Sponsored by

PuffItUp VapeFully Dynavap Vaposhop
  • Welcome to VaporAsylum! Please take a moment to read our RULES and introduce yourself here.
  • Feeling creative? Help create a new graphic for the asylum here and win a Dynavap NonaVong and Dynastash!!!
  • Did you know we have lots of smilies for you to use?
  • Need help navigating the forum? Find out how to use our features here.

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

BD9

Leaf Dawg
Roasted pork (marinated in a mojo sauce; fresh Orange juice, Lime juice, salt, pepper, cayenne, olive oil, oregano, garlic and salt for 9 1/2 hours) salad with thinly chopped radishes and parsnips dressed with olive oil and lemon, and a nice side of tostones (fried plantains).

IMG_20190622_181514_620.jpg
 

Helios

Well-Known Member
@momofthegoons funny we did the same thing! Love how Down the road from us, Chinese family cook Mexican food, and in another establishment Mexicans are cooking Italian food.

@BD9, Mojo is where its at, curious are you a fan of Mofongo con Camarones? I was going to make a nice Ceviche this wknd cause its so Hot out, we See still may come to fruition.

@Madri-Gal love Banana bread, new neighbor made some for us last week, :homer:
 
Last edited:

BD9

Leaf Dawg
@momofthegoons

@BD9, Mojo is where its at, curious are you a fan of Mofongo con Camarones? I was going to make a nice Ceviche this wknd cause its so Hot out, we See still may come to fruition.

@Madri-Gal
I love Mofongo any way I can get it. One of the things I miss most about 'home' (I was born a small Florida town) is the Latin food. It's hard to get good Mofongo in the Northern states. :biggrin:
 
Last edited:

LesPlenty

Well-Known Member
living in a big city
I lived in one of the biggest cities in the world and they did not even have Hungry Jacks, Mt Isa, over 43 000 square kilometers, NY is under 9000 and Sydney is only about 2000. :thumbsup:
 

momofthegoons

Vapor Accessory Addict
Staff member
Any plum ideas? Pluots aren't far behind.
Does this look good to you? :biggrin: And I just happen to see a couple ingredients here that could be infused.... :cool:

56389910_plum-clafoutis_6x4.jpg


Plum Clafoutis

YIELD
6 Servings

INGREDIENTS
    • 1 tablespoon unsalted butter
    • 6 to 8 medium plums
    • 2/3 cup granulated sugar
    • 4 eggs
    • 1/2 cup unbleached all-purpose flour
    • 1/4 teaspoon fine sea salt
    • 1 1/2 cups whole milk
    • 1 tablespoon vanilla extract
    • Confectioners' sugar
PREPARATION
    1. Heat the oven to 350°F. Butter a cast iron skillet and set aside. Trim the plums into wedges that are 1/4 inch wide on the skin side of the cut. Toss the plums with 1/3 cup of the granulated sugar, and arrange them evenly in the skillet and set aside. In a medium bowl, whisk the eggs with the remaining 1/3 cup sugar, flour, and salt. Whisk in the milk and vanilla. Pour the batter into the skillet, and place on the center rack in the oven. Bake just until set, about 1 hour. When cooled, remove from the skillet and slice into wedges. Dust with confectioners' sugar before serving.
****Best served at room temp.
 

Madri-Gal

Well-Known Member
Does this look good to you? :biggrin: And I just happen to see a couple ingredients here that could be infused.... :cool:

View attachment 10447

Plum Clafoutis

YIELD
6 Servings

INGREDIENTS
    • 1 tablespoon unsalted butter
    • 6 to 8 medium plums
    • 2/3 cup granulated sugar
    • 4 eggs
    • 1/2 cup unbleached all-purpose flour
    • 1/4 teaspoon fine sea salt
    • 1 1/2 cups whole milk
    • 1 tablespoon vanilla extract
    • Confectioners' sugar
PREPARATION
    1. Heat the oven to 350°F. Butter a cast iron skillet and set aside. Trim the plums into wedges that are 1/4 inch wide on the skin side of the cut. Toss the plums with 1/3 cup of the granulated sugar, and arrange them evenly in the skillet and set aside. In a medium bowl, whisk the eggs with the remaining 1/3 cup sugar, flour, and salt. Whisk in the milk and vanilla. Pour the batter into the skillet, and place on the center rack in the oven. Bake just until set, about 1 hour. When cooled, remove from the skillet and slice into wedges. Dust with confectioners' sugar before serving.
****Best served at room temp.
Thank you, @momofthegoons. It's on the menu for tomorrow.
 

felvapes

Well-Known Member
Got treated to a dinner out last night... Shiitake mushroom and asparagus risotto with a small medium rare filet on top. Pure comfort food.

View attachment 11710
Looks yum

You know I've been dabbing - I read that as shit-take mushroom at first....lol
 

BD9

Leaf Dawg

Sponsored by

PuffItUp VapeFully Dynavap Vaposhop
Top