... who left her for another pan.
Soul Food Farm Free Range Certified Organic Eggs via Prather Ranch Meat Co.
Toasted sesame semolina bread by Della Fattoria
Maitake Mushrooms from Far West Fungi, drizzled with Bariani Oil, seasoned with salt and pepper, and roasted in a hot oven until crispy.
Bacon [mostly hidden from view] from The Fatted Calf.
Butter from England.
Where does your food come from?
Wish I was there for that meal...mmmmm.
ReplyDeleteOh, my , goodness.
ReplyDeleteSam, that middle photo is BRILLANT.
I wish I could take all the credit, Rachael, but as you can see it was taken by Fred and there is little I could do to pretend otherwise. I can, however, take credit for the meal, so anytime you want to visit, Beccy, I can cook the same for you!
ReplyDeleteHow do you get your poached eggs to have such perfect shape? It looks like maybe you do the McGee thing of removing the thin outer white before poaching? It's beautiful. I'm poaching eggs for a dinner party tonight and am doing the Keller thing of sawing off the top of the eggshell and pouring it into a very deep pot of boiling, vinegared water. But they never look quite that perfect, still some kind of fluffy messy outer white.
ReplyDeleteHi Brian
ReplyDeleteI guess I didn't make it so clear - but the white completely fell off the yolk in the pan and so all I could retrieve was a little poached egg yolk (which of course looks perfect)!
I really am not the world's eggspert on poaching eggs. Sometimes they come out great and other times not. I don't have a foolproof method.
Now do I order that for one of my b'fasts!!
ReplyDeleteYou're so clever! Love the play on words. And those mushrooms look marvelous...
ReplyDeleteFred is funny!
ReplyDeleteSimply brilliant meal. So simple. So brilliant.
ReplyDeleteNine months out of the year, my food comes from my backyard garden. But now, just after I've pulled out all the plants that gave me so many goodies all summer and before the first of the broccoli rabe and cauliflower and fava beans start sprouting, I get this panicky feeling of "what will I EAT!?" Until I remember that the farmers' market runs for another month and I've got a beloved organic market down the street who buys from local purveyors. Then all is well again.
ReplyDeleteHaha, this post cracks me up for some reason. Very cute! And I love poached eggs :)
ReplyDeleteCool photos.
ReplyDeleteWhere does my food come from?
Veg mostly from the garden [March to January or so].
Bread from my oven.
Meat mostly game meats we take in the fall [calf moose, elk, grouse, goose, duck].
Fish either caught by my dad in Saskatchewan [pike, perch, pickerel, whitefish], or by us in B.C. [salmon, ling cod, rock cod, snapper]
Everything else: various sources.
You asked!
lovely pics! love the reflective shot!
ReplyDeletei loved your egg photo,,,it really is so well made with lots of thought and very tempting as well! I just started a video recipe site that shows you step by step how to make stuff, www.ifoods.tv and i also started out as a blogger so it's great seeing other bloggers doing well, keep up the good work"
ReplyDeleteThe worst part of using stumble upon before lunch is finding blogs like yours, I am now really hungry!
ReplyDeleteSuch beautiful photos! Looks delicious.
ReplyDeleteI have been thinking a lot about where my food comes from lately (mostly because I've been watching movies like King Corn and reading books like Kitchen Literacy.)
It's quite eye-opening and disturbing. But feels like an extremely important thing to be aware of.
Here are some relevant links if anyone is interested (sorry to plug my own blog via comments - I know that's sort of an annoying thing to do - just easiest to link to content I know):
Interview with the two guys behind the new King Corn documentary film:
http://gardenofeatingblog.blogspot.com/2007/10/kings-of-corn-interview-with-curt-ellis.html
Interview with Diane Hatz of Sustainable Table about their recent "EatWell Guided Tour of North America" this summer: http://gardenofeatingblog.blogspot.com/2007/10/eating-well-with-diane-hatz.html
Teaser about the new Kitchen Literacy book (interview with the author is coming soon):
http://gardenofeatingblog.blogspot.com/2007/11/food-for-thought-kitchen-literacy-book.html