 11, 2018, 09:14:17 PM »

It's been good, although I haven't used it in a month or so. I did some steaks a week and a half ago and forgot to use it. This was a GREAT reminder!

Oh- and I love it with seafood.

bungie4 · « **Reply #2814 on:** December 12, 2018, 05:56:46 AM »

Sous vide is the bomb for steak and fish. I also did an entire leg of lamb in it over 24hrs. It came out spectacular, even ppl that swore they don't like lamb loved it.

... mind you, I damn near summoned a water-bomber when I seared it on the BBQ.

Bounce · « **Reply #2815 on:** December 12, 2018, 07:12:55 AM »

Even as leftovers heated in the microwave, it was very tasty.

sleazy rider · « **Reply #2816 on:** December 20, 2018, 04:28:35 AM »

Traditional Polish food last night. Potato & cheese pierogis, saurkraut and mushroom pierogis with authentic fresh Polish kielbasa. Can you feel your arteries screaming for joy?

bedlamite · « **Reply #2817 on:** December 20, 2018, 11:36:53 AM »

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http://awkward.com/can-now-buy-chocolate-mold-lovers-anus-repeat-lovers-anus/

radon222 · « **Reply #2818 on:** December 20, 2018, 12:40:02 PM »

Quote from: bedlamite on December 20, 2018, 11:36:53 AM

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http://awkward.com/can-now-buy-chocolate-mold-lovers-anus-repeat-lovers-anus/

“I poured the stuff in me bum and it all run past me nuts into me face.”

Bounce · « **Reply #2819 on:** December 20, 2018, 04:26:57 PM »

Looks like year 500 in the Sarlacc pit.

CLAY · « **Reply #2820 on:** December 20, 2018, 09:52:04 PM »

Quote from: Bounce on December 20, 2018, 04:26:57 PM

Looks like year 500 in the Sarlacc pit.

Bounce · « **Reply #2821 on:** December 21, 2018, 10:03:43 AM »

I scored the trifecta yesterday.

Yes. That's a gallon (5 lb) jar of kimchi

Vulcanbill · « **Reply #2822 on:** December 22, 2018, 09:08:18 AM »

Quote from: Bounce on December 21, 2018, 10:03:43 AM

I scored the trifecta yesterday.

Yes. That's a gallon (5 lb) jar of kimchi

Stopped at Lotte Plaza in Chantilly yesterday. There's an entire Kimchi center where a woman is constantly making Kimchi. We got a huge bag of freshly made (I know) Nappa Kimchi and a large container of radish. There was a bunch of cucumber too but we were already nearly 20 bucks into Kimchi at that point. We usually have gallon container in the fridge at all times.

Luckily, we had just had lunch at the asian boofay before going there or it would likely have been a much more expensive day. Nom.

A staple in our diet is a bag of Pho style noodles in a bowl of chicken or beef stock with Kimchi on top. It'll cure what ails ya.

Vulcanbill · « **Reply #2823 on:** December 22, 2018, 06:20:17 PM »

Like I said... I had to cut up the cabbage myself. The radish is much better tho.

R Doug · « **Reply #2824 on:** December 23, 2018, 05:28:34 AM »

that Kimchi looks great.

Bounce · « **Reply #2825 on:** December 23, 2018, 06:06:10 AM »

Quote from: Vulcanbill on December 22, 2018, 09:08:18 AM

Quote from: Bounce on December 21, 2018, 10:03:43 AM
I scored the trifecta yesterday.

Yes. That's a gallon (5 lb) jar of kimchi

Stopped at Lotte Plaza in Chantilly yesterday. There's an entire Kimchi center where a woman is constantly making Kimchi. We got a huge bag of freshly made (I know) Nappa Kimchi and a large container of radish. There was a bunch of cucumber too but we were already nearly 20 bucks into Kimchi at that point. We usually have gallon container in the fridge at all times. Luckily, we had just had lunch at the asian boofay before going there or it would likely have been a much more expensive day. Nom.

A staple in our diet is a bag of Pho style noodles in a bowl of chicken or beef stock with Kimchi on top. It'll cure what ails ya.

Yum! I'd have swapped the radish kimchi for the oi any day. Next is to set the "fresh" kimchi in the cabinet for a month before putting it back in the fridge.

I got a container of "soup base" powder, some Vietnamese noodles, some bean sprouts and some firm tofu. I'm ready to make some soup.

I also got some naturally fermented soy sauce. Yum!

Bounce · « **Reply #2826 on:** January 18, 2019, 08:00:29 PM »

With a cold snap tonight and intermittent rain today, I unlimbered the smoker yesterday and took care of some pending protein that was in the freezer.

2 turkey breasts, a rack of ribs, and some smoked sausage

It was chilly enough to need a jacket later in the day as the sun left shadows in the back yard, but not so cold that I couldn't enjoy a good cigar and a double-shot-espresso Americano while the smoker was running.

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One of the 2 turkey breasts

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No rub on the ribs this time. Just salt, pepper and smokey love.

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Total time for all was about the same as 1 pork butt would have taken.

R Doug · « **Reply #2827 on:** February 17, 2019, 05:42:46 PM »

My first attempt at Beef Bourguignon

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Bounce · « **Reply #2828 on:** February 18, 2019, 01:25:27 PM »

Yum. Had grilled salmon, asparagus, and a baked sweet potato yesterday when the family took my wife and I out on our 40th anniversary.

Oddball · « **Reply #2829 on:** February 18, 2019, 06:42:23 PM »

Not what I normally make on Monday.

kneescrubber · « **Reply #2830 on:** February 18, 2019, 06:48:15 PM »

Quote from: Oddball on February 18, 2019, 06:42:23 PM

Not what I normally make on Monday.

That's a lot of food.

kneescrubber · « **Reply #2831 on:** February 18, 2019, 06:50:49 PM »

Not tonight but Saturday night. Quiche. Why? Because.....BACON!

R Doug · « **Reply #2832 on:** February 19, 2019, 11:46:44 AM »

Love me some pork in my quiche or frittata.

I did a veggie frittata last weekend with spinach, opinions, and brussels sprouts. Well, and cheese.... lot's a cheese.

jadziadax8 · « **Reply #2833 on:** March 05, 2019, 06:48:55 PM »

Happy Mardi Gras! Gumbo today.