The Porn Dude

Feeding my Inner Fat Girl

Ms Erica Phoenix

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Jun 24, 2013
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In Your Wildest Dreams!
Food pr0n old school..

So tonight, it's porchetta again. I thought I would share how I prepped the meal rather than just popped a picture up...

The roast is a nice pork shoulder blade roast, rolled & tied, seasoned skin on, and it couldn't be easier to prepare. I just heated up the oven to 450 and popped the roast in for 30 minutes. That gave me 30 minutes to do the sauce.

Chopped half a large yellow onion very fine while waiting for the pan to heat up for my sausage. I prefer mild Italian pork sausage to ground beef for my spaghetti sauce. Keep in mind that this is the 'puttanesca" version of red sauce with sausage & onions, foodie purists! I squeeze the sausage out of the casings, and lightly chop it. Then I fry it until browned, and remove it from the fat onto my cutting board. I use the sausage fat to caramelize the onions so they get lightly browned. (Admittedly, they do occasionally get SLIGHTLY more browned than I would like!) I chop the cooked sausage very fine, and then I finish it with the onions. I dump in a can of Hunt's Pasta Sauce (Original/4 Cheese) and season with dried herbs...cook the pasta al dente...

Magnificent!
 

Ms Erica Phoenix

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Onions are a vegetable, as are tomatoes. (OK TECHNICALLY it's only EATEN as a vegetable, but tomato sauce still counts.) NORMALLY, I would have half of each of an orange/red/yellow (2 of three) in my sauce as well, but tragically discovered at the last minute that I had none.
 

cherise

lounge access denied :(
Aug 6, 2012
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Onions are a vegetable, as are tomatoes. (OK TECHNICALLY it's only EATEN as a vegetable, but tomato sauce still counts.) NORMALLY, I would have half of each of an orange/red/yellow (2 of three) in my sauce as well, but tragically discovered at the last minute that I had none.
actually ms E , tomato is a fruit i believe ;)
just sayin'
 

Man in Submission

Active member
May 28, 2013
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Tomato is technically the fruit of the tomato plant, but it's used as a vegetable in cooking.

So you are both right. You are both ladies so that is the way it should be :)
 

Ms Erica Phoenix

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Saturday Night Special: Garlic Chili Chicken Breasts, with whole baby yellow potatoes.

I buy the breasts preseasoned with a nice garlic chili mixture. I think it's like a mild sriracha seasoning, so you could probably substitute that if you want more heat. At 2 breasts for $6, it's hard to beat! I threw them into a glass baking dish at 390 for 50 minutes. I put the potatoes in at the same time. With about 20 minutes to go, I shook all the potatoes around in the ban so they were nicely coated with the juices & seasonings from the chicken and the browned sides were up! Green salad as a veggie, and BB will enjoy a glass or two of Copper Moon Shiraz. I will watch! Still in the oven, but things look promising (and smell good too!)
 

huggzy

Banned
May 30, 2010
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If you keep adding to it, this might become one of my favorite threads on perb ever!!
 

Ms Erica Phoenix

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Jun 24, 2013
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If you keep adding to it, this might become one of my favorite threads on perb ever!!
Funny you should say that, huggzy!

It's Pasghetti Night again! The sausage is browning as I type this, and as I realise that I must risk GOING OUT IN THE RAIN to get pasta. (For context, see "The Joy of Irish Hair" post!) Tonight, I will use green and red peppers with it, and onions of course, and I'll try not to make enough pasta for the entire neighbourhood; just me, BB and the dog. Yes, the dog.

For those of you who haven't officially met My Security Guy, Willie, he's my 13 year old rotti cross child surrogate! He is in such great shape because I will go hungry at night (and have!) to make sure he's got a yummy supper that is meeting his nutritional needs. It's not raw, but it's just as carefully prepared for him as if I were preparing it for you! Table grade meat and chicken (if it's starting to smell a little 'iffy'...), plus leftovers from the night before, a little of the pasta from the pot. It's how humankind fed their domesticated dogs for centuries! (Then the dog food/breakfast cereal conglomerates that became Kellogs, Post, General Mills and Purina convinced us that a) feeding human food to dogs killed them quicker and b) that breakfast (and therefore cereal!) was the most important meal of the day....but I digress)

I'm trying something slightly different with the sausage tonight. Instead of fast browning it, I am just going to barely cook it through. Then I will fry my onions in some olive oil and mourn the fact that I can't add garlic tonight. I'll throw the chopped up sausage back in after the onions have JUST started to caramelise. I'll add my tomato sauce then, and chop the peppers. I like them in pretty large chunks, though I have to dice the onion fine. I just cannot stand huge chunks of cooked onion...GAG! The smell of fried onions at the PNE/Hastings Park reminds me of the smell of armpits...really really nasty armpits. (but I digress...again!)

All right. Enough delaying. I need to layer my head in goretex and go get pasta!~
 

Ms Erica Phoenix

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Jun 24, 2013
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In Your Wildest Dreams!
Tonight, it's a classic: roast beef & Yorkshire pudding with onion gravy!

I'll mix up a special spice blend for the outside of the roast and dress it with some thinly sliced onion. I will let it brown off for 30 minutes before I drop the heat. I'll cook it rare and let it stand while I make the gravy. Gravy is like a religion to me, and it doesn't come in a paper envelope from the seasoning aisle, my friends! Gravy is made from pan drippings and rendered fat; flour, salt and pepper and a whisk go a long way. While the gravy is bubbling away, the heat in the over gets cranked back up for the Yorkshire pudding.

People think Yorkshire pudding is hard, but it isn't. It's just ever so slightly finicky. If you've ever had one not rise, it's one of 2 things: you didn't beat it long and hard enough, and you didn't get the fat hot in the pan. I use a glass baking dish, and I pour the batter into smoking hot bacon fat while not letting any of the heat escape from the oven...it's a multistage process! Twenty minutes later there's puffy golden brown eggy goodness waiting for rare beef and LOTS of horseradish. I mean, LOTS. Since my dining companion this evening prefers his meat not be mooing, I'll lay his slices into the gravy pan to finish up for a minute before I plate the meal...and now I'm off to the store.

For horseradish....a really big jar of horseradish!
 

MissRed

Redheaded Masseuse/Domina
Sep 5, 2013
71
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Guildford
Tonight, it's a classic: roast beef & Yorkshire pudding with onion gravy!

I'll mix up a special spice blend for the outside of the roast and dress it with some thinly sliced onion. I will let it brown off for 30 minutes before I drop the heat. I'll cook it rare and let it stand while I make the gravy. Gravy is like a religion to me, and it doesn't come in a paper envelope from the seasoning aisle, my friends! Gravy is made from pan drippings and rendered fat; flour, salt and pepper and a whisk go a long way. While the gravy is bubbling away, the heat in the over gets cranked back up for the Yorkshire pudding.

People think Yorkshire pudding is hard, but it isn't. It's just ever so slightly finicky. If you've ever had one not rise, it's one of 2 things: you didn't beat it long and hard enough, and you didn't get the fat hot in the pan. I use a glass baking dish, and I pour the batter into smoking hot bacon fat while not letting any of the heat escape from the oven...it's a multistage process! Twenty minutes later there's puffy golden brown eggy goodness waiting for rare beef and LOTS of horseradish. I mean, LOTS. Since my dining companion this evening prefers his meat not be mooing, I'll lay his slices into the gravy pan to finish up for a minute before I plate the meal...and now I'm off to the store.

For horseradish....a really big jar of horseradish!
Ms. E, You have one lucky dog! Can I move in? lol

This thread makes me very hungry and thirsty for wine. All we need is the laughs and we're set for the night.

I'm very impressed with your weight loss! Keep it up girl! :) Don't fade away to nothing, though. The boys need a little meat to grab onto. haha
 

Ms Erica Phoenix

Satisfaction Provider
Jun 24, 2013
5,325
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In Your Wildest Dreams!
Ms. E, You have one lucky dog! Can I move in? lol

This thread makes me very hungry and thirsty for wine. All we need is the laughs and we're set for the night.

I'm very impressed with your weight loss! Keep it up girl! :) Don't fade away to nothing, though. The boys need a little meat to grab onto. haha
OH there's lots to grab onto still! My current measurements are 36C - 28 - 42, so no chance of fading away...
 
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