Food Pics a la City-Data! (sliced, mix, people, long)

[SeaOfGrass]

I love all the colors in these dishes! It literally looks like art.

[Dogboa]

Crawfish etouffee, rice and corn/mirliton maque choux.

[Robinwomb]

Frittata with salmon, sweet potato, grated Parmesan, spinach, red pepper

[Dogboa]

Chicken in a homemade Oaxacan mole negro. The mole had 26 ingredients and took a total of 4 hours from start to finish. The sides were Mexican red rice and avocado with salt, lime and cilantro.

[Nut4sweets]

Originally Posted by lieqiang

Some sort of bhindi?


Here's one, it's some sort of sausage wrapped in leaves bought in a street food market in Udon Thani. It had that sour/fermented taste similar to Sai krok Isan, but to this day I have no idea what the hell it was.

The Vietnamese has something similar to this called Nem chua, make of raw super fresh pork meat, then seasoned and cured with curing salt. The result is some sour taste like vinegar. It's good as an appetizer with a cold beer.

[Nut4sweets]

Originally Posted by 1insider

My typical sushi at home will have some assortment of hamachi like pictured, salmon, conch, uni when I can get it, tuna and/or whatever I may have caught that's appropriate like snapper or wahoo. I usually add some sweet pickled shiitake gunkan. Here's a typical spread:



This is spicy conch gunkan. I catch and clean the conch when I'm in the Bahamas and bring it back.

You're killing me! These looks so delicious, like at a high-end sushi restaurant!

[Praline]

1insider, that is the best looking sushi I have ever seen! I am drooling. Magicshark, your brunch board looks tasty and is giving me ideas for the weekend.

Dogboa, I was going to ask for the recipe but who am I fooling: I would not have the patience to make that mole sauce! The whole meal looks wonderful.

[lieqiang]

Sichuan cuisine in Chengdu. Those cats aren't afraid of chilis.

[lieqiang]

Thread ain't dying.

Larb, served up in Isan Thailand.

[Dogboa]

Geoduck, siphon "cooked" in citrus juice and fried belly.