Food Lovers

[Hepar]

 

 

Post as many pictures as you want, or any other food related content for that matter. Breakfast, elvenses, brunch, lunch, dinner, supper, midnight snack, whatever floats the boat. Doesn't need to be fancy either.

I'll put my pictures in a spoiler to save on space. 

 

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First course: Cannelloni, Pasta

Squid Ink, Dungeness crab, celery root, brown butter, lemon, fresh herbs

I made this pasta at a catering event as the main.

 

Second course: Sword Fish, Crudo

Iced miso, rice broth, cherry tomatoes, sesame/pine nut, fresh herbs, chive oil, lemon 

This Crudo we served a la carte off the tasting menu, bar side at a restaurant in the San Juan Islands.

 

 

 

Edited March 18 by Hepar

[Mari Rin]

I love to cook. I prepare various national dishes... though I modify them either to suit my taste and the taste of my family, or because certain spices are not readily available.

[Raven 54]

On 9/25/2025 at 2:46 AM, Hepar said:

 

 

Post as many pictures as you want at a time. Breakfast, elvenses, brunch, lunch, dinner, supper, midnight snack, whatever floats the boat as long as it was something you made. Doesn't need to be fancy either, as long as it made you proud. 

 

 

 

 

 

 

 

 

 

An explanation of what is in your pic would be great.... You made that?   

[Hepar]

5 hours ago, Caveman 74 said:

An explanation of what is in your pic would be great.... You made that?   

Sure did! 😀I added some descriptions below the pictures.

[Raven 54]

2 hours ago, Hepar said:

Sure did! 😀

You are talented.   

[Hepar]

8 minutes ago, Caveman 74 said:

You are talented.   

Thank you. I am grateful for the opportunities circumstance has afforded me. If only I was as good at modding. 

Edited October 10, 2025 by Hepar

[Hepar]

Braided Brioche, made at home.

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Edited October 10, 2025 by Hepar

[Mari Rin]

Beetroot soup: 300 grams of coarsely grated beets. 400 grams of beef on the bone. 4 medium potatoes. 1 onion. 1 carrot. Salt and pepper to taste. 1 teaspoon of 7% vinegar. 3 cloves of garlic.

dried bay leaf 3 pcs. tomato paste 3 tablespoons

Cook the beef in a 6-liter saucepan filled to the brim for 2.5 hours. Add salt, black peppercorns to taste, bay leaf, and crushed garlic. Once the broth is ready, peel and chop the potatoes, pour in the broth, bring to a boil, and simmer for 15 minutes.

Chop the carrots, onion, and boiled beef from broth, place them in a frying pan, add butter, and fry until the onion becomes translucent. Add the grated beetroot, a teaspoon of vinegar, salt to taste, and sugar to taste. Add 3 tablespoons of tomato paste.

a little broth and simmer, stirring, over medium heat for 3-5 minutes.

After 15 minutes, add everything from the frying pan to the saucepan, add the dill, and cook for another 5 minutes. When ready, cover with a lid and wait for another 5 minutes. Serve with sour cream. Enjoy.

Edited October 12, 2025 by Mari Rin

[mystiquebabe]

On 9/25/2025 at 3:46 PM, Hepar said:

 

 

Post as many pictures as you want, or any other food related content for that matter. Breakfast, elvenses, brunch, lunch, dinner, supper, midnight snack, whatever floats the boat. Doesn't need to be fancy either.

I'll put my pictures in a spoiler to save on space. 

 

  Hide contents

  Hide contents

 

 

First course: Cannelloni, Pasta

Squid Ink, Dungeness crab, celery root, brown butter, lemon, fresh herbs

I made this pasta at a catering event as the main.

 

Second course: Sword Fish, Crudo

Iced miso, rice broth, cherry tomatoes, sesame/pine nut, fresh herbs, chive oil, lemon 

This Crudo we served a la carte off the tasting menu, bar side at a restaurant on the San Juan Islands.

 

 

 

Wow, I might gonna try these 

[ramrod126]

What I'm cooking tonight.

 

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[Hepar]

9 hours ago, ramrod126 said:

What I'm cooking tonight.

 

  Hide contents

 

Looks delicious! 😋 How did it taste?

[ramrod126]

26 minutes ago, Hepar said:

Looks delicious! 😋 How did it taste?

Phenomenal. I love breaking out the cast iron whenever I can. I'm the only one in the house that will use it. The steak in that pic was for the wife. She likes a little less Maillard reaction for some reason (She also likes it well done, blech). The other three I did were much more browned.

[Hepar]

15 hours ago, ramrod126 said:

Phenomenal. I love breaking out the cast iron whenever I can. I'm the only one in the house that will use it. The steak in that pic was for the wife. She likes a little less Maillard reaction for some reason (She also likes it well done, blech). The other three I did were much more browned.

Well done?? Oh no!! I had a cast iron for years and only started using it (at home) this year. I must say, I'm also a big fan. Good on you for cooking the wife something nice. Respect. 

Edited May 11 by Hepar

[Hepar]

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Appetizer: Black caviar blini with ricotta

 

First Course: Wild Alaskan Sockeye salmon tartare, toasted pine nuts, quail egg, mint, fried squid-ink lavash 

 

Second Course: Golden beat carpaccio, creme fraiche, chèvre, toasted pistachios, red-veined sorrel microgreens, radish, fried capers, orange zest

 

Dessert: Caprino stagionato with honey, toasted sunflower seeds, huckleberry, crostata al cioccolato, cardamom whipped cream

Highlights from a dinner I had catered at a restaurant from a while back. There was also a pasta dish but I forgot to take a picture. 

 

Edited May 25 by Hepar

[ramrod126]

On 5/15/2026 at 9:10 PM, Hepar said:

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Appetizer: Black caviar blini with ricotta

 

First Course: Wild Alaskan Sockeye salmon tartare, toasted pine nuts, quail egg, mint, fried squid-ink lavash 

 

Second Course: Golden beat carpaccio, creme fraiche, chèvre, toasted pistachios, red-veined sorrel microgreens, radish, fried capers, orange zest

 

Dessert: Caprino stagionato with honey, toasted sunflower seeds, huckleberry, crostata al cioccolato, cardamom whipped cream

Highlights from a dinner I had catered at the restaurant from a while back. There was also a pasta dish but I forgot to take a picture. 

 

Are you a professional? I have to ask because all of that looks like more than I could accomplish and I'm a hell of a cook.

[Hepar]

On 5/18/2026 at 4:15 AM, ramrod126 said:

Are you a professional? I have to ask because all of that looks like more than I could accomplish and I'm a hell of a cook.

Thanks, I'm sure you could make all of these with a little guidance if you have some natural talent! They're easier than they look. I worked in the restaurant industry for about ten years, as a line cook and then as a Chef.  Recently, I went back to school to do something else. So yes, I was at one point, but am no longer what I'd consider a professional. 

Edited May 25 by Hepar