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  • Food Porn

    So I thought it would be fun to do food porn, only no pictures. Description only. We were at Tucanos last night (Brazilian churrasco for any of you not familiar-- Primal eater's paradise!) and a certain dish I enjoyed there HAS to be food porn. Ready?

    bacon wrapped filet mignon

    Your turn
    --Trish (Bork)
    TROPICAL TRADITIONS REFERRAL # 7625207
    http://pregnantdiabetic.blogspot.com
    FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

  • #2
    chicken livers baked at about 275 until fully cooked. sliced onion and butter on top, sprinkled with garlic powder and chili powder, then a small slice of bacon on each liver (cook the bacon a bit before you put it on the livers, if you don't it won't get crispy before the liver is done).
    Meghan

    My MDA journal

    Primal Ponderings- my blog- finally added some food pron :P

    And best of all my Body Fat Makeover!!

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    • #3
      Shh, you had me at bacon.

      I love chewy bacon
      --Trish (Bork)
      TROPICAL TRADITIONS REFERRAL # 7625207
      http://pregnantdiabetic.blogspot.com
      FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

      Comment


      • #4
        Dinner was salmon sous-vide and micro-garlic cress over coriander cream with asparagus spears and sauté potatoes.
        Paul
        http://www.pjgh.co.uk
        http://www.livingintheiceage.co.uk

        "... needs more fish!"

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        • #5
          Man, I have to give props to whoever the campaign manager behind the sous-vide method. Never in my life have I seen such an explosion of people applying an isoteric cooking technique (i guess not so isoteric if you consider boil in bag!). Williams-Sonoma catalog full of sous-vide equipment. Must be due to Iron Chef. I want a blast chiller and a salamander in my kitchen!
          Last edited by Fernaldo; 03-13-2012, 03:53 PM.
          "The problem with quoting someone on the Internet is, you never know if it's legit" - Abraham Lincoln

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          • #6
            Originally posted by Fernaldo View Post
            Man, I have to give props to whoever the campaign manager behind the sous-vide method. Never in my life have I seen such an explosion of people applying an isoteric cooking technique (i guess not so isoteric if you consider boil in bag!). William-Sonoma catalog full of sous-vide equipment. Must be due to Iron Chef. I want a blast chiller and a salamander in my kitchen!
            A testament of capitalism. May it live long!
            | My (food) Blog | Follow me on Facebook | Pinterest | Twitter |

            “It does not take a majority to prevail, but rather an irate, tireless minority, keen on setting brushfires of freedom in the minds of men.” - Samuel Adams

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            • #7
              Haha! I just dunk the vac packed fish into a pan of hot water and leave it for a couple of hours - the fish just comes like that
              Sous-vide does make is sound like something a lot more than it is, but that's the key to menu writing and all that flowery language.

              Fun thread, this ...
              Paul
              http://www.pjgh.co.uk
              http://www.livingintheiceage.co.uk

              "... needs more fish!"

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