Food Porn

EricV

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Beef rib, double cheeseburger, and bacon!
Rib?!?! More like a Tomahawk trimmed up and slathered in comeback sauce before being inserted in that double cheese, bacon burger. At least you have a handle. Pull out the 'rib' and eat that, then move on to the burger. Needs onions though. ;)

Here's another 'burger'
1605141684540.png
 

EricV

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Is that an optical illusion. . . . or is that burger about four feet wide?
It's supposedly 90 kilograms, or just shy of 200 lbs, so probably is 4' wide!
 

Sierra1

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Damn it, damn it, damn it!!!! I didn't take one picture today. . . . it would have been XXX rated. Deep fried the turkey this year, with the assistance of the experienced neighbor. I was leery at first, but it is the easiest, quickest, and tastiest way to go; Tony Chachere's injection marinade. 14lb bird. . . . 1hr.
 

squarebore

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Damn it, damn it, damn it!!!! I didn't take one picture today. . . . it would have been XXX rated. Deep fried the turkey this year, with the assistance of the experienced neighbor. I was leery at first, but it is the easiest, quickest, and tastiest way to go; Tony Chachere's injection marinade. 14lb bird. . . . 1hr.
Is there anything that isn't better deep fried?

Sent from my SM-G780F using Tapatalk
 

EricV

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We did baked salmon with garlic-parmesan mashed potatoes and some salad for Thanksgiving dinner. It's been far too long since I whipped up a batch of those potatoes. I used heavy cream and an entire head of garlic, roasting half in the oven at 400F and boiling the other half with the potatoes. Not to mention the butter, sea salt & fresh parm goodness too.

Left over salmon we made into salmon patties with red onion/bell and sweet peppers, garlic salt, parsley, egg, mayo, worcestershire sauce and some panko crumbs. A nice portion of the leftover garlic-parm mashed with the salmon patty on top and a little green onion for garnish and a pop of freshness. Absolutely delicious!
Salmon Patty W:Mash.jpg
 

fac191

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Next concoction, apple sausage, white rice, thin streak, mushrooms, salsa verde and fresh guacamole from a place called homeboy industries. They take formally incarcerated people, give them job at the restaurant here in dtla, ca and life skills for reformation. View attachment 72746
That looks far too healthy to be " American Cuisine "
 

EricV

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Scoured the fridge and freezer today and made up a batch of faux gumbo. I had home made chicken stock portioned out in the freezer, so that was good. The half cup of med frozen, cooked shrimp in the inside freezer, left over chicken from a Sam's Club rotis chicken, left over Kilbasa, 4 strips of bacon left in the package... The rest came from the pantry and cupboards.

I made a deep caramel roux from canola oil and flour, diced up the kilbasa and lightly fried it in a pot to get some oils out, then when the roux was nice an as dark as I dared, tossed in the 3/4 cup of diced onion and a diced clove of fresh garlic into the roux, wisked like mad for 6 minutes to get it all carmelized and then into the pot with the kilbasa, tossed in the chicken stock, the rest of the trinity, chicken and the spices added a touch of water to loosen it up and let that come to a boil, then backed off to simmer for 2 hours before firing off the rice cooker. Once the rice was done, tossed in the shrimp and fluffed the rice. By the time we plated the shrimp were heated through and just a touch of green onion to garnish with a dash of cayenne on top for me, since I like a little extra heat, and dinner!

This was nothing like my normal gumbo that takes two days, but amazingly tasty for, some version of, a toss together meal. Pictures or it didn't happen.
39992F7C-C2F1-4927-88B9-155898026FEE_1_105_c.jpeg
gumbo.jpg
 

Sierra1

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I was thinking just this last weekend, that it was getting to be gumbo, and jambalaya time. Of course. . . . I'm nowhere near as authentic as you are. I get a my Opa's sausage, chicken breasts, and shrimp. . . . and put them in my Zatarain's box mix. :oops: I got a "brotha from anotha motha" who is 110% authentic; from Baton Rouge. He threatened to take my man card when he found out how I made my stuff. :D I got the "I don't even know you" when he found out I didn't use a rice cooker. :D TWO DAYS?! I'd starve to death. :D
 

EricV

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I was thinking just this last weekend, that it was getting to be gumbo, and jambalaya time. Of course. . . . I'm nowhere near as authentic as you are. I get a my Opa's sausage, chicken breasts, and shrimp. . . . and put them in my Zatarain's box mix. :oops: I got a "brotha from anotha motha" who is 110% authentic; from Baton Rouge. He threatened to take my man card when he found out how I made my stuff. :D I got the "I don't even know you" when he found out I didn't use a rice cooker. :D TWO DAYS?! I'd starve to death. :D
The first day is just making the stock on a normal batch. I've learned to cheat a little and make stock any time we do a chicken, so have a nice supply in the freezer. Not quite the awesome stock I make when I'm doing it just for gumbo, but decent.

jambalaya... MMmmm. We do a nice shrimp étouffée too. Used the entire 2 lb bag of shrimp last time....
 

EricV

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Here is a good recipe for gumbo - LINK I personally suck at getting a roux super dark, so bail out at caramel to peanut butter color. The lovely wife doesn't like okra, so I leave that out these days. (side note, trying to find fresh okra in St George, UT was impossible. Most of the locals didn't even know what it was.) I have seen some replace okra with broccoli, which is interesting too. For just one meal's worth, I cut this down a LOT, volume wise. And okra doesn't freeze and re-heat well, IMHO. Gets slimy. We all have our personal tastes and techniques, but that recipe is a decent starting point.
 
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