Food Porn

originally posted by: cody599

How the hell did I miss this thread ?

Just marking my turf so I don't miss another recipe.

Cody

Now you just need to post some pictures that make us envious.

a reply to: AugustusMasonicus

I will my friend....................I will

And recipes tooboot

Cody

a reply to: AugustusMasonicus

LOL, i made porterhouse last night, too. With sour cream and chive mashed potatos and some yeast rolls.

I only use salt and pepper on a steak, unless throwing on some garlic butter or something at the end. But never any seasoning while grilling other than salt and pepper.

originally posted by: bigfatfurrytexan

LOL, i made porterhouse last night, too. With sour cream and chive mashed potatos and some yeast rolls.

That sounds spectacular. One of the reasons I planted so many chives in my garden a few years ago was to make sour cream and chive potatoes.

I only use salt and pepper on a steak, unless throwing on some garlic butter or something at the end. But never any seasoning while grilling other than salt and pepper.

I am usually a steak minimalist with salt and pepper being the usual seasonings but the wife wanted 'Italian style' (read: herbed) steak, so guess who gets what they want?

a reply to: AugustusMasonicus

Same in my house. My son and I are purists when it comes to steak (outside of fajitas, anyway).

But on occasion ill do italian (herbed with balsamic reduction).

Or, if i have time and someone to stir for me, Ill do a gorgonzola and pancetta sauce for the steak.

originally posted by: bigfatfurrytexan

Or, if i have time and someone to stir for me, Ill do a gorgonzola and pancetta sauce for the steak.

I volunteer my professional stirring ability.

a reply to: AugustusMasonicus

ever come to west texas......

originally posted by: bigfatfurrytexan

I only use salt and pepper on a steak, unless throwing on some garlic butter or something at the end. But never any seasoning while grilling other than salt and pepper.

I have a brother in law that thinks a great steak is a seasoned into a MSG like coma steak. I only had this conversation a few days ago.

Salt and Pepper only!

originally posted by: bigfatfurrytexan

ever come to west texas......

Usually once a year. I was last there over the summer when it was just a tad hot during the day.

a reply to: AugustusMasonicus

what part?

Next time you are headed this way, PM me.

a reply to: bigfatfurrytexan

Lubbock and Odessa.

And I certainly will.

For New Year's we went to a friends and everyone was required to make one dish. I whipped up some seasoned-lamb sliders with heirloom tomatoes, pickled shallots and curry ketchup served over King's Hawaiian rolls. Picture isn't that great but they tasted amazing.

Last night we had a tasty frisee salad with tomato, herbed croutons and Italian vinaigrette:



And since everyone was asking me to make lasagna I was happy to oblige them with a meat ragu and béchamel style from northern Italy:

a reply to: AugustusMasonicus

You, sir, are my hero!

I love to cook but your creations surpass me....

a reply to: bbracken677

Thank you, much appreciated.

Not that I ever want to turn this into a food competition thread since I really don't enjoy those type of shows. As long as you are cooking with love and appreciation for whomever the recipients are it's good enough for me.

Feel free to post away since I know you are a foodie too.

Here is what I did with my homegrown Basil:

Homemade pesto on fresh mozzarella on homegrown tomatoes with a dash of kosher salt:

a reply to: AugustusMasonicus

I look at stuff like that as opportunities for me to improve my "art".

I love cooking simply because it is the one way for me to exercise creativity. I am not musical, nor am a artistic...but I can whip up a pretty good meal so I guess that is my personal art form

a reply to: bbracken677

This is the kin of stuff I like; simple, fresh and delicious.

Give me a chunk of crusty Italian bread and a glass of wine and that would be a perfect appetizer.

a reply to: bbracken677

Same here.

I dabble at writing but I am much better at cooking so that is my artistic and creative outlet.

originally posted by: AugustusMasonicus


I posted the below picture in the 'Bacon' thread and it got me thinking. Why not have some fun and post our latest creations for everyone to salivate over?

Only rule, it has to be something that you made. Give a brief description and include a recipe if you feel ambitious.

This was last night's meal:

Bacon-wrapped filet mignon, which I seared in a skillet and finished under the broiler and topped with foie gras butter. Served with butter and brown sugar glazed carrots and leek and garlic mashed potatoes. We had a nice 2009 Chateau Lilian Ladouys St. Estephe with it that paired very well. The tannins helped cut the unctuousness of the foie gras and bacon.


Your turn...

This looks so obscenely rich & good. Torture.

So where do you get your foie gras? (I've had fresh Long Island duckling liver and canned pate de foie gras, but never the fresh thing. I hate Bourdain for torturing me with images of fresh foie gras cooked a la Normande -- I'm sure it's orgasimistically good.)

So I go to Whole Foods and ask and I'm given a lecture (probably written by PETA) on how unethical it is to eat foie gras.

I've seen foie gras in Dean & Deluca catalogs, but really....