Post Your Food Photos !

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!

Hi Stuart,

I think the shirt says "Albany"; the last letter definitely is a Y.

I've heard had nor heard of zaru soba, but I could see how some aspects of the dish could look slightly like "Nori Soba," a dish which I also love to make. I have totally different noodles for Nori Soba, which have Sweet Potatoe flour in them, and because my Mom found other Nori Soba noodles that have the same ingredients yet taste just as bland as all the rest of them, she thinks that there is starch or something extra in the noodles that I use. I'll have to take a picture of that package sometime later on…

Best wishes,
E.Y.

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

Hi Christina,

The broth in its traditional form is a clear oil based very spicy mustard flavor. The flavor is somewhat vegetal and refreshing, as it is served cold. The shredded vegetable is cucumber, as sauteed [shredded] zucchini probably better for a Soh Myuhn [Noodle] (wheat based) dish. Furthermore, you are absolutely right on the money for the cut up Nori pieces…

Best wishes,
E.Y.

Today's fougasse:

fougasse 002.jpg

[Jenise]

My first pate en croute:

DSC03386.JPG

This combined classic French technique with the soul of Santa Fe: two layers of tequila-soaked quail breast (the decoration on the crust are feathers) layered into a spicy pork forcemeat and wrapped in a cilantro-cumin crust. I served this sliced with a salsa fresca of diced avocado and garlic in olive oil and lime juice and steamed black truffle tamales (which I also made).

That looks beautiful, Jenise! I love the feathers.

(Bill posted a photo of this plated in the thread in the Wine Forum.)

Yumm!!

[Jenise]

That looks beautiful, Jenise! I love the feathers.

(Bill posted a photo of this plated in the thread in the Wine Forum.)

I was really pleased, and I learned a lot making it. Or should I say, them: I made a dummy version earlier in the week (tasty and fully seasoned, but made with chicken tenders in place of the more precious quail, for instance) in order to have a chance to get a grip on the overall technique and troubleshoot and remedy any issues for the final version. One of the participants proclaimed it "the best course in the history of Terrine dinners"--and it was probably the black truffle tamale I served with this terrine that put me in the running for such praise. The terrine was good, but the tamale? Oh my.

Oh well done, Jenise!! I love the feather detail on the top..

[quote="celia"]Today's fougasse:

quote]
Looks so good I can taste it !!

My first pate en croute:

This combined classic French technique with the soul of Santa Fe: two layers of tequila-soaked quail breast (the decoration on the crust are feathers) layered into a spicy pork forcemeat and wrapped in a cilantro-cumin crust. I served this sliced with a salsa fresca of diced avocado and garlic in olive oil and lime juice and steamed black truffle tamales (which I also made).

Wow thats a great looking dish. Difficulty plus 10 but i'll bet it was worth it.

Sure was. I'm a little mad at myself for not photographing it again when I removed it from the form but I took this shot at home just in case I didn't get another chance later, and for basic travel insurance I didn't want to remove it from the form until I got to Bill's house.

Absolutely beautiful and sounds spectacular. Especially, the Tamales!

I had some down time during class today and whipped up a few loaves of bread with some of my leftover oatmeal. I actually had oatmeal leftover from a couple of days so it all went into the dough. It's a great use for leftover oatmeal. These loaves had two different kinds of oatmeal in them: cardamom/prune/vanilla and cinnamon/raisin/peach/vanilla.







rwj

Gorgeous, Robert.

Indeed! Beautiful work, Cowboy!

Robert I love how it looks.

Thanks you three. It's tasty, too, and makes divine French toast. I love to braid loaves. It is, perhaps, one of my favorite baking activities beside kneading.

rwj

I love poking my fingers into oiled focaccia to make holes.

(I just said that to get Stuart excited..)

That's funny. I love poking my fingers into oiled wome...oops, wrong forum.

rwj

ROBERT!! LOL!

Your bread looks amazing!! I am so impressed with all of you bakers!

[David M. Bueker]

Robert,

Have you ever done 5 or 6 stranded braids? I used to know how, but alas I have forgotten due to lack of use.

Yes, David, I have done them. I usually just go for three, though I am not sure why. I don't find more braids any more difficult but I do think that when you get past 5 it can start to look kind of messy. I'll do some again soon, maybe Thursday, and post photos.

rwj

I love poking my fingers into oiled focaccia to make holes.

(I just said that to get Stuart excited..)

You missed and got Cowboy instead.

Tonight's dinner - Angus beef burgers on homemade buns. Our local supermarket has started stocking these at a great price - 200g patties (about 7oz) for $2.50 each, and they are really lean yet tender. My dinner only had half a patty in it - a full one is about 4cm (1.5") thick!

burger 002.jpg

Tonight's dinner - Angus beef burgers on homemade buns.

Nice!

What kind of cheese is that?