LEGEND Food Porn

[Selassie I]

Amazing... My mouth is literally watering...
Question, you pith the bugs before taking off the tails or just give em a rip?

Spiny lobsters come equipped with their own cleaning tool. Their antenna. Twist the head right off... jam a broken off piece of the antenna up it's ass.... then the whole vein comes out clean. Drop the tail in a fresh bucket of salt water and let it sit for about 10 minutes to soak the blood out of the meat. Then, bag it up and cool it down on ice. Bag it up so you don't let fresh water touch it.

The tail is all I eat on a spiny bug. Some people pick through the head though.

 

[Selassie I]

My son caught this big black fin tuna on a small spinning rod today.

We ate good tonight. Got enough left over for nachos tomorrow.

 

[CGI_Ram]

My son caught this big black fin tuna on a small spinning rod today.

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We ate good tonight. Got enough left over for nachos tomorrow.

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Damn, well done! Same with the Mac. This is going to be a fun thread to watch over these weeks. NO PRESSURE.

 

[RamFan503]

Got a hankerin' for Korean BBQ last night. From lower left working clockwise... Guava Soju, very spicy kimchi, marinated shredded green onion, spicy pork, chicken bulgogi, beef bulgogi, zucchini, kimchi stew, wife, more Soju, seasonings, more kimchi, beef tongue, lettuce for wraps, Korean salad, beef "fingers", beef belly. Left of grill is ssamjang, on grill is head on shrimp, garlic in sesame oil, white onion. Not pictured is capsaicin (VERY hot!).

I wanted a wheel chair to take me to my car.

 

[AvengerRam]

No photo, but I made a variation of a shepherd's pie, this week.

Instead of beef, I used ground white meat turkey, which I cooked in yellow curry seasoning (with some diced carrots, mushrooms and onion). For the top, instead of whipped potato, I used whipped cauliflower (which I roasted first).

Came out awesome!

 

[-X-]

No photo, but I made a variation of a shepherd's pie, this week.

Instead of beef, I used ground white meat turkey, which I cooked in yellow curry seasoning (with some diced carrots, mushrooms and onion). For the top, instead of whipped potato, I used whipped cauliflower (which I roasted first).

Came out awesome!

I’ve done something similar. But I like dark meat turkey; and instead of carrots, I use peas. Also like a 50/50 mix of potatoes and cauliflower. I need my starchy starch.

 

[Selassie I]

I made some yellowtail snapper ceviche this morning. I had to make a massive bowl of it. I put it in the fridge to chill while we went out and went diving this afternoon.

Just had a bowl of this SPICY goodness and I feel like I have all of my energy back immediately. The fresh citrus juices in this are so tasty and refreshing. I could eat this every day and never get tired of it.

 

[RamFan503]

I made some yellowtail snapper ceviche this morning. I had to make a massive bowl of it. I put it in the fridge to chill while we went out and went diving this afternoon.

Just had a bowl of this SPICY goodness and I feel like I have all of my energy back immediately. The fresh citrus juices in this are so tasty and refreshing. I could eat this every day and never get tired of it.

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Recipe please.

 

[CGI_Ram]

Recipe please.

1. Get in car
2. Go to Publix
3. Locate deli
4. Ask for whatever ceviche they have
5. Go home
6. Add your catch

 

[CGI_Ram]

I make a lot of salsa, year round. I love it.

This one is plain ole pico... but the ingredients were perfect and bought at the farmers market...

Cilantro... insanely floral, fresh
Onion, white, right out of ground
Tomatoes perfect ripe

Freaking awesome! I had to buy a jalapeño, but FRESH!

 

[Dodgersrf]

Why

I make a lot of salsa, year round. I love it.

This one is plain ole pico... but the ingredients were perfect and bought at the farmers market...

Cilantro... insanely floral, fresh
Onion, white, right out of ground
Tomatoes perfect ripe

Freaking awesome! I had to buy a jalapeño, but FRESH!

View attachment 38266

Why do you have to live so far away?

 

[CGI_Ram]

So I was out hiking... picked about 4 cups of blackberries (found a few raspberries, but only a few).

2hrs later; half of what I picked has been made into a 11”x8” crisp

A photo of a sliced piece would look best, but that’s HOT out of the oven right there! Brown sugar, oats, cinnamon, nutmeg, ginger, flour, pecans...

 

[RamFan503]

OK... So I owned a BBQ restaurant for 10 years, I was the state champion of BBQ... BLAH BLAH BLAH.

I have to admit that I've always hated beef ribs. Don't get me wrong. I've had them at some of the most acclaimed places. Salt Lick BBQ with my friend @Dieter the Brock made some of the best I've had at a restaurant.

Well... My wife loves the things and I love her so when I saw some pretty nice looking beef ribs at our local, I decided to make them for her for her birthday weekend. Yeah... We don't just do birthdays and if it falls on a Wednesday, it is a bonus for whichever of us. Hers was on Saturday so.. WHEW! She was like a kid in a candy store.

My condition was that I was going to sous vide them. So I put them in Friday morning at 130° and took them out today at about 7pm. I then seasoned them with my Hog Wired rub and put them on hot coals and hickory then slathered them with my Pig Feathers Smokey Sweet sauce. (Shameless plug even though it is currently not for sale ).

So here's the deal. My biggest problem with beef ribs is that heavy beef fat and the feeling like I just ate a pound of butter when I eat them. I also kinda despise well done beef.

In the sous vide however, they cooked for approx. 57 hours and were still rare. The fat wasn't rendered to grease and the meat had the texture of a tender rare steak. They were pull from the bone yet not fall off the bone.

Maybe the best ribs I've ever eaten.

 

[Selassie I]

We caught some small tunas yesterday. They were perfect size for sashimi. I iced the fish down in ice with added saltwater... that makes the temp colder than the ice can get.

It made a great appetizer for us last night. The meat just melted in your mouth.

 

[RamFan503]

We caught some small tunas yesterday. They were perfect size for sashimi. I iced the fish down in ice with added saltwater... that makes the temp colder than the ice can get.

It made a great appetizer for us last night. The meat just melted in your mouth.

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I always tell people that raw fish is less fishy than cooked. I also tend to like the texture better too.

 

[CGI_Ram]

We caught some small tunas yesterday. They were perfect size for sashimi. I iced the fish down in ice with added saltwater... that makes the temp colder than the ice can get.

It made a great appetizer for us last night. The meat just melted in your mouth.

View attachment 38352

I see wasabi and soy... what’s the others?

 

[RamFan503]

I see wasabi and soy... what’s the others?

A mixture of chilies and hot oil? Is the one next to it not soy but katsu? The far one maybe soy and a fish powder?

Totally guessing here.

 

[CGI_Ram]

A mixture of chilies and hot oil? Is the one next to it not soy but katsu? The far one maybe soy and a fish powder?

Totally guessing here.

Good guesses.

I’ll go with; used motor oil and blood of cut finger in Thai sauce

 

[Selassie I]

I see wasabi and soy... what’s the others?

Obviously soy and Wasabi.

The other two are Thai chili sauce and the other is Kona pineapple teriyaki.

 

[Selassie I]

I always tell people that raw fish is less fishy than cooked. I also tend to like the texture better too.

As far as fishy.

If I blindfolded someone and gave them a bite of this... I seriously doubt that they would immediately know it was fish.

Eating it like this just a few hours after it was caught can make your favorite sushi restaurant seem lame. We ate three boards of that almost as fast as I could cut it.