Food Pr0n!

[Jacca5660]

Incorrect, I am not a douche.

OUCH!!

[Wizzard419]

Yeah, I said it.

[Wizzard419]

Tonight since it's oddly cold out and the start of Oktoberfest I thought Jägerschnitzel, Spätzle, and red cabbage would be in order.

[Amy]

Ok, totally not tempted by this one...I am a bad German
Come on...show us the yummy beer that went with the dinner!!!!!!!

[Wizzard419]

I didn't take a photo of the bodington's but there is beer in the gingerbread. How could I forget the cake?



The best part about the Gramercy Tavern Gingerbread is that it requires you open a beer and not use all of it in the cake.

[Amy]

Gasp! A Bodington?! Mmmmmm!
The gingerbread looks pretty tasty too It is a nice bonus when there is leftover liquor looking pitiful on the counter after you pour what is needed into the mixing bowl!!
What is that on the side ~ please say it isn't creme fraiche!

[Wizzard419]

Just unsweetened whipped cream (should technically say "whipped cream" and call the other stuff "sweetened whipped cream")

Others really need to post their food pr0n here, everyone loves amature stuff.

[Mousekedude]

All I want to know, Wizzard, is what planet you're from.
I mean that as a total compliment, by the way. How in the world do you find the time to get so into food like that? Are you a professional chef? I didn't think you were, based on your other posts, but now I wonder....
We are so totally foodies, but we don't have the time for it on our own. But when we watch Iron Chef, we both get totally psyched... like, "yeah, we could do that...." Last night the mystery ingredient was Barracuda.... rock on!

[MmeLeota]

Jacca, I LOVE the "Chewbacca" bread!!! I'll have to remember that one!

Ok, my poor tummy can't take anymore!!!! It's dinner time and I'm so hungry!!!

[Wizzard419]

All I want to know, Wizzard, is what planet you're from.
I mean that as a total compliment, by the way. How in the world do you find the time to get so into food like that? Are you a professional chef? I didn't think you were, based on your other posts, but now I wonder....
We are so totally foodies, but we don't have the time for it on our own. But when we watch Iron Chef, we both get totally psyched... like, "yeah, we could do that...." Last night the mystery ingredient was Barracuda.... rock on!

Question 1)Not answering

Question 2) All of it stems from too much travel. Since I had to do a lot of it for research I would also travel with a journal so I could write down recipies at resturants from really good dishes, or the chef would write them down if they were feeling kind. The collection built up and it's always nice to have. As for the time to make the foodsuffs, it's all about the prep work and knowledge. If you know what you're doing it comes easy, plus you know what can and can't be done during inactive times.

Question 3) Not a Chef, wouldn't want to be, too hot and too many people with knives.

Statement 4) I do have an immersion circulator but haven't bothered with iron chef stuff, I'm trying distilation using it.

[Mousekedude]

Yeah, I'm wondering where I can get ahold of one of those big containers of liquid nitrogen, myself....

[Wizzard419]

Airgas is the best bet.

[Mousekedude]

Airgas is the best bet.

Now, how did I somehow just know that you would have an answer for that..?!

[Wizzard419]

Don't ask questions you don't want the answer to.

[Mousekedude]

Don't ask questions you don't want the answer to.

Of course I appreciate the answer. But rhetorical questions don't require an answer... it's just funny when they elicit one anyway.