Sidebar Sidebar
Become a MacRumors Supporter for $50/year with no ads, ability to filter front page stories, and private forums.

Food, Glorious Food

Got this hot chocolate at Cafe Reissue in Harajuku. The artists at this place will turn practically any image you show them into latte art, all by hand. You can choose between 3D designs like mine; or if you opt for 2D latte art, they can go super detailed, even off of photos. You can see more of the artist who did my cocoa on their Twitter. Very impressive stuff!
56E506FA-EA61-4F19-852D-FD8E7CCDCE81.jpeg
 
  • Like
Reactions: anika200 and tranceking26
This time of year, for a few more weeks, wild garlic is in season; the leaves (ramsons) are wonderful in green salads, or steamed (with spinach, kale, or chard), and they make an amazing pesto. Then, as the season progresses, the leaves coarsen, their flavour becoming far stronger, while the stem strengthens and produces a bulb of fresh, new season's 'wet' garlic for a few weeks.

While I love pesto - the standard, well-known pesto (basil leaves, pine nuts, olive oil, crushed garlic, and grated Pecorino Romano or Parmiginao Reggiano cheese) - fresh wild garlic pesto is sublime, and is well worth seeking out while it is still in season.
 
Last edited:
  • Like
Reactions: adrianlondon
Scepticalscribe said:
This time of year, for a few more weeks, wild garlic is in season; the leaves (ramsons) are wonderful in green salads, or steamed (with spinach, kale, or chard), and they make an amazing pesto. Then, as the season progresses, the leaves coarsen, their flavour becoming far stronger, while the stem strengthens and produces a bulb of fresh, new season's 'wet' garlic for a few weeks.

While I love pesto - the standard, well-known pesto (basil leaves, pine nuts, olive oil, crushed garlic, and grated Pecorino Romano or Parmiginao Reggiano cheese) - fresh wild garlic pesto is sublime, and is well worth seeking out while it is still in season.
Click to expand...

Absolutely agree with you on the wild garlic pesto! I've tried it in past years, and it brings a whole new depth of flavor compared to traditional pesto. Just thinking about it makes me want to forage for some this weekend!

Speaking of which, I have a special recipe that you might enjoy. I love making burgers with pesto. I usually get my burgers from Costco, specifically those Kirkland ground beef patties, they're just delicious. I spread a generous layer of the wild garlic pesto on the patties and grill them. The pesto gives the burgers this incredible garlicky punch, and the juice from the meat mingles with it in the most delightful way.
 
Last edited:
  • Like
Reactions: anika200, adrianlondon and Scepticalscribe
dwfaust said:
I spent the day smoking pork butt for pulled pork. We have a get together tomorrow afternoon, and I was asked to smoke the meat. My smoker magically turned 14 pounds of raw pork into 10 pounds of delicious, smoky and flavorful pulled pork... will sauce it up, put it on a bun with a scoop of coleslaw and feed my inner foodie.

View attachment 2245199
Click to expand...

Looks Great, wow, nice.
I have found that no matter what I do pork butts always take about 12-15 hrs to actually get cooked well. You really do need to get to a solid 190, the longer it lingers in the 160 range the more broken down the collagen will be.
 
  • Like
Reactions: Scepticalscribe
anika200 said:
Looks Great, wow, nice.
I have found that no matter what I do pork butts always take about 12-15 hrs to actually get cooked well. You really do need to get to a solid 190, the longer it lingers in the 160 range the more broken down the collagen will be.
Click to expand...

Yes... this was almost an 11 hour cook... started at 225º F until it reached internal temp of 160º F ... then moved it to a racked pan with apple juice and covered tightly with aluminum foil... kicked the temp to 300º F and cooked to internal temp of 195º F. As with most smoking and BBQ, low and slow is the key to render the marbled fat and break down any collagen. I tend to get anxious at about the 9-10 hour mark as the temperature tends to stall... but patience is always rewarded.
 
  • Like
Reactions: Scepticalscribe and anika200
anika200 said:
Yes smoked it here at the house, it is pretty amazing if I do say so myself. We finally got hooked up with a great fish monger and can now get really fresh seafood, in this case a whole side of Scottish Salmon.
Click to expand...
Wonderful.

Do you smoke any fish other than salmon?

Such as trout, or eel, for example?

I love (good quality) smoked fish, especially at this time of year.
 
anika200 said:
Baked a country loaf today. Now I just need to figure out what to spread on it, hmmm or I could drag it through some potato soup which is on tomorrows dinner menu.

View attachment 2327927
Click to expand...
That looks absolutely amazing; do enjoy.

Any sort of almost liquid cheese - Gorgonzola Cremosa, or ripe seasonal Brie, or an Époisses with dreams of world domination - would all work well here, as would baba ganoush (baba ghanouj), hummus, or, yes, for that matter, a good potato soup, or any good vegetable soup.
 
  • Like
Reactions: anika200
Scepticalscribe said:
That looks absolutely amazing; do enjoy.

Any sort of almost liquid cheese - Gorgonzola Cremosa, or ripe seasonal Brie, or an Époisses with dreams of world domination - would all work well here, as would baba ganoush (baba ghanouj), hummus, or, yes, for that matter, a good potato soup, or any good vegetable soup.
Click to expand...
Great suggestions, next time I will plan ahead and have some nice cheeses here.
 
  • Like
Reactions: Scepticalscribe
anika200 said:
Great suggestions, next time I will plan ahead and have some nice cheeses here.
Click to expand...
That bread looks wonderful.

Mind you, for breakfast, it would be lovely with a good artisan jam (apricot, perhaps?), the sort of jam that is high in fruit, or has a high fruit content, - or raspberry - and low in sugar, and butter.

And, also for breakfast, that bread would be wonderful with free range, organic eggs (irrespective of whether they were fried, poached, scrambled).

I am fantasising as to what I would choose to have (to serve) with such delicious bread; it looks like some of the amazing breads (which invariably taste divine) that come from the French bakery I visit weekly.

Anyway, do enjoy.
 
Interesting Zatar bread I made today, really good flavor and chew and crust so all good, the bad is the recipe was totally ad lib with sourdough starter, turmeric, potato flakes, wheat germ and never to be made again.

PXL_20240323_211225210.jpg
 
  • Like
Reactions: Scepticalscribe
Baked a loaf of whitish bread, had some whole wheat. No yeast added, just my starter (sour) and what was picked up from the left over Blue Moon Belgian White that I used for the water. Could have been proofed longer and slower but for some reason I rushed it into the oven. Taste/crumb is very good, a little elastic which makes great toast and sandwich too.


PXL_20240528_185045451.jpg
 
  • Like
Reactions: shadow puppet, Scepticalscribe and decafjava
You must log in or register to reply here.
Register on MacRumors! This sidebar will go away, and you'll see fewer ads.
Top Bottom
Back