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Thread: Foodies, Post Pics of Your Food!!!

  1. #181
    All Star Fisch's Avatar




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    Bencotto Italian Kitchen: Little Italy, San Diego
    Bresaola e Rucola: Thinly Sliced Cured Beef, Arugula, Shaved Parmigiano, Balsamic Vinegar Reduction.


    Bencotto Italian Kitchen: Little Italy, San Diego
    Pappardelle Al Sugo Di Anatra: Handcut Fettuccini in Bencotto Signature Duck Meat Sauce.

  2. #182
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    Those pictures make me want to lick the screen. wow.

  3. #183
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    Here's a little Lechon (roast pig) action.

    Forgot I had this on my cellphone from when I was last in Hawaii visiting family.
    Attached Images Attached Images  
    Last edited by Fisch; August 30th, 2011 at 01:35 AM.

  4. #184
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    It's funny, my family keeps kosher but a friend's pinay wife always bring over a whole roast pig to parties. My mom gave up trying to tell her not to bring it so we set it up outside and use dishes/utensils we can toss, lol.

    Here's another bad cellphone pic of todays dinner...

    Brian's American Eatery: Hillcrest, San Diego
    Pan Fried Chicken Livers and Fries w/Brown Gravy
    https://fbcdn-sphotos-a.akamaihd.net...4_313569_n.jpg
    Last edited by Fisch; August 30th, 2011 at 01:36 AM.

  5. #185
    fantastic hair. lunchbox's Avatar




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    Quote Originally Posted by Fisch View Post
    It's funny, my family keeps kosher but a friend's pinay wife always bring over a whole roast pig to parties. My mom gave up trying to tell her not to bring it so we set it up outside and use dishes/utensils we can toss, lol.

    Here's another bad cellphone pic of todays dinner...

    Brian's American Eatery: Hillcrest, San Diego
    Pan Fried Chicken Livers and Fries w/Brown Gravy
    https://fbcdn-sphotos-a.akamaihd.net...4_313569_n.jpg
    why? those roast piggies are SOOOOO good. honestly, i tried/contemplating turning vegetarian when i was in my early-mid 20s and i just couldn't. too much tasty meat. the substitutes just don't do it justice.

    how were those chicken livers? do they still taste like liver? or do them being fried change it at all? i can't get into the rich, irony taste and texture, but i can do foie gras/pate. i've got to have all the fat to soften the blow.

  6. #186
    All Star Fisch's Avatar




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    Mom is a practicing jew and keeps kosher...I gave up both. We won't get into the religious side of why I quit but on the culinary side I like food too much to keep kosher.
    I like the roast pig/pork products so I get to grub as much as I want. heh, more pig for me!!!

    I can handle chicken livers but I can't stand beef liver. There's still a bit of that mineral/iron taste so it may still be too strong for your preferences.
    Last edited by Fisch; August 30th, 2011 at 11:43 AM.

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    I'm pretty much down with any Fowl/Avian liver product. Love Pate, chopped liver and deep fried.
    Mammal liver is usually a bit too strong for my tastes. Fish liver is a toss-up...gotta be in the mood.

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    The Range: Kitchen & Cocktails: Hillcrest, San Diego.
    The Range Burger, Grass Fed Beef, Smoked Brisket, Fried Egg and Homemade Chips.


    Mandarin Restaurant: Park West, San Diego.
    BBQ Shortribs


    Mandarin Restaurant: Park West, San Diego.
    Lemon Chicken w/Fried Chicken Wing Appetizer.
    lunchbox and ICHockeyPeeps like this.

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    Massala Cottage food stand, Little Italy Farmers Market, San Diego.
    Lamb Samosas
    aaron and KingsFan19 like this.

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    Hexagone: Park West, San Diego
    Duck Confit & Duck Breast


    Hexagone: Park West, San Diego
    Crepes Suzette
    lunchbox and KingsOvAllKings like this.

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