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Food Porn

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posted on Nov, 27 2016 @ 12:14 AM
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a reply to: TNMockingbird

Yeah, the whole thing is edible now. It is super sweet. An eighth of one is probably enough for one person. Confit is just a technique to preserve food.




posted on Nov, 27 2016 @ 12:17 AM
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Carnitas w/ tomatillo salsa. I did not make the tortilla and that makes me sad...... ;-)





This is a beer braised chili chicken.






A different beer braised chili chicken.






edit on 27-11-2016 by TheAlleghenyGentleman because: Grammer

edit on 27-11-2016 by TheAlleghenyGentleman because: More pics



posted on Nov, 27 2016 @ 12:20 AM
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a reply to: TheAlleghenyGentleman

Interesting.

I've had duck confit salad of course but, never got into the whys or hows.

Preserving? Huh, no wonder it was salty to me...?



posted on Nov, 27 2016 @ 12:26 AM
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The classic hangover meals








posted on Nov, 27 2016 @ 12:31 AM
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a reply to: TNMockingbird


Duck confit is cooked low around 180 in duck fat. It has kosher and pink salt #2. Not to mention the aromatic spice blend one can add. Then it's stored in the fat as a way to preserve the meat.
edit on 27-11-2016 by TheAlleghenyGentleman because: (no reason given)



posted on Nov, 27 2016 @ 12:45 AM
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a reply to: TheAlleghenyGentleman

I'll tell you that I have an aversion to eggs, especially the non solid form of the yolk but, the first photo you presented would compel me to, at least, try to consume it.

Especially if it would cure my aching head!



posted on Nov, 27 2016 @ 12:54 AM
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a reply to: TNMockingbird

Ha! See, culinary school does pay off ;-)



posted on Nov, 27 2016 @ 12:56 AM
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a reply to: TheAlleghenyGentleman

Haha!

It does pay off, I suppose if getting a hillbilly like me to eat your food and actually pay is success then you win, hands down, and for sure.

Now, if it only tastes as good as it looks.




posted on Nov, 27 2016 @ 12:57 AM
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Some mussels with a creme fraiche sauce.





Risotto with a house cured pancetta I made at work and farm fresh spring peas topped with grana.





posted on Nov, 27 2016 @ 01:01 AM
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a reply to: TNMockingbird


Sir, I promise it does. I work my a$$ off most everyday trying to get better, quicker, more knowledgeable. Cooking is like working a construction job. If you think about laying down some mud or texturing it takes a steady and knowledgeable hand to get that right as well. It's all just practice.



posted on Nov, 27 2016 @ 01:04 AM
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a reply to: TheAlleghenyGentleman

I'm done in

Your food looks terrific and puts our humble offerings of green bean casserole and cornbread to shame.

You've succeeded in making me hungry when I didn't think it possible for me to eat another bite.

You win.

'uncle'




posted on Nov, 27 2016 @ 01:07 AM
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originally posted by: TheAlleghenyGentleman
a reply to: TNMockingbird


Sir, I promise it does. I work my a$$ off most everyday trying to get better, quicker, more knowledgeable. Cooking is like working a construction job. If you think about laying down some mud or texturing it takes a steady and knowledgeable hand to get that right as well. It's all just practice.


Perhaps practice but, I have always had a respect for those who feed us and do it well.

Anyone with a specific talent actually, as I have none really, and we are talking about food at the moment.

Working one's a$$ off is the key to success in my opinion,

Good job!



posted on Nov, 27 2016 @ 01:11 AM
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Here's a little shrimp etouffee. When I made this it wasn't crawfish season. Inspired by my Alabama raised girlfriend. Her daddy lives in Louisiana and they all love my cooking. I make my own spice blend and it's kickin'. If you don't want to make your own spice blend I recommend slap your mama. Good stuff.





posted on Nov, 27 2016 @ 01:12 AM
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a reply to: TNMockingbird

And with those kinds words, I will retire the pictures for the night.

Thank you for the comments. Enjoy the evening.

;-)


edit on 27-11-2016 by TheAlleghenyGentleman because: (no reason given)



posted on Nov, 27 2016 @ 01:15 AM
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originally posted by: TheAlleghenyGentleman


Here's a little shrimp etouffee. When I made this it wasn't crawfish season. Inspired by my Alabama raised girlfriend. Her daddy lives in Louisiana and they all love my cooking. I make my own spice blend and it's kickin'. If you don't want to make your own spice blend I recommend slap your mama. Good stuff.




Smothered shrimp! That's its name in my world.

Looks fantastic!

I'm not surprised that your GF and her family want you to cook.



posted on Nov, 27 2016 @ 07:01 AM
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a reply to: TheAlleghenyGentleman

Nice. We have some serious food pornography going on in here now.

I like the plating on all the dishes, very well executed.



posted on Dec, 4 2016 @ 09:03 AM
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a reply to: AugustusMasonicus

Well, since I've lost another friend
and have been relegated to cooking my own breakfast here is what I cooked.

Nothing burned, thankfully, although the doneness of the sausage may be a little questionable...time will tell.
Anyway, here is 'Thank gosh mom went to the grocery store!' breakfast. Which is what my oldest exclaimed when I handed her plate to her.
Pancakes with butter and cinnamon, raspberries, grapes and pork sausage.


We are a simple folk.



posted on Dec, 4 2016 @ 09:06 AM
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a reply to: TNMockingbird

You're a nice mom. Hopefully the kids remember you cooked for them and get you something nice for Xmas.

I should give you my homemade pancake recipe.



posted on Dec, 4 2016 @ 09:10 AM
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originally posted by: AugustusMasonicus
a reply to: TNMockingbird
You're a nice mom. Hopefully the kids remember you cooked for them and get you something nice for Xmas.


Hopefully and just to aid in them seeing it, I've bolded your suggestion!


I should give you my homemade pancake recipe.


Yes, you should.



posted on Dec, 4 2016 @ 09:16 AM
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a reply to: TNMockingbird

You can scale this up for as many people as you need, each batch makes about 4-6 pancakes depending on the size you like.
    1 cup of flour
    1 cup of milk
    1 egg
    3 tablespoons sugar
    2 tablespoons baking powder
    2 tablespoons real vanilla extract
    1 pinch of salt

    Whisk all of the ingredients until smooth and then ladle onto a buttered griddle or non-stick skillet. When bubbles begin to break the surface flip and continue to cook until done.


You can easily modify this with different flours/sugars. You can also add fruit or other condiments by sprinkling them on the uncooked side prior to flipping.





edit on 4-12-2016 by AugustusMasonicus because: Zazz 2020!



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