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The Official Forum Food Porn Thread
Oh yeah! Great stuff! Liamsaunt the seafood looks wonderful, but I was really drooling over the margarita 
Rick, that's one hunk o' beef! Looked great!
I kept it simple tonight. This is in honor of the Wisconsin folks. Fresh brats from a local meat market poached in Black Toad porter and then grilled. I also grilled some sweet onion "lolipops" - thick slices of sweet onion on a skewer and brushed with EVOO and seasoned with salt and pepper.
We also found some fresh sweet corn from a local farm market. It's early in the season but it was pretty good.
Rick, that's one hunk o' beef! Looked great!
I kept it simple tonight. This is in honor of the Wisconsin folks. Fresh brats from a local meat market poached in Black Toad porter and then grilled. I also grilled some sweet onion "lolipops" - thick slices of sweet onion on a skewer and brushed with EVOO and seasoned with salt and pepper.
We also found some fresh sweet corn from a local farm market. It's early in the season but it was pretty good.
...ron
Time to start working on convincing the wife that we have to go back soon!
Time to start working on convincing the wife that we have to go back soon!
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Xislandgirl
- Posts: 4163
- Joined: Tue Aug 08, 2006 4:03 pm
- Location: Slightly left of center
It was late by the time we ate last night and I was so hungry I forgot to take pictures but we threw a pork roast that was stuffed with garlic cloves and brushed with CBGR and EVOO on the rotisserie and seasoned up some thick potato wedges with evoo and CBGR and put them on the grill too.
It was yummy!
It was yummy!
Here is some of yesterday's dinner:
Wild alaka copper river salmon, grilled on a cedar plank with maple glaze:
<a href="http://www.flickr.com/photos/28539958@N00/755976567/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1377/755 ... f6c875.jpg" width="500" height="375" alt="054"></a>
for the salmon haters, seared scallops with pineapple-ginger butter:
<a href="http://www.flickr.com/photos/28539958@N00/756830282/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1420/756 ... 3ddc5b.jpg" width="500" height="375" alt="052"></a>
Wild alaka copper river salmon, grilled on a cedar plank with maple glaze:
<a href="http://www.flickr.com/photos/28539958@N00/755976567/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1377/755 ... f6c875.jpg" width="500" height="375" alt="054"></a>
for the salmon haters, seared scallops with pineapple-ginger butter:
<a href="http://www.flickr.com/photos/28539958@N00/756830282/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1420/756 ... 3ddc5b.jpg" width="500" height="375" alt="052"></a>
It's like looking in your soup and finding a whole different alphabet.
Maybe Ron_L and/or some of you other Wisconsinites can tell me if this sounds right:
We stayed with friends in Seattle over the 4th of July holiday. The first night we were there the husband cooked what he called "true Wisconsin style" brats.
He simmered the brats and a quartered onion in beer for about a half hour, then grilled the brats then returned them to the beer and onions before serving.
To serve he split open a bun, coated the middle with cream cheese, then added slivers of onion, a brat, equal squirts of mustard relish and ketchup relish, sliced peppercini, then dribbled yellow mustard across the top.
I will say this - authentic or not, it sure was good. Sorry that I didn't think to take pics - I had several adult beverages in me by the time we ate...
We stayed with friends in Seattle over the 4th of July holiday. The first night we were there the husband cooked what he called "true Wisconsin style" brats.
He simmered the brats and a quartered onion in beer for about a half hour, then grilled the brats then returned them to the beer and onions before serving.
To serve he split open a bun, coated the middle with cream cheese, then added slivers of onion, a brat, equal squirts of mustard relish and ketchup relish, sliced peppercini, then dribbled yellow mustard across the top.
I will say this - authentic or not, it sure was good. Sorry that I didn't think to take pics - I had several adult beverages in me by the time we ate...
Come see us!
Liamsaunt, you make the glossiest food!! Definitely great presentation.
I was thinking about one of the best meals I've had in a while: La Tapa Braised Short Ribs on Mushroom Paella. This beats all but the high end restaurants around here. Frankly, I paid top dollar at Restaurant Eve in Alexandria recently for a meal that was not this good.
Cheers, RickG
I was thinking about one of the best meals I've had in a while: La Tapa Braised Short Ribs on Mushroom Paella. This beats all but the high end restaurants around here. Frankly, I paid top dollar at Restaurant Eve in Alexandria recently for a meal that was not this good.
Cheers, RickG
S/V Echoes - Coral Bay - St. John, VI
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islandgirl
- Posts: 305
- Joined: Thu Oct 26, 2006 11:26 pm
- Location: michigan
The cooking method is good, but cream cheese? I've never heard of that before. i simmer my brats in beer, but only until they are cooked, maybe 10 minutes, then I grill. I don't return them to a beer bath because I like a crispy skin, but I know lots of folks who do. Also, I don't think most places in Wisconsin serve relish on a brat. Usually just mustard, onions and some times sour kraut, and some folks use ketchup.augie wrote:Maybe Ron_L and/or some of you other Wisconsinites can tell me if this sounds right:
We stayed with friends in Seattle over the 4th of July holiday. The first night we were there the husband cooked what he called "true Wisconsin style" brats.
He simmered the brats and a quartered onion in beer for about a half hour, then grilled the brats then returned them to the beer and onions before serving.
To serve he split open a bun, coated the middle with cream cheese, then added slivers of onion, a brat, equal squirts of mustard relish and ketchup relish, sliced peppercini, then dribbled yellow mustard across the top.
I will say this - authentic or not, it sure was good. Sorry that I didn't think to take pics - I had several adult beverages in me by the time we ate...
BUT... The whole assembly sounds good!
...ron
Time to start working on convincing the wife that we have to go back soon!
Time to start working on convincing the wife that we have to go back soon!
OK... This is a sneak preview for you guys and gals... This is top secret until Saturday afternoon.
I did a practice cook tonight for the dessert category at a BBQ competition this weekend and this is the result...
Grilled Bananas Foster with Home Made Vanilla Bean Ice Cream
What so you think?
I did a practice cook tonight for the dessert category at a BBQ competition this weekend and this is the result...
Grilled Bananas Foster with Home Made Vanilla Bean Ice Cream
What so you think?
...ron
Time to start working on convincing the wife that we have to go back soon!
Time to start working on convincing the wife that we have to go back soon!
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Tracy in WI
- Posts: 1624
- Joined: Tue Aug 08, 2006 8:39 am
- Location: Wisconsin
Ron - are you absolutely SURE you can't jon us on Saturday???!!!! We would love any leftovers!
Also - for brats, As I wwas growing up we would visit family in Sheboygan, WI (home to the brat eating contest and lots of authentic german cooking). My uncle would cook the brats as Augie said - in beer and onions, then transfer them to the grill. Once crispy and fully cooked, he would place them back in the beer and onion mixture - along with hot dogs and hamburgers. We would eat them with sour kraut, onions,ketchup and mustard - never the cream cheese.
Yummy!
Tracy
Also - for brats, As I wwas growing up we would visit family in Sheboygan, WI (home to the brat eating contest and lots of authentic german cooking). My uncle would cook the brats as Augie said - in beer and onions, then transfer them to the grill. Once crispy and fully cooked, he would place them back in the beer and onion mixture - along with hot dogs and hamburgers. We would eat them with sour kraut, onions,ketchup and mustard - never the cream cheese.
Yummy!
Tracy