GWSmith Posted June 13, 2014 Share Posted June 13, 2014 ......and now, the well sauté tofu is being added to the dish... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted June 13, 2014 Share Posted June 13, 2014 The finely chopped basil as topping being added..... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted June 13, 2014 Share Posted June 13, 2014 .....along with the fresh cilantro (0: Quote Link to comment Share on other sites More sharing options...
GWSmith Posted June 13, 2014 Share Posted June 13, 2014 Throwing in the chopped peanuts, an important component in Thai cuisine... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted June 13, 2014 Share Posted June 13, 2014 Our table setting featuring Chris' arrangement of miniature carnations, thanks to Whole Foods flower dept. (0: Quote Link to comment Share on other sites More sharing options...
GWSmith Posted June 13, 2014 Share Posted June 13, 2014 My place setting.... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted June 13, 2014 Share Posted June 13, 2014 Close up of the dish.... Quote Link to comment Share on other sites More sharing options...
minermark Posted June 13, 2014 Share Posted June 13, 2014 Im eating Desert, and dammit im getting hungry again..... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted June 13, 2014 Share Posted June 13, 2014 (edited) .......and for 'afters', something sweet to cap off the dinner.... Gelato from Whole Foods, pistachio on the left for me, and dark chocolate with orange essence on the right for Chris... On tonight's experimental dinner.... I felt it a successful melding of the two cuisines..... Chris liked it, but had reservations on mixing the basil and cilantro, he felt it was a little bit of clash... Well, you can't win them all..... It is one of the reasons all of my fresh herb pasta sauces consist of one herb only.... No clashing (0; Hope you enjoyed viewing this dish as much as I did putting it all together... Until next time, be inspired, cook up something delicious and post LOTS of photos for us to enjoy.... Your amateur chef in residence, Gary Edited June 13, 2014 by TIgerman Quote Link to comment Share on other sites More sharing options...
GWSmith Posted June 13, 2014 Share Posted June 13, 2014 (edited) Hey there Minor, glad this had such an effect on you (((0: Edited June 13, 2014 by TIgerman Quote Link to comment Share on other sites More sharing options...
GWSmith Posted June 14, 2014 Share Posted June 14, 2014 It is A Saturday morning and it is time to load a few photos from last nights dinner for your all... Our table setting featuring Chris' twice baked potatoes and the salmon burgs done out on the grill... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted June 14, 2014 Share Posted June 14, 2014 A close up of my plate per usual..... The stuffing for the potatoes included a fine pasta cheese, sour cream, and some finely chopped rosemary... Chris' were topped with another type of cheese, baked at 400 degrees convection for about 20 minutes ... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted June 14, 2014 Share Posted June 14, 2014 .....and finally, our wine selection for this dish, from our wine club, a nice red from Australia (0; Just a short one, hope you enjoyed it... .......Gary Quote Link to comment Share on other sites More sharing options...
Boxx Posted June 15, 2014 Author Share Posted June 15, 2014 A close up of my plate per usual..... The stuffing for the potatoes included a fine pasta cheese, sour cream, and some finely chopped rosemary... Chris' were topped with another type of cheese, baked at 400 degrees convection for about 20 minutes ... Gary, I can't let the evening slide by without mentioning your excellent dinner photo's.... I'll try to get some pasta photo's up tomorrow.... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted June 15, 2014 Share Posted June 15, 2014 Ok Boxx, thanks for looking and liking the photography as always... Your UP !! Quote Link to comment Share on other sites More sharing options...
GWSmith Posted June 22, 2014 Share Posted June 22, 2014 (edited) Ok foodie folks..... Guess I will keep running this show.... Last night I came home from work and decided to make my rather large batch of 3 bean, 3 rice dinner.... In the photo, the sauce with three cans of organic beans, *****, red kidney and garbanzo. A small amount of fresh oregano, head of garlic, one large can of organic crushed tomatoes, and another of same only diced, and a medium white onion, lots of XVOO, some sea salt and fresh ground black pepper... The steamed rices are , arborio, basmati and wild.... The fresh parsley, cheese etc. are ready to top the dish when plated. Edited June 22, 2014 by TIgerman Quote Link to comment Share on other sites More sharing options...
Boxx Posted June 22, 2014 Author Share Posted June 22, 2014 Ok foodie folks..... Guess I will keep running this show.... Last night I came home from work and decided to make my rather large batch of 3 bean, 3 rice dinner.... In the photo, the sauce with three cans of organic beans, *****, red kidney and garbanzo. A small amount of fresh oregano, head of garlic, one large can of organic crushed tomatoes, and another of same only diced, and a medium white onion, lots of XVOO, some sea salt and fresh ground black pepper... The steamed rices are , arborio, basmati and wild.... The fresh parsley, cheese etc. are ready to top the dish when plated. Looks good Gary (as always).... 1 Quote Link to comment Share on other sites More sharing options...
oldtimer Posted June 22, 2014 Share Posted June 22, 2014 What are the censored beans? Quote Link to comment Share on other sites More sharing options...
Sancho Panza Posted June 22, 2014 Share Posted June 22, 2014 What are the censored beans? *****! of course. LoL ;-) Quote Link to comment Share on other sites More sharing options...
oldtimer Posted June 22, 2014 Share Posted June 22, 2014 Watch your language young man. Quote Link to comment Share on other sites More sharing options...
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