SIGforum
Food Porn

This topic can be found at:
http://sigforum.com/eve/forums/a/tpc/f/9666031561/m/9880003704

January 20, 2017, 12:37 AM
Aeteocles
Food Porn
Ya sure that's korean?

Looks like a Vietnamese banh mi...complete with the cilantro and pickled carrots & radish.

Even got the boba drink in the back.
January 21, 2017, 10:43 PM
modestglock26
quote:
Originally posted by Aeteocles:
Ya sure that's korean?

Looks like a Vietnamese banh mi...complete with the cilantro and pickled carrots & radish.

Even got the boba drink in the back.


Nope, you're totally right. We were just talking about this Korean place here back in Atlanta and my brain totally ran with it while posting this.

This was Le Bakery in Biloxi.
January 29, 2017, 01:47 PM
ChicagoSigMan
I am a trained chocolatier. Maybe when I retire, I'll make a business out of it, but for now, I just do these for fun and give them away as fast as I can so I don't eat them all.


White chocolate pistachio gianduja with morello cherry compote in dark chocolate:




Apple cider caramel with Vanilla Cinnamon ganache in milk chocolate:



Mango Bellini (Mango jelly with a prosecco ganache) and Creme Brulee (Vanilla citrus ganache with burnt sugar flakes) both in white chocolate:


January 29, 2017, 02:31 PM
RobLew
^^^^ Those are works of art! Eek


...that I will support
and defend...
January 29, 2017, 04:04 PM
Aeteocles
Those look awesome,
January 29, 2017, 04:27 PM
flesheatingvirus
A trained chocolatier?

Do I sense a karma coming???


________________________________________

-- Fear is the mind-killer. Fear is the little-death that brings total obliteration. I will face my fear. I will permit it to pass over me and through me. And when it has gone past me I will turn the inner eye to see its path. Where the fear has gone there will be nothing. Only I will remain. --
January 30, 2017, 04:59 AM
huskerlrrp
I don't normally have interest in "sweets" but those are awesome! They are not simple ingredients either.
How is the top/cover created?


January 30, 2017, 07:53 AM
vemon
ChicagoSigMan
It's a masterpiece, sir! Especially liked the "White chocolate pistachio gianduja with morello cherry compote in dark chocolate"




Sorry could not resist Smile
January 30, 2017, 10:59 AM
kimberkid
quote:
Originally posted by flesheatingvirus:
A trained chocolatier?

Do I sense a karma coming???

We can only pray!
(I'd say "hope" but that isn't enough intensity)


If you really want something you'll find a way ...
... if you don't you'll find an excuse.

I'm really not a "kid" anymore ... but I haven't grown up yet either Wink
January 31, 2017, 10:56 AM
ChicagoSigMan
Thanks all. I'll try to do a karma. The problem is shipping....it has to go expedited and if it's going to anywhere warm, it needs to be insulated and shipped with coldpaks. I just don't have the right packaging to make sure they arrive in good shape. I'll try to figure something out.

The shells are decorated with colored cocoa butter applied with different techniques: airbrush, paintbrush, sponge, fingers, etc. The work flow is to decorate the mold, then fill the molds with chocolate, then drain to create the hollow shell, ad the filling, then pour more chocolate on the mold to create the bottom of the bonbon. The chocolate contracts as it hardens (as long as it's well tempered), so you just turn the mold over and the candies fall out.

This message has been edited. Last edited by: ChicagoSigMan,
January 31, 2017, 07:36 PM
huskerlrrp
quote:
Originally posted by ChicagoSigMan:
Thanks all. I'll try to do a karma. The problem is shipping....it has to go expedited and if it's going to anywhere warm, it needs to be insulated and shipped with coldpaks. I just don't have the right packaging to make sure they arrive in good shape. I'll try to figure something out.

The shells are decorated with colored cocoa butter applied with different techniques: airbrush, paintbrush, sponge, fingers, etc. The work flow is to decorate the mold, then fill the molds with chocolate, then drain to create the hollow shell, ad the filling, then pour more chocolate on the mold to create the bottom of the bonbon. The chocolate contracts as it hardens (as long as it's well tempered), so you just turn the mold over and the candies fall out.


Interesting, thanks for sharing. I better stick to steak for now.


February 01, 2017, 09:44 PM
911Boss
New camera and lens, Canon M5 mirrorless and 22mm f2 lens christened it with today's lunch at Mod Pizza...








What part of "...Shall not be infringed" don't you understand???



February 08, 2017, 11:14 AM
vemon
The first (easy) dinner Smile



February 12, 2017, 07:23 AM
vemon
Mushroom soup today:



February 21, 2017, 09:27 AM
vemon
Russian pancakes with salmon.


February 21, 2017, 10:57 AM
jhe888
ChicagoSigMan, those are impressive. Great work.




The fish is mute, expressionless. The fish doesn't think because the fish knows everything.
February 25, 2017, 07:49 AM
mbinky
No where near the art you guys put out, but this morning's breakfast. Pizza on the grill. (normally when the grill is my canvas, SPAM is my medium). Smile








March 05, 2017, 01:36 AM
46and2
ChicagoSigMan, those look and sound amazing. Very well done, sir.
March 05, 2017, 10:51 AM
Mike729
How about hospital food? Florida Hospital at Celebration. It actually wasn't bad, but when I saw the bill I realized those must have been 500 bucks a plate! Eek






March 13, 2017, 06:34 AM
911Boss
Date night dinner last weekend...

SteakLob by Wayne Wilson, on Flickr






What part of "...Shall not be infringed" don't you understand???