Favorite Food Photos
 

Inspired by another thread (thanks Nick). Post photos of your favorite foods from your favorite restaurants. Please name the establishment and city is it located in.

Here is my starter....Pizza from Totonno's Pizza in Brooklyn, NY. The best Pizza in the world.


http://farm1.static.flickr.com/44/12...d4b4bd.jpg?v=0

Totonno’s is proud to be part of the history in N.Y.C. We began in 1905 when Anthony “Totonno” Pero distinguished himself as one of N.Y.’s first Master Pizziolas. In 1924 Totonno opened his own pizzeria in Coney Island.

Still standing, Totonno’s is the oldest continuously operating pizzeria in the U.S. run by the same family. We still use the finest tomatoes imported from Italy, handmade mozzarella cheese, and dough which is made daily on our premises.

The tradition started in our flagship Coney Island restaurant and now can be enjoyed in Manhattan. Here you will find Totonno’s third and fourth generation pizziolas ensuring the quality of the family’s recipe and tradition in our coal burning brick ovens.

Louise and Joel Ciminieriare preserving a tradition of excellence since 1924. The new locations in Manhattan are more modern and upscale.

Here's another fav of mine. Pulled Prok BBQ from Wilbur's BBQ in Goldsboro, NC...

http://www.hollyeats.com/images/Nort...rs-Platter.jpg

It's going to be interesting once the large Chicago contingent of tfp starts responding to this!

I don't take a camera when I go out to eat, but bacon and eggs (sunnyside up!) pretty much looks the same everywhere.

I looked for a couple food pics of what I want to post, but can't get at it until later today....ahll bee baaaak

PS: one of the things I like about Carolina bbq vs some others is the more predominant use of vinegar based sauce/basting which I prefer to sweet.

That pizza above looks great. I've also been taken to several Chicago pizza joints that folks there told me was their favorite, so I've had some good ones there, too.

One of my favorite pizza places in Philadelphia is Tacconelli's, which is in the Port Richmond neighborhood where I grew up. It used to be just a little neighborhood pizza joint, but is now pretty famous....still not bigger, just famous. This is an inner city blue collar neighborhood but now adays it's not unusual to see high end luxury cars parked around there waiting for pizza. As far back as 50 years ago we used to go there and order pizza and just hang around, eat, socialize, etc. Now it's so famous that the recommended procedure is to call ahead and reserve whatever number of pizza dough balls you want since if you just show up, there is not likely to be any available...unless you're famous like me ;) last week I went there on the spur of the moment with my boy and they made one for us even though we didn't have any advanced reserved dough. Very cute waitress, too, and double normal tip was worth it. Here's a couple Tacconelli's pics:

http://i59.photobucket.com/albums/g2...ellispizza.jpg

http://i59.photobucket.com/albums/g2...hroompizza.jpg

A little history:
In 1918 Giovanni Tacconelli came to Philadelphia from Italy. After a few years working as a laborer, he decided to do what he had done in his native Italy. "Bake Bread". The best and only way, he said, was to bake it in a brick oven. So along with a few of his friends he built his 20' by 20' brick oven. The bread business went well until the outbreak of World War II when all of his sons who had helped him in the business were drafted into military service. Having no one to help and since the bread business was so very time consuming, he stopped baking bread.

In 1946, still having the brick oven, Giovanni pondered over what to do with it since everyone had come home from the War and had different careers in mind. He decided to make tomato pies, something that his mother had taught him to do many years before. They were and still are tomato pies to our family consisting of fresh made dough, little cheese and a lot of sauce cooked in our brick oven to give it a crisp light taste.

In 1992, we realized that our oven, which had given us 72 years of service, needed a face-lift. We never thought that was supposed to be a 3 month "project" would turn out to be a 7 month "nightmare". Thanks to your loyal patronage The Tacconelli family, now in its 5th generation, is still baking tomato pies the Giovanni Tacconelli way.

Please keep in mind we are a one-man, one-oven operation. Waiting time may vary. Please be assured each pie is made fresh and to order.

No contest.

http://img64.photobucket.com/albums/...r/DSCN1420.jpg

Oh yeah, that reminds me of animal guts...:eek:

Of course I like tripe in stews and such, but there's a sandwich joint in Philadelphia where I've gotten tripe sandwiches for over 30 years. These folks know how to prepare and cook it so it is tender and tasty. There's two places I like, Ralph's on Christian St. right off of 9th, and then George's around the corner on 9th Street, both of these are in the Italian Market area of South Philly.

So here's one of those lucious tripe sambos from George's...cooked in tomato sauce with onions, I like green peppers on it, too:

http://i59.photobucket.com/albums/g2...tripesambo.jpg

http://i59.photobucket.com/albums/g2...esfortripe.jpg

http://farm3.static.flickr.com/2132/...2c1ae6.jpg?v=0

Bahn Mi sandwiches from Nicky's Vietnamese (150 E. 2nd St., New York, NY).

Vietnamese Sandwich with patè vietnamese ham, roasted ground pork (or chicken), pickled carrots, cucumber, cilantro, jalapeño and mayo on a toasted baguette. An awsome vaule for just $3.95.


Man....that first pic of the single slice....that's too much. Looks light and delicate, but with a full flavor. Is that spinich and roasted red pepper? Nice combination. Looks really yummy. Nick, I might just have to trek to Philly for one of those. Can you make me a dough appointment?

:eek:

New York Steak sandwich

http://www.elephantbar.com/images/ph...tk_sand_bg.jpg

and MisoYaki Pork Loin Steaks

http://www.elephantbar.com/images/ph...so_pork_bg.jpg

Both from Elephant Bar (http://www.elephantbar.com/) Skokie, IL

Also, Dragon Maki from Thai Oscar (www.thaioscar.com) Chicago, IL

Can't find the exact picture, but it looks similar to this:

http://img241.imageshack.us/img241/7449/dragonzr6.jpg

The sample place also serves most excellent Roast Pork and Roast Duck over rice.

Is that a NY Strip steak on that sandwich? That'squite a piece of meat.

I had something similar at the Tick Toc Diner on Route 3 in NJ a few months back. The Elephant Bar verson looks much better.

I believe it is. Garlic bread with a piece of awesome steak on top. Yum.

At my less-than-memorable lunch today, I heard Dixie Chicken by Little Feat and it reminded me of how some seemingly strange foods have interesting and pleasing flavors. I like chicken feet:

http://i59.photobucket.com/albums/g2...hicken_Paw.jpg

http://i59.photobucket.com/albums/g2...5x7_72_dpi.jpg

Where can you get chicken feet in Philly?

Nice big bowl of Salmon Donburi from Tokyo Lobby in San Gabriel.

http://farm4.static.flickr.com/3074/...1ed271.jpg?v=0


From Pasadena Sandwich Company, the "Trust the Cook." You get whatever the cook feels like making, and you get a lot of it.

http://farm2.static.flickr.com/1280/...8cf6ea.jpg?v=0
http://farm2.static.flickr.com/1144/...24a6c3.jpg?v=0

Since I grew up in Port Richmond, the baddest neighborhood in Philly, we were sure the punks in South Philly all had chicken feet.

But as far as my pic above, quite a few of the Chinese restaurants in Chinatown serve it, though I think it's not always listed on the menu.

A couple months ago I had chicken feet at Joy Tsin Lau on Race St. near 10th; this time I was with my two boys who had never been there so I ordered "strange stuff" to educate them...I go JTL once in a while since I usually enjoy their dim sum, though once in a blue moon I've also gone there and been disappointed...overall I still occasionally go back.

Recently I was to Dim Sum Garden on 11th St., they just opened a few months ago...very good, with all sorts great tidbits, and I saw chicken feet though I didn't have any there at that time.

My favorite restaurant to get unusual Chinese/Asian food, including chicken feet, was Lakeside Chinese Deli on 9th St., but sadly they closed this past year.

I will plan an exploratory mission and find new sources for this old world treat.

Starbucks Iced Coffe, Black, No Sugar. Can't live without 'em, available anywhere....

http://farm3.static.flickr.com/2174/...8febe6.jpg?v=0

Sorry, I ate my spinach and feta bagel... mmm.
Today's coffee is a dark roast called "hair raiser".

http://farm4.static.flickr.com/3227/...26da5f4730.jpg

mmmm....a Geno's Cheesesteak from Philly. Located across the street from Pat's (the cheesesteak originator), Geno's produces an equally, if nor better product.



http://farm2.static.flickr.com/1109/...403cee.jpg?v=0

Probably any dim sum restaurant, like here in Toronto. These chicken feet are really quite popular.

Thanks...I'll check the next time I go to Philly or NYC.

You must get some great food up there in Toronto. Diversity of people ususally breeds good eats. What are some of your favs?

Whenever a foodie discussion erupts, I am tempted to trot out a picture of Dangerous Dan's famous Coronary Burger. So here it is:

http://i35.photobucket.com/albums/d1...ryburger-1.jpg

The Coronary Burger Special
2 8oz Patties, 4 Slices of Bacon, 2 Slices of Cheddar and a Fried Egg on top. Served w/ Fries and Gravy, Can of Pop and Mayo as a garnish for sure!
Only $ 13.95

Now, DD offers the Cuadruple C as well:

Quadruple C
"Collosal Colon Clogger Combo"
24oz burger served with a quarter pound of cheese, a quarter pound of bacon, and 2 fried eggs. Also comes with a large shake (flavor of your choice) and a small poutine.
Only $ 22.99


A group of us local (Toronto) TFP'ers actually had a lunchtime meet up at Dangerous Dan's a while back, simply because it seemed like it had to be done. The reviews were mixed, but at least it can be crossed off of the 'bucket list'.

Here is the link to the menu: Dangerous Dan's Diner - Home of Toronto's Best Burger
-----Added 18/8/2008 at 02 : 56 : 39-----
You're right about that. I usually enjoy taking in a different type of cuisine whenever possible. last weekend, I enjoyed a Tuscany pizza at Boston Pizza, but tonight I am going to try some grilled calamari drizzled with spicy mayonaise sauce at the local tapas restaurant.

I love the Korean restaurants too, and have a few pics somewhere of the myriad of bowls that come with one of those meals.


Here's some Cantonese style roast pig that I had recently at a family function at a Chinatown restuarant:

http://i35.photobucket.com/albums/d1...IMG_0006_b.jpg

Head shot:

http://i35.photobucket.com/albums/d1...0/IMG_0007.jpg

The Quadruple C sounds great, but I think the milkshak is going a little too far.....:thumbsup:
-----Added 18/8/2008 at 03 : 06 : 21-----
That pig looks amazing. I want some!

Wow, that roast pig looks awesome. We do a whole roast pig at our family reunion picnic each year.

And I'll oblige with a visual comparison to a Pat's cheesesteak aka "one wiz wit":

http://i59.photobucket.com/albums/g2...Patswizwit.jpg

Both Geno's and Pat's are OK and hit the spot if you happen to want a cheesesteak and are nearby, but IMO neither are "the best". My current taste for "best cheesesteak" seems to gravitate toward Steve's Prince of Steaks ...I like it with the peppers but either with or without they are excellent:

http://i59.photobucket.com/albums/g2...c4d3ff6f_o.jpg


Ahhh, this cheesesteak talk reminds me of one of my all-time favorite sammiches, which I have posted already in other threads here but for sure I feel like it belongs in this thread. It's an Italian chicken cutlet sandwich from Altomonte's Italian Market in Warminster, PA; they make it with home-made, hand pounded chicken cutlets (not prepackaged frozen), always tender and tasty, topped with sharp provolone cheese, and I like it with the roasted red peppers and broccoli rabe option, though it also comes with hot fried peppers; all this served on a wonderful, crusty sesame Italian roll:

http://i59.photobucket.com/albums/g2...chixcutlet.jpg

Those cheesesteaks are making me hungry. Are you familiar with term Hoagie? Apparantly this is a Philly version of a submarine sandwhich. I had a chap from Harrisburg PA in my first year residence, who tried to re-educate us poor Canucks viz hoagies and submarines. But I think that there is a fine distinction.

Hoagies look like they have warmed meat and melted cheese & onions included, while subs can have that but tend to me more cold meat sammiches.

Beluga caviar, which up until recently was banned because it was endangered. I used to eat it on that especially rare occasion on fresh sourdough from San Francisco which was lightly coated with oil and then baked at a low temperature for just a bit. I've not had any since before the ban, but I may get some for a dinner party in the fall.

This photo is really quite perfect. It takes me back to the first time I watched James Bond, and idolized him, which is why I tried caviar originally. The nice thing is that you can have it on toast in one hand while you pat yourself on the back with the other. :suave:
http://images.send.com/125017_big.jpg

Well since I grew up and still live in Philadelphia, I claim some expertise in the subject of hoagies. Hoagies are always with cold coldcuts, never warmed up; includes a great crusty roll and various meats depending on the type of hoagie (Italian, "exotic" Italian, ham, corned beef, roast beef, turkey, tuna, cheese only, etc) plus lettuce, tomato, onions, peppers, cheese...choose which ones and what type. If you toast it, it becomes a grinder. The "submarine" term is even used around here sometimes, and it pretty much refers to a standard hoagie though the term is really foreign to Philly.


I also love caviar. That fishy oily crunch is a wonderful taste and texture. I usually like it on a nice thin piece of good toasted bread or a cracker, first covered with a thin spread of cream cheese, then drizzle or spoon on the caviar...I like the cream cheese taste plus it holds the fish eggies secured while you're shoving it into your mouth; I also like a little chopped onion and chopped hardboiled egg on it sometimes...sort of standard ways to offer caviar.

Lately I'm also finding the use of good caviar on sushi rolls to be quite to my liking...and I don't mean just the tobiko and salmon eggs, but even traditional caviars are being included on sushi around here...as if sushi wasn't already expensive enough.

Hogies!!!!!!!!

Lee's Hogie House. Locations all over Eastern PA. The one nearest to my E PA relatives happens to be right down the read from Altomonte's that BadNick mentioned. Check the website LEE'S HOAGIE HOUSE
Here's and example of an italian. I am partial to the turkey. A whole feeds two people. Been eating these (havles) since I was a kid.

http://farm1.static.flickr.com/89/24...7c70f7.jpg?v=0

If you're ever in the area, you can come over and try some Beluga. Trust me, you won't need sour cream or onions with it and after you can sleep on my couch. I always get really comfortable after eating caviar (of course that might be because I usually serve it for Thanksgiving).

I don't like black caviar. We used to get it a lot when I was a kid. Now we buy red caviar just about every other week. I love it.

This thread is fantastic... I'm starving. :)

Maybe I'll take a picture of my dinner!

Glad you like the thread Shoegirl. What are your favorite local eats in Ohio?

http://www.spooneats.com/uploaded_im...%5D-742582.jpg

http://www.russanddaughters.com/imag...ustomorder.jpg

I couldn't find one with lettuce and a big slab of tomato, but I'm hooked after last weekend. mmmmmmmmmmmmmmmmmm.................

Noodle: What's on that? Looks delicious!

fresh everything bagel, toasted... cream cheese, nova lox, onion, tomato, lettuce...
it's DIVINE.

and i can't find it in the south.

Fish on a bagel? What will they think of next?!

Don't knock it. I almost melted off my chair.
It was a When Harry Met Sally moment... no joke.

are you serious? Lox or smoked salmon on a bagel is almost the regular way to eat it. I always get a load of authentic Montreal Style bagels in for our business breakfast meetings, and the demand for cream cheese with lox is compelling. It is second to plain light cream cheese.

YES! Wilbur's is the shizzle. That appears to be the family style dinner.

Yum.

Bear Cub, go out and get thee some lox and a good bagel. Stat. It's delicious.

here's where I get those amazing bagels... and the selection of cheese.... whoa. And the smell of woodsmoke inside. Amazing.

Bagel House: About | Authentic Montreal Wood Oven Bagels in Toronto




Bagel House in Toronto | OurFaves.com


These are the closest bagels to Montreal bagels you can find in the city. Sooooo yummy! My favourite is sesame seed, with poppy seed being a close second. Get there early on weekends - they sell out of the most popular kind by late afternoon (sometimes early afternoon!).

What I wouldn't give for some good lox! But alas, there's a terrible shortage of Jewish delis in the Southwest. Right now I'd settle for one of these beauties: The "campechana extra" at Goode Co. Seafood in Houston, TX. An appetizer somewhere between a shrimp cocktail and a ceviche. Best seafood place on the Gulf Coast, IMHO.

http://farm3.static.flickr.com/2045/...b0e8a9cf46.jpg
(Credit where credit is due, this isn't my own photo. I don't usually take a camera to restaurants.)

those cheesesteak pictures are making me very hungry right now....I need to scrounge up some pictures of my local faves and get them posted. I am hooked on a BLT pizza from one of our local pizza joints at the moment. It has a normal crust with sauce, cheese, bacon, lettuce, tomato(which I omit..not a fan of tomato), then it is topped with another crust that has a layer of Mayo on it. It makes it a pizza sandwich of sorts. I feel like I should get my heart checked after eating it, but man is it good.

Man that looks good. I just had breakfast, but that is making me hungry. I'm such a ceviche nut too.
-----Added 20/8/2008 at 09 : 24 : 48-----

Speaking of When Harry Met Sally....we can't talk about great fodo without mentioning Katz Deli, LES, NYC.

http://farm3.static.flickr.com/2283/...d1b40f.jpg?v=0

Pastrami on Rye with pickles and a lemonade. I love their mustard too, put it on anything. I ususally get fries to share sround the table too.

Whatever you do....don"t Loose your ticket!!!!

That looks gobsmacking yummy. They actually put some spare pieces on a plate? Now that's a deli.

http://www.backfinrestaurant.com/ord...ms/IMAGE47.JPG

The crabcake sammich at Backfin, Williamsburg, VA. It is very good.

I'll have to keep that in mind, thanks :)

I like to cut my own sashimi, when I have the opportunity. Places serve so little for such a price, and I can get a huge amount for fish without the cost this way. I just need a sharper knife :paranoid:

http://texasoverclockers.com/modules.../sashimi_1.jpg

And my wife...love her to death, but she can't get avocado off the seed with any kind of photogenic quality...lol
http://texasoverclockers.com/modules.../sashimi_2.jpg

Tell her to thwack the seed with a fairly heavy knife and once the knife is in the seed enough twist. Works great for me and they have this nifty tool my mom loves that peels and slices the avocado all at once.

how about this: http://i35.photobucket.com/albums/d1...halonknife.jpg


Calphalon Katana 5" Santoku Knife
This Asian-style knife is perfect for cutting meat, fish and vegetables. The knife is also designed with a Damascus style blade, clad with 33 stainless steel layers for distinctive style, exceptional rigidity and rust resistance.

$59.99

Calphalon Culinary Center - Cutlery


I''m kinda partial to this Rick Bayless avacado scoop/masher ... great for making guac:

http://i35.photobucket.com/albums/d1...-Scoop-LRG.gif

Google Image Result for http://www.avocadoofthemonthclub.com/images/Avocado-Scoop-Thumb.gif

Personally I've found that all a person needs to get an avocado out of the peel effectively is a large tablespoon with a fine edge. Remove the seed using Starkizzer's method, then run the tablespoon between the peel and the fruit. It should pop right out. You can also use a knife beforehand to cut the avocado while it's still in the peel (don't cut through the peel), then run the tablespoon through and depending on how you sliced it, end up with neat slices or cubes.

Now I'm hungry for an avocado. Might have to get one for lunch.

That looks like the lunch I had the afternoon after the Artie's breakfast.
Except the lemonade was an Anchor Steam. and I had mustard.
That pastrami was the best I'd ever had.

My Angie's Subs Sweet Teddy T straight in the middle of the tropical storm. it was a must-have.

Roast beef, turkey, provolone, bacon that i pulled off, lettuce, tomato and Peruvian Sauce.
With extra sauce in the ramekin.
Heaven enough to drive out in 35 mph winds over a bridge with rain so hard you couldn't see.
It's that good.

I did take a bite before I remembered this thread. :lol:

Man, I should have eaten more earlier....that campechana extra from Goode's looks great. I've never eaten at their seafood place but I'll definitely eat there next time I'm in Houston. Every time I go to Houston I get some of Goode's BBQ Hall of Flame, the one on Kirby....usually a combo platter with some of everything. I think I recall seeing their seafood place across the street.

ribs

http://i59.photobucket.com/albums/g2...Goodesribs.jpg

loaded potato

http://i59.photobucket.com/albums/g2...adedpotato.jpg

Skyline Chili! I haven't had it in a year and a half since I had moved away from Cincinnati... here it is in all of it's rich tastey goodness glory!

http://noteatingoutinny.com/wp-conte...s/img_0968.jpg

Interesting scooper thingy. She still wouldn't use it, trust me when I say that :lol:

I however have no issues. I do it by hand in halves or quarters, and the avocado looks like a piece of green art when I'm done.

Maybe I can get that knife for christmas, thanks for the link ;)

http://farm3.static.flickr.com/2122/...dc43bf70ea.jpg

A muffuletta from Central Grocery in New Orleans.

http://images.townnews.com/nwaonline...93007bbq-2.jpg

Chopped pork from Bubba's BBQ in Eureka Springs, AK. Best damned barbecue you'll ever have. Pies are good too.

http://www.elparagua.com/images/menu_02.jpg

Enchiladas from El Paragua in Espanola, New Mexico. Best southwestern food you'll find anywhere. The stuff in the cup on the right is posole - hominy stew. They make it differently than a lot of people - they don't use red chiles, but it's still very, very good. The things on the left are sopapillas. Fried flatbread, then you drizzle honey in them. Tastes great, and cuts the spice from whatever you just had for dinner.

looks good

I wonder if you could get extra mayo with this??

http://farm3.static.flickr.com/2045/...b0e8a9cf46.jpg
(Credit where credit is due, this isn't my own photo. I don't usually take a camera to restaurants.)[/QUOTE]

That reminds me of a little mexican place in Sandusky, OH that has a great Coktel de Camaron (Shrimp cocktail). The Mexican version with cocktail sauce that also has lime juice, serrano pcs., onions and cilantro. Also, a little hole-in-the-wall restraunt we went to in Pto. Vallarta, Mexico last yr has got to be one of my fave. I got some awesome Mole' (That is a chicken dish made with a dark brown sauce-chocolate, almonds, chiles, etc... - that is awesome) Wish I had taken pictures, but ate it too fast;)~

you could try. . . .but you might get laughed out of town ;)

Chicago Deep Dish Pizza
http://img.photobucket.com/albums/v1...q/DSCN0630.jpg
Giordano's

http://img.photobucket.com/albums/v1...q/DSCN0752.jpg
Pizzaria Uno

tasty looking pizza

If may I distinguish between photos of favorite foods, and favorite photos of foods...this one fits the latter: that savory cock-a-leekie soup..yum!!!

http://i59.photobucket.com/albums/g2...k-a-leekie.jpg


...and for that well balanced lunch, you can have a cock-a-leekie soup with a bimbo sandwich

http://i59.photobucket.com/albums/g2...ics8/bimbo.jpg

In the words of Alton Brown... what else does it do?

This thread is responsible for the tightness in my chest.

I keep thinking, "that's the best thing ever!" and then another pic comes along.

Deena dear took me to one of the best joints in Alexandria this past weekend.

http://www.hanksdc.com/images/fried_shrimps.jpg
The calamari and shrimp basket at Hank's Oyster Bar.

I feel strongly that sea creatures are evil and I must eat them to deter their takeover of the world. This allows my vegetarianism to co-exist with devouring the ocean.

I also find from time to time that pork barbecue is uppity.

pastrami sandwich from Katz's Deli in the Lower East Side of NYC.

http://img.photobucket.com/albums/v1...4849adcc_m.jpg

Cyth, that is so freakin' gorgeous
it makes me want to come back as a Katz's pastrami on rye
after I die


I'm far from a vegetarian, but this one place in Philly has sparked my appetite and imagination. It's Maoz, see below...the "imagination" part is I think a franchise of this place in my little town where I live would be a huge success. If any of you showed up, free maoz for everybody.

Maoz vegetarian

http://i59.photobucket.com/albums/g2...maozmagic8.jpg
http://i59.photobucket.com/albums/g2...maozphilly.jpg
http://i59.photobucket.com/albums/g2...maozmagic7.jpg
http://i59.photobucket.com/albums/g2...maozmagic6.jpg

http://i59.photobucket.com/albums/g2.../maozmagic.jpg
http://i59.photobucket.com/albums/g2...maozmagic2.jpg
http://i59.photobucket.com/albums/g2...maozmagic3.jpg
http://i59.photobucket.com/albums/g2...maozmagic4.jpg
http://i59.photobucket.com/albums/g2...maozmagic5.jpg

Whole roast pig in Ipoh, Malaysia. And yes, I did eat the face.

http://farm4.static.flickr.com/3028/...dbf9db.jpg?v=0

http://img.photobucket.com/albums/v1...89-22-29PM.gif

this is a new street vendor favorite of mine... hong kong pancakes from chinatown street vendor.

Made this a while ago. I had to go get my camera after it came out of the oven.
http://bayimg.com/image/halffaabn.jpg

Attachment 18255

A much-younger SabrinaFair with the first lasagna she ever made....I love this picture because 1) It was a really friggin' good lasagna and 2) It's a very "me" picture--I'm often seen in a kerchief and apron making a good meal!

Salteñas

http://farm4.static.flickr.com/3021/...079339c353.jpg http://farm4.static.flickr.com/3177/...3ba1e4a034.jpg

A very authentic Bolivian/Peruvian food, it is quite rapidly being assimilated into "pockets" of the U.S. cuisine in certain areas, stretching from Wyoming, to Florida, to even the Washington D.C. area. Salteñas are savory pastries filled with beef, pork or chicken mixed in a sweet, slightly spicy or very spicy sauce, and sometimes also containing peas, potatoes, olives and other ingredients. To those who have little knowledge of what it can be likened to, a popular radio personality actually had his 30th birthday party at his parents' house in which he still resided to air live on the radio, and he classified the delicacy as a "Bolivian hot pocket". In the instances I've encountered the food, I thought of it as a soup or broth within the shell of a pita pocket, somewhat similar to an English pot pie. One of my college professors actually recalled to me a story of how he was once travelling cross-country and after he packed all his belongings, charted his destination, right before he left, he had to go to the local bakery of his town and order a big bag of salteñas for the long road trip. This was perhaps 20 years ago in Michigan, and I was surprised at how much feeling and good memories he portrayed in his account of the pastry he has loved for most of his adult life. I, too, now share the great sensation whenever I treat myself to the mid-morning meal.


From where I'm staying currently, I know of a little shop near D.C., in Falls Church's Bailey's Crossroads, called My Bakery, which sells the tasty tart.

http://farm4.static.flickr.com/3236/...bfaf28.jpg?v=0
Cheeseburger "All the Way" from Five Guys. People like to compare and contrast this chain with In N Out, but I say there's plenty of room for great burger places.

An oldie, but a goody. Sushi for Beginners:


http://i35.photobucket.com/albums/d1...rbeginners.jpg