T Nation

Food Porn Thread


#984

If I had food like that, I wouldn’t have a problem getting enough calories.


#985

Dinner tonight:
Roasted potatoes:

Roasted Brussels sprouts:

Prime sirloin (sous vide for 12hrs @ 133F) with sauce merchant du vin:


#986

Lunch from Sunday:

Shrimp salad with slices of frittata (goat cheese, potato, and spinach) over mixed greens:


#987

I saw a guy eating this on YouTube and had to try. Cottage cheese with jam. This is really tasty, I wasn’t expecting the two to go along so well.

Also, here’s my latest Amazon order

I know this is probably common for ya, but we don’t have twinkies in Italy and when I saw the version with peanut butter I had to try it. I already ordered the standard ones last summer and was not disappointed.


#988

Oven? Temperature? Time?


#989

Stovetop. Use the heaviest pan you have (cast iron is great for this; I use 2.5mm copper). Preheat it for 5-10 minutes. It should be very hot. Oil should smoke immediately. I toss the sprouts in olive oil or bacon fat, and add bacon fat directly to the pan as well (15g fat tossed with 800g of sprouts, plus 15g fat in the pan). Add single layer of sprouts to the pan and Flip them all flat side down. Cook for 3-6 mins on med-high until well browned. Flip to round side down, and cook another few minutes. Add salt at the end (to help retain as much moisture in the sprouts as possible, helping to keep up pan temps.

You can cook them in a single layer on a preheated baking sheet at 500F for about 10mins, but they are best, I think, from the stovetop.


#990

My girlfriend keeps cooking delicious masterpieces!


#991

Homemade Peanut Butter ice cream.


#992

Meat loaf with cheese inside,in muffin shape. That was a new one for me.


#993

Gonna mix up meal prep a little… give the chicken tits a break! Bought a sirloin tip roast. Think it would do better in a crock pot or the oven?


#994


Chicken Burrito/Wraps. Made with carrots,lettuce,cheese,mayo mixed with ketchup(Very nice tasting dressing for any meat),and chicken. One of my favorite foods.


#995

Oh my God I love wraps


#996

When you are going to have sweet potatoes but all of a sudden you get a craving for mashed potatoes but you don’t wanna give up on the sweet ones, and you aren’t dieting

:smirk::smirk:


#997

Mashed potatoes and sour scream are amazing, might sound disgusting but tastes so good.


#998

When I was a kid we used potatoes whipped with sour cream as the filling for :dumpling: pierogis.

It’s an awesome combination!


#1000

Ever try pierogis with cherries? Might be my favorite food. Add some sugar on top too.


#1001

No!

Just kidding, but no.

That sounds more like a torte of some kind. Probably very good, just not something I’ve ever seen.

I’m thinking of making some next year with potato/morel or chanterelle. If I do I’ll post 'em.


#1002

Pierogies with almost any reasonable filler are great. I used to gather gold button mushrooms and wild blackberries in the woods behind my grandmother’s house for her homemade pierogies. Nobody made them like grandma did. I love my Polish heritage and the continuous effort involved in trying to cook as well as my grandmother did. I think I’ve surpassed my parents, but not grandma. She was born in Poland and spent a lot of time making miracles out of simple ingredients.

And yes, I’m all about sour cream in mashed potatoes, whether they are destined for the inside of a pierogie or plated up on their own. I like fluffy, not dense with butter and heavy cream. A good lower-calorie option for sure. I still use a bit of butter and usually half-and-half, but sour cream leads the way in my mashed potatoes.


#1003

70 day dry-aged chateaubriand. Onion straws, braised greens, carrots:

45 day dry-aged delmonico, topped with bleu cheese; same sides:

Appetizer was dry-aged shortribs braised in maple and cherry-juice:

Washed down with a bottle of Orin Swift “8 years in the desert,” and a Guigal 1980 Côte du Rhone:

it definitely threw a sediment!

Desert was espresso brownie with coffee ice cream, washed down with Martel Cordon Bleu

And Macadamia Nut sundae:

Behind the scenes:
Meat trim station:

Grill:

Rare-room in the cellar:


#1004

POST 1000 is Mine