Food porn thread

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

  1. ed3r

    ed3r Member

    Joined:
    Oct 18, 2005
    Messages:
    387
    See I have never understood high class fancy cooking, sure some of it would be very difficult to prepare and looks very nice but I doubt much of it tastes better than a more common dish, and whats with the portions! :sick:
     
  2. gbh

    gbh Member

    Joined:
    Aug 29, 2001
    Messages:
    2,175
    Location:
    Sydney
    that's like saying you doubt an F1 car is much better than a Ford Falcon, and you can only fit one person in an F1 car.

    With all due respect, you are what professional chefs call a "Food Peasant".
    :Pirate:

    FYI - most of these type of meals come in a 8 -15 course seating, called a
    http://en.wikipedia.org/wiki/Degustation
     
  3. doug81

    doug81 Member

    Joined:
    Jul 18, 2005
    Messages:
    4,672
    Location:
    Cambodia
  4. Icidic

    Icidic Member

    Joined:
    Mar 17, 2007
    Messages:
    562
    Location:
    Brisbane, Queensland
    Hehe - about the portion sizes. I think you'll probably find that that much is more than enough when you actually eat it. Chefs prepare it like that to look good on a plate (and an accompanying photo) as well as rationing it out with the understanding that not everyone wants the 1kg Steak equivalent of International Cuisine. From what I know of food (in general) that is not Australian in origin is that the first time you eat it, feels like you've been smacked over the head with a dead fish (Read: Japanese Restaurant with Sea Urchin Sushi - ala. Johnny English style).

    Basically, for 'first-timers' of foreign foods, the flavour of a food that appears to be dreamy mix of yellows, green and blues usually has an equally as unusual taste. Save on costs - make the servings small in case the person doesn't like it.

    Exactly :thumbup:.

    Great photos btw :D.
     
    Last edited: Aug 12, 2007
  5. Icidic

    Icidic Member

    Joined:
    Mar 17, 2007
    Messages:
    562
    Location:
    Brisbane, Queensland
    Just one addition I enjoyed a few nights ago in Brisbane's Convention Centre :thumbup: :

    [​IMG]

    @EDIT: Oh, I should have told you all what it is: Marinated Strawberries and Chantilly Cream prepared inside a Rich Chocolate Basket.
     
    Last edited: Nov 22, 2007
  6. BobsYourUncle

    BobsYourUncle Member

    Joined:
    May 8, 2002
    Messages:
    227
    Location:
    Gold Coast, QLD
    I thought I might contribute to this thread.

    Here's my Thai jungle curry with pork. Nothing as fancy as some of the OP's food, but it was very nice, and ridiculously hot and spicy (I might reduce the amount of chilli next time).

    [​IMG]
     
  7. czech

    czech Member

    Joined:
    May 6, 2003
    Messages:
    330
    Location:
    Newy
    wow, all you guys are phenominal! Amfibius how did you learn to cook and present food like that? Did you do a chef course or are you self taught?
     
  8. aimeebear

    aimeebear Member

    Joined:
    Jun 19, 2007
    Messages:
    122
    Location:
    Adelaide
    I agree!! Your photos look exceptional, and I am sure the taste is even better!! Keep em coming!

    So when are we coming over for dinner :D
     
  9. OP
    OP
    Amfibius

    Amfibius Member

    Joined:
    Jan 8, 2002
    Messages:
    7,074
    Location:
    Melbourne, Victoria
    OK here is another Beggar's Chicken :) This time I served it to a small dinner party so I added a little touch of whimsy. I used some rock salt instead of normal cooking salt to give the crust a bit of interest. And I also used a different marinade. Once again I did not have lotus leaves, so I had to use foil.

    [​IMG]
    Straight out of the oven

    [​IMG]
    [​IMG]
    [​IMG]
    Unwrapping the chicken

    [​IMG]
    The finished product. Cooking like this really seals in all the flavours and results in an unbelievably moist and tender chicken. It is also pretty foolproof as it is difficult to overcook the chicken.
     
  10. pugsley

    pugsley Member

    Joined:
    Jul 22, 2002
    Messages:
    7,602
    Location:
    North of Brisvegas!
    Lol, i should show this method to my mum, she has trouble cooking a chicken. Its like she is cursed. :lol:
     
  11. trickma

    trickma Member

    Joined:
    May 13, 2005
    Messages:
    2,273
    Location:
    Sydney
    mmm some fantastic shots in here guys!!
     
  12. wisie

    wisie Member

    Joined:
    Aug 21, 2002
    Messages:
    3,684
    Location:
    Melbourne
    Very nice Keith! Love both the food and shots, you've done very well :)
     
  13. platinum

    platinum Member

    Joined:
    Mar 5, 2003
    Messages:
    2,038
    Location:
    Adelaide
    wow that chicken looks great, any recipes you could share? :p interested to try it out!

    Here's some garlic prawns I cooked the other week:

    [​IMG]

    [​IMG]
     
  14. japes

    japes Member

    Joined:
    Sep 8, 2007
    Messages:
    6,540
    Location:
    Sunshine Coast
    Incredible work everyone, and now I'm incredibly hungry so I'm going to make a lowly ham and salad sandwich =(
     
  15. platinum

    platinum Member

    Joined:
    Mar 5, 2003
    Messages:
    2,038
    Location:
    Adelaide
    One last one... steak, with mushroom sauce and garlic mash potato :D

    [​IMG]

    [​IMG]
     
  16. kuruptz

    kuruptz Member

    Joined:
    Jan 24, 2006
    Messages:
    1,506
    Location:
    Glenfield, NSW
    recipe for garlic prawns please! :D
     
  17. UB3R

    UB3R Member

    Joined:
    Mar 27, 2002
    Messages:
    2,248
    Location:
    Sydney
    seconded! i need to know also... i NEED to know1!!!
     
  18. platinum

    platinum Member

    Joined:
    Mar 5, 2003
    Messages:
    2,038
    Location:
    Adelaide
    It's pretty damm easy actually.

    Just get ~150 grams of prawns (big ones, with tails on) per person, they don't really even cost that much compared to a steak or whatever...

    Melt a decent amount of butter in a frying pan, and throw in the prawns, you'll have to continually flip them, and be careful not to burn them, and also be careful not to have the heat too low, or they will go soggy+squishy, once they are cooked through, and nice and orange at the tail end, put in 1-2 cloves of fresh garlic, chopped up finely, along with about 250mls of thickened cream, and stir it all through.

    Add in a good amount of chopped parsley (safe option), or if you like the taste of it, use coriander instead.

    Just let it simmer for a few minutes until it turns into a really thick creamy sauce and serve on rice.

    Seriously, takes about 5-10minutes all up. :p
     
  19. h45e

    h45e Member

    Joined:
    Nov 27, 2003
    Messages:
    570
    Can we please have the steak and mushy recipe aswell.
     
  20. TheOneWhoIsMany

    TheOneWhoIsMany Member

    Joined:
    May 1, 2003
    Messages:
    453
    To get wax out of cloth the quickest and easiest way to do it is to place a tea towel over the stain and then iron over the tea towel. When the iron passes over the spot the wax should be absorbed into the way.

    I've used this technique numerous times on my carpet when wax has been spilt onto it.
     

Share This Page

Advertisement: