Food Porn

a reply to: AugustusMasonicus

Your avatar has changed too. The puppet strings are reminding me of "The Godfather" (one of the best movies ever -- but Coppola is a genius film-maker).

originally posted by: QuailSeed

I LOVE figs!

I do another dish with figs stuffed with gorgonzola and broiled. Sometimes I wrap them in prosciutto.

Everything else on the menu looks yummy too. I've never heard of olive oil cake. Bet it's good.

It's a typical peasant-style dessert that is popular in my mother's region of Italy.

Which reminds me, I was going to ask you what's your favorite olive oil?

It varies. I use Colavita for normal cooking as it is very balanced. I use Frantoio Oleario Romano Alberto as a finishing oil when I need to drizzle it over dishes or pizzas.

I also have a decent amount of infused oils, some I made, some I purchased, for use in various dishes that call for it.

originally posted by: QuailSeed
Your avatar has changed too. The puppet strings are reminding me of "The Godfather" (one of the best movies ever -- but Coppola is a genius film-maker).

Hah. One of the members made it for me after a thread popped up that said 'Masons run ATS'. I thought it would be funny to do this one.

She even threw some horns on Auggie's tinfoil hat and gave him an evil smirk.

originally posted by: AugustusMasonicus

originally posted by: QuailSeed

I do another dish with figs stuffed with gorgonzola and broiled. Sometimes I wrap them in prosciutto.

It's a typical peasant-style dessert that is popular in my mother's region of Italy.

It varies. I use Colavita for normal cooking as it is very balanced. I use Frantoio Oleario Romano Alberto as a finishing oil when I need to drizzle it over dishes or pizzas.

I also have a decent amount of infused oils, some I made, some I purchased, for use in various dishes that call for it.

The broiled figs sounds so good. Thank you for sharing this. I'll have to look these things up.

Edited to re-format.

I screwed this up.

edit on 1-3-2015 by QuailSeed because: (no reason given)

originally posted by: QuailSeed

Thank you for sharing that. I'll have to look these things up.

Colavita should be fairly easy to locate, it is one of the better selling producers in the US. The other I mentioned may be tougher but try to find at least one really good bottle of olive oil for finishing.

And while you're at it, invest in a bottle of aged balsamic (25 years or older).

originally posted by: AugustusMasonicus

originally posted by: QuailSeed
Your avatar has changed too. The puppet strings are reminding me of "The Godfather" (one of the best movies ever -- but Coppola is a genius film-maker).

Hah. One of the members made it for me after a thread popped up that said 'Masons run ATS'. I thought it would be funny to do this one.

She even threw some horns on Auggie's tinfoil hat and gave him an evil smirk.

I missed the horns on the tinfoil hat! Cute.

originally posted by: AugustusMasonicus

originally posted by: QuailSeed

Thank you for sharing that. I'll have to look these things up.

Colavita should be fairly easy to locate, it is one of the better selling producers in the US. The other I mentioned may be tougher but try to find at least one really good bottle of olive oil for finishing.

And while you're at it, invest in a bottle of aged balsamic (25 years or older).

That sounds expensive. Can you recommend one? I'm mean that's kind of like wine -- I'm lost.

originally posted by: QuailSeed

That sounds expensive. Can you recommend one? I'm mean that's kind of like wine -- I'm lost.

They can be quite pricey but the upside is that you only need a few drops to flavor your food. I drizzle a bit on steaks as it tastes like the greatest steak sauce you ever had (and you should NOT be putting actual steak sauce on steak). It is also very good on parmesan or strawberries.

I use Manicardi 25 Year but they produce some younger versions that are cheaper that you may want to try first. I have not met anyone who, after tasting it, doesn't feel that it is one of the greatest things they put on their tongues.

originally posted by: AugustusMasonicus

originally posted by: QuailSeed

That sounds expensive. Can you recommend one? I'm mean that's kind of like wine -- I'm lost.

They can be quite pricey but the upside is that you only need a few drops to flavor your food. I drizzle a bit on steaks as it tastes like the greatest steak sauce you ever had (and you should NOT be putting actual steak sauce on steak). It is also very good on parmesan or strawberries.

I use Manicardi 25 Year but they produce some younger versions that are cheaper that you may want to try first. I have not met anyone who, after tasting it, doesn't feel that it is one of the greatest things they put on their tongues.

Thank you so much! I remember watching Bourdain in Italy enjoying some really rare balsamic vinegar drizzled on a thin slice of parmesan. He was treating it like it was nectar of the gods. I didn't catch the name of the vinegar -- not that it matters anyway, since there's no way I could afford the stuff.

I just clicked on the link. $155 !!! Yeah, I think I'll start with something more affordable. But it's good to know that this stuff exists.

originally posted by: QuailSeed

Thank you so much! I remember watching Bourdain in Italy enjoying some really rare balsamic vinegar drizzled on a thin slice of parmesan. He was treating it like it was nectar of the gods. I didn't catch the name of the vinegar -- not that it matters anyway, since there's no way I could afford the stuff.

That was Pedroni, another fantastic producer.

I just clicked on the link. $155 !!! Yeah, I think I'll start with something more affordable. But it's good to know that this stuff exists.

Start with one of the 12 year which are around $40-50, then work your way up. They are worth it.

Did you have to Ruin the Bacon with the Steak?

Why not just have a Bacon sandwich with a whole 12 slices of Bacon on toast with mayo perhaps. I do and for desert I have chili cheese fries LOL.

BTW, your pictures look boring and un-appetizing. I know you displayed the food in the traditional fancy way but none of those pics make me salivate for the food at all. You only have easily posed the food for the camera pictures in there. A Real Chef IMO would let the food roam wild on the plate and the camera should capture something of the essence of the dish, perhaps the steam.

Nothing turns me off faster in a place where I'm gonna spend 100 bucks a night than a place with falsely "plated" food. no wonder your places didn't last long - people don't want fancy people want taste. Your plating does nothing for the taste or the appeal.

originally posted by: JohnPhoenix
no wonder your places didn't last long - people don't want fancy people want taste. Your plating does nothing for the taste or the appeal.

Putting aside you insulting comments for the moment, what makes you think my restaurants (plural, there were two) did not 'last long'?

People like you crack me up, if you do not like the thread, the food or the presentation, why take your crappy negative attitude and interject in into the conversation? Go eat what you want, how you want and allow the rest of us to enjoy food the way we want.

a reply to: AugustusMasonicus

What a horrible troll. Some people just love to p*$$ on others. I will watch for his name.
Jerk!

a reply to: QuailSeed

Thank you.

The comical part is saying proper plating does nothing for the taste. As if slopping everything onto a diner's plate and having the food run together somehow makes the food taste better.

a reply to: JohnPhoenix

originally posted by: QuailSeed
a reply to: AugustusMasonicus

What a horrible troll. Some people just love to p*$$ on others. I will watch for his name.
Jerk!

As a chef of quite a few years I have to agree that plating is a vital element of fine food.

The asthetic quality and thought that goes into balancing a plate and the uniformity of plating both go a long way to improving the dining experience.

Slapping stuff on a plate is what your mum does on a tuesday

a reply to: nonspecific

in his defense, when chili cheese fries are considered fine dining, the bar is set a bit low to begin with.

originally posted by: nonspecific
The asthetic quality and thought that goes into balancing a plate and the uniformity of plating both go a long way to improving the dining experience.

Agreed, 'eye appeal is buy appeal'.

Slapping stuff on a plate is what your mum does on a tuesday

There's nothing wrong with mum doing this, however I am not going to pay money for it.

a reply to: AugustusMasonicus

well...with some foods that is my mind. Take typical southern breakfast food....biscuits, gravy, scrambled eggs, and hash browns. I love to mush that all up in a big pile of breakfasty goodness.

And I agree with NetworkDude that chili cheese fries are an obvious exception to plating....

But still cannot disagree with the general sentiment: thoughtful preparation should continue through the plating process. If spending good money, a bowl of gruel isn't going to get raving reviews.

originally posted by: bigfatfurrytexan
well...with some foods that is my mind. Take typical southern breakfast food....biscuits, gravy, scrambled eggs, and hash browns. I love to mush that all up in a big pile of breakfasty goodness.

I certainly get this and there are dishes that require that type of preperation, poutine comes to mind as one of my favorites.