Food & Drinks 2013

[aster]

I think Toms friend has a small orchid. Have not spoke to him about it yet.

Hi David Antony, : )

Thank you for the kind comments on my last dish.

I love the neat fruit 'basket' your neighbour placed on your door mat. He's a very nice person to think of you and the fruits are all looking very fresh and appetizing. Lovely gift.

I'm also glad that Tom's friend has an 'orchid' that actually blossom into peaches, apples, cucumbers and many other fruits imaginable. This orchid could be the answer to all questions about famine around the world. Scientists should investigate on Tom's friend's dear orchid. ( I think you meant an orchard but maybe there actually is a miracle orchid there which is worth looking into.)

Thanks for sharing.

--------------------------------

Hi Greg,

I love fish also and fish and chips are looking very appetizing. : ) You reminded me that I was missing on fish lately...

That's one nicely rounded home pizza indeed. : ) Looking very juicy with the rich cheese topping and the olive types. My favourite pizza is one that tolerates the embedding of many, many olives too. Taste of crisp pizza crust and olive make a tasteful mixture on the palate.

Thanks for sharing.

--------------------------------

Here you see LAHMACUN and SALGAM WATER that Birma had mentioned in a previous post of his. Salgam water is Turnip water when translated to English. It has a salty, sour taste and gets its colour from the dark red carrots that are thrown into the fluid during the fermentation process.

Lahmacun is the round, pizza-like flat dough covered with minced lamb and onions. Lahmacun is consumed with lots of green spices like fresh mint, parsely and many types of salad. Lahmacun is wrapped around these greens and eaten as a roll...mostly. There really isn't a certain rule to shapes and sizes, you can make and bake them to your liking.

I had no time to make my own lahmacun this time. These five were ordered from a restaurant and were not bad at all. The better and the more ingredients thrown in the making the neater it tastes. If I make my own some day, I won't hesitate to share them with you as well. : )

Thanks for sharing everyone,

Yildiz

[sury]

Very appeasing and appetizing shots, DA, Greg and Yildiz. Now I want to sit next to
my dinner with my camera. But I will get into trouble with the boss lady, I am afraid.

[Greg Beetham]

Sorry guys and gal, I’ve been away overnight gasbagging about astronomy, cosmology etc. thus incommunicado.
Thanks and yes DA the Pizza is largely homemade, but with a base you buy frozen from the supermarket, one brand does a reasonably good base, then you add the topping yourself.
Thanks Yildiz and Sury, those Lahmacun sound very nice with the minced lamb and onion etc. they look kind of like a pita bread pizza, they look quite wholesome. I’m not totally sure about the Turnip water, I’d probably have to try it and see.
I agree about having lots of olives (deseeded) on a pizza DA and Yildiz, I’m not sure about the black ones you get from the deli though, they taste nice as they did on that pizza but I saw somewhere on TV some brands of them are artificial now so you need to try to make sure (if you can) they are actually genuine olives.
(And yes the fish had to be carefully sliced down into smaller pieces from the one large slab, there was still enough of it left over for another meal)
Greg

[pakodominguez]

Sushi anyone?

[pakodominguez]

[aster]

Very appeasing and appetizing shots, DA, Greg and Yildiz. Now I want to sit next to
my dinner with my camera. But I will get into trouble with the boss lady, I am afraid.

Thank you, Sury. The trick is to take a shot just after the meal is served and then put the camera away in a bag or elsewhere in the blink of an eye while telling your wife how beautiful she looks today and that the meal is too fine to miss a photo chance...and think of all the complements it deserves from forum members.

--------------------------

The Gal here thinks that talking about galaxies out there is just fantastic way of passing the time. That's where we originally belong, the Cosmos.

The Lahmacun is very filling as you say. I am a bit sceptic that you'd like Turnip Water in your first try but it does have a way of growing on people that give it try. : )

Thank you, Greg.

--------------------------

Pako, what colourful display of Sushi! : )
At first glance, I thought they were cakes with colourful icings. They look very tasty.


Thanks for sharing,

Yildiz

[Greg Beetham]

You are so right Yildiz, millions of stars died before we could be borne, the periodic table needed to be manufactured first.

I have never tried sushi myself Pako even though my brother can make it, it does seem to be popular and those displays look very attractive, with a gourmet style.
Greg

[Birma]

This continues to be a delicious thread! Fabulous looking sushi Pako - almost looks too good to eat .

Your Lahmacum looks yummy Yildiz, and would be ideally complimented by the Salgam Water . It does have a glorious colour as well.

We are on holiday at the moment in Cornwall (SW tip of the UK) and I have been reminded of a further "tea"; the "Cream Tea". This has become the de facto term for one or two scones served with clotted (thick) cream and fruit (normally strawberry) jam, and a cup of tea. There is much debate whether the cream goes on the scone first or the jam . Here is a snap of the family enjoying a well earned cream tea after 'enjoying' the crowds in the village of Polperro.

Please excuse the Diet Coke and Ribena cartoon - it was very hot and so some additional refreshment was called for.

Next ... Cornish Pasties!

Nex 6 with SEL 16-50.

[sury]

Nice shot Andy. Captured the moment very "tastefully", I might add.

Sury

[Greg Beetham]

Birma I happen to be a scone, jam and cream connoisseur of sorts, (plenty of experience, quality testing etc.) and I’m sure the warm scone is buttered first then its’ the strawberry or plum jam followed by the cream, if you try a couple done that way you’ll look askance at any other method.
Greg

[sury]

Greg,
If the served scone is not warm (enough), will the butter and jam sequence still apply
or you will look at the scone askance and totally reject? Inquiring minds want to know.

Sury

[Greg Beetham]

Sury I’m sure you can ‘get by’ ok with a cold scone as I have done many times in the past without any regrets but a slightly warm one is even better. And yes the same sequence applies in both cases.
Greg

[pakodominguez]

I have never tried sushi myself Pako even though my brother can make it, it does seem to be popular and those displays look very attractive, with a gourmet style.
Greg

Yes, Sushi is very popular here. I think that, a food, it is OK, but not my favorite.
From a photographic point of view, it can be really good looking

[sury]

Crepes from a street vendor in Paris.

[aster]

Now that the experts settled the sequence of ingredients going on top of a scone in Cornwall, I can say that the scene and the town behind certainly makes one more hungry enhanced with the good weather out there.

Good photo with the cute family, Birma. Freshly warm scones, buttered and jammed just leaves a great taste in my mouth too. Imagination can actually get the taste buds working...like imagining lemon juice. : ))

Thanks for sharing.


--------------------------------

Pako, beautifully picturistic. The colour of the fish are beautiful. : ) They know just how to catch the eye, those Sushi makers and displayers.

Thanks for sharing.

--------------------------------

Sury, it must be enjoyable watching the guy putting everything neatly together. Did you actually buy one and enjoyed it while walking the streets?

The crepes are very big indeed. : ) More than a little filling, I'd say.

Thanks for sharing,

Yildiz