USVI-On-Line

pmk - your two posted pics are making my mouth water!!

Liamsaunt - that chicken picata looks divine. I know it was tasty!

canuchnyc - how was the puréed cauliflower? What a smart idea!!

I love the food porn thread. I need to start taking pictures of my food again.

spring/summer should bring more pictures.
in winter there's just no use. I have no light by the time dinner is ready!

mbw1024 wrote:I have no light by the time dinner is ready!

A flash or a tripod should solve low light problems.

Here's some super firey kung po shrimp .... scorchin'!



pmk

I could have a case of the lazy's!

Coden wrote:canuchnyc - how was the puréed cauliflower? What a smart idea!!

It was really, really good. It actually has some potato in it, too - about 2 cups of cauliflower and 1 cup of potato, plus seasonings. I can post the recipe later if you want.

mbw1024 wrote:I could have a case of the lazy's!

I've had a case of those before...nasty little buggers.

canucknyc wrote:

Coden wrote:canuchnyc - how was the puréed cauliflower? What a smart idea!!

It was really, really good. It actually has some potato in it, too - about 2 cups of cauliflower and 1 cup of potato, plus seasonings. I can post the recipe later if you want.

Please, and thank you!!

pmk wrote: Here's some super firey kung po shrimp .... scorchin'!

NO DOUBT! Look at those peppers! I'm so glad you found the food porn thread, we needed some new stuff to drool over!

Cauliflower Purée
1. Combine 2 cups cauliflower florets, 1 cup cubed Yukon gold potatoes, 1 cup water and 1/2 cup chicken broth in a pot, bring to a boil, and cook covered until potato is tender. Uncover and let stand 10 minutes.
2. Add 1/2 tsp salt, 1 1/2 tbsp unsalted butter, and 1/8 tsp (or more) cayenne pepper. Blend with immersion blender.

Nice looking shrimp! Share the recipe?

I use a tripod and I have a "daylight" bulb in my dining room which helps when it is dark. Since we usually eat around 8:30 PM, even in the summer I am often taking pictures with artificial light.

Here is a photo of the last thing I was able to cook before my oven gave up the ghost for good. It's Jack Bishop's Tomato-Mozzarella tart in a basil-garlic crust that we've talked about on this thread before. The little burned pieces are from where it got singed due to the stupid heat sensor breaking (again! and for the last time!) New oven for me next weekend!

<a href="http://www.flickr.com/photos/28539958@N00/5513915756/" title="tomato-basil tart by liamsaunt, on Flickr"><img src="http://farm6.static.flickr.com/5092/551 ... 1f7d0b.jpg" width="500" height="333" alt="tomato-basil tart"></a>

What model oven are you getting?

I'm planning a kitchen remodel this June and plan to upgrage all appliances. Thinking Miele induction cooktop, oven and speed oven .....

Oh, and I'm a sucker for flan.



pmk

Iagree, the shrimp look awesome and like our kind of dish. Would love the recipe as well

Ohhhhhhhhhh.....Flan. I LOVE Flan! Now my stomach is growling!

brenda wrote:Iagree, the shrimp look awesome and like our kind of dish. Would love the recipe as well

Ooof, I'm not good with recipes since I usually wing it. It's your basic stir fry.

The sauce:
3/4 c. chicken broth
1 tbs. oyster sauce
1 tbs. hoisin sauce
2 teasp. rice vinegar
2 teasp. sesame oil

1 lb. shrimp (marinate 15 minutes in tbs. rice cooking wine and 2 teasp. soy sauce.

Mush together in a small bowl:
3-4 garlic, 2 teasp. ginger and teasp. peanut oil

Stir fry shrimp and add peanuts and some hot chilis half way through. Remove to plate.

Stir fry diced red bell pepper, then at the end add the garlic/ginger/oil mixture.

Add shrimp, add sauce. Cook until thickened, then add some scallions and EAT


pmk

Thank you, Canucknyc for the cauliflower recipe. I've copied it and will give it a whirl.

And PMK, that shrimp looks awesome and perfectly cooked.

The flan...I could swim in it looks so delicious!!