Post your food porn [picture thread]

[Sailor Star Dust]

Made sure AdBlock doesn't run on EGF site overall and temp disabled my Avast Web Extension but still nothing. I don't get it.

[Nuclear Lunchbox]

I made some home-made rigatoni yesterday. I forgot to take pictures, though.

[Sailor Star Dust]

Amazing Labor Day dinner (2 of my favorite foods). Zap's dad is an awesome cook:

[Paranoid]

Hot damn, that looks nice.
I got one of these babies about a week ago. I've made a couple of steaks since, and they've turned out absolutely awesome. I'll try and make another one and put up pictures soon.
Temperature is critical in cooking good meat, so having a good thermometer basically equates to always having perfect, juicy, medium-rare steak if you know how to use it.

[ZapX]

I agree that a good thermometer is an essential kitchen tool, but I do my steaks with this:

[Paranoid]

Ah yes, the old finger test. Great if it works for you, but not all people's muscles have the same consistency, plus it's still not exactly accurate. There are plenty of people whose intuition works great for cooking meat (and most of the time I count myself among them), but there's still something very reassuring about taking out all of the guesswork. It might just be my inner nerd talking, but I like the fact that I can look at a number and tell exactly when my meat's at peak condition.

I actually do have one photo from the first steak I made after getting the thermometer. I took it with my phone, so it's not really up to my usual standards, but here we go:

[ZapX]

I'm not knocking thermometers, it's just learning to grill steaks in Texas deals with a lot of intuition. There are a lot of times a thermometer is necessary, like smoking a rack of ribs or a brisket.

[Chuckman]

When the outside is brown, go to town. If the middle is red, you'll be well fed.

[Nuclear Lunchbox]

Looks darn tasty, SSD. @Zap: My father cooks a lot of brisket, and he'd attest to that.

[Mr. Tines]

It's that time of year when the greenhouse is producing peppers




After stuffing with a rice/onion/garlic/mushroom/bacon/cheese mix and baking. (The yellow one is from the supermarket).

[Ornette]

Had some dough left over from last weekend so decided to use it up for more grilled pizza on the deck tonight with music and drinks:


ingredients and rolled out dough


Those plants in the background is shiso and basil, which we've put on the pizzas


First batch


Topping on the grill

[Paranoid]

I made oyakodon today. I actually have a full set of pictures of the preparation, but I'll settle for posting the final one.

It was pretty darn tasty.

[Nuclear Lunchbox]

That looks so damn good, Para.

[BrikHaus]

Ornette, you have the greatest view ever.

[Ornette]

Wife has been buying fresh ramen on her way back from work every now and then:

[gplus]https://plus.google.com/118152408235270297690/posts/JPJcwdQVqtv[/gplus]

[Eleven]

Ornette, that looks fantastic. Can you please tell me the recipe? Which spices do you use (apart from soy sauce, I guess)? I never tried to make ramen myself, but I always wanted to.

[Ornette]

Ornette, that looks fantastic. Can you please tell me the recipe? Which spices do you use (apart from soy sauce, I guess)? I never tried to make ramen myself, but I always wanted to.

It's from this place called "Sun Noodle Brand", which I guess has frozen ramen as well, but this stuff is fresh and only lasts like a week before you have to eat it (or freeze it).

It comes with a broth flavoring packet (that brown stuff in the bowl), and you just add hot water, and whatever other flavoring you like. The Tantan flavoring had like ginger, vinegar, soy sauce, garlic, clam and fish extract, and some other stuff.

[Nuclear Lunchbox]

I made some Udon like that once. It was pretty good, but tasted really strongly of fish.

[Sgt. Griff]

Pizza cake.

SPOILER: Show

[Ray]

Is that Cheesecake Pizza?