re: Let's just start a food picture thread

The usual suspects:
The wife's New Mexican Green Chile Chicken stew, maybe not awesome visually but outstanding flavor, I would move to NM just to have the fresh green chiles:


Chicken and Andouille:



Home dried/smoked chipotle, spicy:


The bastardization occurred:




Ribeye, spinach, broccoli:


Top shelf Rita from Cinco, Jesus these things are ultra stout, like 5-shots tequila to 1-lime/Cointreau:


Brisket sammie from Heirloom BBQ with spicy Korean kimchi slaw, awesome:


Little ponies to work some calories pre-eating:


Critter observer waiting for lunch or dinner to be finished:


Lunch-raspberry, blueberry, blackberry with ground flaxseed, and organic almond & vanilla soy milk:


Still one of my faves:


Have to find the pic of Tasty China's Hot & Numbing dry fried eggplant with cilantro, green onion and peppers. It numbs the tongue to allow one to consume the heat, but numbs nothing on the back end.

Redfish with lump crab, it was a little meh so the restaurant will not be named, although the fried green tomatoes with sauteed crawfish/shrimp were excellent.

You are the one the comment was intended for.

Deep fried red snapper with scallops, Asian sauce. Paired with Karatamba sake.

Can you tell I love cilantro?

I'm not sure which was better, the cheek meat or the crispy tail. I would pay big bucks for this dish in a restaurant.

Kinda forgot about this thread after I posted. Figured I'd get a page of responses and it'd fall away. I need to start on page 1!

Spatchcocked Birds with vegs, halfway thru:


Deboned stuffed cajun chicken with a hit of cherry wood:


Sweetness:


Spicy Brisket:


Pepper:




Blast furnace wings from Cowgirls Sante Fe, some of the hottest I have had and on Heat Seekers show:


Remnants of H&N eggplant, have to try to understand how great the flavors are combined:


@ Rancho Chimayo, maybe the best SW dish I have ever had, Carne Adovado prepared as a Sopaipilla Relleno:


Maria's Green chile chicken stew with Milagro Rita, killer flavor:


Chile roasting time:


Name speaks for itself:

quote:

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This is a food picture thread. Where do you live, Korea?

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Believe me, she is a foodie with a discerning palate. She joneses for organic croutons with blue cheese crumbles.

I have a memory about your wife's preferences. Gotta do what you gotta do when you're cooking for the one you love!

Time for a mid afternoon dessert snack
Chocolate cake with peanut butter frosting and chocolate ganache.

6'2" and about 225 lbs