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Your Food Thread

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Prawn skewers. Easy to pre-prepare, can do several different marinades, and quick to cook on the bbq.
 
The magic of food in literature.

Photographer Charles Roux captures the dining tables from literature, in his series Fictitious Feats.


Fictitious Feasts

"Weaving the link between literature, food and photography, Fictitious Feasts is based upon food scenes in fiction texts. Eating is an essential activity, and connects both a sense of survival and social functions. Literature is frequently embedded in the imagery of food, and in many cases, characters are busy with the preparation or the consumption of a meal. The motif of food is particularly interesting in so far as it deeply reveals everyday life and its rituals, or it is a landmark in in the storytelling. Giving life to the story, food can also define a character or convey another theme: it relates the characters to some social or cultural identity. It could be said that writing reveals a great deal of human behaviours when intertwined with the literary treatment of food, for food not only nourishes but it is also a pretext to dramatic events or metaphors. Both food and words are essential to the human race and the way they are closely interwoven in literature is relevant of a certain human dimension. Meals fulfil physical needs as well as they provide psycho-emotional nourishment. The powerfulness of orality engages all the senses."



http://www.charlesroux.com/storage/cache/images/000/198/011-2014-BOOK-Roux-Charles-WEB,medium_large.1401788514.jpg
Alice in Wonderland / Through The Looking Glass

http://www.charlesroux.com/storage/cache/images/000/191/004-2014-BOOK-Roux-Charles-WEB,medium_large.1401788470.jpg
Jane Eyre

http://www.charlesroux.com/storage/cache/images/000/188/001-2014-BOOK-Roux-Charles-WEB,medium_large.1401788458.jpg
The Three Bears

http://www.charlesroux.com/storage/cache/images/000/190/003-2014-BOOK-Roux-Charles-WEB,medium_large.1401788466.jpg
Love In The Times Of Cholera

http://www.charlesroux.com/storage/cache/images/000/734/0029,medium_large.1464765139.jpg
Carrie


SOURCE
 
Honestly this is such an unexpected thread and I love it so much! Has anyone ever had watermelon rind jam? SUCH an incredible way to use the whole fruit! Made some today, but have yet to taste it because the cupboards are overflowing with jam at this point.
 
Gianbattista said:
Next month I am hosting a barbecue for a chef ( amoung others)

I am ok for meat ideas I think but any fish ideas are welcome! Well, all favourite ideas might be worth considering. Barbecue / grilling itself will be done by G, but marinades etc by me, plus desserts and salads etc. g is enthusiastic about barbecue....skilled...maybe, less so. But better than me.

My slight difficulty is I am out all day of the Barbecue . I can get some one to light it for me but the food either has to be instant prepare or able to marinade for twenty four hours.

Also, anythng including mint would be great if any one has recommendations. I am not sure how large the group will be yet, but it's international, and I want to keep flavours punchy and fresh.
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My go-to for deserts when there's a barbecue is always fruit. Make a little parcel out of aluminium foil and then pop in a fruit and some toppings and let it cook away slowly while you eat.. SO GOOD. My faves would be oranges bananas and strawberries. People could even make their own parcels, which would save you some work :p it's not very flashy but it can be so good. And a splash of something alcoholic in them makes them even better, if you fancy it!

I'll have to get back to you on the mint, though the first things that come to mind are lamb and cocktails..!
 
great food

Growing up in the uk mum was a great cook, up at 6 every morning to make sure the family was fed for work and school. The downside was we never got to try cooking ourselves, but in those days men didn,t cook anyway, it wasn,t till i got married i found out I couldn,t even slice bread.
But one learns, don,t be afraid to try, now at almost 72 I make my own pasta pizza,s souffles love being in the kitchen.
Without wanting to upset anyone, does anyone really like Macdonalds food, I wouldn,t feed my dog on the garbage the sell over here.
some of the best things in food are the simplest, do you guys have Bubble & Squeak over there, great food, boil up some veg, potatoes carrots cabbage etc, drain and allow to dry out, when fairly dry, form into large patties, about 4 inches round, and about an inch deep.
This is the fried both sides until dark brown, fantastic, this was traditionally served with the cold meat on boxing day, fantastic, a word of warning, don,t go swimming after one or two of said patties, you will not float.
 
stickygirl said:
Salmon Carbonara - total fail :rolleyes:
saucepan full of gloop
https://www.getyarn.io/yarn-clip/c6b1d371-4c2a-4e7d-b48a-2835bd487094
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Sad to hear that.

This is one of my favourites:



Poached salmon with beurre blanc sauce and fettuccine

Ingredients

2 x 200g salmon fillets, skin-on, pin-boned
1/2 cup (125ml) milk
4 black peppercorns
1/2 cup flat-leaf parsley leaves, roughly chopped, stalks reserved
80g dried egg fettuccine
1 vine-ripened tomato, seeds removed, finely chopped
1 tbs olive oil

Beurre blanc sauce
1/4 cup (60ml) dry white wine
2 tsp lemon juice
2 tbs thin cream
60g cold unsalted butter, finely diced


Method

Step 1
Preheat the oven to 180°C.
Step 2
Place the salmon fillets in a small baking dish and add the milk, black peppercorns, reserved parsley stalks and 2 teaspoons sea salt, then pour in enough water to come halfway up sides of the salmon fillets. Cover with foil, place in the oven and bake for about 20 minutes or until salmon fillets are cooked to your liking.
Step 3
Cook fettuccine in a saucepan of boiling salted water until al dente, then drain. Toss parsley leaves, tomato and olive oil, with sea salt and black pepper to taste, in a bowl with the pasta.
Step 4
Meanwhile, to make the beurre blanc sauce, place the white wine in a small saucepan and simmer over medium heat until reduced to 1 tablespoon. Add the lemon juice and cream and simmer for 1 minute. With the liquid simmering continuously, whisk in the butter, a few pieces at a time, until combined. Remove from the heat and pour into a serving jug.

Step 5
Using a large fish slice, transfer the salmon fillets from the poaching liquid to the serving plates and drizzle with a little of the beurre blanc sauce.

Step 6
Serve salmon with the fettuccine and the remaining sauce separately.
 
doowdniw said:
Yes. And try spreading that on a pizza crust with mascarpone cheese and drizzled with honey. Bake in wood-fired oven for about 3 minutes at around 600. Yummy.
Click to expand...

Yes, that does sound yummy. :) We will have to try it with mascarpone & honey.

We made some 'Figgy Pizza' (my kid's name for it) last week, as the figs have been plump and steadily coming off the tree for a few weeks now.

How we do ours is spread a thin layer of a simple tomato base sauce on fresh pizza dough.
Top with slices of fresh figs, chopped prosciutto, and chunky crumbles of blue cheese.
As we don't have a wood-fire oven (one day, just not yet), I cook the pizzas on a stone, in a super hot barbeque, for about 5 to 6 minutes.

When I pull them out they get a healthy drizzle of tangy balsamic glaze, to add some brightness and balance out the sweetness of the figs and sharp bite of the cheese.

Cut, serve, and devour.



Emerson's Figgy Pizza (sorry about the poor phone pic)

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