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Go to www.photobucket.com and in the Go To Album box type travelinman_53 and click go. Scroll down and double click on gathering 9-24-04.
You can select one picture at a time, our you can go with the slideshow.
Feel free to look at the other albums.
Thanks again for being such great hosts. The pics were wonderful. I just wish I hadn't missed the food. It looks awesome.
great pictures, bob. And , yes, thank you for being such wonderful hosts.
Ever regret, not being a Chef, Bob you certainly appear to have the talent for it. I love to cook and always regret not following that path from School.
Bob definately missed would could have been a calling for him. Although...soemtimes it is far more satisfying to cook like this on a smaller scale, in a realtively intimate setting, rather than "on demand" in a restaurant....
Most people who love to cook dont do it for a living because of pretty much exactly what you said Kat. They prefer to do it in the comfort of their own kitchen for themselves and a smaller "audience" who generally appreciates it. There is much more gratification, for most, when cooking for those you car for over cooking on a grander scale. Plus being at home allows you to "free lance" openly and you can do everything with your tools and at your own pace. (and almost no-one would ever have the guts to send anything back LOL!)
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Thanks for the compliments.
Cooking for a living would take the fun out of it, most cooking is prep work which I would have to do to get to the creative part. Unless I was a head chef with a number of salad and sous chefs working for me I would get board. I also like to travel and a chef is married to their kitchen.
The fun is in the planning, picking the ingredients, playing with the spices and the presentation.
Two of my three kids are in the food business, my daughter is a pastry chef in Tallahassee and my youngest son is the kitchen manager at Carrabba's Italian Grill in Stuart Fl.
Last evening, Mike (Erin's ex boyfriend) drove in from Maryland with a big bag of blue crabs, so we had an impromptu crab boil. The pics are on the camera at home. Maybe GAE can post them.
<font color="#000002" size="1">[ September 28, 2004 10:08 AM: Message edited by: travelinman ]</font>
<font size="2" face="Verdana, Helvetica, sans-serif">You got it.Quote:
Originally posted by cincygreg:
Most people who love to cook dont do it for a living because of pretty much exactly what you said Kat. They prefer to do it in the comfort of their own kitchen for themselves and a smaller "audience" who generally appreciates it. There is much more gratification, for most, when cooking for those you car for over cooking on a grander scale. Plus being at home allows you to "free lance" openly and you can do everything with your tools and at your own pace. (and almost no-one would ever have the guts to send anything back LOL!)
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I can do what I want and if someone doesn't like it oh well. In a restaurant you have to make everyone happy.
I had a great time Saturday. Well worth taking off work for. Thanks for inviting us.
The food was superb Trav. Good stuff.
Sunday mornings we go to Jungles and we like to wander through the Asian vegetables and daydream. GAE has asked me a number of times to do something with lemongrass.
Maybe a kicked up version of the soup below. I would add a small lobster, more heat and substitute the chicken stock with a shrimp/lobster stock.
Servings: 4
1 pound medium shrimp, peeled and deveined, tails left on and shells reserved
4 1/2 cups unsalted homemade chicken stock
3 lemongrass stalks
4 kaffir lime leaves, or 2 strips of lime zest, julienned
One (5-ounce) can straw mushrooms, drained
1 small tomato, sliced into small wedges
3 tablespoons fish sauce
3 tablespoons lime juice
1/2 serrano chile, or more to taste, thinly sliced into rings
Freshly ground black pepper
Cilantro sprigs for garnish
Put the shrimp shells and the chicken broth in a medium saucepan and boil for 5 minutes. Strain the broth and put it back in the pan.
Use only the bottom 6 inches of the lemongrass; chop off the green tops and the bulbous ends. Cut the stalks into 2-inch lengths and bruise them with the side of a wide knife, so that they remain intact but are somewhat flattened and release their fragrance.
Add the lemongrass, lime leaves, straw mushrooms, and tomato to the stock and simmer for 5 minutes.
Combine the fish sauce, lime juice, chile, and pepper in a small bowl and stir to mix. You can do this much up to an hour in advance; just turn the heat off and cover the pot on the stove.
Five minutes before you want to serve, heat the stock over medium-high heat; when it's hot, add the shrimp. As soon as they become pink and curl, 30 seconds to a minute, they are done. Quickly add the fish sauce mixture and stir to mix. Pour into a tureen and garnish with the cilantro sprigs. Serve at once.
<font color="#000002" size="1">[ September 28, 2004 03:02 PM: Message edited by: travelinman ]</font>
Oh god that sounds good.
I'll go eat my PB&J now and imagine.
Ever use clam juice instead of the chicken stock?
Kinda funny that we are having this discussion. I went to the store today and put everything away (of course) Now I'm looking at it all thinking Whats for dinner?
Really differnt when you are usually cooking for 1, changes the way you buy things and I almost always have leftovers [img]graemlins/thumbs_up.gif[/img]
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We douldn't possibly make that soup. Reading through the recipe, it requires only one pan and one cutting board.
Not enough mess.
<font size="2" face="Verdana, Helvetica, sans-serif">lolQuote:
Originally posted by gae:
We douldn't possibly make that soup. Reading through the recipe, it requires only one pan and one cutting board.
Not enough mess.
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<font size="2" face="Verdana, Helvetica, sans-serif">I will fix that.Quote:
Originally posted by gae:
We douldn't possibly make that soup. Reading through the recipe, it requires only one pan and one cutting board.
Not enough mess.
We will also have Jasmin rice, home made chicken spring rolls and beef satay
Very well done! I'm glad you don't have any photos from Paradise Gardens! [img]redface.gif[/img]
There's that whole "what if" thing about cooking that makes it fun.
I'm sure you know what I'm talking about Trav.
You go to the store with no specific intentions (or even with some but not neccesarily for what you bring home)
You find something that kind of intrigues you and then you journey on through the store to find
1) What your gonna do with it
2) What your gonna put with it
3) The rest of the stuff you actually went to the store to get. LOL!
Or one of those days when you open the cupboard and say "I didnt know I had this HMMMMMMMMMMMMMM?"
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