Official Food Pron Thread

Discussion in 'Totally Off-Topic' started by yamar68, May 1, 2013.

  1. neorunner

    neorunner

    Joined:
    Apr 24, 2013
    Location:
    Fairfax, VA
    El Fogon in Playa del Carmen (the one by the Mega)
    If you're in Playa and you don't go here you're a fucking idiot.

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    cyde, NAD1983, BiggieSmalls and 24 others like this.
  2. PHBoiler

    PHBoiler

    Joined:
    Dec 12, 2013
    Location:
    Geneva, IL
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    Got up at 3:30AM Sunday morning to put on the whole brisket. 12 hours together then a 2 hour hot smoke of the point led to these lovely burnt ends. Beef candy.
     
  3. PHBoiler

    PHBoiler

    Joined:
    Dec 12, 2013
    Location:
    Geneva, IL
    New intern started today for the summer. Took him to lunch at Bien Trucha. He was a tad bit blown away. The season is almost over for these soft shell crab tacos. The chimichurri tortilla really brings it all together.
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  4. raginasian238

    raginasian238

    Joined:
    Oct 13, 2016
    Location:
    JC, NJ
    Been on a South American kick lately.

    Brazilian pão de queijo

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    Colombian arepas with shrimp and hogao

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    Empanadas de guayaba y queso

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    #fattyfatfatfat
     
    cyde, HenrikO, NAD1983 and 28 others like this.
  5. PHBoiler

    PHBoiler

    Joined:
    Dec 12, 2013
    Location:
    Geneva, IL
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    Citrus marinated chicken breast with cojack, grilled bacon, grilled onion, tomato, & avocado on a pretzel bun with some lemon/garlic marinated asparagus. Sweet potato tots too but I put no effort into that item. Haven't actually given effort to make a legit chicken sandwich in awhile. It was quite tasty. The nice thing about everything being marinated is that I could just use the gas grill and didn't need to fire up the charcoal for added flavor especially on a Monday night after work.
     
  6. trickytunadicky

    trickytunadicky

    Joined:
    Jan 30, 2014
    Location:
    Chicagoish
  7. natejohnson

    natejohnson

    Joined:
    Feb 23, 2014
    Location:
    Vermont


    Ribs are definitely one of my favorite things to sous vide. The 12 hour, 165 cook converts so much gelatin, pure unctuous. Kenji's cole slaw is an excellent pairing with the ribs as well.
     
  8. JCastle

    JCastle

    Joined:
    Jun 11, 2013
    Location:
    Here
    Haven't tried to sous vide ribs yet, need to do it soon! Most of the time I'm making eggs, fish, or pork belly with it. Recently been using it to make cocktail infusions, some pretty interesting stuff so far.

    What's your rib method? Dry rub or anything in the bag?
     
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  9. natejohnson

    natejohnson

    Joined:
    Feb 23, 2014
    Location:
    Vermont
    Dry rub in the bag, cook then chill after 12 hours. When ready to eat, reheat over indirect heat on the grill. After 10-15 minutes, sauce heavily. Cook until sauce is dry, then re-sauce over direct heat until sauce is tacky, maybe 5 minutes.
     
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  10. neorunner

    neorunner

    Joined:
    Apr 24, 2013
    Location:
    Fairfax, VA
    Siracha Verde Grilled Chicken with Cebollitas Asadas

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  11. Ataraxia

    Ataraxia

    Joined:
    Jul 3, 2013
    Location:
    Palo Alto
    Went to True Food Kitchen in Pasadena and got an order of Ancient Grains (miso glazed sweet potato, turmeric, charred onion, snow pea, grilled portobello, avocado, hemp seed) with grass-fed steak

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    The name "ancient grains" is kinda cringey (I count only one, the hemp seed) but the food was decent
     
  12. neorunner

    neorunner

    Joined:
    Apr 24, 2013
    Location:
    Fairfax, VA
    For a second I thought you were describing a DFH beer till I got to the grass fed steak.
     
    Brez07, xpimptastikx, tosh and 7 others like this.
  13. JCastle

    JCastle

    Joined:
    Jun 11, 2013
    Location:
    Here
    Blurry-ass father's day lobster roll. Couldn't find regular rolls but the bread I got was good.

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  14. thewimperoo

    thewimperoo

    Joined:
    Aug 27, 2013
    Location:
    La Grange Park, IL
    Dinner last night at Roister in Chicago. Sat in the basement prep kitchen counter. 5 course meal. I can't remember all of the components to every dish and there wasn't a menu so descriptions will be to the best of my memories. Overall it was a pretty epic meal.

    1st course - East Coast Oyster with a mushroom mignonette & a shrimp dish with other stuff and tempura fried Thai basil leaves. Could have eaten about 20 of those oysters.
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    2nd course - Multiple types of radishes, cucumber, carrots, dill, 7 hour egg, pumpernickel rye croutons. Pumpernickel dashi to drink. That dashi was insane, such a condensed explosive flavor.
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    3rd course - Crab fried rice & a green bean dish that had bacon and other stuff.
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    Snack - Sausage & red cabbage pot stickers with cajun seasoning.
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    4th course - Fried chicken thighs, sourdough biscuits, hot sauce. A fermented cabbage slaw.
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    5th course - "Milk & Cookies" & their play on a Take 5 bar (Foie Gras, Pretzel, Caramel, Black Walnut)
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    Brez07, coldafpipes, Sender1 and 25 others like this.
  15. Trady

    Trady Moderator Staff Member

    Joined:
    Apr 5, 2013
    Location:
    South Jersey
    I'm way behind on posting any food stuff, but been having an awesome few weeks.

    I went out to Colorado towards the end of May, and met up with quirkzoo, who showed me what backyard pizza is all about:

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    He knows what's up

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    I tried my hand at cloud eggs, which were honestly a little too meringue-like, and I forgot to add in the parm while whipping the white. Still good though, my 4 year old even enjoyed dunking his toast in the runny yolks:

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    Been doing some serious smoking the past few weeks.

    12 lb brisket:
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    Also cooked a a chicken and some sausages with the brisket

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    Yesterday I made a chicken, turkey breast, turkey sausages and wings. The wings were fantastic.

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    Brez07, coldafpipes, Sender1 and 30 others like this.
  16. JCastle

    JCastle

    Joined:
    Jun 11, 2013
    Location:
    Here
    Try making some dippy eggs and soldiers, I've noticed kids always love those.
     
    Sender1, tosh, quirk6 and 2 others like this.
  17. furley

    furley

    Joined:
    Dec 6, 2014
    just a coupla pizza making vatos, ese
     
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  18. Os

    Os Moderator / Master of Social Media Staff Member

    Joined:
    Apr 5, 2013
    Location:
    NJ
    I'm still a sucker for framed eggs
     
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  19. JCastle

    JCastle

    Joined:
    Jun 11, 2013
    Location:
    Here
    Kids probably love those too
     
    Os likes this.
  20. quirkzoo

    quirkzoo

    Joined:
    Apr 10, 2013
    Location:
    The Misty Mountains
    Smoke that chicken!

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