Food Porn thread

Hard to believe that Carolina Reaper Corn Bread is a thing, but it does not seem to last long at our house. Serve warm with a pat of butter.

The burn is very delayed and not overwhelming if you enjoy spicy food.

Alright. I'm gonna wreck this thread real quick. Here we have, braised short rib chili. publix had a sale on short ribs. Those are smoked pork neck bones. I made my chili powder from scratch. after de seeding like 4 ounces of dried Chile's (and that's a lot) we cut them up and threw them in a non stick on medium heat for about 5min. Roasted up to get some smells going and release some of the oils that the Chile's have. after a couple minutes on loud in my blender, we have chili powder. Add half a cup or so of chicken stock and we have base#1. Onto- the meat!  we dosed them with good smoked salt and white pepper.sear em off iny cast iron- making sure not to burn anything. We want the meat juice. whilst searing off the short ribs, I had a minute to break down some veg. We have 4 jalepenos, a half a yellow onion and half a red. oh hey look! Seared fancy meats. My apartment smelled awesome. Now for some real fun. we took all the veggies and threw em into the meat juice and sauteed them down.  after that, we threw about a quarter cup of flower into the pan to get me a nice little roux and get some extra flavor. I was gunning for the fences. 

(No pictures, use your imagination)

After got the roux down and cooked, it was time to start building our base. I threw in probably a cup of chicken stock to deglaze the pan and get the rest of the meat tasty bits up and integrated. After that, one large can of fire roasted tomatoes. Let it all cook down, and now for fun. Previously i had taken my pork neckbones and lined the bottom of my crock pot. In went the short ribs and the the base out of my cast iron. Add another couple cups of water and we let her ride. in the meantime I made a corn bread. Preheated the pan to 400 so I could get a nice crispy bottom.  15 minutes later we have a nice cornbread. It was straight jiffy mix. Nothing fancy. aaaaamd, the end result. A little thick shredded mozzarella and some sour cream. There's a wedge of bread under all that mess. 

Things I would change- more chili powder. I only ended up with about 2-3 oz of powder after I de seeded it all. I ended up with more tomato flavor than I wanted. 

I would leave one or two of the jalepenos whole. I took out the membrane and all the seeds, and the chili ended up quite mild. I need some heat. 

Pork neck bones- this was sort of a left field call. I've scratch made red beans and rice before- and used hocks. Gave it spectacular depth and Smoky flavors. I wanted some of that Smoky punch to work its way in- and I've used bacon in chili before. These did not work out that well. It's not bad, but there was a LOT of grease. Like a full cup I skimmed off. I don't think I'd do that again. Maybe some double smoked country ham or something. 

All in all, swmbo was happy and got my VIP pennywise tickets. 

So I've been wanting to make chili again for a while. MNDSM doing it just kinda spurred me on. Aside from a heavy pinch of salt in one part, I use no spices, just straight peppers and tomatoes.

The full compliment of everything that went into it. I grilled the poblanos before getting started, but otherwise, as you see it. 

The meats, hot sausage and leftover filet scraps in the bowls, and I wound up only using the rib meat, from the bag on the right. 

So in the two pictures above are the first half of the vegetables, cooked in the meat juices, then thrown in the pressure cooker for an hour. Then blended into sauce. Do the same thing with the other half, which is where I use the salt in cooking down the veggies before throwing them in, pressuring, the blending. 

Leaving me with a bowl of delicious fire, topped with undercooked cornbread(dammit) and sour cream, mexican cheese blend, and fresh vidalia onion. 

My body will hate me for sure, but my mouth is happy. 

Mndsm said:

Alright. I'm gonna wreck this thread real quick.

"Aright, stop what you're doin', 'cause I'm about to ruin the image and the style that you're used to."

/I'll drink up all the Malört you got on your shelf, so just let me introduce myself

Knurled. said:

Mndsm said:

Alright. I'm gonna wreck this thread real quick.

"Aright, stop what you're doin', 'cause I'm about to ruin the image and the style that you're used to."

 

/I'll drink up all the Malört you got on your shelf, so just let me introduce myself

 

Feel free to fedex me a bottle of malort. I ain't skurred. 

In reply to Mndsm :

There's a sample waiting for me tomorrow-ish.  Going to hang at EvanB's pad, where he has a bottle of the stuff, as well a kitchen that embodies "food porn" as long as I am not allowed near the stove.  (Also a pressure washer and a large low spot in the yard, and my RX-3, which are the more immediate excuses for me being there, but subtext is it's always a good time and good food)

If I'm lucky, I'll post something food related to this thread.  I've always wanted to make gopnik Plov, but anything is good when friends are around.

In reply to Knurled. :

That was a really funny video. 

In reply to Mndsm :

Most of his videos are.

Any time I cut something very sloppily, I think "SLAV PRECISION!"

Lightly grilled red and orange peppers, halved and stuffed with 3/8' of Polenta, 4 grilled Shrimp, more Polenta, 2 more shrimp, drizzled with Cajun spiced butter, topped with sharp Mexican cheese.

Bake 350' for 15 minutes, serve with a small salad and Cervezo.

Some eggs Benny for Sunday breakfast. Bagels with cream cheese, garlic and thyme butter mushrooms, smoked salmon, fresh made hollandaise and soft poached eggs.

Not a bad turn out for what's only a hair above a camp kitchen.

I'm an idjut for not taking pictures.....

At our son's over the weekend, Saturday he brined two chickens in a mix of apple cider and fresh thyme, sage etc. spices.  Wipe dry and bake on a roasting rack, putting a little brine in the bottom with carrots and onion slices.

We went to the farmers' market that morning and bought two of every kind of squash they had.  Cut in half, season with cinnamon and cumin, bake.  Scoop the guts out when done, put in a pot with some brine, chicken grease etc. from the pan.  Run it through a blender.

Oh baby, creamy squash soup; you can pick out the flavors of carrot, the spice, guess what I'm doing this week.

 what's that cheese covered goodness?

French onion soup pork chops. 

The sweet cheese pierogies sucked because they fell apart in the water. 

Pecan and black pepper acorn squash and mustard-apple pork chops, cooked on a Weber kettle grill over pecan chunks.

Had a nice cold day of football with 84FSP Jr and made up a nice batch of butternut squash soul.  I have a knockoff Panera recipe that is pretty solid.  Along with a fresh loaf of bread, yum.  Cranked out a nice apple pie to go with.

Spaghetti carbonara. Takes 10', easy peasy. 
 

Not food yet, but food soon.

Cranked out a nice batch of Korean Bulgogi.  Yum.  Also a nice Egg Custard, not Korean but tasty regardless.

Decided to try "bento" boxes for lunch this week. I am so tired of fast food. Got containers and this is my first try

Chicken, brown rice and Colby Jack cheese slices. A corn salsa, carrots, celery, black beans and a boiled egg.

A banana for morning break and Pyro found a neat little container, I filled it with strawberry yogurt, strawberry slices and granola for afternoon break.

Definitely better than fast food!

Definitely more symmetrical.

I took a new job recently that's literally across the road from my Wife's favourite German store and every week she gives me a list of things to pick up. Leberkase, a type of German meatloaf, is always on the list. 

Slice it, fry it and serve it up traditionally under some eggs with potato salad, or as we have it now on pretzel buns with fried onions, mustard and potato salad on the side

In reply to 914Driver :

LOL, it was the first day I left work NOT hungry,

and not racing around on lunch break to get food and back was great.

I made 2 so I have the same thing for tomorrow.

I am NOT a Baker!

When I bake I get flour all over Hell and half of Harlem, use e very bowl in the house and it doesn't come out anyway.

Until now......

Doing it again,  I would cut this in half, it makes 16 rollups.

2 Pkg Pillsbury Crescent Rolls

2 Apples - peeled, cored and cut into 1/8ths.

1 Cup Butter

1  1/2 Cup sugar

1 tsp Vanilla Extract

1 dash Cinnamon

12 oz. Mountain Dew  (trust me)

Open and separate Crescent Rolls.  Roll an apple slice into each triangle;

arrange rolls into 9 X 13 baking dish

Melt Butter, add sugar and Vanilla, barely stir to combine.

Pour over apples

Pour Mountain Dew around edges of the baking dish

Sprinkle liberally with cinnamon

Bake 350'f for 40 minutes

OoooooWeee is that SWEET !!!!

I had two of those rollups covered with Trish's homemade vanilla ice cream.  My teethe were on edge so I had to hose it down with more Vanilla.  If you have a sweet  tooth, this is the bomb.

Side note:  Recipe called for 12 oz. Mountain Dew, I bought a 16 oz. bottle.  I had my very first (and last) sip of Mountain Dew.  How do people drink that stuff all the time?

Made some venison chili just now.

Recipe:
Ground dur: three freezer packs and seasoned with some adobo mix badia makes that tastes great on literally every meat I've tried it on.
Minced garlic: yes
Onion: also yes
For the hot, a handful of serranos and some habaneros diced up and tossed in
Some small orange sweet peppers also diced up and tossed in
Kidney beans, navy beans and butter beans because I found out I was short a can of navy
Diced tomatoes and then crushed added and let it cook down for an amount of time.

In case you couldn't tell, I wing it while cooking.

It was already great so once it sits in the fridge for the night I expect it to be even better.



That's the seasoning, I can't make burgers without it anymore.