Post your food porn [picture thread]

Yeah. You read right. This is for everything that doesn't have anything to do with Eva.

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Postby riffraff11235 » Sun Apr 14, 2013 6:04 pm

View Original PostCatamari wrote:My step mother is 100% pure bred Italian. Has an accent, speaks it, was born in rural Italy, the works. She can cook, let me tell you. Next time I visit her and my dad, I'll take pictures.

My parents were born and raised in southern Italy and came here in the late '80s. Calabria is best Italy. :lol:
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Postby sephiros » Sun Apr 14, 2013 6:06 pm

Lucky. All my family is Canadian. Canadian cuisine is pretty much limited to Poutine and Kraft Dinner.
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Postby Nuclear Lunchbox » Sun Apr 14, 2013 6:57 pm

I'll post later... later. :devil:

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Postby Ornette » Thu Apr 25, 2013 9:15 pm

New stuff posted to make Tokpile hungry: https://plus.google.com/118152408235270 ... SYU1wiVG1D

Udon in chicken stock with miso, snow peas, tofu, scallions, ginger, white lightning mushrooms, bean sprouts and an egg.

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Postby Catamari » Fri Apr 26, 2013 5:10 pm

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Postby Paranoid » Fri Apr 26, 2013 5:30 pm

Meat's always welcome here. :D

Tips:
-Use a heavier pan if you've got it.
-Always use the highest heat on your stove for steak. The doneness is controlled via the cooking time, not the pan temperature.
-Heat it up considerably longer. The oil should be smoking (but not too much, see next tip).
-Don't use olive oil. If you follow the last two tips, the oil will burn.
-You don't need to swirl the pan around. The oil will spread by itself when it's hot enough.
-Adding (preferably freshly ground) black pepper before cooking is highly recommended.
-There's no real need to salt the oil. When and how to add salt is somewhat arguable (lots of different opinions), but for steaks that size I recommend salting the steak lightly just before cooking, along with peppering it.
Last edited by Paranoid on Fri Apr 26, 2013 5:35 pm, edited 4 times in total.
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Postby Nuclear Lunchbox » Fri Apr 26, 2013 5:32 pm

I've never cooked steak in a pan before- I usually grill.

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Postby Catamari » Fri Apr 26, 2013 5:34 pm

View Original PostParanoid wrote:Meat's always welcome here. :D

Tips:
-Use a heavier pan if you've got it.
-Always use the highest heat on your stove for steak. The doneness is controlled via the cooking time, not the pan temperature.
-Heat it up considerably longer. The oil should be smoking (but not too much, see next tip).
-Don't use olive oil. If you follow the last two tips, the oil will burn.
-You don't need to swirl the pan around. The oil will spread by itself when it's hot enough.
-Adding (preferably freshly ground) black pepper before cooking is highly recommended.
-There's no real need to salt the oil. When and how to add salt is somewhat arguable (lots of different opinions), but for steaks that size I recommend salting the steak lighlty just before cooking, along with peppering it.


Thanks! What I was flicking into the pan wasn't salt, though, it was water. That's how I tell when it is hot enough.
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Postby Paranoid » Fri Apr 26, 2013 5:37 pm

View Original PostCatamari wrote:Thanks! What I was flicking into the pan wasn't salt, though, it was water. That's how I tell when it is hot enough.

Oh.
That's not particularly recommended for shallow frying because it tends to splatter oil everywhere. Also a single drop of water is enough, you don't want to lower the pan temperature.
I forgot another tip - try and space your steaks further apart. That helps keep the temperature up and the moisture down.
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Postby Ornette » Fri Apr 26, 2013 10:40 pm


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Postby Paranoid » Sat Apr 27, 2013 2:57 am

View Original PostOrnette wrote:Pan pizza with sourdough crust: https://plus.google.com/118152408235270 ... rjoPuuneb7


That pizza looks mighty fine indeed! I wish I had the patience to get into bread-making.
I haven't taken pictures of any particularly interesting food lately, so I'll post one from my archive. This is a dish I made with a friend about 6 months ago:
SPOILER: Show
Image

It's fresh homemade pasta with crab and a sauce made from reduced crab stock, garnished with some grilled shrimp and grated botargo for that extra fishy kick.

EDIT: A belated extra steak-cooking tip for Catamari.
-Check the expiration date.
I like food.
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Postby Catamari » Sat Apr 27, 2013 2:43 pm

View Original PostParanoid wrote:EDIT: A belated extra steak-cooking tip for Catamari.
-Check the expiration date.


This shall go down in EGF history as "Steak-Gate".
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Postby Paranoid » Sat Apr 27, 2013 2:47 pm

For anyone who missed Catamari's post in the FML thread, here's a rough rendition of what happened as a result of that steak:
SPOILER: Show
Image
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Postby Stan » Sat Apr 27, 2013 5:05 pm

View Original PostParanoid wrote:For anyone who missed Catamari's post in the FML thread, here's a rough rendition of what happened as a result of that steak:
SPOILER: Show
Image



Oh man lol. This thread is making me hungry, gonna go grill a steak too

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Postby Catamari » Sat Apr 27, 2013 5:10 pm

View Original PostStan wrote:Oh man lol. This thread is making me hungry, gonna go grill a steak too


Check the expiration date.
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Postby r1cepurin » Sat Apr 27, 2013 10:15 pm

Image

This is a friend of mine. She specializes in healthy eating :3
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Postby Ornette » Sun Apr 28, 2013 12:48 am

This was from a week and a half ago when I made a bunch of sourdough loaves for my friends in Pittsburgh. Having documented the steps with pictures, I can compare when I change things around, like today when we made (the other half) more sourdough crust pan pizza, we took it out of the oven 3 minutes early so the cheese doesn't get too burnt, then finished it off on the stove so the crust is crunchy. Was perfect.

The most important step in the sourdough loaves,

Image
A manhattan.

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Postby Paranoid » Sun Apr 28, 2013 1:14 am

View Original PostOrnette wrote:A manhattan.

I approve.
I like food.
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Postby Redtophat » Sun Apr 28, 2013 12:45 pm

Granted my food porn may not be as pretty as the stuff ya'll have posted and was hastily done, but I give ya a beef udon bowl:
Image
It tasted much better than it looked.

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Postby Mr. Tines » Sun Apr 28, 2013 5:18 pm

So I was actually doing some cooking more than sticking a ready meal in the oven -- stuffed mushrooms using some lovely chunky mushrooms I got from the local market yesterday.

Image
Image

So the mushrooms have been part-cooked, and I'm sauteing the onion, smoked garlic and peppers, then add the chopped stalks and some bacon -- at which point I have to placate the more important members of the household

Image

Add rice, grated cheese and top with even more cheese

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then bake for about 20 minutes and serve accompanied with lightly steamed spinach and a little butter

Image

After which, I get to eat my dinner

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