Food porn thread

Discussion in 'Geek Food' started by Amfibius, Aug 9, 2007.

  1. Amfibius

    Amfibius Member

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    I thought I would make another food porn thread just to revive everyone's interest in cooking and entertaining :) Here are some of my efforts.

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    Tuna with salad, half boiled eggs, and basil vinaigrette (after a recipe by Kylie Kwong).

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    Duck cooked en papillote with truffles and Perigeaux sauce

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    Christmas ham
     
  2. Amfibius

    Amfibius Member

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    Roasted root vegetables with pinenuts and rocket.

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    Dinner setting

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    Lobster thermidor, before going into the oven. No photos of it cooked, sorry ... but it came out with a nice golden finish.

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    Wagyu beef carpaccio with black truffles, black truffle oil, parmesan, and crispy basil leaves.
     
    Last edited: Aug 9, 2007
  3. derb

    derb Member

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    HOLY and CRAP. you are a chef yeh? all those are fantastic mate.
     
  4. pugsley

    pugsley Member

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    That tuna with salad just looks so appetising! It must be the colours.

    Well done on everything though, it all looks fantastic!
     
  5. ATXXX

    ATXXX Member

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    the wagyu looks tops :thumbup:
     
  6. Ingy

    Ingy Member

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    that ham looks amazing! Likewise with the lobster. Good stuff! :thumbup:
     
  7. siamsam

    siamsam Member

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    Kudos Sir great effort.
     
  8. Myst

    Myst Member

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    damn so hungry now.....
     
  9. colmaz

    colmaz Member

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    I really must learn to cook like that. +1 to cooking skills and +1 to photography skills.
     
  10. bl4ck32

    bl4ck32 Member

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    90% of it is presentation. U could make exactly the same meal and make it look like take away if u didnt think about it.

    Im sure Amfibius would agree it wasnt any extra effort to make it look good. Feed the eyes, and the stomach :p

    Oh yer, Amfibius - wipe the plates and get rid of the wine stains on the table runners or your fired :D
     
  11. Amfibius

    Amfibius Member

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    Thanks guys.

    derb, not a chef. Cooking is a hobby and it's a nice hobby to have ... since I have to eat every day! My "every day" food is not like this though - I usually make food which will last me for a couple of meals with variations. e.g first night i'll have a roast chicken. Next day the spare chicken will go into a sandwich. Next evening the breast pieces will get shredded and go into a risotto. A Chinese variation - Hainanese Chicken Rice for dinner, then chicken congee for lunch, then fried rice or noodles next evening.

    No shortage of food that can be prepared like this ... you just have to use your imagination :)

    colmaz yeh photography is the other hobby. And bl4ck32 is absolutely right ... making the food look nice on the table is very easy.

    bl4ck32 ... that is a stain from candle wax and not wine :( Much harder to get off! I've tried putting boiling water on it to melt it and float it off but that only got a little bit off.
     
  12. dink

    dink Member

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    A hot iron and some kitchen roll will get the wax out nicely.
     
  13. DarkAshley

    DarkAshley New Member

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    this makes me want to go and eat some food :S
     
  14. infernooo

    infernooo Member

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    Very nicely done - congrats.

    However Lobster thermidor is gastronomic blasphemy :) such a waste - you can't even taste the lobster!

    But disregarding that, awesome lineup and beautiful photography.
     
  15. UB3R

    UB3R Member

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    oh god yes... that all looks amazing
     
  16. ThornyCrown

    ThornyCrown (Banned or Deleted)

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    (Insert picture of Home Simpson druling in his underwear)
    Jamie Oliver eat your heart out!

    Thorn
     
  17. Amfibius

    Amfibius Member

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    Few more.

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    Now for something Chinese - Beggars chicken. I'm supposed to use Lotus leaf instead of foil ... but my local Asian grocer had no Lotus leaves when I went. The nearest Asian grocer would be too far away so bugger it ... I had to use foil! Using foil takes away a LOT from the aroma, but the chicken was stuffed with Asian herbs and sprinkled with five spice powder so it was pretty fragrant anyway.

    I enjoy the theatrical element of beggars chicken. I have made it before with the Lotus leaves and you can serve it on the table. The high salt - dough crust is VERY hard, like cement. I take out a small mallet and smash the crust on the table, then pick it off and unwrap the lotus leaves. The rush of cooking steam as the seal is broken, and aroma from the lotus leaves makes everyone hungry.

    infernoo yes I know lobster thermidor is blasphemy ... but a guest and his wife requested it so I obliged :)
     
  18. doug81

    doug81 Member

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    Nice salt crust mate. Seen it on iron chef a few times. U can come around any day :thumbup:
     
  19. Subcommandante

    Subcommandante Member

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    geez I made baked snapper tonight with crab fraiche... I thought that was good... the carpaccio and truffle pwns that!
     
  20. gbh

    gbh Member

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