Lunacy We all gotta eat, right? (Food Porn)

[dorkus_molorkus]

Did the Missus/ spouse/ significant other make something awesome for dinner & you wanna share?

Did you char some flesh like a neanderthal & you wanna brag?

Or did you attend some trendy celebrity chefs establishment & sample their overpriced culinary wares?

Take a pic and tell us about what makes the slop served up at your house or local greasy spoon so awesome.

Here is tonight's dinner from our local gourmet pizza joint.

A slack jawed youf by the name of Sam made this culinary delight you see before you, with his very own hands.
(I think he is the owners son)
I am amazed that pepperoni pizza consists of 3 slices of pepperoni only.

They truly are artisans.


What are you eating in your neck of the woods?

 

[momofthegoons]

I am amazed that pepperoni pizza consists of 3 slices of pepperoni only.

Looks like they were a little stingy with the cheese too.... Well no worries. When minimum wage goes up to about $30/hr you should see at least 5 pepperoni on there!

Since I'm not feeling well and there's nothing like chicken soup when you've got the sniffles.... I opted for a spicy variety; Tortilla Soup. Served out of my favorite chipped bowl.

 

[mike's vaporizer review]

Nothing beats some good steaks on the BBQ.

 

[EveryDayAmnesiac]

 

[GreenHopper]

A shot of a 100% Wagyu beef Rib Eye, this is a $50 steak . . .

Those steaks look amazing!

I'm going to be getting myself some of these 'Galician Bone-in Rib Eye' steaks in the next couple of weeks. I've gotta clear down my current stock of Rib Eyes first though.

Galician Bone-in Rib Eye

 

[t-dub]

If you like 100% grass fed and finished beef that is dry aged for 3 weeks give Crowd Cow a try. I get all of my beef from there now. Small sustainable farms up in Washington with happy cows that have shelters and can come and go as they please. Beef is shipped right to your door in nice coolers with dry ice. The ground beef is outstanding . . .

http://www.crowdcow.com

 

[Philreal187]

Tonight's dinner, Asian fried rice with broccoli, onions, mushrooms, carrots, celery, kale and garlic with trader joe's veggie pot stickers

 

[Mr Mellish]

If you're a foodie, I highly recommend a cookbook called The Food Lab. The guy who wrote it started out at MIT and hated it. He switched to food and now applies his scientific tendencies to the best way to prepare different foods. He has the budget and the time to try every variation and his recipes have all been winners. For a taste, you can check out www.seriouseats.com.

 

[momofthegoons]

These bad boys are going to be dinner tonight. Stuffed with an apple cinnamon stuffing, coated in panko and roasted on a bed of celery and carrots for the 'aromatic effect.'

 

[Drexciya]

A little BBQ'en we did too long ago.

 

[SlowDrawMcGraw]

Family cookout.

 

[GreenHopper]

28 Day matured Rib Eye Steak and Frites with red onion, peas and gravy.

Cooked rare with a peppery steak rub.

Basic but oh so tasty......om nom nom

 

[Mr Mellish]

28 Day matured Rib Eye Steak and Frites with red onion, peas and gravy.

Cooked rare with a peppery steak rub.

Basic but oh so tasty......om nom nom



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Excellent! I haven't sourced dry aged steak yet (I try to stick local). The guy who wrote the cookbook I mentioned (J. KENJI LÓPEZ-ALT) suggested there are two issues with dry aged beef:

1. Many who claim to dry age are actually wet aging and that is not as good (sorry, can't recall why at this point...)

2. They tend to dry age the cuts that don't need it...Instead of dry aging rib eye, they should focus on the tough cuts.

We have a local butcher who dry ages and Kenji is right. They only do rib-eyes and NY strip. I was hoping for a sirloin, flank or hanger.

 

[GreenHopper]

Excellent! I haven't sourced dry aged steak yet (I try to stick local). The guy who wrote the cookbook I mentioned (J. KENJI LÓPEZ-ALT) suggested there are two issues with dry aged beef:

1. Many who claim to dry age are actually wet aging and that is not as good (sorry, can't recall why at this point...)

2. They tend to dry age the cuts that don't need it...Instead of dry aging rib eye, they should focus on the tough cuts.

We have a local butcher who dry ages and Kenji is right. They only do rib-eyes and NY strip. I was hoping for a sirloin, flank or hanger.

Good to know bud, I'm all about the Rib Eye at the moment. I find the fat melts and the meat has amazing flavour.

Got one more aged RE to go before I'm clear to order that Galician Bone-In Rib Eye.

 

[t-dub]

Mmmmmmmmmmmmmm . . .

 

[Philreal187]

Vegan meatless meatball pizza!

 

[GreenHopper]

Ham and Cheese Tortellini boiled then fried up with red onion and crispy grilled streaky bacon:

 

[BD9]

With the return of cold weather I roasted some pasture raised Italian sausage, organic yellow and purple fingerling potatoes, organic white onion and brussels sprouts. Salt, pepper, garlic, turmeric and a pinch of fennel seed.

It was really good with a bottle of Pinot Gris.

 

[t-dub]

Blue berries with heavy whipping creme . . .

 

[UN~YAH]

Excuse me, did you say... berries and cream?