Announcement

Collapse
No announcement yet.

ChocoTaco369's Personal Food Porn Thread

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • ChocoTaco369's Personal Food Porn Thread

    First off, I'll preface this thread by saying I LOVE to cook. It's very therapeutic to me and takes my mind off the stresses of daily life. Oh yea, and it's delicious! It's been brought to my attention that too many of us on this site now eat more bland food since coming off CW American diets, and I won't stand for it. Apparently, the males on this site suffer the most.

    I can't sit here and let people eat a hunk of meat and steamed vegetables and call that a "meal." What are we? Vegans? We don't have to punish ourselves every time we eat!

    I love getting creative in the kitchen, and now since I've gone primal, it makes things a little more...challenging, we'll say. I'm using a lot of ingredients now that I've never touched months ago. Coconut flour, almond meal, flax meal, xanthan gum, cream of tartar...and my poor pizza peel and bags of King Arthur flour are gathering dust.

    Well, this thread is going to be an outlet for my creativity. Feel free to comment, drool over or criticize the pictures in this thread. I'm an engineer, not an artist, so my presentation isn't very good!
    Don't put your trust in anyone on this forum, including me. You are the key to your own success.

  • #2
    I'll start off this thread with just a few pics I've posted in my journal. These are some of my favorites:

    I'll start with my first attempt at primal pizza!







    If anyone is curious, I made the crust roughly as follows:

    ~1/2 cup coconut flour
    -3 eggs
    -3/4 cup unsweetened almond milk
    -1/4 cup heavy cream
    ~1/2 tsp salt
    ~1/2 tsp baking powder
    ~1/2 tsp garlic powder
    ~1 tsp oregano

    I cooked it on parchment paper that was greased with extra virgin olive oil in a 400 degree oven for 17 minutes, then turned the broiler on high and browned it. I placed another tray over it and flipped the pizza crust. Then I proceeded to add my toppings. They were:

    - Fresh crushed plum tomatoes and garlic
    - 1/4 pound fresh shredded mozzarella and a liberal coating of parmesan/romano blend
    - Shredded coconut chicken thigh meat I made earlier
    - 6 strips bacon
    - Fresh spinch
    - Red bell pepper
    - Pickled pepperoncinis and cherry peppers

    I browned the top under the broiler for a few minutes, topped the pizza with fresh cilantro, popped it back under the broiler for about a minute or less and it was done!

    Obviously this was nowhere as good as standard wheat pizza made with high gluten flour, but I really wanted pizza so I made a compromise with the coconut flour. This was my first time using coconut flour and, just like everyone said, it's definitely dry and more suitable for cakes or biscuits. I'm hoping there are better (and hopefully cheaper!) alternatives out there.
    Last edited by ChocoTaco369; 05-07-2011, 08:58 PM.
    Don't put your trust in anyone on this forum, including me. You are the key to your own success.

    Comment


    • #3
      One of my absolute favorites was my take on Primal Cheesecake. An obviously no-no for the anti-dairy crowd, but that ain't me, baby. The day I give up cheese is the day I die.



      This is what I did.
      (NOTE on stevia: all brands vary sweetness. Before you add any stevia, taste, taste, TASTE! A simple teaspoon of my spoonable stevia is like adding half a cup of sugar it seems. It's very, VERY sweet.)

      The crust:

      1 cup unblanched almond meal
      1/4 cup melted butter
      less than 1 tsp spoonable stevia

      Mix and press into the bottom of a well-buttered 9-inch springform pan. I basically melted the half stick of butter in the microwave in a bowl, dipped my hand in, greased the whole sides and bottom of the pan and dumped the rest into the almond meal/stevia mixture. Press in pan. Done.



      The cake:

      3 bars full fat cream cheese
      3 eggs
      1/4 cup lemon juice
      1/3 cup almond milk
      1 Tbsp vanilla extract
      1 heaping tsp stevia

      Beat the cream cheese, lemon juice, vanilla extract, stevia and almond milk with an electric hand mixer until smooth. Beat in one egg at a time. Don't overbeat of you'll promote cracking. Pour mixture into springform pan overtop the pressed almond meal crust.

      Bake cheesecake in a 300*F oven for 45 mins. I like to preheat a ceramic dish in the oven to 300 degrees, then when I add the cheesecake into the oven I pour in 1 cup of boiling water to create moisture in the oven for the cheesecake. As soon as the oven beeps after the 45 mins, turn off the oven and walk away. DO NOT OPEN THE DOOR! Let it cool and come back in 1-2 hours.


      Chocolate topping:

      1.5 oz unsweetened bakers chocolate
      4 Tbsp heavy cream
      3 Tbsp butter
      1 tsp stevia


      Melt 1.5 oz of unsweetened bakers chocolate and 3 tbsp butter in the microwave in a bowl. Microwave for one minute, stir. Then keep microwaving and stirring in 30 second intervals until the chocolate and butter mix smoothly. Add in 4 Tbsp heavy cream and stevia, then stir. Pour overtop cooled cheesecake. Transfer to fridge and let set overnight.

      That's it. Pretty simple stuff. I even did a nutrition analysis on Fitday of the entire cake:

      Calories: 4735.54
      Total fat: 444.45g

      -Saturated fat: 240.33g
      -Polyunsaturated fat: 15.50g
      -Monounsaturated fat: 109.79g
      Cholesterol: 1615.98mg
      Sodium: 3064.65mg
      Potassium: 1834.14mg
      Total Carbohydrates: 72.86g
      -Fiber: 26.51g
      Protein: 111.02g
      Alcohol: 4.5g
      Don't put your trust in anyone on this forum, including me. You are the key to your own success.

      Comment


      • #4
        This was one of my absolute favorites.

        Coconut/almond/flax bread with Zuppa Toscana. White potatoes make up the bulk of the soup, so I had to get more creative. I used bacon, sausage, yellow squash and mushrooms. Effing awesome.







        A little warning to all that read this: recipes aren't my best friend. If I bake something - which is rarely - I observe proportions. There are no proportions with cooking. I believe in heavy seasoning and tasting everything you make to fine-tune, so if anyone wants recipes from me for cooking, they will be rough.
        Don't put your trust in anyone on this forum, including me. You are the key to your own success.

        Comment


        • #5
          Dinner from Tuesday. My first attempt at making a "wrap." Okay, it didn't hold together well, but the pic looked nice at least.



          Slow-cooked seasoned beef with garlic, jalapenos and pepperoncinis wrapped up in a wrap made of 3 egg whites, flax meal and coconut flour topped with extra sharp cheddar, cream cheese, avocado slices, homemade cooked salsa and fresh oregano and cilantro. Side dish is sliced yellow squash and green pepper and 3 scrambled egg yolks. I wasn't gonna waste them.
          Don't put your trust in anyone on this forum, including me. You are the key to your own success.

          Comment


          • #6
            I'll post up last night's dinner now. I've been on a 48 hour carb refeed, so the meals are starkly different.

            Carb refeeds are poorly understood. There's a lot of starch fear on this site, but starches are one of the best tools we have to break through a plateau. It sends insulin soaring, boosts leptin from the inevitable bottoming-out that happens from prolonged low-carb diets (you can't efficiently release fat with low leptin levels), and the occasional starch helps boost insulin sensitivity. When you go too long without eating starch, I've found your body forgets how to process them. A little starch here and there keeps insulin sensitivity high. Just don't make them a staple.

            Look how good a carb refeed can be:



            A big pile of pulled chicken breast slow-cooked in lime juice, cumin and paprika topped with fresh pico de gallo, fresh cilantro and 3 baked yams covered in cinnamon, stevia and cayenne. Add an apple with cinnamon for dessert and you're in business Super easy and really good!

            I recommend a 48 hour refeed to anyone that's hit the fat loss wall. Keep fat under 30-40g (including supplemental fish or flaxseed oil!) and keep carbs high. I do around 250g on a carb refeed. I'm a 5'7" 24yo active male, so adjust proportionately.
            Last edited by ChocoTaco369; 05-07-2011, 09:11 PM.
            Don't put your trust in anyone on this forum, including me. You are the key to your own success.

            Comment


            • #7
              This did not help my current hunger! Off to eat some roast beef! Nice photos Choco!
              My name is Matt and I am a Beef Jerky Wizard.
              www.greenlightjerky.com

              Comment


              • #8
                i'm loving your food porn. btw, your name reminds me of going through the drive-thru as a kid. i would get a choco taco with almost every meal, and i still miss it sometimes.
                my primal journal:
                http://www.marksdailyapple.com/forum...Primal-Journal

                Comment


                • #9
                  mmmmm
                  "If you don't go after what you want, you'll never have it. If you don't ask, the answer is always no. If you don't step forward, you're always in the same place." Nora Roberts

                  Start December 20th 2010: 177 lbs
                  Currant: 136 lbs
                  Goal: 125 lbs
                  11 more lbs to go


                  Follow My Journey :-)

                  Comment


                  • #10
                    tony, can we get married so i don't have to think about what to cook anymore LMAO

                    i make really GREAT stuff when i *feel* like it but sometimes i really have to kick myself in the ass to make the kinds of dishes that you've been creating it's so easy sometimes and other times feels like such a chore! i have almond flour and coconut flour--i should really start baking again *sigh* i kind of gave it up but once again, you've inspired me to get off of my ass and have fun with food again like i used to!
                    live mindfully.
                    she's a Coconut Girl in a PRIMAL world... my PB journal

                    Comment


                    • #11
                      I've only been primal for two months and I haven't gotten into the need to "cook or bake" yet because I'm still really enjoying just how good natural food tastes by itself.

                      That doesn't mean that I don't enjoy food porn though!

                      I do plan, however, on attempting some crabcakes with scallops and some beef & mushroom meatloaf this week. I'll let you know how they turn out Maybe I'll even take a couple of photos!
                      Newcomers: If you haven't read the book, at least read this thread ... and all the links!
                      http://www.marksdailyapple.com/forum/thread17722.html

                      F/49/5'4"
                      Jan. 1, 2011: 186.6 lbs PBSW Mar. 1, 2011: 175.8 lbs
                      CW: 146.8 lbs
                      GW 140 lbs
                      A proud member of PETA: People Eating Tasty Animals

                      Comment


                      • #12
                        Horseradish-crusted Pork Loin: A Tutorial

                        OK, here's the scoop with pork loins: you want them trimmed of most of the fat, and for God's sake, SEAR THEM FIRST! Whether you choose to do it in hot oil or a very hot oven first, it's crucial for them to remain juicy. I prefer the oil method. Which brings me to the first step.


                        Prep your oil!
                        I fried this pork loin in olive oil. Oh noes, you're not supposed to heat olive oil that high! Relax, olive oil has proven to stand up pretty well to heat. Yes, it's not exactly coconut oil, but it's not exactly canola oil, either. When infused with rosemary and oregano, olive oil has shown to be far less prone to oxidation as well. So here's what I did:

                        Take 3/4c of olive oil, add a liberal sprinkle of rosemary and fresh oregano, mix, microwave on HI for 30 seconds. Then, allow it to sit in the fridge to cool for awhile.



                        Which brings me on to my next step.


                        Sliver garlic
                        This step is self-explanatory.




                        Prepare your loin!
                        Trim off most of the fat until you get a nice, smooth surface. Cut slots into the top and bottom of the loin and insert garlic. I'm Italian, so I use a lot of garlic. I slivered 6 large cloves for a roughly 3.5 pound loin. Feel free to add more or less to your liking. Viola!




                        The rub
                        Simple. A few tablespoons horseradish, a teaspoon of cayenne pepper, a teaspoon of cracked black pepper, two teaspoons of lemon juice and a little salt. We'll call it a quarter teaspoon.




                        Rub loin
                        Self-explanatory. After rubbing, allow to sit in the fridge for at least an hour.



                        Continued below...
                        Don't put your trust in anyone on this forum, including me. You are the key to your own success.

                        Comment


                        • #13
                          Sear pork loin
                          Take pork loin out of the fridge and let rest on the counter at room temperature for 10 minutes before searing. Pour the rosemary-oregano-infused olive oil into a large pan and heat to about 375 degrees F. You may want to try and skim out as much of the rosemary and oregano as possible to avoid burning. I missed some rosemary, and it turned out fine.



                          Temperature guns come in handy. The oil will smoke mere seconds after reaching this temperature. If it does, don't worry about it. Hitting the smoke point for mere seconds won't destroy olive oil (especially infused olive oil). The pork loin is large and cool enough that the oil will drop 100 degrees as soon as it's added to the pain. Fry as close as you can to 375 degrees F (I kept the burner on the highest setting and it never got hot enough to smoke with the huge loin in there) for 3 minutes on each side.





                          Roast the pork loin
                          Transfer pork loin to a large enough pan. Drizzle with some of the olive oil. Cover with aluminum foil.



                          Cut/poke several small holes in the foil for steam escape. Bake, covered, in a preheated oven at 400 degrees for 30-35 minutes. Then remove the roast, remove the aluminum foil and transfer back in the oven for 5 minutes for a final browning.


                          Resting peroid
                          THIS IS ONE OF THE MOST CRUCIAL AND MOST IGNORED STEPS IN MAKING ANY KIND OF PROTEIN! After you remove the loin from the oven, PLACE IT ON A CUTTING BOARD TO REST FOR 10-15 MINUTES! This allows the juices to redistribute throughout the meat. If you cut it immediately after you remove it from the oven, it will be tough and dry. After ten minutes, it will be mouthwatering and juicy.




                          Side dish suggestion
                          Sauteed spaghetti squash with sliced mushrooms, garlic, fresh parsley...fried in some coconut oil, of course. Salt, pepper and add a little lime juice to taste. Done!




                          SERVE!
                          With fresh cilantro of course. It makes just about everything taste better.

                          Last edited by ChocoTaco369; 05-09-2011, 07:18 PM.
                          Don't put your trust in anyone on this forum, including me. You are the key to your own success.

                          Comment


                          • #14
                            Good God, dude.
                            "Carbs are the victim, not the crime" - ChocoTaco

                            Comment


                            • #15
                              Originally posted by highaerials36 View Post
                              Good God, dude.
                              seriously! I think I`m in love! lol
                              "Anxiety is a sign of spiritual insecurity"
                              www.beachbodycoach.com/fatbusters

                              Comment

                              Working...
                              X