Food Porn

a reply to: AugustusMasonicus

i shoulda been italian. I mean, i like paprikash and goulash....but italian is so much sexier than hungarian. LOL

I think salami is my favorite sausage. Although i do love some kielbosa

originally posted by: bigfatfurrytexan
I think salami is my favorite sausage. Although i do love some kielbosa

Any cured pork product is alright in my book.

Today I was hungry, so I bought a salmon half. I felt for salmon. I wanted something fatty but only slightly so.

I poached the salmon in a simple court bouillon and topped it with a fennel relish.

This was a recipe I used to use at a former restaurant. It is ridic delish.

a reply to: AugustusMasonicus

I can't believe it took me three years to see this thread! (I don't linger in the OT threads often)

I am JUST now observing this post of yours and you are saying things I don't even understand. This is Greek to me. I am thoroughly confused Augustus Masonicus. However, it seems you eat like a KING! Grats to you on that, I will try now to make sense of these amazing looking food dishes..


Food is awesome, so I will attempt to watch this thread a little closer...

a reply to: Wookiep

I'm glad you enjoyed it.

Anything you want clarification on let me know or ask Allegheny who is still in the biz.

Yes, I always have that particular type of scented candle on the kitchen counter.

I felt like some morning baking! And so I made some apple/sultana/walnut rolls.


They probably would have turned out better if I wasn't impatient, spreading the mixture upon the dough and rolling it while the mixture was hot. But still! Nom nom nom!



They're basically a bastardised version of this No Yeast Apple Cinnamon Rolls recipe.

a reply to: kaelci

Looks very tasty. Thanks for resurrecting the thread.

a reply to: AugustusMasonicus

I was gonna post something in the other food thread but I clicked the link here and I don't think this one is dead yet.

What the f#*& is foie grass?

a reply to: FauxMulder

Beautiful silky smooth goose liver.

a reply to: TheAlleghenyGentleman

Sounds gross. Why do they call it grass? I'll have to try it if I ever come across it.

Fired up the smoker about 6am, and put this 8lb pork shoulder on around 7. Smoked with live oak at 200 F for around 10 hours, seasoned with my standard rub for pork (cumin, salt, pepper, chili powder, onion powder, garlic powder, mustard). Served as pulled pork sandwiches tonight (with a nice citrus and apple slaw and some chips). Tomorrow night it will be paired with some chili lime crema and pineappled pico de gallo to make pork tacos.

a reply to: FauxMulder

I read it wrong, its 'gras' not 'grass'.

Idiot.

originally posted by: FauxMulder
What the f#*& is foie grass?

Goose or duck liver. One of the greatest things out there.

a reply to: bigfatfurrytexan


The crust looks amazing on that.

a reply to: FauxMulder

Im not a fan of how theanimal is treated to make it but my god is it not delicious. The best fat flavor in the world

a reply to: bigfatfurrytexan

I was watching some videos about it and apparently only some countries use the messed up way.



Either way, now I'm intrigued and if I ever get the chance I'll try it.

a reply to: FauxMulder

I had some at a place in Austin about 2 years ago. Its a burger with some seared foie gras on it.

They do the burger with housemade bacon, too. They're both out of this world.

originally posted by: FauxMulder
a reply to: bigfatfurrytexan

I was watching some videos about it and apparently only some countries use the messed up way.

Either way, now I'm intrigued and if I ever get the chance I'll try it.

It tastes best when made the "messed up way"

Mwahahahahahaha