Food Porn - Post yours

Post by **Babylon** » 09 Jul 2011, 20:23

Need i say anything.cheers Jim

Post by **Ghurkin** » 09 Jul 2011, 20:36

theys room enough for all of gods creatures, right next to my mashed potato

Post by **Rattler** » 28 Jul 2011, 12:45

I'm a member of PETA
People Eat Tasty Animals
I had the best Reef & Beef on Tue night
It was a porterhouse topped with fresh prawns, scallops and chucks of fish covered in a creamy buttery garlic sauce

No pics sorry too tasty to stop eating

Post by **Digger** » 29 Jul 2011, 07:01

One of my favorite "quickies" is 2 fat beef sausages shallow fried in a non-stick pan accompanied by thick chips which have been par boiled somewhere just short of mash and then into a hot oven with a little bit of extra virgin Olive Oil....forgot the best part, shake them around in the pot after draining them and rough 'em up a bit. They come out golden brown and lots of little crunchy bits after half an hour at 220 degrees. You can shorten that by putting them in a frying pan with a bit of oil but drain them well.

Two home grown googs with golden yolks and taste, on the top, a bit of dead 'orse and a slice of home made crusty white bread and marg. just to soak up the juices!!!

I would have taken a photo of this last night but I was too flamin' hungry and ate the bloody lot.

When I get time I'll do a special chicken roll with apricot sauce for you....bloody excellent!!

Dig (is it breakfast time yet?)

Post by **vikodin** » 03 Aug 2011, 12:22

That sausage made me think of this topic

Post by **brettrobo** » 06 Aug 2011, 15:06

Peri Peri Chicken by Brett Robinson, on Flickr

Post by **madfishman** » 07 Aug 2011, 21:50

After saturdays fish with some great pinkie fillet burgers, sorry no pics, got so hungry forgot, only remembered after i finished it..sorry

Had a few fillets left over and this is my fav snapper dish..

totally deboned fillets.

Crazy mash..

Cut 4 whole spuds into 1/4's with skin on and bring to boil
keep boiling until the spuds are softish with a fork.
Drain.
add a doosh of milk and a big scrape of butter and start mashing.
salt and pepper to taste.
finely chop a heap of spring onion and add to mash.

ready

Heat pan add oil, salt and pepper. add fish
squirt with some fresh lemons
cook hot and quick for about 1min each side.

meantime.
spinach, carrot, cherry tomatoes, dressing..
put it on a nice plate

and

dada

Post by **gom** » 07 Aug 2011, 21:54

madfishman wrote:

and

dada

Masterchef

Post by **Bozzie** » 07 Aug 2011, 22:51

madfishman wrote:After saturdays fish with some great pinkie fillet burgers, sorry no pics, got so hungry forgot, only remembered after i finished it..sorry

Had a few fillets left over and this is my fav snapper dish..

Now that's cooking. Basic stuff that we all love. Easy to make by anyone. None of your frilly stuff!

(could have used many other words, but Mitch wouldn't approve)

Haha