The Official Forum Food Porn Thread

[flip-flop]

yum! where was that?

At the Tavern in a little town called Lewisburg, WVA - near the famous Greenbrier Resort.

I wish I could make something that looked like that. I could make the drink. That I could handle

[mbw1024]

two more thumbs up for the Basil Chicken w/ Coconut Curry sauce. Charlie was responsible for the rice sculpture. We loved this and enjoyed it with a lovely Pouilly-Fuisse'

[nothintolose]

I can't believe people are cooking a recipe I posted - didn't make it up but I'll take it anyway! My mom would die if she knew this.

About a year ago she caught me trying to work the salad spinner by continually taking the top off and rewinding it. I still laugh at how clueless I was. Anyway, now I LOVE to cook all thanks to this food pron thread, Ruth's spices and Margo's first suggestions! So thanks guys! For everything! Oh and Jerry (SO) thanks you too!

nothintolose

p.s. Mary Beth and Liamsaunt - they both look soooo good!!!

p.p.s. am thinking of trying that recipe with shrimp next.

[cat]

KPlumm - it was REALLY good and great on salad a day later.

CaliforniaGirl...next thing it will be sundresses (don't even know if that is one word or two)...lmao!!!

nothintolose

OK what have you done with my sister?

[nothintolose]

Okay - no pic but this is my mango salsa recipe - will try to get pics eventually:

Mango Salsa

I found this recipe for Mango Salsa and tried it out the other day and it was so easy AND good! It came from the Better Homes and Gardens: The New Cookbook.

In a medium bowl combine:

1.5 cups chopped peeled mangoes (or peaches)
1 medium red sweet pepper (seeded and finely chopped)
1/4 cup thinly sliced green onions
1 jalapeno chile pepper (seeded and finely chopped)
1 tablespoon olive oil
1/2 teaspoon finely shredded lime peel
1 tablespoon lime juice
1 tablespoon vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper

Makes 2 cups

It is a GREAT side with EVERYTHING! I particularly like it as a side with fish and pork and GREAT with sauted shrimp that has marinated in Caribbee Curry from St. John Spice.

**if you have time, refrigerate it before you serve it

nothintolose

[liamsaunt]

That sounds a lot like my mango salsa recipe! I am making a mango-pineapple salas for swordfish today.

We are also having Maryanne's recipe from this site for caribbean rice bundles wrapped in banana leaves today. I assembled them yesterday and could not resist eating some of the rice, it is so incredibly good! I'll post a photo of everything once it's cooked.

[nothintolose]

Liamsaunt - it was VERY similar to your recipe and also the one Mary Beth sent me. I still have both of ya'll's saved. I couldn't do yours cuz I couldn't find one of the ingredients but DO plan to try it (O:

Can't wait to see the pics!!!

nothintolose

[California Girl]

Where do you find banana leaves to cook in? I have banana trees in my back yard, but I don't think I'd be up for using them as a source.

[nothintolose]

LMAO!!!! CaliforniaGirl I love ya!!! You make me laugh all of the time!

nothintolose

p.s. Liamsaunt or Mary Beth - if I am thinking of doing that Basil Chicken recipe with shrimp instead of chicken, how much much shrimp do you think I should use (before being peeled and deheaded)

[mbw1024]

LMAO!!!! CaliforniaGirl I love ya!!! You make me laugh all of the time!

nothintolose

p.s. Liamsaunt or Mary Beth - if I am thinking of doing that Basil Chicken recipe with shrimp instead of chicken, how much much shrimp do you think I should use (before being peeled and deheaded)

I'd say at least a pound but 1.5 to be generous.

[nothintolose]

Awesome Mary Beth - I got 1.5 lbs yesterday - will let you know how it comes out if I do it tonight.

nothintolose

[liamsaunt]

California Girl, I got the banana leaves at the Super 88 market in Boston--so maybe look at Asian markets in your area? A big bag of them was $1.09!

Here are some photos. My favorite peppers:

<a href="http://www.flickr.com/photos/28539958@N00/1306136891/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1213/130 ... 9de60e.jpg" width="500" height="375" alt="hot peppers"></a>

Maryanne's banana wrapped rice bundle, opened:

<a href="http://www.flickr.com/photos/28539958@N00/1306135657/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1107/130 ... 5904e1.jpg" width="500" height="375" alt="banana leaf rice"></a>

Grilled swordfish:

<a href="http://www.flickr.com/photos/28539958@N00/1306178323/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1015/130 ... 345384.jpg" width="500" height="375" alt="swordfish"></a>

Pineapple mango salsa, with some of those yummy hot peppers in there:

<a href="http://www.flickr.com/photos/28539958@N00/1307019982/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1070/130 ... 71298d.jpg" width="500" height="375" alt="mango pineapple salsa"></a>

Part of the dessert I am making later--my attempt at Tage's white chocolate tarragon souffle with vanilla bean creme anglaise and homemade chocolate dipped almond bark. (I used a butter toffee recipe, so you'll see my toffee is not clear like at Tage...but hello, yum, butter! )

<a href="http://www.flickr.com/photos/28539958@N00/1307021264/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1084/130 ... bdea7b.jpg" width="500" height="331" alt="toffee"></a>

I also made a coconut-corn spoonbread, some rum-soaked honeyed plantains, and a spinach-cheese thing which was my attempt to replicate Miss Lucy's brunch spinach bake (result: everyone liked it, but I knew it was not nearly as yummy as the real deal).

[sillymom]

Liamsaunt - as usual everything looks great ! I might have to get that dessert recipe from you . I just wish I didnt live in such a small town where Wal Mart was the only grocery store . Its very hard to get different kinds of foods. I always look forward to seeing what you cook .



Noel

[nothintolose]

Liamsaunt!!! I have decided that you also need to be a photographer because your pics are always awesome!!! The food all looks great (as usual). I look forward to seeing what you have cooked next.

On another note, I did the Basil Chicken with Coconut Curry Sauce recipe last night but used a pound and a half of shrimp instead of the chicken. It was realy good! I did not take any pics though. First of all, I have not learned how to make my food look pretty and second of all, I haven't bothered learning how to post pics yet either

nothintolose

p.s. Liamsaunt - you mentioned possibly adding peppers to that basil chicken recipe. Which ones would you add and how much. I wanted to try your suggestion last night but was too chicken to screw it up.

[liamsaunt]

I just sliced up one red bell pepper and added it to the dish. I tink I mentioned that when I make it again I will add even more vegetables. I think any combination of green beans, green peas, or extra peppers would be good.

I tried to get a photo of the finished souffle for you guys last night, but it kind of fell before I got the picture. When it first came out, it was about four inches over the rim of the dish! Here is the picture:

<a href="http://www.flickr.com/photos/28539958@N00/1307083459/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1127/130 ... 50f820.jpg" width="500" height="395" alt="white chocholate tarragon souffle"></a>

The flavor was excellent, but, just like the souffle we had at Tage in June, it was not quite tarragony enough. I used chopped tarragon and also put some whole stalks in the dish, but I need to figure out how to get more herb flavor into it. Maybe some kind of oil infusion or something...