FOOD! You're food science professionals. So post yer food!

So post yer food!

My newest favorite thing is my wood fired oven (dome style, cast refractory concrete) and while it's time consuming to get ready, it makes awesome food.

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Some of you have to have pics of food on your phones or other thingies. 

Show us what ya got!

(you can post the food safety plan for them later)

MORE FOOD!

Oh man, JPO, that oven looks amazing! Also, did you make enough pizza to share? Haha.
I usually go all-out when I'm baking...

(How does one upload photos? I'd like to show off my wicked cookie skills)

The food looks great, you can't beat home baked, the smell, the taste. Mmmm. :drool:

Christina, I guess the image upload is kinda hidden away if you're not familiar with it. In the screen capture below I highlighted the button you need to click and then I think you should be able to manage it from there.

Regards,
Simon

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Alright, feast your eyes upon my great nacho and cookie skills! 

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^There were more cookies than that. I made them for 4 shift's worth of employees for our Christmas party.

-Christina

PS. My food safety plan is "The food is safe in my stomach."

Looks like a well balanced meal to me Christina. :lol:

Christina, those are some fine looking cookies. 

Nothing quite like home made flour tortillas (sorry corn tortilla purists, I'm a heretic).  Think I ate 4 of them right off the comal with some butter.

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I do cook 99.5% of our family's meals, and most of them are from scratch (because I'm a masochist).

I'm pretty sure I have more pics of snacks to share.

JPO,

Your wood oven looks like a perfect place to and even better dish, a Colombian tradition called "Lomo al Trapo" (Charcoal Beef Tenderloin, or more literately "Rag-Wrapped Tenderloin")

Take a look here for the recipe: http://southamerican...mo-al-Trapo.htm

And here for some pictures: http://www.bing.com/...c=6-13&sp=-1=

JPO,

 

Your wood oven looks like a perfect place to and even better dish, a Colombian tradition called "Lomo al Trapo" (Charcoal Beef Tenderloin, or more literately "Rag-Wrapped Tenderloin")

 

Take a look here for the recipe: http://southamerican...mo-al-Trapo.htm

 

And here for some pictures: http://www.bing.com/...c=6-13&sp=-1=

That looks really quite good. 

May have to give it a shot later.

JPO

A few of mine

Marshall

A few of mine

 

Marshall

Do you use round steak to make your jerky? And how do you get it to slice so thin?

This thread is really making me hungry...

London Broil. Partially frozen and sliced on an electric slicer.

Marshall

A few of mine

 

Marshall

Bacon is on my list of things to do. 

I'm really just getting started playing with cured meats at home.

I make lots of jerky and I generally use top round when it's on sale.  I'll buy 3 or 4 roasts, slice them thin by hand (usually after chilling in the freezer, marinade, and use a heated dehydrator thingie to dry/cook them.  

Are tortillas fattening JPO? They look good.  I've always wondered whether they are better for you than bread; or should I say not as bad for you as bread.

I can see some of Marshall's meat goods rolling up nicely in them.

Are tortillas fattening JPO? They look good.  I've always wondered whether they are better for you than bread; or should I say not as bad for you as bread.

 

I can see some of Marshall's meat goods rolling up nicely in them.

Fattening? 

Well, tortillas have a decent amount of fat in the, but they are reasonably low in calorie content.  I think they are something like 80-100 calories each depending on how much fat you use (traditional fat is lard) and how big a portion you use for your tortillas.

JPO

chicken pastilla

chicken pastilla, and bread 

chicken pastilla, and bread 

Dat looks awesome!

Here is what I like to cook.

Here is what I like to cook.

Ooooh! Flan! I love it. I'm not very good at making it (yet), but I'm very good at eating it. :-D

Here is what I like to cook.

Oh God, but I love tamales.

Back in the day when I lived in Texas, every payday a nice little lady who was one of the line worker's Aunt's would show up with huge igloo coolers of hot tamales. 

I forget what she sold them for, but they were dirt cheap and they were awesome.  You opened the cooler, steam rolled out, and she handed you however many you had paid for. 

I got some nearly every payday.

JPO,

Unfortunately, Tamales are a Mexican Dish. These are Puerto Rican Pasteles and the filling is made out of Ground Green Plantains. In Panama, they  make something similar called Tamales or Ayacas..

San Antonio Texas is where the make  the best Mexican Tamales.

JPO,

 

Unfortunately, Tamales are a Mexican Dish. These are Puerto Rican Pasteles and the filling is made out of Ground Green Plantains. In Panama, they  make something similar called Tamales or Ayacas..

 

San Antonio Texas is where the make  the best Mexican Tamales.

I'm cool with pasteles as well.  Never had anything NEAR as many, but the ones I have had were excellent.

I think that the basic formula of:

take savory stuff.

Smoosh into a wad of masa.

Wrap in a veggie leaf.

Steam.

Shove into food-hole in your face.

is a winner, regardless of the specifics of the culture. 

It's similar to the nearly universal dumpling procedures found all over the world (dough, put wad in middle, cover with other dough, then cook one of several ways).

JPO

Pork ribs. 

Rubbed with a pretty typical dry rub (salt, pepper, garlic, onion, clove, chili, paprika, brown sugar)

Smoked for 4.5 hours over charcoal and hickory wood chips.

Sauced at the end and allowed to set for 30 min in the smoker (makes a nice glaze on the meat).

It's good stuff.