Food Porn
 

https://www.youtube.com/watch?v=nhOV...s&noredirect=1

I don't know if this is obvious to you guys, but it's something I never knew. AGE YOUR STEAKS!

Anyway. Food Porn thread. Post some nice tips for cooking or pics of awesome foods that you've made.

When you fix pasta don't just put it on your plate and pour sauce over the top, take a minute to toss them together in a pan. It is such a small thing but it really brings the dish together.

Fastest way to core a cabbage: 1) Take a sharp knife and make 4 cuts in a square around the core. 2) Wrap your hands genly around the cabbage and give the bottom a nice whack on the cutting board or counter. 3) Then neatly pull the core out and have fun slicing the cabbage.

Thanks Sol. Will try the pasta trick.

Ashley, can't eat steak (ulcers). However, definitely going to pass this on to my son-in-law, who is a gourmet chef and still prepares steak the traditional way. :)

If you enjoy chocolate pudding; add sea salt to it.

When making a tomato based sauce, sometimes it ends up a little too acidic. Adding a little bit of tarragon will help to reduce the acidity of the sauce and help to mellow it out. A small amount of sugar will do the same thing but not as efficiently.

Corn on the cob tastes better when you boil it in the shucks.

That being said. Found an easy recipe for eloté --Mexican style corn on the cob --you can make with leftovers. Wrap the corn on the cob in tin foil and grill for about 10-12 minutes. Baste with a sauce of mayo with a dash of lime juice, then roll in cheese sauce (Cotija cheese, chili powder, ground red pepper, ground cumin and salt). Enjoy. :)

No need to even do the slicing, the whack itself is enough to loosen the core so you can peel it out.

Oh, and some food porn...

http://rule34-data-003.paheal.net/_i...0inanimate.jpg
http://www.infobar.ba/2006/barometar...le-porn-05.jpg
http://towleroad.typepad.com/photos/...ung_carrot.jpg

I have been staring at these pictures for about 10 mins now. There's something about all the colors paired with implied sexuality that just makes my brain check out, in a good way... I think.

That's ... good on one hand, kinda creepy on the other :p

Yeah, I know. I just love vegetables, a lot.

I'll show myself out.

You have no idea what you just started in my head...

Should I apologize or say "you're welcome"?

A little bit of both I think :p

Followed the advice for steak in the vid and it came out awesome!

You're welcome, I'm so, very sorry.

Don't know if it's covered in the above video, as my YouTube app isn't working, but...

If you want to gauge how well done your steak is, pick it up with tongs and hold it vertically. The rarer it is, the floppier it is. Also, allow your steak to sit out for an hour or two to bring it up to room temperature. Going from cold to the grill will cause the meat to tense up, resulting in a tougher chewier steak, whereas allowing it to warm up gradually first will result in a more tender steak.

Didn't know about the floppiness, thanks for the tip Judas. The vid mentioned one should measure with a kitchen thermometer which I don't have at the moment. Also, I tend to leave it out for 15-20 minutes before cooking it and letting it sit for about 5 minutes before cutting into it.

Was going to a cookout with friends so I brought some homemade buffalo wings. If you don't like your buffalo sauce too spicy, melt 1/4th of a stick of butter per pound before adding it to the sauce and stirring until it is mixed properly before either dipping or using a brush (though time consuming, I prefer using the brush). If baking the wings, bake for an extra 5-10 minutes to harden the sauce on the wings.

This was just over four pounds worth of wings.

https://sphotos-b.xx.fbcdn.net/hphot...67191907_n.jpg

https://sphotos-a.xx.fbcdn.net/hphot...66221909_n.jpg