Food Pr0n Thread
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^No, your avatar girls look good.
Tomatoes stay pretty moist, which is actually good. I read the recipe in GQ one month and while I thought it was weird, they mentioned that grilled cheese is great with tomatoes so why not mac and cheese. The only thing I would change, is adding more tomatoes, which it called for
Tomatoes stay pretty moist, which is actually good. I read the recipe in GQ one month and while I thought it was weird, they mentioned that grilled cheese is great with tomatoes so why not mac and cheese. The only thing I would change, is adding more tomatoes, which it called for
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Dan (costco) it's so cool that you got to cook that in a restaurant kitchen and it's now on the menu!!
That mac and cheese looks delicious. Always a favorite.
That mac and cheese looks delicious. Always a favorite.
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^No, your avatar girls look good.
Tomatoes stay pretty moist, which is actually good. I read the recipe in GQ one month and while I thought it was weird, they mentioned that grilled cheese is great with tomatoes so why not mac and cheese. The only thing I would change, is adding more tomatoes, which it called for
Tomatoes stay pretty moist, which is actually good. I read the recipe in GQ one month and while I thought it was weird, they mentioned that grilled cheese is great with tomatoes so why not mac and cheese. The only thing I would change, is adding more tomatoes, which it called for
Or just plain and dipped in ketchup when eating.
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Crabmeat stuffed mushrooms I made just now.
Recipe...
Okay, so, here’s everything you need.
* 1/2 (large) can of crabmeat
* 1 red pepper
* Red onion (use at your discretion/tolderance) I used it basically for color, so there wasn’t too much.
* fistful of parsley
* about 20 mushrooms (i just used a random pack, though I wish I had portabellas)
* cheddar cheese (grated) to your liking
* parmesan cheese (grated finely) to your liking
* 1/2 sleeve of ritz
* butter
* peppercorns for grinding (you can use that preground shit if you like)
* salt is not necessary for this since the parmesan already has so much
1. Okay so basically what I did here was just cleaned off the mushrooms (rinse in cold water, scrub with paper towel to get that mushroom funk off the caps.
2. remove the stems and dice them all up finely.
3. dice up your red pepper and onion and combine with the diced stems
4. grate in as much cheese as you’d like I used like a 2”x2” chunk of cheddar and a fair amount of parmesan, but I really like cheese, so you could use less if you want. It looks like the perfect amount though.
5. bust out the ritz, crush em up nicely with your hands, you don’t want any MASSIVE chunks.
6. dice up the parsley and throw that in too
7. pour in a teaspoon (or two) of butter
8. combine all of these ingredients
9. Now! With the rest of your melted butter, get one of those fancy cooking brush things and butter the mushroom caps, slather it on nicely.
10. Stuff the fuck out your mushrooms and throw em in an oven (pre-heated to 375 degrees)
11. wait 20-25 minutes
That was uncalled for...
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From: Toronto, Ontario
Tonights football game menu included oven roasted chicken marinated in home made BBQ sauce:
and ribs. We didn't make the ribs ourselves, we got them from a local place that does competition BBQ'ing and they are DAMN good... We were going to smoke them ourselves but it was -22 Celsius (-7 Fahrenheit) today and getting a constant temperature on the smoker would've been impossible.
Can't wait for lunch tomorrow... Left overs!
and ribs. We didn't make the ribs ourselves, we got them from a local place that does competition BBQ'ing and they are DAMN good... We were going to smoke them ourselves but it was -22 Celsius (-7 Fahrenheit) today and getting a constant temperature on the smoker would've been impossible.
Can't wait for lunch tomorrow... Left overs!
That was uncalled for...
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From: Toronto, Ontario
Memphis Barbacue. On Islington, about a kilometer north of Highway 7 in Woodbridge. It's just a little hole in the wall place with maybe 5 tables. Their pulled pork and chicken wings are to die for aswell. http://www.memphisbbq.ca/
The same owners have one in Newmarket, it's called Big Bone BBQ. It's on Eagle street a kilometer or so East of Yonge. Same food, different types of sauces. http://www.bigbonebbq.ca/
The same owners have one in Newmarket, it's called Big Bone BBQ. It's on Eagle street a kilometer or so East of Yonge. Same food, different types of sauces. http://www.bigbonebbq.ca/
Memphis Barbacue. On Islington, about a kilometer north of Highway 7 in Woodbridge. It's just a little hole in the wall place with maybe 5 tables. Their pulled pork and chicken wings are to die for aswell. http://www.memphisbbq.ca/
The same owners have one in Newmarket, it's called Big Bone BBQ. It's on Eagle street a kilometer or so East of Yonge. Same food, different types of sauces. http://www.bigbonebbq.ca/
The same owners have one in Newmarket, it's called Big Bone BBQ. It's on Eagle street a kilometer or so East of Yonge. Same food, different types of sauces. http://www.bigbonebbq.ca/
I tried making beef short ribs for the first time yesterday. They were pretty good.
Started out with a simple dry rub consisting of cumin, paprika, garlic powder, onion powder, chili powder (I used 3 different ones), thyme, oregano, salt and pepper.
I really wish I had a smoker, but I baked them in the oven at 225F for 3 hours. Next time I make these I will go lower on the temp. I think they were tender, but they did dry out a bit. The sauce helped a lot.
Enjoy.
Started out with a simple dry rub consisting of cumin, paprika, garlic powder, onion powder, chili powder (I used 3 different ones), thyme, oregano, salt and pepper.
I really wish I had a smoker, but I baked them in the oven at 225F for 3 hours. Next time I make these I will go lower on the temp. I think they were tender, but they did dry out a bit. The sauce helped a lot.
Enjoy.
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From: where the weather suits my clothes
damn Ravi those look amazing.
I got my new crock pot this weekend. Have a roast in the fridge that I'm going to do in it. Curious to see how the probe works.
I got my new crock pot this weekend. Have a roast in the fridge that I'm going to do in it. Curious to see how the probe works.
That was uncalled for...
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From: Toronto, Ontario
Yesterday I had a few friends over, we got a new BBQ so our old one is now the dedicated smoker, once the tank of propane runs out it'll be gutted and converted to charcoal... Really looking forward to that... Did my first batch of ribs and can't wait to do them again. I soaked Tabasco wood chips:
They're made of the actual oak barrels that Tabasco is aged in; You can really smell the Tabasco in them.
Anyways, the main event:
...and the maiden voyage for our new grill, homemade burgers and the best Italian sausages money can buy:
It's going to be a good BBQ season
They're made of the actual oak barrels that Tabasco is aged in; You can really smell the Tabasco in them.
Anyways, the main event:
...and the maiden voyage for our new grill, homemade burgers and the best Italian sausages money can buy
:It's going to be a good BBQ season
That was uncalled for...
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From: Toronto, Ontario
It served us well all summer...
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That was uncalled for...
Joined: Sep 2004
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From: Toronto, Ontario
Bump for some great sushi. Green Dragon Rolls
Also, a sandwhich that I dreamt up. It's avocado, bacon, and mayo on the right, barbacue sauce on the left, on a toasted cheddar bun. If you love avocado, you'll LOVE these. So simple, but holy crap were they good.
(Don't laugh at the table arrangement, I was at a buddies place and he accepts hand me downs from his parents
)
Also, a sandwhich that I dreamt up. It's avocado, bacon, and mayo on the right, barbacue sauce on the left, on a toasted cheddar bun. If you love avocado, you'll LOVE these. So simple, but holy crap were they good.
(Don't laugh at the table arrangement, I was at a buddies place and he accepts hand me downs from his parents
)
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Random meals I've made
SALMON BURGERS (GODLY)
click here for recipe
apple bbq grilled cheese& bacon with red onions
SALMON BURGERS (GODLY)
click here for recipe
apple bbq grilled cheese& bacon with red onions
Had some really good pork chops tonight.
I soaked them in brine them for 4 hours. The brine comprised of salt, sugar, molasses and water. Then I rubbed them down with an herb rub. The rub had rosemary, sage, dry mustard, salt, pepper and garlic. Nothing over the top.
The brine made these extremely moist and there were hints of the salt/sugar mix when you bit into them.
We had them with green peas and brown rice with pesto.
Awesome.
I soaked them in brine them for 4 hours. The brine comprised of salt, sugar, molasses and water. Then I rubbed them down with an herb rub. The rub had rosemary, sage, dry mustard, salt, pepper and garlic. Nothing over the top.
The brine made these extremely moist and there were hints of the salt/sugar mix when you bit into them.
We had them with green peas and brown rice with pesto.
Awesome.
Last edited by RaviNJCLs; Jan 28, 2012 at 08:29 PM.
That was uncalled for...
Joined: Sep 2004
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From: Toronto, Ontario
This thread needs a bump...
Here's a chicken fried chicken breast with bacon, lettuce, tomato, and fries onion straws. It was decadent, it was sinful, and it was delicious.
Fresh cut fries topped with pulled pork and sour cream... Why not?
Here's a chicken fried chicken breast with bacon, lettuce, tomato, and fries onion straws. It was decadent, it was sinful, and it was delicious.
Fresh cut fries topped with pulled pork and sour cream... Why not?