The Food Thread

• Feb 15, 2020

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• #21

DerAdlerIstGelandet

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Smoked a pork shoulder today.

10 hours at 225 F, with apple wood. Hmmm was it good.

 

• Feb 15, 2020

• #22

Crimea_River

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Didn't take pictures but last night was a cedar plank salmon glazed with mayo, dill, and lemon slices. Served with garlic mashed and garlic-buttered broccoli and a nice Pinot Grigio.

 

• Feb 16, 2020

• #23

rochie

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Almost smell it from here Chris

will find some pics of my latest dishes.

 

• Feb 16, 2020

• #24

rochie

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some slightly older ones, i may have posted before.

Steak Frites, hanger steak, salt and pepper fries, slaw, peppercorn sauce, onion rings.



goats cheese, artichoke and beetroot salad.



salmon, crispy crab dumplings, samphire, hollandaise sauce

 

• Feb 16, 2020

• #25

Snautzer01

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Flowers?

 

• Feb 16, 2020

• #26

rochie

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Snautzer01 said:

Flowers?

Click to expand...

yessir, edible flowers !

 

• Feb 16, 2020

• #27

rochie

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Crimea_River said:

Didn't take pictures but last night was a cedar plank salmon glazed with mayo, dill, and lemon slices. Served with garlic mashed and garlic-buttered broccoli and a nice Pinot Grigio.

Click to expand...

sounds good !

 

• Feb 16, 2020

• #28

rochie

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a couple of dishes from my previous kitchen, at my present hotel i concentrate on just cooking good honest food without too much pretense.

pork fillet, wrapped in pancetta, braised pig cheek, scallop in garlic butter



breast of duck, confit duck leg bonbon, baby vegetables



Sirloin of beef, shin of beef suet pudding, savoy cabbage, confit potato

 

• Feb 16, 2020

• #29

Snautzer01

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Tasty !!

 

• Feb 16, 2020

• #30

Gnomey

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Nice!

 

• Feb 16, 2020

• #31

vikingBerserker

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The sirloin of beef looks awesome!

I've been introduced to a new method of cooking, "Sous Vide", I have never made a better filet.

 

• Feb 17, 2020

• #32

rochie

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vikingBerserker said:

The sirloin of beef looks awesome!

I've been introduced to a new method of cooking, "Sous Vide", I have never made a better filet.

Click to expand...

Restaurants here went sous vide crazy, doing everything that way wether it improved things or not.
To be honest i just try to do things simply but well

 

• Feb 17, 2020

• #33

rochie

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From last night, sorry for the crappy pics they were snatched on my phone during dinner service

Andy's favourite burger



rump of lamb, green beans, dauphinoise potato

 

• Feb 17, 2020

• #34

vikingBerserker

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Dam, that last dish looks incredible!

 

• Feb 17, 2020

• #35

Crimea_River

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Sigh.....

 

• Feb 17, 2020

• #36

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I am way out of my class on this.

 

• Feb 17, 2020

• #37

mikewint

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Chris, that first post of yours was absolutely fantastic and that Black Forest Cake!!!!! Mom would make one around the Holidays. No German-style restaurants around here unfortunately. Back in Ill-Noise we used to go to the Bier Stube in Peotone which had excellent German dishes.
The Spaetzle I'm used to is the small dumpling style. Every once in a while we'll do Rouladen (Schwein Decke as mom called it). Can't remember the last time I had Red Cabbage

 

• Feb 17, 2020

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DerAdlerIstGelandet

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I will update tonight with some new foodie pics.

 

• Feb 17, 2020

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DerAdlerIstGelandet

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As a foodie I take pictures of everything I eat...


Bison Burger with applewood smoked bacon and fried egg, Houston, TX


Scallops with strawberry risotto and a micro salad. Houma, LA


Brushetta - Houma, LA.


Chargrilled Oysters, New Orleans, LA


Kleinwalzertal, Austria



Herb encrusted lamb, with asparagus and potatoes. Kleinwalzertal, Austria

 

Last edited: Feb 17, 2020

• Feb 17, 2020

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DerAdlerIstGelandet

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Shrimp Étouffée (I made this)


Flounder stuffed with crab meat. New Orleans, LA

Halibut. Kleinwalzertal, Austria




Pasta stuffed with mushrooms. Kleinwalzertal, Austria.


Panacotta . Zurich, Switzerland

Mussels in White Wine and Garlic Sauce. (My favorite meal. I made this myself)

Pork medallions with Spätzle . Stuttgart, Germany

Beef Carpaccio. Zurich, Switzerland

 

Last edited: Feb 17, 2020