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

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    All Star Fisch's Avatar




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    Default Foodies, Post Pics of Your Food!!!

    I'll start.

    Bite: Hillcrest, San Diego (Closed)
    Pot Roast


    Bite: Hillcrest, San Diego (Closed)
    Cheese Plate


    Bite: Hillcrest, San Diego (Closed)
    Duck Liver Paté


    Bite: Hillcrest, San Diego (Closed)
    Grilled Eggplant


    Bite: Hillcrest, San Diego (Closed)
    Pork Belly


    Bite: Hillcrest, San Diego (Closed)
    Veal Meatballs


    Bite: Hillcrest, San Diego (Closed)
    Veal Shortbreads


    Bite: Hillcrest, San Diego (Closed)
    Steak Frite


    Bite: Hillcrest, San Diego (Closed)
    Wild Mushroom Pate, Amuse-Bouche


    Bite: Hillcrest, San Diego (Closed)
    Spinach Salad with Duck Confit


    Bite: Hillcrest, San Diego (Closed)
    Dungeness Crab Carbonara with Pancetta & Parpardelle Pasta.
    Last edited by Fisch; January 20th, 2011 at 10:51 PM.

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    Default

    Gemelli's: San Diego (Closed)
    Calamari Fritti


    Gemelli's: San Diego (Closed)
    Chicken ala Gemelli's


    Gemelli's: San Diego (Closed)
    Osso Buco


    Gemelli's: San Diego (Closed)
    Vongole


    Ginza Sushi: La Jolla, San Diego (family dinner otherwise I wouldn't go here)


    Ginza Sushi: La Jolla, San Diego (family dinner otherwise I wouldn't go here)


    King's Fish House: Mission Valley, San Diego
    NE Clam Chowder


    King's Fish House: Mission Valley, San Diego
    Oyster Sampler


    King's Fish House: Mission Valley, San Diego
    Shrimp Cocktail

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    OFF the Bandwagon salami's Avatar




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    My first sourdough loaf from a "from scratch" starter:



    ps. I'm baking a loaf every day as I won't be happy until I've mastered the sourdough process.

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    Quote Originally Posted by salami View Post
    My first sourdough loaf from a "from scratch" starter:



    ps. I'm baking a loaf every day as I won't be happy until I've mastered the sourdough process.
    That looks good, I've never made bread before. Nice job with the yeast. How did this one turn out?

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    La Vache Casual French Bistro: Hillcrest, San Diego (Closed)
    Filet Au Poivre


    La Vache Casual French Bistro: Hillcrest, San Diego (Closed)
    Filet Mignon


    La Vache Casual French Bistro: Hillcrest, San Diego (Closed)
    Halibut


    La Vache Casual French Bistro: Hillcrest, San Diego (Closed)
    Rack of Lamb


    La Vache Casual French Bistro: Hillcrest, San Diego (Closed)
    Veal Stew

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    Very Impressive!
    What sets him apart is that he’s big, and he can skate, and he can protect the puck from anyone. If you’re trying to get it and he doesn’t want you to get, you’re not going to. -Justin Williams on Kopitar

    Click 4 LGK INTERNET RADIO ARCHIVE

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    Quote Originally Posted by Fisch View Post
    La Vache Casual French Bistro: Hillcrest, San Diego (Closed)
    Filet Au Poivre


    La Vache Casual French Bistro: Hillcrest, San Diego (Closed)
    Filet Mignon


    La Vache Casual French Bistro: Hillcrest, San Diego (Closed)
    Halibut


    La Vache Casual French Bistro: Hillcrest, San Diego (Closed)
    Rack of Lamb


    La Vache Casual French Bistro: Hillcrest, San Diego (Closed)
    Veal Stew
    Wait, are you the chef or a customer?

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    Quote Originally Posted by salami View Post
    Wait, are you the chef or a customer?
    I eat

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    You still in Honolulu?

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    Saimin bowl in Honolulu. Having never had saimin before, I asked the lady what it was. Fortunately, there was a couple sitting within a few feet of me that realized that my conversation with the hostess would not go anywhere because of my... inability to speak Japanese and her inability to speak English. He recommended the hamburger to accompany the saimin.

    Saimin is a flour noodle (made on the premises) served in a shrimp broth with cabbage, ham, bbq pork and K-rab pieces. With the addition of some red pepper flakes, a dash of soy sauce and a little hot mustard, it was AMAZING. In addition, the hamburger was one of the best I've ever had. Nothing fancy; bun (buttered) meat, catsup and mayo. The meat was fantastic. If I had to guess I'd say it was about 25% pork and 75% beef.

    Best meal since being on the island.

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