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cia linkQuote:
Originally Posted by boostNslide
http://www.ciachef.edu/
vassar is a fancy private school
it is one of the seven sisters
try googling seven sisters
damn i thought that gooogle would be something porny
nevermind
strawberry soup
strawberries, balsamic vinegar, sugar, orange zest, lemon zest, grand marinier, and yogurt
served chilled
garnished with pound cake croutons
sounds kind of sweet for a second course? Maybe the strawberries are just throwing me off? I guess wit the vinegar, orange zest and the liqueur it would be pretty tart eh? Guess Ill have to make it sometime to get a better idea of whats going on.
oh, btw, lolololelectric ranges. I wont move into an apartment with them, and if I bought a house with them thats the first thing to get replaced.
that's my parents house. my mom loves those flat top electric stoves and is afraid of gas. unfortunately i have to cook on an electric in my apartment, not many housing options in hanover, NH. :cry: we will be moving to another part of the country in a year, so i can live with it for now.Quote:
Originally Posted by boostNslide
the soup is on the tart side and the recipe came off the internet
My apartment has an electric range and my kitchen counter is about the size of a cutting board. Lol San Francisco. :(Quote:
Originally Posted by boostNslide
fuck, our weather sucks, but I love chicago!
btw, any of you guys been to the taste of chicago? If not, well its one of the greatest culinary experiences in the world.
taste of chicago sounds awesome
i have heard of it but have not attended
i dream of going to a food and wine festival
we got 6 inches of snow today :cry: fishing season is pushed back another week
hopefully the weather in SF is better
has anyone been to charlie trotter's in chicago?
someday when i'm rich i'll be able to do those things
3rd course
lobster salad
http://i65.photobucket.com/albums/h2...6/IMG_4261.jpg
btw , i have a shit load of food pics and will keep posting them up til i'm banned
flomo please feed me.
That Lobster Salad looks absoultely "Divine"... and gotta love ahost who isn't chap on the size of that lobster :shock:
Quote:
Originally Posted by seoul_child1
*I just realized my spelling is horrible, where the hell is the spell check button..haha*
haha qftQuote:
Originally Posted by a500lbgorilla
I made boost cookies (half semisweet half white chocolate) for breakfast.
They were good.
I just got a new fancy digital camera with stars points but I don't know how to get the photos from the camera to the computer otherwise I'd show that char can cook/bake too.
Pobrecito, our technologically-challenged shemale. How many months or years will it take you to figure this out?Quote:
Originally Posted by chardrian
4th course
articoke napolean with tomato coulis
brother made that one
http://i65.photobucket.com/albums/h2...1206_0_BG1.jpg
my cookies?Quote:
Originally Posted by chardrian
you gotta make it to the taste, its an amazing time. It takes place over 2 weekends and the week inbetween, one weekend is always 4th of july weekend. I try and go atleast twice every year. Ive gone 4 or 5 times one year.Quote:
Originally Posted by flomo
Never herad of charlie trotters, tell me about it?
Ill only complain to xianti and ask for the ban hammer when you run out.
http://www.charlietrotters.com/restaurant/
5th course
http://i65.photobucket.com/albums/h2...6/IMG_4297.jpg
6th course
cheese plate
http://i65.photobucket.com/albums/h2...6/IMG_4307.jpg
I think with each pic, you should post the recipe too!!
These things look amazing
keep up the good work!
my wine will be ready to bottle in july/august
i'd lovew some chenin blanc :D
and throw in some syrah :wink:
i'll see what i can find for the recipes
some were my creations and others were adapted from rcipes
7 th course
this was my favorite dish of this dinner party
chocalate gateau
served with blandy's 10 year old malmsey madeira
http://i65.photobucket.com/albums/h2...6/IMG_4309.jpg
http://i65.photobucket.com/albums/h2...6/IMG_4311.jpg
http://i65.photobucket.com/albums/h2...1206_0_BG2.jpg
that is the final course for that dinner party
the next dinner party posted will have a thai theme
Awesome. I love Thai food.
HAHAHA MY HUMOR IS SUBLIME!Quote:
Originally Posted by Xianti
i'm not thai and these dishes are not trying to be traditional
enjoy
neither of these dishes was prepared by me
mai tai
http://i65.photobucket.com/albums/h2...4206_0_BG1.jpg
http://i65.photobucket.com/albums/h2...4206_0_BG1.jpg
Shrimp and Ginger Spring Rolls with Curried Mustard Sauce and Garlic Peanut Sauce
served with argyle brut
http://i65.photobucket.com/albums/h2...4206_0_BG1.jpg
http://i65.photobucket.com/albums/h2...4206_0_BG1.jpg
y/n/m?Quote:
Originally Posted by Ultimate George
wtf.. I havent answered this? Of course man, you like porkchops? Im about to start tinkering with some stuffed pork chops. Im thinking southwest flavors, some sort of sweet glaze. Not sure what Ill serve with them though. getting a bit tired of serving everythign with mashed potatoes and a vegitable, so standard yanoe?Quote:
Originally Posted by Ultimate George
OMGQuote:
Originally Posted by flomo
:heart: :heart: :heart: :heart: :heart: :heart: :heart: :heart: :heart: :heart:
mmm mmmmmmmmm, good thread
....Quote:
Originally Posted by boostNslide
half white half black.
It's not pork chops, but close. I've made it once (last fall) and it's purdy good..Quote:
Originally Posted by boostNslide
http://food.southernliving.com/south...ipe_id=1120214
badandy, thats funny I was thinking someting along those lines, def stuffed, but that recipe is t3h suck. I mean im sure its its good, but idk.. Obv hard cider is a must, and stuffing mix? HAH!
the chocolate gateau comes from "the new basics cookbook" rosso & lukinsQuote:
Originally Posted by mrhappy333
i highly reccommend this dessert
after eating this chicks will rip their panties off
since my wife makes this dessert, i have to rip mmy panties off
if there is a recipe you want let me know, i'll have to dig it up
the lobster and the beef dishes were 2 courses that i made up
the next dinner party that we are doing is going to be 5/5/07 and of course it will be mexican themed
i'll be making fish nachos and will try to find a rose to match with it (there are already 2 beers, sparkling wine, sangria, magrarita and sauvignon blanc claimed for matching with dishes)
larb gai or laab gai
salad
not prepared by me
http://i65.photobucket.com/albums/h2...4206_0_BG1.jpg
seared scallop red curry
i prepared this one
http://i65.photobucket.com/albums/h2...4206_0_BG1.jpg
http://i65.photobucket.com/albums/h2...4206_0_BG1.jpg
both of these courses were served with gewurtztraminer
flomo, since you liked bourbon and gingerale, recommend me another drink. I'm thirsty.
I didn't make them for you. They're just named after you. And they were yummy.Quote:
Originally Posted by boostNslide
flomo, since you liked bourbon and gingerale, recommend me another drink. I'm thirsty.
it is still cold up here, but i'm in the mood for summer
gin and tonic
put a bottle of beefeater in the freezer
and a bottle of schwepps tonic in the fridge
after these have chilled (approx 45 min)
load a glass with ice, pour in gin, squeeze a lime wedge in glass, add tonic water, stir , drink and repeat
i don't like putting my booze in the freezer because it dulls the flavor. i make an exception for G& Ts
if you wanted to make a bourbon drink, i would suggest the mint julep, neat bourbon, on the rocks or straight out of the bottle
sierrra nevada pale ale would be good too
margaritas - quick, easy, yummy.
For whatever reason the order matters:
1) fill blender about 1/4 full with tequila (I want to say it's like 12-16oz but I just eye it so i don't really know).
2) Add one lime-ade frozen concentrate (buying the bacardi frozen drink mix or the green liquid that comes in some jug is for suckers - just buy limeade or even lemonade for like 89 cents).
3) Fill blender to almost the top with ice (you got to be able to put the lid on).
4) Add water until blender is filled maybe an inch or so from the top.
5) blend.
Yummy. I then use just a standard lowball/rocks glass and stick the lip in the margarita and then salt the rim. I find margarita glasses are hard to salt because the glasses are wider than the salt container.
Also if you like fruity drinks (this is for you lukie - but I like them too) you can make different kinds of margaritas just by changing the concentrate. For example using 1/2 can of lemonade and 1/2 can of Welch's strawberry breeze and then throwing in about 3-4 frozen strawberries makes a delectable strawberry margarita.
Oh, and you can then just stick the blender in the freezer and these keep forever too - the tequila keeps the stuff from freezing into a margarita pop so you can take it out the next day, shake it up a bit and good as new.
ive never heard of beefeater, can i use bombay sapphire? Ive been looking for an excuse to try some.Quote:
Originally Posted by flomo
mmmm sierra nevada...
Quote:
Originally Posted by boostNslide
imo bombay sapphire makes the best martini, and beefeater makes the best G&TQuote:
Originally Posted by a500lbgorilla
of course you can use bombay, i usually just have it on the rocks or as a martini, but it does make an excellent G&T
chard that marg recipe is beautiful :D
qftQuote:
Originally Posted by boostNslide
Quote:
Originally Posted by mrhappy333
haha cmon i cant be the only one who found this funnyQuote:
Originally Posted by vqc
http://i12.photobucket.com/albums/a2...anvas-250b.jpgQuote:
Originally Posted by flomo
Culinary Pimpin is Serious Business yo.Quote:
Originally Posted by givememyleg
chicken satay
brother prepared
http://i65.photobucket.com/albums/h2...4206_0_BG1.jpg
chicken satay is yummeh, what do you spice the chicken with? Whenever I order it the chicken has a yellowish tint, Im guessing they use a curry?
it probably is curry with tumeric in itQuote:
Originally Posted by boostNslide
i did not make that version of the satay
when i prepare satay, it is usually mainated in soy sauce, sherry, and garlic for about an hour
shrimp toast with mango sauce
served with cardonnay
http://i65.photobucket.com/albums/h2...4206_0_BG1.jpg
http://i65.photobucket.com/albums/h2...4206_0_BG1.jpg
shrimp with jasmine rice
chu chee curry
served with riesling
http://i65.photobucket.com/albums/h2...4206_0_BG1.jpg
http://i65.photobucket.com/albums/h2...4206_0_BG1.jpg
coconut custard and fresh fruit
with lychee tea refresher
http://i65.photobucket.com/albums/h2...4206_0_BG1.jpg
http://i65.photobucket.com/albums/h2...4206_0_BG1.jpg
that shit looks good
starting another dinner party
this one is seafood themed
http://i65.photobucket.com/albums/h2...5/IMG_3052.jpg
http://i65.photobucket.com/albums/h2...5/IMG_3041.jpg
shrimp crostini with artichoke and red pepper mayonnaise
served with horseradish bloody mary
http://i65.photobucket.com/albums/h2...5/IMG_3061.jpg
enjoy
mmmmmmmmm..........
Barbecue chicken, fresh asparagus, and home made salsa! oh and a beer ,not in pic.
http://img152.imageshack.us/img152/6...ypimpinea3.png
wtf son! wheres the rest of the asparagus! the heads are the best, but the stalk is good too!
k, Im fairly broke so I got low on groceries, but just wnet shopping recently. Been busy, barely on the forums but I did take pictures when I cooked anything of interest.
chicken salad topped with bacon and a cilantro garnish. Ive made chicken salad a few times before, but it never really tasted fresh for some reason. This time when I was making it, it seemed kinda dry and right as I went to put more mayo in it, BING! lightbulb, sour cream! Put about equal parts sourcream to mayo and it tastes so much lighter and fresh.
http://img.photobucket.com/albums/v1...is/food043.jpg
blt with avacado mayo
http://img.photobucket.com/albums/v1...is/food039.jpg
shrimp marinara over linguine (guess its not real marinara, just some fresh chopped tomatoes some white wine spices and herbs cooked down.)
teriyaki marinated flank steak with mushroom pan sauce served with steamed dumplings and rice. Oyster sauce for dipping.(kinda cheated on pan sauce.. just took unused marinade and added it to sauteed mushrooms then reduced.)
http://img.photobucket.com/albums/v1...is/food047.jpg
Southwest stuffed pork chop with spicy mango sauce. Served with fresh mango salad and rice. Just made this tonight (did all prep work last night, making stuffing mango salad and brining the chop.) and its by far my favorite dish yet.
edit: its cornmeal stuffing with blackbeans red onion and corn to go with the southwest theme.
http://img.photobucket.com/albums/v1...is/food050.jpg
what a great thread.
I just wish I had a better camera/lighting/photography skills.
mrh, you on atkins? put some starch on that plate!
some stir fry with the flank I didnt use the other night. First time making a stir fry, lots of fun, easy, and very flexible. Def gonna be experimenting more with stir frys.
http://img.photobucket.com/albums/v1...is/food051.jpg
view from backyard where I ate dinner. I love my apartment, I love the city, doesnt get better than this :)
http://img.photobucket.com/albums/v1...is/food052.jpg
http://img.photobucket.com/albums/v1...is/food053.jpg
Boots is that Boston? or NY?
Chi-town bitch.
qftQuote:
Originally Posted by IowaSkinsFan
funny looking at those pics people prob think I live in the ghetto. But if you are observant you can see the band new 3flat condos and the old building being knocked down for more apartments/condos. They dont do that in the hood son.
great looking plates boost :D :D :D
2nd course for the seafood dinner
champagne steamed mussels
(recipe is from andrea immer's cookbook)
http://i65.photobucket.com/albums/h2...2106_0_BG1.jpg
http://i65.photobucket.com/albums/h2...5/IMG_3068.jpg
turning off the cable in the next couple of weeks and will be going into the past for technology(chard style)
o rite, chicago.Quote:
Originally Posted by mrhappy333
I've never been so hungry or thirsty for good wine in my life. This is amazing.
this is a repeat
corn and lobster salad
served with chardonnay
http://i65.photobucket.com/albums/h2...5/IMG_3079.jpg
http://i65.photobucket.com/albums/h2...2106_0_BG1.jpg
vichysoise and salmon
served with pinot noir
http://i65.photobucket.com/albums/h2...2106_0_BG1.jpg
http://i65.photobucket.com/albums/h2...5/IMG_3090.jpg
on top of ;the salmon is some italian or spanish ham?
i can't remember right now :oops:
vichysoise " what is this?
ty for the compliment but I def need to work on my plating. Its one of the most fun parts to me, but I dont quite have a knack for it just yet. Some of it is just cuz Im really hungry and dont think the plating through. For example with the porkchop, I should have drizzled the mango sauce on the plate first in some fancy schmancy sorta way, looks kinda bad just thrown on top of it. Also the plates I have are nearly bowls, so its kinda hard to arange stuff.
I got some more pics to come, too tired to post now though.
it is a cold potato and leek soup, i don't know if i spelled it correctlyQuote:
Originally Posted by boostNslide
very easy to make
my wife plated most of the dishes that have been posted :D
yellowfin tuna with 2 salsas
served with zinfandel
http://i65.photobucket.com/albums/h2...5/IMG_3103.jpg
http://i65.photobucket.com/albums/h2...2106_0_BG1.jpg
http://i65.photobucket.com/albums/h2...5/IMG_3113.jpg
cheese course and dessert are still to come on this dinner
IM SO HUNGRY RIGHT NOW
boost, how did your test go?
bad...
had 3 parts;
writing: just some 5 paragraph essay on a generic topic, I wrote 5 paragraphs, 3 points, opening closing, all made sense. Probably no where close to amazing writing, but it was good enough for a timed writingassignment.
vocab: test allowed for 30 or 45 minutes I think. I finished in 12, got a 94%. Not quite sure what I got wrong, pretty sure it was a misclick though.
math: 30 minutes, 15 questions, but they were pretty hard, no calculator. Got a 10 out of 15. She said it was very close but just under what they needed, so I had to take an 'arithmetic' test. This was also 30 minutes but 80 questions. At the start it was easy, and I was doing ok, then it got hard and I spent too much time on hard quetsions thikning it would only get harder. I have 3 minutes left and am rushing through it just filling in bubbles and I realize the last like 25 questions are easy as fuck. Like 1/2 * 1/4. WTF? The thing was the test was on a computer. A computer with a 17" monitor and really low resolution. The test was run in IE and the window had a title bar and a side menu bar, so this made the viewing area even smaller. So scanning the test was very hard as I could only see 1 or 2 of 80 questions at a time. Pretty sure if I got a 11 of 15 on the first one I woulda just amde it :-\.
I have to take the act now. Next test date is june 9th. Im not really worried about much on the test except for math. I have a review book but all the shit looks like foreign crap to me. I havent been in school for 3 years, and didnt take math my last semester. Good thing about the ACT is that they dont subtract for incorrect answers. So maybe I can just luckbox it?
Whenever I view this thread, I get hungry when I shouldn't be hungry.
Viewing it while stoned doesn't help.
Set a better example for the kids X!
funny culinary pimpin story.
I make some bomb ass chicken salad. I eat half then put half away for lunch tommorow. Now I dont have to take time to cook lunch, just put it together eat then back to poker. I go to make a snack before bed and notice some is missing, but theyve covered thier tracks well, didnt leave a big scoop indentation. Then right as Im going to brush my teeth my brother says "hey you gonna eat the rest of that chicken salad?" Like... theres one serving left and I made it, why would you think I would let you eat it? We do share groceries cuz its lame for everyone to have thier own katchup, thier own bag of onions, thier own 2 liter of coke, ect. But I made this, I took my time and made it. Anyways I am like "uhh yah?" ldo? And hes like "oh, whatd you put in it?"
Wow, is he just that much of a gluttonous scumbag that he doesnt care, or does he not even realize how obvious it is that he ate some already?
brag: brother is jealous of my culinary pimpitude
beat: brother is scumbag glutton.
variance: ran good, moved up, ran good, move up again soon. Easier to brush weaksauce like this off when youre ballin.
time to finish off that dinner
cheese course
served with port
http://i65.photobucket.com/albums/h2...2106_0_BG1.jpg
http://i65.photobucket.com/albums/h2...5/IMG_3127.jpg
http://i65.photobucket.com/albums/h2...2106_0_BG1.jpg
lemon curd tartlet with berries
served with ice wine
http://i65.photobucket.com/albums/h2...2106_0_BG1.jpg
http://i65.photobucket.com/albums/h2...5/IMG_3132.jpg
this saturday we are doing another dinner and it will be mexican themed
reheating some of this sweet and sour chicken from last night and remembered taht I had a few pictures that I havent posted yet..
sweet n sour pork. Didnt look up any recipes just tried to wing it, turned out pretty well.
http://img.photobucket.com/albums/v1...is/food055.jpg
some stupid breakfast I whipped up, had made too much stuffing for the porkchop so I just made some patties out of it and fried it up, not too bad actually.
http://img.photobucket.com/albums/v1...is/food054.jpg
sweet n sour chicken from last night.. I wasnt far off the first time, just didnt think to put rice wine vinegar in tehre, much better this time. However I made 3 chicken breast worth, and the wok didnt stay hot enough, vegies didnt get that nice crisp.
http://img.photobucket.com/albums/v1...is/food056.jpg
shrimp tacos for lunch today, had one more but ate it before the pic lol.
http://img.photobucket.com/albums/v1...is/food057.jpg
I'm usually not much of a dessert cook, but I had some chocolate bars in the cabinet and I decided to use them this morning. These are pecan-crusted chocolate truffles, and they tasted incredible.
http://img171.imageshack.us/img171/3264/img00812yj6.jpg
Boost, you need to work on your egg frying....