LEGEND Food Porn

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Selassie I said:
Wow... that looks bigger than American portion sized. Especially with fries AND onion rings both.

What is that sauce on the side?
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That’s their “hot” sauce.

Not hot enough for me (or you), but pleasant enough.

The burgers aren’t huge by American (fat bastard) standards, but they taste delicious. The onion rings are extra.

Still, they’re highly recommended in terms of value for money.
 
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Going to a concert tonight; gone to the pub first to have some food and drink.

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Bavette steak and a habenero Bloody Mary
 
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No pics, but I had a couple of nice Passover dishes over the weekend. Two servings of matzah ball soup (basically matzah dumplings in a soup), the entirety of the gefilte fish (six fillets; basically pressed, ground, and deboned mixed white fish), matzah with charoset (a finely ground mixture of apples and nuts), and sometimes I put Nutella on the matzah and put it the freezer for a while to harden so that I have a chocolate cracker to eat (thanks to my brother for figuring that out all those years ago when we were both teens).

Considering Passover food is really an acquired taste that I’ve grown to love (not because it’s especially good; it’s not supposed to be, since it’s to remind Jewish people of their slavery in Egypt, but because it reminds me of good times), I enjoyed it.
 
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Memento said:
No pics, but I had a couple of nice Passover dishes over the weekend. Two servings of matzah ball soup (basically matzah dumplings in a soup), the entirety of the gefilte fish (six fillets; basically pressed, ground, and deboned mixed white fish), matzah with charoset (a finely ground mixture of apples and nuts), and sometimes I put Nutella on the matzah and put it the freezer for a while to harden so that I have a chocolate cracker to eat (thanks to my brother for figuring that out all those years ago when we were both teens).

Considering Passover food is really an acquired taste that I’ve grown to love (not because it’s especially good; it’s not supposed to be, since it’s to remind Jewish people of their slavery in Egypt, but because it reminds me of good times), I enjoyed it.
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I love matzah ball soup. Those jelly donuts, sufganiyot, are also pretty good.
 
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shovelpass said:
I love matzah ball soup. Those jelly donuts, sufganiyot, are also pretty good.
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Never had jelly donuts, but I've had hamantash for Purim (so good), and my two besties (who aren't Jewish) love them so much that my mom makes hamantash for them to eat. They still swear by it, say it's the best they've ever had, and there's apparently stores that sell them.
 
Memento said:
Never had jelly donuts, but I've had hamantash for Purim (so good), and my two besties (who aren't Jewish) love them so much that my mom makes hamantash for them to eat. They still swear by it, say it's the best they've ever had, and there's apparently stores that sell them.
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Did someone say Jelly Donuts?

You have to be a long timer here to even know what that’s about.

Eh Paulie @-X- I know you’re watching.
 
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Londoner said:
Heilung at Brixton Academy. Absolutely superb.

On my way back now.
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I can’t say I’ve ever heard of them, glad you enjoyed it though.

I have lunch tomorrow in a restaurant called 14 Hills. Have you ever been?
 
Londoner said:
Going to a concert tonight; gone to the pub first to have some food and drink.

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Bavette steak and a habenero Bloody Mary
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That bloody looks good. I enjoy one if it's in the morning or at least not after 1pm. One is my limit though.

I've recently improved my bloody marys... instead of vodka, I use tequila. I think that they have a different name... the Mary is replaced by another name. Vodka is good, but the tequila really adds a pep for me.
 
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Selassie I said:
I've recently improved my bloody marys... instead of vodka, I use tequila. I think that they have a different name... the Mary is replaced by another name. Vodka is good, but the tequila really adds a pep for me.
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Bloody Maria.

I do a Gin Mary - replacing the vodka with Tangueray. I also use Kimchee marinade in my bloodies along with olive juice and other stuff. It may sound odd but it really gives bloodies a rich and spicy back bone. Generally speaking though, a bloody is hair of the dog so, I'm not looking to go overly spicy while nursing a hangover.
 
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RamFan503 said:
Bloody Maria.

I do a Gin Mary - replacing the vodka with Tangueray. I also use Kimchee marinade in my bloodies along with olive juice and other stuff. It may sound odd but it really gives bloodies a rich and spicy back bone. Generally speaking though, a bloody is hair of the dog so, I'm not looking to go overly spicy while nursing a hangover.
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I've always added some olive juice after tasting the deliciousness of a dirty martini. It is a must for me too. How strange for such commonality between us lol.

Recently, Cammy made herself a pickle juice martini and it was awesome too. So you guessed it, I tried it in my Marias. It needs to be a quality pickle juice... I make some pickles at home now because my hydroponic herb unit has dill growing out of it 5 feet high. I used my juice, but I have also used the juice from Grillos pickles. I love this additional flavor too.

I'm actually adding a little of both juices now and like it best.

I have a cool citrus juicer on my bar that can squeeze out the juice of any sized citrus fruit now. It's a large stand alone unit with a big arm on a lever. You put half a citrus fruit in the holder and just pull down on the big arm... juices the thing in seconds. It makes it so easy. My point with bringing this up is that I now also add the juice of one whole lime in my bloody Marias.

I also add a little "wash-ur-sister" sauce and some fresh horseradish (if I have it).

I use a pre-made mix that I like out of Charleston that is labeled as their spicy version. But I usually do add a few splashes of a hot sauce in. Your point about not wanting it too spicy is great though. There's a line you definitely don't want to cross with the heat (especially if you're hungover)... I need to start paying more attention to this and maybe start pulling back on adding the additional hot sauce.

We like to add some thick cut bacon, pepperocini peppers, and a few fat olives in... along with a celery stalk. I'll add a fresh pickle of mine or a Grillo spear too. Those are must adds at the end. I also will throw in some of my fresh cherry peppers or a Thai that I have growing in my hydroponic unit too if I see some ripe peppers staring at me.
 
Selassie I said:
I have a cool citrus juicer on my bar that can squeeze out the juice of any sized citrus fruit now. It's a large stand alone unit with a big arm on a lever. You put half a citrus fruit in the holder and just pull down on the big arm... juices the thing in seconds.
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I might have the same one. I’ll text a picture. I don’t have time to resize it right now.
 
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I made Cioppino for our Easter feast yesterday. It should be illegal.

I added the following seafood ingredients...
Clams, shrimp, lobster tails, crab, and grouper.
I partially grill the lobster and grouper prior to adding it into the pot. The grouper filets were very thick. Grilling these 2 gives them a nice char and it allows the fish to hold it's form after going in the soup mix.

I added something for the first time that actually will become mandatory now. I grilled some spicy homemade Italian sausage from our local deli. After grilling, I sliced em in half and added them into the sauce before going to work on the seafood.

The mix takes a lot of prep. The whole process takes hours... at least for me, but it's worth it. I make my own seafood stock with shrimp heads and some fish that adds time too.

I make a giant cauldron to make sure there are some leftovers. It’s just heaven all by itself, but you have to toast up some sourdough bread with butter, salt, and pepper. Dunking that into the mixture is better than dessert. Bowls come back completely empty and clean.

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Selassie I said:
I made Cioppino for our Easter feast yesterday. It should be illegal.

I added the following seafood ingredients...
Clams, shrimp, lobster tails, crab, and grouper.
I partially grill the lobster and grouper prior to adding it into the pot. The grouper filets were very thick. Grilling these 2 gives them a nice char and it allows the fish to hold it's form after going in the soup mix.

I added something for the first time that actually will become mandatory now. I grilled some spicy homemade Italian sausage from our local deli. After grilling, I sliced em in half and added them into the sauce before going to work on the seafood.

The mix takes a lot of prep. The whole process takes hours... at least for me, but it's worth it. I make my own seafood stock with shrimp heads and some fish that adds time too.

I make a giant cauldron to make sure there are some leftovers. It’s just heaven all by itself, but you have to toast up some sourdough bread with butter, salt, and pepper. Dunking that into the mixture is better than dessert. Bowls come back completely empty and clean.

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Looks amazing!!
Do you add fennel?
 
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