Food porn thread

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

  1. platinum

    platinum Member

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    Sure haha :)

    First off get a nice steak, like a scotch fillet or rump, like 2cm thick, not a povo blade steak. Before you start, go nuts with pepper, and rock salt - just put it all over (it wont make it taste salty I promise ;)).

    Then cook it for a minute and a half each side on high heat, and another 2-3 minutes each side on low-medium heat, depending how you like it cooked.

    The mushroom sauce (which you can have going while you're cooking the steaks), needs a lot of mushrooms as they cook down massively, so probably a really big handful of sliced mushrooms per person.

    In a saucepan add in some oil and a finely chopped clove of garlic, let it cook for a few seconds, and then add in your mushrooms. Once the mushrooms are looking nice and soft, add in some thickened cream, enough to cover all of the mushrooms nicely and some pepper and some finely chopped parsley. Let it simmer for a few minutes while the steaks are cooking, just keep an eye on it!

    You'll need to put your potatos into boiling water about 30mins beforehand, until you can stick a fork in and it slides right out. Pour out the water, and mash them with a potato masher, add in a bit of butter, a dash of milk, some salt and pepper, and 1/2 a clove of finely diced garlic.
     
    Last edited: Nov 27, 2007
  2. scon

    scon Member

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    I try to only flip my steaks the once. What I do is put my oven on its lowest setting first and bung a plate in there. Then i heat up a frypan (preferably a cast iron one) till it's smoking hot. I crack quite abit of salt and pepper onto some baking paper with abit of a drizzle of olive oil. I then dry the steak off with paper towels and then press it down onto the salt and pepper, turn it over and do the same with the other side.

    I then put this steak onto the unoiled frypan and fry it for 2 minutes or so, till i get a nice crust, flip it over and fry the other side until it's done. I test how well done the steak is by giving it a slight prod with my finger. The more well done it is, the more resistance you'll get to your push. When the steak is cooked to my liking, I'll pull the plate out of the oven, turn the oven off, cover the meat with alfoil and sit it back in the oven while I make my sauce - if any.

    One of my favourite condiments to a decent steak is getting butter, some parsley, a little garlic and some anchovies, and mashing them all up together, and then chucking them back in the fridge and once it's hardened up again having a square or round of that on your steak... mmm! Anchovies.

    Edit: I had that whole rant without even checking out your piccies of your steak and your prawns, great presentation! Good work!
     
  3. avexdevil

    avexdevil Member

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    zomfg. hungry and i just ate my lunch - kimchi instant noodles :(
     
  4. siamsam

    siamsam Member

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    Any chance of your recipe I have 10kg of these little beauties

    [​IMG]

    Sorry if you have mentioned it previously I must have missed with my old eyes.

    cheers
    Sam

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    Last edited by a moderator: Jan 17, 2008
  5. McMatt

    McMatt Member

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    Check out post #40 :)
     
  6. siamsam

    siamsam Member

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    Thank you Sir I was sure I missed it in the thread
    cheers
    Sam
     
  7. pugsley

    pugsley Member

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    These little beauties? Man i wish i could get fresh tigers that size without paying out my ass down here. They would be what, a good 24-26cm?

    Cant wait to get to Thailand in feb, im going to live off seafood :D
     
  8. siamsam

    siamsam Member

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    Mate I am not sure of the size as I don't have anything to measure them with but here is a comparison most people could gauge the size from I would say around the 25 - 28cm mark.

    [​IMG]

    Anywhere on the coast of Thailand the seafood is very fresh and cheap except in Bangkok it is moderately expensive and not as fresh as I would like so I have my wife's family bring it with them when they come to visit so it is either prawns or crabs by the bucket load not exactly good for your cholesterol but I am not complaining. I will try that recipe tonight I cant wait it looks so good in the photos platinum well done. :thumbup:
     
  9. Ingy

    Ingy Member

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    they are some big arse prawns!
     
  10. platinum

    platinum Member

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    wow they are some awesome prawns, more like lobsters!

    Anyway, i just came here to post some roast lamb I did the other night, with garlic chips in it, and rosemary.

    [​IMG]

    [​IMG]

    writing a recipe site and book, thus all the pics. :p
     
  11. Stuckeydude

    Stuckeydude Member

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    A slab of home-made applewood-smoked maple bacon, fresh from my smoker. The knife in the first pic is an 8" chef's knife, as a size comparison. The black specks on the bacon are bits of cracked black pepper.

    [​IMG]

    [​IMG]
     
  12. mOGGIN

    mOGGIN Member

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    Wow Stuckeydude, that looks awesome. How did it taste?
    And platinum... :tongue: :shock: :tongue: :weirdo: :weirdo:

    [That's meant to be some kind of drooling face..]
     
  13. Onyx

    Onyx Member

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    Boston clam chowder, served in a sourdough bread roll.
    I forgot to take a pic of one during my eating adventures in Boston, so this one was purchased in San Francisco just so I could take a pic of it!

    [​IMG]
     
  14. Stuckeydude

    Stuckeydude Member

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    It's awesome, mate. Home-made, dry-cured bacon is different to commercial bacon. Most commercial bacon produced in Australia is made by injecting brine into the meat. The bacon that I make is chewier and meatier, and is nowhere near as salty as commercial bacon. The maple bacon is obviously sweet, and smoking it over applewood makes it incredibly good! I no longer buy bacon now, because the stuff I make is better than anything I can buy. Besides, I don't even know where to find applewood-smoked bacon in Australia!
     
  15. siamsam

    siamsam Member

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    Those photos make me hungry the only word I can use to describe them is heavenly well done to all of you. :thumbup:
     
  16. RoboBust

    RoboBust Member

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    Good Lord, that bacon looks and sounds delicious.
     
  17. _WearingPants

    _WearingPants Member

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  18. RavenKittie

    RavenKittie Member

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    Awesome WearingPants, that looks like an epic dinner. Did you debone it yourself?

    EDIT:

    OH MY GOD I CAN'T READ AND THERE WAS A DUCK TOO!

    That's fricking awesome!!!
     
  19. Neuralstasis

    Neuralstasis Member

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    My mate just walked past and said "holy shit, that looks like a headcrab."
     
  20. _WearingPants

    _WearingPants Member

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    lol @ headcrab :)

    yeah de-boned the 3 birds but in hindsight would have just bought some chicken breasts as after de-boning there was not much left. Started on the Turkey as it is the biggest and by the time I did the duck i had is sussed. The stuffing was from a store on high street and was fantastic after some brandy was added. Prep took about 2 hours and I used two baking thermometers to ensure that it evenly got to 160 degrees.

    Baking time was approx 6 hours and I followed this guide roughly --> http://www.chefpaul.com/turducken.html

    Will be doing it again some time soon but will try and add more stuff like either layers of bacon between birds or a quail or spatchcock :)
     

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