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

Baking for a friend.... milk chocolate chip/pecan cookies.

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Duck breast, lamb ribs, topsife steak and gammon... served with sweet potato fries...
 
I've been a cooking fool. Since it was a snow day yesterday, I took advantage of it and also made a double batch of meatballs to freeze and then made stuffed pork chops for dinner... I use the celery and carrots as a rack to keep the chops out of their juice.

Today? I'm not cooking one damn thing. :lol:


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Had some friends over last night and we barbecued some Rainbow Trout and Salmon. Served with roasted butternut squash, rice pilaf and salad.

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Served Bougatsa for dessert.... this is a Greek semolina custard in phyllo with a dusting of powdered sugar and cinnamon.

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Paleo mixed grill....
100% beef burger....
2 x 100% pork sausage....
Pork chop...
Beef steak...
2 x lamb chop...
Paprika and cayenne sweet potatoe chips...
Salad...
Honey and lemon dip...

Damn I wanna eat it again now......
 
Omg.... I saw a picture of this recipe on the cover of the latest Cooks magazine and bought it just to try the recipe. And we were not disappointed. It may look fairly basic but the secret is in the 'sauce' that's made by cooking down zucchini with garlic in a bit of olive oil. Add to that some asparagus and peas with red pepper flakes. Then pecorino romano cheese, a bit of lemon juice, chives and top it with cherry tomatoes that have been marinated in oil/garlic/pepper and fresh mint? Lordy....

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@momofthegoons I used to make a restaurant dish called cappellini pomodoro, the secret was to add a half-ladle of pasta water with the raw garlic and pasta and boil it together with the noodles until it's a saute from reduction. The result was garlic-infused pasta, garnished with barely-cooked tomatoes and fresh basil. From the looks of it you did that last part perfectly!

It's still one of my favorite dishes, and the main reason I grow basil and cherry roma tomatoes :hungry:
 
Got home a bit ago from an absolute feast at my son's house today. My daughter in law, as I've said before, is an amazing cook.

I'll start with my paltry contribution.... blueberry/lemon scones...

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And now on to the 'good stuff!' Fried potatoes...

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Scotch Eggs and quiche in the background

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Citrus Salmon....

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The table... where you can see the pickled onions and dill sauce she made for the salmon, the fresh fruit and whipped cream, the bacon and missing from the photo is glazed cinnamon bread french toast. And, of course, mimosas...

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Because she thinks of everything....

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I needed a nap after.... :dog:
 
Made a new lamb recipe last night that turned out much better than I had anticipated. Instead of rubbing the herbs and spices on the lamb itself, you low temp bake them in oil for an hour and then place the lamb on top to roast; shallots, coriander seed, bay leaves, rosemary, red pepper flakes, and garlic.

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Ended up cooking it a little too long so the lamb got a bit overcooked. You make a sauce out of the strained oil and pan juices, some lemon juice, minced shallot, parsley and mint. I also served some tzatziki sauce on the side and rice pilaf.
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And, of course, a Greek salad...

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Cloud Creamery aims to bring pot ice cream to Massachusetts.

https://www.chowhound.com/food-news...=ge_appliances&adTargeting_feat=ge_appliances

While Cloud Creamery will offer obvious frozen favorites like chocolate and vanilla, Yusefzadeh’s creativity shines with more inventive flavors, such as lavender honey, and black sesame with miso caramel. “It’s about bringing healing to people, and wellness, and pleasure,” says Mary Canning, whose Cambridge-based store Follow the Honey is one of Yusefzadeh’s suppliers. “Ice cream is deliciousness in a bowl, it’s such an iconic treat. The way he’s doing it is so elegant and appropriate.”

Yusefzadeh hopes to expand his product line and distribution beyond Massachusetts to the rest of New England. He’s as passionate about making a difference in people’s lives as he is about the advantages of medical marijuana. “I think it takes people like us to push the envelope and start to do something different that really helps people. There are so many benefits,” he reflects. “It’s just a matter of time, I think.”
 
Started this Shatterday off with a couple of dabs... Nothing like a wake and bake before breakfast to give you severe munchies lol... Since it's a big work day here at the cottage, I thought I'd whip up some serious food for the guys before they start putting in docks, etc.

Breakfast nachos.... there are some refried black beans and green chilies hiding under all that cheese... :hungry:

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