Food porn!

Since we cant post adult porn, here's the next best thing:

That Reuben looks mighty fine.

Ribs! yummie!

Shoot, I just had breakfast and I'm hungry again.

Van Basten said:

Shoot, I just had breakfast and I'm hungry again.

Click to expand...

LOL, its a pity we cant put disclaimers on threads before you click on them.

/Thread

:lol:

Real pics, dude!
And speaking of breakfast...

Stop it!! Stop it, i tell you!!

Here's a site with tasteful pictures.... not those garish, harsh lighting and dirty hardcore pictures.

FoodPornDaily | Food Porn, Food Photography

GottaGo said:

Click to expand...

Kewl.

Could use some bacon though, maybe even mushrooms, onions, garlic, heck- maybe even some sliced sausage and lots of Parmesan and Romano cheese.

PoS said:

Kewl.

Could use some bacon though, maybe even mushrooms, onions, garlic, heck- maybe even some sliced sausage and lots of Parmesan and Romano cheese.

Click to expand...

Sacrelige! One doesn't put sliced sausage on a piece of art! :shock:

(bacon, well, that I might try. :lol: )

PoS said:

Kewl.

Could use some bacon though, maybe even mushrooms, onions, garlic, heck- maybe even some sliced sausage and lots of Parmesan and Romano cheese.

Click to expand...

But then it wouldn't be shrimp scampi anymore!

There are many things that account for food porn but when I want to get one step closer to heaven, both literally and figuratively.
It's the bacon, chedda burglerizer w/onions, lettuce, mayo and mustard....

rhinefire said:

Stop it!! Stop it, i tell you!!

Click to expand...

:lol:

Well you dont have to click on this thread if you dont want to.

Oh GOD! Yes home fries!

Food porn, you aren't kidding!!! :2razz:

Sandwich for lunch anyone?

Little something I cooked myself: Shrimp pie, corn maque chou, green salad with strawberries (served with fresh sweet and tangy dressing) and a glass of white wine. MMMM mmmmmm....

Raised in La., I enjoy cooking cajun food.

PoS said:

Sandwich for lunch anyone?

Click to expand...

OMG! That pulled pork looks fantastic! You tease!! :2razz:

ChrisL said:

OMG! That pulled pork looks fantastic! You tease!! :2razz:

Click to expand...

We in the food porn industry dont call them "teases", we call them "culinary foreplay" instead.

PoS said:

We in the food porn industry dont call them "teases", we call them "culinary foreplay" instead.

Click to expand...

:lamo We must be politically correct of course!

finebead said:

Little something I cooked myself: Shrimp pie, corn maque chou, green salad with strawberries (served with fresh sweet and tangy dressing) and a glass of white wine. MMMM mmmmmm....View attachment 67163160

Raised in La., I enjoy cooking cajun food.

Click to expand...

Mmmm, recipe, please.

PoS said:

Real pics, dude!
And speaking of breakfast...

Click to expand...

DAMMIT! This entire thread is an evil, nightmare monster from Hell!

Make it go away!

PoS said:

Mmmm, recipe, please.

Click to expand...

Maque Chou.

• 9 ears of corn, cut off kernels and milk the colb. About 6 cups of corn kernels. You can use frozen corn, but it’s not as good.
(to "milk the colb", take a spoon and turn it upside down, hold firmly and rake it down the colb that has had kernels cut off. You will pull the white milky residue in the kernel pockets out, which has lots of flavor).
• I medium onion diced fine,
• 3 stalks celery diced fine.
• Simmer with chicken stock (chicken broth in can is the same thing)
• later add a couple of table spoons of real butter.
• Salt and black pepper to taste. Do not overdo the seasoning; you want to taste CORN in this dish.


Put 3 tablespoons olive oil in large sauce pan, add the corn kernels and heat the corn on medium high heat. This breaks down the starch in the corn and makes the flavor sweeter. Cook about 10 minutes, stirring constantly. Then put the corn back in the dish it came from.

Put 3 tablespoons olive oil in the sauce pan, add the onion and celery which has been diced, and sauté till the vegetables are soft, about 5 – 10 minutes on medium high heat.

Add the corn back to the sauce pan. Add chicken stock to a level about 1/3 the depth of the corn, stir it up so all the corn is wet. Add salt and black pepper to taste (not too much, it can kill the wonderful taste of the corn). Cook on medium heat for 10 minutes, then add 2 tablespoons real butter and cook another 10 minutes.

Done. It makes a very nice side dish.


Optional: If you get adventurous, you can turn the side dish into a complete meal:

• You can add shrimp (about 1.0 - 1.5 pounds) the last 10 minutes,
• or lump crab meat (or you can add a little lump crab meat to the shrimp above),
• or go to the grocery and get a cooked rotisserie chicken and pull the meat off the chicken and add it the last 10 minutes of cooking.

This is an old family recipe. I have tried others that I found on the internet, but this is my mother's and I have settled on this. Sometimes you just can't improve on Mom's!

Early season corn is more tender and sweeter.

These pics remind me of a poster I knew on another forum. He was from Chicago. Always took tantalizing pics of his meals out. Tell me Pos are you from Chicago? The one with the beans and bangers definitely looks like something served in a diner in those parts.