Food (pictorial)

Discussion in 'Food & Wine' started by Connery, Nov 30, 2012.

  1. Connery
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    Connery BANNED Supporting Member

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    Please share your cooking creations, aspirations and even your frustrations in pictures. Leave a note as to what the dish is about, how you came up with the idea and what it took to prepare and cook.

    I have loved cooking as far back as I can remember. I would sit and talk with my grandmother while she cooked and watch what she did. I learned a great deal from her and hope we can share ideas, tips and dishes here.

    I will start with my beef soup/stew. This concoction will revive anyone breathing or not.

    It is made with:

    Beef seared

    Carrots

    Onions(wedged)

    Yukon Gold potatoes

    Barley

    Bay leaf

    Oregano

    Fresh ground pepper

    Worcestershire source

    Beef bouillon

    Garlic

    Corn

    [​IMG]

    [​IMG]

    It is a very thick stock that can be transformed into a stew or a soup.
     
    Last edited: Dec 1, 2012
  2. syrenn
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    syrenn BANNED

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    :ack-1:


    cocktail weenies?
     
  3. skye
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    skye Platinum Member Supporting Member

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    Delicious!

    can the beef be replaced with chicken? I don't eat red meat ... but otherwise it looks absolutely exquisite! :eusa_clap:
     
  4. Paulie
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    Paulie Platinum Member

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    That shit looks bangin.
     
  5. Paulie
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    Paulie Platinum Member

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    Oh god...just EAT IT.
     
  6. Connery
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    Connery BANNED Supporting Member

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    Thank you!!

    Of course it can!!! In fact, the chicken falls off the bone making a delicious blending of texture and taste.

    I talk about food and I get all happy...:D
     
  7. Soggy in NOLA
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    Soggy in NOLA Platinum Member

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    I've never photographed my gumbo... but here it is...

    2 large yellow onions, chopped
    2 stalks celery, chopped
    6 cloves garlic, chopped
    1 lb andouille sausage, sliced
    4 skinless chicken thighs, cubed
    1 carton Kitchen Basics chicken stock
    1 carton Kitchen Basics beef stock

    Sear the andouille and then transfer to a pot with the beef stock, simmer the cut up andouille in the beef stock till reduced by 1/2. Now sear the chicken in the fat from the sausage, remove from the pot. Make about 2/3 cup dark roux.. don't burn it! Then transfer the vegetables to the roux, cook on me heat, stirring constantly for about 10 minutes. Add the chicken stock and the beef stock and sausage. cook over low heat for about 3 hours. Remove the sausage, puree the stocks & vegetable in a food processor, add back to the pot and add the chicken, cook for about an hour.. When finished, remove from th heat, stir in about a tbspn of filet.

    DONE!
     
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    Last edited: Nov 30, 2012
  8. Connery
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    Connery BANNED Supporting Member

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    I don't have cock tails and I don't eat weenies either....butt, I will be posting seafood as this thread progresses. I have a dish that requires "hairy" clams and prawns.
     
  9. percysunshine
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    percysunshine Gold Member

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    Nobody does food better than a Nawlinian. The French Creole Cajin combo is unstoppable.

    .
     
    Last edited: Nov 30, 2012
  10. syrenn
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    syrenn BANNED

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    :lol:
     

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