2010 Big Apple Barbecue Block Party: Big Bob Gibson Bar-B-Q – Pulled Pork Shoulder & Coleslaw
Some cool barbecue foods images:
2010 Big Apple Barbecue Block Party: Big Bob Gibson Bar-B-Q – Pulled Pork Shoulder & Coleslaw
Image by wallyg
The 8th Annual Big Apple Barbecue Block Party took place in Madison Square Park on June 12 and 13, 2010. The Big Apple Barbecue Block Party brings together the country’s top pitmasters who cook up their award-winning food for over a hundred thousand barbecue enthusiasts.
Led by pitmaster Chris Lilly, Big Bob Gibson Bar-B-Q, from Decatur, Alabama, served up Pulled Pork Shoulder. Big Bob Gibson Bar-B-Q has been serving fine, slow cooked meats and unforgettable sauces since 1925 when the 6’4, 800-pound Bob Gibson started with a makeshift table in his backyard. Four generations later, and the family businesses has expanded across the south and into supermarkets with their famous white sauce.
Barbecue and Isaw
Image by rexquisite
Classic pork BBQ and isaw (pronounced as eee-sao)
2010 Big Apple Barbecue Block Party: Ed Mitchell’s The Pit
Some cool barbecue foods images:
2010 Big Apple Barbecue Block Party: Ed Mitchell’s The Pit
Image by wallyg
The 8th Annual Big Apple Barbecue Block Party took place in Madison Square Park on June 12 and 13, 2010. The Big Apple Barbecue Block Party brings together the country’s top pitmasters who cook up their award-winning food for over a hundred thousand barbecue enthusiasts.
Led by pitmaster Ed Mitchell, The Pit, from Raleigh, North Carolina, served up Whole Hog. Ed Mitchell, a Vietnam Veteran, began selling his parent’s 150-year old barbecue recipe at his mother’s grocery store in 1990. It proved so popular, that the family store transformed into a family restaurant and Ed’s reputation has grown ever since.
Barbecued duck breast salad
Image by avlxyz
Barbecued duck breast with a ginger, bean shoot and cashew salad, chili caramel and coriander
2010 Big Apple Barbecue Block Party: Moonlite Bar-B-Q Inn
Check out these barbecue foods images:
2010 Big Apple Barbecue Block Party: Moonlite Bar-B-Q Inn
Image by wallyg
The 8th Annual Big Apple Barbecue Block Party took place in Madison Square Park on June 12 and 13, 2010. The Big Apple Barbecue Block Party brings together the country’s top pitmasters who cook up their award-winning food for over a hundred thousand barbecue enthusiasts.
Led by pitmaster Ken Bosley, Moonlite Bar-B-Q Inn, from Owensboro, Kentucky, served up BBQ Mutton & Burgoo. Moonlite has been a Kentucky tradition since 1963 when Catherine and Pappy Bosley bought the 14-year old barbecue joint, the Moonlite.
Barbecued Mutton, pit-roasted sheep, has been popular in Owensboro since the Welsh settled Daviess County with their sheep herds. Owensboro’s burgoo is a hearty soup made from mutton, chicken, and a variety of vegetables. One tradition says it came from Wales and found its way to the frontier through Virginia, evolving very similar to Brunswick Stew. In the early 1800’s, burgoo developed as a squirrel stew and was served at political rallies and church picnics. Around Kentucky, burgoo varies with different meats, but always the same consistency–thick and soupy.
Barbecued Skirt Steak
Image by arnold | inuyaki
with Asparagus "alla Piastra" and Salsa Verde
PLAGue Marmelade (Pear, Lemon, Apple, Ginger) – 52 weeks of recipes – 5/52
Check out these recipes images:
PLAGue Marmelade (Pear, Lemon, Apple, Ginger) – 52 weeks of recipes – 5/52
Image by weezerthewonderful
PLAGue Marmelade
(pear, lemon, apple, ginger)
2 lemons 2
1-1/2 cups water 375 ml
4 cups slice peeled pears 1 L
4 cups slice peeled apples 1 L
¼ tsp baking soda 1 mL
4 cups granulated sugar 1 L
3 tbsp finely chopped candied or crystallized ginger 45 mL
Remove thin outer rind from lemons with a vegetable peeler and cut into fine strips with scissors or a sharp knife, or use a zester.
Remove white rind in large pieces from lemons and place in large stainless steel saucepan with outer rind and add water. Boil over high heat, cover, reduce heat and boil gently for 20 minutes.
Finely chop lemon. Add lemon, pears, apples, and baking soda to saucepan. Bring to a boil over high heat, cover, reduce heat and boil gently for 20 minutes, stirring frequently.
Using tongs, remove and discard the large pieces of white rind.
Add sugar and ginger to saucepan. Return to a boil over high heat and boil rapidly, uncovered, until mixture will form a gel, about 20 minutes, stirring frequently.
Test for gel formation by dipping a cool metal spoon into the hot fruit mixture and immediately lifting the spoon so the mixture runs off. When mixture ‘sheets’ from the spoon (the drops become very thick and two drops run together before dropping off), it will form a gel on cooling and no further cooking is required.
Remove from heat. Laddle into sterilized jars and heat seal jars covered in boiling water for 10 minutes.
Makes 5-1/2 cups (1.375L)
Mushroom Bread – 52 weeks of recipes – 6/52
Image by weezerthewonderful
Mushroom Bread
3 cups warm water 750 ml
1 tbsp yeast 15 ml
1 lb flour (whole wheat or white) 500 g
1 tsp salt 5 ml
3 tbsp honey 45 ml
3 tbsp olive oil 45 ml
1-1/2 cups mushrooms, sliced and sauted 375 ml
Pre-heat oven to 450 degrees F about 20 minutes before baking.
Place warm water in a large mixing bowl, stir in the yeast and let stand for 5-10 minutes. Add half the flour, the salt, honey and oil. Mix well until mixture resembles a smooth batter. Gradually add additional flour until a soft smooth dough is obtained. Pour dough out onto a floured surface and knead until smooth and elastic, about 15 minutes.
Oil a large mixing bowl and place dough inside. Turn dough over to cover all surfaces with oil. Cover with plastic film and a damp towel, let sit until doubled, about 1 to 1-1/2 hours. Deflate dough, knead briefly, re-cover and let sit until doubled in volume, about 1 hour.
In a saucepan, sauté the mushrooms in oil. Porcini, bolettes, chanterelles or use what you like (or have available). Dehydrated mushrooms should be first soaked to re-hydrate in warm water for at least 30 minutes before cooking. Remember to keep the broth used to hydrate mushrooms for other uses. Can be frozen in ice-cube trays and used later.
Deflate dough, mix in the mushrooms and gently knead to mix. Divide dough into two portions. Place on a floured surface, cover with damp towl and let rest for 10 minutes. Lightly oil and baking sheet and set aside. Roll the dough out into a 10 x 12 sheet and tightly roll up lengthwise. Place on the oiled sheet seam-side down, cover with a damp cloth and let rise until doubled in volume, about 1 hour.
Just before baking, make ½ inch deep slashes in loaf, about 2 inches apart. Using a water jug with a misting nozzle, spray the loaf with water just before baking. Bake until loaves are crusty and golden brown, about 30 minutes.
Can also be used for buns, as well as loaves.
Puff apple pancake
Check out these low carb recipes images:
Puff apple pancake
Image by Manne
On a Low Carb diet? Try replacing flour with ground almonds!
Recipe for puff apple pancake from Tummyrumble.
Farmer’s market, Jul 2009 – 11
Image by Ed Yourdon
Note: this photo was published in a Jul 24, 2009 blog titled "Aussie goes NYC." It was also published in an Apr 17, 2010 blog titled " Smyrna Fresh Produce Market," and an Apr 22, 2010 blog titled "Fresh and Locally Grown: A Great Farmers Market is Just Minutes Away." And it was published in a Jun 6, 2010 blog titled "Juliet Schor on Plenitude." It was also published, in a tightly cropped format, in a Jun 9, 2010 blog titled "Show Me the Slow Money." And it was published in a Jun 13, 2010 Swedish blog titled "Mp = matprotektionisterna," as well as a Jun 13, 2010 San Francisco blog titled "73. Farmers’ Market at Fort Mason." It was also published in a Jul 16, 2010 blog titled "Support the Lake Mary Farmer’s Market." It was also published in an Aug 30, 2010 OurWorld 2.0 blog titled "How Things Work: Food Energy." And it was published in a Sep 8, 2010 blog titled "Vegetarian check-in." It was also published in an Oct 9, 2010 "Zen to Fitness" blog, titled "Boost Digestion With Carrot Salad…." And it was published in an Oct 31, 2010 blog titled До НГ 61 день, позитивное (at http-slash-slash-place-30p3.livejournal-dot-com-slash-414074-dot-html), which means … well, actually, I have no idea what it means. But it’s all good… It was also published in a Nov 22, 2010 blog titled "The Music Industry shows us how to add marketing value!"
Moving into 2011, the photo was pubished in an undated (early Feb 2011) blog titled "About Farm to School." And it was published in a Mar 7, 2011 blog titled "Building Customer Loyalty Using Twitter Lists." It was also published in an April 1, 2011 Farmer’s Market blog, with the same caption and detailed notes that I had written on this Flickr page. And it was published in an Apr 15, 2011 Cool Music Industry School images blog, with the same caption and detailed notes that I had written on this Flickr page. It was also published in an Apr 26, 2011 blog titled "Smyrna Fresh Produce Market, 2011." And it was published in a Jun 24, 2011 blog titled "An Ultra-Low-Calorie, Low-Carb Diet is Sufficient to Reverse Type 2 Diabetes, Study Finds." It was also published in an undated (mid-August 2011) blog titled "McGuire Organics," as well as an Aug 29, 2011 blog titled "Three tips to rotate your foods for variety and nutrition."
Moving into 2012, the photo was published in a Jan 3, 2012 Mrs. Pantry’s Blog posting titled "Carrot Soup with a Kick and Quick Croutons." It was also published in a Feb 6, 2012 blog titled "The #1 Tool To Improve Your Health: Your Fork!" And it was published in an undated (late Apr 2012) Squidoo blog titled "Basics of Juicing and Recipes." It was also published in an undated (late Apr 2012) blog titled "Smyrna Fresh Produce Market Starts May 5th." And it was published in an undated (late May 2012) blog titled "The 8 Best Foods to Buy at Farmers’ Markets." It was also published in a May 30, 2012 blog titled "Diversification j’écris ton nom." And it was published in an Aug 1, 2012 blog titled "WOULD YOU DATE A VEGETARIAN? 30 PERCENT OF OMNIVORES WOULDN’T."
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Contrary to what you might think, New Yorkers do not eat all of their meals at Starbucks or pizza joints. Nor do they buy all of their food at supermarkets or corner delis.
We also buy our food at farmer’s markets, where organically grown fruits, vegetables, cheese, and other items are brought from farms in nearby New Jersey and upstate New York. Some of these are large and noisy, some specialize in ethnic foods; and some operate every day, with great fanfare and publicity.
But then there are the neighborhood farmer’s markets, many of which operate only one day a week. In my neighborhood, it’s Fridays mornings: on 97th Street, between Amsterdam and Columbus, you can find an assortment of beans and beets, tomatoes and potatoes, carrots and garlic, peaces and cucumbers.
These photos will give you an idea of the kind of food that many of us are lucky enough to enjoy…
