LEGEND Food Porn

[RamFan503]

Holy Shit is right. How did we not know about this yet???????

WOW

Right? Becky will love it. She's my garlic prepper.... well... and other things but that's another story.

 

[dieterbrock]

Holy Shit is right. How did we not know about this yet???????

WOW

The youtube video had a commercial 2:30 in, for...
Nutrisystem!!!
Are you effing kidding me?? F-U targeted marketing!!!!
Lol
That's an awesome trick and if works half as good as it looks, that will be great

 

[Loyal]

You need to watch this, Stu, and gain wisdom from a very wise Korean elder. You'll love Grandma OK. @RamFan503

View: https://www.youtube.com/watch?v=d-ShrYzy_ls

 

[Selassie I]

I meant to post this in the Game Day Menu thread yesterday.

This was my snacking stuff I had out during the game. My big bowls of goat cheese and feta cheese aren't in the pic though. There's ranch and blue cheese dip. Three kinds of hummus sprayed down with fresh lemon juice... plain, red pepper, and everything bagel.

Oh, and that Propel wasn't mine. I was pounding Papa's Pilar.

 

[AvengerRam]

Ordered my Egg!

 

[dieterbrock]

@RamFan503

View: https://www.youtube.com/watch?v=4of3b7Xb4Rs

 

[RamFan503]

@RamFan503

View: https://www.youtube.com/watch?v=4of3b7Xb4Rs

I bet that smelled like a dead animal.

Pretty funny though. I am going to be trying a sous vide brisket but was thinking 3 days - not 31. I have my doubts about texture though. I generally smoke my briskets for about 5 or 6 hours, wrap them with paper and finish over night in the oven. I also don't trim them near as much as this guy.

I'll post it when I do it.

On a side note.... I made Korean sausage, kimchi fried rice, and asparagus last night. I forgot to take pictures but it was BOMB.

For those of you that want to make fried rice, the biggest key is to cool the rice after cooking, then you stir fry it.

Going to have leftover sausage and eggs for breakfast Saturday.

 

[dieterbrock]

For those of you that want to make fried rice, the biggest key is to cool the rice after cooking, then you stir fry it.

Aint that the truth. IMO, the best homemade fried rice is made from day old leftover white rice from chinese restaurant. (Actually can make an awesome rice pudding out of it too)
As for that video, I have to say I was quite worried that they were actually going to try eating it. I've said in the past, I have a pretty iron constitution, stomach doesnt get upset by much. But just them cutting it open made me want to hurl, I cant imagine how bad that smelled...

 

[RamFan503]

Well you're probably not going to see me post many burger pics here. But I wanted to do burgers at home and.......

1/2 pound 90/10 (too lean for my likes) burger with my chipotle rub seared on cast iron at 550°, local bun, smoked gouda, double thick apple smoked bacon, avocado, heirloom tomatoes, Mayan Sweets, organic ice berg, organic yellow mustard, Best Foods....

Serious food coma.

 

[Selassie I]

Speaking of Brudda @RamFan503 's Chipotle rub. I'm in the process of making some killer bone-in chicken breasts and thighs using his amazing rub.

My first step is putting all the chicken in a cold water, fresh squeezed lemon juice, salt, and pepper mixture. I soak it in this for a couple of hours in the fridge first.

I use 4 cups of cold water, the juice of 2 fresh lemons, 2 tablespoons salt, and 2 tablespoons pepper for the mixture. I had to use double that for what I'm cooking today.

So I've got 8 big breasts and 12 thighs in this. Make sure you get all the chicken sloshed around and soaked good before you put it in the fridge.

 

[12intheBox]

steak - especially filet - a simple 24 hour marinade (and I apologize if I already shared this some time ago)

1/2 soy
1/2 maple syrup

that’s it. Ziplock bag. 24 hours. Then grill -

and no one is ever allowed to use this recipe to cook steaks any more than mid rare. Rare is preferred but mid rare will still work. Anything from medium on is strictly forbidden.

 

[RamFan503]

How we relax after a 13 mile hike.

 

[Selassie I]

Pre-cook...

 

[RamFan503]

I am making jambalaya tonight so I will try to remember to take a bunch of pictures. I haven't made it in probably five years and gonna wing it. I think I'm pretty safe though. How can you fuck up jambalaya unless you make it bland? And I think we know it ain't gonna be bland.

 

[RamFan503]

steak - especially filet - a simple 24 hour marinade (and I apologize if I already shared this some time ago)

1/2 soy
1/2 maple syrup

that’s it. Ziplock bag. 24 hours. Then grill -

and no one is ever allowed to use this recipe to cook steaks any more than mid rare. Rare is preferred but mid rare will still work. Anything from medium on is strictly forbidden.

Totally agree that anything beyond medium rare is grounds for a hanging - I tend to order "blue" at restaurants but go rare at home - especially with the sous vide. I'm just not a maple fan and tend to go more towards garlic, pepper, horseradish, etc.

Still.... It's interestingly simple sounding and I very often subscribe to the K.I.S.S. mantra. As a chef, I often find people trying to get too cute or complicated and in many cases, they take a great piece of meat and make it meh with a semi-interesting twist.

 

[Selassie I]

Just pulled em off my egg. Letting em sit for a while covered before feasting.

 

[Selassie I]

 

[RamFan503]

Just pulled em off my egg. Letting em sit for a while covered before feasting.


View attachment 43896

 

[12intheBox]

Looking good. @Selassie I

Give it one go - @RamFan503 - you won’t be sorry. And yes, blue is the correct restaurant order

 

[RamFan503]

So let's start with the protein. Head on white shrimp, andouie sausage, thick chopped bacon, chicken thigh meat.