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

[EveryDayAmnesiac]

Oh, fun fun fun tonight with ladyfriend.

I was feeling rather lazy so I just made us some noodles with soy crumbles and cheese and pasta sauce and a hint of bbq sauce. I was feeling ... really lazy.

So we're eating, and I'm putting something extra on my plate.

"What is that you're putting on?"

"What, this? You wouldn't want anything to do with this. It's hot sauce. You couldn't handle it."

"I can handle it just fine. I ate that sriracha the other day."

"Uh, dude ... this is on another plane than that."

"Let me try it. Or else I'll just take some."

"Okay then."

Sierra: Holy fucking fuck that is hot!!!


The hot sauce I was using is The Last Dab XXX, made popular by Hot Ones.

Pepper X, Chocolate Pepper X, Peach Pepper X. I don't fuck around with my hot sauces. All it's missing is some Carolina Reaper. It's got a 3 million Scoville level.


Yeah. First she had to chug on some kefir. Then some limeade. While I whipped up a concoction of peanut butter and olive oil and told her to just hold it on her tongue. Then some whole milk yogurt. Followed by more kefir. And then a spoonful of suger.

Hey ... I warned her.

These kids ... they just don't listen.

 

[momofthegoons]

Chicken chili….

 

[bulllee]

Peanut butter blondies

 

[Vitolo]

Dinner: Atlantic Salmon, stuffed with fresh Cod and Surimi (imitation Crab). Served with Basmati Rice (topped with a mixed olive relish) and Collard Greens w/Garlic & Toasted Pepitas. Small Caesar on the side.

 

[momofthegoons]

Chocolate chunk and pecan….

 

[bulllee]

I went to a party last night. It was dubbed "Testerman Testicle Festival". Ton's of food, and ton's of fun. Maybe a little too much fun. I counted 11 different brands of tequila . The " Rocky Mountain Oysters " were huge. They were Bison balls from Colorado, they're friggin BIG . They were trimmed down into smaller portions. 3 briskets were smoking all day , Grilled sausage and all sorts of desserts ! The little Chocolate Caramel candies were infused with 50 mg each . Brownies and Blondies rounded things out.

The Golden Bison Balls and sausages

 

[bulllee]

Chocolate chunk and pecan….

View attachment 31492

Those look absolutely AWESOME

 

[vonfatman]

i love all the various threads here at the asylum, from avb to glass…..but man, you all are in thr WRONG line of work! you guys (and gals) are amazing cooks/chefs/bbq’rs etc….

i am in awe of all of your posts/photos and appreciate all the hard work that went into all these feasts!…..and the clean up too!

very tasty indead (just my guess ;-)

 

[EveryDayAmnesiac]

So ... I'm going to talk about restaurants. And you're not going to like what you hear. I spent 20 fucking years working in kitchens of various qualities.

Most restaurants are filthy. Because owners treat the employees like garbage, as do the customers, and so no one give a shit about cleanliness. And the owners expect it all. They expect the kitchen to be spotless, in a microsecond of time. You can't have it both ways.

Now, this is starting to change a bit, after Covid, but it's still a problem.

This is why I refuse to eat at any fast food restaurant - factory farming and terrible working conditions being the least of it - but have you ever met someone who seemed happy working at McDonald's or Wendy's or Taco Bell. People work there because they have to work there. Maybe that's on them but I'm not going to add to their struggles.

There are three restaurants where I "allow" Sierra and I to eat. They are all from-scratch kitchens (and not the fake kind) where I know at least 5 cooks or servers or bartenders who work there. If you can't taste the difference, I don't know what to tell you.

You know what you find in every kitchen that serves shit out of a tin can or a bag and pressures the employees to close the kitchen as fast as possible.

Cockroaches. And wild rats. And mice. And flies. That is what you're buying when you go to a cheap ass restaurant. That's why your McDouble costs less then 5 dollars. You are paying to shit on people who probably made some stupid mistake and didn't have the money to buy their way out of it.

Sure I drive by a Burger King and I smell the fries cooking but I say no. The people there have it bad enough already. I'll buy a fucking potato or two and cook it myself. You know, like an adult.

And I've worked in the fast food industry. I worked at a Zaxby's about 6 years ago and I lasted 2 hours. Yes. Two hours. On my first day, they threw me into the fryer station during lunch rush. Once that rush was over, I quit the shit out of that job.

There's a reason why people need to be fake happy at your favorite fast food place.


Now, Gordon, he's a bit much. But he knows his shit.

 

[momofthegoons]

‘Harvest salad’ with cranberries, apples and a pistachio encrusted warm goat cheese ‘croquette' and strawberry vinaigrette.

Greek marinated chicken thighs with Parmesan cous cous.

 

[Marlon Rando]

Pre Party!
this half bird came out amazing last night!,
No Salt Turkey, had to make room in the freezer, bird was from last year, farm raised no hormones injected, delicious and juicy.

 

[bulllee]

The holidays scream for Limoncello . I'm infusing 25 ounces of vodka with 12 nice size lemons. I'll let this marry for a couple of weeks to a month. Then it's as easy as straining, and adding a simple syrup to taste. This batch will be for gifts around the holidays. And it's always good in the freezer for a little holiday cheer . My boss tells me this stuff is . It's really tasty if you use different citrus, Meyer lemons are incredible, as are Tangelo's .

 

[momofthegoons]

Uh huh…..

 

[Marlon Rando]

Falafel night! warm Pita not shown in pic

 

[momofthegoons]

Beef Tas Kebap

 

[bulllee]

Three chocolates. Milk chocolate, dark chocolate @ 65% Cacoa, and a very dark 85% Cacoa. Just a kiss of Kahlua to give it some depth .

 

[Vitolo]

Saturday Dinner:
10 ounce Swordfish steak (Belly cut), baked in a sweet & savory tomato/ginger/lime/honey dressing.
Served with Garnett Yam & Sauteed Red Chard w/toasted Pepitas.
Dragonfruit w/ Candied Ginger dessert.

 

[Vitolo]

Sunday Lunch:
2 egg Omelette filled with Havarti, Kabocha Squash, Dover Sole, and a Briny and Bright Muffuletta Style Olive Salad. Flamed Wheat Tortilla side.

 

[bulllee]

A little bird @momofthegoons sent me a recipe for Crème Brulee cookies . I cooked half a batch and froze the rest, and kept the glaze separate for later use. My torch ran out just in time as I finished .

They are not as sweet as you would imagine. I made these too big, just a little smaller would work just fine. They said it would make 40 cookies, I made 24. 36 might be the sweet spot . Pretty good cookies, my critic at large says . If this old goat gives me a thumbs up, then I'm satisfied .

https://www.delish.com/cooking/reci...CD6Kqw2VZjwDYlLgHBX0GF6EjBUo8lbvzjNVR7ruo_SIg



e

 

[bulllee]

​

Breaking Free From the Jell-O Mold By: RACHEL WHARTON The rest of this holiday season, I am not baking a single pie, cookie, or cake. I am making only Jell-O, and I am going to blow people’s minds. Having a potluck? I’m bringing seven-layer rainbow jellies. A dinner party? It’s the amber and ivory sherry tres leches gelatinas from the book Oaxaca by Bricia Lopez. Brunch? I’ll make Mexican dessert expert Fany Gerson’s gelatina de naranja con leche, a Creamsicle for a crowd prepared with fresh citrus, milk, and a split vanilla bean. The luckiest guests of all get Gerson’s version of gelatina de mosaico, an amazing, multicolor all-gelatin cake made with a trio of fruity gelatins (such as mango, pineapple, and passion fruit) that are cut into cubes and suspended in a tres leches gelatin base. When cut and served, it looks like a slice of a kaleidoscope landed on your plate. Like most gelatin desserts, mosaico is ridiculously easy compared to the payoff—even when you make the flavors from scratch, like Gerson does, using plain gelatin or agar-agar, the vegan gelling agent commonly used across Asia. Gelatin desserts are also affordable, universally loved, and Instagram gold—but don’t take my word for it, take Martha Stewart’s. She just bragged about her granddaughter’s jiggly pomegranate-grape-blancmange gelatina de mosaico over the Thanksgiving holiday. For the past couple years, I’ve made some kind of gelatin dessert at least once a month—even if it’s just opening a box and adding Cool Whip to make what the marketers at Kraft Heinz very accurately call a “magic mousse.” Up until now, I just never thought to share what I considered a guilty secret with any of my friends. I’ve changed my mind, thanks to a wave of fancy gelatins I’ve seen across the internet. In addition to Martha’s—she also does a rainbow of jellies made with fruit juice and jam and an orange spice gelatin cake with fresh citrus, anise, and cinnamon—there’s the snow-white glamour of Esteban Castillo’s traditional Mexican milk Jell-O, or gelatina de leche, which he recently posted on his site Chicano Eats.

I’ve been impressed with bowls of Indonesian lemongrass and lime jelly with pandan and palm sugar syrup from the South Asian culinary site Daily Cooking Quest, and, of course, with the growing field of high-end jelly cake art filled MoMA-level gelatin flowers made with a set of plastic syringes and feather-shaped metal tips. You can learn how to make your own with a class from Ivy Jelly Artist, a jelly cake maker near Los Angeles, or order them from jelly artists across the country like Solid Wiggles, a pair of restaurant pros in Brooklyn, or the mother-daughter duo Honey Flower Sweets Boutique in Houston, Texas. If most of these makers grew up with jelly cake art—it’s well-established dessert culture in Mexico, South America, and Asia—it’s still new to me. A couple years back, I toured the tiny Jell-O Gallery Museum in little Le Roy, New York, where the fruity powders were invented in 1897 and made until 1964. I went to study their history—which technically begins before the 10th century, when Arabic cooks were already making clear jellies from boiled bones—but I left with a stack of old recipes and a love of the genre. I started with a cherry-coconut gelatin mousse from 1924 called The Roman Sponge. Next I made the Neapolitan, a chromatic four-layer cake from 1916. I’ve since learned how to blend prepackaged flavors (dark cherry and raspberry!) and created creamy concoctions with almost every form of dairy. Add sour cream and Cool Whip to make the Russian dessert called bird’s milk or ptichye moloko. Try melted butter and evaporated milk, the secret to My Latina Table’s fruity gelatina de leche, basically a less processed version of magic mousse. Even if you do go fully packaged and processed, don’t worry—your guests will still love it. Don’t take my word for it, take Fany Gerson’s. When she was growing up in Mexico, says Gerson, “My mother bought nothing artificial. Nothing canned, no sugar cereals—but Jell-O was the exception.”