Food Porn-IT is all about the food... - Page 2

Gemme · 05-23-2010, 01:38 PM

Quote:

Originally Posted by Random

Last year I discovered grape tomatos..

I swear, most of them never made it into the kitchen.. we ate them fresh picked off the vine..

Love those!

Isadora · 05-30-2010, 04:01 PM

Yorkshire pudding is a like a popover not a custard. I make it with Roast Beast and Gravy...the traditional way! In fact the roast is in the oven and the pudding mix is resting!

Grandma’s Yorkshire Pudding

Ingredients:
4 large, fresh eggs, measured in a measuring cup
Equal quantity of milk to eggs
Equal quantity of all purpose/plain flour to eggs
Pinch of salt
2 tbsp lard, beef dripping or vegetable oil

Directions:

I make the batter first while the roast is in the oven.

When I bring the roast out of the oven and let it rest, I raise the temperature of the oven to 450F.

Pour the eggs and milk into a large mixing bowl and whisk thoroughly. Mix the flour with the salt and form a well. Pour egg and milk into the well and with electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve. Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible - up to several hours.

Place a pea-sized piece of lard, or a drippings or ½ tsp vegetable oil in a 12-hole muffin tin and heat in the oven until the fat is smoking. This takes about 5-6 minutes.

Give the batter another good whisk adding 2 tbsps of hot water and fill a third of each section of the tin with batter and return quickly to the oven.

Leave to cook until golden brown approx 20 minutes.

Daryn · 05-30-2010, 04:56 PM

Went to the farmer's market today... got all kinds of lovely goodness.... strawberries were the money shot from that part of my travels... then I went to a butcher/cheese shop (have guests coming tomorrow)... all that smoked meat and lovely cheese is pure porn... and the balsamic marinated mushrooms with the veggies (I will turn the radishes into rosettes - been forever since I did that trick)..... there will be one porny antipasti platter tomorrow to go with with a luscious bottle of brunello.

Medusa · 07-18-2010, 06:25 PM

I made this for dinner:

Pan-fried chicken tenderloins with basil, oregano, rosemary, cracked black pepper, a tiny bit of sage, and a tiny bit of lemon zest sauteed in olive oil and garlic

Spinach and cheese raviolis with a tiny sprinkling of pesto and mozzarella

Zucchini, carrots, and onions sauteed with olive oil, garlic, a sprinkle of romano, and parmesean

Total Calories: 520

tuffboi29 · 07-18-2010, 07:00 PM

When I was a chef in the Quad Cities (Iowa) I had a specialty dish...If anyone is interested I will break down the recipe to feed 4-6 people instead of 30...

Three cheese stuffed tortillini dressed with parmisan and rosemary sauce topped with lemon and garlic grilled chicken.

I think I'm goin to break down the recipe for myself... *drools from the memories*

sweetfemme247 · 07-18-2010, 07:04 PM

Quote:

Originally Posted by tuffboi29

When I was a chef in the Quad Cities (Iowa) I had a specialty dish...If anyone is interested I will break down the recipe to feed 4-6 people instead of 30...

Three cheese stuffed tortillini dressed with parmisan and rosemary sauce topped with lemon and garlic grilled chicken.

I think I'm goin to break down the recipe for myself... *drools from the memories*

please do its my favorite

chefhottie25 · 07-18-2010, 07:19 PM

I served this wonderful summer salad at a rehearsal dinner. The guests loved it

Mango-Radicchio Caprese with Basil Vinaigrette

tuffboi29 · 07-18-2010, 07:34 PM

I will leave you a message as soon as I have it broke down to moderate size.

Quote:

Originally Posted by browneyedgirl

please do its my favorite

chefhottie25 · 07-18-2010, 07:46 PM

Here is another great dish that I prepared at work...
Buffalo Style Grilled French Cut Chicken Breasts with Blue Cheese Sauce and Jicama and Watermelon Salad

Arwen · 08-26-2010, 11:44 AM

Can someone tell me why I read this thread when I was already hungry? OH EM GEE

Isadora · 08-26-2010, 03:54 PM

I am moving in three weeks to a place I can have a "garden". It will be a container one, but at least now I get sun. Tomatoes!!!!!!!!!!!!! Herbs!!!!!!!!!
Flowers!!!!!!!!!!! Beans!!!!!!!!!!!

Isadora · 08-26-2010, 04:47 PM

chef, recipe for the blue cheese sauce?????? Pleaseeeeeeeeeeee!

Isadora · 08-26-2010, 07:12 PM

I think baking cakes is basic love. Ya mix it, ya bake it and you might frost it. 1/2 hour to respond to a post. Cool it. Frost it. Done.

Pies are a bit more love after you know someone awhile. Ya mix it, ya roll it, ya fill it, ya cover it and you bake it for an hour. Oh baby! Respond to four posts, throw on some ice cream...wah lah.

I think baking cookies for someone is like a long term relationship. Every fricken 10 minutes you gotta do something. Making cookies for some one is unconditional love in action. If I make cookies for you....I am in it for the long haul....

Lemon Chocolate Drizzle Cookies

3 cups all-purpose flour
1/2 teaspoon baking soda
dash of salt
1 1/2 cups sugar
3/4 cup (6 ounces) butter, room temperature
1 large egg
1/4 cup lemon juice, fresh squeezed with no pulp or seeds
2 tablespoons finely grated lemon peel (Do NOT skimp on this.)

Preheat the oven to 375°.

In a mixing bowl, stir together the flour, baking soda and salt.

In a separate bowl, beat together 1 cup of the sugar with the butter until light and fluffy.

Beat in the egg, lemon juice and zest, then gradually blend in the flour mixture.

Form the dough into 2 rolls about 2 inches wide and 7 inches long. Wrap the rolls in waxed paper and refrigerate until firm, about an hour and a half.

Unwrap the cookie dough and cut into slices about 1/4-inch thick. Just make them a consistent thickness for baking.

You may sprinkle slices lightly with remaining sugar and place on an ungreased baking sheet or just place them and shape them.

Bake until lightly browned around the edges, about 9-12 minutes.

Cool the cookies on a rack. Drizzle the chocolate frosting over the cookies and store in an airtight container.

I have also removed the cookie dough from fridge, rolled it in yellow sugar sprinkles, sliced and baked then drizzled the chocolate and a shake of yellow sugar sprinkles or no chocolate at all.

Chocolate Frosting
1 ½ cups of powdered sugar (Sift it. Take the time, damn it!)
¼ cup softened butter
½ teaspoon of vanilla
¼ cup of cocoa powder plus 2 Tablespoons
3-4 Tablespoons milk

Cream butter, sugar, cocoa and vanilla, gradually adding the milk. Beat till fluffy and creamy (at least 2 or 3 minutes on high to get it all airy fairy.) Put in frosting bag or use baggie with corner cut to decorate cookies.

chefhottie25 · 08-26-2010, 09:27 PM

i ran a great special tonight at work...
seared ahi tuna topped with a mango habanero salsa, with cuban black beans and rice. it was popular and tasted amazing. only $21.95

chefhottie25 · 08-26-2010, 09:32 PM

Quote:

Originally Posted by Isadora

chef, recipe for the blue cheese sauce?????? Pleaseeeeeeeeeeee!

you must be special...i seldom give out recipes

Gorgonzola sauce
1 tablespoon butter
1 tablespoon all purpose flour
1 cup whipping cream
1/4 cup dry white wine
1/4 cup canned low-salt chicken broth
1 cup crumbled Gorgonzola cheese (about 4 ounces)

Melt 1 tablespoon butter in heavy small saucepan over medium heat. Add 1 tablespoon flour and whisk 1 minute. Gradually whisk in whipping cream, white wine and chicken broth. Boil until mixture is thick enough to coat spoon, whisking frequently, about 1 minute. Add crumbled Gorgonzola and whisk until cheese is melted and smooth and sauce is reduced to desired consistency, about 5 minutes.

Isadora · 08-26-2010, 10:42 PM

Quote:

Originally Posted by chefhottie25

you must be special...i seldom give out recipes.

I'm special, alright.

Thank you very very much. I give recipes I love but I will not ever give my chocolate cake recipe or my Grape Orgasms....well I almost will not ever...so I understand.

I humbly thank you.

little man · 12-27-2010, 06:57 PM

i need to find the proportions and components to brine some chicken.

anyone? bueller?

moxie · 12-27-2010, 07:03 PM

Quote:

Originally Posted by little man

i need to find the proportions and components to brine some chicken.

anyone? bueller?

We brined a turkey for Thanksgiving and I brined a whole chicken for Christmas. Both were equally delicious. Here is what I followed (I am a Cook's Illustrated whore).

http://www.cooksillustrated.com/imag...ningbasics.pdf

Hope it works well for you.

morningstar55 · 12-27-2010, 07:22 PM

right now im having some
maple walnut ice cream .. and drizzled it with butter scotch schnabbs.

little man · 12-27-2010, 10:45 PM

Quote:

Originally Posted by puregrrl

We brined a turkey for Thanksgiving and I brined a whole chicken for Christmas. Both were equally delicious. Here is what I followed (I am a Cook's Illustrated whore).

http://www.cooksillustrated.com/imag...ningbasics.pdf

Hope it works well for you.

thank you! i'll try to remember to come back and report in.

05-30-2010, 04:01 PM	#22
Isadora Member How Do You Identify?: Momma, Ma'am Preferred Pronoun?: She/Her Relationship Status: I am in love. Truly Madly Deeply Join Date: Nov 2009 Location: California Posts: 997 My Photo Gallery Thanks: 502 Thanked 2,127 Times in 559 Posts Rep Power: 2369288	Yorkshire Pudding Yorkshire pudding is a like a popover not a custard. I make it with Roast Beast and Gravy...the traditional way! In fact the roast is in the oven and the pudding mix is resting! Grandma’s Yorkshire Pudding Ingredients: 4 large, fresh eggs, measured in a measuring cup Equal quantity of milk to eggs Equal quantity of all purpose/plain flour to eggs Pinch of salt 2 tbsp lard, beef dripping or vegetable oil Directions: I make the batter first while the roast is in the oven. When I bring the roast out of the oven and let it rest, I raise the temperature of the oven to 450F. Pour the eggs and milk into a large mixing bowl and whisk thoroughly. Mix the flour with the salt and form a well. Pour egg and milk into the well and with electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve. Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible - up to several hours. Place a pea-sized piece of lard, or a drippings or ½ tsp vegetable oil in a 12-hole muffin tin and heat in the oven until the fat is smoking. This takes about 5-6 minutes. Give the batter another good whisk adding 2 tbsps of hot water and fill a third of each section of the tin with batter and return quickly to the oven. Leave to cook until golden brown approx 20 minutes. __________________ "I have a respect for manners as such, they are a way of dealing with people you don't agree with or like." Margaret Mead Read me! www.leatherati.com

07-18-2010, 06:25 PM	#24
Medusa Mentally Delicious How Do You Identify?: Queer High Femme, thank you very much Preferred Pronoun?: Mme. Relationship Status: Married to JD. Join Date: Oct 2009 Location: Atlanta Posts: 10,446 My Photo Gallery Thanks: 5,995 Thanked 42,692 Times in 7,831 Posts Rep Power: 10000026	I made this for dinner: Pan-fried chicken tenderloins with basil, oregano, rosemary, cracked black pepper, a tiny bit of sage, and a tiny bit of lemon zest sauteed in olive oil and garlic Spinach and cheese raviolis with a tiny sprinkling of pesto and mozzarella Zucchini, carrots, and onions sauteed with olive oil, garlic, a sprinkle of romano, and parmesean Total Calories: 520 __________________ . . . Buy ButchFemmePlanet Merch Here: https://teespring.com/stores/butchfemmeplanetcom-merch

07-18-2010, 07:00 PM	#25
tuffboi29 Member How Do You Identify?: Queer..in the queer deffinition of the queer meaning of the queer word... Preferred Pronoun?: Mr. SuperTuff Relationship Status: Things happen... Join Date: Apr 2010 Location: somewhere over the rainbow Posts: 483 My Photo Gallery Thanks: 894 Thanked 684 Times in 293 Posts Rep Power: 93006	When I was a chef in the Quad Cities (Iowa) I had a specialty dish...If anyone is interested I will break down the recipe to feed 4-6 people instead of 30... Three cheese stuffed tortillini dressed with parmisan and rosemary sauce topped with lemon and garlic grilled chicken. I think I'm goin to break down the recipe for myself... drools from the memories __________________ "Today we would pass through the scenes of our youth like travelers. We are burnt up by hard facts; like tradesmen we understand distinctions, and like butchers, necessities. We are no longer untroubled - we are indifferent. We might exist there; but, should we really live there?" ~Erich Maria Remarque "All Quiet on the Western Front" http://a6.sphotos.ak.fbcdn.net/hphot..._4605968_n.jpg

08-26-2010, 11:44 AM	#30
Arwen Joy Seeker How Do You Identify?: Smartly-Flavored Preferred Pronoun?: Goddess Relationship Status: Mrs. Syzygy 1/9/14 Join Date: Oct 2009 Location: Joyville, NM (aka Land of Enchantment) Posts: 10,140 My Photo Gallery Thanks: 13,636 Thanked 28,119 Times in 6,414 Posts Rep Power: 21474862	Can someone tell me why I read this thread when I was already hungry? OH EM GEE __________________ I wrote a book, y'all! *FREE* Tarotscopes Seek Joy, y'all. Eschew hate. 9Words: A Poetry Challenge \| Do you like me?

08-26-2010, 03:54 PM	#31
Isadora Member How Do You Identify?: Momma, Ma'am Preferred Pronoun?: She/Her Relationship Status: I am in love. Truly Madly Deeply Join Date: Nov 2009 Location: California Posts: 997 My Photo Gallery Thanks: 502 Thanked 2,127 Times in 559 Posts Rep Power: 2369288	I am moving in three weeks to a place I can have a "garden". It will be a container one, but at least now I get sun. Tomatoes!!!!!!!!!!!!! Herbs!!!!!!!!! Flowers!!!!!!!!!!! Beans!!!!!!!!!!! __________________ "I have a respect for manners as such, they are a way of dealing with people you don't agree with or like." Margaret Mead Read me! www.leatherati.com

05-30-2010, 04:56 PM	#23
Daryn Timed Out How Do You Identify?: genderqueer leaning male Preferred Pronoun?: he/ze Relationship Status: open to persuasion..... Join Date: Nov 2009 Location: OR Posts: 185 My Photo Gallery Thanks: 209 Thanked 281 Times in 81 Posts Rep Power: 0	Went to the farmer's market today... got all kinds of lovely goodness.... strawberries were the money shot from that part of my travels... then I went to a butcher/cheese shop (have guests coming tomorrow)... all that smoked meat and lovely cheese is pure porn... and the balsamic marinated mushrooms with the veggies (I will turn the radishes into rosettes - been forever since I did that trick)..... there will be one porny antipasti platter tomorrow to go with with a luscious bottle of brunello.

07-18-2010, 07:19 PM	#27
chefhottie25 Member How Do You Identify?: boi Preferred Pronoun?: hy Relationship Status: happily taken Join Date: Mar 2010 Location: ohio Posts: 1,406 My Photo Gallery Thanks: 26 Thanked 889 Times in 478 Posts Rep Power: 1175217	I served this wonderful summer salad at a rehearsal dinner. The guests loved it Mango-Radicchio Caprese with Basil Vinaigrette

07-18-2010, 07:46 PM	#29
chefhottie25 Member How Do You Identify?: boi Preferred Pronoun?: hy Relationship Status: happily taken Join Date: Mar 2010 Location: ohio Posts: 1,406 My Photo Gallery Thanks: 26 Thanked 889 Times in 478 Posts Rep Power: 1175217	Here is another great dish that I prepared at work... Buffalo Style Grilled French Cut Chicken Breasts with Blue Cheese Sauce and Jicama and Watermelon Salad

08-26-2010, 04:47 PM	#32
Isadora Member How Do You Identify?: Momma, Ma'am Preferred Pronoun?: She/Her Relationship Status: I am in love. Truly Madly Deeply Join Date: Nov 2009 Location: California Posts: 997 My Photo Gallery Thanks: 502 Thanked 2,127 Times in 559 Posts Rep Power: 2369288	chef, recipe for the blue cheese sauce?????? Pleaseeeeeeeeeeee! __________________ "I have a respect for manners as such, they are a way of dealing with people you don't agree with or like." Margaret Mead Read me! www.leatherati.com

08-26-2010, 07:12 PM	#33
Isadora Member How Do You Identify?: Momma, Ma'am Preferred Pronoun?: She/Her Relationship Status: I am in love. Truly Madly Deeply Join Date: Nov 2009 Location: California Posts: 997 My Photo Gallery Thanks: 502 Thanked 2,127 Times in 559 Posts Rep Power: 2369288	Lemon Chocolate Drizzle Cookies I think baking cakes is basic love. Ya mix it, ya bake it and you might frost it. 1/2 hour to respond to a post. Cool it. Frost it. Done. Pies are a bit more love after you know someone awhile. Ya mix it, ya roll it, ya fill it, ya cover it and you bake it for an hour. Oh baby! Respond to four posts, throw on some ice cream...wah lah. I think baking cookies for someone is like a long term relationship. Every fricken 10 minutes you gotta do something. Making cookies for some one is unconditional love in action. If I make cookies for you....I am in it for the long haul.... Lemon Chocolate Drizzle Cookies 3 cups all-purpose flour 1/2 teaspoon baking soda dash of salt 1 1/2 cups sugar 3/4 cup (6 ounces) butter, room temperature 1 large egg 1/4 cup lemon juice, fresh squeezed with no pulp or seeds 2 tablespoons finely grated lemon peel (Do NOT skimp on this.) Preheat the oven to 375°. In a mixing bowl, stir together the flour, baking soda and salt. In a separate bowl, beat together 1 cup of the sugar with the butter until light and fluffy. Beat in the egg, lemon juice and zest, then gradually blend in the flour mixture. Form the dough into 2 rolls about 2 inches wide and 7 inches long. Wrap the rolls in waxed paper and refrigerate until firm, about an hour and a half. Unwrap the cookie dough and cut into slices about 1/4-inch thick. Just make them a consistent thickness for baking. You may sprinkle slices lightly with remaining sugar and place on an ungreased baking sheet or just place them and shape them. Bake until lightly browned around the edges, about 9-12 minutes. Cool the cookies on a rack. Drizzle the chocolate frosting over the cookies and store in an airtight container. I have also removed the cookie dough from fridge, rolled it in yellow sugar sprinkles, sliced and baked then drizzled the chocolate and a shake of yellow sugar sprinkles or no chocolate at all. Chocolate Frosting 1 ½ cups of powdered sugar (Sift it. Take the time, damn it!) ¼ cup softened butter ½ teaspoon of vanilla ¼ cup of cocoa powder plus 2 Tablespoons 3-4 Tablespoons milk Cream butter, sugar, cocoa and vanilla, gradually adding the milk. Beat till fluffy and creamy (at least 2 or 3 minutes on high to get it all airy fairy.) Put in frosting bag or use baggie with corner cut to decorate cookies. __________________ "I have a respect for manners as such, they are a way of dealing with people you don't agree with or like." Margaret Mead Read me! www.leatherati.com Last edited by Isadora; 08-26-2010 at 07:17 PM. Reason: comma abuse and thought completion

08-26-2010, 09:27 PM	#34
chefhottie25 Member How Do You Identify?: boi Preferred Pronoun?: hy Relationship Status: happily taken Join Date: Mar 2010 Location: ohio Posts: 1,406 My Photo Gallery Thanks: 26 Thanked 889 Times in 478 Posts Rep Power: 1175217	i ran a great special tonight at work... seared ahi tuna topped with a mango habanero salsa, with cuban black beans and rice. it was popular and tasted amazing. only $21.95

12-27-2010, 06:57 PM	#37
little man Member How Do You Identify?: mister Preferred Pronoun?: he Relationship Status: hard to hold Join Date: Nov 2009 Location: where the road goes on forever and the party never ends Posts: 1,003 My Photo Gallery Thanks: 169 Thanked 1,535 Times in 437 Posts Rep Power: 13709164	info please? i need to find the proportions and components to brine some chicken. anyone? bueller? __________________ i gots pitchers here i'm a rambling man i ain't ever gonna change i got a gypsy soul to blame and i was born for leaving --zac brown band (colder weather)

12-27-2010, 07:22 PM	#39
morningstar55 Senior Member How Do You Identify?: femme,she Preferred Pronoun?: she,her, Relationship Status: very single Join Date: Nov 2009 Location: western NY Posts: 3,809 My Photo Gallery Thanks: 5,280 Thanked 4,240 Times in 1,845 Posts Rep Power: 21474855	right now im having some maple walnut ice cream .. and drizzled it with butter scotch schnabbs. __________________ -------------------------------------------- life is to short to wake up in the morning with regrets so love the people who treat you right, forget about the ones who dont, and believe that everything happens for a reason. If you get a chance take it... if it changes your life let it.