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Post by Wß on Oct 9, 2015 1:43:09 GMT
I begin this thread with sad news:
My wife and I had a meal at K-Paul's during our honeymoon in NOLA, to this day it's still ones of the most memorable eating experiences of out lives. It was the kind of place where everything you put in your mouth was the best you'd ever tasted. Sorry to have come across this news today, but he have this thread in his tribute.
Hopefully we'll fill it with yummy stuff and recipes and pics and yet more yummy stuff.
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Post by pistnbroke on Oct 9, 2015 9:12:30 GMT
This week I went out for a meal at a local pub. My little one climbed under the table and came out with a handful of prescription drugs... lucky she decided to give them to mum and not think hmm sweeties. Needless to say will not be going back there again
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Post by RyRy on Oct 9, 2015 9:26:36 GMT
I made beans on top of cheese on toast... with sprinkled cheese on top.
Does that count?
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Post by Wß on Oct 9, 2015 10:13:11 GMT
I made beans on top of cheese on toast... with sprinkled cheese on top. Does that count?
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Post by LRW on Oct 9, 2015 10:14:21 GMT
I actually had cheese on toast for dinner last night.
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Post by pistnbroke on Oct 9, 2015 10:26:10 GMT
With Lea and perrin sauce?
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Post by LRW on Oct 9, 2015 10:48:49 GMT
Shit. No. Damn it!
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Post by racechick on Oct 21, 2015 7:40:35 GMT
I do intend to contribute to this thread....when I'm back in cooking mode. In the meantime, look at this fish! Fresh from the sea and chosen from the fish cabinet. This restaurant is just a hundred yards or so from my idilic beach retreat ( which will not be flooded)
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Post by LRW on Oct 21, 2015 7:46:57 GMT
Those waves look menacingly close.
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Post by Wß on Oct 21, 2015 15:16:54 GMT
Holy carp RC that is a fish and a half! Looks absolutely delish.
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Post by Wß on Dec 2, 2015 19:59:43 GMT
Okay, off season and holiday season, there's bound to be some good eats so I brought this thread up to the surface since I'm sure we'll have some serious foodie action going on. This was an 18 pound pork shoulder I made for Thanksgiving. Real easy man food sure to please all. (RyRy, tbd) Whole garlic cloves and rosemary sprigs jammed into about a dozen holes, a few rosemary sprigs inside the deboned portion and liberal use of salt pepper and good olive oil. It's 18 lbs of meat after all. Let it sit in the over for 7 hours or so (large pork shoulder is about 20 minutes of cooking time per pound) make sure internal temperature reaches 190 degrees. Let it rest for at least 15 minutes or so. You'll have leftovers for three days! On a related note, if you're looking for a healthy low calorie but damned flavorful snack... try these.
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Post by LRW on Dec 3, 2015 7:38:11 GMT
Dinner last night:
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Post by Hammer on Dec 3, 2015 10:50:44 GMT
Is that a pic by LRW where booze doesn't take center stage!?
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Post by Wß on Dec 12, 2015 17:31:09 GMT
Part of the joy in going to my local farmer's market is the beautiful stuff you come across.
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Post by racechick on Dec 13, 2015 2:06:25 GMT
I don't like cauliflower, but I love those Romanesque ones. More like broccoli.
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Post by racechick on Dec 13, 2015 2:20:55 GMT
Some yummy fish. Giant prawns and squid. You choose them and they cook them for you. I must admit I don't like choosing them whe they're alive. Some people were choosing a lobster and uf nearly jumped out the tank, it was massive. Anyway. Below are the prawns, uncooked then cooked.
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Post by Wß on Dec 13, 2015 12:35:19 GMT
I've never seen prawns that big in my life! BTW racechick I'm impressed you knew what the romanesco was. It really is gorgeous.
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Post by racechick on Dec 17, 2015 4:15:00 GMT
Has anyone heard of the restanteur Alan Wong? He has high class restaurants round the world and the food is Hawaiian based and lots of sea food I think. It's generally expensive. Ive heard the figure of £300 per head. Well he's opening one in Shanghai and Im going tomorrow night and it will be free! Like a pre opening sort of night. I'll get lots of pics if the food looks yummy!
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Post by racechick on Dec 20, 2015 2:09:58 GMT
It was the 'soft' opening of his latest restaurant in Shangai. It was to give all the staff a chance for a live fun before opening officially. IT WAS ANAZING!! He's a famous chef and restanteur born in Japan but an American. His food has a strong Hawaian influence to it. Will post a few pics. .
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Post by racechick on Dec 20, 2015 2:16:56 GMT
Some of the appetisers and a couple more dishes. And an AMAZING passion fruit mojito .
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