Photo Heavy The Food Porn Thread
They were very good. Mine was like a Latin/Southern fusion thing. Grilled red drum, with wilted kale, on top of johnny cakes, with heirloom tomatoes, grilled peaches, corn creama, and beet gastrique. They had a lion fish entree a while back that was insane! So good!
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- #979
This cherry injected pork tenderloin is coming along nicely
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- #981
From a local Place that does Chicago pizza. This is their thin
RatFink
Carnivore
Made these potatoes yesterday https://www.bonappetit.com/recipe/crispy-smashed-potatoes-with-walnut-dressing and they are full on 10/10:
rocketjoe79
Member
Miracle whip - Check!
Pickles - check - usually straight pickle relish for me.
Cranberries? Interesting!
Ok - trust me on this: Same ingredients, but add dry Ramen noodles broken up small in the bag. Might have to add pickle juice or a bit more dressing. Adds soooo much crunch!
Save the flavor packet for something else.
Pickles - check - usually straight pickle relish for me.
Cranberries? Interesting!
Ok - trust me on this: Same ingredients, but add dry Ramen noodles broken up small in the bag. Might have to add pickle juice or a bit more dressing. Adds soooo much crunch!
Save the flavor packet for something else.
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- #985
Hey @pkorf is this the greatest T-shirt ever?
That shirt is sooooo effing true it’s ridiculous
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Bought a 6 lb grass feed tenderloin, just fed 5 people and still have 3 lbs left.
It was so tender, put 11/2" steaks in the egg for about 5 minutes a side to rare then we use a salt block heated to 500* to finish to individual taste.
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It was so tender, put 11/2" steaks in the egg for about 5 minutes a side to rare then we use a salt block heated to 500* to finish to individual taste.
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what did you think about grass fed vs grain fed tenderness/flavor?
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Love me some salmon and sticky rice
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Big SoIL
Well-known member
Having a little night out in the STL with the wife.
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- #994
Grilled cheese with thick cut bacon. Local bakery made bread, then Muenster and Cheddar.
interesting. the couple times i’ve had it i have not enjoyed the flavor or texture. sounds like i should give it a shot again sometime.
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- #996
I feel like the grass fed, grass finished beef has a little bit of an earthier flavor.
agreed. and to me the texture is a little too firm.
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- #998
The last thing I had like that was ground beef so I can't remember the texture, I just remember the flavor seeming more earthy. We just ordered some ground beef from this Florida farm that is grass fed and finished, I will be curious to see how it is. I won't be able to tell texture since it's ground beef, but I will certainly be able to compare the taste.
I really can't wait for this chicken though. Part of me is worried I am building it up to be something it can't live up to, but the other part of me thinks it's going to change my entire view of how chicken should taste.
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- #999
Made these potatoes yesterday https://www.bonappetit.com/recipe/crispy-smashed-potatoes-with-walnut-dressing and they are full on 10/10:
No offense, but where TF are the taters? Lol! Looks like one of those salad type things that I usually pick at while I’m waiting for my steak
