LEGEND Food Porn

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[RamFan503]

I was asked by one of the members about a soup I posted in one of muh muh muh muh MY other threads.

It was a Pho I made but it wasn't just a basic Pho. So here goes.

I marinated a pork belly for 6 weeks in my Korean marinade (add a little ginger to the ingredients found here: https://www.ramsondemand.com/threads/food-porn.58468/post-1286670 ). And yes... that's right - 6 weeks. I then sous vide the belly for 23 hours at 160 degrees, and then broiled the belly to make a nice crust on each side.

I then made a nice beef Pho broth - Yes I cheated by buying a Pho mix I have found (probably the same one your favorite Pho restaurant uses ) and added a pinch of each of the veggies I was going to add at the end as well - Fresh tomatoes, chopped asparagus, red onion, cilantro, cremini mushrooms. I simmered that for about 20 minutes and then added rice stick noodles and simmered another 5 minutes. I then sliced some of the pork belly and added it along with the rest of the veggies and shut off the flame to the soup. I let it steep for about 5 minutes and served it.

It was a very tasty end to a great day hiking in the mountains.

 

[CGI_Ram]

I was asked by one of the members about a soup I posted in one of muh muh muh muh MY other threads.

It was a Pho I made but it wasn't just a basic Pho. So here goes.

I marinated a pork belly for 6 weeks in my Korean marinade (add a little ginger to the ingredients found here: https://www.ramsondemand.com/threads/food-porn.58468/post-1286670 ). And yes... that's right - 6 weeks. I then sous vide the belly for 23 hours, and then broiled the belly to make a nice crust on each side.

I then made a nice beef Pho broth - Yes I cheated by buying a Pho mix I have found (probably the same one your favorite Pho restaurant uses ) and added a pinch of each of the veggies I was going to add at the end as well - Fresh tomatoes, chopped asparagus, red onion, cilantro, cremini mushrooms. I simmered that for about 20 minutes and then added rice stick noodles and simmered another 5 minutes. I then sliced some of the pork belly and added it along with the rest of the veggies and shut off the flame to the soup. I let it steep for about 5 minutes and served it.

It was a very tasty end to a great day hiking in the mountains.

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Freaking wow! Damn. No way I can get to you before that goes bad.

 

[shovelpass]

My wife and I watch this YouTube series Binging with Babish, its a fun and educational cooking show where he recreates food from tv/movies and then tries to improve them. This one episode was about egg custard and he eventually made a Portuguese egg custard tart called Pastel de Nata. My wife wanted it and having some baking skills I gave it a try.

 

[Dieter the Brock]

My wife and I watch this YouTube series Binging with Babish, its a fun and educational cooking show where he recreates food from tv/movies and then tries to improve them. This one episode was about egg custard and he eventually made a Portuguese egg custard tart called Pastel de Nata. My wife wanted it and having some baking skills I gave it a try.
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That looks awesome dude

 

[Memento]

My wife and I watch this YouTube series Binging with Babish, its a fun and educational cooking show where he recreates food from tv/movies and then tries to improve them. This one episode was about egg custard and he eventually made a Portuguese egg custard tart called Pastel de Nata. My wife wanted it and having some baking skills I gave it a try.
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You need to share it with us, man. That looks absolutely sublime.

 

[shovelpass]

You need to share it with us, man. That looks absolutely sublime.

Thanks. I don't think it'll ship well so I'll post the link to the recipe and video.

https://www.bingingwithbabish.com/recipes/egg-custard-tarts?rq=Egg custard




A bonus one that you'd might enjoy

 

[CGI_Ram]

My wife and I watch this YouTube series Binging with Babish, its a fun and educational cooking show where he recreates food from tv/movies and then tries to improve them. This one episode was about egg custard and he eventually made a Portuguese egg custard tart called Pastel de Nata. My wife wanted it and having some baking skills I gave it a try.
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FREAKING AWESOME!

How were they?

 

[shovelpass]

FREAKING AWESOME!

How were they?

Thanks. They turned out really well, the cinnamon and lemon was a nice addition to the custard. The pastry turned out great buttery and crisp, even after being refrigerated. I've never made a laminated dough before, but now I feel confident enough to finally try to make croissants.

 

[RamFan503]

My wife and I watch this YouTube series Binging with Babish, its a fun and educational cooking show where he recreates food from tv/movies and then tries to improve them. This one episode was about egg custard and he eventually made a Portuguese egg custard tart called Pastel de Nata. My wife wanted it and having some baking skills I gave it a try.
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Very tasty looking and sounding.

 

[Loyal]

pork cutlets, anyone?

 

[Selassie I]

Just seared some big hunks of tuna....

Each hunk was about a pound. Made 4... the wife and I had one each... one of my twins just came home from FSU and he ate two. Hahahaha.... starving college kid.

 

[RamFan503]

Just seared some big hunks of tuna....

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Each hunk was about a pound. Made 4... the wife and I had one each... one of my twins just came home from FSU and he ate two. Hahahaha.... starving college kid.

Oh shit. WANT!

 

[RamFan503]

So our favorite Thai restaurant is closed until June 1 and I had a #10 can of coconut milk and a bunch of shrimp so... Tom Kah Goong. I've never tried to make this soup before but I have loads of spices, fish sauces, seasonings, etc... So what the heck.

Oh man was this good.

Oh shit. I just finished my first bowl. Gonna have another one but I will definitely be paying for it tomorrow. This is Thai level hot.

 

[Selassie I]

Oh shit. WANT!

I have both twins and one of their girlfriends here now. So I seared up a whole bunch more Friday night. I made so much that I still had some good sized hunks left over.

I made some nachos yesterday and put a thin slice of tuna on each one when they came out of the oven with a tiny dab of Kona Teriyaki one top. The "kids" ate them like a pack of hyenas. I have just enough left to make some more later today for a snack. I'll try to get a pic before they are salvaged.

 

[RamFan503]

It's my wife and my 33rd anniversary today. So it was a great occasion for some REAL food porn. Well other porn too but that's a subject for another board.

I went to the supplier that handles most of the top restaurants in the area and picked up these babies. The sharpie is there for size comparison. Each leg is a little over a pound. And for good measure, I got a pound of Chilean Sea Bass. We might have to have that tomorrow. Nah... Fuck it. Time to gorge.

 

[CGI_Ram]

It's my wife and my 33rd anniversary today. So it was a great occasion for some REAL food porn. Well other porn too but that's a subject for another board.

I went to the supplier that handles most of the top restaurants in the area and picked up these babies. The sharpie is there for size comparison. Each leg is a little over a pound. And for good measure, I got a pound of Chilean Sea Bass. We might have to have that tomorrow. Nah... Fuck it. Time to gorge. View attachment 35913

Wow. Very nice!

 

[Selassie I]

It's my wife and my 33rd anniversary today. So it was a great occasion for some REAL food porn. Well other porn too but that's a subject for another board.

I went to the supplier that handles most of the top restaurants in the area and picked up these babies. The sharpie is there for size comparison. Each leg is a little over a pound. And for good measure, I got a pound of Chilean Sea Bass. We might have to have that tomorrow. Nah... Fuck it. Time to gorge. View attachment 35913

That's a meal grand enough for the finest celebration. And Brudda, when you say gorge... you ain't kidding. That Chilean sea bass is some dense meat... it tastes totally awesome... but it fills you up very quickly. Maybe eat one tonight and the other tomorrow. LOL

Congratulations to you two!

 

[RamFan503]

That's a meal grand enough for the finest celebration. And Brudda, when you say gorge... you ain't kidding. That Chilean sea bass is some dense meat... it tastes totally awesome... but it fills you up very quickly. Maybe eat one tonight and the other tomorrow. LOL

Congratulations to you two!

Yeah... I decided to put off the sea bass until tomorrow. It's a really nice steak about 2 1/2" thick and flown in fresh. It will be a big main course of its own.

 

[Deac]

I was asked by one of the members about a soup I posted in one of muh muh muh muh MY other threads.

It was a Pho I made but it wasn't just a basic Pho. So here goes.

I marinated a pork belly for 6 weeks in my Korean marinade (add a little ginger to the ingredients found here: https://www.ramsondemand.com/threads/food-porn.58468/post-1286670 ). And yes... that's right - 6 weeks. I then sous vide the belly for 23 hours at 160 degrees, and then broiled the belly to make a nice crust on each side.

I then made a nice beef Pho broth - Yes I cheated by buying a Pho mix I have found (probably the same one your favorite Pho restaurant uses ) and added a pinch of each of the veggies I was going to add at the end as well - Fresh tomatoes, chopped asparagus, red onion, cilantro, cremini mushrooms. I simmered that for about 20 minutes and then added rice stick noodles and simmered another 5 minutes. I then sliced some of the pork belly and added it along with the rest of the veggies and shut off the flame to the soup. I let it steep for about 5 minutes and served it.

It was a very tasty end to a great day hiking in the mountains.

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pho is my absolute favorite food, nicely done!