Food Porn (Hot delicious pictures that get you excited) page 64

[pjgh]

Panna Cotta ... just because:



Sea Bass:

[Chaohinon]

top to bottom: new york steak with pesto root veggies (rutabaga, golden beet, & carrot), basmati rice
rooibos matcha
rooibos matcha-vanilla chai ice cream

[mikewootini]

That Sea bass looks awesome! I'm totally doing that next time around on fish.

[pjgh]

Thanks Mike - it's really easy!

Scale, gut and slash the fish. Fill the cavity with lemon and push some salt and herbs into the slashes. Roast for 20 minutes, or so, in a pre-heated oven at 200C/400F. Remove from the oven and using a fork, simply slide the flesh off the bones, serving over something green.

[sbhikes]

Aww, thanks Tom B-D - any questions, just ask. I don't really do recipes, but I do hope that what I write inspired folks to put real food together with real food and come up with a meal - variation and making it your own is HIGHLY ENCOURAGED!

How did you make the black pudding?

[pjgh]

Chicken & Mushroom Stroganoff over carrot and courgette ribbons:

living in the ice age: Chicken & Mushroom Stroganoff

Prawn Cocktail:


Proper food! Beef with sweet potato chips and spring greens:


Another Stroganoff - Turkey & Mushroom over carrot ribbons and spring greens:

[Tom B-D]

Paul, dude, the photos are epic...I just finished lunch (sorry, no pic), and could eat everything you're showing on looks alone. Do you do this for a living? Aside from living I mean? Add is that butter melting on the steak, which has got some olive oil under? !!! Keep em coming...

[pjgh]

Thank you Tom - the pictures that I take are generally of our evening meals. I work for the British National Health Service as my day job, come home, go for a good walk in the hills for an hour or so and then come home and cook for me and my dear wife.

I love cooking - it is the second part of de-stressing. I love my job; in fact, I would say that I love the stress - the buzz really gives me a sense of a good day's work well done, but when I'm home I don't want more stress, nor do I want to just veg out. Going for a walk clears my head as well as gives my brain time to think and work. Generally, I'm thinking about food ...

Once home again, cooking. More de-stressing and applying the creative side of my brain which has been stimulated by a walk.

I like the creative side of food. I know I have a gift - I can turn simple things into fine things. That is what good cooks do. I once read that Chef's know how to cook ingredients perfectly; Cooks know what to do with leftovers. I'm a cook! My fridge and store cupboard has food in - I don't craft meals, I create meals from what I have.

What I hope my website at Living in the Ice Age does is to show method. I don't "do" an ingredient list - I put real food together. My methods are so - get some real food and put it together. Hopefully, the variety of meals made up using that method will stand as inspiration - I don't expect people to copy, but do hope they are inspired. No two meals of mine have ever been the same.

Oh, the steak is just steak and butter. I cook my steaks with no fat - straight onto hot grill pan. The butter sits on afterwards. That butter was Normandy salted - northern French cow milk patted out and mixed with sea salt. Damn good butter! I do like olive oil, but over salad, never cooked.

Thanks again for the kind words.

[pjgh]

How did you make the black pudding?

I buy it!

If you were to make it, it would be pig blood, cubes of pig fat, some filler ... usually rusk, although some are using starch and all recipes are "trade secrets" (yes, rusk ... not paleo), blend to a slurry, fill into large sausage casings, boil, slice, serve.

[Tom B-D]

Paul, sounds like you're living really well, that's great. Nice to hear how others integrate the Primal idea into life. Really, if you do fulfilling work, have good relationships, get to walk the hills, and cook good food...what more is needed? I have to say I'm similarly fortunate, working for myself (architect), walking to work and meetings (in a Chicago suburb, sadly not over hills), cooking all my meals at home, enjoying time with my wife and kids... We can get high quality ingredients here, but I have to turn to inspiration like your Ice Age site to not just cook the same (albeit tasty) things 90% of the time.