The FOOD Picture Thread!

AshG · 03-30-2009, 06:52 PM

sk8 · 04-05-2009, 10:05 AM

BIRTHDAY CAKE!

Booty Bits · 04-05-2009, 04:39 PM

too cute.

ila · 04-05-2009, 05:37 PM

Holy crap, Sk8!

Best mom, ever.

ScottBentley · 04-05-2009, 05:51 PM

seriously. well done!

sk8 · 04-06-2009, 03:54 PM

Thanks guys. Making silly birthday cakes is one of my favourite parts of having kids - LOL

I'm already planning Elissa's and her birthday's not till August!

barkley · 04-06-2009, 06:50 PM

Quote:

Originally Posted by sk8

BIRTHDAY CAKE!

I have that cake tin - only I bought it to make cakes for my husband! And I have never been ambitious enough to actually ice the cakes...

I love the daisy cake, too!

DataLadybug · 04-06-2009, 06:52 PM

Quote:

Originally Posted by sk8

Thanks guys. Making silly birthday cakes is one of my favourite parts of having kids - LOL

I'm already planning Elissa's and her birthday's not till August!

Wow... can I steal that for Gaby's birthday? That looks great!

sk8 · 04-06-2009, 08:50 PM

SURE!

I'll send you the directions via email? The daisy is easy but fiddly, cause you have to ice each piece separately - you will get sticky!

The bugs require a bug cupcake tin, which I can lend you but I'm not sure how to get it to you!

JLV · 04-07-2009, 07:20 PM

Quote:

Originally Posted by sk8

BIRTHDAY CAKE!

the icing completely covering each individual piece, makes it the best cake ever.

Jenniflex · 04-07-2009, 08:23 PM

sk8 looks awesome! I'm dying to get my hands on the bug pan!

bArHo · 04-08-2009, 08:45 AM

Quote:

Originally Posted by sk8

BIRTHDAY CAKE!

holy crap mamma! thats awesome.

futronic · 04-16-2009, 04:23 AM

Good Friday dinner at my Nonna's house:

Linguine with crab-infused tomato sauce

Linguine with crab-infused tomato sauce. Crab legs in the lower right.

Cannelloni with ricotta and spinach

Technically this dish would be called seppioline ripiene, or stuffed cuttlefish. It's stuffed with egg, cheese, herbs, and bound with bread crumbs then roasted and finished with a bit of tomato sauce. Odd combination of seafood and dairy, but it's amazing. The region our family comes from calls this "saich" (or however it is spelled).

Seppioline ripiene / Saich

More crab legs.

-- Jay aka Fut

futronic · 04-16-2009, 04:28 AM

Shrimp with garlic and parsley flambeed with brandy

Fire! Fire!

More fire!

Who doesn't like fire?

Finished product.

Steamed crab legs with lemon and parsley

Fritto misto di mare - Calamari, sepia, orange roughy, bacala

Post-dinner fruit and finocchio

-- Jay aka Fut

futronic · 04-16-2009, 04:32 AM

I also made lamb for Easter at my Mom's house:

Two whole legs of Ontario lamb stuffed with fresh thyme, herbes de Provence, garlic, salt, pepper. One of the legs also had lemon zest in it, which was the preferred and amazing preparation.

Straight out of the oven

Ready for service. I would have preferred this to be more on the medium-rare to medium tip, but unfortunately the people eating wanted it more cooked. It was still very, very tender and flavourful though.

-- Jay aka Fut

MoFo · 04-16-2009, 10:53 AM

See, we're not the only culture that eats cuttlefish! We do baby ones in curry.

Wow, I got full just looking at that. Some really good food happening!

futronic · 04-16-2009, 10:58 AM

Thanks Sunny! It was great. The "sepia" in the fritto misto di mare is the baby cuttlefish that you likely use in your curry.

You can see why this (along with Christmas Eve) is my favourite dinner of the year!

-- Jay aka Fut

MoFo · 04-16-2009, 11:03 AM

That pork looks incredible. And I love seafood in pasta even though I never order it or eat it. I should make it more often or something.

The crab aromas in the pasta would be enough for me instead of throwing all this crab in there. The crab should be enjoyed on its own. What a smart thing to do. Is that some special family recipe or is that a popular dish?

Vise · 04-16-2009, 11:19 AM

Fritto Misto ftw! Looks awesome Jay.

diablo · 04-16-2009, 11:25 AM

Quote:

Originally Posted by futronic

Technically this dish would be called seppioline ripiene, or stuffed cuttlefish. It's stuffed with egg, cheese, herbs, and bound with bread crumbs then roasted and finished with a bit of tomato sauce. Odd combination of seafood and dairy, but it's amazing. The region our family comes from calls this "saich" (or however it is spelled).

I'd murder this entire platter.

sk8 · 04-16-2009, 11:44 AM

Quote:

Originally Posted by Jenniflex

sk8 looks awesome! I'm dying to get my hands on the bug pan!

thanks

i went on the williams sonoma site to see if they had it listed, cause that's where my mum got it i'm pretty sure and I found THIS

which makes THIS!!!

kirstenmeows · 04-16-2009, 11:47 AM

I must have that!

MissBlu · 04-16-2009, 12:15 PM

oh my! look at the caterpillar pan!!!!!!!!
awesome!

jay - i can't believe they wanted the lamb more cooked!

futronic · 04-16-2009, 12:50 PM

Quote:

Originally Posted by MoFo

That pork looks incredible. And I love seafood in pasta even though I never order it or eat it. I should make it more often or something.

The crab aromas in the pasta would be enough for me instead of throwing all this crab in there. The crab should be enjoyed on its own. What a smart thing to do. Is that some special family recipe or is that a popular dish?

Hey Sunny ... it's lamb not pork.

But tasty nonetheless - again, overcooked for my liking.

No special/secret recipe for the sauce. We use my Nonna's jarred tomato puree that is made every fall when we get the tomatoes from the farm (any good quality pureed tomatoes would work - I recommend using the Passata you can get in glass jars), and basically poach the crab (whole or just king crab legs if that's what you have) in the sauce. Let it simmer slowly for a couple hours. We really only use salt and pepper and maybe a bit of tomato paste. It's really, really simple because of the flavour the crab will add to it. I guess you could add herbs and garlic and stuff, but we don't.

Pull the crab out before service and use a pair of shears to snip the legs off. I also cut down the length of the legs on both sides so when it's brought to the table, people just pull open the shell and get at the meat. No need to worry about using a knife or nutcrackers or whatever at the table and end up with crab and sauce everywhere.

Sauce the pasta, serve. You can bring the crab to the table at the same time or just keep it warm in the oven and then bring it as a second course.

Funny thing is that most Italians serve any meat braised in sauce (even meatballs) as a second course, with pasta as the primo.

It's pretty simple. You should give it a shot!

Quote:

Originally Posted by Vise

Fritto Misto ftw! Looks awesome Jay.

Thanks dude. I was outside frying stuff for an hour! I had two deep fryers going. Mercy would approve.

Quote:

Originally Posted by diablo

I'd murder this entire platter.

It got demolished. Not a drop left.

Quote:

Originally Posted by MissBlu

jay - i can't believe they wanted the lamb more cooked!

Don't get me started on that. That lamb was more than enough for 12 people. Except when dinner was served, 5 people said they don't eat lamb. I was right pissed. Next time I'm doing it the way I want it. Screw everyone else. I want it medium-rare, dammit! You can eat the end bits.

-- Jay aka Fut

vox · 04-16-2009, 02:44 PM

well, you knows i likes me some alfresco deep frying.

food looks amazing jay...the lamb is a bit overdone for my liking too, but i'm sure it would be flavour-packed.

04-16-2009, 04:28 AM	#1564
futronic TRIBE Member Join Date: Aug 2000 Location: Toronto, Ontario CANADA Posts: 9,194	Shrimp with garlic and parsley flambeed with brandy Fire! Fire! More fire! Who doesn't like fire? Finished product. Steamed crab legs with lemon and parsley Fritto misto di mare - Calamari, sepia, orange roughy, bacala Fritto misto di mare - Calamari, sepia, orange roughy, bacala Post-dinner fruit and finocchio -- Jay aka Fut

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03-30-2009, 06:52 PM	#1551
AshG TRIBE Promoter Join Date: Feb 2002 Location: with my head in the sand Posts: 11,603

04-05-2009, 10:05 AM	#1552
sk8 TRIBE Member Join Date: Jul 2002 Location: birdtown, birdsylvania Posts: 15,529	BIRTHDAY CAKE!

04-05-2009, 04:39 PM	#1553
Booty Bits TRIBE Member Join Date: Jan 2000 Location: Jesus saves, Moses invests. Posts: 19,033	too cute.

04-05-2009, 05:37 PM	#1554
ila TRIBE Member Join Date: Jan 2002 Posts: 9,666	Holy crap, Sk8! Best mom, ever.

04-05-2009, 05:51 PM	#1555
ScottBentley TRIBE Member Join Date: Apr 2006 Location: Whistling Dixie Posts: 3,358	seriously. well done!

04-06-2009, 03:54 PM	#1556
sk8 TRIBE Member Join Date: Jul 2002 Location: birdtown, birdsylvania Posts: 15,529	Thanks guys. Making silly birthday cakes is one of my favourite parts of having kids - LOL I'm already planning Elissa's and her birthday's not till August!

04-06-2009, 08:50 PM	#1559
sk8 TRIBE Member Join Date: Jul 2002 Location: birdtown, birdsylvania Posts: 15,529	SURE! I'll send you the directions via email? The daisy is easy but fiddly, cause you have to ice each piece separately - you will get sticky! The bugs require a bug cupcake tin, which I can lend you but I'm not sure how to get it to you!

04-07-2009, 08:23 PM	#1561
Jenniflex TRIBE Member Join Date: Jan 2005 Posts: 514	sk8 looks awesome! I'm dying to get my hands on the bug pan!

04-16-2009, 04:23 AM	#1563
futronic TRIBE Member Join Date: Aug 2000 Location: Toronto, Ontario CANADA Posts: 9,194	Good Friday dinner at my Nonna's house: Linguine with crab-infused tomato sauce Linguine with crab-infused tomato sauce. Crab legs in the lower right. Cannelloni with ricotta and spinach Technically this dish would be called seppioline ripiene, or stuffed cuttlefish. It's stuffed with egg, cheese, herbs, and bound with bread crumbs then roasted and finished with a bit of tomato sauce. Odd combination of seafood and dairy, but it's amazing. The region our family comes from calls this "saich" (or however it is spelled). Seppioline ripiene / Saich More crab legs. -- Jay aka Fut

04-16-2009, 04:32 AM	#1565
futronic TRIBE Member Join Date: Aug 2000 Location: Toronto, Ontario CANADA Posts: 9,194	I also made lamb for Easter at my Mom's house: Two whole legs of Ontario lamb stuffed with fresh thyme, herbes de Provence, garlic, salt, pepper. One of the legs also had lemon zest in it, which was the preferred and amazing preparation. Straight out of the oven Ready for service. I would have preferred this to be more on the medium-rare to medium tip, but unfortunately the people eating wanted it more cooked. It was still very, very tender and flavourful though. -- Jay aka Fut

04-16-2009, 10:53 AM	#1566
MoFo TRIBE Member Join Date: Jun 2000 Location: Hugging Danny Tanner! Posts: 64,097	See, we're not the only culture that eats cuttlefish! We do baby ones in curry. Wow, I got full just looking at that. Some really good food happening!

04-16-2009, 10:58 AM	#1567
futronic TRIBE Member Join Date: Aug 2000 Location: Toronto, Ontario CANADA Posts: 9,194	Thanks Sunny! It was great. The "sepia" in the fritto misto di mare is the baby cuttlefish that you likely use in your curry. You can see why this (along with Christmas Eve) is my favourite dinner of the year! -- Jay aka Fut

04-16-2009, 11:03 AM	#1568
MoFo TRIBE Member Join Date: Jun 2000 Location: Hugging Danny Tanner! Posts: 64,097	That pork looks incredible. And I love seafood in pasta even though I never order it or eat it. I should make it more often or something. The crab aromas in the pasta would be enough for me instead of throwing all this crab in there. The crab should be enjoyed on its own. What a smart thing to do. Is that some special family recipe or is that a popular dish?

04-16-2009, 11:19 AM	#1569
Vise TRIBE Member Join Date: Jan 2000 Posts: 2,667	Fritto Misto ftw! Looks awesome Jay.

04-16-2009, 11:47 AM	#1572
kirstenmeows TRIBE Member Join Date: Sep 2007 Location: whatever makes me happy Posts: 4,084	I must have that!

04-16-2009, 12:15 PM	#1573
MissBlu TRIBE Member Join Date: Aug 2005 Location: The Woodlands Posts: 15,163	oh my! look at the caterpillar pan!!!!!!!! awesome! jay - i can't believe they wanted the lamb more cooked!

04-16-2009, 02:44 PM	#1575
vox TRIBE Member Join Date: May 2000 Posts: 5,738	well, you knows i likes me some alfresco deep frying. food looks amazing jay...the lamb is a bit overdone for my liking too, but i'm sure it would be flavour-packed.