Food photos.
- Thread starter Bmhughes89
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The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
CarolPa
Executive Chef
rapeseed oil carol.i think you guy's call it canola oil your side of the pond?
it's a bit cheaper than sunflower oil over here & i find it has a higher smoking point too.according to the blurp on the side of the bottle it's also a healthier oil than sunflower...so important when you are deep frying last nights leftover pizza....!!
Canola oil is what I buy, other than olive oil. I buy it because I read the same health information. My husband loves fried food so I figure he might as well at least be using a healthier oil. I don't usually eat pizza, but I might like it deep fried!
Harry Cobean
Executive Chef
just kidding about the pizza....but it is a thought eh
??!!i also use it in dressings or if i'm making mayo...seems it even healthier than olive oil too
Harry Cobean
Executive Chef
powerplantop
Executive Chef
Something insane I made "Colombian style hamburger". When I was in Colombia they had all kinds of crazy sauces for hot dogs and burgers.
Hamburguesa Colombiana by powerplantop, on Flickr
Hamburguesa Colombiana by powerplantop, on Flickr
Looks good. So, what kind of crazy sauce(s) are on this one?Something insane I made "Colombian style hamburger". When I was in Colombia they had all kinds of crazy sauces for hot dogs and burgers.
Hamburguesa Colombiana by powerplantop, on Flickr
Harry Cobean
Executive Chef
+1 with you on that tax...if that's the way crazy looks in colombia i'm on the first plane out to the asylum!
Looks good. How did it taste? Is is good enough that you will give us your recipe?
It tasted very good Zhizara - but whether it was anything like an actual chowder is anyone's guess!
And I didn't really follow a recipe in the end - just softened chopped onion and finely diced potato in sunflower oil. (The finely diced potato was for thickening purposes as I didn't want to use flour). Then added some chicken stock, potato chunks, frozen sweetcorn and a little thyme and simmered gently til the potato chunks were cooked through. After that I added the crab chunks to warm through, some heavy cream and a good grinding of pepper. (And I threw some chopped parsley on top to make it look pretty.)
I imagine the chowder police are on my tail even as we speak!
It's beautiful, Katy...I'd ask for a spoon!
Harry Cobean
Executive Chef
good girl,nice job tooAs requested Harry!
!! keep 'em coming.the pics brighten up the threads no end & the food photo's thread is a great resource of ideas too imo!
powerplantop
Executive Chef
You can find the sauses here.
Colombian Fast Food Sauces Recipe - Video Collaboration with James Strange World of Flavor - YouTube
You will be glad you went, I loved the food in Colombia.
Harry Cobean
Executive Chef
tonights offering:28 day dry aged ribeye,seafood skewers,potato/baby avocado salad & cherry tomato/greek basil salad.surf 'n turf to you mate!!
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You've done it again Harry. Looks terrific and the steak is done just the way I like it.
I'm envious of your cress. I used to buy it that way in Denmark. I've never seen it here.
I'm envious of your cress. I used to buy it that way in Denmark. I've never seen it here.
Harry Cobean
Executive Chef
thanks tax,much appreciated
!!gotta foolproof(harryproof!)method for steaks.works every time no matter how thick or thin the steak is or what cut it is.think it was a marco pierre white tip.get your pan really hot.whack in your steak for a couple of mins to seal,turn & when blood starts to appear on the sealed side take the steak out of the pan & rest on a warm plate(the steak not you!!) for as long as the steak was in the pan.i cooked that steak for 4 mins total.the skewers took 2 mins each side to cook...bingo..works every time!the cress IS fab & only costs 50 pence/about 35cents? a punnet.i also grow it like i did when i was a kid...piece of wet kitchen towel or flannel,sprinkle with mustard & cress seeds,stick it on a window sill for a few days...hey presto you've got your mustard & cress!love it in egg mayo sandwiches too
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Addie
Chef Extraordinaire
It tasted very good Zhizara - but whether it was anything like an actual chowder is anyone's guess!
And I didn't really follow a recipe in the end - just softened chopped onion and finely diced potato in sunflower oil. (The finely diced potato was for thickening purposes as I didn't want to use flour). Then added some chicken stock, potato chunks, frozen sweetcorn and a little thyme and simmered gently til the potato chunks were cooked through. After that I added the crab chunks to warm through, some heavy cream and a good grinding of pepper. (And I threw some chopped parsley on top to make it look pretty.)
I imagine the chowder police are on my tail even as we speak!
That recipe sounds like a chowder to this New Englander. You used cream and potatoes for the thickening. What makes it a chowder is that your liquid consists mostly of cream or milk. It is the type of liquid that determines whether it is chowder or soup.
CarolPa
Executive Chef
Something insane I made "Colombian style hamburger". When I was in Colombia they had all kinds of crazy sauces for hot dogs and burgers.
Hamburguesa Colombiana by powerplantop, on Flickr
A Hamburger is usually one of my least favorite things, but I watched the video of that hamburger being made and I am definately going to make it soon. Not only did he put all three sauces on it, but he also topped it with some really yummy looking coleslaw that contained so many carrots it looked orange, and as a final topping, he used finely crushed potato chips. I don't know where I will get the columbian cheese he showed, but that's the least of my worries. The cole slaw and sauces make the burger IMO.
GotGarlic
Chef Extraordinaire
That recipe sounds like a chowder to this New Englander. You used cream and potatoes for the thickening. What makes it a chowder is that your liquid consists mostly of cream or milk. It is the type of liquid that determines whether it is chowder or soup.
Chowder is named for the type of pot it was traditionally cooked in on fishing boats - chaudiere or cauldron.
