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#181 Sade

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Posted 23 June 2018 - 06:50 PM

Tweekers that's who. Lol

So...I go outside yesterday afternoon to get shit ready for my brisket, you know wood and shit..... only to find that some stupid dumb ass stole my chimney starter and the lid to my smoker, who the fuck just steals that shit? They could have just taken the whole fucking thing !!!!


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#182 MeadMaker

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Posted 24 June 2018 - 12:30 AM

Someone stole my $15 BBQ right out of our fenced front yard a couple of years ago.  I think a lot of people who steal it's more for the thrill than actually wanting the item.

 

Tweekers that's who. Lol

 

So...I go outside yesterday..... only to find that some stupid dumb ass stole my chimney starter and the lid to my smoker . . .

 


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#183 Skywatcher

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Posted 24 June 2018 - 09:18 PM

Home baked Sourdough

 

I have had this "pet" sourdough sponge for 3 years now. Its nice and sour, and I of course need to bring it out of the fridge and re-activate it every so often. This is a 3 day process of feeding, letting get active, take a cup to start over with more flour and water, repeat every day until it makes big bubbles and is fully thriving.

 

I am not obligated to make something, but always do, and bread or sourdough pancakes is usually the winner. Today it was bread.

 

Fully activated sponge.

 

post-126525-0-99390800-1529891790.jpg

 

Take one cup of sponge, add 2 cups of flour, 1 tsp salt, and add warm water until you can mix it. Knead this sticky mess for 15 minutes, then place in a lightly oiled bowl. Coat the sides of the dough, cover, and let sit in a warm place about 1 and 1/2 hours until it doubles in size. 

 

Then it gets turned out on a floured board again, and kneaded again about 10 minutes. Put it back in the oiled bowl and return to a warm covered spot about two hours. It's ready when it has doubled again, and a finger poked in stays indented.

 

Then I stretch the dough down to the bottom several times, tucking underneath, forming a good round loaf. When the top is baby butt smooth, it gets set on a tray with cornmeal as a bottom layer. The sharpest knife I own gets lightly dragged over the top in a crosshatch, and the loaf gets left until the oven is ready.

 

Ready to bake.

 

post-126525-0-13647000-1529891778.jpg

 

 

The oven gets heated to 475 with a ceramic dish of water on the bottom tray. When the water is visibly steaming, its ready. Bread gets placed on the shelf over the water, and the oven sides get sprayed with a water bottle. (I like really chewy crust on sourdough). The oven temp gets dropped to 425, and the loaf bakes for 30- 35 minutes. I'll spray the sides twice more in the first 10 minutes.

Take it out when done to cool, and try not to eat it all before dinner...

 

Finished loaf.

 

post-126525-0-50214000-1529891759.jpg

 

starter sponge.jpg   ready to bake.jpg

 

finished.jpg   


Edited by Skywatcher, 24 June 2018 - 09:25 PM.

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#184 Juthro

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Posted 24 June 2018 - 10:40 PM

I love me some homemade bread :) 

 

Looks really nice Skye!


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#185 SteampunkScientist

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Posted 25 June 2018 - 11:15 PM

Damn! The bread and the barbeque look mouthwatering.
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#186 Skywatcher

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Posted 27 July 2018 - 09:24 PM

Creamy Tomato Basil Penne with Shrimp

 

This was a new one for me that I could not resist adding my own to. The results were delicious and worth saving...........

 

post-126525-0-74482300-1532743155.jpg

 

 

This made enough for 2, but is not a fussy recipe that you could double up easily.

16 jumbo shrimp, peeled and deveined

1/2 brown onion diced

2 cloves garlic minced

1/2 cup good white wine

15 oz can of tomato sauce

1/3 cup heavy cream

3 tbsp butter

3 tbsp EV olive oil

1/2 box penne pasta

salt/ pepper to taste

About 3 tbsp fresh basil (Thin sliced)

1 tbsp fresh oreganoMinced

Parmesan Cheese

 

 

 

Boil water and get the Penne pasta going first.

 

In 2 tbsp butter with 2 tbsp oil saute shrimp just enough to pink, flip and cook one more minute. Put in a bowl to the side. In the same pan, add onion, garlic and another tbsp each of butter and oil. Saute until translucent, and add wine. Scrape the brown bits off the pan and cook the alcohol out. Add tomato sauce, bring back to a simmer and stir in cream. Add all the oregano and 2/3 of the basil and bring to a simmer. Add shrimp back to sauce. simmer another minute or 2, and then stir in drained cooked penne pasta.

 

Serve with grated parmesan, and a sprinkle of the remaining fresh basil. A piece of good crusty bread will be appreciated to sop up all that delicious sauce. The only thing I might do different next time is add some romano or parmesan to the sauce before adding the pasta and shrimp.

 

Creamy Tomatoe Shrimp penne.jpg


Edited by Skywatcher, 27 July 2018 - 09:28 PM.

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#187 Juthro

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Posted 29 July 2018 - 12:30 PM

Ow lordy that looks good, Skye!!

 

Thanks for putting the recipie up my friend, cuz you know I was going to ask, lol.

 

Peace, love, and good eats :)
 


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#188 Juthro

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Posted 29 July 2018 - 01:10 PM

Its fish processing time again.   Here are a couple of nice silver salmon fillets just off the smoker.

 

My process for smoking fish is pretty straight forward.  I brine the fish 8 to 12 hours (overnight) in the fridge.  Over the years I've used a couple of different brine recipies,  this is the one I'm liking now.

 

3/4 cup kosher salt

1 cup b sugar

1 cup wt sugar

1 tsp granulated garlic

1/2 cup real maple syrup (grade 'B' if you can get it)

1/2 cup soy sauce

1 Tbs pink #2 curing salt

1 gal water

 

Then the fish gets placed on racks and air dried in front of fans until the surface of the fish develops a pelicile.  This takes me about 3 or 4 hours.  It is then placed in the smoker for 5hrs at 100 degrees.  If you want to eat it right off the smoker at this point you turn the temp up and finish the fish to your desired doneness.

I am generally trying to put up fish for the rest of the year, so at this stage I pressure can the fish for long term storage.  If you go this route, pack your jars with fish and add 1/2 Tbs of lemon juice to half pint jars, or 1 Tbs to pints, and PC for 100 min at 10psi (15psi if above 1000').  The lemon juice will cause all the bones to dissolve during the cooking cycle. 

 

Once canned up, store your jars in a cool, dark place, and they will stay good for a couple of years.

 

post-136504-0-60572400-1532887832.jpg

 

DSC_0134 (1).jpg


Edited by Juthro, 29 July 2018 - 01:11 PM.

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#189 Juthro

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Posted 12 December 2018 - 02:16 PM

So I've been experimenting with making homemade enchilada sauce.  After combining pieces out of a few recipes, and tweaking them to my own tastes, I think I have found a combo that I'm happy with.  This is what I've come up with.

 

I am using ancho chiles that I purchased from the ethnic food aisle of a large box store. If you want a little  heat in your sauce I suggest mixing in some pasilla chiles with the anchos. 

 

I like to grind my dried peppers into chile powder, and use them like that.  They are fresher then buying pre-ground chile powder, and it is a lot less messy then having to strain chunks out of the sauce later.  I use a small coffee grinder to grind the dried peppers (after I remove seeds, and stems). 

 

Mexican Gravy (enchilada sauce)
• 3 TBL vegetable oil
• 3 TBL white flour
• 4 tsp.  ancho chili powder
• 1 pint chicken broth (low sodium)
• 1 1/2 tsp. garlic powder
• 3/4 tsp. salt
• 3/4 tsp. sugar
• 1 tsp. ground cumin
Heat the oil on medium, add flour and mix.   Let this cook while stirring frequently with a whisk, to slightly brown flour (2-3 minute-ish)
Add the chili powder, and mix.  Turn heat to low, add chicken broth and mix well.
Stir in rest of ingredients one at a time.
Heat until it thickens and reaches a light boil (you might need to give it a little more heat, just make sure you keep stirring so it doesn’t clump up, or burn to the pan.

 

This stuff is good on all kinds of things...  Enchiladas, burritos, on nachos, over spanish rice, served with tortillas and eggs.... ect...  

 

Enjoy :)

 

 

 


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#190 jkdeth

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Posted 12 December 2018 - 02:20 PM

Interesting. I love keeping enchilada sauce around. I'll have to try this.
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#191 Juthro

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Posted 21 January 2019 - 04:49 PM

So I got off my ass and made a batch of mushroom ketchup. 

 

This is the recipie I followed.

 

 

2# of button mushrooms, roughly cut into pieces mixed with 2 TBL of kosher salt and 2 bay leaves.  This was placed in a pot and left overnight for the salt to extract the liquid from the shrooms.

 

DSC_0259.1.jpg

 

Now add

 

1 coarsely chopped onion

1 TBL finely ground horseradish root.

1/4 tsp ground cloves

pinch of cyan

1/2 tsp all spice

1/4 cup of apple cider vinegar

zest of 1 lemon

 

Mix and heat the ingredients on the stove and simmer for 15 min.  Let it cool enough to handle, and then strain through some cloth.

 

Make sure to save the solids,  you want to dry them and grind them into powder.  It makes a great seasoning salt, and is as good or better then the sauce itself.

DSC_0260.1.jpg

The 2#s of shrooms gave me just shy of 2 cups of sauce.  It has a much richer flavor then the store bought stuff I bought in the past.  It has a very complex, rich, and earthy taste.  This recipe  is a keeper.  I will definitely make this again.

DSC_0261.1.jpg

 

 

 

 

 

 

 


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#192 Juthro

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Posted 27 January 2019 - 05:14 PM

I found a little splash ( < 1 tsp) of the mushroom ketchup(MK) in a cup of beef broth makes a killer mushroom broth.  It really is quite tasty, and is much better the the store bought MK I had been using.  It has a lot more mushroom flavor, and is not as salty.

 

I look forward to making a brown, mushroom gravy base with it, but I haven't got there yet.

 

 

 

 






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