Food Porn
- Thread starter EricV
- Start date
Cheap ass ramen noodles, added good things.
Dinner is served.
Dinner is served.
This is my wife cooking "Chiles en Nogada" is made of Poblano Pepper,k inside with meat, top of sauce made with Castilla walnut and serve with red pomegrantate, this dish is typical of Agust-October and till the next year. Highly recomended.
Another bowl of ramen.
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This cake is huge. The bottle gives a little perspective. My 80 year old iron pumping work out partner made it for Christmas. It has chocolate, chocolate, and a little more . . . . chocolate. The crumbs on top are grated Reese's peanut butter cups.
Sunday morning cinnamon rolls.
Sunday morning cinnamon rolls.
I like soup.
Ric H
Active Member
Sourdough this morning.
Nice oven spring
What kind? And, are those big white things mushrooms?
This is just a quick Ramen noodle soup from the other night.
Since my wife follows a vegan diet they're mushroom balls to mimic fish/meat balls that you find in some Asian foods. What you don't see are the shrimp in the bowl.
Dan Dan Noodles are one of my favorites to make. Check out the recipe I wrote attached. Yes it's vegan but it's freaking delicious.
she was there right beside me as it cooked. we have an understanding...And apparently, neither does she.
Peanut butter?!
yes, the roast peanut flavor is was makes this soup a hit.
New year's day breakfast fried rice. Fresh from the butts of chickens sunny egg from the ladies in the backyard.
iliadz
Member
Ha, a food porn channel. My wife is a chef, I eat like a king. Game on. Tuna tartar, her recipe. Ungodly tasty. Hard to tell because of the camera, that's spicy mayo, and cream cheese on top.
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iliadz
Member
And another version...
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SkunkWorks
Well-Known Member
2-pound Tri-Tip
After 6 hours in the Sous-Vide bath at 131 degrees F, and about 5 minutes total on a super-hot Grill.
Wine is "Breathing"
Got to try out my brand-new Carving-Knife.
It sliced like Butter!
This Tri-Tip is extremely tender and juicy!
Combined with oven-roasted Potatoes, Caesar-Salad, and a decent Cab,
I was in heaven!
SkunkWorks
Well-Known Member
Trying my hand at fermenting my own Sauerkraut.
Packed it and set it in the basement a week ago.
Packed it and set it in the basement a week ago.
SkunkWorks
Well-Known Member
5-lb Corned-Beef Brisket
Sous Vide cooked it for 46-hours at 140 degrees F.
Then smoked it on the grill for 1-1/2 hours on St. Patrick's Day.
Came out super delicious for Thursday's Dinner!
I've got plenty of leftovers for Rueben Sandwiches tonight.
Sous Vide cooked it for 46-hours at 140 degrees F.
Then smoked it on the grill for 1-1/2 hours on St. Patrick's Day.
Came out super delicious for Thursday's Dinner!
I've got plenty of leftovers for Rueben Sandwiches tonight.