Foodgasm Thread -- Show Me Your Food Porn

[Peyton Alexander]

One of my biggest weaknesses is delicious food. I love to cook and probably spend more time than I should admit to pretending that I'm on Food Network. So, Perb, I'm sure there's many of you who are impressive home chefs so show me what you've got! Alternately, I will also accept restaurant food (begrudgingly ).

To start it all off:

Tiny butterflied roast chickens with a lemon sumac butter rub. Not quite Cornish game hens, possibly just the elves poultry.

Served them with roasted garlic chèvre mashed potatoes and some simple steamed asparagus. It was quite the excellent birthday dinner for one of my close friends.

 

[MMAFreak]

Wow, that looks amazing....beautiful and you can cook?!

I don't usually take pictures of what I've done, but recently I made some shortribs that turned out amazing (at least I think so). I've been experimenting with sous-vide recently, and this particular recipe called for them to be cooked for 72 hours before finishing them up. Worked out pretty well; put them in on the weekend and only took about a half hour to get them ready after work early in the week.

 

[Peyton Alexander]

Wow, that looks amazing....beautiful and you can cook?!

I don't usually take pictures of what I've done, but recently I made some shortribs that turned out amazing (at least I think so). I've been experimenting with sous-vide recently, and this particular recipe called for them to be cooked for 72 hours before finishing them up. Worked out pretty well; put them in on the weekend and only took about a half hour to get them ready after work early in the week.

Ahhhh flattery will get you everywhere. I actually work in food science as my big girl job so fortunately it fosters my love affair with cooking.

Alton Brown has a ragout recipe using short ribs that takes about 12 hours total. I've been needing an excuse to try it. Sous vide is also on my to do list ever since I got a vacuum sealer (and was irrationally excited about it, I'm a nerd).

 

[MMAFreak]

Ahhhh flattery will get you everywhere. I actually work in food science as my big girl job so fortunately it fosters my love affair with cooking.

Alton Brown has a ragout recipe using short ribs that takes about 12 hours total. I've been needing an excuse to try it. Sous vide is also on my to do list ever since I got a vacuum sealer (and was irrationally excited about it, I'm a nerd).

I was super excited about getting sous vide going as well. I don't have the vacuum sealer yet, but I've found that Ziploc brand freezer bags work just fine.

So far I have tried:
- basic pork tenderloin with a coffee based rub
- Shortribs as mentioned
- Buttermilk fried chicken (this turned out pretty well, as when frying traditionally it's easy to overcook the chicken. this way it's just flash fry once it's already cooked.)
- Mashed Potatoes (surprisingly good)
- Steak (not a huge increase in quality compared to grilling here, as I prefer my steaks pretty close to blue rare)
- Poached eggs (cool to have super silky yolks but also perfect non-runny whites)

Up next: pulled pork

Looking forward to some pics of your next endeavour!

 

[Peyton Alexander]

I was super excited about getting sous vide going as well. I don't have the vacuum sealer yet, but I've found that Ziploc brand freezer bags work just fine.

So far I have tried:
- basic pork tenderloin with a coffee based rub
- Shortribs as mentioned
- Buttermilk fried chicken (this turned out pretty well, as when frying traditionally it's easy to overcook the chicken. this way it's just flash fry once it's already cooked.)
- Mashed Potatoes (surprisingly good)
- Steak (not a huge increase in quality compared to grilling here, as I prefer my steaks pretty close to blue rare)
- Poached eggs (cool to have super silky yolks but also perfect non-runny whites)

Up next: pulled pork

Looking forward to some pics of your next endeavour!

Costco sells the FoodSaver vacuum sealer for $140-170 depending on their weekly sales. I don't regret the purchase at all -- I like to purchase meat from local butchers in bulk for the savings and it keeps them nice and fresh with no freezer burn whatsoever. It's definitely paid for itself many times over.

 

[badbadboy]

Costco sells the FoodSaver vacuum sealer for $140-170 depending on their weekly sales. I don't regret the purchase at all -- I like to purchase meat from local butchers in bulk for the savings and it keeps them nice and fresh with no freezer burn whatsoever. It's definitely paid for itself many times over.

That's excellent advise! I have an 8' freezer with a lot of salmon and halibut caught last summer; all vacuum packed and in great shape.

I just threw out my pulled pork and beef brisket smoked last Labour Day weekend. All because of freezer burn.

To think I smoked that meat for 15 hours straight only to throw half of it away.

$170 investment is a paltry amount when I look at the time prepping and smoking the meat.

 

[badbadboy]

My Crystal Ball has Peyton doing four hour dates comprised of the foodie extravaganza plus the hot desert service too :thumb:

 

[MMAFreak]

My Crystal Ball has Peyton doing four hour dates comprised of the foodie extravaganza plus the hot desert service too :thumb:

Get out of my head.

 

[Peyton Alexander]

My Crystal Ball has Peyton doing four hour dates comprised of the foodie extravaganza plus the hot desert service too :thumb:

Sharing is caring Sometimes eating in is much more fun than eating out (at restaurants, heh).

Get out of my head.

I've also been known to make a mean brunch for post sleepovers:

Eggs Benedict with avocado, herbed bacon and raclette cheese -- topped with a chipotle lime hollandaise.

Dutch baby pancake with a maple pear balsamic reduction.

 

[Ms Erica Phoenix]

Sharing is caring Sometimes eating in is much more fun than eating out (at restaurants, heh).



I've also been known to make a mean brunch for post sleepovers:

Eggs Benedict with avocado, herbed bacon and raclette cheese -- topped with a chipotle lime hollandaise.

Dutch baby pancake with a maple pear balsamic reduction.

Marry me....

 

[Peyton Alexander]

Marry me....

I could be convinced

 

[Ms Erica Phoenix]

I could be convinced

You don't say....?



I'll be in my bunk

 

[Peyton Alexander]

You don't say....?



I'll be in my bunk

You'll just have to be supportive of my shoe addiction and tolerate hockey ranting :dance:

 

[take8easy]

Unbearded Clam and Female Starfish.

(Don't know how to upload pictures!!)

 

[Sasha Carmelle]

Sharing is caring Sometimes eating in is much more fun than eating out (at restaurants, heh).



I've also been known to make a mean brunch for post sleepovers:

Eggs Benedict with avocado, herbed bacon and raclette cheese -- topped with a chipotle lime hollandaise.

Dutch baby pancake with a maple pear balsamic reduction.

Wow that looks amazing

 

[hankmoody]

Sharing is caring Sometimes eating in is much more fun than eating out (at restaurants, heh).



I've also been known to make a mean brunch for post sleepovers:

Eggs Benedict with avocado, herbed bacon and raclette cheese -- topped with a chipotle lime hollandaise.

Dutch baby pancake with a maple pear balsamic reduction.

Mmmmmm. How did you know eggs bene is my favourite.
Your making me hungry.

You'll just have to be supportive of my shoe addiction and tolerate hockey ranting :dance:

I love shoes and hockey!

Marry me....

You guys don't happen to be bisexual and polyamorous...

 

[Warl0ck]

in other news, applications for the food program at Langara College have suddenly soared.........

 

[MissingOne]

So far Peyton is the only one to come up with photos. No-one else is into the photographic food porn?

I could show a picture of porridge, or of a bowl of the stuff I mix up for the dog, but Peyton has set the bar too high for that. More from true food artistes, please!

 

[Ms Erica Phoenix]

You'll just have to be supportive of my shoe addiction and tolerate hockey ranting :dance:

Why Miss Alexaander, are you flirting with me?

Just sit down here next to me & let me tell you the story of how I got my first pair of Louboutins. They're a lovely shade of Canucks blue; they go with my Trevor Linden jersey! ;D

 

[Ms Erica Phoenix]

Mmmmmm. How did you know eggs bene is my favourite.
Your making me hungry.

I love shoes and hockey!

You guys don't happen to be bisexual and polyamorous...

I can only speak for myself but of course I am! ;D