Dinner! 2012

[radtek]

Ahh the 4th iteration of the Thanksgiving turkey wing! Turkey pot pie done in hot-water crust pastry and a 16oz ramekin. Or is that a soufflé dish?

[liuzhou]

For reasons I am trying to forget, I found myself in possession of a rice cooker full of last night's rice which didn't get eaten, so I went for the fried rice experience.

Leeks, garlic, mushrooms, chilli, egg, dried shrimp, Chinese chives.

Not pictured

Squid and rice. White stuff on white plates doesn't make for good pictures.

End result:

[radtek]

Wow that looks really good. What type of garlic is that? Looks significantly different from what I'm used to.

[liuzhou]

What type of garlic is that? Looks significantly different from what I'm used to.

That is Sichuanese single head garlic.

Edited November 29, 2012 by liuzhou (log)

[radtek]

Thanks! Very interesting- a google search reveals that a spring planting instead of a fall planting will probably produce these. I may plant some in March just to see what happens.

[SobaAddict70]

Brussels sprouts "home fries"

Kind of like a low-carb version of home fries, only with brussels sprouts and chestnuts, fried in salted butter and topped with chopped hard-cooked egg.

The other thing I had -- bhindi masala, rice, coconut raita -- wasn't as photogenic. Very satisfying though; I need to cook Indian more often.

Edited November 29, 2012 by SobaAddict70 (log)

[mm84321]

Scallops with linguini and white truffle

Sweetbreads with risotto and white truffle

[robirdstx]

Pan-Seared Tilapia Fillet, Crawfish Etouffee, and Steamed Broccoli

Edited November 30, 2012 by robirdstx (log)

[patrickamory]

Oh man liuzhou that fried rice is enticing. Very intrigued by the single-head garlic - never seen that before.

[liuzhou]

a google search reveals that a spring planting instead of a fall planting will probably produce these.

I don't think it is that easy. I'm fairly sure they are a different strain of garlic. They don't only not split into cloves. They taste different (milder) than regular garlic, have a different texture and are very easy to peel.

[Keith_W]

Why do I make so few posts in this thread these days? Simple ... because there is the risk that after I make my post, someone like mm84321, dcarch, sobaaddict, Franci, etc will come along and completely put me to shame.

Do I want my food:

to be compared to this?

I really feel like such a hack sometimes.

Edited November 30, 2012 by Keith_W (log)

[liuzhou]

because there is the risk that after I make my post, someone ... will come along and completely put me to shame.

Nonsense!

Yours looks better to me!

[dcarch]

because there is the risk that after I make my post, someone ... will come along and completely put me to shame.

Nonsense!

Yours looks better to me!

Exactly.

Art used to be, very long time ago, one single style. If you did't create the same way, then you didn't have art.

Have you been to an art museum nowadays? There is no such thing anymore.

On the walls, you have keith haring, Andy Warhol, Norman Rockwell, Grandma Moses, Henri Matisse, Picasso, Rembrandt, Josef Albers --------.

I see art in all posts here by everyone. Different styles, but art just the same.

dcarch

[rotuts]

I agree; those burgers look perfect!

[radtek]

I'm not much of a burger guy but would prefer a traditional well made one such as yours Keith.

Truffles and scallops are for another occasion!

[tug]

Why do I make so few posts in this thread these days? Simple ... because there is the risk that after I make my post, someone like mm84321, dcarch, sobaaddict, Franci, etc will come along and completely put me to shame.

Do I want my food:

to be compared to this?

I really feel like such a hack sometimes.

I know how you feel, Keith. I gave up posting pictures of my food in this thread as each shot was categorically overshadowed by more appetizing submissions.

Truth be told, sometimes I'd rather eat their food than mine, but it would still be nice to be acknowledged from the shadows.

[rotuts]

pleeeeeeeeese post your pics!

[patrickamory]

Post your pics. There's room for every kind of food, and every kind of food photography. And your burgers look luscious.

[ScottyBoy]

I'd get down on those burgers for sure. Looks like all the right elements are in place for a good one.

mm - how much was that honker of a truffle?

[Creola]

Why do I make so few posts in this thread these days? Simple ... because there is the risk that after I make my post, someone like mm84321, dcarch, sobaaddict, Franci, etc will come along and completely put me to shame.

Do I want my food:

to be compared to this?

I really feel like such a hack sometimes.

The way I see it ,it's like a woman with a large wardrobe of beautiful clothes, all fine quality but some are black tie and some are everyday ware . Edited November 30, 2012 by Creola (log)

[ScottyBoy]

For sure. When was the last time I posted something fancy pants? I just usually post what I'm making for family meal over here and then maybe if I come up with a new dish for work I'll make a nice picture.

[FrogPrincesse]

The whole point of this thread is to be able to see a large variety of foods, from the everyday items to the special occasion dishes. It would not be good for people to censor themselves because they feel that what they made is not special enough. Actually this thread started years ago with a discussion of everyday meals. As long as it's something you cooked for dinner, it is fair game for this thread!

From post #1 in 2002:

Fancy, homely, good, not-so-good, hardcore full-on from scratch, or delicately supported by convenience foods. And then of course whether the sponge gets run through the dishwasher after cleanup, or not.

[rotuts]

KW: Ive been studying your 'Pedestrian Burger'

sooooooooooo much better than my dinner which was pretty good.

point of information: is that an egg (fried?) I see on the bottom of the proximal burger?

good for you!

[Keith_W]

KW: Ive been studying your 'Pedestrian Burger'

sooooooooooo much better than my dinner which was pretty good.

point of information: is that an egg (fried?) I see on the bottom of the proximal burger?

Thanks for the comments everyone. Rotuts, that is actually a Modernist Cuisine / Heston mashup burger. The patty was formed from parallel strands of mincemeat, which I got the butcher to specially grind for me. It was then sous-vided to medium rare. Since I don't have any LN2, I decided to caramelize the exterior using Heston's flipping method. It worked - center remained medium rare.

The "egg" that you see is actually cheese. I used a mix of gruyere and camembert.

You might be able to see the mushroom ketchup in the picture.

The bun was store bought.

[SobaAddict70]

because there is the risk that after I make my post, someone ... will come along and completely put me to shame.

Nonsense!

Yours looks better to me!

Exactly.

Art used to be, very long time ago, one single style. If you did't create the same way, then you didn't have art.

Have you been to an art museum nowadays? There is no such thing anymore.

On the walls, you have keith haring, Andy Warhol, Norman Rockwell, Grandma Moses, Henri Matisse, Picasso, Rembrandt, Josef Albers --------.

I see art in all posts here by everyone. Different styles, but art just the same.

dcarch

exactly, and well-said.

that burger looks really good right about now btw. I'm hungry.