LEGEND Food Porn

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Selassie I

Selassie I

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  • Thread Starter Thread Starter
  • #761
CGI_Ram said:
FREAKING SWEET!

I love queso. That would have good heat too. How much of the Rotel went in there? I see jalapeños too. Nice!

How much you stir that while cooking?
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LOL... Dan-o, it's clear to me that you went straight to the pics because I explain the number of stirs.

Used the whole can of Rotel. I added 2 fat fresh jalapeños and 1 habanero... I took the seeds and membrane out of the hab. It wasn't hot enough for me so I added more fresh habs to mine in a bowl. We topped it with fresh cilantro and bacon.
 
CGI_Ram

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Selassie I said:
LOL... Dan-o, it's clear to me that you went straight to the pics because I explain the number of stirs.

Used the whole can of Rotel. I added 2 fat fresh jalapeños and 1 habanero... I took the seeds and membrane out of the hab. It wasn't hot enough for me so I added more fresh habs to mine in a bowl. We topped it with fresh cilantro and bacon.
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I read that, but yeah WTH. Haha. I think I was focused on the sausage cooking at that point.

Sounds freaking amazing.

How many cheeses?
 
Selassie I

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CGI_Ram said:
I read that, but yeah WTH. Haha. I think I was focused on the sausage cooking at that point.

Sounds freaking amazing.

How many cheeses?
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You could do it in an oven... but it won't be smoked obviously.

350° for 1 hour in a cast iron skillet.... ONLY STIR 3 TIMES :whistle:
 
Faceplant

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Selassie I said:
I smoked some dank queso dip yesterday. Took some pics as I went along. I started by browning some hot Italian sausage and then added the rest of the ingredients. I used 5 different kinds of cheese... smoked it for an hour. I stirred it 3 times during the smoke.

Action shots...


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You and I have a lot of similar food tastes! Rotel and original doritos were the chips and salsa of my yourh in the late 70s. Cream of mushroom was another fave and an interesting add here. Man, this queso looks amazing!!

Edit: My eyes suck, is that cream of mushroom or something else??
 
Selassie I

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Faceplant said:
You and I have a lot of similar food tastes! Rotel and original doritos were the chips and salsa of my yourh in the late 70s. Cream of mushroom was another fave and an interesting add here. Man, this queso looks amazing!!

Edit: My eyes suck, is that cream of mushroom or something else??
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You and I realized we were Brothers a long time ago. This is just re-confirmation.

Brudda!

It IS CREAM OF MUSHROOM !!!
 
RamFan503

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This is the Chashu. Pretty decadent as a breakfast meat.

My oldest normally seasons the pork belly with kosher salt and fresh ground pepper before rolling. Then he cooks it in a mixture of soy sauce, ginger, mirin, and green onions. Then he uses that in a Ramen.

With this one, we took one of the rolled bellies, and coated it with mustard for a binder. Then I put a good coating of my steak rub and it was off to the smoker.
I put it on my rotisserie at 250° for 6 hours then 400 for one hour.

For smoke I used splits of live oak.

Pretty damned tasty.

Unfortunately most of my pictures are being rejected as too large.
. PXL_20220712_212151983.jpg
PXL_20220712_212803706.jpg
PXL_20220712_213631076.jpg
 
Selassie I

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RamFan503 said:
This is the Chashu. Pretty decadent as a breakfast meat.

My oldest normally seasons the pork belly with kosher salt and fresh ground pepper before rolling. Then he cooks it in a mixture of soy sauce, ginger, mirin, and green onions. Then he uses that in a Ramen.

With this one, we took one of the rolled bellies, and coated it with mustard for a binder. Then I put a good coating of my steak rub and it was off to the smoker.
I put it on my rotisserie at 250° for 6 hours then 400 for one hour.

For smoke I used splits of live oak.

Pretty damned tasty.

Unfortunately most of my pictures are being rejected as too large.
.View attachment 55032View attachment 55030View attachment 55031
Click to expand...


Now I understand what you meant by "rolled"... duh.

My mouth is watering now.
 
Memento

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RamFan503 said:
This is the Chashu. Pretty decadent as a breakfast meat.

My oldest normally seasons the pork belly with kosher salt and fresh ground pepper before rolling. Then he cooks it in a mixture of soy sauce, ginger, mirin, and green onions. Then he uses that in a Ramen.

With this one, we took one of the rolled bellies, and coated it with mustard for a binder. Then I put a good coating of my steak rub and it was off to the smoker.
I put it on my rotisserie at 250° for 6 hours then 400 for one hour.

For smoke I used splits of live oak.

Pretty damned tasty.

Unfortunately most of my pictures are being rejected as too large.
.View attachment 55032View attachment 55030View attachment 55031
Click to expand...

Please ignore me drooling over my computer monitor; this just looks so damn good...
 
Allen2McVay

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I got to say this. Food Porn is still my second-favorite-porn. However, this Thread is closing-the-gap.
 
RamFan503

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HX76 said:
I’m still coming to terms with this comment, didn’t realise you liked that. Have you told the wife yet?
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Clearly you could have said that in a British language. I'm disappointed. :sunglasses:
 
CGI_Ram

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Check out the presentation on this eggs Benedict. I got this at a Coras restaurant in Ottawa.

Tasted awesome too. Its on English muffins.

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Juice

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Tonight's creations, Pineapple red pepper glazed turkey, Honey lemon garlic chicken thighs, steamed broccoli and potatoes with creamy parmesan sauce.

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