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Food Porn

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posted on Oct, 11 2014 @ 07:20 PM
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originally posted by: Staroth
My Cranberry - Walnut French Toast

Homemade cranberry walnut bread dipped in
eggs, creme and cinnamon, served with real maple syrup //amazing!


Nice, I like the innovative idea of using cranberry walnut bread for French toast.




posted on Oct, 11 2014 @ 07:21 PM
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originally posted by: Staroth
My ho'made chicken and rice soup with Tuscan bread


I'm a big fan of homemade soup, that junk in a can is worthless.

Is the bread homemade as well?



posted on Oct, 11 2014 @ 08:22 PM
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i love glazed carrots. I make mine with honey instead of brown sugar....but i know brown sugar is good!



posted on Oct, 11 2014 @ 08:30 PM
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a reply to: bigfatfurrytexan

I'm waiting for pics of your dishes since Tex-Mex has such vivid colors and combinations.



posted on Oct, 11 2014 @ 10:11 PM
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I haven't got any picks of this one - 2 nights ago...

Rustic blue vein cheese gnocchi/mini dumplings (basil and parsley chopped fine throughout) in a blue vein sauce, topped with browned pine nuts...mmm...

It's great to know people actually cook still...

Å99



posted on Oct, 11 2014 @ 10:13 PM
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a reply to: akushla99

The good thing is you can post all your upcoming concoctions.



posted on Oct, 11 2014 @ 10:20 PM
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a reply to: AugustusMasonicus

If I can stop myself long enough to take a photo before I eat it...he he...especially when I see what food is being posted...great!

Å99



posted on Oct, 15 2014 @ 05:27 PM
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Any more ideas out there??



posted on Oct, 15 2014 @ 06:06 PM
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a reply to: Night Star

tonight i am making corned beef and cabbage.

LOL, delicious food....but not so sexy to take photos of.



posted on Oct, 15 2014 @ 06:25 PM
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a reply to: Night Star

I have company this weekend so I will be posting some multi-course photos.



posted on Oct, 15 2014 @ 07:17 PM
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Thanks gentlemen!
How do you make your corned beef and cabbage?



posted on Oct, 15 2014 @ 07:57 PM
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a reply to: Night Star

In a foil disposable pan. Just laid the brisket in threw chunks of cabbage around it, covered tightly, and roasted on 350 for 3 hrs.

Im having adductor pain and went for easy



posted on Oct, 15 2014 @ 08:48 PM
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baby spinach and four cheese gnocchi. Blue cheese and parmigian sauce. I got spoiled as I broke my arm


ETA ooops would have added a pic, but it ended up in my tummy too quick

*BURPS ~ ~ ~ ~ ~



edit on 15-10-2014 by zazzafrazz because: (no reason given)



posted on Oct, 16 2014 @ 02:20 AM
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A really perverted side of me wanted to post a pic of the horrendous courgettes farcies (stuffed zuchini) that a coworker made yesterday.....I have never seen anything so ugly and foul tasting. I work in a hospital kitchen. I often want to cry for these poor patients. (there's always some repulsive scenes in porn collections, right?)

Some great ideas in this thread- post more pics guys and gals! When it comes to sex, a novel will do it for me, but food? I like a visual!



posted on Oct, 19 2014 @ 01:02 PM
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a reply to: Night Star

As promised:



broiled figs with herbed goat cheese and prosciutto. We had a 2012 Castello Banfi Brachetto D'acqui with this course and the next one.



Pumpkin-Parmesan tortelloni with fried sage and brown butter.



Braised lamb shank with dried cherries and orange gremolata over garlic-spinach mashed potatoes. We had a nice 2012 Jean-Michel Gerin Cote-Rotie La Vialliere.



The cheese course was Gorgonzola Dolce with habanero honey. We paired this with a 2005 Chateau Guiraud Sauternes.



The dessert course (which the wife made and plated) was pumpkin-chocolate cake with Tahitian vanilla gelato and fresh blackberries.

This was all followed by some nice cigars and 16 year old Lagavulin.



edit on 19-10-2014 by AugustusMasonicus because: networkdude has no beer



posted on Oct, 19 2014 @ 05:16 PM
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a reply to: AugustusMasonicus

Wow! I'm moving in! Love the combination of ingredients and lovely presentation!




posted on Oct, 19 2014 @ 07:01 PM
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originally posted by: Night Star
Wow! I'm moving in! Love the combination of ingredients and lovely presentation!


Thank you.

As long as you don't mind cleaning up after my kitchen messes there's plenty of room for another gourmand.



posted on Oct, 19 2014 @ 07:30 PM
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a reply to: AugustusMasonicus

around here i cook and clean up. If all i have to do is clean up at your house.....count me in too.



posted on Oct, 19 2014 @ 07:36 PM
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a reply to: bigfatfurrytexan

Done, but I would be happy to have a talented sous chef as I get hungry every time you post a recipe or food description.



posted on Oct, 24 2014 @ 02:29 AM
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As promised my dear friend... a link to the French snail thread...

www.abovetopsecret.com...

Good luck to all and Bon appetit.

Kindest respects

Rodinus.




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