Food Porn Thread

Food Porn Thread (Full Version)

All Forums >> [Cellar Talk] >> General Discussion

Message

brigcampbell -> Food Porn Thread (3/27/2012 6:58:22 PM)
Post your culinary exploits. https://www.cellartracker.com/new/event.asp?iEvent=17342

champagneinhand -> RE: Food Porn Thread (3/27/2012 7:00:24 PM)
Maybe I need to check out Beta more. Is it easier to post a picture over there?

brigcampbell -> RE: Food Porn Thread (3/27/2012 7:09:44 PM)
quote: ORIGINAL: champagneinhand Maybe I need to check out Beta more. Is it easier to post a picture over there? Same syntax as the forum. [img]

champagneinhand -> RE: Food Porn Thread (3/27/2012 10:20:53 PM)
too bad, I made an very good cream of mushroom soup tonight with sliced baby bellas, dry sherry, pecorino-romano, sweet riesling, sour cream, shallots... It's very good and a little pretty in the stoneware bowls. Not exactly food porn, but top it with some coarsely ground pepper, grated parmesan and garnished with some Italian parsley, it looked quite good.

jeremyzolk -> RE: Food Porn Thread (3/27/2012 10:36:32 PM)
quote: ORIGINAL: champagneinhand too bad, I made an very good cream of mushroom soup tonight with sliced baby bellas, dry sherry, pecorino-romano, sweet riesling, sour cream, shallots... It's very good and a little pretty in the stoneware bowls. Not exactly food porn, but top it with some coarsely ground pepper, grated parmesan and garnished with some Italian parsley, it looked quite good. That doesn't even need a pic. Sounds wonderful. I'm suddenly very hungry!

khmark7 -> RE: Food Porn Thread (3/28/2012 6:05:32 AM)
Nueske's bacon, eggs, and biscuits topped with homemade strawberry jam, all served with coffee made from Starbuck's Christmas Blend. No blood tests for me this morning!

brigcampbell -> RE: Food Porn Thread (3/28/2012 7:14:37 AM)
Probably my favorite restaurant in socal and no corkage. https://www.cellartracker.com/new/event.asp?iEvent=17341

caeleric -> RE: Food Porn Thread (3/28/2012 9:08:52 AM)
quote: ORIGINAL: brigcampbell Probably my favorite restaurant in socal and no corkage. https://www.cellartracker.com/new/event.asp?iEvent=17341 that cioppino looks amazing!

champagneinhand -> RE: Food Porn Thread (3/28/2012 4:44:57 PM)
Friday night we celebrated Mrs. CiH's birthday,at Prime, a great steak house just about a mile from my house. They usually have a $20 corkage and decent wine list. Started talking with the manager as he cruised by greeting customers and the owner stopped by. We talked a bit of wine & food. Now I have figured out a bit of Flickr i might get picts better. Gorgonzola/Pear/candied pecan salad, looks nicely done. [image]http://farm7.staticflickr.com/6218/7025250331_dc415794a2_m.jpg[/image] This is what remained from my perfectly grilled USDA choice aged Ribeye, because I couldn't finish. Great Bordelaise sauce! [image]http://farm7.staticflickr.com/6118/6879149922_c49e64d4b1_m.jpg[/image] I'm starting to enjoy the Macbook.

caeleric -> RE: Food Porn Thread (3/28/2012 5:14:54 PM)
sauce on a steak? strike 1

S1 -> RE: Food Porn Thread (3/28/2012 6:22:54 PM)
not if it's a PROPER Bordelaise because then you have wine and butter and bone marrow on steak. mmmm[8D]

champagneinhand -> RE: Food Porn Thread (3/28/2012 7:46:30 PM)
quote: ORIGINAL: S1 not if it's a PROPER Bordelaise because then you have wine and butter and bone marrow on steak. mmmm[8D] Yep, what S1 said. Most of the ribeye was just fresh of the grill with mouth melting marbling, but as I was getting towards the end, I need to pour the sauce over the take home portion. Béarnaise would have been nice on a Filet, but they had all sorts of choices. I'm lucky to have a place so close. Good Beef is hard to find this far North. I do miss the Plaza III in Kansas City as well as the many places in Omaha and the Ft. worth area. Just to give you and idea how pricey beef is up here, the local grocery Wegman's, sells 30 day aged tenderloin for $39.99/pound. That's insane. I remember living in Omaha, and going to the "OmahaSteaks or Skylark meats facility and buying the Strip steak that they considered unsightly because of a visible vein on the end of the cut for less than $3 for a 12-16 oz strip steak...w/ vein.

caeleric -> RE: Food Porn Thread (3/28/2012 8:18:14 PM)
quote: ORIGINAL: S1 not if it's a PROPER Bordelaise because then you have wine and butter and bone marrow on steak. mmmm[8D] to each his own. Dana carvey as George HW Bush: "not gonna do it. wouldn't be prudent."

Old Doug -> RE: Food Porn Thread (3/29/2012 6:56:50 AM)
What's wrong with getting sauced and then eating a great big old steak?

caeleric -> RE: Food Porn Thread (3/29/2012 7:21:11 AM)
quote: ORIGINAL: Old Doug What's wrong with getting sauced and then eating a great big old steak? absolutely nothing! it does strike me as odd that a few cuts of cow are the only pieces of meat i'm a "purist" about and refuse to doctor with anything other than s&p. there's no other meat that gets that venerable treatment. how odd...

Old Doug -> RE: Food Porn Thread (3/29/2012 8:01:41 AM)
A couple weeks ago, Dodge City, Kansas, at Casey's Cowtown Club, my co-worker and I both got nice ribeye steaks. The owner was tending bar, and took our orders. One of the other servers brought out silverware, napkins, etc., and asked if we wanted anything else. My buddy opted for some Heinz 57 sauce (I can imagine the horror now occupying some readers' minds). The owner said we might want to try the steak before using any sauce. We did, and the steaks were damn good, but we also ended up hitting the 57 bottle - the meat was good without it, but also good with it, and it changes things around a little.

champagneinhand -> RE: Food Porn Thread (3/29/2012 5:09:16 PM)
Heinz 57 and A-1 are some of the worst food products ever invented. If you have crappy meat, make your own sauce. I'll eat tripe, headcheese, snails and such, but certain things are more enjoyed with a bit of sauce. The hot dog is a perfect example. Usually I don't sauce steaks, but I hadn't had Bordelaise in a long time. I'm a big fan of Eggs Benedict simply because a great Hollandaise sauce puts them over the top. I do like Hot Sauces of all kinds. My favorite is homemade scotch bonnet, but I ran out and need to wait untilI go to Florida to retrieve more. You can practically eat anything with enough hot sauce. Even the nasty MRE's (meals ready to eat) from the Army include Tabasco,....as well as laxative gum.

Old Doug -> RE: Food Porn Thread (3/29/2012 5:27:56 PM)
quote: ORIGINAL: champagneinhand Heinz 57 and A-1 are some of the worst food products ever invented. [:D] Could be but I'll drink them right out of the bottle. Don't do it in public places, however. I knew the mention of Heinz 57 would get somebody fired up.... [:)] quote: I do like Hot Sauces of all kinds. My favorite is homemade scotch bonnet, but I ran out and need to wait untilI go to Florida to retrieve more. You can practically eat anything with enough hot sauce. Even the nasty MRE's (meals ready to eat) from the Army include Tabasco,....as well as laxative gum. David, that "homemade scotch bonnet" sounds like some seriously hot stuff. I like a good "peppery" flavor, and past a point on the hotness scale I find the sauces tend to lose that; it's more just like getting hit in the head with a sledgehammer. I like stuff in the range of Tabasco or El Yucateco Red Chile Habanero - 5000 to 7000 heat units on the Scoville scale - around the hotness of a jalapeño pepper itself, or a little hotter. El Yucateco XXXtra Hot Habanero is 11,600 and it still has a really good peppery essence, but beyond that the heat starts compromising my ability to keep eating it.

brigcampbell -> RE: Food Porn Thread (4/7/2012 5:57:10 PM)
All the talk regarding fish tacos got me hungry. Some of the best are at Norte in carlsbad, ca. Great salsa and Mexican beer draft. This is a mahi (dorado or dolphin fish depending on the area) plus a shrimp taco. [img]http://i59.photobucket.com/albums/g297/brigca/CTGS/IMG-20120407-00066.jpg[/IMG]

Stirling -> RE: Food Porn Thread (4/7/2012 6:06:31 PM)
This thread is making me famished!!!

champagneinhand -> RE: Food Porn Thread (4/7/2012 7:22:02 PM)
quote: ORIGINAL: Old Doug quote: ORIGINAL: champagneinhand Heinz 57 and A-1 are some of the worst food products ever invented. [:D] Could be but I'll drink them right out of the bottle. Don't do it in public places, however. I knew the mention of Heinz 57 would get somebody fired up.... [:)] quote: I do like Hot Sauces of all kinds. My favorite is homemade scotch bonnet, but I ran out and need to wait untilI go to Florida to retrieve more. You can practically eat anything with enough hot sauce. Even the nasty MRE's (meals ready to eat) from the Army include Tabasco,....as well as laxative gum. David, that "homemade scotch bonnet" sounds like some seriously hot stuff. I like a good "peppery" flavor, and past a point on the hotness scale I find the sauces tend to lose that; it's more just like getting hit in the head with a sledgehammer. I like stuff in the range of Tabasco or El Yucateco Red Chile Habanero - 5000 to 7000 heat units on the Scoville scale - around the hotness of a jalapeño pepper itself, or a little hotter. El Yucateco XXXtra Hot Habanero is 11,600 and it still has a really good peppery essence, but beyond that the heat starts compromising my ability to keep eating it. I don't mind it hot, but it has to be flavorful, and that's why I do Scotch Bonnets over Habenero. You need to use rubber gloves, but you cut open the peppers and carefully remove the white inside connective junk and the seeds. You can put them off to the side and always add a bit if you need it hotter. The white junk is where most of the capsaicin, yet little or no flavor. All the good flavor is in the dotted orange flesh.

Old Doug -> RE: Food Porn Thread (4/8/2012 11:10:57 AM)
quote: ORIGINAL: champagneinhand I don't mind it hot, but it has to be flavorful, and that's why I do Scotch Bonnets over Habanero. You need to use rubber gloves, but you cut open the peppers and carefully remove the white inside connective junk and the seeds. You can put them off to the side and always add a bit if you need it hotter. The white junk is where most of the capsaicin, yet little or no flavor. All the good flavor is in the dotted orange flesh. Exactly - "it has to be flavorful." Hey - I learned something today. I had thought that Habaneros were the same as "Scotch Bonnets," but in checking I see they're not the same. Dave, you're right on the outer flesh and getting rid of the white stuff. Yeah, for hotness - gotta watch those seeds. [;)]

brigcampbell -> RE: Food Porn Thread (4/8/2012 4:26:29 PM)
I call him bubba [img]http://i59.photobucket.com/albums/g297/brigca/CTGS/IMAG0562.jpg[/img]

S1 -> RE: Food Porn Thread (4/8/2012 5:37:25 PM)
if I say so myself a pretty good mushroom/chicken liver mousse to go with the afternoon tasting

musedir -> RE: Food Porn Thread (4/8/2012 5:50:19 PM)
quote: ORIGINAL: brigcampbell I call him bubba [img]http://i59.photobucket.com/albums/g297/brigca/CTGS/IMAG0562.jpg[/img] Bubba is a winner in two forums today!

champagneinhand -> RE: Food Porn Thread (4/8/2012 6:09:36 PM)
roasted bird with wine always a good dinner. Basting and packing the middle with fruit is what I do. Usually apples, lemon and onions with white wine, but I'll bet red with onions, some spices and maybe berrys of one type would be quite enchanting.

brigcampbell -> RE: Food Porn Thread (4/8/2012 6:12:44 PM)
Bubba had lemon, orange, shallots, sage, thyme, and others "things" in the hole.

champagneinhand -> RE: Food Porn Thread (4/8/2012 6:16:00 PM)
quote: ORIGINAL: brigcampbell Bubba had lemon, orange, shallots, sage, thyme, and others "things" in the hole. MMMMn![:)]

musedir -> RE: Food Porn Thread (4/20/2012 10:50:58 AM)
Bump... Lunch in the mountains, a two-cheese souffle along with a 2010 Sleight of Hand The Magician. [image]http://i1083.photobucket.com/albums/j391/MusedIr/93165dee.jpg[/image]

Old Doug -> RE: Food Porn Thread (4/20/2012 10:56:26 AM)
[&:] I've only had 2 cups of coffee today.... Torturers....

Page: [1] 2 3 4 5 next > >>

Forum Software © ASPPlayground.NET Advanced Edition 2.4.5 ANSI

0.375