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Food porn thread

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

  1. kingjam

    kingjam Member

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    A coronary?
     
  2. wwwww

    wwwww Member

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    Which will come in handy when my gf asks me to explain why I can afford to spend $500 on fish eggs but I can't afford to spend $300 on a hand bag for her.
     
  3. twinhardballers

    twinhardballers Member

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    Where'd you pick all that up from?
     
  4. wwwww

    wwwww Member

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    Gourmet Market at the bottom of Siam Paragon in Bangkok. They don't normally have caviar there though - this was first time I've seen wild Caspian Beluga in maybe 5-6 years. They had 50g tins of Beluga (15000 baht), Osteria (13500) and Sevruga (12500).
     
  5. kingjam

    kingjam Member

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    Haha. Well played.
     
  6. karnophage

    karnophage Member

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    [​IMG]

    [​IMG]

    Picked up a couple of rib eyes @ ~ $30 for two. Marinaded in oil, garlic, a "beef" herbs pack from Woolies and seasoning at room temp for an hour and a half.

    Browned half in the skillet for about 5 min, then transferred the skillet to the over after turning for another 5/10. Topped with some lemon juice and chilli olive oil.

    Served with slightly roasted tomato medley, roast garlic potatoes and aioli, and some slight fried broccolini with balsamic. So good.
     
  7. Dr1fty

    Dr1fty Member

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    Kicking off the food porn addiction at 6 months of age! A good Queensland lollipop... Can it get any better than this?

    She's the only kid in daycare to bring Muddies, Sandies and Mango for lunch. Even got the staff jelly!! lol

    [​IMG]
    [​IMG]
     
  8. Danske

    Danske Member

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    That looks freakn delicious.
     
    Last edited by a moderator: Jan 20, 2013
  9. Benno1988

    Benno1988 Member

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    That's some hardcore porn.

    Probably my favourite flavor in the world...
     
    Last edited by a moderator: Jan 20, 2013
  10. jpw007

    jpw007 Member

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    Cute kid.

    My nephew gets plain vegemite bread etc :lol:
     
  11. Dr1fty

    Dr1fty Member

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    She'd better not get too used to it. lol We've frozen what we had, but it's not going to last long.

    Went out over the weekend. Got 9 sandies + 2 muddies on Friday, and on Sunday got 21 sandies. (Had to split them tho)

    Either way, a little taste for me and lots for the missus and her. I've eaten thousands over the years so it's no biggie to miss out on a large serve.

    :)
     
  12. Benno1988

    Benno1988 Member

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    I don't think there is anything better, food wise, than a fresh muddy claw. Seriously.
     
  13. splbound

    splbound Member

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    London / Sydney
    My First Roast Pork Belly of 2013
    Awesome piece of fresh pork belly (Never Frozen) from my local Ginger Pig Butcher here in London. Forgot to ask what type of Pig it was but it was delicious!


    Click to view full size!


    Also cooked another Onglet recently. I love this cut medium rare to rare please, sits at top place for my favourite steaks with the Ribeye cut.


    Click to view full size!


    I have a cote de boeuf roast to follow...
     
    Last edited: Jan 23, 2013
  14. Goldminer

    Goldminer Member

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    Oh how didyou cook the poor belly?
     
  15. splbound

    splbound Member

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    I read this for methods on perfect crackling after a few failed attempts:
    http://www.guardian.co.uk/lifeandstyle/wordofmouth/2010/apr/15/how-to-make-perfect-crackling

    Also read around on some forums. In the end I use this method to get some good crackling every time.

    1) Find the freshest piece of pork you can. Something that has not been frozen.
    2) Score the skin if it isn't already
    3) Pour boiling water over the skin to tighten it up then dry it up as much as possible. I use a blowtorch on the skin to burn off hairs and speed up drying.
    4) Salt the crap out of it. I don't really like the strong Chinese 5 spice taste so I just opt for a good salting.
    5) Dry it all up again with kitchen paper towels and place in fridge for a day for salt to set in. The fridge helps a lot in dessicating the thing.
    6) Take out of the fridge and dry it up as much as possible (Kitchen paper towels), let it warm up a little.
    7) Before I put it in the oven I salt it again and dry it.
    8) Put in convection oven at 220celsius for 15 to 20 minutes to get the crackling going.
    9) Drop temp to 180celsius to cook it through.

    I used to go to a chinese butcher for my pork belly but the meat from the place seems to contain a lot of moisture which negatively affects the crispiness of the crackling. Using the above technique with the pork belly I got from this place resulted in really random results for the crackling.

    I stick to my good butcher now. Their product is good enough to have good crackling just putting it in the oven with no prep. Their pork also has a massive difference in smell and texture compared to the chinese butcher, nice and dry with a really fresh ham smell.

    I really think the quality of the produce is the most important to get the best crackling over any type of voodoo\procedure you end up using.
     
  16. sbm888

    sbm888 Member

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    Japanese Fried Chicken - Karaage.

    Recipe will be coming up soon in the Recipe thread and on the blog


    [​IMG]

    [​IMG]
     
  17. Benno1988

    Benno1988 Member

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    No oil?

    I find best way to get crackling is to salt it, fridge it, dry it, repeat, oil and salt it and oven at full wack.
     
    Last edited: Jan 25, 2013
  18. splbound

    splbound Member

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    No oil needed, not with the quality of the pork belly I get from the good Butcher. The crackling just crisps up to perfection on every single piece I have bought from the place, I feel like I'm cheating.

    Here's the Cote De Boeuf bought from the same place, cooked and eaten on the same weekend.


    Click to view full size!
     
    Last edited: Jan 27, 2013
  19. darksilencer

    darksilencer Member

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    [​IMG]

    2ish am Mac and Cheese balls, copped some oil burns as punishment too.
     
    Last edited: Jan 28, 2013
  20. electro rc

    electro rc Member

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    Sunny Coast bruh
    Oh god that looks good.
     

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