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Photo Heavy The Food Porn Thread

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Thank You for the recipe GG so so good.


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Looks awesome LB. We are going to tweak it next time to take a bit of the cream cheese out (just a little bit) and add more sharp cheddar.
Its really good and incredibly easy.
 
JB said:
Looks awesome LB. We are going to tweak it next time to take a bit of the cream cheese out (just a little bit) and add more sharp cheddar.
Its really good and incredibly easy.
Click to expand...

Funny my wife and I were just talking about taking just a touch of cream cheese out. It was super easy and amazingly good.


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That is awesome that you made both, I hope you enjoyed them! They both look great!

I am going to be working on a lot more recipes coming up. I will continue to post them assuming they turn out good.
 
TahoeDan said:
That looks amazing!! I want that recipe!!


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C0eyXu5WgAAWXpX.jpg


Here you go:

Pretzel and beer cheese

INGREDIENTS

1 1/2 c. grated Cheddar, plus more for sprinkling
1/2 c. grated mozzarella
8 oz. cream cheese, softened
1 1/2 tbsp. Dijon mustard
2 tbsp. chopped chives, plus more for garnish
2 tsp. garlic powder
1/4 c. beer (we used Sierra Nevada, but I've also used Guinness)
1/4 tsp. Freshly ground black pepper
2 tbsp. baking soda
1 can Pillsbury Grands biscuits
Egg wash, for brushing biscuits
Coarse salt, for sprinkling

DIRECTIONS

Preheat oven to 350 degrees F.
Make Beer Cheese Dip: In a large bowl, combine cheddar, mozzarella, cream cheese, Dijon, chives, garlic powder, and beer and season with salt and black pepper.
Make Pretzels: In a small saucepan, bring 2 cups water and baking soda to a boil. Reduce to a simmer. Cut each biscuit in half and roll into a ball. Slice an X across the top. Drop into simmering water with baking soda and let cook 1 minute, then remove with a slotted spoon and transfer to a cast-iron skillet, forming a ring along the inside edge.
Brush biscuits with egg wash and sprinkle with coarse salt.
Transfer cheese dip to the center of the skillet and smooth top. Sprinkle with more cheddar.
Bake until biscuits are golden and dip is warmed through and bubbly, 30 to 35 minutes.
Garnish with chives and serve.
 
GolferGal said:
Did the chive garnish add any extra flavor? I ran out of chives in my garden so I wasn't able to garnish mine.
Click to expand...

I think it added a little something.Nothing that was real noticeable but you could tell they were there.


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GolferGal said:
C0eyXu5WgAAWXpX.jpg


Here you go:

Pretzel and beer cheese

INGREDIENTS

1 1/2 c. grated Cheddar, plus more for sprinkling
1/2 c. grated mozzarella
8 oz. cream cheese, softened
1 1/2 tbsp. Dijon mustard
2 tbsp. chopped chives, plus more for garnish
2 tsp. garlic powder
1/4 c. beer (we used Sierra Nevada, but I've also used Guinness)
1/4 tsp. Freshly ground black pepper
2 tbsp. baking soda
1 can Pillsbury Grands biscuits
Egg wash, for brushing biscuits
Coarse salt, for sprinkling

DIRECTIONS

Preheat oven to 350 degrees F.
Make Beer Cheese Dip: In a large bowl, combine cheddar, mozzarella, cream cheese, Dijon, chives, garlic powder, and beer and season with salt and black pepper.
Make Pretzels: In a small saucepan, bring 2 cups water and baking soda to a boil. Reduce to a simmer. Cut each biscuit in half and roll into a ball. Slice an X across the top. Drop into simmering water with baking soda and let cook 1 minute, then remove with a slotted spoon and transfer to a cast-iron skillet, forming a ring along the inside edge.
Brush biscuits with egg wash and sprinkle with coarse salt.
Transfer cheese dip to the center of the skillet and smooth top. Sprinkle with more cheddar.
Bake until biscuits are golden and dip is warmed through and bubbly, 30 to 35 minutes.
Garnish with chives and serve.
Click to expand...

Still one of my favorite food pictures you have taken.
Even have our ceramic cast iron matching the background.
 
lightningbolt44 said:
I think it added a little something.Nothing that was real noticeable but you could tell they were there.


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Click to expand...


Good to know, thanks! I thought I had more chives in my garden than I did, so I decided to use them in the dip instead of as the garnish.
 
emart2173 said:
Nice. I have one that I don't use nearly enough outside of making eggs. I've been planning to try this recipe and it will be done in the cast iron
Click to expand...
I've got probably 6 different cast irons plus one enameled one that I use almost exclusively. Hard to beat once they're good and seasoned.
 
GolferGal said:
C0eyXu5WgAAWXpX.jpg


Here you go:

Pretzel and beer cheese

INGREDIENTS

1 1/2 c. grated Cheddar, plus more for sprinkling
1/2 c. grated mozzarella
8 oz. cream cheese, softened
1 1/2 tbsp. Dijon mustard
2 tbsp. chopped chives, plus more for garnish
2 tsp. garlic powder
1/4 c. beer (we used Sierra Nevada, but I've also used Guinness)
1/4 tsp. Freshly ground black pepper
2 tbsp. baking soda
1 can Pillsbury Grands biscuits
Egg wash, for brushing biscuits
Coarse salt, for sprinkling

DIRECTIONS

Preheat oven to 350 degrees F.
Make Beer Cheese Dip: In a large bowl, combine cheddar, mozzarella, cream cheese, Dijon, chives, garlic powder, and beer and season with salt and black pepper.
Make Pretzels: In a small saucepan, bring 2 cups water and baking soda to a boil. Reduce to a simmer. Cut each biscuit in half and roll into a ball. Slice an X across the top. Drop into simmering water with baking soda and let cook 1 minute, then remove with a slotted spoon and transfer to a cast-iron skillet, forming a ring along the inside edge.
Brush biscuits with egg wash and sprinkle with coarse salt.
Transfer cheese dip to the center of the skillet and smooth top. Sprinkle with more cheddar.
Bake until biscuits are golden and dip is warmed through and bubbly, 30 to 35 minutes.
Garnish with chives and serve.
Click to expand...

Thank you!! I am trying this tomorrow!!


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Dinner from last night (also testing out the new THP picture hosting feature).
I will also post how the pretzel and beer cheese turns out. Making it for the Green Bay game later tonight.
 
Looking good on that surf and turf and turf TD.
 
Pizza from yesterday lunchtime.
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From today.
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Grimaldis. Fantastic pizza.
 
Looking good TD. Glad you liked it.
 
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