Food Pics That Make Ya Drool !!!
- Thread starter lwien
- Start date
, good job. Now I'm hungry 
.
Vitolo
Vaporist
I like to eat well, and stay fit.
It’s easy, because I love all vegetables, and I sure love whole grains and fresh fish!
I make efforts to keep a variety of healthy seafood on hand. My favorite fish to prepare
is Halibut.
Today’s topping on a Halibut filet before baking is: Juice of 1 jalapeño, one tbsp of finely powdered freeze dried mango, 1 tsp Tomato Jam, 3 drops of Tapatio, 1 tbsp Mayo.
Dinner:
Spicy Mango Halibut, with lightly sautéed Tuscan Black Chard, Butternut Squash & seasoned Basmati rice.
It’s easy, because I love all vegetables, and I sure love whole grains and fresh fish!
I make efforts to keep a variety of healthy seafood on hand. My favorite fish to prepare
is Halibut.
Today’s topping on a Halibut filet before baking is: Juice of 1 jalapeño, one tbsp of finely powdered freeze dried mango, 1 tsp Tomato Jam, 3 drops of Tapatio, 1 tbsp Mayo.
Dinner:
Spicy Mango Halibut, with lightly sautéed Tuscan Black Chard, Butternut Squash & seasoned Basmati rice.
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Vitolo
Vaporist
I'm not much of a Sandwich Guy. Today I scored some fresh baked "bolillo rolls" made with whole wheat. The aroma was so intoxicating, and the rolls so warm and soft, I had to go for it:
-Muffaletta Olive salad (with pepperoncini)
-Grilled Salmon
-Havarti cheese
-Classic Kowalski style Coleslaw
-Guldens Spicy Brown
It went fast!
-Muffaletta Olive salad (with pepperoncini)
-Grilled Salmon
-Havarti cheese
-Classic Kowalski style Coleslaw
-Guldens Spicy Brown
It went fast!
Vitolo
Vaporist
I got a nice trout today, and hungrily ate his left filet grilled as a sandwich before I could get near my camera!
I then proceeded to make tomorrow's lunch and dinner for tomorrow, for a leisurely break from the kitchen until New Years Eve.
For Lunch tomorrow:
Baked Trout basted with Tomato/Sour Cherry/Lime/Rum Glaze, Lime/Cilantro Rice, Steamed Chard.
For Dinner tomorrow:
Turkey Meatloaf Soup
**For use in Stuffing I will make on Wednesday is a sweet, unseasoned Soffritto, spices/herbs to be added as the stuffing is made.
Game Hens will receive this stuffing up the butt on New Years Eve.
I then proceeded to make tomorrow's lunch and dinner for tomorrow, for a leisurely break from the kitchen until New Years Eve.
For Lunch tomorrow:
Baked Trout basted with Tomato/Sour Cherry/Lime/Rum Glaze, Lime/Cilantro Rice, Steamed Chard.
For Dinner tomorrow:
Turkey Meatloaf Soup
**For use in Stuffing I will make on Wednesday is a sweet, unseasoned Soffritto, spices/herbs to be added as the stuffing is made.
Game Hens will receive this stuffing up the butt on New Years Eve.
Vitolo
Vaporist
As a kid I never liked Jello.
Hospital Jello being the worst…rubbery crap that was too bland yet acid at the same time.
I stopped ever eating Gelatin desserts long ago, but would drink Knox unflavored Gelatin sometimes for bone health, or for “no solid food” times.
I learned that you can use more water and make the Gelatin less rubbery, and flavors can be added.
I love Ginger and use it for everything, and I make Gelatin with it every week or two. It is beautiful in it’s colorlessness and it smells and tastes great.
I threw in some Black Raspberries this time for color and flavor. I dislike Raspberry seeds and this is a way to enjoy Black Raspberry flavor with no seeds.
The entire process from stove to refrigerator takes under 10 minutes.
Fresh Gelatin desserts are cool and refreshing, and provides hydration, and help with regularity.
Ginger is so good for digestion and blood, and tastes amazing served as a Gelatin Dessert.
(images say Blackberries, but they are Black Raspberries)
Hospital Jello being the worst…rubbery crap that was too bland yet acid at the same time.
I stopped ever eating Gelatin desserts long ago, but would drink Knox unflavored Gelatin sometimes for bone health, or for “no solid food” times.
I learned that you can use more water and make the Gelatin less rubbery, and flavors can be added.
I love Ginger and use it for everything, and I make Gelatin with it every week or two. It is beautiful in it’s colorlessness and it smells and tastes great.
I threw in some Black Raspberries this time for color and flavor. I dislike Raspberry seeds and this is a way to enjoy Black Raspberry flavor with no seeds.
The entire process from stove to refrigerator takes under 10 minutes.
Fresh Gelatin desserts are cool and refreshing, and provides hydration, and help with regularity.
Ginger is so good for digestion and blood, and tastes amazing served as a Gelatin Dessert.
(images say Blackberries, but they are Black Raspberries)
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ChooChooCharlie
Well-Known Member
I can relate to Cavett's fear of flames
Vitolo
Vaporist
Ia that a tiny fucking skull in the middle of that egg?^^
La Paella Buena
Below: Not Re-touched!
That shit is creepy!
Ramahs
Fucking Combustion (mostly) Since February 2017
Showing Rocket Man the biggest Papaya I ever had.
Nice. I love papaya with a bunch of lime juice poured all over it (or, just dip it in lime juice).
Vitolo
Vaporist
In 2016 Tucson received the distinction from the United Nations Educational, Scientific, and Cultural Organization (UNESCO), as one of the "Cities of Gastronomy", because the food here tells a story that dates back 4,000 years.
I was lucky enough to attend a "GUT" (Gastronomic Union of Tucson) Dinner on Sunday Night:
First Course
I was lucky enough to attend a "GUT" (Gastronomic Union of Tucson) Dinner on Sunday Night:
First Course
Second Course
Third Course
Fourth Course
Fifth Course
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Radwin Bodnic
Well-Known Member
Well… as a French I had to post something here.
While it's not as refined as the last post from @Vitolo, it is all home made with organic products produced less than 50 km from home.
These are French food classics :
1. Cordon bleu (I used turkey breast, cured ham, bleu cheese and egg + breadcrumbs for coating)
2. Pommes dauphines (super easy : 50% choux pastry 50% mashed potatoes, can be fried or baked)
3. & 4. My weekly bread (made with half-complete flour T80 and a 50 years old live liquid sourdough)
While it's not as refined as the last post from @Vitolo, it is all home made with organic products produced less than 50 km from home.
These are French food classics :
1. Cordon bleu (I used turkey breast, cured ham, bleu cheese and egg + breadcrumbs for coating)
2. Pommes dauphines (super easy : 50% choux pastry 50% mashed potatoes, can be fried or baked)
3. & 4. My weekly bread (made with half-complete flour T80 and a 50 years old live liquid sourdough)
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