trhee's Food Porn...
- Thread starter trhee
- Start date
getright99
least likely to succeed
Lol, I've heard of 5. My two favs are Marco Pierre white and gordon Ramsay.
R-2-R
Super Member
I need to stop tunning in on this thread......it always makes hungry! :drool:
Think you can send me this dish!
Think you can send me this dish!
Here's my, "Simply Roasted Chicken" served with just a wedge of lemon.
(This is a 2 pound chicken, as I prefer using smaller chicken's for whole roasting because they're more succulent, juicy and flavorful. Another added bonus is that they cook faster!)
trhee
ㅇtㅈyㅅr
Although I've never served "kimchi" in a restaurant, I have served it at catered events due to the occasional customer request. Even with "kimchi", I like to make it visually more appealing while at the same time, making it more practical for a catered setting by presenting the guests with something that's more manageable and easy to eat in bite sized portions.
To make this type of "kimchi", you need to make what's known as "baechu kimchi" which is made by cutting napa cabbage into quarters lengthwise and then salting and seasoning between each layer of leaves before fermenting the quartered cabbages in layers for at least a week or two.
The "kimchi" leaves are layered by alternating the thick and thin ends and forming them into about a 3/4" cylindrical shape. Finally they're cut into 1" lengths and each one individually tied with blanched chives.
"Kimchi"
To make this type of "kimchi", you need to make what's known as "baechu kimchi" which is made by cutting napa cabbage into quarters lengthwise and then salting and seasoning between each layer of leaves before fermenting the quartered cabbages in layers for at least a week or two.
The "kimchi" leaves are layered by alternating the thick and thin ends and forming them into about a 3/4" cylindrical shape. Finally they're cut into 1" lengths and each one individually tied with blanched chives.
"Kimchi"
Phase700b
AK Lurker & Kinsman
"Roasted Turbot Wrapped Shrimp w/ Unagi Sauce"
I was surprised to see turbot, a sort of fish related to halibut, which is sometimes sold as turbot. At first I thought it said burbot, which is also called "lawyer fish", eelpout and a few other names.
Burbot has become a delicacy here in the Great Lakes region, particularly the Greenbay area of Wisconsin as well as the north shore area of Lake Superior. A few restaurants have picked up on it. It is often referred to as fresh water cod. They are not easily caught, at least most times of the year and only in known areas.
It would be interesting to see how burbot might be used in an original recipe. I am not a chef, but do cook and appreciate the art of fine food selection and preparation.
epifanatic
acoustically suspended
trhee
ㅇtㅈyㅅr
Sometimes you gotta do, what you gotta do, to get the final photo results you need.
This is a "behind the scenes" shot of how I ended up faking "steam" rising off of the bowl of udon noodle soup.
Blowing cigarette smoke gently unto the top of the bowl:
Still too much smoke to look realistic or natural:
Now that's more like it:
This is a "behind the scenes" shot of how I ended up faking "steam" rising off of the bowl of udon noodle soup.
Blowing cigarette smoke gently unto the top of the bowl:
Still too much smoke to look realistic or natural:
Now that's more like it:
Fran604g
Love at first sound...
"Steelhead Trout Tataki"
Wonderful. Never had this before, it almost looks like Coho Salmon that I used to buy that was farmed in Ontario, Canada in the 80's, a local Chef had an uncle that started the farm, and we would get a delivery once a week, fresh and whole. I boned them out from the back and stuffed them with scallop mousse, served roasted whole.
At the time, there was some debate that Trout and Coho Salmon (fresh water) were essentially the same species. I don't know that much about this assumption, though.
Do you do Gravlax? A personal favorite. :thmbsp:
jimfet
Lunatic Member
"Steamed P.E.I. Snow Crabs"
I wish we could get that kinda quality crab legs around here.