It looks like you're using an Ad Blocker.

Please white-list or disable AboveTopSecret.com in your ad-blocking tool.

Thank you.

 

Some features of ATS will be disabled while you continue to use an ad-blocker.

 

Food Porn

page: 11
55
<< 8  9  10    12  13  14 >>

log in

join
share:

posted on Feb, 1 2015 @ 07:37 AM
link   

originally posted by: AugustusMasonicus


Thanks, the generator is on standby and the snow blower is gassed up.


You can't use a snowblower on the roof.

But I am changing my order for when we come up. I'd like the tuna instead of Vegetable Lasagna. I wasn't aware that was an option. We may be staying for a few.......months if that's ok.

edit on 1-2-2015 by network dude because: augustusmasonicus secretly works as a taster for Milwaukees Best brewery.




posted on Feb, 1 2015 @ 07:39 AM
link   
a reply to: network dude

no kidding.

i have this belief that an evening with the Augustus house would be among the most memorable food and beverage events of my life.



posted on Feb, 1 2015 @ 08:48 AM
link   

originally posted by: bigfatfurrytexan
ETA: its early...i meant blue marlin, not swordfish.


Marlin is fantastic, I much prefer it to swordfish.

What do you intend on preparing?



posted on Feb, 1 2015 @ 08:50 AM
link   

originally posted by: network dude
But I am changing my order for when we come up. I'd like the tuna instead of Vegetable Lasagna. I wasn't aware that was an option. We may be staying for a few.......months if that's ok.


Hah, no worries. I could use some help with restoration on the last room we have to do. I can pay in food and booze.



posted on Feb, 1 2015 @ 08:52 AM
link   

originally posted by: bigfatfurrytexan

no kidding.

i have this belief that an evening with the Augustus house would be among the most memorable food and beverage events of my life.


I like to think it would be a fun evening.

You would want to be of the invites to the 7-8 course wine and food pairing dinners we do. Every couple brings a bottle of wine after I tell them what course they are and what, roughly, I am making for that course. It ends up being a surprise for the other courses and wine but it is always a fun afternoon/night (they last about 6-8 hours).





edit on 1-2-2015 by AugustusMasonicus because: networkdude has no beer so I am going to harvest his liver



posted on Feb, 1 2015 @ 08:55 AM
link   
a reply to: AugustusMasonicus

i do a tartar with lime, cilantro, and a touch of ancho that my wife likes. i made it with the last batch of marlin we ordered.

And obviously some will make its way to the grill. Im thinking about some Ono, too. Its not quite as mellow, so it'll end up on the grill, or in some fish tacos.

But the tartar is first up. I have some nice beef tenderloin steaks in the freezer waiting.



posted on Feb, 1 2015 @ 09:01 AM
link   

originally posted by: bigfatfurrytexan
i do a tartar with lime, cilantro, and a touch of ancho that my wife likes. i made it with the last batch of marlin we ordered.


I like that, nice and simple. Marlin is so damn tasty, I'm tempted to call the local fish monger and order some for next week.



But the tartar is first up. I have some nice beef tenderloin steaks in the freezer waiting.


Tartar as well? I think beef tartar is one of my favorite dishes, I am very partial to the French Bistro preparation (recipe available if anyone wants it) but I have had some others that we very good as well.



posted on Feb, 2 2015 @ 09:22 PM
link   

originally posted by: AugustusMasonicus

Tonight I made a tuna tartar appetizer similar to what you would find in a spicy tuna roll but with some additional seasoning:



And for dinner we had malloreddus, which the regional pasta of Sardinia, with the bottarga sauce recipe a few posts above:



I'm glad I popped in. Another great meal! Malloreddus I've never heard of. Bet it's homemade too.



posted on Feb, 2 2015 @ 09:24 PM
link   

originally posted by: bigfatfurrytexan
a reply to: AugustusMasonicus

the tartar looks delicious.

we are putting in an order for some sushi grade swordfish. We will place the order monday, and as soon as they catch a fish that fits the bill, it'll ship.

ETA: its early...i meant blue marlin, not swordfish.


I'm feeling very deprived. I've never eaten blue marlin.



posted on Feb, 2 2015 @ 09:28 PM
link   

originally posted by: AugustusMasonicus

originally posted by: bigfatfurrytexan

no kidding.

i have this belief that an evening with the Augustus house would be among the most memorable food and beverage events of my life.


I like to think it would be a fun evening.

You would want to be of the invites to the 7-8 course wine and food pairing dinners we do. Every couple brings a bottle of wine after I tell them what course they are and what, roughly, I am making for that course. It ends up being a surprise for the other courses and wine but it is always a fun afternoon/night (they last about 6-8 hours).



You'd have to tell me what wine to bring. You think I know little about food. I know even less about wine.



posted on Feb, 3 2015 @ 07:03 AM
link   

originally posted by: QuailSeed
I'm glad I popped in. Another great meal! Malloreddus I've never heard of. Bet it's homemade too.


They are a semolina only version of gnocchi.

4 cups semolina flour
1 1/2 cups water
1/2 teaspoon salt
1 teaspoon powdered saffron

Mound the dry ingredients and make a well. Slowly add water and stir with a fork to incorporate. As dough comes together knead by hand on lightly floured table for 10 minutes until silky. wrap in plastic wrap and refrigerate for 30 minutes. Allow to come to room temperature and roll into 4 equal logs. Cut each log into 1/2 inch wide pieces. Roll tines of a fork down each piece to give ridges and simmer, in salted water, until they float. Use immediately or chill in ice bath, then freeze.



posted on Feb, 3 2015 @ 08:15 AM
link   
a reply to: QuailSeed

i order it from Honolulu Fish Company



posted on Feb, 3 2015 @ 03:23 PM
link   

originally posted by: AugustusMasonicus

originally posted by: QuailSeed
I'm glad I popped in. Another great meal! Malloreddus I've never heard of. Bet it's homemade too.


They are a semolina only version of gnocchi.

4 cups semolina flour
1 1/2 cups water
1/2 teaspoon salt
1 teaspoon powdered saffron

Mound the dry ingredients and make a well. Slowly add water and stir with a fork to incorporate. As dough comes together knead by hand on lightly floured table for 10 minutes until silky. wrap in plastic wrap and refrigerate for 30 minutes. Allow to come to room temperature and roll into 4 equal logs. Cut each log into 1/2 inch wide pieces. Roll tines of a fork down each piece to give ridges and simmer, in salted water, until they float. Use immediately or chill in ice bath, then freeze.


Thank you so much for sharing the recipe with instructions. Saffron is pretty expensive. It has a very subtle flavor, but it does provide the yellow color. I imagine you consider saffron an indispensable ingredient.

It's good to have this recipe on file though, when I've rounded up all the ingredients. Thanks again!



posted on Feb, 3 2015 @ 03:28 PM
link   

originally posted by: bigfatfurrytexan
a reply to: QuailSeed

i order it from Honolulu Fish Company


Thank you, bigfatfurrytexan, for that resource. Again something else I did not know existed. It's good to know, but I'm sure this is really expensive. You're talking overnight air freight.

It must be nice to have lots of money. The rich certainly eat better!



posted on Feb, 3 2015 @ 03:30 PM
link   

originally posted by: QuailSeed

Thank you so much for sharing the recipe with instructions. Saffron is pretty expensive. It has a very subtle flavor, but it does provide the yellow color. I imagine you consider saffron an indispensable ingredient.


For this dish it is pretty essential, you can detect the subtle flavor it imparts on the pasta as there are so few ingredients.



posted on Feb, 3 2015 @ 09:50 PM
link   
a reply to: AugustusMasonicus

I am going to give that a try. We have a grocery that sells bulk spices and herbs. I am pretty sure I have seen saffron there.



posted on Feb, 4 2015 @ 06:19 AM
link   

originally posted by: bbracken677

I am going to give that a try. We have a grocery that sells bulk spices and herbs. I am pretty sure I have seen saffron there.


Excellent, let us know how it comes out.



posted on Feb, 4 2015 @ 07:06 AM
link   
a reply to: QuailSeed

LOL...one thing I certainly don't have it "lots of money". Being part of the shrinking middle class means that cash on hand can change from month to month.

The fish is expensive to get shipped in. But we buy a large amount and split between several folks. A chef I know has some nice equipment, so we let him recieve the order and divide it out based on weight.



posted on Feb, 5 2015 @ 09:57 PM
link   

originally posted by: bigfatfurrytexan
a reply to: QuailSeed

LOL...one thing I certainly don't have it "lots of money". Being part of the shrinking middle class means that cash on hand can change from month to month.

The fish is expensive to get shipped in. But we buy a large amount and split between several folks. A chef I know has some nice equipment, so we let him recieve the order and divide it out based on weight.


That's an idea! Really a very smart way to do it. Thank you.



posted on Feb, 8 2015 @ 07:28 AM
link   
So last night we had a beet, micro-greens salad with chive vinaigrette topped with pickled shallots and ricotta salata:



Then we had seared sea scallops over a fava bean puree:




Next week is Valentines Day and the wife requested 'Steakhouse Dinner' with all the fixings so we'll see what that turns into.




top topics



 
55
<< 8  9  10    12  13  14 >>

log in

join