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Food porn thread


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#41 Juthro

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Posted 21 April 2016 - 12:08 PM

Once again, you impress me with your culinary abilities, Baphom.

Those egg roll's look killer brother.

Keep it cooking my friend :)

Edited by Juthro, 21 April 2016 - 12:09 PM.

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#42 dead_diver

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Posted 21 April 2016 - 04:17 PM

No pics but...shrimp and mushroom omelette with a sprinkle of scallions on top. This one is quick and easy. No special ingredients, just small cocktail shrimp and small sliced brown mushrooms that come in a can. There are recipes on the web but they all overcomplicate it with too many ingredients IMO. I like it the way i originally tried it. All that other stuff will get in the way of the shrimpy mushroomy flavor. KISS. Use enough that you can get a shrimp on each fork full. It is the best tasting omelette you will ever have. That is about as gourmet as I get. I have yet to find another restaurant anywhere that makes it.
I learned about this on Guam. I used to stop at a little diner called Rosies and have this for breakfast quite often. Another one that was awesome but i never made it myself was a regular egg breakfast with toast, etc but instead of bacon or sausage they would serve it with a slab of grilled mahi-mahi on the side. That was at a Kings diner on Guam. OMG does mahi go well with an egg breakfast. Damn, now Im hungry.

Edited by dead_diver, 21 April 2016 - 04:27 PM.

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#43 GadgetGuy

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Posted 22 April 2016 - 07:43 PM

Kentucky raw honey, brown sugar, horseradish mustard, with a dash of sriracha sauce topped with a rosemary sprig baby back ribs with hard neck garlic, red onion, chervil, hot pepper jack cheese, cashew, potato medley (red,gold and russet), with a nice spring mix salad and soft boiled brown eggs.........mmmmmmm.......mmmmmmm......good !!!!!!!
It was way too windy to smoke out today so I slow cooked the ribs in my oven at 220 for almost 6 hours.
Yeah buddy !!!!!!
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That's what I'm talking about! Looking good mang! Now that our 20" of snow melted off I'm gonna bust something out on the smoker this weekend. I may try a brisket again although I haven't had the best luck. Try try again right!


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#44 Juthro

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Posted 24 April 2016 - 07:40 PM

I was at the local butcher and they had whole pork loins on sale for a 1.88lb, so I got me an eleven pounder to turn into Canadian Bacon (it freezes well).

I cut it into three mostly equal lengths, and put it in a liquid brine of salt, white sugar, brown sugar, and cure salt #1. Two weeks of soak time in fridge, and it'll be ready for a nice long, slow smoke session (generally about 5 hours to bring the IT up to 145*, feeding it smoke the entire time)


I'll update with pics once I smoke it.

Edited by Juthro, 24 April 2016 - 07:44 PM.

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#45 wharfrat

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Posted 24 April 2016 - 08:01 PM

excellent thread.. gonna move it to the cookbook forum :biggrin:   just too keep it easily find able


Edited by wharfrat, 24 April 2016 - 08:02 PM.

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#46 Juthro

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Posted 24 April 2016 - 08:43 PM

Thanks Wharf, that's probably a better place for it.

#47 Juthro

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Posted 08 May 2016 - 12:15 AM

Ok, so I pulled my pork from the brine tonight and prepped it for tomorrows smoke. It had brined for 13 days in the fridge.

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I rinsed, and paper towel dried the pork loin pieces, then placed them on a sheet pan to dry in the fridge overnight. By tomorrow they will be ready for smoking.

More pics to come.....
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#48 Il19z8rn4li1

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Posted 08 May 2016 - 01:21 PM

Bison and patty pan squash.

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#49 Juthro

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Posted 09 May 2016 - 09:44 AM

Sorry, I was buzzed and forgot to post pics last night of the finished product.

Preheated the smoker to 130F, placed pork in. Turned up temp by 10F every hour until I reached 190F. Then held until IT reached 145 on the largest piece of pork.

I then pulled and tented the pork in foil, and placed in the oven for a few hours to cool. I then individually wrapped the pieces in foil, and refrigerated.

I will most likely vacuum seal and freeze 2/3 of it today.

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Edited by Juthro, 09 May 2016 - 09:51 AM.

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#50 Baphom3t

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Posted 09 May 2016 - 09:58 PM

Nom Nom Nom.........
I am a very adventurous eater and lover of food.......so for tonight's super I had garlic butter scallion stuffed escargot dashed with lemon zest, lemon juice, with bell pepper medley(green,red,yellow,orange) portabella quinoa topped with edible flowers........yeah that's how I roll !!!!!!!!!
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#51 Skywatcher

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Posted 09 May 2016 - 11:51 PM

I never have quite figured out how to get escargot out of the shell correctly. i do love edible flowers................


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#52 Baphom3t

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Posted 10 May 2016 - 04:56 AM

I never have quite figured out how to get escargot out of the shell correctly. i do love edible flowers................

I just used a small knife, they came right out.



#53 Baphom3t

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Posted 11 May 2016 - 08:02 PM

I killed kermit, another one, ate their legs..... and they was GOOOOOOOOD !!!!!!

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#54 Zen_

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Posted 11 May 2016 - 08:19 PM

I guess I need to post the Fungi-loaf here as well...

 

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#55 CatsAndBats

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Posted 12 May 2016 - 07:27 AM

just random catattack antipasti/tapas plates

 

 

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#56 Zen_

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Posted 12 May 2016 - 06:42 PM

Spaghetti Squash, Quinoa, and Parmesan Fritters

 

 

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#57 SteampunkScientist

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Posted 21 May 2016 - 04:02 PM

Zen, that looks super decadent yet all the ingredients are very good for you! Mmmmm!

#58 Baphom3t

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Posted 23 May 2016 - 11:22 AM

Nachos Gigante Suprema that I made dashed with sriracha sauce !!!!!!!!
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#59 Juthro

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Posted 23 May 2016 - 11:34 AM

Damn Baphom!

That looks good my friend :)

Though I would personally have to replace the Sriracha with something a little less ulcer irritating.

Man I like that stuff, but it just tears me up, from the inside out, lol......
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#60 Baphom3t

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Posted 28 May 2016 - 04:45 PM

Last night's supper.
Organic Mesclun with a little dab of organic bibb lettuce both I grew from seed with Italian dressing and sunflower seeds, Pork chops rubbed with tarragon, basil, cumin, hungarian paprika, salt and pepper, with country style baked beans, and mac and cheese.
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