LEGEND Food Porn
- Thread starter Selassie I
- Start date
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Memento
Your (Somewhat) Friendly Neighborhood Authoress.
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- Jemma
We all have: good food is always something to celebrate, and thus, we have fallen short.
Memento
Your (Somewhat) Friendly Neighborhood Authoress.
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- Jul 30, 2010
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- Jemma
Beautiful.
I'm probably gonna have chicken wings and sweet potato fries for the gameday. I'll post a pic of them.
Memento
Your (Somewhat) Friendly Neighborhood Authoress.
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- Jemma
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- Burger man
Christmas Eggs…
I have eaten this every Christmas for my entire life… Every Christmas… and I am not kidding. My parents started the tradition when I was a kid and I‘ve continued it. I make it on Christmas eve… oven ready for Christmas morning.
This is a layered scrambled eggs dish… layer of scrambled eggs, bacon gravy, layer of eggs, topped with more bacon gravy. This bakes about 1hr, then served with English Muffins.
Made with 14 eggs, 1.5 packs of bacon crumbled… awesomeness!
The bacon gravy is the exact same as making biscuits and gravy, just using bacon instead of sausage…@Dodgersrf @RamFan503… So… you’d love this @RamFan503
I have eaten this every Christmas for my entire life… Every Christmas… and I am not kidding. My parents started the tradition when I was a kid and I‘ve continued it. I make it on Christmas eve… oven ready for Christmas morning.
This is a layered scrambled eggs dish… layer of scrambled eggs, bacon gravy, layer of eggs, topped with more bacon gravy. This bakes about 1hr, then served with English Muffins.
Made with 14 eggs, 1.5 packs of bacon crumbled… awesomeness!
The bacon gravy is the exact same as making biscuits and gravy, just using bacon instead of sausage…@Dodgersrf @RamFan503… So… you’d love this @RamFan503
- Joined
- Jun 24, 2010
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- Stu
I actually probably would like it because of the eggs and bacon.Christmas Eggs…
I have eaten this every Christmas for my entire life… Every Christmas… and I am not kidding. My parents started the tradition when I was a kid and I‘ve continued it. I make it on Christmas eve… oven ready for Christmas morning.
This is a layered scrambled eggs dish… layer of scrambled eggs, bacon gravy, layer of eggs, topped with more bacon gravy. This bakes about 1hr, then served with English Muffins.
Made with 14 eggs, 1.5 packs of bacon crumbled… awesomeness!
The bacon gravy is the exact same as making biscuits and gravy, just using bacon instead of sausage…@Dodgersrf @RamFan503… So… you’d love this @RamFan503
View attachment 50593
I don't dislike gravy. I just need something else to be the star of the show. And a biscuit ain't no star.
Merry Christmas! Hope all is well and everyone is healthy.
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- Jun 23, 2010
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- Haole
- Thread Starter Thread Starter
- #708
Christmas Eggs…
I have eaten this every Christmas for my entire life… Every Christmas… and I am not kidding. My parents started the tradition when I was a kid and I‘ve continued it. I make it on Christmas eve… oven ready for Christmas morning.
This is a layered scrambled eggs dish… layer of scrambled eggs, bacon gravy, layer of eggs, topped with more bacon gravy. This bakes about 1hr, then served with English Muffins.
Made with 14 eggs, 1.5 packs of bacon crumbled… awesomeness!
The bacon gravy is the exact same as making biscuits and gravy, just using bacon instead of sausage…@Dodgersrf @RamFan503… So… you’d love this @RamFan503
View attachment 50593
That looks amazing!
And as for Stu's Ba-Humbugging the Gravy... I'm glad to know there are people out there who don't like/enjoy gravy... because that leaves more for the clearly more civilized people like us. I fucking love gravy and I could literally eat it on everything.
Keep that tradition going forever Brudda. Totally awesome.
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- Stu
I can't help it if some have taste buds shot to hell with rum and habeneros and want to use gravy like catsup. I love a good gravy on appropriate things. Y'know... Like almost anything but a flavorless hunk of flour.
Take Christmas dinner for example. Gravy on the turkey? Yes please. Gravy on the potatoes? Absofuckinglutely. Gravy on the ham and cranberry sauce? You betcha. Sausage gravy on a chicken fried steak? Count me in. Gravy from one of my smoked turkeys? I'll find something to put it on just so I can eat it. Dark gravy on a loin chop. I'll eat that shit up. Gravy on chicken and red potatoes? Ho ho ho, get the fuck outa my way... Santa's coming to town.
By the same token... Biscuit with butter and honey? Yum. A biscuit sandwich as long as it's not from a fast food joint? Gonna gobble that shit down.
But don't even TRY sliding that plate full of slimy, starch covered, put a little sausage in there to make it look like food, yesterday's breakfast makins, pasty, excuse to ingest starch, trying to pass off as breakfast, chunky sauce covered, lump of once dry - now wet and slimy, baked dough.
Might as well try sneaking me cooked pineapple.
Now pass me the lemon jelly filled doughnuts STAT.
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- Haole
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- #711
I took a shot of my 12 pounds of King Crab before I steamed it yesterday. They're in one of those aluminum trays that's designed for a large turkey. The really giant legs were on the bottom but this mound of crab is a heavenly sight anyway...
Legs like these are always precooked and frozen out at sea. What I do when I get them shipped to me is easy. They are still frozen when I get em so I put em in the fridge until I'm ready to steam them. I order them so I get em a day or two before I plan on eating them from Pikes Seafood Market in Seadderall. On the bottom of the pan I build a kind of rack using wadded up foil so the legs don't touch the water. I put a couple sliced lemons on the bottom a 2 bay leaves. Add on the legs... then I put in about a half inch deep amount of water.
Cover with aluminum foil and put in the oven on 400 degrees. Steaming time varies depending on the amount of legs and their state of frozen-ness. You know they are done when you pull off the foil some and the steam is rising strong. You're not trying to cook em... just steaming them up to a good temp.
Legs like these are always precooked and frozen out at sea. What I do when I get them shipped to me is easy. They are still frozen when I get em so I put em in the fridge until I'm ready to steam them. I order them so I get em a day or two before I plan on eating them from Pikes Seafood Market in Seadderall. On the bottom of the pan I build a kind of rack using wadded up foil so the legs don't touch the water. I put a couple sliced lemons on the bottom a 2 bay leaves. Add on the legs... then I put in about a half inch deep amount of water.
Cover with aluminum foil and put in the oven on 400 degrees. Steaming time varies depending on the amount of legs and their state of frozen-ness. You know they are done when you pull off the foil some and the steam is rising strong. You're not trying to cook em... just steaming them up to a good temp.
rdlkgliders
"AKA" Hugo Bezdek
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- Don
One of my absolute favorites almost like candy when steamed right and properly proportioned with hot dripping butter.
Where's my bib
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- Stu
ANOVA Precision. Wifi enabled and takes up no more room in your cupboards than a stick blender. If you want any info on them, hit me up. Lobster and shrimp are amazing with it as well.
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do I need a vacuum sealer also?
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A.J. Hicks
Hall of Fame
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- zoomy
You don't absolutely have to have a vacuum sealer but I say it's worth it to get one.
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- Stu
I have one and use it most of the time. I picked one up at Sam's club for $100 and it included a bunch of bags.
You can use regular zip locks. Just leave one corner slightly open and slowly submerge in water to squeeze out the air. When you get to the top, close the corner. Works fine. This actually works better than a seal a meal when dealing with marinating liquids and pastas with sauce.
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- Stu
I thought about getting one of those. I just use my 12 qt stainless pot most of the time. Last time, I used a 32 qt pot because I was doing 4 large tri tips.
I just didn't need a dedicated vessel for my sous vide when my soup kettles work just fine.