LEGEND Food Porn
- Thread starter Selassie I
- Start date
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Just when you think you've seen it all.
Hey, don't knock it if you haven't tried it.
- Thread Starter Thread Starter
- #723
Oh... I'm not knocking it. I like to think that I'm fairly knowledgeable on even some of the more unusual/exotic foods out there.
But I can honestly say... I have never heard of, or even considered a hamburger with a glazed donut for a bun. Wow. LOL
How would you describe the taste of that combination?
Sweet, of course, but the cheese balances it out to give it less...sweetness, if that makes sense? Burgers (it was two patties) were juicy.
And you haven't heard of a Luther burger? It's a glazed donut bun with bacon and two patties. It had its roots in Decatur, Georgia.
Well that's just scary Memsie. Looks like an artery stuffer. Y'know... Something I would eat for sure.
OK. So my wife has a health issue where we have to shy away from high iron foods.
So darn it... Fish is on her list.
Tonight I made a whole grain mustard and dill encrusted Chilean Sea Bass. Possibly the best fish I've ever eaten if I do say so myself.
I served it with a butter and brown sugar brouleed butternut squash.
Disgustingly good.
So darn it... Fish is on her list.
Tonight I made a whole grain mustard and dill encrusted Chilean Sea Bass. Possibly the best fish I've ever eaten if I do say so myself.
I served it with a butter and brown sugar brouleed butternut squash.
Disgustingly good.
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Well that's just scary Memsie. Looks like an artery stuffer. Y'know... Something I would eat for sure.
That's true, but I've eaten pretty healthy for the month of February, so I figured I'd treat myself.
And... With the remainder of the Sea Bass, I made a little dish that was pretty damned decadent with a little help from an old southern staple.
I baked some bass medallions with just a touch of ground Himalayan Pink salt and fresh ground multi-colored pepper.
I threw some thinly sliced Shitakes next to them when they were half done and chopped some Brazil nuts.
While this started to bake, I make some silked grits - grits cooked with half cream and half water, with a pinch of Parmesan cheese and a real small amount of butter, kosher salt, and pepper.
I put down some of the grits and then placed the fish with some Shitakes, and Brazil nuts, then torched them to give it a little crispness to the topping.
Fun dish that was both really delicate and hearty at the same time.
I baked some bass medallions with just a touch of ground Himalayan Pink salt and fresh ground multi-colored pepper.
I threw some thinly sliced Shitakes next to them when they were half done and chopped some Brazil nuts.
While this started to bake, I make some silked grits - grits cooked with half cream and half water, with a pinch of Parmesan cheese and a real small amount of butter, kosher salt, and pepper.
I put down some of the grits and then placed the fish with some Shitakes, and Brazil nuts, then torched them to give it a little crispness to the topping.
Fun dish that was both really delicate and hearty at the same time.
Barramundi rice soup. This was REALLY good. The key is to rinse your jasmine rice several times before adding it to the broth and don't overcook the fish. If anyone is interested, I'll do a detail on how to make this dish.
- Thread Starter Thread Starter
- #732
Since I'm such a fish snob and normally won't eat it unless it's one that I caught... I've never tried barramundi. I have read that it is very mild and not fishy as it has very little fat. Is there another species that you can compare it's flavor to that would be similar? I'm curious because when I look at one, it looks like it could be a freshwater fish even though I know it isn't.
It's very mild. I would say it's similar to Orange Roughy, snapper, or sole. Different but similar.
Well THIS thread was buried too deep. Must revive....
View: https://youtu.be/bPmVhyHBRAM
Smoking some ribs today for a going away party. Thought I'd post a few pics during the process.
Look for edits to this post if you want to see the finished product.
Now -pre-sauced followed by with sauce.
Turned up to 350 and sauce added.
Sauce seared with slight bark and ready to serve.
View: https://youtu.be/bPmVhyHBRAM
Smoking some ribs today for a going away party. Thought I'd post a few pics during the process.
Look for edits to this post if you want to see the finished product.
Now -pre-sauced followed by with sauce.
Turned up to 350 and sauce added.
Sauce seared with slight bark and ready to serve.
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Oh man, especially with a fruit glaze like pineapple……. That’s some authentic Big Island stuff right there!