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The We are Here challenge on February 28 2014 was: Vegetable Art
The beginning of a mysterious obsession.
Lighting: 1 SB600 1/8 left, 1 YN560-III 1/8 right, wireless triggers
Miniature Thanksgiving dinner. Everything hand molded from gumpaste or fondant. Real candles in gumpaste candle holders. Damask stenciling on fondant tablecloth.
This cake measured 12x6 inches. First time I'd ever set a table with a pair of tweezers!
“I eat leftovers with mash potatoes
No more candlelight, no more romance
No more small talk when the hunger stops”
Here's a look at my first plate from the buffet at Loretta Lynn's Kitchen in Waverly, Tennessee. It's along I-40 about 45 minutes west of Nashville. The food is awesome. $10.99 for the buffet. Worth every penny and then some.
2011.06.30
For my birthday dinner, Margaret made me chicken fried steak with cream gravy and mashed potatoes. It was awesome! The steak was tender with a crispy crust. The gravy was creamy and peppery. The potatoes were lumpy and had skins mixed in. Total gut bomb but so worth it on my birthday.
This is a meal that Margaret does not enjoy at all, yet she made it just for me. She really does love me. She did make herself a nice chicken salad, so she didn't have to eat this. :)
Enjoy the meal! * Bon Appétit! * Eet smakelijk! * ¡Buen provecho!
Dieses leckere Essen gab es vergangene Woche auf dem Balkon:
Frische Bratwurst, Rotkohl und Kartoffelpüree - soooo lecker, vor allem die Bratwurst!!!
***
This tasty meal was served last week on the balcony:
Fresh bratwurst (*), red cabbage and mashed potatoes - sooo tasty, especially the bratwurst!!!
(*) fresh in this case means that the meat is raw and the saussage has to be cooked (fried) on the very day whereas for example Thuringian bratwurst is already cooked and can be stored in the fridge for some days
Happy Thanksgiving to the Americans! This was a meal I put together partly from tutorials, partly from my own imagination. It consists of a turkey (center) with veggies and stuffing, a larger cornucopia (for decoration), two gold candlesticks (also decor), corn, green bean casserole (with mushrooms), mashed sweet potatoes (with marshmallows), salad, pumpkin pie, a pumpkin, mashed potatoes, bread rolls, and apple pie. The ones I used tutorials for (Gardenof imagination on YouTube) are the corn, mashed potatoes, pumpkin pie, apple pie (sort of), and some of the turkey. For the turkey, I looked at Gardenofimagination's turkey and Sugarcharmshop's cooked chicken and combined the two. I made everything except the table (which I painted) out of clay.
My wife prepared turkey, sweet potato casserole, cream style corn, green bean casserole, turkey, stuffing, mashed potatoes and gravy.
3 Pierogies, Kielbasa, Stuffed Cabbage, Bigos, and Potatoes as served at Lomzynianka (646 Manhattan Ave., Greenpoint, NY)
Prep time: ~5 minutes
Cooking time: ~ 20 minutes
Rating: Awesome (5)
Ingredients:
- Green Giant green beans (can)
- Mashed potatoes (instant)
- Pork chops, 1/2 thick
- Hellman's Dijoinnaise Mustard
- Goya Adobo seasoning (hispanic seasoning)
- 1 yellow onion, sliced
Recipe:
- Heat frying pan to medium heat with 1 tbsp of oil
- Coat pork chops liberally with seasoning and dijonnaise
- Add sliced onions to pan, caramelizing for 4 minutes (stir frequently)
- Add pork chops, cook on each side till browning (turn once), while still stirring onions, serve when done.
Heat green beans in microwave safe dish for 2 minutes, drain, serve. Mashed potatoes however you prefer.
So fängt das Jahr zumindest kulinarisch gut an:
Lachsfilet an Kartoffelpürree und Eisberg-Salat. (Handy-Foto) /
A good culinary beginning of the year:
filet from salmon with mashed potatoes and iceberg lettuce. (Mobile shot)
Free Photos – Roast (meat) Food
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Roast pork, yorkshire puddings, mashed potato, roast potatoes, carrots, brussel sprouts, leeks, stuffing, gravy. And a piece of crackling.
Hearty Midday Fare: pulled pork, black-eyed peas, coleslaw, green beans, whole baby beets, stewed tomatoes and mashed potatoes with gravy.
With broccolini, french beans, biscuits, mashed potatoes, turkey, chickpea salad, beets and yams in orange sauce. Some of the dishes were in the kitchen, due to Liz's small table.
One thing that you will never hear passengers coming off the Sand Dollar dive boat saying - "I'm so hungry!" The prepare five full meals a day with snacks in between. No joke. Most of it is good old fashioned american comfort foods - pancakes, eggs, sauasage, hashbrowns, danishes, and muffins and fruit for the two early morning meals, chili, stew, roast chicken, chiken wings, burrito and taco night, spaghetti night, baked ham and mashed potatoes, etc, etc ,etc, etc
This nights dinner offered steak, grilled chicken, mashed potatoes, gravy, garden salad, and steamed mixed vegetables (with choclate cake and rainbow sherbet for dessert later).
Fiveways Roast Lamb AUD36
with anchovies, capers, mash
For mains, Julia had the other special, Fiveways Lamb roasted on the bone, with anchovies, capers and creamy mashed potato. The lamb was tender, moist and very flavoursome. All it needed was a drizzle of the roasting juices and the occasional salty hit of anchovies or capers. Together with the comforting buttery mash, this simple dish was stunning.
We'll most definitely be back!
Full review: Greedy Gourmets
Bella Vedere, Badger's Brook Vineyard
(03) 5962 6161
874 Maroondah Hwy,
Coldstream VIC 3770
Reviews:
- Bella Vedere, by John Lethlean, Epicure, The Age, May 15, 2007
- Bella Vedere, by John Lethlean, Epicure, The Age, July 26, 2005
Let us celebrate the whiteys slaying the indigenous peoples so that we may eat good food! Thanks, you cracker-assed crackers! Thanks also, white man, for wishing to build a wall to keep the Mexicans out of America even though they were here first too. I hate you, whitey. You are so far up your own asshole, 15 enemas couldn't get you dislodged. I am thankful for you though, Black Jesus. You will save us from this horror. We shall overcome. Amen.
Now let's eat!
Food prepared by Lane Prekker, Jay Whitcomb, Michaela Frokjer and myself. Music provided by Indulge.
Mr Chiots is off hunting with my dad, hopefully filling our freezer with lots of venison for the year to come. As a result I’ll be eating alone all week. At least I have a ton of leftovers from Thanksgiving, so it’s quick and easy to warm up something while I’m working.
I find the quickest way to warm up dinner is to put it all in a small cast iron skillet and throw it in the toaster oven for 15 minutes. While it’s heating up I can do something else, when it’s done I eat right out of the skillet. The skillet will also keep the food warm for a while in case I’m in the middle of something and can’t eat right away. This works equally well for two, just divide onto plates, or share the skillet – not as romantic as sharing a milkshake.
Free Photos – Roast (meat) Food
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