Stand back and use the zoom feature- that will get rid of Photographer Shadow. (I can hear my wife hollering at me already)
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What's Cooking? Show us Your Plated Food Photos!
- Thread starter Helicopter
- Start date
OP
- Thread Starter
- #62
The lodge CS is nice and thin. I just got my first deBuyer mineral B as a Christmas gift and I was shocked how thick and heavy it is. Agree on woks too. I use a $10 ImaUSA CS wok from Walmart.
I thought by the looks that the Lodge was thick, like the de Buyer mineral B, which I have too and it's great for all kind of meet. I treat it with vegetal oil in the oven. For other uses my best pan is a de Buyer Alchemy. The typical paella sold here in every hardware store is this one.
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Here's the plating process for my Szechuan peanut noodles. Can I convince you that I really move that quickly?
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Terra Cotta Bistro and Bakery on Instagram: "It’s Friday! You know what that means! It’s Peanut Noodle Day! They are cold but warming. They disobey the laws of thermodynamics! They clear your skin, raise your credit score, and brush the snow off
93 likes, 4 comments - terracottacoffeehouse on January 28, 2022: "It’s Friday! You know what that means! It’s Peanut Noodle Day! They are cold but warming. They disobey the laws of thermodynamics! They clear your skin, raise your credit score, and brush the snow off your car. There’s...
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You should see how quickly I can eat dishes like that (pardon my scarfing).Here's the plating process for my Szechuan peanut noodles. Can I convince you that I really move that quickly?
Terra Cotta Bistro and Bakery on Instagram: "It’s Friday! You know what that means! It’s Peanut Noodle Day! They are cold but warming. They disobey the laws of thermodynamics! They clear your skin, raise your credit score, and brush the snow off
93 likes, 4 comments - terracottacoffeehouse on January 28, 2022: "It’s Friday! You know what that means! It’s Peanut Noodle Day! They are cold but warming. They disobey the laws of thermodynamics! They clear your skin, raise your credit score, and brush the snow off your car. There’s...
Recipe or it didn't happen.Here's the plating process for my Szechuan peanut noodles. Can I convince you that I really move that quickly?
Terra Cotta Bistro and Bakery on Instagram: "It’s Friday! You know what that means! It’s Peanut Noodle Day! They are cold but warming. They disobey the laws of thermodynamics! They clear your skin, raise your credit score, and brush the snow off
93 likes, 4 comments - terracottacoffeehouse on January 28, 2022: "It’s Friday! You know what that means! It’s Peanut Noodle Day! They are cold but warming. They disobey the laws of thermodynamics! They clear your skin, raise your credit score, and brush the snow off your car. There’s...
Recipe: come visit and I'll make them for you.
Of course, you have a track record of bringing blizzards.
You're a veritable Joe Btfspik, but with snow instead of rain.
But hell, you couldn't ask for a better concert.
OP
- Thread Starter
- #70
Wife hit a nice buck yesterday. Fortunately she was fine and the meat was in pretty good shape. I like to eat any offal when it is super fresh. Here's a lung I pan fried for lunch. I only had room for half of it.
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With the mineral B pan?
That seems to be a daily occurrence in these parts. I see two of them in our back yard as I type this. Big bounding rats.
Raindog123
Major Contributor
Not to hurt some calorie-counting feelings... And sorry, not plated yet: 
Don't like that meet but the potatoes in the pan look great. My default method would have been to cover them completely with oil. What do you use to fry them?
Raindog123
Major Contributor
Just a bit of vegetable oil and a touch of salt, and a decent pan. (Sometimes some herb seasoning, but more often not.)
…and what is wrong with my ribeye (with ample Montreal steak seasoning)??
Cow corpse.…and what is wrong with my ribeye (with ample Montreal steak seasoning)??
Raindog123
Major Contributor
So do we.(SIY, will it help if admit I have some Beyond Meat stocks in my portfolio?
Today I have two corpse-free dishes. Finished but not plated, I realize just right now.
Added disclaimer: The corpse reference is a bad joke.
Another Valencian rice (bomba) with Jerusalem artichokes (I guess that's British since they are from North America), artichokes (the truly mediterranean ones) and mushrooms (Boluetus edulis, Calocybe gambosa and Craterellus cornucopioides). To the traditional sautéed (it's the best english? word I could find to translate sofregit/sofrito) I added a glass of vi ranci, a kind of oxidized wine very common in catalan cook, and a bit of ginger powder, a combination I like very much, resulting in a sort of sweet and sour contrast. The center laurus nobilis leaf it's added at the end for aromatizing purposes. The first picture it's just before the rice is added.
Cooked with my new acquisition, a carbon steel paella but thicker than the traditional ones that doesn't get deformed by heat and hence it's adequate for electrical cook.
A curious fact you may don't know. The word paella has been internationalized from spanish to refer the dish prepared with a paella, a pan, in catalan, which is the origin of the word.
And... a traditional spanish omelette (totrtilla de patatas) with a touch of milk cream and green garlic, cooked with my beloved de Buyer Alchimy.
Next time I'll come with some corpse, I promise.
Edit: And I'll try this revolutionary @Raindog123's technique for frying potatoes. 500 years of spanish culinary corpus on how to fry potatoes are at stake here.
Added disclaimer: The corpse reference is a bad joke.
Another Valencian rice (bomba) with Jerusalem artichokes (I guess that's British since they are from North America), artichokes (the truly mediterranean ones) and mushrooms (Boluetus edulis, Calocybe gambosa and Craterellus cornucopioides). To the traditional sautéed (it's the best english? word I could find to translate sofregit/sofrito) I added a glass of vi ranci, a kind of oxidized wine very common in catalan cook, and a bit of ginger powder, a combination I like very much, resulting in a sort of sweet and sour contrast. The center laurus nobilis leaf it's added at the end for aromatizing purposes. The first picture it's just before the rice is added.
Cooked with my new acquisition, a carbon steel paella but thicker than the traditional ones that doesn't get deformed by heat and hence it's adequate for electrical cook.
A curious fact you may don't know. The word paella has been internationalized from spanish to refer the dish prepared with a paella, a pan, in catalan, which is the origin of the word.
And... a traditional spanish omelette (totrtilla de patatas) with a touch of milk cream and green garlic, cooked with my beloved de Buyer Alchimy.
Next time I'll come with some corpse, I promise.
Edit: And I'll try this revolutionary @Raindog123's technique for frying potatoes. 500 years of spanish culinary corpus on how to fry potatoes are at stake here.
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