re: Let's just start a food picture thread

The ribs I grilled a few days ago.

ETA: that's a baked potato with cheese on top next to it.

you might have made that stuff but you just pulled pics off of websites instead of pics you took yourself.

this has become an interesting existential debate

quote:

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you might have made that stuff but you just pulled pics off of websites instead of pics you took yourself.

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Well then you are a great chef.

I can´t find the phone, and the camera, I have no idea where it´s at. Yeah, I should ring myself, but I´m too far on in the cooking.

Here goes. Bacalao al estilo Dandy Lion perdido en puta Atlanta (Bruddahlandia)


Sliced three golden potatoes into one eighth inch think slabs. Fried them in olive oil, till they were about 75% done.

Made a bed of them in a metal ¿bandeja? for oven use.

I should now be flouring just shy of three pounds of thick cod pieces (Publix calls them 'select', 'delicacy' or some bullshite, it´s cod which isn't sold by the pound, is cut in rectangular 'tacos' and works out to be about 70.00 per pound, a fricking disgrace), but I see that the black olives to be used are canned.

Thinking on my feet, I´ve opened them, thrown a ton of toasted red pepper in, along with five 'teeth' of garlic, and have dashed some virgen olive oil in. This is all mashed up in a Sunbeam Oskar Plus (a food blender?¿).

Whilst I brown two sliced onions just shy of being caramelized, I spread the resultant olive paste over the bed of potatoes.

This is going to frick up the consistency of the potatoes, but I prefer this to putting the paste on top of the cod.

I now flour the cod, and flash fry in the hot olive oil, after 45 seconds, I pull them and put them on the bed of potatoes with the paste.

I take the onions, place them on the cod.

Pop it in the oven at about 350 for ten minutes or so. The onions get closer to caramelization, but aren´t really caramelized. They look like they are, because I´ve sprinkled them with roasted red pepper spice.

Voilá.

Serving it with an 25.00 Albariño that was on sale for 12.00. How ´bout that? Bruddahlandia sometimes delivers.

fricking fish is expensive, and lacking on the quality side here. Damn.

A continuación, some shitty blackberry photos






The group loved it, I was pleased, but VERY cognizant that it could have been better. I added no salt.

Possibly could have added a bit of yellow bell pepper to the black olive mash up, although I think the problem was just a hint of salt.

In retrospect, it was very good, taking into account the lack of material and improvisation.

Ah, in case you´re wondering, the olive paste did not compromise the integrity of the potatoes. Very suprising. Pleasantly so.

Your avatar suits you well. Did your mother snap the pic and add the content?

Brussels are my fave, but alot of people don´t like them. At all.

I adore them.

One of my AZN addictions

Potstickers from Saigon Cafe, Corpus Christi


One of my many failed attempts at making Pommes Maxim below


And an instance where I didn't fail, Red Curry