Food porn!!

[fireatthecircus]

Post pictures of delicious food you have had. Make us hungry! :)

http://i431.photobucket.com/albums/qq37/tjberrick/59261a8a.jpg
Carrot cake cookies, cream cheese flavored ice cream, toffee bits, and caramel sauce... Incredible.

http://i431.photobucket.com/albums/qq37/tjberrick/81e38cbe.jpg
Ichiban Steakhouse Volcano Roll... love specialty sushi... well all sushi really :)

http://i431.photobucket.com/albums/qq37/tjberrick/IMG_0649.jpg
Sausage, egg, and cheese on a Krispy Kreme donut... mmm!

http://i431.photobucket.com/albums/qq37/tjberrick/8dd112f6.jpg
Primanti Bother's. A Pittsburgh Classic. Must have if you visit. Meat + sweet and sour cole slaw, tomato and french fries. The best there is.

[00bmw323]

No chhheeseburger?

[cristian@canibeat]

I will posting in this thread a lot. Peep these Oreo sliders I ate lastnight. Soooo good!

http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs797.snc4/67794_715146618888_60704396_38186670_4841089_n.jpg

[fireatthecircus]

God... those look incredible. I want those.

NOW.

http://i431.photobucket.com/albums/qq37/tjberrick/IMG_0394.jpg
pulled pork on an everything bagel. with an egg. and provelone cheese. mmm MMM.

[fireatthecircus]

Some of the weirdest/best pizza ever.
Beto's in the South Hills of Pittsburgh, Pa.
http://i431.photobucket.com/albums/qq37/tjberrick/bb609232.jpg
The crust is cooked, then sauce for a bit (so it doesn't dry).
Toppings are raw.

It's awesome, believe it or not.

[fireatthecircus]

http://i431.photobucket.com/albums/qq37/tjberrick/IMG_1525.jpg
The midnight snack of champions!

[Iggy@Canibeat]

Homemade thin crust pizza
http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs677.snc4/61772_162005903809649_100000007220830_532103_23449 86_n.jpg

Homemade tuna roll
http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs657.snc4/61730_162005847142988_100000007220830_532098_58496 06_n.jpg

Jack in the Box Tacos and curly fries
http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs192.ash2/45519_151869451489961_100000007220830_476736_5323_ n.jpg

[ShootJoeC]

Please send me some Jack in the Box!

Photos shot by me prior to be eating:

http://farm5.static.flickr.com/4122/4930595109_bc8c596d28_z.jpg

http://farm5.static.flickr.com/4123/4930052770_6983795d30_z.jpg

[Iggy@Canibeat]

i would but they would be gone by the time i got to the post office :p

[Bob]

http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs657.snc4/61730_162005847142988_100000007220830_532098_58496 06_n.jpg
Good stuff with the tuna roll. My girlfriend can make perfect sushi! Wish i had a photo for you.

[fireatthecircus]

Please send me some Jack in the Box!

Photos shot by me prior to be eating:

http://farm5.static.flickr.com/4122/4930595109_bc8c596d28_z.jpg


omg. that looks incredible. what is that?

There is NOTHING like a good sandwich.

[n3m0xD]

my love/hate thread...all these food look so delicious

[ShootJoeC]

omg. that looks incredible. what is that?

Its a "Christian Street" sandwich from my friends over at Taylor Gourmet in DC. I shoot all photos of their promo, menu, architectural etc. Check out the site, it took me a solid week to shoot literally every single material in the entire place, from the walls of the bathroom to a fork in the kitchen. They were in Dwell Magazine for using all sustainable materials in their build.

www.TaylorGourmet.com

[fireatthecircus]

Pretty cool!
Looks awesome!

[Selah777]

volcano burrito is my jam
http://i981.photobucket.com/albums/ae295/selah777/volcano-taco-bell.jpg

[fireatthecircus]

Loooove mexican food... but I'm not so in to Taco bell. But it is fine in a pinch.

[fireatthecircus]

http://i431.photobucket.com/albums/qq37/tjberrick/IMAG0090.jpg
mmm!

[chrisdavis@canibeat]

Stuff I've made, none of it terribly recently. I need to get back in the kitchen and start plating things nicer for photos.


Dry-aged strip in cast iron.

http://farm5.static.flickr.com/4114/4920185962_670c131e8c_b.jpg


Kalbi:

http://farm5.static.flickr.com/4003/4669621097_cdab19e142_b.jpg


Assorted sea creatures:

http://farm3.static.flickr.com/2644/4244580341_abbfb224f9_b.jpg


Hamachi Kama:

http://farm3.static.flickr.com/2570/3686729829_45c25688d0_b.jpg


Seared shortrib, poached in butter:

http://farm3.static.flickr.com/2788/4287442635_d20eaef663_b.jpg


Sanma Shioyaki (need to do this again and take better photos. It's the right time of year for it):

http://farm4.static.flickr.com/3598/3519985100_dc078c1ffa_b.jpg

[chrisdavis@canibeat]

Made a "cheater" version of Cassoulet last week, Castelnaudary style.

This takes 2 days, don't try to do it in one.

Ingredients:
-2 bags of Cannelini (white) beans
-1 red onion
-Bottle of white wine (anything dry and vaguely drinkable)
-Small can of tomato paste
-2lbs (or thereabouts) of lamb neckbones
-1lb or thereabouts of pork sirloin (NOT tenderloin)
-Herbs (dried bay leaves, fresh thyme, fresh rosemary, fresh sage)
-Olive oil
-Lemon juice

So this is what lamb necks look like. You can use shank if you can't find the neck, but the neck is becoming increasingly popular because it's fatty and you get a lot of flavor out of the bones when they're cooked for a long time:

http://farm5.static.flickr.com/4133/5196840178_e5ae3fa6a0_b.jpg

Cover these lightly in olive oil, toss around, and then put them in a SUPER hot dry pan. As hot as you can get it, stainless steel or cast iron (NOT nonstick).

http://farm5.static.flickr.com/4092/5196240683_3e86131065_b.jpg

Don't touch them, don't move them until they let go from the pan on their own. When a piece of meat lets go from the pan, that's how you know it's finished browning on that side. Keep flipping & waiting, etc, until equally browned on all sides. Then remove from the pan and put back in a dish.

Now we deglaze. Turn heat down and add white wine (1-2 cups, depending on size of pan). Scrape up all the little browned bits on the pan, swirl the liquid around, then turn the heat off and pour this liquid over your lamb necks in the dish. The point of this step is to get all the flavor that has stuck on the pan in the form of browned bits of meat/fat. This is IMPORTANT, there is a lot of flavor in that pan after browning and you want that to end up in the finished product. You'll have a pan of lamb + liquid like this:

http://farm5.static.flickr.com/4125/5196241345_684b6588ed_b.jpg

Cover it and put it in the fridge, you'll use it tomorrow. Now take your pork, and put it in a ziploc with some lemon juice, salt, pepper, olive oil, and whatever herbs you like. Squeeze ALL the air out, and close the ziploc. Should look like this:

http://farm5.static.flickr.com/4133/5196241815_ec0d13a34f_b.jpg

Done for today. Do whatever, and then the next morning, you'll want to get the lamb, the pork, chopped onion, the liquid from the lamb pan, and another 2-3 cups of white wine into an electric slow cooker on "low".

http://farm5.static.flickr.com/4110/5196842318_18e09894e4_b.jpg

While that's cooking, rinse your beans. After 2 hours of cooking, add your beans, 2-3 tablespoons of tomato paste, and whatever herbs you want. Should look like this:

http://farm5.static.flickr.com/4087/5196242907_a1aef3b2e9_b.jpg


Leave for another ~8-10 hours on "low". By this time, it will smell absurdly good. Honestly, I recommend getting out of the house, because otherwise the smell will just make you snack on shit. I went downstairs to the garage and spent 7hrs working on my car & Ruckus.


Finished product:

http://farm5.static.flickr.com/4145/5196238873_1dce3dd44f_b.jpg


Eat with some good wine and a simple green veggie (I did a broccoli rabe)


***If you want to make this even better, flame some brandy or cognac over the lamb before removing it from the pan, while it's still browning. Also, adding sausage to this (which you will brown in the same pan as the lamb, just after, and then deglaze after that) will make it even better.



This has a lot of steps and takes a long time, but it's absolutely worth it. At some point, I will post the "real" version of this that uses duck confit and an oven instead of a slow cooker.

[ShootJoeC]

Made a "cheater" version of Cassoulet last week, Castelnaudary style.

This takes 2 days, don't try to do it in one.

Ingredients:
-2 bags of Cannelini (white) beans
-1 red onion
-Bottle of white wine (anything dry and vaguely drinkable)
-Small can of tomato paste
-2lbs (or thereabouts) of lamb neckbones
-1lb or thereabouts of pork sirloin (NOT tenderloin)
-Herbs (dried bay leaves, fresh thyme, fresh rosemary, fresh sage)
-Olive oil
-Lemon juice

So this is what lamb necks look like. You can use shank if you can't find the neck, but the neck is becoming increasingly popular because it's fatty and you get a lot of flavor out of the bones when they're cooked for a long time:

http://farm5.static.flickr.com/4133/5196840178_e5ae3fa6a0_b.jpg

Cover these lightly in olive oil, toss around, and then put them in a SUPER hot dry pan. As hot as you can get it, stainless steel or cast iron (NOT nonstick).

http://farm5.static.flickr.com/4092/5196240683_3e86131065_b.jpg

Don't touch them, don't move them until they let go from the pan on their own. When a piece of meat lets go from the pan, that's how you know it's finished browning on that side. Keep flipping & waiting, etc, until equally browned on all sides. Then remove from the pan and put back in a dish.

Now we deglaze. Turn heat down and add white wine (1-2 cups, depending on size of pan). Scrape up all the little browned bits on the pan, swirl the liquid around, then turn the heat off and pour this liquid over your lamb necks in the dish. The point of this step is to get all the flavor that has stuck on the pan in the form of browned bits of meat/fat. This is IMPORTANT, there is a lot of flavor in that pan after browning and you want that to end up in the finished product. You'll have a pan of lamb + liquid like this:

http://farm5.static.flickr.com/4125/5196241345_684b6588ed_b.jpg

Cover it and put it in the fridge, you'll use it tomorrow. Now take your pork, and put it in a ziploc with some lemon juice, salt, pepper, olive oil, and whatever herbs you like. Squeeze ALL the air out, and close the ziploc. Should look like this:

http://farm5.static.flickr.com/4133/5196241815_ec0d13a34f_b.jpg

Done for today. Do whatever, and then the next morning, you'll want to get the lamb, the pork, chopped onion, the liquid from the lamb pan, and another 2-3 cups of white wine into an electric slow cooker on "low".

http://farm5.static.flickr.com/4110/5196842318_18e09894e4_b.jpg

While that's cooking, rinse your beans. After 2 hours of cooking, add your beans, 2-3 tablespoons of tomato paste, and whatever herbs you want. Should look like this:

http://farm5.static.flickr.com/4087/5196242907_a1aef3b2e9_b.jpg


Leave for another ~8-10 hours on "low". By this time, it will smell absurdly good. Honestly, I recommend getting out of the house, because otherwise the smell will just make you snack on shit. I went downstairs to the garage and spent 7hrs working on my car & Ruckus.


Finished product:

http://farm5.static.flickr.com/4145/5196238873_1dce3dd44f_b.jpg


Eat with some good wine and a simple green veggie (I did a broccoli rabe)


***If you want to make this even better, flame some brandy or cognac over the lamb before removing it from the pan, while it's still browning. Also, adding sausage to this (which you will brown in the same pan as the lamb, just after, and then deglaze after that) will make it even better.



This has a lot of steps and takes a long time, but it's absolutely worth it. At some point, I will post the "real" version of this that uses duck confit and an oven instead of a slow cooker.

Nice dude! We need to start getting more stuff like this in here!!!!

[wask0]

Def watching this thread. Here is article I read last week, The 20 Worst Foods in America this year. You would be surprised on whats on there, Blimpie Special Vegetarian, TGI Friday's Santa Fe Chopped Salad, and #1.....Cheesecake Factory Bistro Shrimp Pasta (2,727 calories 78 g saturated fat 1,737 mg sodium)

http://eatthis.menshealth.com/slideshow/20-worst-foods-america#title

http://eatthis.menshealth.com/files/Bistro.jpg

[rabbit]

:( why did i click this thread... im soo fuckin hungry now!

[Mustb18]

I really hate/love this thread and there is also a thread like this on bodybuilding.com and these threads make me hating trying to get in shape and watch what i eat.

[chrisdavis@canibeat]

Made 2 things today, will maybe post pictures later if I'm not lazy.

1.) Portobello mushrooms sauteed in pancetta with red wine and garlic. (serve over pasta)

2.) Prosciutto tortellini with rapini and sopressata.

Made both of these to take into work for lunch. It's funny, I spend 2hrs cooking everything and then I end up ordering a pizza for dinner, lol.



Drinking Makers Mark & Canada Dry right now. Gooooooood shit, hadn't ever tried it before. Highly recommended.

[jsu1012]

this thread wins. makes me hungry.

[wask0]

Im trying to get my wife to make this for me :)
A Chepumple Cake and its actually six desserts in one: a cherry pie baked inside a white cake, a pumpkin pie baked inside a yellow cake and an apple pie baked inside a spiced cake. All of the layers are stacked and sealed with cream cheese frosting.
http://t0.gstatic.com/images?q=tbn:ANd9GcSerjE1maN_JV8JcRbYQu0reDM07newq JcJw294q06dN3YaB8TEhA

http://www.youtube.com/watch?v=Rp4yWTLIPaE&feature=player_embedded

[John Zhang]

made breakfast in bed for the lady....

http://farm6.static.flickr.com/5170/5217082218_82935a145a_z.jpg

[n3m0xD]

Im trying to get my wife to make this for me :)
A Chepumple Cake and its actually six desserts in one: a cherry pie baked inside a white cake, a pumpkin pie baked inside a yellow cake and an apple pie baked inside a spiced cake. All of the layers are stacked and sealed with cream cheese frosting.
http://t0.gstatic.com/images?q=tbn:ANd9GcSerjE1maN_JV8JcRbYQu0reDM07newq JcJw294q06dN3YaB8TEhA

http://www.youtube.com/watch?v=Rp4yWTLIPaE&feature=player_embedded

That sounds crazy. Ima try to make that!

[xxxKezSC3xxx]

http://i940.photobucket.com/albums/ad242/kez18-19/a793d5dc.jpgon thanksgiving MOMS Grilled our extra turkey instead of frying it. came out pretty damn tasty HAPPY HOLIDAYS CANIBEAT MEMBERS

[koolaid_Chris]

You all are making me hungry as phuckk!