LEGEND Food Porn

  • To unlock all of features of Rams On Demand please take a brief moment to register. Registering is not only quick and easy, it also allows you access to additional features such as live chat, private messaging, and a host of other apps exclusive to Rams On Demand.

OldSchool

Rams On Demand Sponsor
Rams On Demand Sponsor
ROD Credit | 2022 TOP Member
Joined
Nov 3, 2013
Messages
38,393
 

RamFan503

Grill and Brew Master
Moderator
Joined
Jun 24, 2010
Messages
33,812
Name
Stu
I was asked by one of the members about a soup I posted in one of muh muh muh muh MY other threads.

It was a Pho I made but it wasn't just a basic Pho. So here goes.

I marinated a pork belly for 6 weeks in my Korean marinade (add a little ginger to the ingredients found here: https://www.ramsondemand.com/threads/food-porn.58468/post-1286670 ). And yes... that's right - 6 weeks. I then sous vide the belly for 23 hours at 160 degrees, and then broiled the belly to make a nice crust on each side.

I then made a nice beef Pho broth - Yes I cheated by buying a Pho mix I have found (probably the same one your favorite Pho restaurant uses ;) ) and added a pinch of each of the veggies I was going to add at the end as well - Fresh tomatoes, chopped asparagus, red onion, cilantro, cremini mushrooms. I simmered that for about 20 minutes and then added rice stick noodles and simmered another 5 minutes. I then sliced some of the pork belly and added it along with the rest of the veggies and shut off the flame to the soup. I let it steep for about 5 minutes and served it.

It was a very tasty end to a great day hiking in the mountains.

IMG_20200322_184739095.jpg
IMG_20200322_184818571.jpg
14561.jpeg
 

CGI_Ram

Hamburger Connoisseur
Moderator
Joined
Jun 28, 2010
Messages
48,082
Name
Burger man
I was asked by one of the members about a soup I posted in one of muh muh muh muh MY other threads.

It was a Pho I made but it wasn't just a basic Pho. So here goes.

I marinated a pork belly for 6 weeks in my Korean marinade (add a little ginger to the ingredients found here: https://www.ramsondemand.com/threads/food-porn.58468/post-1286670 ). And yes... that's right - 6 weeks. I then sous vide the belly for 23 hours, and then broiled the belly to make a nice crust on each side.

I then made a nice beef Pho broth - Yes I cheated by buying a Pho mix I have found (probably the same one your favorite Pho restaurant uses ;) ) and added a pinch of each of the veggies I was going to add at the end as well - Fresh tomatoes, chopped asparagus, red onion, cilantro, cremini mushrooms. I simmered that for about 20 minutes and then added rice stick noodles and simmered another 5 minutes. I then sliced some of the pork belly and added it along with the rest of the veggies and shut off the flame to the soup. I let it steep for about 5 minutes and served it.

It was a very tasty end to a great day hiking in the mountains.

View attachment 34864View attachment 34865View attachment 34868

Freaking wow! Damn. No way I can get to you before that goes bad.
 

shovelpass

Hall of Fame
Joined
Aug 4, 2014
Messages
4,229
My wife and I watch this YouTube series Binging with Babish, its a fun and educational cooking show where he recreates food from tv/movies and then tries to improve them. This one episode was about egg custard and he eventually made a Portuguese egg custard tart called Pastel de Nata. My wife wanted it and having some baking skills I gave it a try.
20200401_205156.jpg


20200401_205216.jpg


20200401_194208.jpg

20200401_203146.jpg


20200401_204341-jpg.35144
 

Attachments

  • 20200401_204341.jpg
    20200401_204341.jpg
    41 KB · Views: 285

Dieter the Brock

Fourth responder
Joined
May 18, 2014
Messages
8,196
My wife and I watch this YouTube series Binging with Babish, its a fun and educational cooking show where he recreates food from tv/movies and then tries to improve them. This one episode was about egg custard and he eventually made a Portuguese egg custard tart called Pastel de Nata. My wife wanted it and having some baking skills I gave it a try.
View attachment 35140

View attachment 35141

View attachment 35142
View attachment 35143

20200401_204341-jpg.35144

That looks awesome dude
 

Memento

Your (Somewhat) Friendly Neighborhood Authoress.
Joined
Jul 30, 2010
Messages
16,889
Name
Jemma
My wife and I watch this YouTube series Binging with Babish, its a fun and educational cooking show where he recreates food from tv/movies and then tries to improve them. This one episode was about egg custard and he eventually made a Portuguese egg custard tart called Pastel de Nata. My wife wanted it and having some baking skills I gave it a try.
View attachment 35140

View attachment 35141

View attachment 35142
View attachment 35143

20200401_204341-jpg.35144

You need to share it with us, man. That looks absolutely sublime. :D
 

CGI_Ram

Hamburger Connoisseur
Moderator
Joined
Jun 28, 2010
Messages
48,082
Name
Burger man
My wife and I watch this YouTube series Binging with Babish, its a fun and educational cooking show where he recreates food from tv/movies and then tries to improve them. This one episode was about egg custard and he eventually made a Portuguese egg custard tart called Pastel de Nata. My wife wanted it and having some baking skills I gave it a try.
View attachment 35140

View attachment 35141

View attachment 35142
View attachment 35143

20200401_204341-jpg.35144

FREAKING AWESOME!

How were they?
 

shovelpass

Hall of Fame
Joined
Aug 4, 2014
Messages
4,229
FREAKING AWESOME!

How were they?
Thanks. They turned out really well, the cinnamon and lemon was a nice addition to the custard. The pastry turned out great buttery and crisp, even after being refrigerated. I've never made a laminated dough before, but now I feel confident enough to finally try to make croissants.
 

RamFan503

Grill and Brew Master
Moderator
Joined
Jun 24, 2010
Messages
33,812
Name
Stu
My wife and I watch this YouTube series Binging with Babish, its a fun and educational cooking show where he recreates food from tv/movies and then tries to improve them. This one episode was about egg custard and he eventually made a Portuguese egg custard tart called Pastel de Nata. My wife wanted it and having some baking skills I gave it a try.
View attachment 35140

View attachment 35141

View attachment 35142
View attachment 35143

20200401_204341-jpg.35144
Very tasty looking and sounding.
 

Selassie I

H. I. M.
Moderator
Joined
Jun 23, 2010
Messages
17,621
Name
Haole
Just seared some big hunks of tuna....

20200404_210433.jpg


20200404_210523.jpg



Each hunk was about a pound. Made 4... the wife and I had one each... one of my twins just came home from FSU and he ate two. Hahahaha.... starving college kid.
 
Last edited:

RamFan503

Grill and Brew Master
Moderator
Joined
Jun 24, 2010
Messages
33,812
Name
Stu
So our favorite Thai restaurant is closed until June 1 and I had a #10 can of coconut milk and a bunch of shrimp so... Tom Kah Goong. I've never tried to make this soup before but I have loads of spices, fish sauces, seasonings, etc... So what the heck.

Oh man was this good.
IMG_20200418_202532970.jpg

Oh shit. I just finished my first bowl. Gonna have another one but I will definitely be paying for it tomorrow. This is Thai level hot.
IMG_20200418_204917582.jpg
 

Selassie I

H. I. M.
Moderator
Joined
Jun 23, 2010
Messages
17,621
Name
Haole
Oh shit. WANT!


I have both twins and one of their girlfriends here now. So I seared up a whole bunch more Friday night. I made so much that I still had some good sized hunks left over.

I made some nachos yesterday and put a thin slice of tuna on each one when they came out of the oven with a tiny dab of Kona Teriyaki one top. The "kids" ate them like a pack of hyenas. I have just enough left to make some more later today for a snack. I'll try to get a pic before they are salvaged.
 

RamFan503

Grill and Brew Master
Moderator
Joined
Jun 24, 2010
Messages
33,812
Name
Stu
It's my wife and my 33rd anniversary today. So it was a great occasion for some REAL food porn. Well other porn too but that's a subject for another board. :cool:

I went to the supplier that handles most of the top restaurants in the area and picked up these babies. The sharpie is there for size comparison. Each leg is a little over a pound. And for good measure, I got a pound of Chilean Sea Bass. We might have to have that tomorrow. Nah... Fuck it. Time to gorge.
IMG_20200425_121348457.jpg
 

CGI_Ram

Hamburger Connoisseur
Moderator
Joined
Jun 28, 2010
Messages
48,082
Name
Burger man
It's my wife and my 33rd anniversary today. So it was a great occasion for some REAL food porn. Well other porn too but that's a subject for another board. :cool:

I went to the supplier that handles most of the top restaurants in the area and picked up these babies. The sharpie is there for size comparison. Each leg is a little over a pound. And for good measure, I got a pound of Chilean Sea Bass. We might have to have that tomorrow. Nah... Fuck it. Time to gorge. View attachment 35913

Wow. Very nice!
 

Selassie I

H. I. M.
Moderator
Joined
Jun 23, 2010
Messages
17,621
Name
Haole
It's my wife and my 33rd anniversary today. So it was a great occasion for some REAL food porn. Well other porn too but that's a subject for another board. :cool:

I went to the supplier that handles most of the top restaurants in the area and picked up these babies. The sharpie is there for size comparison. Each leg is a little over a pound. And for good measure, I got a pound of Chilean Sea Bass. We might have to have that tomorrow. Nah... Fuck it. Time to gorge. View attachment 35913


That's a meal grand enough for the finest celebration. And Brudda, when you say gorge... you ain't kidding. That Chilean sea bass is some dense meat... it tastes totally awesome... but it fills you up very quickly. Maybe eat one tonight and the other tomorrow. LOL

Congratulations to you two!
 

RamFan503

Grill and Brew Master
Moderator
Joined
Jun 24, 2010
Messages
33,812
Name
Stu
That's a meal grand enough for the finest celebration. And Brudda, when you say gorge... you ain't kidding. That Chilean sea bass is some dense meat... it tastes totally awesome... but it fills you up very quickly. Maybe eat one tonight and the other tomorrow. LOL

Congratulations to you two!
Yeah... I decided to put off the sea bass until tomorrow. It's a really nice steak about 2 1/2" thick and flown in fresh. It will be a big main course of its own.
IMG_20200425_185334719.jpg
 

Deac

Starter
Joined
Nov 1, 2016
Messages
597
Name
Sean
I was asked by one of the members about a soup I posted in one of muh muh muh muh MY other threads.

It was a Pho I made but it wasn't just a basic Pho. So here goes.

I marinated a pork belly for 6 weeks in my Korean marinade (add a little ginger to the ingredients found here: https://www.ramsondemand.com/threads/food-porn.58468/post-1286670 ). And yes... that's right - 6 weeks. I then sous vide the belly for 23 hours at 160 degrees, and then broiled the belly to make a nice crust on each side.

I then made a nice beef Pho broth - Yes I cheated by buying a Pho mix I have found (probably the same one your favorite Pho restaurant uses ;) ) and added a pinch of each of the veggies I was going to add at the end as well - Fresh tomatoes, chopped asparagus, red onion, cilantro, cremini mushrooms. I simmered that for about 20 minutes and then added rice stick noodles and simmered another 5 minutes. I then sliced some of the pork belly and added it along with the rest of the veggies and shut off the flame to the soup. I let it steep for about 5 minutes and served it.

It was a very tasty end to a great day hiking in the mountains.

View attachment 34864View attachment 34865View attachment 34868
pho is my absolute favorite food, nicely done!