new coffee pot

chicken and pork teriyaki meatballs

Mac en place

just one oz....

another week, another oz of white truffles

Als' Big Beef, Extra Meat, Dipped, Hot & Sweet

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This is what's great about lth forum:

A post with a glorious picture of truffles followed by a post with a glorious picture of a hot beef sandwich.

thanks, guys

how bout a truffle in a beer?

ronnie_suburban wrote:Als' Big Beef, Extra Meat, Dipped, Hot & Sweet

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Al's should buy that picture from you and put it on a billboard. I guarantee they'd make their money back in a week. That's just not even FAIR.

ronnie_suburban wrote:Als' Big Beef, Extra Meat

Back in the 1970s, when I started going to Al's, this was known as a "regular beef."

Rene G wrote:

ronnie_suburban wrote:Als' Big Beef, Extra Meat

Back in the 1970s, when I started going to Al's, this was known as a "regular beef."

LOL, so true.

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Breakfast!

mhill95149 wrote:Breakfast!

By the light of dear sweet Carol Channing's ghost, that is beautiful! Remarkable even.

After a couple years with my old point and shoot, I finally upgraded to a mirrorless camera. I scavenged the internet bargain sites and found one with a basic lens from a newegg reseller. I didn't check the feedback of the seller first, but the item arrived in an unsealed box but looked like it hadn't been touched. State of the art introductory mirrorless camera from late 2012, I am still figuring out how to use the thing. The touchscreen is the size of a small smartphone and it has some kind of app to upload the photos once I figure out how to set it up. The loss of convenience is just huge, it barely fits in my pocket, and no zoom with the introductory lens so sniping objects from across a room is not possible.


Basically the exact same photos with just a little higher quality and better focus:
Trailer Trash Zombie Burger from Zombie Burger in Des Moines, Iowa by Tyrgyzistan, on Flickr


Slightly better colors, as judged by me:
Pollo Enchorizado from La Peña Mexican Restaurant in Des Moines, Iowa by Tyrgyzistan, on Flickr

Ronnie, you killed me with that Big Al's. Ouf. Any way we can swap—I'll send a Schwartz' fatty with a cherry soda...


Salivating in Montréal, I remain

Geo

Geo wrote:Ronnie, you killed me with that Big Al's. Ouf. Any way we can swap—I'll send a Schwartz' fatty with a cherry soda...


Salivating in Montréal, I remain

Geo

Hehe, that'd be a savory transaction!

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It's been a while since I've posted, but I've been doing quite a lot of new pastries.

Just this weekend, a peanut butter mousse gateau for a neighbor's birthday. Milk chocolate/peanut butter/feuilltine base, chocolate fudge cake, peanut butter mousse, dark chocolate gelee, garnished with caramel and honey roasted peanuts and 23K gold dust.

Side

Top

Walnut Torte with Walnut and Espresso-Custard Buttercream

Lavender Ombre Rose Wedding Cake - Chocolate buttermilk cake, almond Italian meringue buttercream, raspberry preserve filling.

I was using the wrong buttons and photo modes on my camera for a while, some graphic of the letter "p" when I supposedly needed letter "a" on some spinning wheel menu.

Tacos:
Carne Azada Steak Tacos from Tacos Jerez Taco Truck in Des Moines, Iowa by Tyrgyzistan, on Flickr

Fruity pebbles milkshake:
Zombie Unicorn Shake from Zombie Burger in Des Moines, Iowa by Tyrgyzistan, on Flickr

.

tgoddess wrote:Lavender Ombre Rose Wedding Cake - Chocolate buttermilk cake, almond Italian meringue buttercream, raspberry preserve filling.

From the sublime to the, if not quite ridiculous, polar opposite..............................



Piggy for tomorrows Barn & Co Pitmaster dinner.

tgoddess wrote:Lavender Ombre Rose Wedding Cake - Chocolate buttermilk cake, almond Italian meringue buttercream, raspberry preserve filling.

My immediate thought when I saw the thread pop up was 'I wonder where tgoddess has been??'

Back with a BANG--gorgeous cake--might almost be worth getting married again (but not quite!)

boudreaulicious wrote:

tgoddess wrote:Lavender Ombre Rose Wedding Cake - Chocolate buttermilk cake, almond Italian meringue buttercream, raspberry preserve filling.

My immediate thought when I saw the thread pop up was 'I wonder where tgoddess has been??'

Back with a BANG--gorgeous cake--might almost be worth getting married again (but not quite!)

Awww, thanks! I've really been getting into things like wedding cakes and enjoying it more than I expected. Two more weddings coming up in October and November and a couple bridal showers, as well.

Yeah that cake looks incredible

Fig frangipane tart

Mini banana chocolate chip loaves.

I bought a new monitor after several years, now I can see stuff that is more than 1200 pixels wide, and I can edit some photos a little bigger and see the colors more clearly. Some of my latest photos ive been sharing larger versions
Ribs from Woody's Smoke Shack in Des Moines, Iowa by Tyrgyzistan, on Flickr

Just did a dessert table for a "rustic" wedding in Forest Park this weekend. Three-tiered cake (bottom tier: chocolate buttermilk cake w/vanilla bean buttercream filling; middle tier: Meyer lemon cake with raspberry preserves filling and almond buttercream; top tier: banana cake filled with 70% cocoa Godiva chocolate ganache). Covered in champagne-colored vanilla bean swiss buttercream. Also featured chocolate/vanilla buttercream and carrot/cream cheese iced cupcakes and mini tartlets in spicy pumpkin, bourbon pecan, and French apple. It was quite a spread for a small wedding.

Just did cake for ANOTHER "rustic" wedding this weekend out in Streamwood. Can I say that transporting a wedding cake 35 miles is one of most nerve-wracking things EVER? The florist for this wedding did an amazing job for this. Bottom tier: Yellow butter cake with homemade strawberry preserves filling, middle tier: red velvet with sweet cream cheese filling (I know there are folks who think that's heresy, but that's what the grooms wanted) and the top tier was carrot cake (no raisins, also at the request of the grooms) with sweet cream cheese filling. The whole thing was vanilla bean Italian meringue buttercream.

tgoddess wrote:Just did cake for ANOTHER "rustic" wedding this weekend out in Streamwood. Can I say that transporting a wedding cake 35 miles is one of most nerve-wracking things EVER? The florist for this wedding did an amazing job for this. Bottom tier: Yellow butter cake with homemade strawberry preserves filling, middle tier: red velvet with sweet cream cheese filling (I know there are folks who think that's heresy, but that's what the grooms wanted) and the top tier was carrot cake (no raisins, also at the request of the grooms) with sweet cream cheese filling. The whole thing was vanilla bean Italian meringue buttercream.

i dont really understand how the wedding cake with 3 completely different cakes works: do guests get whatever flavor lands in front of them; do they get a choice; or do some guests ask for a slice of all 3??? thanks