LEGEND Food Porn

[Selassie I]

So in the Game Day Menu thread yesterday I mentioned that I was making my homemade Chicken Tortilla soap. I snapped a couple of pics...

Here's a shot of the 2 yard birds that I smoked. This was them right off the smoker. I put both of these in the soup.

Here's a shot of the soup cooking up in the pot after all the ingredients were added. Lots of good flavs going on in here.

Here's a shot of my 1st bowl. I don't add the corn tortillas on top of mine like my wife does. I just add on some cheese, fresh avocado, cilantro, and pico de gallo. You can also add sour cream on top. I already have lots of spicy peppers in the soup, so no extra is really needed.

 

[CGI_Ram]

So in the Game Day Menu thread yesterday I mentioned that I was making my homemade Chicken Tortilla soap. I snapped a couple of pics...

Here's a shot of the 2 yard birds that I smoked. This was them right off the smoker. I put both of these in the soup.

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Here's a shot of the soup cooking up in the pot after all the ingredients were added. Lots of good flavs going on in here.

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Here's a shot of my 1st bowl. I don't add the corn tortillas on top of mine like my wife does. I just add on some cheese, fresh avocado, cilantro, and pico de gallo. You can also add sour cream on top. I already have lots of spicy peppers in the soup, so no extra is really needed.

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Looks great! That is one of my favourite soups... your chicken looks amazing before the pot! No doubt adding that extra taste umpf.

 

[Selassie I]

Looks great! That is one of my favourite soups... your chicken looks amazing before the pot! No doubt adding that extra taste umpf.

Yeah... it's kind of a problem. LOL

I've made it with a couple of rotisserie chickens from Publix and that's good. Made it with chicken breasts that I just baked in the oven and shreaded myself... and that was easy and also a notch better than the rotisserie chickens.

But once I decided to make it with my beer can style smoked chickens... it's hard to go back to the other options. It's very easy to smoke them on my egg... but it does take around 3.5 hours so you have to have the time. Those chickens are fine eating all by themselves.

 

[LesBaker]

@Selassie I I used to have a big smoker that could do 8 chickens at a time. I'd smoke them all up and make smoked chicken enchiladas with some of the meat then make soup like you have here. Throw the carcasses into low sodium chicken broth and made the soup from scratch. Nice and meaty so it was a meal by itself. I added a little red onion, garlic, beans and ground black pepper.

I topped the enchiladas with finely chopped jalapeno because it has a nice flavor along with cilantro and cheese.

Both froze nicely too.

 

[Selassie I]

@Selassie I I used to have a big smoker that could do 8 chickens at a time. I'd smoke them all up and make smoked chicken enchiladas with some of the meat then make soup like you have here. Throw the carcasses into low sodium chicken broth and made the soup from scratch. Nice and meaty so it was a meal by itself. I added a little red onion, garlic, beans and ground black pepper.

I topped the enchiladas with finely chopped jalapeno because it has a nice flavor along with cilantro and cheese.

Both froze nicely too.

Yeah... I froze half of this batch. I make way too much usually, so I have to freeze some of it.

 

[LesBaker]

Yeah... I froze half of this batch. I make way too much usually, so I have to freeze some of it.

I did it for the ease and convenience. First I put them in resealable vacuum sealer bags but unsealed. Once they got a little frozen but not totally frozen I'd seal them up airtight. If you tried to seal them otherwise to much liquid comes out and they get flattened out a bit.

Anyone that doesn't have a vacuum sealer should get one. It's worth it's weight in gold.

 

[LesBaker]

An extra tip.

Melt cheese into the soup itself as it' cooking. You can top it with more, but adding a little in while it's simmering down a bit adds an extra layer of flavor.

I'd often add shallots instead of red onion too.

 

[Selassie I]

I did it for the ease and convenience. First I put them in resealable vacuum sealer bags but unsealed. Once they got a little frozen but not totally frozen I'd seal them up airtight. If you tried to seal them otherwise to much liquid comes out and they get flattened out a bit.

Anyone that doesn't have a vacuum sealer should get one. It's worth it's weight in gold.

I vacuum seal my fish. Otherwise I wouldn't even eat it after freezing it. It's the only way.

With soup and some other things... I have plastic stackable containers made for freezing. Not everything works well freezing in these... but soup, dog food, and parrot muffins keep very well in those containers in the freezer. You just have to factor in the expanded size that occurs in liquids during the freezing process.

 

[LesBaker]

I vacuum seal my fish. Otherwise I wouldn't even eat it after freezing it. It's the only way.

With soup and some other things... I have plastic stackable containers made for freezing. Not everything works well freezing in these... but soup, dog food, and parrot muffins keep very well in those containers in the freezer. You just have to factor in the expanded size that occurs in liquids during the freezing process.

For soups I used ziplock baggies. It seemed like it took up less space that way.

 

[Selassie I]

I took some pics of the Seafood Cioppino that I mentioned in the Game Day Menu thread from yesterday. I didn't take many because I was fucking pissed as the game progressed... I was making the later stages of this during the game.

It turned out fantastic. It gave me something to be happy about after the game at least. Although, I couldn't eat any until several hours after the game because of my mood lol... everybody else (including @Ramrasta ) was able to eat immediately after the game.

Here's a shot of me just getting started. This is lots of garlic, leeks, shallots, fennel, celery, and 5 different kinds peppers that I chopped up. I cook this mix up in olive oil for a few minutes first. This pot I use is GIANT btw... it holds enough for a real army.

After I cook that down for a few minutes... I add in white wine and let that simmer together while I'm getting everything else ready to add in the pot to make the gravy. This was a whole bottle of wine just to give you an idea of the amount I am working with here.

This is a shot of the pot after I added all the ingredients for my secret gravy. I like it best with fresh herbs. Thyme, oregano, flat leaf parsley, and lots of basil. The fresh herbs make it more time consuming... but I know using them makes a difference in the flavor. This shot is before I added any seafood. This sauce has to cook together for a minimum of 2 hours 1st. After that, I added the clams, shrimp, and squid to the pot. I let that all cook in the sauce while I was baking the fish chunks and grilling the bug tails.

Here's a couple of shots taken once all of the seafood had been added in. This dish is the only thing I can say good about San Fran right now. Make sure to have some hard crusted bread to serve with this because you won't want to leave a drop of any of this in your bowl. I eat it like it is... my oldest and his girlfriend added some pasta in with theirs.

 

[Selassie I]

Like I said in the Game Day Menu thread... I made my secret chili recipe yesterday. It's my secret so I don't share very much, but I took some pics throughout the day while I made it. Thank God it was a bye week because it takes me all day long to make... and I start out early in the morning with this. I'm such a food nerd.

Here's a few pics of some of my ingredients that might surprise you. I skip over all of the canned whole tomatoes, sauce, and paste part... and a few other secrets too.

Ok,,, so here's a shot of my base before any of the meat is added.

I grill all the meat first. I use large chicken breasts, pork tenderloins, and spicy Italian sausage.

Here's a shot of the breasts and tenderloins precooked... I spice everything up before I get started with the chili, so that means this stuff has been sitting for several hours first.

These are pics of the meat cooking. The sunlight gives these shots a yellowish look to the meat that is kinda misleading. The cooked and chopped shots that follow, taken inside, give a better color impression.

This is a shot of my giant pot of chili after everything was finally added including the beans. I don't add a lot of beans because too many can be too much. My chili has to cook for at least 6 hours... so here's a good bean tip... don't add the beans until the last hour or so because they will overcook if you add them too early.

Like I said in the Game Day Menu thread... growing up in The 808 made me only want to eat chili if it was served over rice. My chili doesn't need that though... it's really solid all by itself. No added hot sauce is needed btw.

 

[CGI_Ram]

Like I said in the Game Day Menu thread... I made my secret chili recipe yesterday. It's my secret so I don't share very much, but I took some pics throughout the day while I made it. Thank God it was a bye week because it takes me all day long to make... and I start out early in the morning with this. I'm such a food nerd.

Here's a few pics of some of my ingredients that might surprise you. I skip over all of the canned whole tomatoes, sauce, and paste part... and a few other secrets too.

View attachment 31943

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Ok,,, so here's a shot of my base before any of the meat is added.

View attachment 31949


I grill all the meat first. I use large chicken breasts, pork tenderloins, and spicy Italian sausage.

Here's a shot of the breasts and tenderloins precooked... I spice everything up before I get started with the chili, so that means this stuff has been sitting for several hours first.

View attachment 31950


These are pics of the meat cooking. The sunlight gives these shots a yellowish look to the meat that is kinda misleading. The cooked and chopped shots that follow, taken inside, give a better color impression.


View attachment 31951View attachment 31952View attachment 31953View attachment 31954


This is a shot of my giant pot of chili after everything was finally added including the beans. I don't add a lot of beans because too many can be too much. My chili has to cook for at least 6 hours... so here's a good bean tip... don't add the beans until the last hour or so because they will overcook if you add them too early.

Like I said in the Game Day Menu thread... growing up in The 808 made me only want to eat chili if it was served over rice. My chili doesn't need that though... it's really solid all by itself. No added hot sauce is needed btw.


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Can you email a taste....

 

[LesBaker]

Like I said in the Game Day Menu thread... I made my secret chili recipe yesterday. It's my secret so I don't share very much, but I took some pics throughout the day while I made it. Thank God it was a bye week because it takes me all day long to make... and I start out early in the morning with this. I'm such a food nerd.

Here's a few pics of some of my ingredients that might surprise you. I skip over all of the canned whole tomatoes, sauce, and paste part... and a few other secrets too.

View attachment 31943

View attachment 31944View attachment 31945View attachment 31946
View attachment 31947View attachment 31948


Ok,,, so here's a shot of my base before any of the meat is added.

View attachment 31949


I grill all the meat first. I use large chicken breasts, pork tenderloins, and spicy Italian sausage.

Here's a shot of the breasts and tenderloins precooked... I spice everything up before I get started with the chili, so that means this stuff has been sitting for several hours first.

View attachment 31950


These are pics of the meat cooking. The sunlight gives these shots a yellowish look to the meat that is kinda misleading. The cooked and chopped shots that follow, taken inside, give a better color impression.


View attachment 31951View attachment 31952View attachment 31953View attachment 31954


This is a shot of my giant pot of chili after everything was finally added including the beans. I don't add a lot of beans because too many can be too much. My chili has to cook for at least 6 hours... so here's a good bean tip... don't add the beans until the last hour or so because they will overcook if you add them too early.

Like I said in the Game Day Menu thread... growing up in The 808 made me only want to eat chili if it was served over rice. My chili doesn't need that though... it's really solid all by itself. No added hot sauce is needed btw.


View attachment 31955

Costco vodka you muthafucka!!!!!

NO. Never in life my dear!!!!!

 

[Selassie I]

Costco vodka you muthafucka!!!!!

NO. Never in life my dear!!!!!

Haha

I only drink vodka with Bloody Marys. The girls however drink it like fish. They actually have done taste tests with it and it came out on top for them. They bring home Tito's a lot too... but they always seem to go back to that one again. I really don't drink it much so I don't care.

My rums are a completely different story.

 

[LesBaker]

Haha

I only drink vodka with Bloody Marys. The girls however drink it like fish. They actually have done taste tests with it and it came out on top for them. They bring home Tito's a lot too... but they always seem to go back to that one again. I really don't drink it much so I don't care.

My rums are a completely different story.

Yes rum is a totally different thing.

 

[Selassie I]

Yesterday during the day... my wife, one of my sons, my son's girlfriend, and our 2 dogs went out to the beach to have lunch at one of our favorite restaurants. Yes... dogs are allowed.

They were super lucky. A boat had literally just dropped off a fresh tuna to the cook. It had just been caught. He made up a fresh plate of tuna nachos for my crew.

So fresh and so clean clean...

 

[Selassie I]

Last night (New Year's Eve)... I was allowed to go out to eat with them. No dogs though.

We went to our favorite sushi restaurant. Their menu is different every day depending on what the chefs can get their hands on. Believe me my Brethren... this place is Fire.

So you have to see this roll that they made special for New Year's Eve.

They named it the Gold Digger roll. It had Wagyu Beef (A5 Grade), tempura lobster tail, actual gold flakes, and other stuff I don't remember.

The Wagyu beef melted in your mouth like butter. It was an explosion of flavors when you put it in your mouth.



Here's a shot of what the chefs made up for my main plate...

I was a little excited.

That's cuttlefish on the bottom right.

 

[OldSchool]

A ham, sausage, mushroom, jalapeno, cheese ans salsa scramble to take the edge off on new year's day.

 

[RamFan503]

Last night (New Year's Eve)... I was allowed to go out to eat with them. No dogs though.

We went to our favorite sushi restaurant. Their menu is different every day depending on what the chefs can get their hands on. Believe me my Brethren... this place is Fire.

So you have to see this roll that they made special for New Year's Eve.

They named it the Gold Digger roll. It had Wagyu Beef (A5 Grade), tempura lobster tail, actual gold flakes, and other stuff I don't remember.


View attachment 33103

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The Wagyu beef melted in your mouth like butter. It was an explosion of flavors when you put it in your mouth.



Here's a shot of what the chefs made up for my main plate...


View attachment 33105

I was a little excited.



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That's cuttlefish on the bottom right.

I had a wagyu ribeye one time. Holy fuck was it good. You would swear it was half butter.

 

[Selassie I]

I think I've found the world's best pepper flakes. Yes... there IS a difference in pepper flakes. Who knew?

These guys dry their own flakes from fresh peppers of all kinds. This stuff is FRESH.

The one on the left has jalapeno, ghost, arbol, and habanero peppers. Heat level is supposed to be 110K on the Scoville heat scale.

The one in the middle has Caribbean scotch bonnet, ancho, and red bell peppers. Supposed to go well with seafood. Heat level 50K.

Far right has chipotle, ancho, and habanero peppers. Supposed to go well with BBQ. Heat level 70K.


And I had to get this too...

It's called "I Can't Feel My Face". LOL

It has Carolina reaper, moruga, ghost, and habanero peppers. Heat level says 750K on the Scoville heat scale.


You can order from them online. They have a less hot kind too. Warning though... like their label says... you'll never go back to generic red pepper flakes once you try these.