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Thread: Food Porn page

  1. #1
    Dr. Bork Bork's Avatar
    Dr. Bork Bork is offline Senior Member
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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)
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    FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

  2. #2
    NutMeg's Avatar
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    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).

  3. #3
    Dr. Bork Bork's Avatar
    Dr. Bork Bork is offline Senior Member
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    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

  4. #4
    pjgh's Avatar
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    Dinner was salmon sous-vide and micro-garlic cress over coriander cream with asparagus spears and sauté potatoes.

  5. #5
    Fernaldo's Avatar
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    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 at 04:53 PM.

  6. #6
    j3nn's Avatar
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    Quote 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!
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  7. #7
    pjgh's Avatar
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    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 ...

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