Food porn thread

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

  1. chainbolt

    chainbolt Member

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    More Kaiten sushi from today*s dinner, can see you see the MAJESTIC shrimps?

    [​IMG]
     
  2. Joseph

    Joseph Member

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    woow... shrimps make them sound so small :p they are hugeee
     
  3. chainbolt

    chainbolt Member

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    and here the final, today*s sushi climax: flamed tuna flashed down with warm shochu.

    [​IMG]
     
    Last edited: Jan 6, 2008
  4. OP
    OP
    Amfibius

    Amfibius Member

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    Very nice, but IMO "food porn" should be reserved for stuff that you cook yourself only :)
     
  5. chainbolt

    chainbolt Member

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    ok, but why so? Like in real life, being served is at least as enjoyable as being the active part. ;)
     
  6. MR CHILLED

    MR CHILLED D'oh!

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    That's what I thought this thread was for (no?)....I can go anywhere on the net for pictures of restaurant meals : )
     
  7. chainbolt

    chainbolt Member

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    Oops, I am just realizing that you are the thread originator, up to you to define the entries. :p
     
  8. OP
    OP
    Amfibius

    Amfibius Member

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    Ah, it's OK Chainy. You get an exception for your services to OCAU :)
     
  9. kukulkan

    kukulkan Member

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    That is friggin awesome. What kind of smoker do you have? How long did you cure for?

    Where did you obtain the apple wood? I can't find it over here, though I haven't called any orchards yet. Are you using chunks, or chips?

    Here are a few pics from my vertical hot smoker (only used it 3 times so far):

    [​IMG]
    Brined chicken.

    [​IMG]
    Baby back ribs, each rack with a different rub.

    [​IMG]
    Can't really see the smoke ring in these, but it was more visible in the ribs that had more coloured rubs.

    Next will be spare ribs :)
     
  10. Stuckeydude

    Stuckeydude Member

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    Looks like you've got yourself a Weber Smoker Mountain :)

    I use a ceramic cooker called Big Green Egg. It can be used to smoke, grill, or roast. I bought it years ago, and I love it!

    That particular pork belly was cured for 5 days. For that size and thickness, that amount of curing time works for me. If you want bacony-tasing bacon, you need to cure with sodium nitrite, which I couldn't source in Australia, so I had to get it from America.

    I also tried orchards to source applewood, but didn't have much luck. I ended up sourcing smoking wood from America, as well. That way, I could also get other types of wood, such as cherry, alder, oak, maple, and apricot. They're chunks, not chips. As long as you import less than 5kg at a time, they will not be considered as for commercial use by Australian Quarantine, and you won't need any permits.

    Please post pics of your spare ribs when you make them! :)
     
  11. copious

    copious Member

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    Last edited: Jan 6, 2008
  12. h45e

    h45e Member

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    We really goto put down, if u post.. post recipes as well. They looks so good, I want to try to make em for the mrs.
     
  13. FuK[NuTz]2k

    FuK[NuTz]2k Member

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  14. googlevich

    googlevich Member

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  15. Rainey

    Rainey Member

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    Dear lord, Thank you for this thread. Amen. :thumbup:

    Here are some things me and my wife have made (nothing spectacular though!):

    Pumpkin Risotto
    [​IMG]

    Mars Bar Cheesecake
    [​IMG]
    [​IMG]

    Chicken Parmigiana
    [​IMG]
     
    Last edited: Jan 8, 2008
  16. Benmc

    Benmc Member

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    Whats the recipe for the mars bar cake??? :thumbup:
     
  17. Sir poppin

    Sir poppin Member

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    That looks fantastic, definitely trying this next time I have the chance. Thanks! :thumbup:
     
  18. copious

    copious Member

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    I second that! I want that recipe please :D
     
  19. i_often

    i_often Member

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    Mmmm, floor pizza? Or are my eyes deceiving me.

    Besides the fact you're using some of my all time favourite toppings, you've just reignited my previous love of making my own pizzas :thumbup:.
     
  20. MR CHILLED

    MR CHILLED D'oh!

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