LEGEND Food Porn
- Thread starter Selassie I
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- #1,462
Collard greens take a lot of time to prepare if you're gonna do it right... and many people just don't do the necessary preparation on them so they turn out nasty. They can have a bitter taste if proper care and cooking isn't religiously done. The hardest part is getting them clean before cooking... my Grandmother taught me to use the clothes washing machine believe it or not.
This dish is really more about the black eyed peas and the meats... I just add in some collards for the good luck with money tradition. Usually, collards are cooked in a big pot like this with some meats or a big ham bone to add flavor to the greens. When you get a big bowl full, most folks will pour some of their favorite hot sauce all over it. I fucking love collards so much that I will make myself sick by eating way too many.
- Thread Starter Thread Starter
- #1,465
I’ve been making salsa the last few weeks. I put it in large jars, but it’s not canned, all fresh. It needs to be eaten up in a few days, and… that’s easy!
I still want to know what is in this picture. Like I said, I know that is Uni on the left - but what is it paired with? And what is in the bowl on the right? Jealous minds want to know.
I make my Arbol Salsa every other week.
It’s taken me years to get it the way I like it.
It’s better than most taco shops.
I do can mine. I don’t really have time to make it all the time and don’t go through it fast enough to do fresh all the time. I’m not that much of a taco guy. My son eats most of what I make. I tend to do several types at a time. Green, red, smoked, medium, really hot, etc.
@Faceplant - (think it was) you posted a pic of some Thai beef noodle soup.
Would love to know how you make that.
I make all kinds of soups. You may be thinking of a pho I made? If so, you can make that the hard (authentic) way, or you can make it the easier way by adding aromatics to store bought broth. Honesty, I think the easier way yields almost identical results.
Here’s some things my son and I have been playing with lately. We tend to go with seafood and Asian style dishes mostly.
Scallop fettuccine
Spicy maguro salad
Hamachi grilled on a Japanese hibachi
Still haven’t cooked this up. It’s an A5 ribeye that we intend to sear on the habachi.
Lobster eggs Benedict. So good!
Spider rolls
More sushi rolls with hamachi sashimi
Hamachi Crudo with thinly sliced hamachi belly, cucumbers, daikon, and avocado. I drizzle a marinade that I came up with over the top. I could eat this every meal. BTW, the ginger was superfluous. It didn’t really add much so it’s more of a garnish here.
Chinese crispy pork belly. Heavy on the anise. This was crunchy goodness but seemed you could feel it blocking your arteries as you ate it.
Hamachi Kama. Simple and oh so good.
Grilled half pound tiger shrimp with antelope back strap.
That’s all for now folks.
Scallop fettuccine
Spicy maguro salad
Hamachi grilled on a Japanese hibachi
Still haven’t cooked this up. It’s an A5 ribeye that we intend to sear on the habachi.
Lobster eggs Benedict. So good!
Spider rolls
More sushi rolls with hamachi sashimi
Hamachi Crudo with thinly sliced hamachi belly, cucumbers, daikon, and avocado. I drizzle a marinade that I came up with over the top. I could eat this every meal. BTW, the ginger was superfluous. It didn’t really add much so it’s more of a garnish here.
Chinese crispy pork belly. Heavy on the anise. This was crunchy goodness but seemed you could feel it blocking your arteries as you ate it.
Hamachi Kama. Simple and oh so good.
That’s all for now folks.
It was Pho. Just remember it looked really good.
(it's all coming back to me now...)