T Nation

Food Porn Thread


#703

That looks absolutely hilarious & simultaneously awesome. LMFAO.


#704

Hit up Boca’s Grill yesterday, finally got that milkshake. It was very good, but the steak/egg breakfast was even better, unreal how good that was. This place is LEGIT.

some photos from them, they do a great job on IG with the foodporn:


#705

Merica!


#706

That, to me, is the perfect meal.


#707

Best plate ever!


#708

And this isn’t the strangest (and tasty) thing my girlfriend cooked for me… She is incredible!


#709

Gumbo day. I F-n LOVE Gumbo day.

Ingredients (serves 4-6)
1 Liter stock (homemade shellfish stock is best, can substitute chicken)
350g Andouille Sausage (or other spicy, smoke sausage)
100g Celery
50g Green Bell Pepper
50g Red bell pepper
2 jalapenos or serranos
90g Okra, whole
30g Garlic, rough chop
60g Crawfish tails or shrimp meat
180g tomatoes (romas or beefsteaks, no heirloom)
120g tomato Puree (passata, imported from


green onions & tabasco for garnish/final seasoning
salt to taste

Bouquet Garni:
Fresh parsley, thyme, sage, celery leaves, 1 bay leaf

Spice mix: (Grind in a spice grinder/coffee grinder)
2t Cumin seeds
1t Cayenne pepper (can substitute good quality (FRESH!) paprika)
1t Black peppercorns
1t dried oregano
1t File’ Gumbo (ground sassafras)
1/2t allspice

Roux:
90g AP flour
135g Olive oil (can substitute bacon fat, ghee, avocado oil… NO corn/soybean/cottonseed/grapeseed or butter!)

Preparation:
Heat a heavy, large, pan (1 gallon or more capacity) over medium heat until thoroughly heated. Add oil and allow to come to temp (210 on my infrared thermo)
Add Flour
Stir every minute or so… this is the most crucial step; if you F up the roux, you F up the entire dish. Dont burn it, which you can do if you dont stir. The color will be the same, but the finished product will taste like burnt toast. STIR often!


cook for about 20 mins, gradually reducing heat from 5/10 to 4/10. Roux should be a milk-chocolate to chestnut roux. ALMOST a black roux, but back it off a skoche.


While cooking the roux, put the okra under a broiler and get some good brown/black color on them. Optional: Grill or open flame toasting. Get your stock warming in a seperate pot, on a back burner, so that it is at a light simmer and ready to add to the mix.

Add chopped fresh tomatoes to the roux. They should go nuclear.


Be careful that you do not get splashed with the roux, it is 2x the temp of boiling water. The tomatoes will slow down the roux and help prevent it from burning. Cook the tomatoes in the roux for about 6 minutes, reducing the heat from 4/10 to 2/10, to avoid burning the tomatoes. The tomatoes should deeply caramelize, but not burn. No need to stir more than once or twice.

Add chopped veggies (Onion, peppers (all three), and celery. Increase the heat from 2/10 to 6/10.


Finish preparing okra by giving it a rough chop. Add Okra to pot. Stir often and scrape the bottom and sides of the pan to capture any fond that develops. After about 7 mins have elapsed, the veggies should be beginning to soften. Add Garlic and cook for 2 mins.
Add Ground spice mixture and cook for 3 mins.

Add passata and cook for 3 mins, reducing heat from 6/10 to 4/10.

You are cooking the “sweet” out of the passata. Chop Sausage. Add Liter of Stock to pot (pre-warmed) and add sausage.

Bring to a simmer, and continue simmering for 1.5hrs. Add Bouquet Garni and continue reducing at a simmer until very thick. This will shed some of it’s spiciness after 2 days in the fridge. Also the flavors meld more, and some of the fats oxidise and produce better flavors, so try to plan to cool it and consume a few days later. When you reheat, do so gently. Add shrimp, crawfish, fish filets, or crab meat to the gumbo when reheating, and cook the protein in the gumbo for more flavor. Salt to taste (will depend on how salty your stock and sausage are). Serve over white rice with green onions as garnish, and tabasco. No pic of the plated-dish, it’s chilling in my fridge till Thursday.

The Spoon test:
When chilled, the gumbo should support a spoon. This is not soup, this is almost pudding.


#710

Haha! You’re back!

That looks pretty damn amazing.


#711

Its been a busy 2 months! I’ve been enjoying the bounty of my part of the country (back to FL!)… Lots of fish (grouper, snapper, mahi, drum), Strawberries, tomatoes, okra, shrimp, raw milk/cream, and coconuts.


Mahi Mahi & grilled shrimp with roasted strawberries and strawberry pico de gallo. Grilled broccoli rabe, Roasted fennel with Parmesan (The table’s-favorite!).

Gracias!!

This was dinner tonight:


Sous Vide Filet Mignon Medallions with mesquite crust; grilled zucchini with Blue Cheese (I’ve been getting 3-4lbs of zucchini for $1 from my market; I grill it all at once, refrigerate, and reheat with cheese on top. The kids go bananas for it.

Last week:


Grilled Snapper and scallops with strawberry pico, grilled Okra, grilled napa cabbage wedge salads.

Ive been eating my share of filet mignon lately… I have a killer market near me that sells the heads, and tails, of the tenderloins that they trim, as “filet mignon medallions” for $8/lb. Stupid-cheap for a killer cut of Choice beef.


#712

Holey moley! That’s less than any of the other rib cuts around here.

My favorite local bounty (chanterelles) are about to start coming up. Last year was kind of light, but we’re getting a lot of rain this year.

Kinda chomping at the bit to try the technique you shared up thread.


#713

6 eggs
2 rashers of bacon
1 capsicum

“Light snack”


#714

That gumbo looks just right. I’ve had it in New Orleans and it was just that color.


#715

Tonight’s dinner:


Grilled corvina with roasted strawberries and grilled Georgia peaches.

Filet mignon medallions, grilled squashes, and charred cauliflower.

Keto broccoli-cheddar biscuits.


#716

oh my god I am so gay for you right now


#717

Sister in law asks my son what he wants for dessert. He responds bacon. I give you bacon crusted apple pie:


#718

Just getting psyched up for this weekend. Some oldies but goodies


#719

love this bocas grill place, so damn good.

and something I made last week


#720

Put together the best stir fry I’ve made in a while.

Chicken breast, steak, napa cabbage*, bok choy*, kohlrabi*, carrot*, garlic scapes*, shaved ginger, bell pepper.

*- From the organic CSA farm I’m a member of. Weekly deliveries, so stuff is going from in the dirt to in my belly in 2-3 days.

Served over white rice with a splash of a ghost pepper-habanero hot sauce.


#721


When it’s 1am but you still have 1,000 kcal to go


#722

That is the dream