Food & Drinks 2013

[Cogito]

Hmmm this thread's making me feel quite hungry. Tonight's fare will be ham with potato salad and coleslaw. No images as it's all from the deli... However if I HAD produced it I'd feel entitled to some chef's privileges which I do anyway.....

[pakodominguez]

Superb shots of chef Dominique Macquet and his cuisine Pako.

Thank you, thank you...
This is from another Ceviche restaurant, the Surfish Bistro in Brooklyn (http://www.surfishbistro.com/) amazing food also.
I got the Tilapia:

And my friend got Lamb, cassoulet like:

[Birma]

Some lovely looking dishes Pako, and great beer to wash it down from Tony

[Greg Beetham]

Thanks Birma, Mark and Pako, quiche makes a nice variety occasionally.
I was wondering if people eat out mostly these days, but it doesn’t matter, does it? A meal is a meal if it’s at home or out somewhere.

The beverages look interesting Tony, for someone who likes a beer after a hot day, like myself, or any kind of day actually.

Tilapia on the menu, that’s interesting, someone introduced them into the wild here and now they have been trying to figure out how to get them un-introduced, maybe they should just put them on the menu.
How spicy are the dishes Pako? Do they use much of the hot type?
Greg

[pakodominguez]

Tilapia on the menu, that’s interesting, someone introduced them into the wild here and now they have been trying to figure out how to get them un-introduced, maybe they should just put them on the menu.
How spicy are the dishes Pako? Do they use much of the hot type?
Greg

This dishes are for American people, so "mild" -but you can always get a hot sauce on the side

[aster]

Yildiz, thank you. The closest I came to a Turkish dish was a dish called Nohut Dürüm.
Couple of years ago I made the dish at a Thanksgiving party. That was a big hit and
everyone thought that was a very delightful variant to Hummus.

Sury

Hi Sury,

Congratulations on the success of your Nohut Dürüm. : ) I believe that Indian and Turkish cuisines have a lot in common. After your mention of Nohut Dürüm I had to run a search on the subject, because to be honest I never used Nohut/Chickpeas for dishes other than Hummus or Dolma/Stuffings or pilav/rice or just eating it as a snack after sprinkling some salt and cumin on top.

The dish in the photo which I made today is a tribute to your mention of Nohut/Chickpeas; I filled the dome 'köftes' with nohut, onion and minced meat sauteed in a pan. Dome 'köftes' / meatballs are actually made of fine ground dark bulgur and fine ground turkey fillet. The tradition is to use ground beef with no fat but I like white meat better sometimes.
Then I fried them and served.

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Greg, that's a good-looking quiche. : ) Quiche is not a frequent one in my kitchen but your entry can actually be a good incentive. : ) Thanks for sharing.

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Tony, good ones. : ) You know, this thread is not about making the food/dish yourself, you can take photos of any food you like, from delis is just fine.
Thanks for sharing.

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Pako, beautiful on the plate and I'm sure delicious on the palate. : ) Thanks for sharing your restaurant experiences. Fish and Lamb, both very appetizing and nutritious and nicely photographed too.

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Yildiz

[sury]

Yildiz,
Wow. That is something I should give it a try. Glad to be of help.
Talking about fusion, here is a very popular in my state in India, which is called
Chicken Manchurian. It is essentially boneless chicken morsels, deep fried
with soy sauce and Indian spices. Taken with iPhone at an Indian restaurant.

Here is one version of the recipe. http://www.food.com/recipe/chinese-chic ... ian-200726.

[aster]

Thank you, Sury.

I hope you try out this dish sometime.

I'll try CHicken Manchurian for sure. Certainly sounds like a Far Eastern dish. I like trying different spices myself and can tolerate some 'hot' sauces too,... for a little while at least.

Thanks for sharing,

Yildiz

[Birma]

More mouth-watering pictures - thank you Sury and Yildiz

[aster]

Thanks, Birma. : )


Yildiz

[Greg Beetham]

Thanks Yildiz, I’m enjoying looking at your exotic recipes, and Sury’s as well. (they are probably ordinary to you of course)
Greg

[aster]

Thanks Yildiz, I’m enjoying looking at your exotic recipes, and Sury’s as well. (they are probably ordinary to you of course)
Greg

Thank you, Greg.

Well, if you had been to Turkey or this part of the world you'd definitely realise that what appears as exotic recipes to you are actually food that can be found almost in every corner... but of course that corner better be one of the best or better be using good igredients and fresh produce at all times it serves or else. : ) It is in our culture as you say.

Looking forward to your contributions. : ) I hear from David Antony how delicious some of your recipes are.

Yildiz

[sury]

Technically this neither food or drink per se but it is the plant from which Tequila is extracted.

Agave Frond.




Here is a refreshing Fanta Orange Soda that is so popular in India. This is in Puerto Vallarta, Mexico.

[Greg Beetham]

Thanks Yildiz, I didn’t post a few tea time shots, one because I don’t think pork was looked on too favorably perhaps, and one night was a light tea, just a bowl of tomato soup followed by some eggs on toast, and last night it was a make your own chicken sandwich from a store bought BBQ chicken, one supermarket here has very nice stuffed BBQ chickens.
Tonight’s tea was Moussaka (the eggplant/mince version) it’s quite nice for a change.
I’m waiting quietly for my all-time favourite, Chicken Risotto (the one we have on the rare occasion we have it is done with cubed chicken fillets, Arborio rice, currants, coriander, minced chili, garlic, thin slices of red capsicum, some fried onion, and topped with a sprinkle of toasted halved or quartered Almonds). It is absolutely scrumptious, I’ll have to drop some subtle hints maybe.
Greg
Ps That’s something worth knowing Sury, (about the tequila plant, that I didn’t know before) the Agave plant sure is striking, any of the varieties would make a great garden ornament. The glass of Fanta looks inviting too, straight Fanta mind.
A700 KM28-75

[aster]

Hi Sury, : )

Good to see where Tequila comes from. Sort of looks like a pineapple in shape and looks.
Fanta orange is popular all around the world, I think. : ) When I lived abroad in some of the very hot Arabic countries we could see bottles of them resting in shreds of ice in giant plastic containers. The vender would almost hand them out to any passers by-mostly foreigners- that were about to faint because of the hot weather (50+ degrees Celsius during summer). I remember drinking many, many of them. They were very cheap there too.
But one couldn't see all those golden-domed mosques and places without the help of all those ice-cold Fanta bottles.

Thanks for sharing,


Hi Greg,

Finally something familiar to our region from Australia, Moussaka or Musakka in Turkish. : ) It's originally an Ottoman dish that is known by all countries with a coast to the Mediterranean.
Very impressive. I love eggplant dishes.

The plate looks very nice. Thanks for sharing.

You know you don't need to cut down on your entries just because there's pork in the recipe. Why should it be unfavourable in a Food & Drinks photo thread? There are no restirictions, really. If you thought that I or other no-pork eaters would frown upon that, then I must say that it is OK for you to share just anything with us.

I'm waiting quitely and patiently for the Chicken Risotto as well. With that recipe and these ingredients it sounds very special.

Thanks for sharing,

Yildiz