Food Porn

Since it is a billion degrees here a nice, simple dish to make is steak tartare. I prefer the French preparation where you hand cut the filet and finish it in the same style with condiments you would typically find in Southeast French bistros. We added some cornmeal-coated frites and microgreens and tomatoes from the garden with a chive-lemon vinaigrette. If anyone is interested in the tartare recipe let me know:

a reply to: AugustusMasonicus

that looks fantastic. what wine did you pair it with?

a reply to: bigfatfurrytexan

Thank you sir. I actually went with beer since it was absurdly hot. I chose two, Sierra Nevada Summer Pils and Allagash White since it is one of my favorites and the coriander in the beer matched nicely with the seasoning in the tartare.

If it were cooler I would have gone with a Beaujolais Villages as it has a lighter profile or possibly a Rose from Provence since I like to keep the wines from the region the food is being drawn from.

a reply to: AugustusMasonicus

Great presentation, and looks delicious.
Silly question, How raw was the beef? It looks lightly cooked from the pic.
I have never tried completely rare meat, I'm paranoid about being poisoned

a reply to: athousandlives

use premium cuts from reputable markets. I like tenderloin for tartar, but filet is most common.

you "cook" it with some acid, typically. If you cook it at all.

originally posted by: athousandlives
Great presentation, and looks delicious.

Thank you.

Silly question, How raw was the beef? It looks lightly cooked from the pic.
I have never tried completely rare meat, I'm paranoid about being poisoned

It's completely uncooked. I used a filet I had cut on a clean workstation with a clean knife. I then made it the same day after dicing the meat myself.

And Texan is correct, the acid in the mustard tenderizes the beef as I let it sit in the fridge for about an hour or two prior to serving to help the flavors come together.

a reply to: AugustusMasonicus

Oh my god, you eat rare steak. That's awesome.

And you know about the cappuccino foam...
and the drinks.

(Now I'm really ATS stalking you)

My favorite diabetes friendly snack dish? Sliced cucumbers, lightly salted with a dab of pepper, lol. & maybe or maybe not dipped in Peppercorn Ranch.

a reply to: geezlouise


You might like a Vietnamese summer roll. It's basically sliced veggies and greens and the option of meat with vinegar rolled up into rice paper. Think egg roll but much lighter.

a reply to: geezlouise

I like to think I am the best diabetes friendly snack.

a reply to: AugustusMasonicus

You are.

Full of protein. Zero carb. And a good cardio workout...

a reply to: geezlouise

So. Much. Truth.

You're all making me sad over my corn dogs and french fries for dinner.

a reply to: AutumnMoonRaven

No need to be sad. No one's gonna food shame you here.

originally posted by: AutumnMoonRaven
You're all making me sad over my corn dogs and french fries for dinner.

Shoot....love me some corn dogs and french fries.

although im not above making my own corn dogs using smoked sausage.

originally posted by: bigfatfurrytexan
although im not above making my own corn dogs using smoked sausage.

I like the whole concept of comfort food taken to decadent levels. I was thinking about how I could elevate the coating and make it even more appealing or what kind of exotic mustard I could serve with them.

I did that comfort food tasting awhile back and everyone is asking me to do another one. I think upscale corn dogs need to be on that menu.

a reply to: AugustusMasonicus

jalapeno (fresh) minced into the batter is a good start. A bit of honey helps, too. Along with smoked polish sausage (i use Opa's, because its made in Fredericksburg and I've seen how their gig works....freshfreshfresh and old school sausage sold in my grocers meat section).

I also like dipping in ranch dressing, as well as mustard. You could try the aioli route and make a lime/ancho aioli for it?

Now i want carbs...im gonna have to figure something out to stave off the temptation.

ETA: something i've tried, but not in awhile, is using cream corn in the batter. Real cream corn is mostly starch and water anyway....and it makes it extra corny.

a reply to: bigfatfurrytexan

I like all of those ideas, particularly the cream corn and the lime/ancho aioli.

There's this local place in Scranton, PA that I usually grab some smoked polish sausage from when I'm up there. But I will see if I can find the one you mentioned.

Goddamn, I'm getting hungry.

First pic post hope it works.

Cod, clams, chorizo, chirizo oil, potato on some garlic, controne turnip greens.

Damn, it's all fuzzy. Why?

a reply to: TheAlleghenyGentleman

Well, it sounded delicious. How did you prepare the cod?