Foodies, Post Pics of Your Food!!!
- Thread starter Fisch
- Start date
This is one of my "cooking during the game" recipes. I'm new at taking pics, so its not such a great picture, but it was yummy!!!
Beef and Pork BBQ ribs with smashed garlic potatoes and sauteed asparagus (the pepper is optional)
edit: yikes! my pic is too big. lol, sorry. also out of focus. Damn, that sucks
No need to apologize for the pic Tracy. It looks delicious!!!
Been working on this since yesterday when I cooked the beans. Just finished adding the shrimp & clams and now letting it rest.
White beans with chorizo, clams and shrimp: Recipe - Los Angeles Times
Wow!
Tracy M
Loving the Kings
No need to apologize for the pic Tracy. It looks delicious!!!
Been working on this since yesterday when I cooked the beans. Just finished adding the shrimp & clams and now letting it rest.
White beans with chorizo, clams and shrimp: Recipe - Los Angeles Times
Wow!
Wow indeed! That looks amazing! Please post here later or in the morning and let us know how it tasted.
Reminds me of my cioppino except meaty. well, there you go, now I have to make cioppino. lol
Fisch
Prospect
post pics, I feel lonely when it's mostly only me posting, haha.
I am having cup o' noodles right now. Does that count?
more than you know...
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Fisch
Prospect
Don't hate!! lol, I rather get ramen packs than the cup o noodles although I've tried a couple Shin Cups and some of the other imported japanese brands/styles that are pretty good.
I liked CoN a lot more when they had the dehydrated egg but I haven't seen that for a long time.
L
lunchbox
Lurker
i think that's what it was missing, hahahaha! you know what i eat at home? this:
with an egg cracked over it and with only the whites cooked (yolks still quite "raw").
i've had that since i was a little girl. craved it and pepsi while i was pregnant. lol.
and hey... i didn't totally hate on CoN. i said i ate it in a pinch quite a few times in my youth. i just can't eat it anymore and it's probably because of the missing egg.
here's my dinner from last night:
fried chicken recipe here:
Fried Chicken - Martha Stewart Recipes
it was from a feature on brooklyn's pies 'n' thighs.
the waffles were made in my all-clad belgian waffler and i also had to have sweet potato fries to complete the sweet and savory craving.
L
lunchbox
Lurker
Lunchie is running a Roscoe's Chicken and Waffle out of her Kitchen!
haha, that's the inspiration. i love that place. mr. irreverent was a dear and took me there when i was pregnant. i love waffles and i love fried chicken... can't go wrong combining the two! :grin:
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Tracy M
Loving the Kings
I made a homemade version of this last night and it tasted really good! Super easy and easy on the calories too. Chicken broth, chives, shrimp and rice noodles. 5 minutes cup a soup!
L
lunchbox
Lurker
cut and paste it? i'd like to try making it, but ya, i hear the broth can take some time... i normally buy a can of broth at the viet store, but i don't really like to. i'd prefer to control what goes into it myself.
Fisch
Prospect
Pho Recipe
INGREDIENTS
COOKING PROCESS
1) Preparation
- Clean ox bones and oxtails, fill a pot with water and the bones
- Clean beef (chuck, brisket, rump, cut into large slices), slice beef thinly. You want your beef slices as thin as possible. The secret to cutting meat is to cut across the grain (see photo attached)
- Ginger (cut slices) and 1 onion (2 halved) will be roasted until their skin/cover were burned. Remove the burned layers by a knife (see photos). Roasting the onions and ginger gives you a wonderfully mellow and naturally sweet flavor.
- Wash bean sprouts, fresh mint, basil, and other herbs
- Wash green onion, chop the onion into small pieces
- Wash chili pepper, chop chili peppers. Lime (cut in wedges),
2) Directions:
(1) Char: Turn your broiler on high and move rack to the highest spot. Place ginger and onions on baking sheet. Brush just a bit of cooking oil on the cut side of each. Broil on high until ginger and onions begin to char. Turn over and continue to char. This should take a total of 5-10 minutes.
(2) Parboil the bones: Fill large pot with cool water. Boil water, and then add the bones/oxtails, keeping the heat on high. Boil vigorously for 10 minutes. Drain, rinse the bones/oxtails and rinse out the pot. Refill pot with bones/oxtails and cool water. Bring to boil over high heat and lower to simmer. Using a ladle or a fine mesh strainer, remove any scum that rises to the top.
(3) Boil broth: Add roasted ginger, onion, fish sauce (4 spoons), salt, cinnamon, star anise, and cardamon and simmer uncovered for 1 1/2 hours. If you want cooked beef meat, add some in. Remove the beef meat and set aside (you'll be eating this meat later in the bowls) Continue simmering for another 2-3 hours. Strain broth and return the broth to the pot. Taste broth and adjust seasoning - this is a crucial step. If the broth's flavor doesn't quite shine yet, add 2 teaspoons more of fish sauce, large pinch of salt and a small nugget of rock sugar (or 1 teaspoon of regular sugar). Keep doing this until the broth tastes perfect.
(4) Prepare noodles & meat: Slice your flank/london broil/sirloin as thin as possible - try freezing for 15 minutes prior to slicing to make it easier. Remember the cooked beef meat that was part of your broth? Cut or shred the meat and set aside. Arrange all other ingredients on a platter for the table. Follow the directions on your package of noodles - there are many different sizes and widths of rice noodles, so make sure you read the directions. For some fresh rice noodles, just a quick 5 second blanch in hot water is all that's needed.
(5) Ladling: Bring your broth back to a boil. Line up your soup bowls next to the stove. Fill each bowl with rice noodles, shredded cooked beef and raw meat slices. Add chopped green onions. As soon as the broth comes back to a boil, ladle into each bowl. The hot broth will cook your raw beef slices. Serve immediately.
Herbs, sliced/chopped chili peppers, bean sprouts, hot chili/Hoisin sauces can be optionally added.
INGREDIENTS
| Ox bones (Knuckle and leg bones) | 2 lbs |
| Oxtails | 2 lbs |
| Onion, i.e. Maui onion | 2 |
| Lime | 3 |
| Chili pepper | Optional |
| Green onion | One bunch |
| Salt, black pepper | |
| Bean sprouts | 1-2 lbs |
| Ginger | 1 piece |
| Star anise | 5 - photo |
| Cardamon | 4 (dried ones) - photo |
| Cinnamon | 3 pieces |
| Hot chili sauce/hoisin sauce – | See photo |
| Pho noodles/rice sticks (BANH PHO in Vietnamese) | 2 lbs. You can buy them dried or fresh. I love the slippery softness of fresh noodles (look in the refrigerator or freezer section) Look for ones that are medium thickness and flat like these. – see photo |
| Fresh mint, basils |
COOKING PROCESS
1) Preparation
- Clean ox bones and oxtails, fill a pot with water and the bones
- Clean beef (chuck, brisket, rump, cut into large slices), slice beef thinly. You want your beef slices as thin as possible. The secret to cutting meat is to cut across the grain (see photo attached)
- Ginger (cut slices) and 1 onion (2 halved) will be roasted until their skin/cover were burned. Remove the burned layers by a knife (see photos). Roasting the onions and ginger gives you a wonderfully mellow and naturally sweet flavor.
- Wash bean sprouts, fresh mint, basil, and other herbs
- Wash green onion, chop the onion into small pieces
- Wash chili pepper, chop chili peppers. Lime (cut in wedges),
2) Directions:
(1) Char: Turn your broiler on high and move rack to the highest spot. Place ginger and onions on baking sheet. Brush just a bit of cooking oil on the cut side of each. Broil on high until ginger and onions begin to char. Turn over and continue to char. This should take a total of 5-10 minutes.
(2) Parboil the bones: Fill large pot with cool water. Boil water, and then add the bones/oxtails, keeping the heat on high. Boil vigorously for 10 minutes. Drain, rinse the bones/oxtails and rinse out the pot. Refill pot with bones/oxtails and cool water. Bring to boil over high heat and lower to simmer. Using a ladle or a fine mesh strainer, remove any scum that rises to the top.
(3) Boil broth: Add roasted ginger, onion, fish sauce (4 spoons), salt, cinnamon, star anise, and cardamon and simmer uncovered for 1 1/2 hours. If you want cooked beef meat, add some in. Remove the beef meat and set aside (you'll be eating this meat later in the bowls) Continue simmering for another 2-3 hours. Strain broth and return the broth to the pot. Taste broth and adjust seasoning - this is a crucial step. If the broth's flavor doesn't quite shine yet, add 2 teaspoons more of fish sauce, large pinch of salt and a small nugget of rock sugar (or 1 teaspoon of regular sugar). Keep doing this until the broth tastes perfect.
(4) Prepare noodles & meat: Slice your flank/london broil/sirloin as thin as possible - try freezing for 15 minutes prior to slicing to make it easier. Remember the cooked beef meat that was part of your broth? Cut or shred the meat and set aside. Arrange all other ingredients on a platter for the table. Follow the directions on your package of noodles - there are many different sizes and widths of rice noodles, so make sure you read the directions. For some fresh rice noodles, just a quick 5 second blanch in hot water is all that's needed.
(5) Ladling: Bring your broth back to a boil. Line up your soup bowls next to the stove. Fill each bowl with rice noodles, shredded cooked beef and raw meat slices. Add chopped green onions. As soon as the broth comes back to a boil, ladle into each bowl. The hot broth will cook your raw beef slices. Serve immediately.
Herbs, sliced/chopped chili peppers, bean sprouts, hot chili/Hoisin sauces can be optionally added.
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Tracy M
Loving the Kings
Pho Recipe
challenge accepted
This looks like fun to make! and if its all rainy tomorrow its a great day to make something that I haven't made before. cool
L
lunchbox
Lurker
thanks, fisch. i'll give it a try when i can get down to the viet store. might do it when my parents are around so we can all share.
Fisch
Prospect
Pho Recipe
challenge accepted
This looks like fun to make! and if its all rainy tomorrow its a great day to make something that I haven't made before. cool
good luck! heh, like I've said I haven't made it yet but I've eaten it as they've made this recipe for a few parties at my mom's place.
H
Homer Simpson
Lurker
I just ate at Burlap in Del Mar. It is one of Brian Mularky's places and it was damn good. I was there with my wife and my friend and his pregnant wife. My wife ordered short ribs and no appetizers, she does not like seafood nor experimenting with new tastes. My buddies wife just got some clams, because she cannot eat anything un-cooked. Me and my buddy ordered all of the crazy stuff that you see on Top Chef. We had beef cheeks, venison carpaccio, foi gras, short ribs of some sort, and crab cake with pate there could have been more but I cannot remember. The food was excellent and there is nothing that I would have changed. Last year we ate at Brian's other place Sear Sucker, and it was just as good.
The only complaint was that at both places the music is really loud, but besides that I would recommend it to anyone. Our bill for Burlap was about $300 with tax and tip and the bill for Sear Sucker was a bit more, but we also ordered a few bottles of wine there. And that is how my friends wife got pregnant.
The only complaint was that at both places the music is really loud, but besides that I would recommend it to anyone. Our bill for Burlap was about $300 with tax and tip and the bill for Sear Sucker was a bit more, but we also ordered a few bottles of wine there. And that is how my friends wife got pregnant.
Tracy M
Loving the Kings
Ok, I take my challenge back. lol, I spent too much time in the asian supermarket trying to find ingredients I dont' have. Finally I get it all together (except ox tails - I have to go to the meat market for that) and its late Sunday. So I'll just put it aside for now and when i get to the meat market I'll get the tails and try again.
Tracy M
Loving the Kings
Since I didn't make the Pho on Sunday, I made this. I kept forgetting to post this pic from last Sunday. Ralphs had a great sale on top sirloin roasts. This was a 45.00 roast for 14.00. I treated it like Prime Rib with my seasoning. Really good. Of course, sauteed mushrooms, potatoes, peas and homemade rolls. :yay:
* I have no idea why I can't make this picture smaller. sorry.
Now Chirping
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