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Massive Woosday Pic dump: Curing and stuff

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Comments

  • Carolina Q
    Carolina Q Posts: 14,831
    Meh. Anyone can take pics of food. B)

    the illustrations, otoh, are a different story. nicely done, jeff. my son got his bfa in illustration, though he wound up doing web design/art direction for a living (so far anyway).

    nice surprise for your dad! good on ya.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • "Sparky"
    "Sparky" Posts: 6,024
    Great pics Jeff,and the illustrations ain't bad either :P I agree,salmon direct isn't hard to do at all.That's my favorite way to cook it :woohoo:

    DSC_0016-3.jpg

    DSC_0018-8.jpg

    DSC_0031-7.jpg
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  • stike
    stike Posts: 15,597
    aw gee, shucks (kicks dirt). thanks

    there are a few guys in my line of work that were smart and got BFAs. i was not one of them. i went about it in a very roundabout way... took almost 20 years. ah well.

    here's a detail of that same image (the other two images posted are just one drawing)

    this is my favorite part of that image. the drawbridge was "the story", but i like the left side best

    Drawbridge_DETAIL02.jpg
    ed egli avea del cul fatto trombetta -Dante
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  • Nature Boy
    Nature Boy Posts: 8,687
    Now them are lobsters.

    I bought two tails from Costco the other day. Was really excited. They were brown with spots and came from somewhere far away. Our mouths were watering until we found they were tough as nails even when cooked perfectly.

    From now on, it's Maine Lobster or nuthin!
    Cheers
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • Little Steven
    Little Steven Posts: 28,817
    Chris,

    Ya prolly got some of that Nova Scotia trash :laugh:

    Steve

    Steve 

    Caledon, ON

     

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  • stike
    stike Posts: 15,597
    someone asked about cooking direct, and i realized i hadn't had crisp skin on salmon in a long time, simply because i usually plank it. so that night, or soon after anyway, i did that chunk.

    yours look better. mine was just dusted in rub.
    ed egli avea del cul fatto trombetta -Dante
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  • Egg Juju
    Egg Juju Posts: 658
    Pics look great... food looks delicious. I have become a huge fan of curing and brining. I bought Charcuterie by Ruhlman a few weeks ago and the processes rock!

    Your stuff looks great!
    Large and Small BGE * www.quelfood.com
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  • stike
    stike Posts: 15,597
    thankd DE.

    I got Ruhlamn's book when it first came out, and it has really been addictive...

    I also picked up "American Charcuterie" by Victoria Wise, on the recommendation of LittleChef. It's a valuable resource also.
    ed egli avea del cul fatto trombetta -Dante
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