LEGEND Food Porn

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Selassie I

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Haole
Looks amazing!!
Do you add fennel?


Fennel is a must! I add some celery too. All fresh of course. It goes so well with seafood.

I pretend I'm an old Italian grandmother making Sunday "gravy" with the base sauce. The best peeled Italian tomatoes too. I also have an indoor hydroponic herb and veggie unit that provided some of the ingredients.... basil and Italian parsley for sure. I also plucked some cherry peppers and a few cayenne peppers that were ripe too. You cannot rush that blending process with the sauce.... and I weirdly enjoy letting it all come together because I have experienced the difference. I'm not Italian, but I had some Italian great aunts who grew up in Italy and their food proved to me that they were beyond experts in making heavenly tasting food. They were like mad scientists in the kitchen and they were always in the kitchen even if it wasn't their kitchen.
 

RamFan503

Grill and Brew Master
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Jun 24, 2010
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Stu
I made Cioppino for our Easter feast yesterday. It should be illegal.

I added the following seafood ingredients...
Clams, shrimp, lobster tails, crab, and grouper.
I partially grill the lobster and grouper prior to adding it into the pot. The grouper filets were very thick. Grilling these 2 gives them a nice char and it allows the fish to hold it's form after going in the soup mix.

I added something for the first time that actually will become mandatory now. I grilled some spicy homemade Italian sausage from our local deli. After grilling, I sliced em in half and added them into the sauce before going to work on the seafood.

The mix takes a lot of prep. The whole process takes hours... at least for me, but it's worth it. I make my own seafood stock with shrimp heads and some fish that adds time too.

I make a giant cauldron to make sure there are some leftovers. It’s just heaven all by itself, but you have to toast up some sourdough bread with butter, salt, and pepper. Dunking that into the mixture is better than dessert. Bowls come back completely empty and clean.

View attachment 70663
Want.
 

fearsomefour

Legend
Joined
Jan 15, 2013
Messages
18,002
I made Cioppino for our Easter feast yesterday. It should be illegal.

I added the following seafood ingredients...
Clams, shrimp, lobster tails, crab, and grouper.
I partially grill the lobster and grouper prior to adding it into the pot. The grouper filets were very thick. Grilling these 2 gives them a nice char and it allows the fish to hold it's form after going in the soup mix.

I added something for the first time that actually will become mandatory now. I grilled some spicy homemade Italian sausage from our local deli. After grilling, I sliced em in half and added them into the sauce before going to work on the seafood.

The mix takes a lot of prep. The whole process takes hours... at least for me, but it's worth it. I make my own seafood stock with shrimp heads and some fish that adds time too.

I make a giant cauldron to make sure there are some leftovers. It’s just heaven all by itself, but you have to toast up some sourdough bread with butter, salt, and pepper. Dunking that into the mixture is better than dessert. Bowls come back completely empty and clean.

View attachment 70663
Looks amazing.
 

fearsomefour

Legend
Joined
Jan 15, 2013
Messages
18,002
I tried to make a simple dish tonight....
chicken breast, two russet potatoes, one red onion all shaved with a peeler. Add shredded mozzarella cheese and an egg. Season to taste, cook etc. Like a potato pancake sort of.
The potatoes I bought tonight were partly bad inside, the chicken had freezer burn then my hand slipped on the frozen chicken and my index finger got jammed into the peeler and got caught between the blades of the peeler.....they all cant be winners I guess!!
 

dieterbrock

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Jan 3, 2013
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26,118
Fennel is a must! I add some celery too. All fresh of course. It goes so well with seafood.

I pretend I'm an old Italian grandmother making Sunday "gravy" with the base sauce. The best peeled Italian tomatoes too. I also have an indoor hydroponic herb and veggie unit that provided some of the ingredients.... basil and Italian parsley for sure. I also plucked some cherry peppers and a few cayenne peppers that were ripe too. You cannot rush that blending process with the sauce.... and I weirdly enjoy letting it all come together because I have experienced the difference. I'm not Italian, but I had some Italian great aunts who grew up in Italy and their food proved to me that they were beyond experts in making heavenly tasting food. They were like mad scientists in the kitchen and they were always in the kitchen even if it wasn't their kitchen.
I like to grill the fennel and add late to the "gravy"
I literally laughed out loud with the "Italian Grandmother" line, I say all the time I must have been an IG in another life. We have several family events during the year which outside of bringing ice, I am insulted if anyone brings something for the table and I can eat a thing until everyone is served, and overserved before I make a plate and eat in the corner of the kitchen haha
 

Selassie I

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Jun 23, 2010
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18,591
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Haole
I like to grill the fennel and add late to the "gravy"
I literally laughed out loud with the "Italian Grandmother" line, I say all the time I must have been an IG in another life. We have several family events during the year which outside of bringing ice, I am insulted if anyone brings something for the table and I can eat a thing until everyone is served, and overserved before I make a plate and eat in the corner of the kitchen haha


I do the same thing... I wait until everyone else is eating before I even think about making a plate for myself. I'm totally with you on observing too lol. I'll eat off to the side, start eating after everyone is mainly done, or eat much later after everyone has gone.

My Italian great aunts Thomasena and Loretta would come stay with my grandparents during the holidays and full on take over their kitchen. They made everything from scratch including their own pasta. The kitchen became like a giant factory with those 2 basically cooking in there all freaking day long and at night. You gained a few pounds just by breathing in all the wonderful smells.
 

Selassie I

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Haole
Well, at least there’s no doubting its freshness.


I saw this and had a flashback to myself as a kid. I've told the story before about how I used to catch and then kill octopuses. They can bite chunks out of you if you're not careful so you have to kill them as soon as you catch em. The best way to do that is biting them right between the eyes. When you bite the right part, they instantly die.

After biting them, the octopus taste in my mouth would give me serious cravings. I would usually end up eating one while I was on my way back home. I didn't have any dipping sauce like these guys though. Plus, I was usually riding my bike home when I ate one... that must've been a sight for some people. LOL
 
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HX76

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Oct 27, 2013
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3,301
I saw this and had a flashback to myself as a kid. I've told the story before about how I used to catch and then kill octopuses. They can bite chunks out of you if you're not careful so you have to kill them as soon as you catch em. The best way to do that is biting them right between the eyes. When you bite the right part, they instantly die.

After biting them, the octopus taste in my mouth would give me serious cravings. I would usually end up eating one while I was on my way back home. I didn't have any dipping sauce like these guys though. Plus, I was usually riding my bike home when I ate one... that must've been a sight for some people. LOL
Absolute beast of a man (or boy back then). Filthy behaviour!!
 
Last edited by a moderator:

RamsRock

UDFA
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Apr 26, 2025
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Rock
View attachment 29594 View attachment 29595
Did a little family BBQ for about 40 people this weekend. Pork back loin ribs (often referred to as "baby backs" even though you ain't getting 3.5lb racks off a baby pig), chicken thighs brined in my chipotle rub, and brisket with a killer bark from my Hog Wired rub.

The picture of the brisket unfortunately doesn't show the pink smoke ring very well. I choose to trim my brisket a little less than most people so even the flats come out extremely juicy.

I smoke the brisket for about 5 hours, wrap with paper and finish off at 225 degrees for approx 8-10 more hours.
You just became my best friend Stu.
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