T Nation

Food Porn Thread


#643

pizza!


#644


God bless sushi :heart:


#645

Where’s the wasabi?


#646

That is only for real men


#647

No ginger either. Sigh…


#648

Tbh I had ginger in the fridge but it was the first time I made sushi and I wasnt sure about that


#649

It cleanses your palette plus a good anti inflammatory


#650

How’d your rice turnout? I love zo machines and has a sushi rice setting


#651

Looks good. Especially for your first time!!! :hugs:.


#652

I cooked the rice in the thermomix and then added rice vinegar, salt and sugar. Thanks :blush: next time I’ll try adding ginger and some wasaby and I’ll take more pictures


#653

I usually pickle my ginger and add wasabi as a condiment. That way people can choose how hot they want them. Also, I highly recommend light soy sauce because has less sodium :blush:


#654

Wow, you are a sushi pro. Maybe I’ll try that tonight if I have time enough!


#655

No I’m a housewife that used to work 52 hours a week. I keep myself busy, and always wanting to learn more haha


#656

@SkyzykS those look amazing!!!

My favorite way to do morels (and most mushies in general) is sautéed and finished with wine or brandy. My process and thoughts:

Preheat a heavy pan on med-low heat for 5-10 mins. No non-stick (it doesn’t allow the food to brown properly). The more mass the pan has the better. Slice the morels lengthwise. Use a generous helping of oil (avocado has high smoke point) and don’t crowd the pan. Sautee the slices in a single layer. You want the edges to brown. Too little pan-mass, too low of heat, or too many mushies will prevent proper browning. Keep an eye on things and make sure that you aren’t steaming the mushies (they are mostly water, like us!). Ideally you will have some browned bits stuck to the bottom of the pan. Use red wine or brandy to deglaze… Maybe a 1/4 cup. Continue cooking until the liquid has almost completely dried up, then season with salt and pepper. You can add garlic for the last minute of sautee (before adding the booze), be careful not to brown/burn it.

Thoughts:
some kind of alchohol is necessary to extract flavors that would otherwise just evaporate away… There are volatile chemicals that are alchohol-soluable… You are using booze to capture those flavors before they volatise into the air… This is one reason most perfumes are alchohol-based.

Squeeze of fresh lemon, or high quality vinegar, at the end, to taste. Some acidity is key to counter the oil absorbed during the cooking process. You are replacing water in the mushrooms with oil; they can soak up a lot, and become quite oily. The acid will help sharpen and resolve the flavor.

Do not salt early! The salt will draw out moisture that will probably cool the pan to the point of steaming. Pan-temp control is key in most recipes, but especially with mushrooms.

Hope this helps. I apologize for my late response… Just finished a cross-country move!


#657

Thanks a ton! I really appreciate the feedback from someone with your experience, because I am missing a few key points (most of them, actually). I do use some nice stainless pans though, and I only salt to taste at the end.

I ended up making a bunch in a beef broth which I turned into gravy using a rue. It was pretty good. Then last night I sauteed a bunch, whipped up a sauce using corn starch & butter, mixed with a basic marinara and made some pizzas, with some sauce left over for a few more. None made it to photo though because I get too hungry just cooking them. And some chicken. Almost forgot the chicken breasts. And coffee.

I’m just about done with my stash due to giving some away and lost a few to moisture. Tried to air dry them because I ran out of space in the fridge. But, I found 4 new patches that should keep me stocked for the next 10 years.

I’m definitely going to use your technique on chanterelles though. They’ll be coming up through the summer, and I’m also going to start picking porcini.


#658

You are an amazing example of a hard working person!


#659

Thank you :crazy_face:


#660

Veal osso buco with gremmolata, cauli “champ” and roasted broccoli:

Veal Marrow is my new fav :slight_smile:

I’ve been enjoying the fruits of my new home… Fresh fish and live crawfish!
Pan seared and sous vide corvina with crawfish cream sauce:


#661

Another incredible pizza from a friend of mine.

Lower half with tuna, onion and a egg, upper half with smoked provola and porcini mushrooms.


#662


When bulking, I usually stick to green leafy veggies but cutting has had me try out new kinds.

This is smoked tuna with lettuce, beet, yellow and red peppers, and tomatoes, with a touch of olive oil.

DELICIOUS