Is it a food fetish? LOL Assorted photos of my plates of food from Europe are posted at
- Thread starter richard-in-cincy
- Start date
oh my arteries from just looking! '-)) thanks for sharing, they are great photos. I just can't ..
believe how beautiful all the plating is and oh, those bakeries!!! wow! you must have had a very, very happy palate and tummy.
if you can describe those creamy potatoes you don't remember the name of I'll check my french cookbooks for you. they may be in one of them.
believe how beautiful all the plating is and oh, those bakeries!!! wow! you must have had a very, very happy palate and tummy.
if you can describe those creamy potatoes you don't remember the name of I'll check my french cookbooks for you. they may be in one of them.
richard-in-cincy
Well-known member
Are keyboards waterproof? .... Thanks Richard!
Richard, I've never thought of taking pictures of our meals before tackling them. It
certainly would have aided in the endless discussions of them over the years.
Thank you for my special photo. aaaah, I can just taste that now..............mmmmmmmmmmmmmm.
I notice that your photos are populated by photos of frites. Love them too, especially if they're really, really skinny, as in the old days.
I think you may have me hankering for an Alsatian meal again.
certainly would have aided in the endless discussions of them over the years.
Thank you for my special photo. aaaah, I can just taste that now..............mmmmmmmmmmmmmm.
I notice that your photos are populated by photos of frites. Love them too, especially if they're really, really skinny, as in the old days.
I think you may have me hankering for an Alsatian meal again.
richard-in-cincy
Well-known member
Ode to the Frites
It's kind of hard to escape them in the German speaking part of the world. : )
But wow, are they ever good with the double cooking process in the beef tallow bath! So amazingly crisp on the outside and creamy on the inside. We don't have anything like them here that's for sure. And for that reason, I usually don't let a day pass while I'm in Europe without having them during some meal. LOL
Glad you enjoyed the pix. Those are a sampling. I ran out of room and couldn't post everything. Also, I only remembered to take photos about half the time. I missed some really amazing dinners that I wished I would have captured (like the Maultaschen at Die Bären. It was a work of art! And I even had two chances to capture it since we ate four meals there and I raved so much about it one of my companions ordered it the next night.)
I love Alsace. I'd only passed through times before and wanted to really spend some time there this time. The little towns around Colmar are enchanting. I did notice that the German language seems to rapidly be on the decline there. When I was there 10 years ago, seems nearly everyone spoke German. This time it was definitely on the wane. Times change.
But what is it about Alsatian wine? Maybe it's just me, but the late harvest Rieslings and Gewürztraminers are like liquid sunshine in a glass. Sigh, I'm ready to go back.
It's kind of hard to escape them in the German speaking part of the world. : )
But wow, are they ever good with the double cooking process in the beef tallow bath! So amazingly crisp on the outside and creamy on the inside. We don't have anything like them here that's for sure. And for that reason, I usually don't let a day pass while I'm in Europe without having them during some meal. LOL
Glad you enjoyed the pix. Those are a sampling. I ran out of room and couldn't post everything. Also, I only remembered to take photos about half the time. I missed some really amazing dinners that I wished I would have captured (like the Maultaschen at Die Bären. It was a work of art! And I even had two chances to capture it since we ate four meals there and I raved so much about it one of my companions ordered it the next night.)
I love Alsace. I'd only passed through times before and wanted to really spend some time there this time. The little towns around Colmar are enchanting. I did notice that the German language seems to rapidly be on the decline there. When I was there 10 years ago, seems nearly everyone spoke German. This time it was definitely on the wane. Times change.
But what is it about Alsatian wine? Maybe it's just me, but the late harvest Rieslings and Gewürztraminers are like liquid sunshine in a glass. Sigh, I'm ready to go back.
music-city-missy
Well-known member
I've been wanting to do this so now you have given me inspiration....
not to be afraid to photograph my meals before digging in. I can't wait for my trip even though it is just here in the US. Food is the perfect art in every form! I mean, what photos of other things could evoke all the emotions and senses that your photos have stirred up today?
not to be afraid to photograph my meals before digging in. I can't wait for my trip even though it is just here in the US. Food is the perfect art in every form! I mean, what photos of other things could evoke all the emotions and senses that your photos have stirred up today?
Re the Choucroute...my bratwurst always burst, these look so perfect, why do they burst? Is it
that they are overcooked? The link is for one recipe I've used.
http://www.epicurious.com/recipes/recipe_views/views/102386
that they are overcooked? The link is for one recipe I've used.
http://www.epicurious.com/recipes/recipe_views/views/102386
Go to the link and click on pictures on the left side of the page.
http://groups.msn.com/APlaceattheTable/comeinampsitdown.msnw
You may have to register if the link doesn't work for you.
http://groups.msn.com/APlaceattheTable/comeinampsitdown.msnw
http://groups.msn.com/APlaceattheTable/comeinampsitdown.msnw
You may have to register if the link doesn't work for you.
http://groups.msn.com/APlaceattheTable/comeinampsitdown.msnw
Of course, it;s a food fetish.... that is contagious. LOL Richard, you're over the top!! Thanks..
for sharing the wonderful experiences, both with your photos and your previous posted memories... it brought back lots of memories for me, and makes me eagerly anticipate some new experiences.
for sharing the wonderful experiences, both with your photos and your previous posted memories... it brought back lots of memories for me, and makes me eagerly anticipate some new experiences.
music-city-missy
Well-known member
Had about a month off - now it's back to school 2 nights a week starting Monday...
I keep pushing myself - 9 hours over summer with a full time job and vacation. Just determined to get through this and to show my stepson (almost 29) that it is possible to take school seriously and work - what a concept huh? Taking a couple of basics on the internet and Table Service which is two nights a week.
We should get our ACF certification at the convention in July - they were here in February and the preliminary report looked good so we don't think there will be any problem getting the certification. That means I automatically have my first level of ACF certification when I graduate.
Fall brings Advanced Baking and Culinary III so that will be another two FULL 5 hour nights a week. Don't know if I'll attempt anything other than those classes plus I have most of the basics done after summer and pretty much everything else is hands on so I just have to catch them in the correct rotation order.
I keep pushing myself - 9 hours over summer with a full time job and vacation. Just determined to get through this and to show my stepson (almost 29) that it is possible to take school seriously and work - what a concept huh? Taking a couple of basics on the internet and Table Service which is two nights a week.
We should get our ACF certification at the convention in July - they were here in February and the preliminary report looked good so we don't think there will be any problem getting the certification. That means I automatically have my first level of ACF certification when I graduate.
Fall brings Advanced Baking and Culinary III so that will be another two FULL 5 hour nights a week. Don't know if I'll attempt anything other than those classes plus I have most of the basics done after summer and pretty much everything else is hands on so I just have to catch them in the correct rotation order.
