LEGEND Food Porn

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Loyal

Loyal

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"Whoa! You better put down that ketchup. I didn't marinate that chicken for twelve hours and put two coats of rub on it so you can smother it in red sugar paste." ~ @RamFan503

It's a Southern Thing
 
Loyal

Loyal

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" You know I don't mind to grill for everybody. Besides...I heard CGI switched to propane...Yeah........................ Just when you think you know a guy" ~ @RamFan503
 
RamFan503

RamFan503

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A little rack of lamb getting finished off on cast iron after spending 2 1/2 hours in the sous vide at 130°. So good.
IMG_20200917_204705820.jpg
 
Loyal

Loyal

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Memento said:
:sick:

I miss the emoji that actually puked; that would fit my thoughts on this perfectly.
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You are missing out. It is truly excellent, and you must try it right now....Now shred a potato and make hash browns, fry up three eggs and mix it all together with a tasteful amount of ketchup and tobasco. Salt and pepper to taste.

Its goodness will change your life.
 
Memento

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Loyal said:
You are missing out. It is truly excellent, and you must try it right now....Now shred a potato and make hash browns, fry up three eggs and mix it all together with a tasteful amount of ketchup and tobasco. Salt and pepper to taste.

Its goodness will change your life.
Click to expand...

I will gladly miss out, thank you very much, Loyal. I do not like ketchup; hell, the only sauces I like are certain kinds of BBQ (usually on wings). I'll eat hash browns with eggs on top, but forget the condiments. Let the natural flavors - along with seasonings of salt and pepper - shine.
 
RamFan503

RamFan503

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Haven't done this in a while. FONDUE!!!

So starting at the meat plate, we have prime ribeye, fresh sockeye salmon, sword fish, ahi. Next we have a bowl of sugar snap peas. After that we have semi-green watermelon, ripe banana, and avocado. Next, a bowl of cherry tomatoes. After that, a plate of rutabagas, crimini mushrooms, and summer squash. The broth is a beef Pho with some Tom Yum base added. And... A little Soju.
IMG_20200922_193940066.jpg
 
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Selassie I

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RamFan503 said:
Haven't done this in a while. FONDUE!!!

So starting at the meat plate, we have prime ribeye, fresh sockeye salmon, sword fish, ago. Next we have a bowl of sugar snap peas. After that we have semi-green watermelon, ripe banana, and avocado. Next, a bowl of cherry tomatoes. After that, a plate of rutabagas, crimini mushrooms, and summer squash. The broth is a beef Pho with some Tom Yum base added. And... A little Soju.View attachment 39200
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That's always fun. Did you do that at home or at a restaurant?

My Mom used to do this at home for us way back in the day... like in the 70's. Her's was with hot oil and mainly different meats. We had a cool Fondu pot and the special long stemmed fork thingys.

In recent years... we had a friend who actually worked at a restaurant called The Melting Pot. It is nothing but Fondu. They had all kinds of cooking liduids... oil, different broths, other shit I can't remember, and even chocolate for the deserts. The tables had special setups for the cookers. Always fun going there... but when you went there... it was always like a 2 to 3 hour dinner.
 
RamFan503

RamFan503

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Selassie I said:
That's always fun. Did you do that at home or at a restaurant?

My Mom used to do this at home for us way back in the day... like in the 70's. Her's was with hot oil and mainly different meats. We had a cool Fondu pot and the special long stemmed fork thingys.

In recent years... we had a friend who actually worked at a restaurant called The Melting Pot. It is nothing but Fondu. They had all kinds of cooking liduids... oil, different broths, other shit I can't remember, and even chocolate for the deserts. The tables had special setups for the cookers. Always fun going there... but when you went there... it was always like a 2 to 3 hour dinner.
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Yeah. We did it at home. We've done it many times and like to try different meats, fruits, and veggies. It was all good but the bananas were a new one and they were amazing.

We like to use a strong broth. Each item takes on the broth a little different so you get a lot of variety of flavors even though they are all seasoned with the same base. It's also WAY safer around the open flame under the pot.

We had a Melting Pot about a mile from one of our houses. We only went to it a couple times but it was a lot of fun. And yeah... 3 hour dinner is about right.
 
dieterbrock

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Selassie I said:
That's always fun. Did you do that at home or at a restaurant?

My Mom used to do this at home for us way back in the day... like in the 70's. Her's was with hot oil and mainly different meats. We had a cool Fondu pot and the special long stemmed fork thingys.

In recent years... we had a friend who actually worked at a restaurant called The Melting Pot. It is nothing but Fondu. They had all kinds of cooking liduids... oil, different broths, other shit I can't remember, and even chocolate for the deserts. The tables had special setups for the cookers. Always fun going there... but when you went there... it was always like a 2 to 3 hour dinner.
Click to expand...
Thats funny, brings back memories I forgot I had.... We did the fondue submerged in hot oil too. Some sort of chuck roast or bottom round chunks that mom dredged in flour. As kids we could barely reach the top of the stove so we had to kneel on rotating top bar stools in order reach the oil. Its truly amazing that nobody got injured or lit the house on fire....
 
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