Food Porn...

[Johnnyseed]

Chicken with plums wrapped in bacon, beans, rice with aubergine and a sauce from the chicken/wrapped baconplums

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Im huge on food.
this looks delicious.

I NEED THE RECIPE!!!

(STOMACH GROWLS as I slobber at picture)

 

[Hermanthegerman]

Thanks Johnnyseed,

I am sorry, I only can search for the recipe in german, but I am sure that you can find it in english in the Internet.

I tried to find something, this is close

http://easteuropeanfood.about.com/od/appetizers/r/Polish-Prunes-In-Bacon.htm

or this maybe?

http://www.cookingninja.com/238-Crispy-Bacon-Wrapped-Prune.html



This was a quick lunch from today, nothing Special but solid.

Chicken, Corn and French fries, Ketchup was added later. He he, got Holidays the next 3 weeks, that means a lot of new Food Pictures.

 

[bigherb]

Filet mignon ,Now i know one of the reasons why the steaks are soo exspensive .There is a lot of trimming an lose of weight after cleaning the silver skin an fat

mashed potatoes skin on ,along with string beans an garlic both from the garden last but one of my faves stuffed frying pepper with breadcrumbs garlic evoo


1luvbigherb

 

[shithawk420]

YES Exactly Bigherb.thats why i would rather have a porterhouse.the best of both worlds.

 

[1TWISTEDTRUCKER]

Just something bout a steak with the bone in it. I also love Ribeyes cut from a bone in rib roast. Beef Chops Baby.

Peace;1TT

 

[bigherb]

My preference is a rib eye steak or standing rib roast

But I've got a few tenderloins for the moment that ill just have to make due with

I'm thinkin bacon wrapped filets for the next round maybe a bluecheese sauce on the side. Any suggestions for something different with filet mignon are welcome

1luvbigherb

 

[ZZTops]

Sometimes I like "Backwards Day" Breakfast For Dinner...

Bacon & Egg Sandwich with Mayo...

 

[1TWISTEDTRUCKER]

Slice it like a Pork tenderloin, and bread it up, and deep fry it just like a Pork tenderloin.
I worked at a Beef packing house in 87-88, and got tenderloins out the back door. I used to do this from time to time. KILLER Chicken Fried Steak!!!

Twisted

 

[Mrs.Babba]

Rib eyes are our fav also, it has more marbling then filets.....don't get me wrong, fillets are delist but overall a rib eye is the bomb, and yes the bone is a bonus!!

 

[Hermanthegerman]

@ Johnny Seed, hey thanks that you liked the old foodpic, my wife thought good idea, good to remind and cooked it a little bit different again.

 

[Hermanthegerman]

Sometimes I like "Backwards Day" Breakfast For Dinner...

Bacon & Egg Sandwich with Mayo...

View Image

Once in my life I want that Kind of breakfast, Looks solid!! Mostly I eat such things drunk, round about midnite ;-)

My wedding holydays were 2 weeks Kenya (before decades ;-) ), in a 1st class Hotel in good old british colonystyle, there I had a Chance to eat breakfast with eggs and Bacon, I remember well! 5 o clock tea also.

 

[Cheesythrowing]

Strange,,, a name like cheesythrowing, and NO,,,,, CHEESE.lol
Your a complicated Guy cheesy.
Burger, and onions look great. Make Mine with Texas toast, Hold the catsup, add Chedar, and thats WHAT'S UP.
Don't misunderstand,,,, put that down in front of Me, and it would get got.lol

Peace n Fish Grease; Twisted

But it.s just because it rhyme-google : ) on my older nick 1twistedtrucker-yes to a bit complicated 1TT !!
but not 2 much talking-wait to you see my plants : - /
schyy

 

[Hold Your Fire]

Another big fan of rib eyes here!!!!!

Cooked proper, that marbling is the magic!!!!!!!!!!!!!!!!!!

 

[1TWISTEDTRUCKER]

A few days in the fridge to age allways does a Ribeye good. I don't go on time to age My steaks. I watch them darken, and get a sheen, and a certain smell to them.

I washed dish's in a steak house, and the Owner would sell Us the steaks that were to old to sell to the public, but the BEST in the cold case.
A year later I worked in a Beef packing house. There I learned bout the Grades of meat, and the marbling. OMG.

I grew up POOR, and a cheap round steak was a HUGE splurge to Our food budget. They were allways bright solid red select grade shit,(no marbling) I suspect. Still though cooked with stewed tomatoes, and onions, served with mashed taters, green beans, homemade bread on the side,,,, SHOOT Momma I wonder what tha PO Folks are eating tonight?

Twisted

 

[Hold Your Fire]

I can grill a round steak that makes me happy!

Nothing wrong with that!


Brining or marinating will help them from drying out.

Don't always have the $ for those rib eyes!

 

[bigherb]

Growing up shit wasnt easy ,for us either .We ate pasta 100001 ways my mother is the bubba of pasta .There is still new dishes she creates

The latest pasta dish ive had below marinara wit Clams an Mussels

Also my first attempt at smoked chicken with Crunchy potatoes an Garlic bread

I brined 2 whole chickens for 24 hours than seasoned before puttin in the smoker at 275 for 3 hours .The chicken was great ,nice skin the Thigs perfect but the breast could have been more juicy .

IMO an first chicken run on the smoker ,Im not convinced brining does anything a good seasoning n proper cook wont do .Also i think i coulda smoked the chicken two an half hours for perfect tenderness


1luvbigherb

 

[Dawn Patrol]

Unfortunately I could never enjoy my own smoked food. For some reason after all those hours of smoking meats I loose my interest in it in tetms of appetite.. it just doesn't taste as good to me while others are saying its the best they ever had. Has anybody else experience this?

It's not that I lose the enjoyment but my palate loses sensitivity to the smoky flavors. If I eat the the product the same day I cooked it, it doesn't seem to have as much flavor as it does the next day when I haven't had my head around a fire.

Definitely don't enjoy that aspect of it, but that's the price you pay to make great que. Short of wearing a respirator (and I'm not certain that would be completely effective) I haven't figured out how to keep it from happening. All it takes is getting too close or a wind shift and I get a facefull and that's all it seems to take...

 

[Dawn Patrol]

I brined 2 whole chickens for 24 hours than seasoned before puttin in the smoker at 275 for 3 hours .The chicken was great ,nice skin the Thigs perfect but the breast could have been more juicy .

IMO an first chicken run on the smoker ,Im not convinced brining does anything a good seasoning n proper cook wont do .Also i think i coulda smoked the chicken two an half hours for perfect tenderness


1luvbigherb

Looks beautiful BH, but a shorter cook time was my first thought as well. It's not easy to do whole chickens and get the whole bird right.

I've mostly given up and now I just do thighs and legs - I never was a big fan of the breast and I think the legs and thighs have a lot more flavor. Occasionally when I want a breast I brine it and cook it quickly on the gas grill so it stays nice an juicy.

 

[Asche]

dont forget to put something green into your plate guys
at least from time to time

i had some filled paprika which my better half did were delicious
didnt look anything like this but i thought its funny

 

[Hermanthegerman]

Hello Asche,
your green meal reminds me,.....