Food Porn! ;)

I have been on a cooking/baking spree these past weeks Wondering what kind of yummy deliciousness you all make and if anyone was willing to share a few of their favorite recipes? In other words what kind of food porn do you like

My fella made homemade cheesecake for my b-day. OOooomygod. Yum. Also, a coworker made snickerdoodles for me! People know my weakness!
In related news: the diet starts tomorrow.

ummmm I have way to many recipes to share, ask for something and ye shall receive

Yeah, same.. Looking for anything in particular (bakery, entrees, crock-pot meals, etc)? A lot of my stuff doesn't even have recipes, I just make it up as I go, but I always follow a recipe when baking even if I end up tweaking it the second time around.

I have a few shmexy curry recipes that I do quite often and managed to coerce my Mum into sharing her carrot cake recipe recently

Nice thread! I'd love some recipes that are easy to make and doesn't require me to buy weird expensive shit. You know, simple normal yummy food.

I didn't cook much when I lived at home but I'm the one cooking every day here as I don't dare to let Edwin to the kitchen . He only has permission to cook two meals.

If I had went and got creme fraiche I would have made a cold fishsauce.

You need:
An apple - preferably a sour one
Some pickled cucumber/gherkins same amount as apple
As much creme fraiche as you want
Salt + optional spicing

1 Peel the apple and throw away the seedhouse. Chop it up into cubes.
2 Cut the gherkins into cubes as well
3 Put them in a bowl and mix with creme fraiche
4 TASTE! Gherkins are salty but you might still need to add more + any spices you fancy

Leave in the fridge for a while so its cold. I like it with potatoes, pasta and rice

Yum

Any recipe will do Especially any thing, Dinner like, that my kids would eat

Ladies and gentlemen, I give you... meatzza.



This is my dinner tonight.

The "crust" is made of equal parts ground chuck and ground pork, with an egg and a dash or two of garlic powder mixed in for good measure. I spread it out as crust over parchment paper in the baking pan and baked about 11 minutes at 350, just to "cook" the crust. The parchment paper is important because this isn't a standard crust, it's meat - it will shrink a little as it bakes -- if it gets "caught" in the pan as it shrinks, then you'll have holes in your crust but you don't want to grease the pan either because... this is going to be greasy enough. Parchment paper does a nice job both allowing it to move and soaking up some of the grease that bakes out.

Once the crust has been baked, remove the parchment paper, drain any excess, and then add your sauce - I used a very basic tomato paste with a couple herbs blended in that I boiled down to a sauce... no sugar or junk added. Very low on carbs and the glycemic index, which is the point of the "meatzza" in the first place.

Then of course the toppings and cheese. I like to put the cheese down to start with, then add the toppings, then sprinkle just a little more cheese atop. And just before you put it in the oven, sprinkle just a touch of olive oil overtop to give it all that baked-in greasy pizzeria taste. You can leave it at 350 or notch it up to 400... how hot/done do you want the pizza? Bake about 12 more minutes and voila!

beef parm? looks good as hell man, making me hungry lol

And here's my lunch today:



Homemade fried chicken, steamed broccoli, and some fresh-brewed iced tea. The broccoli I simply steamed it in butter, then added a pinch of shredded monterrey-jack and melted it in.

The chicken I kept the skin on and fried it in coconut oil, gave it a dusting of ground pepper, garlic powder, onion salt, and paprike, and after each side was about halfway done, coated it in parmesan.

heh, sounds like how i make fried chicken, hungarian paprika ftw

dont use coco oil tho, isnt that super fatty? i use regular veg oil or olive

Parmesan is the only low-carb way I know of making fried chicken. I saw some woman on TV suggest that fried chicken can be made in the over if ya use buttermilk and corn flakes.

Paprika is my "secret ingredient" in a lot of things - nutritious too if you get the real stuff. Yeah coconut oil's got a bit of fat, but, coconut oil, along with olive oil, avocado, and some other things, are among the healthy vegetable fats. Olive oil doesn't really hold up as well in the high heat so I tend to use coconut for frying, or sometimes even butter and lard. I avoid canola and soy like the plague. But then again, I'm actually trying to get a good proportion of my daily calories from fat, and I shun "lean meats".

Almond flour will do the trick too if you're looking for a lower-carb batter, maybe even healthier than doing parmesan, but I can't keep nut products in the house because of allergies.

yea paprika rocks, i grew up on a lot of 'home-made shake and bake' chicken which is really just flour and some paprika, so easy to make. there really is no limit to what it can go on, except for beef mainly. pork chops and chicken with a flour, garlic, onion, and paprika mix = win.

always, always get the real stuff. non-authentic paprika tastes like dirt and makes my hungarian grandmother cry.

far as fried chicken, dont do it much; hate throwing out oil. but sometimes i just need a fix that only something fried will remedy...

Naw don't throw the oil out - strain it into a jar and use it again next time. Adds complexity, flavor, and character - and also makes damned good potatoes, too bad I quit eating those

Stalvan wrote:

Naw don't throw the oil out - strain it into a jar and use it again next time. Adds complexity, flavor, and character - and also makes damned good potatoes, too bad I quit eating those

yea i knew a guy that would leave it on the stove and re-use it for weeks, that just seemed disgusting to me lol

probably can refridge it tho, if i cleaned my fridge out

Time for lunch...

Coconut oil is super good for you. There is actually a book out called The Coconut Oil Miracle.
Side note, not food porn related: I actually use Coconut oil as my moisturizer on my face at night.

I can't really think about food right now cuz my department just had our annual breakfast for the entire organization. I ate my weight in sausage gravy and some egg caserole thingy. SO GOOD. I made peaches & cream cobbler. Now I just need the executive director sign off on the organization wide nap time!