T Nation

Food Porn Thread

Oven view

6 Likes

That don’t look beautiful but is very good, a lot of vegetables for the sauce, a lot of bones and meet, cider vinegar, Spice, and u lets a low fire :fire: for 8h even more, u will take a lot of collagen

3 Likes

I love a good bone broth!

1 Like

@SkyzykS


It turned out super moist and salted it enough that I didn’t even feel the need to use mustard!

3 Likes

Ah, boiled chicken breast - the “softcore missionary” of the food porn world.

6 Likes

Because who doesn’t like homemade deep fried beef and bean burritos smothered in chili and cheese after deadlifts?

8 Likes

I don’t know, but if you find someone, I’ll have their portion too.

1 Like

Small pan of copycat Cinnabon rolls

6 Likes

Nice … I make some sourdough cinnamon rolls from time to time that are incredible

1 Like

Homemade pb caramel candies

4 Likes

Simple but delicious: surf and turf burger. Bottom patty salmon, top patty bison.

7 Likes






Some recent stuff - lamb shanks, charcuterie board, tomato salad, quiche, sushi

9 Likes

Are you doing this as a business?

The Charcuterie board looks amazing. Not clutter up. Beautiful!

Are you a recreational chef or do you do this for a living? I only ask because if you are just recreational, where do you learn this stuff? I would love to branch out my cooking but have no idea where to begin.

1 Like

As usual, you really understand the phrase “food porn”, haha.

1 Like

Sucks to post right after @Brant_Drake, but chimichurri flank steak, black beans slow cooked with onions and cherry tomatoes, and cilantro lime rice was outta this world.

7 Likes

Flank steak is very underrated.

1 Like

I mean, not by me, but you’re totally right. I had a couple friends who didn’t even know what the damn cut was. It’s great just with regular salt and pepper, but those lovely long striations make it the ultimate marinade cut. Super versatile too. Biggest mistake people make with it is cutting with the grain, though - gotta cut it against the grain.

The chimichurri marinade (and sauce on top afterwards) I use is a big bunch of parsley, a big bunch of cilantro, the juice of a big lemon, a bit of red wine vinegar, about 3/4 cup of avocado oil, a tablespoon of oregano, a tablespoon of red pepper flakes, a couple garlic cloves, and salt to taste, all thrown together in a food processor (I use the ninja). Use about 1/3 of it to marinade the steak (and baste it over the steak in the pan while cooking), and then the last 2/3 is to pour over the steak once it’s done.

Another favorite marinade for flank steak is oil, soy sauce, honey, ginger, balsamic vinegar, garlic and pepper.

Flat iron’s another great, undervalued, and cheap cut, too. But flank is a real staple for me.

1 Like

This was an omlette I made for dinner yesterday.
Very proud how it turned out

2 Likes