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Food Porn

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posted on Feb, 8 2015 @ 10:15 AM
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a reply to: AugustusMasonicus

Awesome presentation!

The sea scallops look absolutely perfectly cooked!! To my taste, anyway....




posted on Feb, 8 2015 @ 10:20 AM
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originally posted by: bbracken677
Awesome presentation!

The sea scallops look absolutely perfectly cooked!! To my taste, anyway....


Thank you.

The trick with scallops is not to mess with them. I season both side with salt and pepper, melt butter until foaming in a non-stick skillet and then caramelize on each side for 2-3 minutes, turning once. Don't touch them. Don't poke them. Don't even look at them. They will always come out perfect this way.

Nothing drives me more nuts watching people cook is when they poke, prod or press food that is cooking. Particularly burgers.



posted on Feb, 8 2015 @ 05:11 PM
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a reply to: AugustusMasonicus

Indeed...or steaks. I have the same philosphy with steak. No need to constantly flip, poke etc..just cook one side for a few minutes and then flip and cook till desired doneness. I dont use a meat thermometer, I just go by feel.

The key for steaks and burgers is high enough heat, IMO.

Oh, and I like a squeeze of lemon over the scallops right before coming out

edit on 8-2-2015 by bbracken677 because: (no reason given)



posted on Feb, 8 2015 @ 05:17 PM
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a reply to: AugustusMasonicus

burger smashers...

the only thing worse is someone who cuts meat (particularly steak) open on the grill to check doneness.



posted on Feb, 8 2015 @ 06:13 PM
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originally posted by: bbracken677
I dont use a meat thermometer, I just go by feel.


Same here, habit from when I was cooking professionally.


The key for steaks and burgers is high enough heat, IMO.


Yeah, the one thing I miss about my restaurants were the high-temp grills and ovens. residential grade equipment just can't match the performance. When I redo the kitchen next year I will be seriously upgrading the range/stove combo.


Oh, and I like a squeeze of lemon over the scallops right before coming out


I actually put a squeeze in the puree to brighten up the dish.



posted on Feb, 8 2015 @ 06:14 PM
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originally posted by: bigfatfurrytexan
burger smashers...

the only thing worse is someone who cuts meat (particularly steak) open on the grill to check doneness.


You really should be forced to become vegan at that point.

Or executed.



posted on Feb, 8 2015 @ 07:39 PM
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originally posted by: AugustusMasonicus


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.


It all looks delicious. I actually love beets. Those scallops look perfect.



posted on Feb, 8 2015 @ 07:49 PM
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originally posted by: AugustusMasonicus

originally posted by: bbracken677
I dont use a meat thermometer, I just go by feel.


Same here, habit from when I was cooking professionally.


The key for steaks and burgers is high enough heat, IMO.


Yeah, the one thing I miss about my restaurants were the high-temp grills and ovens. residential grade equipment just can't match the performance. When I redo the kitchen next year I will be seriously upgrading the range/stove combo.


Oh, and I like a squeeze of lemon over the scallops right before coming out


I actually put a squeeze in the puree to brighten up the dish.


Do you use fresh fava beans? I don't recall ever seeing them frozen, but I don't have access to the same sources you do.

Could you use peas as a sub? Mashed frozen peas are really tasty. I don't bother to rice them or put them thru a food mill. Just mashed with butter & a little sherry (if I'm feeling fancy). The sherry really enhances the flavor, oddly enough.
edit on 8-2-2015 by QuailSeed because: (no reason given)



posted on Feb, 9 2015 @ 06:11 AM
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originally posted by: QuailSeed

Do you use fresh fava beans? I don't recall ever seeing them frozen, but I don't have access to the same sources you do.


Yes, you parboil fresh fava beans for a minute and then place them in an ice bath to stop the cooking, after that you shell them and puree. In a pinch I would use dried beans that you reconstitute. Not sure how peas would work. If you want the entire recipe let e know.


Fava beans have a very earthy component that regular peas do not have.



posted on Feb, 9 2015 @ 06:37 AM
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a reply to: AugustusMasonicus

Oh you 'chef-boyardee' types...

Gimme a head of cabbage, a chunk of beef, a half dozen spuds, an onion, and some herbs/spices... and I'll make a tasty meal for pennies on the dollar that can stretch for 2-3 days.

Granny's homestyle cookin'.

None of this saffron-fava-scallop-truffle-gotta-buy-it-from-a-specialty-shop frou frou stuff.

Pfft.




Disclaimer: But I agree, burgers smashers and steak cutters should be tarred and feathered on the spot.



posted on Feb, 9 2015 @ 06:53 AM
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a reply to: AugustusMasonicus

Bad news.




posted on Feb, 9 2015 @ 08:35 AM
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originally posted by: network dude
a reply to: AugustusMasonicus

Bad news.


Not having gizzards is actually a good thing.



posted on Feb, 9 2015 @ 10:14 AM
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Been a few years since I ate gizzards. When i was younger, working as a roofer, gizzards were a common lunch time theme. Its what they sold in the deli at Town and Country....which was perfect since that was the only real option in that small town.



posted on Feb, 9 2015 @ 10:59 AM
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a reply to: bigfatfurrytexan

Folks around here eat Gizzards and livers. I have done many things since adopting the southern way of life, but I do draw the line somewhere.



posted on Feb, 9 2015 @ 11:00 AM
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a reply to: network dude

i like beef liver far more than chicken liver, for sure.



posted on Feb, 9 2015 @ 11:03 AM
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a reply to: bigfatfurrytexan

And at the end of times, if that's all that's left, you will survive while I live off my fat storage.

I do have a request for the food folks here. I really enjoy sushi and seaweed salad. I have not found a source for seaweed salad, or a way to make it like I get it from the restaurants. Any tips?



posted on Feb, 9 2015 @ 11:04 AM
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originally posted by: network dude
I do have a request for the food folks here. I really enjoy sushi and seaweed salad. I have not found a source for seaweed salad, or a way to make it like I get it from the restaurants. Any tips?


The seaweed salad served at sushi restaurants is actually a frozen, pre-dressed, mix you can buy either at an Asian specialty store, some fish mongers or online and have it shipped in dry ice, frozen.




edit on 9-2-2015 by AugustusMasonicus because: networkdude has no beer so I am going to harvest his liver



posted on Feb, 9 2015 @ 12:49 PM
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a reply to: network dude

Ha! I lived in the deep south for about 30 years and I could never, ever, wrap my head around pickled pig's feet. The first time I saw them (it is obvious what they are) I couldnt help but ask: What are those for?



posted on Feb, 9 2015 @ 12:51 PM
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a reply to: bbracken677

Reminds me of the first time I want to my mom's home town in Campania and my uncle ate some pickled cow's tongue.

I was thinking, why?



posted on Feb, 9 2015 @ 05:21 PM
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Yesterday we had pancakes, so i made a big batch of raspberry syrup. Basically, just simmer them suckers on the stove top with some water for awhile, add in the sweetener, run through the blender, then strain out the seeds. If i need to thicken it more, i just put it back on the stove to reduce.

I have a whole bunch left over, so am going to make some raspberry stuff this week. Tonight....its a brown butter raspberry/walnut vinaigrette. The measurements are approximations:

- lay out 5 or 6 walnut halves in a single layer on a cookie sheet and toast in the oven on 350 for about 10 minutes, until you smell the oils start to get toasty, then set aside to cool
- in a skillet melt 3/4 stick of butter. Stir frequently to keep it from scorching.
- when it is getting somewhat brown in the bottom of the pan, mince in 3 or 4 cloves of garlic and let it simmer into the butter.
- set the butter aside to cool once the garlic starts to sweat out and the solids in the bottom of the pan start to be a nice golden to dark golden brown
- in your food processor add in 2 tbl brown mustard, 1/3c red wine vinegar, 2 tsp italian seasoning (or make your own using your favorite italian herbs), 1 scallion green diced, 1/2 c raspberry syrup, and 2 tsp sweetener, 1 tsp red pepper flakes
- pulse to combine the ingredients
- pulse in the walnuts, until broken down into granulated pieces
- Add in brown butter and emulsify into the mixture

If necessary, you can nuke the vinaigrette to warm the butter back up so it all blends. If you use the brown mustard, it should emulsify and hold without separating. It only takes 5-10 seconds in the microwave to get it warm enough to shake together into a vinaigrette.




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