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Food Porn

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posted on Jun, 15 2015 @ 09:10 AM
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a reply to: AugustusMasonicus

i made a double sized batch of batter for the puddings. This morning, i used butter for the fat, and when they came out sprinkled powdered sugar on them. Served with some fruit we got for yesterdays breakfast (strawberry, blueberry, etc).

My oldest son loved it. Now he wants to know how to make them.




posted on Jun, 15 2015 @ 09:13 AM
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a reply to: bigfatfurrytexan

The recipe that Cody supplied was very simple and looked delicious, I want to make a batch once the weather cools down in the fall.



posted on Jun, 15 2015 @ 02:28 PM
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originally posted by: bigfatfurrytexan
alright cody...in your honor, today was "English Sunday Roast" day. We made some chuck roast with roast red rosemary spuds and your Yorkshire Puddings. I used bacon grease, in true Texas style. Elsewise, it was a right proper English dinner.



Side note: i think some whipped cream and strawberries might be what the doctor ordered for a dessert item. Use butter instead of meat fats. We will see....but the family loved them.


I'm over the moon that you tried them out BFFT


We have a roast every Sunday, either pork, lamb or beef, we always have Yorkshire puddings, but with the pork I make a suet pudding as well, it's delicious. I'll post the recipe when time allows.

a reply to: AugustusMasonicus

I look forward to you giving it a go, it really is simple and makes a great accompaniment to a roast. I like to fill mine with the gravy as well. Year ago I used to make one big one and just put the whole roast dinner inside it !!!

I might just have to do that again this weekend


Cody



posted on Aug, 24 2015 @ 05:27 PM
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While we were in Italy the past few weeks it rained fairly hard one night and everyone was forced to stay inside. I managed to get to the market first and whipped up some chow with the local ingredients.

First we had lardo bruschetta topped with sautéed kale and garlic:



For dinner we has rigatoni rigate with wild board sausage, garlic, hot peppers and fresh tomatoes:



Much later it cleared up and we grabbed some gelato in the piazza.



posted on Sep, 13 2015 @ 04:21 PM
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a reply to: AugustusMasonicus

Off topic to be sure but that China...
Is that Blue Willow?
My mom had a cabinet full of Blue Willow when I was growing up. We were never allowed to eat off of it.
It was beautiful!

Anyway, I can't see enough of yours to tell so...

Is it?



posted on Sep, 13 2015 @ 04:26 PM
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originally posted by: TNMockingbird
Off topic to be sure but that China...
Is that Blue Willow?


Close, that one is Spode's Blue Italian. It fits in with the décor in our Victorian.


My mom had a cabinet full of Blue Willow when I was growing up. We were never allowed to eat off of it.
It was beautiful!


We use our all the time. It is relatively cheap so if one gets chipped I just hop on eBay and get another.






edit on 13-9-2015 by AugustusMasonicus because: networkdude has no beer



posted on Sep, 13 2015 @ 04:30 PM
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a reply to: AugustusMasonicus

It is quite lovely.
Some people (mom included) feel that a "plain" plate shows the beauty of the food. Or it doesn't detract from it rather.

I disagree, a beautiful meal deserves to be displayed on an equally beautiful canvas!




posted on Sep, 13 2015 @ 04:32 PM
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originally posted by: TNMockingbird
It is quite lovely.
Some people (mom included) feel that a "plain" plate shows the beauty of the food. Or it doesn't detract from it rather.


I used simpler patterns at my restaurants but we have a few fancier designs for when guests come over.



I disagree, a beautiful meal deserves to be displayed on an equally beautiful canvas!


I agree.

You have any photos that you can post?



posted on Sep, 13 2015 @ 04:49 PM
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a reply to: AugustusMasonicus

I have these taken with my phone. I apologize in advance for the poor quality.
These are photos of photos of course!
The Blue Willow is in the background.
The cabinet that they are in is a round glass and claw foot.
It was beautiful as well.
It went with my sister years ago as I was a gypsy and well, that's how things go...LOL

She has since wanted to give it back to me but I will continue to find a way that it will stay with her, as it should be, as it was...



ETA: these are HORRIBLE photos...sorry...too much alcohol and too little talent!

edit on 13-9-2015 by TNMockingbird because: see above



posted on Sep, 13 2015 @ 04:55 PM
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a reply to: TNMockingbird

Great photos, thanks for sharing.

If you ever want to add to the thread with any meals you prepared and feel particularly proud of feel free to do so.

We have a huge eight course dinner coming up in two weeks so I will post some photos from that.



posted on Sep, 13 2015 @ 05:08 PM
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a reply to: AugustusMasonicus

I shall look forward to it!
Thank you!



posted on Sep, 14 2015 @ 04:37 AM
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a reply to: TNMockingbird

My mother collects Blue Willow...she has boxes and boxes of the stuff. Some of it is reeeeeealy old.



posted on Sep, 19 2015 @ 09:04 AM
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As the weather starts to get cooler I want to use the grill as much as possible before I move to the indoor grill for the winter.

I grabbed a couple of nice center cut pork chops which I brined and grilled until medium. Brining pork makes the meat succulent, tender and flavorful. If you have never used this technique I highly recommend you try.

I topped the chops with some homemade plum/ginger chutney and served with herb-roasted potatoes and some grilled lime/garlic asparagus.




posted on Sep, 28 2015 @ 01:44 PM
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So we had a big dinner party over the weekend where I wanted to do a spin on some comfort food and other standards. The only caveat was they had to have an Italian spin. Also, instead of a wine pairing we went with a beer pairing my my wife's friend, a CIA graduate, happened to specialize in.

The first course was deviled eggs that I blended with salsa verde, a mixture of anchovies, capers, parsley, shallot, garlic, vinegar and olive oil:



After that was 'sushi', which in fact was grilled zucchini as the nori, lemon scented ricotta as the rice and I used grilled asparagus in half and prosciutto in the other as the filling. I served this with balsamic reduction 'soy sauce', pickled radishes to replace the ginger and mint mascarpone as the wasabi:



Next up was hummus in two versions; sundried tomato-basil and artichoke and garlic. This was with some homemade pita crisps that were actually rosemary-sea salt focaccia:



Up next were 'tater tots' which were parmesan potato croquettes with homemade ketchup:



Next was Shepherds Pie which I made with lamb ragu and garlic mashed potatoes:



The final savory course was chicken and waffles. The twist was that they were garlic bread waffles. I made buttermilk marinated fried chicken and served it with balsamic glaze, smoked mozzarella and tomato confit:



Dessert was ice cream but we whipped up some tiramisu-flavored ice cream which was rich and delicious:




posted on Sep, 28 2015 @ 04:46 PM
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a reply to: AugustusMasonicus

This is just...well...fantastic really!
Oh, to be one of your and your wife's guests!

The replacement of the nori with the zucchini, clever.
I love that modification (not sure of correct term) technique!
I also can appreciate the focaccia instead of the unleavened bread as it sometimes can become a little too crispy.
I understand that is the point of the smooth and creamy hummus against the crispy pita but, to each his own...I prefer a slightly softer vessel for my hummus.
The shepard's pie looked divine. Was it difficult rolling everyone out of the house?!

Are those dark chocolate espresso beans in your Tiramisu ice cream?

Well done and Bravo!
Wish we had smell o'screen...
Is licking the screen agains T & C's?
Just kidding...(sort of)...

Here's 5,000,000 stars!



posted on Sep, 28 2015 @ 05:18 PM
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originally posted by: TNMockingbird
This is just...well...fantastic really!
Oh, to be one of your and your wife's guests!


The invites fill up quickly, I think we have a waiting list now.


The replacement of the nori with the zucchini, clever.
I love that modification (not sure of correct term) technique!


It actually worked out nicely, the zucchini was still firm enough you could pick it up with chopsticks but was not a challenge to eat since it was softer than the toasted seaweed.


I also can appreciate the focaccia instead of the unleavened bread as it sometimes can become a little too crispy.
I understand that is the point of the smooth and creamy hummus against the crispy pita but, to each his own...I prefer a slightly softer vessel for my hummus.


Same, I liked the tenderness of the focaccia as it was a bit more toothsome.


The shepard's pie looked divine. Was it difficult rolling everyone out of the house?!


The Shepherds Pie was one of the favorites since everyone was pre-screened and had to like lamb.

We actually sat outside since it was so nice and had a few more beers and cigars.



Are those dark chocolate espresso beans in your Tiramisu ice cream?


Those were chunks of bittersweet chocolate.


Well done and Bravo!
Wish we had smell o'screen...
Is licking the screen agains T & C's?
Just kidding...(sort of)...

Here's 5,000,000 stars!


Thank you. Now you have to post a few pics of your next feast.

In case you were curious, this is the room where all the fun happens:




posted on Sep, 28 2015 @ 05:33 PM
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a reply to: AugustusMasonicus

Of course I was curious!
It, too, is quite lovely!

I knew it must have been after your "Spode Italian" goes with our Victorian comment...

Late victorian era high back chairs? Arts and crafts influence? The choice of "cream" (I think is the color) goes well with the rug. The colors are rich and appropriate. Your wife's tastes? LOL! NOT implying they couldn't be yours!
The "back" staircase was servant stairs?
Have you enlarged the kitchen? Did not victorians usually have a very tiny kitchen?

What a comfortable and beautiful gathering place!

I knew it reminded me of tudor...not well versed in antiques...
edit
edit on 28-9-2015 by TNMockingbird because: see above



posted on Sep, 28 2015 @ 05:46 PM
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originally posted by: TNMockingbird
Of course I was curious!
It, too, is quite lovely!


Thank you.


Late victorian era high back chairs? Arts and crafts influence?


The ones in the back parlor with the red velvet are Neo-Grec. The ones in the dining room are Chippendale.


The choice of "cream" (I think is the color) goes well with the rug.


You mean the back parlor? It is a straw gold.


The colors are rich and appropriate. Your wife's tastes? LOL! NOT implying they couldn't be yours!



Actually, I decorated the entire house.


The "back" staircase was servant stairs?
Have you enlarged the kitchen? Did not victorians usually have a very tiny kitchen?


The back staircase is still there and goes into the butler's pantry. The kitchen is immense but outdated with 80's cabinets. It is the last room left that needs an upgrade.


What a comfortable and beautiful gathering place!


Thank you. We enjoy having people over since the house is set up perfectly for entertaining.





edit on 28-9-2015 by AugustusMasonicus because: networkdude has no beer



posted on Sep, 28 2015 @ 06:05 PM
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a reply to: AugustusMasonicus




Thank you. Now you have to post a few pics of your next feast.



I shall!
I'm afraid they will pale in comparison to the rest of you on this thread but, it shall be entertaining at least!



posted on Sep, 28 2015 @ 07:56 PM
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originally posted by: TNMockingbird
I shall!
I'm afraid they will pale in comparison to the rest of you on this thread but, it shall be entertaining at least!


Nah. Anything people post, as long as it is homemade, is welcome.



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