What are you eating?

[Harpo]

Tonight, I made Beer-can Chicken (a blast from the past for me) - whole chicken w/ the inside & outside rubbed w/ Memphis rub (great on baby back ribs); as a special treat for Harpo, I spent an extra 15 mins or so dissecting out the skin w/ my fingers and then rubbing more between the meat & the under skin (really made a difference, I think) - pics below of the grill, the upright chicken over a beer can (half beer - I had the remainder - w/ a tablespoon of the rub), and the finished chicken (about an hour of 'indirect' cooking) resting before cutting - Susan has the carcass (left some extra meat) in the frig to munch on later!

The chicken was fabulous!  Amazing! Best I've ever eaten! Crispy! Smoky! Succulent! (Can you guess I'm trying to encourage SonicMan to do more cooking?) <g>   

[Brian]

Sometimes I wonder if there are careers to be made in food photography, because I love taking pictures of food. Any time I go out to eat somewhere interesting, I bring my camera and try to find a striking angle or two.


Pork belly and lentil stew, The Bridge Inn, Grinton, Yorkshire


Salmon and veggies, HOST, Liverpool


Rainforest roll, Blue Fish Sushi, Dallas, TX


Shrimp scampi and roasted asparagus, cooked by yours truly

[SonicMan46]

Sometimes I wonder if there are careers to be made in food photography, because I love taking pictures of food. Any time I go out to eat somewhere interesting, I bring my camera and try to find a striking angle or two.


Rainforest roll, Blue Fish Sushi, Dallas, TX

Hi Brian - all of those 'food' pics look great!  Thanks for sharing - in my quote I just included one, i.e. the 'blue fish' sushi - we do Japanese often and my wife loves bluefish, so this would be a first choice for her in a sushi bar!  Dave

[Brian]

Hi Brian - all of those 'food' pics look great!  Thanks for sharing - in my quote I just included one, i.e. the 'blue fish' sushi - we do Japanese often and my wife loves bluefish, so this would be a first choice for her in a sushi bar!  Dave

Sorry to confuse, Dave, Blue Fish is the name of the bar! That one had shrimp tempura and avocado and the topping is raw tuna.

[mc ukrneal]

OH, I certainly agree w/ chicken - that skin is a barrier that MUST be transgressed in some fashion!   the 'finger dissecting technique' is yukky and time consuming but rewarding in the end (I think!).

Concerning your 'French Herb Mix', I'm assuming that you're referring to Herbes de Provence - I made this up from scratch and then Susan appeared one day w/ a 'store bought' version (so no need to make your own) - I've used this on grilled lamb chops w/ excellent success (according to my spouse who did not speak while devouring these chops!) - I've been sprinking these herb mixture on all sorts of meals!  Dave

Yes - herbs de provence. I hate sticking my hands under the skin, but you are right - it must be done!

[SonicMan46]

Sorry to confuse, Dave, Blue Fish is the name of the bar! That one had shrimp tempura and avocado and the topping is raw tuna.

LOL!    To admit, I've never seen bluefish on the menu in a sushi bar; I guess that mackerel comes the closest but Susan still loves that fish - her father when alive and living in Montauk, LI use to catch a lot of bluefish and then smoke some to make a dip - delicious (would have tasted great in a sushi roll).  Dave

[Gold Knight]

A sausage and egg hero from the local trattoria; simple, yet quite delicious! 

[SonicMan46]

Well, we've been on several short car trips to places just 90 minutes or so away (Ashe County, NC & Patrick County, VA - the latter the birthplace of J.E.B. Stuart) - our most recent visit was to a southern VA mountain resort called Primland, a 12,000 acre property just above the VA-NC border (left a post in the vacation thread if interested) - a wonderful experience!

BUT, getting back to food - we stayed in the Lodge which has a 'fancy' restaurant called Elements - dined there twice - first time we had virtually the same dinners, i.e. started w/ salads, mine was Flora Ridge Mixed Green Salad w/ Dates, Apple, Blue Cheese, Hazelnuts and a nice homemade dressing; main courses Border Springs Lamb Loin  w/ Tortellini, Tomato, Olive, Parmesan, etc - lamb was local and grilled perfectly.  Second experience, Susan had Filet Mignon, a favorite for her - and was grilled perfectly (medium rare is her preference, and mine) - I started w/ an Ahi Tuna  w/ Cucumber Jalapeno Sorbet, Watermelon, Citrus appetizer (had a BIG salad for lunch!) and then a NC Wreckfish Dish (sorry, don't have a description but was quite tasty!).

Wines for me - Pinot Noir from California w/ the lamb & a Virginian Pinot Gris w/ the fish dish - our first visit there but I would return!  Dave

[Gold Knight]

From my local pizzeria, a sausage and egg parmesan hero on garlic bread. Yummy! 

[Mirror Image]

Tonight, I had grilled chicken and cheese quesadillas and tortilla chips with homemade salsa. Yum...

[DavidRoss]

Chorizo & eggs, coffee.

[Gold Knight]

Just some warmed up pasta with ricotta from last night.

[Bogey]

Chorizo & eggs, coffee.

What was the brew, David?  Ever since Linda got us a Keurig, I have not had a better cup of joe.

[Mirror Image]

Tonight I had some fried chicken tenders with mashed potatoes, green beans, and homemade biscuits.

[DavidRoss]

What was the brew, David?  Ever since Linda got us a Keurig, I have not had a better cup of joe.

Major Dickason's blend, from Peet's (of course!). I'm having some of the same right this moment.

Glad you're enjoying your java, too, Bill!

[Bogey]

Major Dickason's blend, from Peet's (of course!). I'm having some of the same right this moment.

Glad you're enjoying your java, too, Bill!

Know the brand well thanks to you.  Enjoy.

[DavidRoss]

And a beautiful, bountiful Saturday morning to you, Bill!

[Karl Henning]

Major Dickason's blend, from Peet's (of course!). I'm having some of the same right this moment.

Glad you're enjoying your java, too, Bill!

Good morning, gents! I sure do miss the Peet's what used to be nigh the office.

[Bogey]

Good morning, gents! I sure do miss the Peet's what used to be nigh the office.

No Peet's in The Pulse.....surely NOT!

[Karl Henning]

Well, now, the only Peet's I wot of is in Lexington centre. And it takes this man more than a minute to get out there.