Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Recommended Posts

Posted (edited)
4 hours ago, gulfporter said:

Seared tuna, made into soft tuna tacos.  Tacos included wasabi mayo, pickled onions and fresh avocado.

 

 

 

That first tuna image is a work of art. I want to hang it on my kitchen wall.

 

Edited by liuzhou (log)
  • Like 1

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Posted
15 minutes ago, Ann_T said:
Last night's dinner.
Cioppino with Halibut, Mussels and Prawns.
 
CioppinoAugust19th2025.thumb.jpg.8bce419af35dcd71f3d54fb1f1f3e9d1.jpg

Hot damn Ann! Are you shooting a cookbook?

  • Like 1
Posted
2 hours ago, Ddanno said:

Hot damn Ann! Are you shooting a cookbook?

No, just like to use some pics as a background.

 

I had a dough in the fridge since August 14th. Six day cold fermentation.
SausageandMushroomPizza6daycoldfermentationAugust20th2025.thumb.jpg.be35ec75264e1935a139f53ae3fa85d2.jpg
Decided to take it out and leave on the counter this morning and make pizza for dinner.
BaguettesSixDaydoughbakedAugust20th2025.thumb.jpg.c4bc560cb43f84e001f8677f3935ce38.jpg
Enough dough for a pizza and four baguettes.
 
SausageandMushroomPizza6daycoldfermentationAugust20th20251.thumb.jpg.8cdb2ec325824b2b3c6f79469032e7f1.jpg
Italian Sausage and mushroom.
×
×
  • Create New...