The FOOD Picture Thread!

MoFo · 07-12-2009, 03:50 PM

Ha. My mom eats pickerel a lot and in our culture, we eat it with the head. Mostly steamed and then topped with hot oil to give it an extra zing at the end.
Had I made her eat this dish, she would've flipped.

WHAT? I can get a whole pickerel that will feed the whole family for 1/4 of the price!

That trio of duck looks amazing. Muskovy!

Nesta · 07-17-2009, 11:13 AM

Quote:

Originally Posted by futronic

Made a bit of pasta last night:

Penne with Italian sausage (sweet and hot), sundried tomatoes, shallots, and fresh thyme.

-- Jay aka Fut

recipe please! and thanks!

Michlerish · 07-18-2009, 02:03 PM

Looks like....
Penne, sausage, roasted red peppers, fresh rosemary, shallots, garlic, olive oil, salt & pepper.

Am I right, futronic?

futronic · 07-19-2009, 10:27 PM

Quote:

Originally Posted by futronic

Made a bit of pasta last night:

Penne with Italian sausage (sweet and hot), sundried tomatoes, shallots, and fresh thyme.

-- Jay aka Fut

Quote:

Originally Posted by Nesta

recipe please! and thanks!

Quote:

Originally Posted by Michlerish

Looks like....
Penne, sausage, roasted red peppers, fresh rosemary, shallots, garlic, olive oil, salt & pepper.

Am I right, futronic?

Nope, it's penne, sausage, sundried tomatoes, shallots, and thyme.

Nesta, there really isn't a recipe. The sausages were leftover from dinner the night before (grilled on the bbq), so i sliced them, sauteed some shallots in olive oil, added the sausage and sundried tomatoes to heat through, deglazed with white wine, reduced slightly, tossed in the slightly undercooked penne so it finished cooking in the "sauce." Finishing the pasta in the sauce thickens it due to the starch in the pasta and the noodles absorb the sauce as well. Pulled the whole thing off the heat, added the thyme, tossed and served.

Easy stuff!

-- Jay aka Fut

gasper · 07-20-2009, 02:29 PM

Moez · 07-21-2009, 09:29 AM

YUM gasper!!!

MOD ONE · 07-21-2009, 09:33 AM

Posted these pics in the BBQ thread, but since this is a food picture thread I'm going to post them in here as well. Made these on my new smoker, and the new smoker kicks ass!!!

futronic · 07-21-2009, 09:51 AM

Was in Chicago this past weekend and did some tasty eating, including dinner at L2O. I'll post those photos at lunchtime. Holy crap was it tasty!

-- Jay aka Fut

futronic · 07-21-2009, 12:16 PM

I was in Chicago this weekend to hang out and visit friends. We decided to head over to L2O for dinner and do the four course prix fixe. With all the extras they toss in it basically ends up as an eight or nine course menu. My friends and I tasted all the dishes so it was a heck of a lot of good food and decided to have very little (only one) overlap with our dishes. Myself and one other both had the tuna dish. The scallop, egg custard, salt cod, sorbetto, and chocolate ganache dishes were the extras. Excellent service and the dining room is really nice also.

Scallop, citrus, jalepeno, parsley

Bread platter

More bread

Egg custard in gelee, chorizo powder

Tuna, olive oil, foie gras snow

"Jamon" - Escolar spiced like jamon

Peekytoe crab, foie gras emulsion

-- Jay aka Fut

futronic · 07-21-2009, 12:17 PM

Kampachi, yuzu, tapioca

Lamb tartare

Bottom layer - lamb tartare, topped with a layer of shrimp ceviche. One of my favourite dishes of the night and the presentation was amazing.

Salt cod, olive oil, Italian osetra caviar

Whipped salt cod on the bottom (like a brandade), foamed on top.

Lobster, bing cherry, sweet pea, chocolate

Also a zucchini blossom in the middle. Can't say I was entirely convinced with the chocolate but all the other flavours worked well and the lobster was perfectly cooked.

Striped bass, crispy skin, chanterelles

Pork belly, truffle, potato

This was awesome! Slabs of perfectly cooked pork belly that melted in your mouth. Excellent potatoes and the truffle sauce tied everything together.

Meyer lemon and marshmallow sorbetto as an intermezzo

-- Jay aka Fut

futronic · 07-21-2009, 12:18 PM

Mascarpone, yuzu, raspberry, white chocolate

Chocolate surprise

Chocolate, caramel, peanut butter in the middle.

Caramel, chocolate

Chocolate olive oil truffle

Passionfruit marshmallow

Chocolate ganache

-- Jay aka Fut

futronic · 07-21-2009, 12:18 PM

Tour of the kitchen after dinner:

The line at L2O, post service

Souffles in the oven at L2O

Spice closet at L2O

Other side of the spice closet

-- Jay aka Fut

Gfunkdiva · 07-21-2009, 01:56 PM

That spice closet is the stuff dreams are made of, oh my.

futronic · 07-21-2009, 02:11 PM

Is that because of the variety or the organization?

-- Jay aka Fut

MOD ONE · 07-21-2009, 02:23 PM

That chocolate and peanut butter dessert looks amazing... I want one ASAP.

MoFo · 07-21-2009, 02:35 PM

Ack. Those look super interesting but the patterns!
The specks! Freak me out.

I just got goosebumps like looking at an infestation of red ants or cockroaches.
I guess I should tell them chef that when I go. Haha.

Dirty Girl · 07-21-2009, 02:43 PM

im surprised futronic doesnt weigh 800 pounds

Thunder · 07-21-2009, 04:59 PM

Quote:

Originally Posted by MOD ONE

Posted these pics in the BBQ thread, but since this is a food picture thread I'm going to post them in here as well. Made these on my new smoker, and the new smoker kicks ass!!!

awesome dude

and i'm not sure if everyone has seen this but CBC doc on food

MOD ONE · 07-21-2009, 05:59 PM

Thanks I was impressed how the smoker maintained it's heat through out the cooking process. Also I love the amount of cooking space I have on it. My last smoker was too small, so I couldn't really make a lot of food on it, but this one I can make a tone of meat to get me through the week in one cook. I highly recommend it for anyone that doesn't have a lot of space, but wants a high quality smoker. My next meat I'm trying on it is a beef brisket.

the Doctor · 07-21-2009, 07:57 PM

Jay - how does the 4 course prix fixe work. Do you choose from the courses on the menu? Or do they assign it ahead of time?

I cannot figure it out from their website.

Incidentally, I am looking for some GOOD Chi-town dining experiences ...

Booty Bits · 07-21-2009, 08:03 PM

i went to Chicago recently and ate at Takashi. it was super, super solid. the food and service were great. the restaurant is in a fun neighbourhood called Bucktown.

futronic · 07-21-2009, 08:13 PM

Quote:

Originally Posted by the Doctor

Jay - how does the 4 course prix fixe work. Do you choose from the courses on the menu? Or do they assign it ahead of time?

I cannot figure it out from their website.

Incidentally, I am looking for some GOOD Chi-town dining experiences ...

You select a raw first course, warm second course, your main, and then dessert (separate menu). Note that the menu online right now is spring and the actual menu on offer is summer so it has changed slightly.

The courses I ordered were the tuna w/ foie snow, peekytoe crab w/ foie emulsion, lobster, and then chocolate surprise. The other courses I listed above (scallop, egg custard, whipped salt cod, meyer lemon/marshmellow sorbetto, and chocolate truffle and ganache) were all the extra things they just through in to let the meal flow.

Note that some of the main courses have supplements and that's the extra cost next the description. My lobster course was a $10 supplement. BTW, corkage is $40, max 2 bottles, so if you're going to bring something it's gonna have to be something worth the tariff.

I'll post more pictures later of other meals, including some great Thai (hello hidden menu!) and amazing Mexican food at a place called Mixteco (probably the best I've had, better than some places I went to in California). Mixteco is BYO on Fridays so you can bring your own wine or beer and if you bring a bottle of tequila they'll apparently even make your margaritas for you.

Plenty of other recommendations also like Avec, Blackbird, Publican among others.

-- Jay aka Fut

futronic · 07-22-2009, 08:46 AM

Ok, more Chicago photos ... lunch at a Thai place called TAC Quick. On N Sheridan, right near the Sheridan EL stop.

Cold roll fillings with pork ball, fresh herbs, spicy plum sauce, apples, raw banana

Cold roll with pork ball, fresh herbs, spicy plum sauce, apples, raw banana

Duck in red curry

Chinese sausage (lap cheong) and pork with spicy sauce

-- Jay aka Fut

Rajio · 07-22-2009, 08:52 AM

I've got to stop coming in this thread and seeing Jay's posts. Sorry jay. I cant take it anymore.

Gfunkdiva · 07-22-2009, 08:57 AM

Quote:

Originally Posted by futronic

Is that because of the variety or the organization?

-- Jay aka Fut

both - the different sizes of containers stack and labelled so neatly, the white stuff all grouped together, the rows and rows of flavourful possibility.

I'm totally inspired to do something similar with the huge pantry I'm getting in my new place. Where to get similar containers I wonder?

07-21-2009, 12:16 PM	#1684
futronic TRIBE Member Join Date: Aug 2000 Location: Toronto, Ontario CANADA Posts: 9,180	I was in Chicago this weekend to hang out and visit friends. We decided to head over to L2O for dinner and do the four course prix fixe. With all the extras they toss in it basically ends up as an eight or nine course menu. My friends and I tasted all the dishes so it was a heck of a lot of good food and decided to have very little (only one) overlap with our dishes. Myself and one other both had the tuna dish. The scallop, egg custard, salt cod, sorbetto, and chocolate ganache dishes were the extras. Excellent service and the dining room is really nice also. Scallop, citrus, jalepeno, parsley Bread platter More bread Egg custard in gelee, chorizo powder Tuna, olive oil, foie gras snow "Jamon" - Escolar spiced like jamon Peekytoe crab, foie gras emulsion -- Jay aka Fut Last edited by futronic; 07-21-2009 at 12:19 PM. Reason: Text fix.

07-21-2009, 12:17 PM	#1685
futronic TRIBE Member Join Date: Aug 2000 Location: Toronto, Ontario CANADA Posts: 9,180	Kampachi, yuzu, tapioca Lamb tartare Bottom layer - lamb tartare, topped with a layer of shrimp ceviche. One of my favourite dishes of the night and the presentation was amazing. Salt cod, olive oil, Italian osetra caviar Whipped salt cod on the bottom (like a brandade), foamed on top. Lobster, bing cherry, sweet pea, chocolate Also a zucchini blossom in the middle. Can't say I was entirely convinced with the chocolate but all the other flavours worked well and the lobster was perfectly cooked. Striped bass, crispy skin, chanterelles Pork belly, truffle, potato This was awesome! Slabs of perfectly cooked pork belly that melted in your mouth. Excellent potatoes and the truffle sauce tied everything together. Meyer lemon and marshmallow sorbetto as an intermezzo -- Jay aka Fut Last edited by futronic; 07-21-2009 at 12:20 PM. Reason: Text fix.

07-21-2009, 07:57 PM	#1695
the Doctor TRIBE Member Join Date: May 2002 Location: no you can't have any more narcotics Posts: 2,543	L2o Jay - how does the 4 course prix fixe work. Do you choose from the courses on the menu? Or do they assign it ahead of time? I cannot figure it out from their website. Incidentally, I am looking for some GOOD Chi-town dining experiences ...

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07-12-2009, 03:50 PM	#1676
MoFo TRIBE Member Join Date: Jun 2000 Location: Hugging Danny Tanner! Posts: 64,048	Ha. My mom eats pickerel a lot and in our culture, we eat it with the head. Mostly steamed and then topped with hot oil to give it an extra zing at the end. Had I made her eat this dish, she would've flipped. WHAT? I can get a whole pickerel that will feed the whole family for 1/4 of the price! That trio of duck looks amazing. Muskovy!

07-18-2009, 02:03 PM	#1678
Michlerish Member Join Date: Feb 2005 Location: here Posts: 29,833	Looks like.... Penne, sausage, roasted red peppers, fresh rosemary, shallots, garlic, olive oil, salt & pepper. Am I right, futronic?

07-20-2009, 02:29 PM	#1680
gasper TRIBE Member Join Date: Mar 2002 Location: in a bubble i can't pop Posts: 7,346

07-21-2009, 09:29 AM	#1681
Moez Member Join Date: Jun 2000 Location: saskatchewhat? saskatchewhoa!!!! Posts: 8,110	YUM gasper!!!

07-21-2009, 09:33 AM	#1682
MOD ONE TRIBE Member Join Date: Sep 2003 Location: PS3 Fanboy number one!!! Posts: 6,753	Posted these pics in the BBQ thread, but since this is a food picture thread I'm going to post them in here as well. Made these on my new smoker, and the new smoker kicks ass!!!

07-21-2009, 09:51 AM	#1683
futronic TRIBE Member Join Date: Aug 2000 Location: Toronto, Ontario CANADA Posts: 9,180	Was in Chicago this past weekend and did some tasty eating, including dinner at L2O. I'll post those photos at lunchtime. Holy crap was it tasty! -- Jay aka Fut

07-21-2009, 12:18 PM	#1686
futronic TRIBE Member Join Date: Aug 2000 Location: Toronto, Ontario CANADA Posts: 9,180	Mascarpone, yuzu, raspberry, white chocolate Chocolate surprise Chocolate, caramel, peanut butter in the middle. Caramel, chocolate Chocolate olive oil truffle Passionfruit marshmallow Chocolate ganache -- Jay aka Fut

07-21-2009, 12:18 PM	#1687
futronic TRIBE Member Join Date: Aug 2000 Location: Toronto, Ontario CANADA Posts: 9,180	Tour of the kitchen after dinner: The line at L2O, post service Souffles in the oven at L2O Spice closet at L2O Other side of the spice closet -- Jay aka Fut

07-21-2009, 01:56 PM	#1688
Gfunkdiva TRIBE Member Join Date: Jun 2005 Location: what happened to the S-O-U-L (keep it goin) Posts: 5,047	That spice closet is the stuff dreams are made of, oh my.

07-21-2009, 02:11 PM	#1689
futronic TRIBE Member Join Date: Aug 2000 Location: Toronto, Ontario CANADA Posts: 9,180	Is that because of the variety or the organization? -- Jay aka Fut

07-21-2009, 02:23 PM	#1690
MOD ONE TRIBE Member Join Date: Sep 2003 Location: PS3 Fanboy number one!!! Posts: 6,753	That chocolate and peanut butter dessert looks amazing... I want one ASAP.

07-21-2009, 02:35 PM	#1691
MoFo TRIBE Member Join Date: Jun 2000 Location: Hugging Danny Tanner! Posts: 64,048	Ack. Those look super interesting but the patterns! The specks! Freak me out. I just got goosebumps like looking at an infestation of red ants or cockroaches. I guess I should tell them chef that when I go. Haha.

07-21-2009, 02:43 PM	#1692
Dirty Girl TRIBE Member Join Date: Apr 2002 Location: I dont want corey haim to be gone :( Take feldman instead Posts: 34,350	im surprised futronic doesnt weigh 800 pounds

07-21-2009, 05:59 PM	#1694
MOD ONE TRIBE Member Join Date: Sep 2003 Location: PS3 Fanboy number one!!! Posts: 6,753	Thanks I was impressed how the smoker maintained it's heat through out the cooking process. Also I love the amount of cooking space I have on it. My last smoker was too small, so I couldn't really make a lot of food on it, but this one I can make a tone of meat to get me through the week in one cook. I highly recommend it for anyone that doesn't have a lot of space, but wants a high quality smoker. My next meat I'm trying on it is a beef brisket.

07-21-2009, 08:03 PM	#1696
Booty Bits TRIBE Member Join Date: Jan 2000 Location: Jesus saves, Moses invests. Posts: 18,970	i went to Chicago recently and ate at Takashi. it was super, super solid. the food and service were great. the restaurant is in a fun neighbourhood called Bucktown.

07-22-2009, 08:46 AM	#1698
futronic TRIBE Member Join Date: Aug 2000 Location: Toronto, Ontario CANADA Posts: 9,180	Ok, more Chicago photos ... lunch at a Thai place called TAC Quick. On N Sheridan, right near the Sheridan EL stop. Cold roll fillings with pork ball, fresh herbs, spicy plum sauce, apples, raw banana Cold roll with pork ball, fresh herbs, spicy plum sauce, apples, raw banana Duck in red curry Chinese sausage (lap cheong) and pork with spicy sauce -- Jay aka Fut

07-22-2009, 08:52 AM	#1699
Rajio Member Join Date: Feb 2006 Location: From inside the house! Posts: 13,080	I've got to stop coming in this thread and seeing Jay's posts. Sorry jay. I cant take it anymore.