Homemade Food Porn
- Thread starter JusHappy2BeHere
- Start date
Looks awesome!
But are you practicing for your Christmas dinner that you'll be making in a couple weeks?
But are you practicing for your Christmas dinner that you'll be making in a couple weeks?
This is seriously one of the biggest things I struggle with whenever I cook. But what has helped me is a few things:
Following several twitter/instagram/TikTok food accounts to gain inspiration. Even if it’s just air fryer chicken, maybe they put it with some sort of rice pilaf that I think would go with another person’s pork chop idk.
If I have a full cooking week, make 2 unique and 1 tried and true recipe. Each dish usually lasts me 2 days worth of meals and the last day I eat out. Forcing myself to cook two new things makes me branch out. Cooking one tried and true recipe makes me either comfortable or makes me consider changing it up. Depends on the mood and stresses of the week.
Finally…. And this is a big thing that I rarely tell people. It’s called the Flavor Bible. It’s the single best book I’ve ever used for cooking. https://amzn.to/3XHSMTr
Basically if I craved idk, sun dried tomatoes or something, it would list every ingredient/flavor that matches with it. So for example I bought a bunch of blackberries one time and I didn’t really know what to do. Well buttermilk was one of the matching flavors. Then a matching flavor of buttermilk was honey. So I made a blackberry galette with buttermilk ice cream and drizzled it with honey. Boom! Magic. Or a duck with Swiss chard and mustard glaze. All coming from that book. I try to just do rules of 3 or X and Y go together and Y and Z go together so why not XYZ in a dish? It helps me with the creative process tremendously.
Otherwise I have a few favorite chefs I follow and just try to mimic their recipes and see how well I can do.
I tell people the same…best book ever! not a single recipe in it but a tremendous resource for flavor pairings!
That Flavor Bible sounds like a great resource.
Wolfgang Puck says cooking school is all about flavor pairing and balancing different ingredients. You see on many cooking shows they'll mention adding something sweet to balance out the acidity of an ingredient. etc.
Wolfgang Puck says cooking school is all about flavor pairing and balancing different ingredients. You see on many cooking shows they'll mention adding something sweet to balance out the acidity of an ingredient. etc.
Following my Cancer surgery in December, my diet has changed quite a bit. I'm able to eat solid food, but I have to severely limit my intake of lipids while my intestines learn how to absorb fat without a stomach. I'm limited to one teaspoon of butter a day, and no food that is over 3g of fat per serving. So I've been on Baked or Grilled Chicken or Turkey Breast, Cod or Salmon, or 96/4 ground beef. Two weeks ago they added Shellfish, So I've had raw oysters and poached shrimp, and that has been nice.
Monday I tried a Baked Oyster with Spinach topped with Parmesan and Panko.
Monday I tried a Baked Oyster with Spinach topped with Parmesan and Panko.
Bump. Summer’s over; cold weather makes me hungry. I need some food porn to fatten me up this winter. I’m definitely an amateur, but LOVE seeing the pros in this thread. Here’re some simple nachos using the jalapeños from my garden:
Here’s some “Zuppa Toscana” my wife had me make last night. Pretty darn good.
natashaskitchen.com
Zuppa Toscana - Olive Garden Copycat (VIDEO)
Homemade Zuppa Toscana is loaded with Italian sausage, bacon, kale and potatoes. Learn how to make Zuppa Toscana soup as made popular by Olive Garden!
natashaskitchen.com
Last Monday was so beautiful I had to take a vacation day and run the smoker.
It's been awhile... I just don't have the stamina I had before the cancer... but I needed to cook.
Soooo... this is a Grilled Red Snapper on Rice Pilaf, and steamed broccoli covered in a Citrus Cilantro Buerre Blanc, topped with fresh Cilantro and Orange Slices
Soooo... this is a Grilled Red Snapper on Rice Pilaf, and steamed broccoli covered in a Citrus Cilantro Buerre Blanc, topped with fresh Cilantro and Orange Slices
Last edited:
My first foray into Korean Cuisine was a complete success. This Dak-galbi was amazing!!! The Asian Sweet Potato and sliced Rice Cakes were crazy good.
Cheese, on fish? You heathen.
Sorry, One of my biggest gripes of food "experts" way back in the day, when I used to watch the Food Network, was how everyone would freak out when someone put cheese with fish/seafood.
I hope it tasted as good as it looks.
it's awesome... the key is to add the Swiss just a few cubes at a time until they are completely melted and incorporated and then add more, until all 4oz is homogenous with the Bechamel
