Random Food Pictures

Mike G · **Posted:** Thu Apr 23, 2009 7:58 pm

This word, I do not think it means what you think it means.

Mhays · **Posted:** Thu Apr 23, 2009 8:54 pm

Yup, I tried them while on vacation - the flavor is, indeed, inconceivable.

Brandon, your folks seem to be channeling a traditional Derby Day repast for Easter, what with the ham and the asparagus viniagrette...

Bill/SFNM · **Posted:** Fri Apr 24, 2009 2:26 pm

Inspired by O'Vesuvio, two-crust pizza with portobello, porcini, and mushroom purée (Todd English recipe), fontina, roasted asparagus, and smoked chicken apple sausage:

jimswside · **Posted:** Sun Apr 26, 2009 9:40 am

armadillo eggs(note the beautiful smoke ring)

Cathy2 · **Posted:** Sun Apr 26, 2009 10:23 am

Bill/SFNM wrote:

Inspired by O'Vesuvio, two-crust pizza with portobello, porcini, and mushroom purée (Todd English recipe), fontina, roasted asparagus, and smoked chicken apple sausage

Bill,

I clicked over to O'Vesuvio's video. There was quite a skill level in how the pizza was baked with the rotating and shielding of the pizza with paddle while the edges browned.

I should have stopped there, because the sandwich bread cooked like a pita was fabulous. My stomach growled when they split it, added the various fillings, then returned it to the oven for a final cook. Dressed with parma ham and ready for serving. Until now I never had a bite the screen moment, that was mine.

Do you think they used a different dough for the bread than for the pizza?

The music's presence in the video reminded me of Vicky Christina Barcelona.

Thanks, again!

Regards,

Bill/SFNM · **Posted:** Sun Apr 26, 2009 11:01 am

Cathy2 wrote:

Do you think they used a different dough for the bread than for the pizza?

Cathy,

I'm told it's the same dough. Wonderful stuff! BTW, I posted a little youTube video of my effort. My dough bakes up much puffier than O'Vesuvio.

Bill/SFNM

Bill · **Posted:** Sun Apr 26, 2009 12:20 pm

I've been on a buyng spree lately, and here's a couple of recent arrivals:

Union Star Cheese

Salumi Cured Meats

Bill/SFNM · **Posted:** Mon Apr 27, 2009 4:06 pm

Cathy2 wrote:

I should have stopped there, because the sandwich bread cooked like a pita was fabulous. My stomach growled when they split it, added the various fillings, then returned it to the oven for a final cook. Dressed with parma ham and ready for serving. Until now I never had a bite the screen moment, that was mine.

Cathy,

In case you have extricated your teeth from your screen, here is a little rough-cut videoI took today of sandwiches made in the same style using the leftovers from Friday. I hope you enjoy it.

Bill/SFNM

Cathy2 · **Posted:** Mon Apr 27, 2009 4:18 pm

Bill,

It is always reassurig I can make this at home just like you, once I: build the wood fire oven in the backyard, buy duplicates of all your toys, your favored ingredients and study pizza just as intently. I do have a very sensitive digital gram scale as a beginning.

Until then, I thoroughly enjoy everyone of your culinary efforts.

Regards,

LynnB · **Posted:** Mon Apr 27, 2009 4:48 pm

Fired-up the grill this weekend for friends and family. Tried Tom Douglas's recipe for Grilled Shrimp w/ Garlic Stuffed Kalamata Olives and was quite pleased with the outcome.

Tom's Big Dinners
by Tom Douglas
with Ed Levine, Shelley Lance, and Jackie Cross

Bill/SFNM · **Posted:** Mon Apr 27, 2009 5:51 pm

Cathy2 wrote:

Bill,

It is always reassurig I can make this at home just like you, once I: build the wood fire oven in the backyard, buy duplicates of all your toys, your favored ingredients and study pizza just as intently. I do have a very sensitive digital gram scale as a beginning.

Until then, I thoroughly enjoy everyone of your culinary efforts.

Regards,

I'm glad you enjoyed it. Try watching this Vimeo version. YouTube just compresses too much.

Bill

mhill95149 · **Posted:** Mon Apr 27, 2009 6:26 pm

take that Swine flu!

Bacon wrapped pork tenderloin

Did a shot after cooking and tried to use photomerge in Photoshop
(I took 5 images of the dish in close up and moved the camera l to r)
this is what PS came up with...

Cathy2 · **Posted:** Mon Apr 27, 2009 11:54 pm

Bill/SFNM wrote:

I'm glad you enjoyed it. Try watching this Vimeo version. YouTube just compresses too much.

Bill

Beautiful. The dough looks like it is entering Dante's inferno. It's nice to see your hand to provide a sense of proportion.

Thank you!

However when it comes to compression, I am not sure youtube could compress mhill95149's bacon wrapped tenderloin as badly.

Regards,

qofu2 · **Posted:** Tue Apr 28, 2009 7:43 am

LynnB wrote:

Fired-up the grill this weekend for friends and family. Tried Tom Douglas's recipe for Grilled Shrimp w/ Garlic Stuffed Kalamata Olives and was quite pleased with the outcome.

Tom's Big Dinners
by Tom Douglas
with Ed Levine, Shelley Lance, and Jackie Cross

That turned out real nice....need to email you the other photos for you to post as well. Dinner was excellent!

jaholbrook · **Posted:** Tue Apr 28, 2009 9:39 am

Cathy2 wrote:

Bill,

It is always reassurig I can make this at home just like you, once I: build the wood fire oven in the backyard, buy duplicates of all your toys, your favored ingredients and study pizza just as intently. I do have a very sensitive digital gram scale as a beginning.

Until then, I thoroughly enjoy everyone of your culinary efforts.

Regards,

After watching Bill's videos and seeing all his pics I too have a "toy" list! I do think I've talked Mrs. jaholbrook into the black egg which will be my summer project!

I need to have that sandwich!!

jimswside · **Posted:** Sun May 03, 2009 9:48 am

last Sunday's dinner: chix parmesan.

pounded, breaded chix cutlet:

pan fried cutlet:

finished product:

mhill95149 · **Posted:** Thu May 07, 2009 7:46 pm

Deboned and defatted a few Lamb Loin chops from Costco
dressed with EVOO, FdP, mustard, olive paste & S&P

and grilled...

Santander · **Posted:** Sat May 09, 2009 4:17 pm

mhill95149 wrote:

take that Swine flu!

More BWPT:

mhill95149 · **Posted:** Sat May 09, 2009 5:17 pm

Flatiron Steak from WF

soon to be grilled.....

mhill95149 · **Posted:** Sun May 10, 2009 9:28 am

Happy Mother's Day.....
Breakfast in bed for my wife

mhill95149 · **Posted:** Tue May 12, 2009 8:39 am

Bill/SFNM · **Posted:** Tue May 12, 2009 2:06 pm

Onion Rings - One of the simplest foods that restaurants never seem to get right:

Blown Z · **Posted:** Tue May 12, 2009 2:22 pm

Onion rings look great! What is your batter recipe?

Bill/SFNM · **Posted:** Tue May 12, 2009 2:30 pm

Blown Z wrote:

Onion rings look great! What is your batter recipe?

Dip in buttermilk, dredge in seasoned flour and corn meal. Repeat.

mhill95149 · **Posted:** Wed May 13, 2009 10:31 am

Beef tongue pizza

Mhays · **Posted:** Wed May 13, 2009 10:58 am

That's my kinda pizza! Whoda thunk? After considering, though, it's an ideal pizza meat - flavorful and fine-grained so you don't have to wrestle with slabs of meat sliding off your pizza. Sign me up.

G Wiv · **Posted:** Wed May 13, 2009 1:15 pm

mhill95149 wrote:

Beef tongue pizza

Yes Sir Senator!

My current highest praise

Bill/SFNM · **Posted:** Thu May 14, 2009 4:50 pm

4 baguettes, 1 boule, 1 epi

Bill/SFNM · **Posted:** Sun May 17, 2009 1:27 pm

Today was "clean out the cold cut/cheese drawer of the fridge before anything grows legs and tries to escape" day:

Served with some freshly baked Struan Scottish ritual harvest bread:

"Struan is not merely bread - it is bread that reperesents the essence of bread, which is one of the great analogies of life itself..." Peter Reinhart

Bill/SFNM

jimswside · **Posted:** Sun May 17, 2009 3:56 pm

heart attack on a plate: cajun spiced chicken over fettucini alfredo. Brilliant!.

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