~ food dish picture thread ~
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Yeah, plating is an art. I'm around a lot of chefs so I've been picking up some basics. I now like taking pics of stuff and I can barely ever just make something quick and eat it without trying to make it look good first lol
I don't like my red meat like this, but last night I was treated to a (hang on let me get this right) "60 day dry aged tomahawk ribeye"... I'm converted!! Twas served with a prawn butter, and a Duck egg.
i bet that shit was fucking amazingI don't like my red meat like this, but last night I was treated to a (hang on let me get this right) "60 day dry aged tomahawk ribeye"... I'm converted!! Twas served with a prawn butter, and a Duck egg.
chicken massaman curry. thai
Yum
Amy Ruth's in harlem.
Grilled shrimp, squid and octopus - Rio Mar, New Orleans, La
Braised andouille pork shank. Celery root puree. Smoked creamed mustard greens. Chili butter. - Urban Grub, Nashville, Tn
<div class="tumblr-post" data-href="https://embed.tumblr.com/embed/post/sVQVJ_Hvq0l4SgsfBOtwCA/129323113857" data-did="cfad82c146bb0fd78d3a54fac31272164e53e0e3"><a href="http://afro-arts.com/post/129323113857/smellys-creole-soul-food-catering-ig">http://afro-arts.com/post/129323113857/smellys-creole-soul-food-catering-ig</a></div><script async src="https://secure.assets.tumblr.com/post.js"></script>
*post information about the dish, if available*
Man where in the states is this served???
Preheat oven to 375 degrees F.
Trim rib bones of roast of all extra meat (this is called "frenching"; you can do it yourself or ask the butcher to do it for you). Season roast on all sides with salt, pepper, sage, thyme, and rosemary. Place roast, fat side up, in shallow roasting pan. Roast for 1 1/2-2 hours (20 minutes per pound), or until internal temperature reaches 145 degrees F.
Meanwhile, in a medium saucepan over medium-high heat, combine wine, cream, and shallots and bring to a boil. Cook, stirring occasionally, until reduced to 2/3 cup, about 10 minutes (adjust heat to avoid boiling over). Remove from heat and whisk in butter, 2 or 3 pieces at a time, waiting until pieces are melted before adding more. Season with salt and pepper. Cover to keep warm and set aside.
Remove roast from oven and let rest 10 minutes. Cut between rib bones. Serve sauce at the table
<div class="tumblr-post" data-href="https://embed.tumblr.com/embed/post/LfGKkStqt_wfTp2DEHbILg/131903596896" data-did="01333c01c413e6411df0c638d2e14cd23e21321c"><a href="http://skitty-little-kitty.tumblr.com/post/131903596896/foodffs-spinach-and-artichoke-pasta-recipe">http://skitty-little-kitty.tumblr.com/post/131903596896/foodffs-spinach-and-artichoke-pasta-recipe</a></div><script async src="https://secure.assets.tumblr.com/post.js"></script>
Damn BGOL turned into the Food Network.
Anyway great and very diverse posts, can't get with the swine but there were plenty of other choices.
Anyway great and very diverse posts, can't get with the swine but there were plenty of other choices.
Damn BGOL turned into the Food Network.
Man we cover a wide margin these days...in fact I need to make post on the women of food network...gotta go
Yea it feel ya on that swine just thought it was an interesting combo
that looks good even the food I do not eat looks good... Nice pictures.
man this some send ur tastebuds into overdrive shit..all that greatness in one bite..that prob have me on the toilet in less than an hr but the satisfaction of eating that would be worth it
Where is this i must have it NNNOOOOOOOOWWWWWWW
