Food and drink picture thread (362)
My favourate.
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whitelily1: Youmeus,
Hmm.. looks very delicious, i love red salmon !
You do have a hidden talent mr Chef
Is that grill salmon with terriyaki sauce ?
Hmm.. looks very delicious, i love red salmon !
You do have a hidden talent mr Chef
Is that grill salmon with terriyaki sauce ?
whitelily1: Oh its a plum sauce..looks like terriyaki.. maybe you can share your recipee with me ..mr Chef
Yes, it's a sweet plum sauce that's slightly sweeter than teriyaki but not quite as pungent. Adding the garlic rice stir-fry (or garlic quinoa stir-fry) gives it a pleasing undertone that blends in perfectly.I do this dish from memory but I'll write it down and send to ya.
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pisto should always have tomato and pepper and frequently onion, zucchini and eggplant.
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lifeisadream: No way José, i could ever eat any of those
I would go for savory better although there are some sweet things that i could have, maybe some other time I would post about it.
I would go for savory better although there are some sweet things that i could have, maybe some other time I would post about it.
figs immmm
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Now foods for the rich:
Caviar:
Mmmmmm..truffles, yum, yum
Caviar:
Mmmmmm..truffles, yum, yum
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Lonely1: Now foods for the rich:
Caviar:
Mmmmmm..truffles, yum, yum
I have never understood the enthusiasm over caviar, to me it's like eating black sea salt, same with truffle, had a real slice some years ago in Lyon, and thought it was okay but why the fuss, to me it is all about ego and saying, look what I can afford and you can't Caviar:
Mmmmmm..truffles, yum, yum
You get the same with wine, often people buy expensive wine because it is a way to show off, whereas a cheaper wine can taste much nicer and you can have twice as much
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rizlared: I have never understood the enthusiasm over caviar, to me it's like eating black sea salt, same with truffle, had a real slice some years ago in Lyon, and thought it was okay but why the fuss, to me it is all about ego and saying, look what I can afford and you can't
You get the same with wine, often people buy expensive wine because it is a way to show off, whereas a cheaper wine can taste much nicer and you can have twice as much
You get the same with wine, often people buy expensive wine because it is a way to show off, whereas a cheaper wine can taste much nicer and you can have twice as much
Hi Rizlared
Caviar is not always expensive well in Greenland it is not but people there seem not to care for it.
I do agree with you that food and wine do not have to be expensive to be good and delicious.
A question:
Would you happen to know of any type of bread in china that has some fish-shrimp flavor?
As a child my father used to take us to a port and we would be swimming at the sea shore for most of the day and for dinner time we would go to a Chinese restaurant (which I do not remember what food we had) but I do remember my father having some coffee with milk and some bread pudding type but with a fish-shrimp flavor. I wonder if that was just and adaptation of the Chinese cooks.
Thank you!
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rizlared: I have never understood the enthusiasm over caviar, to me it's like eating black sea salt, same with truffle, had a real slice some years ago in Lyon, and thought it was okay but why the fuss, to me it is all about ego and saying, look what I can afford and you can't
You get the same with wine, often people buy expensive wine because it is a way to show off, whereas a cheaper wine can taste much nicer and you can have twice as much
You get the same with wine, often people buy expensive wine because it is a way to show off, whereas a cheaper wine can taste much nicer and you can have twice as much
Well I have always heard about caviar but I have never eaten it. And..from the mouth of Google:
Traditionally, the term caviar refers only to roe from wild sturgeon in the Caspian Sea and Black Sea (Beluga, Ossetra and Sevruga caviars). Depending on the country, caviar may also be used to describe the roe of other fish such as salmon, steelhead, trout, lumpfish, whitefish, carp, and other species of sturgeon
I have had roe from other fishes and will admit that I like the crunchy taste. And for those who don't know where their truffles came from:
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2. Chateau Margaux 1787 – $500,000
...and what do we do with one of the most expensive bottle of wine..do we drink it or put it in storage and wait for it to reach $1,000,000
...and what do we do with one of the most expensive bottle of wine..do we drink it or put it in storage and wait for it to reach $1,000,000
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Lonely1: 2. Chateau Margaux 1787 – $500,000
...and what do we do with one of the most expensive bottle of wine..do we drink it or put it in storage and wait for it to reach $1,000,000
...and what do we do with one of the most expensive bottle of wine..do we drink it or put it in storage and wait for it to reach $1,000,000
That is obscenely expensive!
There is also another approach:
Getting x number of bottles of good wine that cost a few bucks and let it rest for 50 years to double its price
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Lonely1: Now foods for the rich:
Caviar:
Mmmmmm..truffles, yum, yum
Caviar:
Mmmmmm..truffles, yum, yum
Yuk
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lifeisadream: That is obscenely expensive!
There is also another approach:
Getting x number of bottles of good wine that cost a few bucks and let it rest for 50 years to double its price
There is also another approach:
Getting x number of bottles of good wine that cost a few bucks and let it rest for 50 years to double its price
I am not a wine connoisseur but I have been told that grape juice stored for 50 years will not turn into good quality vintage
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serene56: Yuk
I say the same thing about expensive things I cannot afford
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Lonely1: I am not a wine connoisseur but I have been told that grape juice stored for 50 years will not turn into good quality vintage
I am not a connoisseur either but a friend of mind is into the wine culture (she used to live in France because she got a degree there) and she gets some bottles of good wine (not expensive though) and store them in a cellar for a few years and those wine improve some.
On the wine.. subject
Recently I watched a documentary about how Sake is made and it is very interesting and sad at the same time because it is strong and there are other options so people are not drinking it and the tradition is being going down, they will need to innovate and do something with the Sake.
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Hmm.. looks very delicious, i love red salmon !
You do have a hidden talent mr Chef
Is that grill salmon with terriyaki sauce ?
Oh its a plum sauce..looks like terriyaki.. maybe you can share your recipee with me ..mr Chef