Food Porn

a reply to: AugustusMasonicus

I poached it in the clam broth on a low Flame until it was just cooked all the way through.

a reply to: TheAlleghenyGentleman

Sounds fantastic. Looking forward to more pics and recipes.

This is a simple common chinese dish.

BBq pork tender, rice, fried egg and choy sum.



I use the jar sauce for ease. No biggie to make your own.

I also used pearl rice. I find it tastier. Now I go brown rice with a splash of red rice.

This is a pan fried Golden Threadfin Bream. We have a wasabi mayo with it. The fish was too big for my pan so it lost it's head. Nice fish but $$$$.

Veg is just mush, zucc and cabbage with fried garlic. Rice side.



This is my usual way to cook the fish, my fav, steamed Pompano with ginger and green onion. But can't get a decent pic.



The veggies are great with a fermented tofu dip.

Sorry for all the pics at once.

And this was a good one, lol.

Kind of a mish mash for a church outing pot luck.

Taco cone with salsa. Soft tortilla folded then wrapped in cone shape to fill.

Ground pork with black beans, onion, garlic, thai basil and cajun spice. Chilled.

Looking at it, the salsa looks like kimchi. hmmmm...

a reply to: burgerbuddy

I like the Pampano with ginger, soy and scallions. That is one of my favorite Asian flavor combinations. Simple but full of flavor.

Thanks for posting the pics, keep 'em coming.

made homemade enchiladas last weekend. Just now got the photo uploaded.

The sauce is made from 1 lb dried anchos, and half lb each of cascavel and new mexico chiles. Simmar the chiles in beef broth with 2 onions, maybe a half dozen chipotles, and 3 heads of garlic, then puree and simmer until the desired thickness:



I stuffed them with chorizo, shredded chicken, and asadero cheese. Amazingly good. That chile sauce is a base in my chili and my bbq sauce (as well as stuff like asado)

I just ate a baby.

originally posted by: bigfatfurrytexan
The sauce is made from 1 lb dried anchos, and half lb each of cascavel and new mexico chiles.

It's always an adventure for me to try and track down the more unusual chilies like cascavels. I think I should swap you some good Italian salume for those bad boys.

originally posted by: Lysergic

I just ate a baby.

Pics or it didn't happen.

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Short rib, beef shank and oxtail with Mulato
Ancho, Gusjillo peppers simmered with some chocolate for a rich tasting molé.

a reply to: TheAlleghenyGentleman

I love mole and my favorites are the ones with chocolate. Good stuff.

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I hand made orecchiette w/an olive oil, garlic, controne (ground red pepper flakes), anchovy base with beet greens, cherry tomatoes and lemon juice. I threw it together for a family meal.

a reply to: TheAlleghenyGentleman

I uploaded that image for you, looks tasty:

a reply to: TheAlleghenyGentleman

the mole looks fantastic

originally posted by: bigfatfurrytexan
the mole looks fantastic

It certainly does:

Summers been winding down....so i made some smoked pork on the grill a few nights ago. Finally was able to upload. The sauce is made with the chile base from a few days back:



The pork is simply carnitas, or butt/shoulder chunks typically used for tamales (when you dont' wanna do the whole head). I use them quite a bit for various pork dishes due to how cheap they are (the pork below cost me about $5 total, although about 1/3 of it is missing due to a hungry family):



My potato salad is just potatoes, mayo, some slicked jalapeno stuffed green olives, and some roasted red bell peppers:



Those beans, tho....the wife made them. Some recipe she found on Tasty or something. They were fantastic, but i don't know what she did to them.

a reply to: bigfatfurrytexan
That looks so good!

By the way, I love the Cthulhu ape. Did you make that one?

a reply to: Skid Mark

yeah. i think i may reprise him at some point.

Or do him in a different pose or something.

a reply to: AugustusMasonicus

It was gluten-free.

I just watched some serious food porn.

a reply to: Lysergic

That guy's videos are fantastic. You got me hooked on his channel.

Last night I picked some of what was left in the garden and started everyone off with a roasted autumn vegetable salad which had parsnips, Jerusalem artichokes, pumpkin, celery root, frisée, leeks and pickled shallots in a sherry-sage vinaigrette with some goat cheese croutons.

We then had one of Rome's most famous dishes, pasta carbonara which is pancetta, eggs, Romano cheese and plenty of cracked black pepper.