ouh lala, monsieur harry,
bon apetité
bon apetité
Bon giorno Icmag
I have a visit from Italy:
http://www.youtube.com/watch?v=ido2OcD8kvg
My good friend Salvatore! a down to earth, charming fella.
Still running away from the agents of Rome A.K.A The Puttana.
Calamarata 141 with cepes/porcini.
RUMMO Maestri Pastai in Benevento dal 1846.
4 euro 500 gr but you can taste the difference with an average pasta.
http://en.wikipedia.org/wiki/Fra_Dolcino
Heretics in Italy mamma mia!
Chivediamo and Greetings from Salvatore
I have a visit from Italy:
http://www.youtube.com/watch?v=ido2OcD8kvg
My good friend Salvatore! a down to earth, charming fella.
Still running away from the agents of Rome A.K.A The Puttana.
Calamarata 141 with cepes/porcini.
RUMMO Maestri Pastai in Benevento dal 1846.
4 euro 500 gr but you can taste the difference with an average pasta.
http://en.wikipedia.org/wiki/Fra_Dolcino
Heretics in Italy mamma mia!
Chivediamo and Greetings from Salvatore
Best Saumagen pic I could find, Helmut Kohl style
lmaoTheFlyinHaWyn!
Active member
mmmm fucking mmmm I LOVE this thread!!!!!
Cepes cooked in the oven
Cepes cooked in the oven
From the forest...
To the plate.
Just in big pieces, with a bit of onion, challote,butter,oil, salt&blackpepper, a drop of White wine.
When they are nearly done I sprinkle a mix of breadcrumbs,garlic and parsley, a touch of grill and ready.
Cepes cooked in the oven
To the plate.
Just in big pieces, with a bit of onion, challote,butter,oil, salt&blackpepper, a drop of White wine.
When they are nearly done I sprinkle a mix of breadcrumbs,garlic and parsley, a touch of grill and ready.
nkatadelgormo
Member
Stayed at The Teatro.. Breakfast in bed. Thank you Denver
Ongoing Miss en place
Ongoing Miss en place
https://www.icmag.com/ic/picture.php?albumid=49503&pictureid=1327853
Assortment of onions and garlic.
Dryed Chantarellus Cibarius for the Winter.
https://www.icmag.com/ic/picture.php?albumid=49503&pictureid=1327854
https://www.icmag.com/ic/picture.php?albumid=49503&pictureid=1327855
Piquillo Pepper, roasted and peeled chez moi.
Raspberries + sugar, wine
Blueberries
BlueDreamX Blueberry window buds....
For the easiest Forest Berry Space Cake.
Stay tuned.....
Ongoing Miss en place
https://www.icmag.com/ic/picture.php?albumid=49503&pictureid=1327853
Assortment of onions and garlic.
Dryed Chantarellus Cibarius for the Winter.
https://www.icmag.com/ic/picture.php?albumid=49503&pictureid=1327854
Piquillo Pepper, roasted and peeled chez moi.
Raspberries + sugar, wine
Blueberries
BlueDreamX Blueberry window buds....
For the easiest Forest Berry Space Cake.
Stay tuned.....
Nice dinner
Nice dinner
Some garlic sizzling in nice olive oil till Golden,the piquillo peppers there for a while, salt&sugar the egg on the top, salt, cover.....
https://www.icmag.com/ic/picture.php?albumid=49503&pictureid=1327955
A glass of nice wine... a bit of cheese....
The GLO f2 spliff I´m rolling.....
Fuckin´ awesome innit ?
https://www.youtube.com/watch?v=A3yCcXgbKrE
Wonderfull world
Nice dinner
Some garlic sizzling in nice olive oil till Golden,the piquillo peppers there for a while, salt&sugar the egg on the top, salt, cover.....
https://www.icmag.com/ic/picture.php?albumid=49503&pictureid=1327955
A glass of nice wine... a bit of cheese....
The GLO f2 spliff I´m rolling.....
Fuckin´ awesome innit ?
https://www.youtube.com/watch?v=A3yCcXgbKrE
Wonderfull world
I have done the basic BB cake. The basic récipe is as follows:
1 Natural Yoghurt.
Using the yoghurt pot as measurement:
3 pots of flour
2 pots of sugar
3 eggs
1/2 pot melted butter
1/2 sachet of baking powder .
This would be the basic récipe; you can add extras of your liking.
I have gone with around 1 pot of grinded almonds,blueberries and 2/3 gr of Blue Dream X BB grinded and mixed with the butter.
Other options could be raisins , lemon juice,lemon zest grated,a drop of nice rum....
Bake it in the oven ( preheated) 180·c 45/55 min.
I´m going to do some decoration to end up.
I´ll pot the outcome.
This is tasty
This is tasty
https://www.icmag.com/ic/picture.php?albumid=49503&pictureid=1328714
Roulade " Pierre de Lancre " avec ponme de terre et la sauce maillot jaune.
This means a Chicken Breast stuffed with chantarelle, bacon and cheese.
The sauce is made of veggies (onion,garlic,carrot),fresh chantarelle,moutard de Dijon ( cést tres bonne), curry,white wine, chicken stock, salt pepper and much love.
Potatoes half boiled, fried, salt pepper.
http://en.wikipedia.org/wiki/Pierre_de_Lancre
This is tasty
https://www.icmag.com/ic/picture.php?albumid=49503&pictureid=1328714
Roulade " Pierre de Lancre " avec ponme de terre et la sauce maillot jaune.
This means a Chicken Breast stuffed with chantarelle, bacon and cheese.
The sauce is made of veggies (onion,garlic,carrot),fresh chantarelle,moutard de Dijon ( cést tres bonne), curry,white wine, chicken stock, salt pepper and much love.
Potatoes half boiled, fried, salt pepper.
http://en.wikipedia.org/wiki/Pierre_de_Lancre
that man knows how to serve gourmet food
Wonderfull Food Pictures Harry and Barnyard! Sitting here hungry and have to wait that my wife is coming home.
This evening she makes chicken liver with noodles (an older pic)
This evening she makes chicken liver with noodles (an older pic)
ya man, now i´m close to the point where i ´ve to defrost my space brownies, coz ur berrypie looks fkn delicious, even that mad lil skull is such a nice idea, i already luv it, although i never ll know that taste
bake on harry
