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The Official Forum Food Porn Thread
Ron, that is so awesome! Congratulations!!
Elizabeth those shrimp look so good...I love the New Orleans-style "bbq" shrimp...it is really all about the butter, isn't it? Yum...
Naturegirl, thanks for thinking we are fit, ha ha! I would not describe us as being fit. Anyway to answer your question, most of the photos I post here are plated for family style service, serving anywhere from 2 to 8 people depending on the day. We don't eat everything that's on the plate, and I only post food that I think the people here would be interested in looking at. In other words, when I make tofu I usually don't put a picture of it here!
Yesterday at the seafood market they had fresh king crab legs. I've never had them fresh before so had to pick some up. They were a lot sweeter than the regular previously frozen kind. Here's crab legs with garlic and herb butter for dipping (this was crab for 5 people, btw):
<a href="http://www.flickr.com/photos/28539958@N00/1858080472/" title="Photo Sharing"><img src="http://farm3.static.flickr.com/2217/185 ... d770a4.jpg" width="500" height="348" alt="king crab"></a>
I also made some fish chowder and GIANT popovers:
<a href="http://www.flickr.com/photos/28539958@N00/1858081494/" title="Photo Sharing"><img src="http://farm3.static.flickr.com/2014/185 ... 039ada.jpg" width="500" height="375" alt="popovers"></a>
Elizabeth those shrimp look so good...I love the New Orleans-style "bbq" shrimp...it is really all about the butter, isn't it? Yum...
Naturegirl, thanks for thinking we are fit, ha ha! I would not describe us as being fit. Anyway to answer your question, most of the photos I post here are plated for family style service, serving anywhere from 2 to 8 people depending on the day. We don't eat everything that's on the plate, and I only post food that I think the people here would be interested in looking at. In other words, when I make tofu I usually don't put a picture of it here!
Yesterday at the seafood market they had fresh king crab legs. I've never had them fresh before so had to pick some up. They were a lot sweeter than the regular previously frozen kind. Here's crab legs with garlic and herb butter for dipping (this was crab for 5 people, btw):
<a href="http://www.flickr.com/photos/28539958@N00/1858080472/" title="Photo Sharing"><img src="http://farm3.static.flickr.com/2217/185 ... d770a4.jpg" width="500" height="348" alt="king crab"></a>
I also made some fish chowder and GIANT popovers:
<a href="http://www.flickr.com/photos/28539958@N00/1858081494/" title="Photo Sharing"><img src="http://farm3.static.flickr.com/2014/185 ... 039ada.jpg" width="500" height="375" alt="popovers"></a>
It's like looking in your soup and finding a whole different alphabet.
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California Girl
I might be mistaken, but I thought all Alaskan King Crab was frozen first. Have you ever watched "The Deadliest Catch"? Our local meat market (not a fish market) had King Crab for their "March Madness" sale. 5.99 per pound. We bought a full box which was 20 lbs. We just used up the last of it. Yum!!
Going "home" again October 26th!
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nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA
Coden - the brand is River Road Seasonings and here is a link that is a local place (the Tonny Chachere's stuff is really good too):
http://www.bigfishermanseafood.com/seasonings.htm
nothintolose
http://www.bigfishermanseafood.com/seasonings.htm
nothintolose
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nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA
This is the original recipe for BBQ Shrimp as copied from Tom Fitzmorris' website: www.nomenu.com. He has other good local recipes on there as well):
Barbecue Shrimp
Barbecue shrimp, one of the four or five best dishes in all of New Orleans cooking, is completely misnamed. They're neither grilled nor smoked, and there's no barbecue sauce. It was created in the mid-1950s at Pascal's Manale Restaurant. A regular customer came in and reported that he'd enjoyed a dish in a Chicago restaurant that he though was made with shrimp, butter, and pepper. He asked Pascal Radosta to make it. Radosta took a flyer at it. The customer said that the taste was not the same, but he liked the new dish even better. So was born the signature dish at Manale's.
The dish is simple: huge whole shrimp in a tremendous amount of butter and black pepper. The essential ingredient is large, heads-on shrimp, since the fat in the shrimp heads makes most of the flavor. Resist the urge to add lots of herbs or garlic.
I know that the amount of butter and pepper in here are fantastic. But understand that this is not a dish you will eat often--although you will want to.
3 lbs. fresh Gulf shrimp with heads on, 16-20 count to the pound
1 Tbs. lemon juice
2 tsp. Worcestershire sauce
1/4 cup dry white wine
2 cloves garlic, chopped
1 newly-purchased 4-oz. can black pepper
1/4 tsp. salt
3 sticks butter, softened
2 tsp. paprika
1 loaf French bread
1. Rinse the shrimp and shake the excess water from them. Put them in a large skillet (or two) over medium heat, and pour the lemon juice, wine, Worcestershire, and garlic over it. Bring the pan to a light boil and cook, agitating the dish, until the shrimp turn pink.
2. Cover the shrimp with a thin but complete layer of black pepper. You must be bold with this. Trust me, it is almost impossible to use too much pepper in this dish. Continue to cook another couple of minutes, then sprinkle the paprika and salt over the pan.
3. Lower the heat to the minimum. Cut the butter into tablespoon-size pieces, and add three at a time to the pan, agitating the pan as the butter melts over the shrimp. When one batch is completely melted, add another until all the butter is used. Keep agitating the pan to make a creamy-looking, orange-hued sauce.
4. When all the butter is incorporated, serve the shrimp with lots of the sauce in bowls. Serve with hot French bread for dipping. Also plenty of napkins and perhaps bibs.
Serves four to six.
Barbecue Shrimp
Barbecue shrimp, one of the four or five best dishes in all of New Orleans cooking, is completely misnamed. They're neither grilled nor smoked, and there's no barbecue sauce. It was created in the mid-1950s at Pascal's Manale Restaurant. A regular customer came in and reported that he'd enjoyed a dish in a Chicago restaurant that he though was made with shrimp, butter, and pepper. He asked Pascal Radosta to make it. Radosta took a flyer at it. The customer said that the taste was not the same, but he liked the new dish even better. So was born the signature dish at Manale's.
The dish is simple: huge whole shrimp in a tremendous amount of butter and black pepper. The essential ingredient is large, heads-on shrimp, since the fat in the shrimp heads makes most of the flavor. Resist the urge to add lots of herbs or garlic.
I know that the amount of butter and pepper in here are fantastic. But understand that this is not a dish you will eat often--although you will want to.
3 lbs. fresh Gulf shrimp with heads on, 16-20 count to the pound
1 Tbs. lemon juice
2 tsp. Worcestershire sauce
1/4 cup dry white wine
2 cloves garlic, chopped
1 newly-purchased 4-oz. can black pepper
1/4 tsp. salt
3 sticks butter, softened
2 tsp. paprika
1 loaf French bread
1. Rinse the shrimp and shake the excess water from them. Put them in a large skillet (or two) over medium heat, and pour the lemon juice, wine, Worcestershire, and garlic over it. Bring the pan to a light boil and cook, agitating the dish, until the shrimp turn pink.
2. Cover the shrimp with a thin but complete layer of black pepper. You must be bold with this. Trust me, it is almost impossible to use too much pepper in this dish. Continue to cook another couple of minutes, then sprinkle the paprika and salt over the pan.
3. Lower the heat to the minimum. Cut the butter into tablespoon-size pieces, and add three at a time to the pan, agitating the pan as the butter melts over the shrimp. When one batch is completely melted, add another until all the butter is used. Keep agitating the pan to make a creamy-looking, orange-hued sauce.
4. When all the butter is incorporated, serve the shrimp with lots of the sauce in bowls. Serve with hot French bread for dipping. Also plenty of napkins and perhaps bibs.
Serves four to six.
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nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA
Coden - that is a very popular local seafood market so you should be fine ordering from there.
I highly recommend Tony Chachere's Creole Seasoning as it is a staple here. I would take it a step further and go to the official Tony's site and order some injectable marinade: http://www.tonychacheres.com/
Feel free to ask me about anything in particular and I will do my best to help.
nothintolose
p.s. this is another webiste with local stuff on it: http://www.cajun-shop.com/
I highly recommend Tony Chachere's Creole Seasoning as it is a staple here. I would take it a step further and go to the official Tony's site and order some injectable marinade: http://www.tonychacheres.com/
Feel free to ask me about anything in particular and I will do my best to help.
nothintolose
p.s. this is another webiste with local stuff on it: http://www.cajun-shop.com/
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Kentuckygirl
- Posts: 1903
- Joined: Sun Oct 08, 2006 10:17 am
- Location: Kentucky
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