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08-13-2008, 12:10 PM
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#11
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Chef Extraordinaire
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
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Quote:
Originally Posted by Andy M.
Please stop now. I have been wandering around the kitchen and pantry looking for something to eat for lunch later. No luck. You're not helping.
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soRRy  If I could beam you a sandwich I would!
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kitchenelf
"Count yourself...you ain't so many" - quote from Buck's Daddy
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08-13-2008, 12:23 PM
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#12
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Master Chef
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,399
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Summer on a plate for me includes fresh tomato, with a touch of salt, fresh cucumber slices, cold of course, sweet-ripe cantelope, watermellon, blueberries, wild raspberries, and brook trout, pan fried of course. Oh, and don't forget the corn-on-the-cob, fresh from the fire.
Seeeeeeya; Goodweed of the North
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“No amount of success outside the home can compensate for failure within the home…"
Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.  - http://gwnorthsfamilycookin.wordpress.com/
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08-13-2008, 12:31 PM
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#13
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Executive Chef
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
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Mint pea soup.
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08-13-2008, 12:44 PM
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#14
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Senior Cook
Join Date: Aug 2005
Location: East Central Kansas
Posts: 499
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Summer on a plate to me is fresh vegetables like green or wax beans, corn, tomatoes, cucumbers.....you get the picture!
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08-13-2008, 01:33 PM
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#15
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Sous Chef
Join Date: Oct 2007
Location: Houston TX
Posts: 503
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Quote:
Originally Posted by Goodweed of the North
Summer on a plate for me includes fresh tomato, with a touch of salt, fresh cucumber slices, cold of course, sweet-ripe cantelope, watermellon, blueberries, wild raspberries, and brook trout, pan fried of course. Oh, and don't forget the corn-on-the-cob, fresh from the fire.
Seeeeeeya; Goodweed of the North
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That looks like the perfect summer meal to me, especially the brook trout. Haven't had any for years.
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08-13-2008, 01:44 PM
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#16
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Executive Chef
Join Date: Dec 2006
Location: Long Island, New York
Posts: 2,845
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I always know what time of year it is, when Im having pasta, garlic , oil, fresh tomatoes and basil from the garden a few times a week.
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08-13-2008, 02:02 PM
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#17
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Executive Chef
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
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Quote:
Originally Posted by simplicity
That looks like the perfect summer meal to me, especially the brook trout. Haven't had any for years.
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Ahhh. A nice Rainbow Trout fried in a little butter.
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08-13-2008, 03:26 PM
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#18
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Executive Chef
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,557
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Summer definitely speaks of tomatoes, especially when paired with other bright flavors. This is tomato trio I did from last summer.
(L to R)
Vine Ripened Tomato Gazpacho with a Sourdough Crouton
Marinated Heirloom Tomato and Dungeness Crab Salad
Chilled Tomato Consomme with Spanish Olive Oil
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"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
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08-13-2008, 03:26 PM
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#19
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Executive Chef
Join Date: Oct 2004
Location: ...lala land..............
Posts: 3,695
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seeing this on a plate could make my motor run.
KE, is that a wooden wine bottle pepper mill I see in the background
__________________
...Trials travel best when you're taking the transportation known as prayer...SLRC
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08-13-2008, 03:29 PM
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#20
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Chief Eating Officer
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
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Quote:
Originally Posted by ironchef
Summer definitely speaks of tomatoes, especially when paired with other bright flavors. This is tomato trio I did from last summer.
(L to R)
Vine Ripened Tomato Gazpacho with a Sourdough Crouton
Marinated Heirloom Tomato and Dungeness Crab Salad
Chilled Tomato Consomme with Spanish Olive Oil

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I remember when you posted this one last year. I think this was one of my favorites that I have seen you post. It couldn't have anything to do with there not being any spit...I mean foam on the dish.
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