What's Cooking? Show us Your Plated Food Photos!

[xaviescacs]

We do a similar rice pudding at our café

Sounds good... do you have a picture?

which might be a bit closer to yours because of the starch "cream."

To my understanding, which is not much, this is the point of using bomba and stirring (now I realize I've fallen into a false friend trap, because stir in Spanish is remover, corrected ) gently, to avoid too much starch to be released. With the "normal" rice variety it needs to be removed before. With risotto I understand is the opposite, you want as much starch as possible.

One day, I'll get back to Spain and we can have a fun day cooking!

Sure!

 

[xaviescacs]

One day, I'll get back to Spain and we can have a fun day cooking!

We would need a lot of hungry people (testers?)!

I'll have to improve my skills and repertoire to be ready for it!

 

[iMickey503]

I don't cook anymore so no plates if I can help it.
But I love. LOVE Fruit Tarts!

And Whole Foods Pizza. This looked so good I had to take a photo.

I think I might go out for Breakfast this morning. I got a Long day of fixing a Cam Belt.

 

[Zensō]

Homemade garlic/Parmesan knots.

 

[JeffS7444]

Homemade garlic/Parmesan knots.

View attachment 195273

I hope you made enough for everyone here That's a fine looking serving dish too.

 

[Helicopter]

Fried mushroom breakfast burrito. Egg, English cheddar, scorpion pepper sauce, and a whole wheat flax tortilla. Delicious.

Edit: not a burrito yet in photo, but it was when I ate it.

 

[Helicopter]

Maybe someone else can ID the mushrooms from this sampler I got at Costco:

 

[SIY]

Those are shimeji or beech mushrooms. Great for stir fries.

 

[TheBatsEar]

No time for cooking today, just a few noodles, an egg and some tea.

 

[Helicopter]

Here's a lunch version with different mushrooms and black beans instead of egg:

 

[xaviescacs]

Onion soup (Soupe à l'oignon gratinée; sopa de ceba).

I know, I know, too much cheese... I had a full bag and had to use it all.

 

[SIY]

Onion soup (sopa de ceba), a French dish.

View attachment 198115
I know, I know, too much cheese... I had a full bag and had to use it all.

“Too much cheese.” I understand each of those words, but not when they’re put together like that.

 

[xaviescacs]

“Too much cheese.” I understand each of those words, but not when they’re put together like that.

The waiter: "hey chef, hmm... the American folk on the 7th complains his soup doesn't have enough cheese"
The cook: "******************************************************"

 

[SIY]

I’ll confess to a bit of a heavy hand on the cheese when I do a soupe a l’oignon gratinee….

 

[xaviescacs]

Founding cheese is not a thing we usually do, there aren't local cheeses here for this purpose, all are imported, so when we do it because the recipe requires it, we always do reluctantly and thinking.. wtf I'm doing here...

l’oignon gratinee

that was the name I didn't remember... added to the post...

 

[SIY]

Founding cheese is not a thing we usually do, there aren't local cheeses here for this purpose, all are imported, so when we do it because the recipe requires it, we always do reluctantly and thinking.. wtf I'm doing here...

that was the name I didn't remember... added to the post...

Next confession: instead of Gruyere, I use Raclette.

 

[xaviescacs]

Next confession: instead of Gruyere, I use Raclette.

My turn now: the one in the picture is Mozzarella, because I forgot to buy Gruyere or Emmental. It was literally a layer of gum.

 

[SIY]

My turn now: the one in the picture is Mozzarella, because I forgot to buy Gruyere or Emmental. It was literally a layer of gum.

Ouch!

 

[xaviescacs]

I use Raclette.

You gave me an idea here... My wife likes Raclette, but not founded, yet... Next one will be with Raclette.

My only real Raclette was is Geneva, 12 years ago. That was too much cheese... Then I understood why they have dinner/supper early, one can't go to bed with the stomach full of cheese.

 

[SIY]

You gave me an idea here... My wife likes Raclette, but not founded, yet... Next one will be with Raclette.

My only real Raclette was is Geneva, 12 years ago. That was too much cheese... Then I understood why they have dinner/supper early, one can't go to bed with the stomach full of cheese.

I always loved the French practice of a cheese course after dinner. This probably acclimated me to sleeping with a heavy cheese load. Wine is a remarkable solvent.