LEGEND Food Porn

[dieterbrock]

Looks great! Love that kind of meal. What is “Murphy Style”? Skillet?

Murphy is basically a meat covered in Hot peppers and potatoes. Cherry peppers are the preferred pepper to use, which I didn’t have so I went with bell peppers, jalapeños and a hit of vinegar. Although I like green peppers I totally agree with @Selassie I that poblanos are the flat out best and when available are always my choice.
Should have taken a pic of the killer Chile rellenos I made with the last 2 I had

 

[Selassie I]

Murphy is basically a meat covered in Hot peppers and potatoes. Cherry peppers are the preferred pepper to use, which I didn’t have so I went with bell peppers, jalapeños and a hit of vinegar. Although I like green peppers I totally agree with @Selassie I that poblanos are the flat out best and when available are always my choice.
Should have taken a pic of the killer Chile rellenos I made with the last 2 I had

I love chili rellenos... one of my favorite foods! Yeah... take a pic next time please.

Poblanos are also called Cuban peppers... just in case others are trying to find them. They are always in stock here at Publix.

Cherry peppers though... those are The Bomb! In fact, I think some actually call em cherry bombs. I can only find those fresh down here on occasion at Whole Foods. Every time I do find em... I literally buy all that they have and plan meals around them. They are like icing on the cake to me.

 

[dieterbrock]

I love chili rellenos... one of my favorite foods! Yeah... take a pic next time please.

Poblanos are also called Cuban peppers... just in case others are trying to find them. They are always in stock here at Publix.

Cherry peppers though... those are The Bomb! In fact, I think some actually call em cherry bombs. I can only find those fresh down here on occasion at Whole Foods. Every time I do find em... I literally buy all that they have and plan meals around them. They are like icing on the cake to me.

My issue with produce is that I live here:

So it’s more about availability/getting out of grocery store as fast as possible.
My local shop rite sucks produce wise and besides that, the section gets overly crowded.
You’d think social distancing would allow easier shopping but it’s the contrary. It’s as if people think wearing a mask provides some sort of impunity
I prefer keeping my distance when not in epidemic, but now it’s 100x worse. People will step in front of you, reach over you, block aisles forcing you to squeeze by. It’s atrocious.

 

[Selassie I]

My issue with produce is that I live here:
View attachment 36266
So it’s more about availability/getting out of grocery store as fast as possible.
My local shop rite sucks produce wise and besides that, the section gets overly crowded.
You’d think social distancing would allow easier shopping but it’s the contrary. It’s as if people think wearing a mask provides some sort of impunity
I prefer keeping my distance when not in epidemic, but now it’s 100x worse. People will step in front of you, reach over you, block aisles forcing you to squeeze by. It’s atrocious.

My God... just looking at that image is scary.

We aren't in an area with anywhere near as many cases... but it's difficult to find all of our normal grocery items right now too. My wife has been off during all of this, so she's been the one doing the shopping. She sometimes has to find out what time different trucks are arriving at Publix so that she can get there before certain things are gone. She hasn't had crowding problems at the grocery stores... but she has told me about idiots at Costco acting stupid like the ones you mentioned.

Stay safe Brudda. I've got a good friend who lives basically in Manhattan... he won't leave his house at all right now.

 

[den-the-coach]

I prefer keeping my distance when not in epidemic, but now it’s 100x worse. People will step in front of you, reach over you, block aisles forcing you to squeeze by. It’s atrocious.

Upstate, NY has not been that bad...Butcher shops allowing only 5 people in the stores at one time, so you have to stand outside and the markets have been decent, if you go at odd hours. People have kept their distance not getting close, but there is always one that tries to breach protocol.

The goal tonight is seared Chilean sea bass...Nothing better IMHO.

 

[Memento]

Upstate, MY has not been that bad...Butcher shops allowing only 5 people in the stores at one time, so you have to stand outside and the markets have been decent, if you go at odd hours. People have kept their distance not getting close, but there is always one that tries to breach protocol.

The goal tonight is seared Chilean sea bass...Nothing better IMHO.

View attachment 36268

OMFG, Den, you and @RamFan503 keep talking about that Chilean sea bass, @Selassie I is talking about shrimp kabobs, @bluecoconuts is making smash burgers, and @dieterbrock is making cat a delicious sausage Murphy style. Y'all are making me want to break quarantine, just to join y'all and taste the cooking.

 

[Selassie I]

One of my friends who isn't able to work right now took his boat to The Other Side on Tuesday. That means to the other side of the Gulf Stream. He takes his boat out of Port Canaveral... so from there it's 100 miles to get to The Other Side. That's where you have to go if you're trying to catch yellowfin tuna. It's a long ass boat ride there and back. So that usually means that you leave out at like 2am on your ride out so you can fish during the sunrise. Then, after fishing... you got that long ass ride back.

When you are lucky enough to get into the tuna, that trip is well worth it and you really don't even think about the long boat rides. Well... my buddy didn't find the tuna this trip. He did catch some nice dolphin way out there though. He dropped some off to me that was fresh out of his cooler.

Fresh fish is really a completely different food than fish that has been frozen. I will eat it when it's been frozen... but eating fresh fish is always a treat. When it's fresh... there is no "fishyness" to the taste or even to the smell. The texture of the meat is also way more tender and juicy. I'm telling you... fresh fish is something that many people don't even know about.

So I blackened up the chunks he gave me last night. This fish melted in your mouth. After you took your 1st bite... your brain told you to chew slower and just savor the flavor. In other words... it was dank af.

Here it is right out of the skillet...

These were nice sized hunks. I ate mine just as you see it above. It melted in your mouth. My son loves to eat his in a sandwich with extra stuff. Here's a shot of his...

 

[CGI_Ram]

He did catch some nice dolphin way out there though.

 

[dieterbrock]

@Selassie I

To be continued.....

 

[Selassie I]

@Selassie I
View attachment 36378

To be continued.....

I'm hungry already!

 

[Memento]

View attachment 36318

You know, dolphins are intelligent...but they can be quite sadistic; there's been many cases of bottlenose dolphins murdering porpoises for shits and giggles.

Remember that before you feel too sorry for them being caught in fishing nets.

 

[EastRam]

Thinking about buying a ninja foodi

Anyone here have one?

Are you satisfied with the performance

 

[Selassie I]

I baked some Mahi in the oven last night. Here's how I like to bake it... I bake thick snapper filets like this too.

I rub some olive oil all over my baking dish 1st.

Then I add a whole diced sweet onion, some fresh minced garlic (4 to 6 cloves depending on the size dish), and a good amount of nice sized slices of red bell peppers and poblanos. I used 4 bells and 3 poblanos in this one. My baking dish is large.

Then I either use fresh tomatoes that I cut up into small pieces after I de-seed them... or... I will sometimes use 2 cans of rotel tomatoes that I let drain completely before adding into the dish. I don't want extra liquid in the dish because it cooks down on it's own and there ends up being enough liquid.

Then I squeeze the juice of 2 lemons and 2 limes.... add all of it into the dish. Put some salt and coarse ground pepper in and mix everything up.

Season your fish. Salt and pepper is good enough but I also have a little spicy mixture that I put on top of the fish too. The fish in the pic is cut into slices that are about 9" long and about an inch and a half thick. I lay the pieces across the top of my pepper and onion mixture. Then I spray the top of the fish with a light coating of olive oil.

Cover the dish with aluminum foil and bake at 400° for an hour.

Then take the foil off and broil the dish until the fish is crispy on top. This doesn't take long so keep a close eye on it.

Finished... the fish is still dry on top of the mix... but the mix is now full of liquidy goodness.

We eat it over Mexican rice. Everyone fights for the juice. It's packed with flavor. Two pieces of fish have already been removed in this pic.

 

[Memento]

Well, @Selassie I I had plain old tilapia and white rice. Gotta say, I'd prefer your dinner.

 

[RamFan503]

Well, @Selassie I I had plain old tilapia and white rice. Gotta say, I'd prefer your dinner.

Hey Mems. If you watched how they raise tilapia (for the most part), you may never eat them again. I won't. They are the perfect factory fish as you can feed them a bunch of corn and soy and voila... you have fish flesh. Most tilapia is raised outside the US where antibiotics and pesticides are regularly used on pen raised fish like tilapia. 70% of the fish sold here is raised in China near heavily polluted industrial areas and according to a USDA study, the fish are fed feces as part of their diet. They cause increased arthritis due to their fucked up Omega ratios, etc... The shit is just not good for you.

I'm a big fan of fish and eat a lot of it. I won't eat tilapia or farm raised fish like Atlantic salmon. Just my two cents.

 

[Memento]

Hey Mems. If you watched how they raise tilapia (for the most part), you may never eat them again. I won't. They are the perfect factory fish as you can feed them a bunch of corn and soy and voila... you have fish flesh. Most tilapia is raised outside the US where antibiotics and pesticides are regularly used on pen raised fish like tilapia. 70% of the fish sold here is raised in China near heavily polluted industrial areas and according to a USDA study, the fish are fed feces as part of their diet. They cause increased arthritis due to their fucked up Omega ratios, etc... The shit is just not good for you.

I'm a big fan of fish and eat a lot of it. I won't eat tilapia or farm raised fish like Atlantic salmon. Just my two cents.

It's not like I had much of a choice; I live in a group home, so what they get is what I eat. I normally wouldn't touch tilapia because they honestly don't taste that good...but there was nothing in the house that's better.

 

[shovelpass]

I'll be making these at some point soon.

 

[RamFan503]

So I went to a store that sells mainly to restaurants and saw that they had whole filets for a buck a pound more than NY and the same price as ribeye. Now I normally don't buy filet mignon as it just doesn't quite have the flavor of other cuts and is usually at least 30% more expensive. But.... These looked really good and I could cut them how I like them. That means a full cut about 2" thick. I bathed the outside with juice from some jalapeno stuffed olives and then sprinkled them with kosher salt and pepper. I then seared them for 4 minutes on each side in a 550° iron skillet.

I let them rest for 20 minutes on a warm plate on top of the stove while the veggies cooked.

To finish, I drizzled my blueberry sage sauce over the top.

Wicked good and ridiculously tender.

 

[CGI_Ram]

To finish, I drizzled my blueberry sage sauce over the top.

Looks amazing! What does that taste like? (part blueberry, get that)

 

[RamFan503]

Looks amazing! What does that taste like? (part blueberry, get that)

It's essentially blueberry jam, a little soy sauce to thin, a touch of cayenne, and a bunch of rubbed sage. I tell people when you think you added too much sage, add some more. You want blueberry to be dominant but really taste the sage. You can also add a little brown sugar if the jam is not very sweet.

It's really good on game meat but also works great on chops and filets that tend to have a more subtle flavor.