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  • Dutchess
    replied
    Dinner Friday night at a local restaurant:


    Fresh butternut squash ravioli, hazelnut & amaretto spiced cream sauce, caramelized pears, toasted hazelnuts.

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  • Dudermagee
    replied
    Don't know why I never noticed this thread
    homemade vanilla ice cream and blueberry cobbler



    and yes its real vanilla bean not that fucking imitation shit

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  • Dutchess
    replied

    Parmesan crusted spinach/artichoke/parmesan stuffed chicken breast

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  • Rhynolite
    replied
    Homemade Guinness beer-battered onion rings. they were ab-so-lute-leeee amazing:



    Went with the home-made burgers (no pic) with onions, scallions, and garlic pepper mixed into the meat. Still full from it..

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  • Dutchess
    replied

    Lemon Bars


    Homemade Brisket

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  • Dutchess
    replied

    Previously mentioned coconut cream pie cupcakes with cream cheese frosting.

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  • NerdCore
    replied
    Originally posted by Zack01GC View Post
    Home made pulled pork...


    Homemade BBQ sauce?

    Leave a comment:


  • NerdCore
    replied
    Originally posted by Dutchess View Post

    Fries topped with truffle oil, garlic and reggiano cheese with bacon mayo for dipping.
    Send me that recipe!

    Leave a comment:


  • NerdCore
    replied
    Originally posted by Red82 View Post
    I need to make my own preserves and make some crepes.

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  • NerdCore
    replied
    Roasted chicken, baked mac and cheese, and roasted herb potatoes.


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  • andybob
    replied
    Originally posted by renngolf View Post
    I'm not bent out of shape about some food.
    It's true though.

    I work at an Italian Restaurant, but I've never taken any pics of the food I've made. lol

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  • Rebounder
    replied
    when i get a chance i'll uploads some pics of my specialties. crowd favorites are red velvet and cream cheese truffles(NOT red velvet CAKE truffles like most pansies do it), orange chocolate truffles, and blueberry truffles. gonna try making mango chocolate truffles next probably.

    Leave a comment:


  • Streetlight
    replied
    Originally posted by Kielan View Post
    Not all the blood is drained but the majority of it is. Thats why it retains its red color, but most if it really water.
    Myoglobin forms pigments responsible for making meat red. The color that meat takes is partly determined by the oxidation states of the iron atom in myoglobin and the oxygen species attached to it. When meat is in its raw state, the iron atom is in the +2 oxidation state, and is bound to a dioxygen molecule (O2). Meat cooked well done is brown because the iron atom is now in the +3 oxidation state, having lost an electron, and is now coordinated by a water molecule.



    Schoolin' noobs erryday

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  • Streetlight
    replied
    I made a tuna melt the other day, it involved a grilled tuna steak with mayonnaise pepper and salt. The cheese was gruyere from Switzerland, and the tomato was locally grown organic tomato. The bread was a local bakeries Italian Ciabatta

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  • Dutchess
    replied
    Made coconut cream pie, and coconut cream pie cupcakes.

    I <3 coconut

    Last edited by Dutchess; 02-27-2011, 09:54 PM.

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