Post Your Food Photos !

[David M. Bueker]

Mine was yeast. I had gotten out of the baking habit for a while (work, work, work), so my sourdough starter actually died.

[Duane J]

Dump Cake.



And you were thinking it would be bread.

[Celia]

Duane, you're right, I was. What is a dump cake? It looks delicious - I love cakes with red fruits in it !

[Duane J]

What is a dump cake?

I imagine the cake has a real name but it is an old family recipe where you just dump in the ingredients then you cook it. There is no mixing to the recipe at all. Two people at work celebrated their birthdays today and that was their birthday cake. It tastes great!

[Celia]

Really, Duane? Not even the batter? I'd love to know how you did that...

[Duane J]

Ok this is the top secret family recipe.

1) Coat the cooking vessel with butter. We have used cake pans before but this works best with something that will make the dump cake a little bit deeper.
2) Dump in a can of drained Crushed Pineapple and spread it out evenly.
3) Dump in a can of Cherry Pie Filing and spread it out evenly.
4) Dump in a box of cake mix and spread it out evenly. We use just any old plain cake mix.
5) Take a stick of butter and cut it into think slices and completely cover the bread mix with them. This normally takes more that one stick of butter.
6) Dump in a half pound of Pecan Pieces and spread out evenly.
7) Cook at 400° about 40 minutes. I did 45 minutes last night and it was just a bit to much.
8) Cool and eat.

[Celia]

Too easy! Thanks Duane, I promise I won't tell anyone your secret recipe...

I'm astonished the cake mix cooks up, to be honest. That's very impressive. And no egg!

[Duane J]

Wait until you taste it. You can also use different fruit and pie filling combinations in the bottom section. Thanks for not telling anyone. The family would disown me if they found out.

[Mike Bowlin]

Today is Tuesday July 29th. Molasses pecan wheat buns for breakfast,

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todays bake.

[Cynthia Wenslow]

Mike, somehow my portion did not arrive on a plate in my kitchen at breakfast time. Your courier must have been delayed.

[Mike Bowlin]

Mike, somehow my portion did not arrive on a plate in my kitchen at breakfast time. Your courier must have been delayed.

You just can't get good help these days. I will fire them but in the interim I ate them all !! Just make some buns with raisans, pecans, molasses, marsala, egg, evoo, bsugar and wheat flower and they will be ready for your breakfast.

[EY Han]

This is my first attempt at making "Nehng Myuhn" - a Northern Korean based buckwheat noodle cold soup base type dish:

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I cherish my Mom's early dating stories with my late Dad who is recalled to have dressed a certain way in a certain type of jacket that is still in our house, and he so scrumptiously "chowed down" on this dish on one of their first/their very first date at some small specialty place.

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This is Avi Hein, an old friend and also a immigrant from Strat's Place. His evaluation of the dish is that it is "strange." He also has a "Israeli Wine Blog 2.0 - Hakerem blog."

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This is the newly released Galil Mountain Barbera, 2006 (this week; their first), which is excellent and reminds me much of the Hagafen Napa Valley Pinot Noir in many ways:

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Best wishes,
E.Y.

[Cynthia Wenslow]

Thanks for the photos, EY! I'm not sure Avi is so thrilled about having his photo taken.

[EY Han]

Thanks for the photos, EY! I'm not sure Avi is so thrilled about having his photo taken.

Hi Cynthia,

Actually, he agreed that this is one of his better photos…

- E.Y.

[Celia]

EY, I love buckwheat noodles! I've only ever had them Japanese style, but I actually think they're very nice cold. Thanks for the interesting photos!

[Cynthia Wenslow]

Less topping sugar next time. I should have gone with my instincts instead of following the recipe!

[Stuart Yaniger]

C, beautiful! I could eat that.

EY, that dish resembles zaru soba. This is not a bad thing! What does that say on his t-shirt? Alban?

edit: That's not a final N. Maybe a G? Albag? Or initials. Damn, my Hebrew is rusty!

[Christina Georgina]

E.Y.,

Very interesting. I think I see buckwheat noodles, hardboiled egg, shredded zucchini and ? nori. What is the flavor profile of the broth ?

[Celia]

Cynthia, you can't post such a gorgeous picture and not give us a description!

[Celia]

We bought.... a box of pink lady apples..

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... a bag of the purplest potatoes, even though they were called "Royal Blues"

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... 30 eggs less than 72 hours old...

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... and half a box of mandarins...

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... and some sugar snap peas, and some bok choy, and some strawberries, and some kiwi fruits, and a big bag of long red chillies! Bring on the weekend!!

[Christina Georgina]

Zucchini noodles

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[Cynthia Wenslow]

That looks good, Christina!

Celia, we want to see everything you make from all that yummy produce.

[Christina Georgina]

My vegetable garden.....

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Scarlet runner beans

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Corno di torro - waiting to get red

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[Celia]

Christina! What a beautiful garden!! I love how it's so neat and contained.

Here's a photo of Spanish saffron that a friend brought back from Spain for us:

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